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121 - 140 of 385 chefs

Kyonomachi Umeda Branch

京の町 梅田店

  • Osaka Station/Umeda Station, Osaka
  • Izakaya (Japanese tavern),Taverns

松山 秀一Hidekazu Matsuyama 

If you forget your gratitude, you won't be able to meet delicious ingredients.

Mr. Matsuyama is from Osaka. He has been involved in cooking for 45 years and has gained experience in various genres and many cuisines such as Japanese, Western, and Italian. Now, he is working hard to provide dishes that will please his customers by utilizing his experience and repeating trial and error in creative cuisine based on Kyoto cuisine.

松山 秀一Hidekazu Matsuyama 

Cow specialty store Itamae Yakiniku Ichigyu Namba Higashi Shinsaibashi Branch

雌牛専門店 板前焼肉一牛 なんば東心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形 陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形 陸Riku Ogata

Creo-ru Dotonbori Branch

くれおーる道頓堀店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Okonomiyaki (savory pancakes) / Takoyaki (octopus balls)

中原 伸浩Nobuhiro Nakahara

Being told that the food he cooked was "delicious" was Mr. Nakahara's start.

He was born in 1973 in Toyama. In his part-time job as a student, he was told that the food he made was "delicious." That experience inspired him to decide to become a chef in the future. After graduating high school, he entered the culinary world and began training. He honed his skills at Ginza Aster and other yakiniku restaurants. He joined Creo-ru Corporation in 2012. Currently, he is working as a chef at Creo-ru Dotonbori Branch.

中原 伸浩Nobuhiro Nakahara

SHOGUN BURGER Shinsaibashi Branch

SHOGUN BURGER 心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Fast Food,Other / Hamburger

南 優星Yusei Minami

Mr. Minami is an enthusiastic chef driven by a passion for hamburgers and customer feedback.

He was from Hyogo. Burgers are his favorite food, and he has wanted to work at a hamburger store since childhood. He made this dream come true when he launched the SHOGUN BURGER Shinsaibashi Branch. With a passion for researching hamburgers, he has eaten hamburgers from many different restaurants. He is encouraged by the comments he hears from customers when they leave, "It was delicious." "Customer satisfaction is my greatest motivation and goal to be fulfilled," he says.

南 優星Yusei Minami

Chukashusai Eigetsu

中華酒菜 瑛月

  • Tenmabashi, Osaka
  • Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

道浦 涼介Ryosuke Michiura

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

He was born in 1989 in Osaka. He has worked as a cook in restaurants, mainly izakaya in the Osaka area. Having experienced a wide variety of menus, including Chinese, which is now his main genre, he has expanded his repertoire. Currently, he is the manager of Chukashusai Eigetsu. His goal is to make the restaurant loved by many users, not only Chinese lovers.

道浦 涼介Ryosuke Michiura

Nick

Nick

  • Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
  • Steak,Yakiniku/Steak / Steak

錦 昭光Akimitsu Nishiki

Mr. Nishiki is an ambassador of Kobe Beef, fascinating people with meat that only a butcher store can provide.

He was born in 1980 in Kobe. He is a chef full of love for his hometown who decided to open Nick out of a desire to convey the appeal of Kobe beef. In addition to selling meat as a butcher store, he has also set up an eat-in space for people to casually enjoy meat, showing a new way of being a meat shop. Not only does he sell carefully selected meats, including Kobe beef, but he also attracts attention for his style of cooking meat of the visitor's choice in the shop.

錦 昭光Akimitsu Nishiki

Namba Teppanyaki Sublime

難波 鉄板焼き Sublime

  • Namba, Osaka
  • Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

Kokuryu Ebisubashi Branch

黒龍 戎橋店

  • Namba, Osaka
  • Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Sake

町田 茂Shigeru Machida

Attracted by the thoughts and skills of artisan chefs, Mr. Machida began walking the path of Japanese cuisine.

He is a native of Osaka. Interested in eating and making things more than others, he became especially fascinated by the delicate presentation of food and the knife skills of artisan chefs, leading him to pursue a career in Japanese cuisine. In 2007, he started his life as a chef at a kappo restaurant in Kitashinchi. Since then, he has worked in 20 restaurants, including not only Japanese but also Italian, Chinese, and others. He has also been involved in the launch of many restaurants. Currently, he works as a chef at the Kokuryu Ebisubashi Branch.

