Kyoto and Osaka Area Chef search result : Page 5

Kuromon Torepichi-Ichiba Minami kuromon Branch 黒門とれぴち市場南黒門店 Nipponbashi, Osaka Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)

河野　嶺Rei Kawano

Mr. Kawano aims to make the restaurant an enjoyable to dine and a comfortable and friendly place.

He was born in 1997 in Osaka. Working as the manager of Kuromon Torepichi Ichiba Minami Kuromon Branch. To create a "fun place to dine," he takes a friendly approach to customer service. He strives to create an at-home atmosphere where diners can enjoy conversation while savoring delicious seafood and drinks.

河野　嶺Rei Kawano

Gion Okumura 祇園おくむら Gion, Kyoto French,Italian/French / Kyoto Cuisine / French / Wine

上辻　弘文Hirofumi Kamitsuji

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.

上辻　弘文Hirofumi Kamitsuji

Shokudoen Kita Shinchi Branch 食道園　北新地店 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木　幸喜Kouki Kuroki

Sichuan Dentou Hinabe Shokukan Shinsaibashi Branch 四川伝統火鍋　蜀漢　心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Szechuan,Chinese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Szechuan

陳　明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳　明賢Mingxian Chen

BALInese Restaurant BUNGA LOTUS バリニーズレストランBunga Lotus Himeji, Hyogo Halal,Global/International / Indonesian/South East Asian / Fruit / Others

I WAYAN BAWAI WAYAN BAWA

Enjoy the taste of Bali's top hotels in Japan.

Born in Bali in 1985. He started his training with the ambition to become a chef. He gained attention when he became the champion in the 2013 Bali Cuisine Contest, which he challenged with his cooking master. He worked as a chef at resort hotels in the Ubud area of Bali, such as "Naunavila Ubud" and "Miravila Ubud". Also, in 2023, he won the championship in the Ubud area cooking contest he participated in as a chef. He came to Japan for the first time in February 2024. He is currently showing off his skills as a chef at [BALInese Restaurant BUNGA LOTUS].

I WAYAN BAWAI WAYAN BAWA

NIINA NIINA Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Steak,Yakiniku/Steak / Italian / Steak / Cocktail

天野　政宏Masahiro Amano

Offering a relaxing moment with exquisite Italian cuisine made with the utmost care and attention to detail.

Mr. Amano was born in Osaka in 1990. Interested in cooking from an early age, he entered this world. He started his training at a yakiniku restaurant. His next job was at a meat bar, where he met a respected chef, which deepened his love for cooking. Later, he honed his skills in earnest, mainly in Italian cuisine, and worked in various genres, including Western and international cuisine. In 2020, he joined NIINA from its founding, becoming the head chef and manager upon its opening.

天野　政宏Masahiro Amano

Zuientei 隨縁亭 Namba, Osaka Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / General

田畑　伸吾Shingo Tabata

Making food for loved ones is the root of his career as a chef for Mr. Tabata.

He was born in 1983 in Wakayama. Since his teenage years, he has loved to cook for his family and friends and chose to go to culinary school with this passion. After graduation, he began his career as a chef at Irodori, a Japanese cuisine restaurant in Hyatt Regency Osaka. In 2017, he joined Hotel Monterey Grasmere Osaka with the head chef he looks up to as his mentor. Currently, he is the head chef of Zuientei.

田畑　伸吾Shingo Tabata

Taishu Yakiniku Birichan Namba Shinsaibashi Branch 大衆焼肉びりちゃん　難波心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

山本　悠貴Yuuki Yamamoto

Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious."

He was born in 1991 in Shiga. Attracted by the opportunity to hear "Thank you" and "It was delicious" directly from guests and to see their smiling faces, he entered the culinary world. He obtained a chef's license while working. His career started at an izakaya (Japanese-style pub). Then, after gaining experience at a tuna yakiniku restaurant, he joined his current company. Recognized for his abilities, he has managed the Birichan Namba Shinsaibashi Branch since its opening in April 2024.

山本　悠貴Yuuki Yamamoto

Kuroge Wagyu Dining YO-U 黒毛和牛ダイニング　様　（YO−U） Osakananko (Osaka South Port), Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

黒崎　次郎Jiro Kurosaki

The Chef's Recommendations

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.

