Kyoto and Osaka Area Chef search result : Page 13

Japanese Omakase Restaurant YOSAKURA 日本料理　世桜 Minamisemba, Osaka Japanese,Japanese / General / Japanese Beef Steak / Sushi

安部　七波Nanami Abe

Ms. Abe leaves her living proof by doing valuable work for the world and others.

She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.

安部　七波Nanami Abe

Kaminoza カミノザ Tanimachi/Tanimachi-yonchome, Osaka Japanese,Japanese / Japanese Sosaku (creative cuisine) / General / Kaiseki (tea-ceremony dishes)

正野　キミヒロKimihiro Shono

Mr. Shono pursued a career as a Japanese chef because he wanted to see his parents' happy faces.

He was born in Osaka in 1978. While in high school, he started cooking at home after watching a cooking show. He decided to become a chef when he cooked for his parents, who were so pleased with his cooking. He chose Japanese cuisine because he thought it would please his aging parents in the future when he became a chef. After graduating from high school, he studied the basics at Tsuji Culinary Institute and began honing his skills as a Japanese chef at kappo restaurants and ryotei throughout Japan from the age of 23. At 36, he became independent and opened his own restaurant in Osaka in 2014.

正野　キミヒロKimihiro Shono

Kurubushi 踝 Tenjinbashi/Tenjinbashi-suji, Osaka Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

本田　喜世一Kiyokazu Honda

Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.

He was born in Shiga and is the head chef of Kurubushi. Having loved cooking since childhood, he was fascinated by the work of bringing joy to people through food, which led him to become a professional. After training at a Japanese restaurant in Shinsaibashi, he joined the renowned Tenma restaurant, Sousaku Shubou Nakanaka, in 2015, where he honed his imagination and cooking skills to make the most of seasonal ingredients, which is the restaurant's motto. In 2020, he became the head chef of the restaurant's 2nd location, Sousaku Shubou Sou Sou. After developing it into a popular restaurant, he was appointed to his current position when the 3rd restaurant, Kurubushi, opened in the fall of 2022. Through seasonal kaiseki courses, he is presenting the culmination of his experience.

本田　喜世一Kiyokazu Honda

Sushi Etsu 鮨　悦 Yotsubashi/Shinmachi/Horie, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Wine

梶谷　伸一Shinichi Kajitani

Mr. Kajitani's life as a chef began with the professional skills he saw up close.

He was born in 1975 in Osaka. Mr. Kajitani initially worked in the fresh fish department of a supermarket in Wakayama. One day, he visited a restaurant to eat out and saw a chef's skills up close, which was a turning point for him. Fascinated by the chefs' skills, he decided to become a chef himself and set a goal of having his own dream by age 30, which led him to begin training at a kappo (Japanese cuisine) restaurant specializing in fish cuisine. At 29, he opened his own restaurant, Kaji, specializing in fish cuisine. In 2024, 20 years after opening the restaurant, he opened "Sushi Etsu" with a new goal.

梶谷　伸一Shinichi Kajitani

Piopiko Piopiko Shijo Karasuma/Karasuma Oike, Kyoto Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / Cocktail

上北　哲也Tetsuya Uekita

Fascinated by Mexico's unique flavor, Mr. Uekita deepened his cuisine exploration.

He was born in 1983 in Osaka. Being fascinated by the delicious vegetables his grandmother grew when he was a child was the starting point for his career as a chef. Upon graduating from university, he moved to the United States. While receiving agricultural training, he worked with Mexicans and was introduced to Mexican food. After returning to Japan, he started his career as a chef at a Japanese restaurant in Osaka, gaining experience in various genres such as cafes and Italian. In 2020, he was appointed chef of Piopiko in Ace Hotel Kyoto, as his solid skills and multinational experience were in high demand.

上北　哲也Tetsuya Uekita

Kobe Kitano Sow 神戸　北野　双 Sannomiya, Hyogo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

半情　圭佐Keisuke Hanjyo

Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.

He was born in Fukuoka. Fascinated by the world of sushi, which he had longed for since childhood, he has followed the path dedicatedly up to the present day. At Kobe Kitano Sow, which reopened on June 14, 2023, he works as a sushi chef to create a restaurant and cuisine that makes the most of its location in Kobe.

半情　圭佐Keisuke Hanjyo

Hitomaru Kadan Taian Sannomiya 人丸花壇　鯛庵　三宮店 Sannomiya, Hyogo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

堀江　貴之HORIE TAKAYUKI

The work of a chef acquaintance and the food he creates left a lasting impression.

He was born in 1977 in Saitama, but grew up in Kobe. Before he turned 20, he went to a neighbor's Japanese restaurant and was inspired when he saw how dedicated his acquaintance was to the food he prepared. He decided to become a chef too, and found work in a Japanese restaurant on Awaji Island. After training at several different locations, he began working at Hitomaru's main branch, "Hitomaru Kadan", in Akashi. Later, he was assigned to "Hitomaru Kadan Taian" when it opened. Using ingredients from Akashi, he puts his all into even the most difficult and tedious dishes.

