281 - 300 of 373 chefs
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Trattoria & Pizzeria BEATO
トラットリア＆ピッツェリア BEATO
- Tanimachi/Tanimachi-yonchome, Osaka
- Italian,Italian/French / Pasta / Neapolitan Pizza / Wine
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田中 洋光Hiromitsu Tanaka
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He wants to shape his way of thinking to fill the trattoria.
He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.
田中 洋光Hiromitsu Tanaka
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Sushidokoro Yamamoto
鮨処 やま本
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / Sushi / General
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横田 駿Suguru Yokota
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Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.
He was born in 1995 in Osaka. Originally a rugby player, he met Sushidokoro Yamamoto's owner when he dreamed of living abroad. Fascinated by the words, "A sushi chef can work anywhere in the world," he became an apprentice in 2019. Steadily and diligently, he continues to hone his skills and never compromises, even in customer service. To see the glowing smiles of the guests in front of him, he sincerely cares for each one of them, providing courteous hospitality every day.
横田 駿Suguru Yokota
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Yakitori only Restaurant Sakuraya
焼鳥専門店さくら屋
- Miki/Ono, Hyogo
- Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)
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竹内 浩司TAKEUCHI KOJI
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Our local chef takes pride in seeing not only his restaurant but the people of the area flourish
Born in 1975, a native of Kato city in Hyogo prefecture. A part-time job as a dishwasher gave him his start in the industry, and by the age of 18 he aspired to become a chef. While training up his skills at Japanese and pub cuisine, he also built up experience as a skilled manager and staff supervisor. Although by that point he was able to compete with the best of chefs, he decided to move back to Hyogo and open his own restaurant. As of August 2013 he became our head chef here at Restaurant Sakuraya.
竹内 浩司TAKEUCHI KOJI
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Sakedokoro Umaiya
酒処 うまいや
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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杉田 道治Michiharu Sugita
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Mr. Sugita provides excellent service with dishes that customers can indulge in and takes great care with ingredients and utensils.
Mr. Sugita was born in 1989 in Osaka. His childhood home was a sushi restaurant, so he has been familiar with cooking since childhood. At 16, he started a part-time job at a Japanese izakaya bar. After graduating from culinary school, he began his career in a hotel kitchen, then sharpened his skills at Italian restaurants. He struck out at 26 and opened his own dining bar. In October 2021, he changed industries to izakaya and opened Sakedokoro Umaiya, where he works today.
杉田 道治Michiharu Sugita
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CAFE RESTAURANT Yayoi
CAFE RESTAURANT やよい
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Japanese,Japanese / General / Pasta / Cake
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久野Kuno
The Chef's Recommendations -
The chef values communications with customers.
Born in Kyoto. Before she became a cook, she was involved in the apparel industry, and practiced communications with customers. She has come back to the food industry where she had worked as a part-timer, as she wanted to hear [yummy] from the customers again. Both in the apparel and food industries, communication with customers is very important. She cooks everyday enjoying chats with customers.
久野Kuno
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Kappo Ryokan Shimizu
割烹旅館 志みず
- Himeji, Hyogo
- Auberge,Other / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Local Sake
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高島 一彰TAKASHIMA KAZUAKI
The Chef's Recommendations -
A longing from childhood for Japanese cuisine and a will to continue his family's culinary hotel.
Born June 4, 1971, from Ieshima, Himeji, Hyogo, his family managed a culinary hotel, and he grew up immersed in a culture of cuisine. Before he realised it himself, he too had become a chef and made the decision to continue the family business. With continued practice and training, he now spends his days exercising his skills at Kappo Ryokan Shimizu. The seafood here, alive with the freshness of only the finest ingredients that he selects himself, has a considerable reputation not just among local regulars, but also tourists who come visiting from afar.
高島 一彰TAKASHIMA KAZUAKI
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Yakiniku Horumon On The Rice
焼肉ホルモンオンザライス
- Toji/Tofukuji, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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伊藤 義和Yoshikazu Ito
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What Mr. Ito offers is the finest ingredients and delicious travel memories.
He was born in 1975 in Kyoto. He had been a company employee previously, but his desire to run a restaurant led him to a culinary career with a firm decision. "I want visitors to make their trip memorable with delicious food," he says. He manages "Yakiniku Horumon On The Rice," a yakiniku restaurant where visitors can enjoy Saloma Beef, eggs, and other carefully selected ingredients at reasonable prices.