黒崎　次郎Jiro Kurosaki

Kyoto Style Teppan Hasegawa 京風鉄板　はせ川 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine

肥後　悟氏Satoru Higo

The Chef's Recommendations

Bringing the Style of Kyoto-Style Teppanyaki Hasegawa to Shinsaibashi

Satoru Higo is a chef who started his culinary journey with Western cuisine and later discovered teppanyaki. After working as the manager and head chef at a steakhouse in Kitashinchi, he assumed the position of head chef at Kyoto-style Teppanyaki Hasegawa in Shinsaibashi in February 2022.

肥後　悟氏Satoru Higo

Syokudoen Namba Walk Branch 食道園なんばウォーク店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木　幸喜Kouki Kuroki

Osaka Fukushima Yakiniku Toppuku 大阪福島焼肉とっぷく Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

天野　栄貴Tomoki Amano

Mr. Amano communicates with guests and provides a pleasant time.

He was born in 2001 in Osaka. Since his parents owned a Yakiniku restaurant, cooking was a familiar part of his life. He dreamed of becoming a chef himself in the future and honed his skills by helping out at the restaurant. After finishing school, he entered the culinary world and began his training. He trained and gained experience in Yakiniku exclusively. Currently, he is active as a chef at Osaka Fukushima Yakiniku Toppuku, which opened in November 2023. Every day, he communicates with guests with a bright smile and provides them a good time.

天野　栄貴Tomoki Amano

Kuromon Kuragin 黒門　蔵銀 Nipponbashi, Osaka Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

越田　千枝子Chieko Koshida

Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.

She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.

越田　千枝子Chieko Koshida

Yakiniku Nanatsuboshi Shinsaibashisuji Branch 焼肉七つ星　心斎橋筋店 Minamisemba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

岩谷　一輝Kazuki Iwatani

Mr. Iwatani continues to attract people both in taste and price.

Mr. Iwatani is the head chef at Yakiniku Nanatsuboshi Shinsaibashisuji Branch. Nanatsuboshi offers seven kinds of beef, carefully selected for their taste and price; each is a rare part of Japanese black beef. He and the restaurant continue to attract visitors with its delicious food and reasonable prices, which can only be offered by a Yakiniku restaurant directly operated by a butcher store with four branches in the Sanda area of Kobe.

岩谷　一輝Kazuki Iwatani

Yakitori Kagura やきとり神楽 Higobashi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

中西　和慶Kazuyoshi Nayanishi

Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.

He was born in 1995 in Osaka. His grandmother was a chef, and he started helping her when he was a child. While helping his grandmother, he learned the joy of cooking and decided to become a chef as his future dream. After graduating from school, he entered the culinary world and began training. He worked at a steak restaurant for 9 years, honing his skills. Currently, he is the manager of Yakitori Kagura, which opened in October 2024. He also values his ties with the producers of chicken and vegetables by visiting the places where they are produced.

中西　和慶Kazuyoshi Nayanishi

Hormone Yakiniku Shichifuku Namba branch ホルモン焼肉　七福　難波店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

キムChef Kim

The master chef keeps creating the tastes of Korea where he grew up.

He was born in Korea and came to Japan on business. Though he was working in a different field, he got an opportunity and entered the cooking field, since then he has accumulated a career as a chef. With his natural good sense, and also advice from his friends and acquaintances who were from Korea, he started showing his talent, and became the master chef at [Hormone Yakiniku Shichifuku Sinsaibashi branch] when it opened. Their popular menus are [Kal-guksu (Korean noodles)] and [Yukhoejang (spicy Korean soup)].

キムChef Kim

Karen Osaka Shinsaibashi Branch 華蓮　大阪心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

池田　康行Yasuyuki Ikeda

Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.

He was born in 1972 in Kagoshima. Growing up in a nature-rich environment, he became interested in the work of a chef who can appeal to the charm of the ingredients that Kagoshima is proud of. After graduating high school, he joined Kinrei Corporation (now KR Food Service). After working at Hananobori and Kagonoya, he moved to Karen Osaka Shinsaibashi Branch in June 2024. In his pursuit of cuisine that brings out the best of the ingredients, he works hard every day.