堀江　貴之HORIE TAKAYUKI

Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki 泳ぎとらふぐ　活蟹料理　あじ平　曽根崎 Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)

奥野　幸治郎Kojiro Okuno

Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.

He was born in 1958 in Tokyo. Initially interested in Japanese food, he started as a chef at a restaurant in Tokyo with an introduction from an acquaintance. Since then, he has been working as a chef of Japanese cuisine. Also well versed in handling blowfish. In addition, he has experience abroad, including training at a Japanese restaurant in France. He has been the chef at Ajihei Sonezaki since its opening in December 2023, after the restaurant was renovated.

奥野　幸治郎Kojiro Okuno

Ristorante Borgo Konishi Ristorante　Borgo　KONISHI Nara, Nara Italian,Italian/French / Italian / Pasta / Wine

山嵜　正樹Masaki Yamazaki

The Chef's Recommendations

From a part time job at a restaurant, straight to becoming a chef.

Born in Nara prefecture, 1976. Using a part time job as an opportunity, he started his career. Afterwards, he trained for 11 years at "PIATTO", an Italian restaurant with a focus on Roman cuisine. His present restaurant opened in Nara city in June, 1995. Carrying on the intention of the restaurant he trained at, he gave the new restaurant the name "BEKKAN." Furthermore, following the closing of "PIATTO, in April of 2014 he went to "Ristorante Borgo KONISHI." Everyday he makes Italian local specialty dishes with ingredients from Japan.

山嵜　正樹Masaki Yamazaki

Kyo Yubadokoro Seike Nijojo Branch 京ゆば処　静家　二条城店 Nijo Castle, Kyoto Japanese,Japanese / Yuba (tofu skin)

稲葉　保行Yasuyuki Inaba

The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.

Mr. Inaba was born in Shiga Prefecture. He loves making people happy more than anything else. His desire to bring joy to people through food led him to become a chef. He has been working as a chef for about a quarter of a century at Japanese restaurants in Gion and Ponto-cho. Now he works as a chef at the Kyo Yubadokoro Seike Nijojo Branch. He continues to bring moments of joy to people through his cooking, just as he did when he first decided to become a chef.

稲葉　保行Yasuyuki Inaba

Kyo Ryori Matsusyo 京料理　松正 Arashiyama, Kyoto Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

小笹　正義Masayoshi Ozasa

The Chef's Recommendations

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation.

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation. Grew up watching his grandfather and father, who ran Kyo Ryori Matsusyo. The restaurant and cooking had been familiar to him since childhood, but it was when he graduated from high school that he made the decision to take over the restaurant. He went on to a culinary school and trained at a Japanese restaurant in Kyoto for three years after graduation. Joined his family's restaurant in 2005 and has served as the fourth-generation chef since 2018. He keeps in mind to carefully prepare his dishes so that the producer's thoughts can be expressed in each one.

小笹　正義Masayoshi Ozasa

Nihonshu Bar Komeya Inazuma 日本酒バル・米屋　イナズマ Sannomiya, Hyogo French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake

名倉　幸治Koji Nakura

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.

名倉　幸治Koji Nakura

Wine Bar NOAM Wine Bar NOAM Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Wine Bar,Bars (pubs)

長屋　聡Satoshi Nagaya

Mr. Nagaya has great experience as a chef and sommelier.

He was born in 1982 in Nara. Obtained his sommelier certification in 2013. After gaining experience at bars in Kitashinchi, he opened Wine Bar NOAM. He is currently running the bar as owner-sommelier. "I try to produce a special space with wine, food, and everything I offer. I hope guests will have a wonderful time."

長屋　聡Satoshi Nagaya

Sumibi Yakiniku Tsunku 炭火焼肉つんく Kyoto Station, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)

宮本　宏明Hiroaki Miyamoto

Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.

Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head.

宮本　宏明Hiroaki Miyamoto

Yakitori Bonzo Shinsaibashi Branch 焼鳥　ぼんぞ　心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese

市山　幹和Mikikazu Ichiyama

Mr. Ichiyama continues to hone and improve his skills with a focus on Japanese cuisine.

He was the manager of a Japanese restaurant in New York for many years and trained at the owner's restaurant for 3 years. Later, after working as a manager at a yakitori restaurant opened by that owner, he trained for four years at a popular yakitori restaurant in Osaka at the time and then opened his own restaurant. He works hard to create a restaurant where guests are impressed not only by the food but also by everything about the restaurant, making them want to come back again.