伊藤 義和Yoshikazu Ito
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La Lucciola
ラルッチョラ
- Fukushima/Noda, Osaka
- Italian,Italian/French / Italian / Wine
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鈴木 浩治Koji Suzuki
The Chef's Recommendations -
A chef who never wants to stop delighting guests with delicious food.
He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.
鈴木 浩治Koji Suzuki
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Imomatsu Kita-bekkan
いも松北別館
- Kiyamachi/Pontocho, Kyoto
- Izakaya (Japanese tavern),Taverns
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國頭 敏Satoshi Kunito
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A chef who provides "Dishes that make people happy" every day.
Mr. Kunito was born in 1979 in Kyoto-shi, Kyoto. He worked at a Japanese restaurant with only counter seating for five years. Then, after working at a restaurant specializing in vegetables and a visually appealing workplace used for wedding banquets, he became the head chef at Imomatsu. Since he entered this world with a desire to provide happiness through food, he now creates dishes that are particular about appearance, taste, and everything else, based on the concept of "high quality all-you-can-eat and drink."
國頭 敏Satoshi Kunito
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Malebranch Kyoto Tower Sando branch
マールブランシュ 京都タワーサンド店
- Kyoto Station, Kyoto
- Sweets,Cafe/Sweets / Ice Cream / Others
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宮崎 靖子Yasuko Miyazaki
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Became a pastry chef by being influenced by her father who is a chef, and mother who is dexterous!
She was born in 1980 in Kyoto. She has been influenced by her father who is a chef and mother who has been dexterous since she was very young. She decided to learn the fundamental skills to make cakes and become a pastry chef. After graduating from a confectionery school, she had training at [Chez la Mer], a popular confectionery shop in Kyoto, then started working at [Malebranche Kyoto Kitayama main branch] as a pastry chef. Showing outstanding talent, she is currently working hard to create [authentic] local confectionery from Kyoto.
宮崎 靖子Yasuko Miyazaki
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KYOTO TOWER SANDO BAR
KYOTO TOWER SANDO バル
- Kyoto Station, Kyoto
- Standing Bar,Bars (pubs) / Local Sake
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本川 無為Mui Honkawa
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He wanted to work to please people.
He was born in 1991 in Wakkanai, Hokkaido. He spent his childhood in Mexico and graduated from Liceo Mexicano Japones. Then he entered Ryukoku University to learn Buddhism in the department of Shin Buddhism, Ryukoku University, and started to think strongly about having a job to please people. In 2014, he entered icon Corporation and accumulated experiences at Komakura Umeda Hankyu Higashi Dori branch and Gokigen-Ebisu Oumi Hachiman Station branch. In 2017, he started working as the master chef at [KYOTO TOWER SANDO BAR].
本川 無為Mui Honkawa
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Kiyose Sasama
季よせ ささま
- Himeji, Hyogo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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笹間 照太Shota Sasama
The Chef's Recommendations -
A chef who prepares remarkable seasonal dishes that reflect his diverse arsenal of professional experience.
He was born in October of 1976 in Hyogo Prefecture. He had a love of hands-on work when he was young, and from early on he knew that he wanted to learn a professional craft someday, which ended up being the culinary arts -- since he wanted to do something that was both unique and personal. He started by training for 10 years at a restaurant specializing in cuisine from Kanazawa. After that, he picked up a wealth of experience working as a head chef at several notable local restaurants, including the Japanese steak house Senju and the sushi restaurant Kyuemon. He then went on to open Kiyose Sasama in March of 2014, where he currently serves as the owner and head chef. He also participates in Hyogo's preservation society for native species and makes sure to use organic vegetables that are grown with minimal pesticides and other chemicals.
笹間 照太Shota Sasama
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Salon Bar Thistle
Salon Bar Thistle
- Hikone/Taga/Aisho, Shiga
- Cigar Bar,Bars (pubs) / General / Beer / Cocktail
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宮下 純Jun Miyashita
The Chef's Recommendations -
This bartender skillfully creates cocktails to suit the tastes of each and every customer
Born in Shiga prefecture in 1976, his mastery of bartending began with a part-time job. He then worked at Nagahama Royal Hotel and further honed his skills at Imperial Hotel Osaka. With this hotel experience under his belt, he opened Salon Bar Thistle in February 2005. He now works as the bar's owner-bartender, serving exquisite cocktails. After completing cigar training in the Philippines and Cuba (the home of cigars), he obtained a Cigar Manager qualification. He can even teach first-time smokers how to appreciate cigars.