町田 茂Shigeru Machida

Matsuzaka-niku Ganso Wadakin

松阪肉元祖 和田金

  • Matsusaka/Kisei, Mie
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)

つやこTsuyako

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.

つやこTsuyako

Shabuzen Umeda Branch

しゃぶ禅 梅田店

  • Kita-Shinchi, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

袖岡 雅彦Masahiko Sodeoka

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".

袖岡 雅彦Masahiko Sodeoka

Fujino

藤乃

  • Fukushima/Noda, Osaka
  • Japanese,Japanese / Soba (noodles) / Nabe (hot pot) / Duck

門野 倫也Michiya Kadono

The Chef's Recommendations

From part-time work during high school, Mr. Kadono chose the path of living on his own skills.

He was born in 1973 in Hyogo. He gained experience in the food and beverage industry through a part-time job during high school. Despite working as a salaried employee at a major corporation, he aspired to work independently with his skills, leading to his decision to leave the company. He was fortunate to have good colleagues and trained in Western cuisine, Japanese cuisine, French cuisine, and handmade soba noodles. Through this journey, he came across the owner of Fujino, and has been serving as the head chef since 2014. With a desire to expand his culinary expertise, he learned handmade soba, and he makes sure to create menus that utilize his many experiences.

門野 倫也Michiya Kadono

Butashabu Seiromushi Butasho Nambatei

豚しゃぶ せいろ蒸し 豚匠 なんば邸

  • Amerikamura, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General / Nabe (hot pot)

梁 征哉Seiya Ryo

Mr. Ryo was introduced to the culinary world by his friend.

He was born in December 1994 in Osaka.

梁 征哉Seiya Ryo

Katsura Hanare

かつら はなれ

  • Chayamachi/Nakazakicho, Osaka
  • Japanese,Japanese

井上 桂Kei Inoue

Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.

She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.

井上 桂Kei Inoue

Cow specialty store Itamae Yakiniku Ichigyu Kitashinchi Branch

雌牛専門店 板前焼肉一牛 北新地店

  • Kita-Shinchi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形 陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形 陸Riku Ogata

Kobe Beef Yakiniku Okatora

神戸ビーフ焼肉 お加虎

  • Sannomiya, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

坂本 敏章Toshinori Sakamoto

Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.

He was born in 1997 in Hyogo. Having loved cooking since childhood, he entered the restaurant industry after graduating. He honed his skills as a chef at GRAND SHARK, a dining bar in Kobe. In May 2023, when Kobe Beef Yakiniku Okatora opened, he joined the company. Under manager Mr. Takayuki Kato and owner Mr. Koji Okamoto, he serves carefully selected beef each day. Having more passion and care for meat than any other person, he prides himself on delighting the eyes and palates of visitors with his flavors and presentation.

坂本 敏章Toshinori Sakamoto

Tenma Sakaba Sushikin

天満酒場 すし金

  • Tenjinbashi/Tenjinbashi-suji, Osaka
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Oden

竹地 輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地 輝昌Terumasa Takechi

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

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch

北海道酒場 北の家族 なんば千日前店

  • Namba, Osaka
  • Izakaya (Japanese tavern),Taverns

Kappa Ramen Honpo Izumisano Branch

河童ラーメン本舗 泉佐野店

  • Kishiwada/Izumi/Izumisano/Sennan, Osaka
  • Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

伊藤 純Jun Ito

Fell in love with KAPPA HONPO president and started a career in ramen (noodles).

Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.

伊藤 純Jun Ito

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA

完全個室×旬の素材 南地 天ぷら鉄板 菜庭 -NANIWA-

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Beef Steak

堀之内 一弘Kazuhiro Horinouchi

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

He was born in 1966 in Osaka. At the age of 18, he started his career as a chef. He has continued honing his Japanese cuisine skills by studying at various famous restaurants in Osaka Prefecture. Since March 2024, as head chef at NANIWA, he has been serving dishes that bring out the full potential of the ingredients. He pays close attention not only to the taste but also to the appearance of his dishes, attracting many people with his seasonal presentation. He is a passionate chef who always brings enthusiasm and curiosity to his cooking.

堀之内 一弘Kazuhiro Horinouchi

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