池田　康行Yasuyuki Ikeda

Sumiyaki Unafuji Daimaru Kyoto Bettei 炭焼うな富士　大丸京都別邸 Shijo Karasuma/Karasuma Oike, Kyoto Unagi (eel),Japanese / General / Unagi (eel) / Sake

田中　喬也Takaya Tanaka

Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.

He was born in 1985 in Mie. A head chef at Sumiyaki Unafuji Daimaru Kyoto Bettei. When he was a child, he discovered the joy of cooking when his family praised the food he cooked for them. At 18, he decided to become a professional and joined the Kaburaya Group, which operates the current restaurant. He is particularly excellent in the highly skilled techniques of opening the belly of the eel and char-grilling it over charcoal, for which he was appointed to his current position at the time of the restaurant's opening in September 2023.

田中　喬也Takaya Tanaka

Yakiniku Kobe Jushiya 焼肉　神戸十四屋 Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

横山　晋也Shinya Yokoyama

Mr. Yokoyama offers a high-quality yakiniku experience with attention to all ingredients and space.

He was born in 1974 in Hyogo. His experience includes a wide variety of Italian, Japanese, and Asian cuisines and restaurants specializing in steak. He has learned how to present dishes in different genres and handle the ingredients. Currently, he is the owner and chef of the Yakiniku Kobe Jushiya. Besides offering the highest quality Kobe beef, he also tries to create a restaurant where diners can relax and enjoy the yakiniku experience. He provides a high-quality experience, paying particular attention to all ingredients and space.

横山　晋也Shinya Yokoyama

Motsusui Nara-Sanjo Branch もつ粋　奈良三条店 Nara, Nara Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Horumon (offal meat) / Motsu Nabe (offal hot pot)

森下　良希Yoshiki Morishita

Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.

He was born in 1993 in Nara and has been engaged in the food and beverage industry since he was 16. Beginning with a part-time job, he worked as a cook in a Chinese restaurant, a ramen restaurant, and an izakaya pub. Currently, he is a chef at Motsusui Nara-Sanjo Branch. Mr. Morishita has experienced menus of various genres. In addition to motsunabe and skewers, he supports a varied menu that features mainly Japanese dishes but also Korean-style dishes

森下　良希Yoshiki Morishita

Restaurant ranking

Browsing history

Kuromon Torepichi-Ichiba Minami kuromon Branch

Mr. Kawano aims to make the restaurant an enjoyable to dine and a comfortable and friendly place.

Gion Okumura

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

Shokudoen Kita Shinchi Branch

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

Sichuan Dentou Hinabe Shokukan Shinsaibashi Branch

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

BALInese Restaurant BUNGA LOTUS

Enjoy the taste of Bali's top hotels in Japan.

NIINA

Offering a relaxing moment with exquisite Italian cuisine made with the utmost care and attention to detail.

Zuientei

Making food for loved ones is the root of his career as a chef for Mr. Tabata.

Taishu Yakiniku Birichan Namba Shinsaibashi Branch

Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious."

Kuroge Wagyu Dining YO-U

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Kyoto Style Teppan Hasegawa

Bringing the Style of Kyoto-Style Teppanyaki Hasegawa to Shinsaibashi

Syokudoen Namba Walk Branch

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

Osaka Fukushima Yakiniku Toppuku

Mr. Amano communicates with guests and provides a pleasant time.

Kuromon Kuragin

Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.

Yakiniku Nanatsuboshi Shinsaibashisuji Branch

Mr. Iwatani continues to attract people both in taste and price.

Yakitori Kagura

Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.

Hormone Yakiniku Shichifuku Namba branch

The master chef keeps creating the tastes of Korea where he grew up.

Karen Osaka Shinsaibashi Branch

Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.

Sumiyaki Unafuji Daimaru Kyoto Bettei

Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.

Yakiniku Kobe Jushiya

Mr. Yokoyama offers a high-quality yakiniku experience with attention to all ingredients and space.

Motsusui Nara-Sanjo Branch

Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.