市山　幹和Mikikazu Ichiyama

Hitsumabushi Nagoya Bincho Grand Front Osaka Location ひつまぶし備長　グランフロント大阪 Osaka Station/Umeda Station, Osaka Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

松室　孝則Takanori Matsumuro

Kappo Aoyagi 割烹　青柳 Ashiya, Hyogo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)

青柳　竜良Tatsuro Aoyagi

The Chef's Recommendations

Raised watching his father provide in-flight meals for VIPs, becoming a chef was a natural path for Mr. Aoyagi.

Born in 1971 in Chiba prefecture, he was the son of a chef providing in-flight meals on airplanes. As a child, Mr. Aoyagi saw his father board government airplanes as the head Japanese food chef and provide meals for the emperor and other VIPs, so becoming a chef was a natural path for him. After graduating, he joined Tsukiji Tamura and worked at Tokyo Tamura in Kobe (now known as Kobe Tamura) for 15 years as vice head chef. After gaining further experience at a Japanese restaurant in Sannomiya, Osaka, he opened his own restaurant in December 7, 2011. He currently works as the owner and head chef of Kappo Aoyagi.

青柳　竜良Tatsuro Aoyagi

Torisei Shijo Kiyamachi Branch 鳥せゑ　四条木屋町店 Shijokawaramachi/Teramachi, Kyoto Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)

川端　清則Kiyonori Kawabata

This reliable restaurant head continues to hone his skills seriously and is good at cooking and hall management.

Mr. Kawabata was born in 1964 in Nagasaki. Because he liked making food, naturally, he entered the world of dining. He has continued to hone his skills for nearly 40 years at Torisei, where he began his long career as a chef. It has been around 30 years since he transferred to Torisei Shijo Kiyamachi Branch. He is their longest-serving member and works hard as a dependable restaurant manager. He is skilled as a chef, also in hall management, and works hard with his bright and serious staff to create a lively restaurant.

川端　清則Kiyonori Kawabata

Teppan Yakiniku Okuno Hosomichi 鉄板焼肉オクノホソミチ Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

清　大地Daichi Kiyo

Career change from the construction industry. With honed culinary skills, Mr. Kiyo makes dishes that are body-friendly.

He was born in 1978 in Hyogo. As a student, he worked part-time in a restaurant, but he went on to work in the construction industry after graduation. Later, he became independent and established his own company. While working, he aspired to run a restaurant because of his deep concern for the nutrition and quality of worker's meals. Considering the location and the genre of cuisine, he opened his restaurant Teppan Yakiniku Okuno Hosomichi in May 2024.

清　大地Daichi Kiyo

Eau-De-Vie オー・ド・ヴィー Eau-De-Vie Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Dining Bar,Dining bar / General / Cocktail / Whisky

西村　佳佑Keisuke Nishimura

Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.

He was born in 1991 in Osaka, the manager of Eau-De-Vie. The bar's name comes from the French word meaning "water of life (sake)." It started as a bar that provides healing to people's daily lives through a drink. It has now been renewed as a dining bar offering drinks and food. He aims to create a place where not only those who have supported the bar but also more guests can enjoy a moment of contentment.

西村　佳佑Keisuke Nishimura

Restaurant ranking

Browsing history

Japanese Omakase Restaurant YOSAKURA

Ms. Abe leaves her living proof by doing valuable work for the world and others.

Kaminoza

Mr. Shono pursued a career as a Japanese chef because he wanted to see his parents' happy faces.

Kurubushi

Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.

Sushi Etsu

Mr. Kajitani's life as a chef began with the professional skills he saw up close.

Piopiko

Fascinated by Mexico's unique flavor, Mr. Uekita deepened his cuisine exploration.

Kobe Kitano Sow

Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.

Hitomaru Kadan Taian Sannomiya

The work of a chef acquaintance and the food he creates left a lasting impression.

Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki

Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.

Ristorante Borgo Konishi

From a part time job at a restaurant, straight to becoming a chef.

Kyo Yubadokoro Seike Nijojo Branch

The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.

Kyo Ryori Matsusyo

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation.

Nihonshu Bar Komeya Inazuma

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Wine Bar NOAM

Mr. Nagaya has great experience as a chef and sommelier.

Sumibi Yakiniku Tsunku

Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.

Yakitori Bonzo Shinsaibashi Branch

Mr. Ichiyama continues to hone and improve his skills with a focus on Japanese cuisine.

Hitsumabushi Nagoya Bincho Grand Front Osaka Location

Kappo Aoyagi

Raised watching his father provide in-flight meals for VIPs, becoming a chef was a natural path for Mr. Aoyagi.

Torisei Shijo Kiyamachi Branch

This reliable restaurant head continues to hone his skills seriously and is good at cooking and hall management.

Teppan Yakiniku Okuno Hosomichi

Career change from the construction industry. With honed culinary skills, Mr. Kiyo makes dishes that are body-friendly.

Eau-De-Vie

Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.