宮下 純Jun Miyashita
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Kyoto Senmaru Shakariki murasaki
京都千丸 しゃかりき murasaki
- Kyoto Station, Kyoto
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Tsukemen (noodles served separately from dip soup)
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梶 充秀Mitsuhide Kaji
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Quitting the company job is a turning point in his life.
He was born in 1970 in Kyoto. He left the job where he's worked at for 10 years, to challenge something new, and decided to go to Tokyo at the age of 30. He suddenly ran into a ramen shop that he happened to see on a magazine, and started training from zero. At the ramen shop, he was impressed by the chef whom he looked up to, and decided to be a ramen chef himself. After coming back to his home town, he joined early time [Shakariki], then got involved in opening the Kyoto Tower branch.
梶 充秀Mitsuhide Kaji
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Kushinobo Osaka Hozenji Main branch
串の坊 大阪法善寺本店
- Namba, Osaka
- Japanese,Japanese / General / Kushiage (deep-fried skewers)
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大須賀 誠Makoto Osuga
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He kept working in the cooking field, then found the charms of kushikatsu (deep-fried meat and vegetables on a skewer).
He was born in 1970 in Shizuoka prefecture. He was helping the sushi restaurant run by his family since he was very young. When he was a student at Tsuji Culinary Institute, he was impressed with delicateness and deepness of kushikatsu (deep-fried meet and vegetables on a skewer) at [Kushinobo] where he had a part time job. In 1990, he entered Kushinobo. In 1997, he was selected as the manager in his 20s, since when he accumulated experiences at several branches. In 2007, he became the manager of [Osaka Hozenji Main branch]. Currently he keeps surprising and impressing the guests with his attitude seeking for new ingredients while following the taste of tradition from the time the restaurant was established.
大須賀 誠Makoto Osuga
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Ristorante QUINTOCANTO
Ristorante QUINTOCANTO
- Nakanoshima, Osaka
- Italian,Italian/French / Italian / Pasta
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弓削 啓太YUGE KEITA
The Chef's Recommendations -
He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant
Born in 1989 in Saga prefecture. His sole passion through high school was baseball, and he even played in the national championships. After high school graduation he attended a culinary school in Vancouver, where he'd spent some time studying languages. After returning to Japan, he worked at Chez Inno, where he was in charge of sales, cooking, and desserts. To hone his skills even further, he traveled to Paris. Upon returning to Japan again, he worked at the SALONE2007 chain restaurant IL TEATRINO DA SALONE as sous chef, then as chef here at QUINTOCANTO.
弓削 啓太YUGE KEITA
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Yakiniku Senzankaku
焼肉 千山閣
- Himeji, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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金豊 英学Eigaku Kanetoyo
The Chef's Recommendations -
His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers
Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.
金豊 英学Eigaku Kanetoyo
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Kako Usui
嘉肴 うす井
- Sannomiya, Hyogo
- Japanese,Japanese / General / Sushi
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臼井 信一Shinichi Usui
The Chef's Recommendations -
A veteran chef of 30 years
Chef Usui was born in Hyogo Prefecture in 1965. He loved cooking ever since he was a child, inspired by his culinarily skilled mother. After undergoing training, he entered into the world of Japanese cuisine. He launched Kako Usui in 2012.
臼井 信一Shinichi Usui
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Toyonaka Sakurae
とよなか桜会
- Toyonaka, Osaka
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Cookshop
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満田 健児Kenji Mitsuda
The Chef's Recommendations -
His cherishes originality and develops one-of-a-kind flavors that cannot be found anywhere else
He was born in 1969 and grew up in Shizuoka Prefecture. After graduating from Tsuji Culinary Institute he wanted to zero in on a culinary specialty, so he decided to start training at a washoku (traditional Japanese cuisine) restaurant. At this 2-star restaurant he was able to study washoku cuisine and learn about its unique presentation style. He then went on to develop his skill set even further at Rihga Royal Hotel before moving on to open "Toyonaka Sakurae".
満田 健児Kenji Mitsuda
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Ramen Iccho
ラーメン一丁
- Maizuru/Miyazu/Kyoutango/Fukuchiyama, Kyoto
- Ramen,Ramen (noodles) / General / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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岩見 貞行Sadayuki Iwami
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Puts his cooking experience to work as he pursues the best tasting ramen available.
This chef got his start after leaving behind the life of a business man, and working as both a waiter and chef for a Chinese restaurant. After working with food everyday, he began to dream of "A bowl of a ramen that could satisfy me," and opened up his own ramen restaurant.
岩見 貞行Sadayuki Iwami
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