Kyoto and Osaka Area Chef search result : Page 6

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store 酒ト和食ほっこり京都木屋町本店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

富山　梓Azusa Tomiyama

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.

富山　梓Azusa Tomiyama

Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch 京の焼肉処　蓮蔵　烏丸本店 Shijo Karasuma/Karasuma Oike, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

得津　皓平Kouhei Tokutsu

Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.

He was born in 1990 in Kyoto. A part-time job as a student led him to discover the depth and interest of cooking. He started his career as a chef at a Yakiniku restaurant in 2009. Since then, he has honed his skills at Japanese kappo restaurants. He talked face-to-face with the current owner when considering his next career move. The owner's management theory and personality attracted him, so he decided to set up a new restaurant. He was appointed as head chef of Renzo Karasuma, which opened in December 2023.

得津　皓平Kouhei Tokutsu

Tagoto Main Branch 田ごと　本店 Shijokawaramachi/Teramachi, Kyoto Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

吉永　倫英Norihide Yoshinaga

Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.

He was born in 1971 in Osaka. After graduating high school, he moved to Kyoto to learn Kyoto cuisine. Upon discovering the renowned Kyoto cuisine establishment, Tagoto, he decided to join the company. He studied traditional Kyoto cuisine from its foundation, acquiring cooking techniques. Through his training, he embodied the spirit of hospitality unique to Kyoto. With the knowledge and solid skills gained from years of experience, he was appointed as the head chef of the restaurant in 1999. Since 2012, he has served as the deputy director of the culinary department, continuing to preserve the taste of the long-established restaurant.

吉永　倫英Norihide Yoshinaga

YAKINIKU Maru Kitashinchi 焼肉マル　北新地店 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Gyutan (beef tongue)

佐々木　雅之Masayuki Sasaki

Yakiniku is a feast. Mr. Sasaki provides services that bring joy to many faces.

He was born in 1973 in Nara. After working as a sales representative, he changed his job in 2017aiming to own his own restaurant someday. He made a fresh start at Yakiniku Maru Shinsaibashi branch. Later, he was transferred to the Kitashinchi branch and took on the manager role. Among the many restaurants, he chose Yakiniku restaurant because he had an image of Yakiniku as a feast in his mind. He strives to provide pleasant service to delight his guests.

佐々木　雅之Masayuki Sasaki

Kyoto Kushidokoro Azumaya 京都串処東屋本店 Kiyamachi/Pontocho, Kyoto Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiage (deep-fried skewers) / Kushiyaki (grilled skewers)

清水　義晴Yoshiharu Shimizu

Serves high-quality yakitori and kushiage along with sake from all of Kyoto's breweries.

Mr. Shimizu was born in 1976 in Osaka. He entered the industry by starting a small bar because he was fascinated by the food and beverage business, where he could bring smiles to guests' faces by serving delicious food. Opened Azumaya in Daikoku-cho, Nakagyo-ku, Kyoto, and gained popularity. With the area's development, the restaurant moved to its current location. In addition to high-quality yakitori and kushiage skewers, the restaurant is favored widely for its extensive lineup of drinks, including sake from all the breweries in Kyoto City.

清水　義晴Yoshiharu Shimizu

Wai Labo 湧Labo Ikuno/Hirano, Osaka Innovative/Fusion,Sosaku (creative) / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Italian

森　康晴Yasuharu Mori

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

He was born in 1981 in Osaka. Although he was a picky eater from an early age, it actually enhanced his interest in cooking. After working part-time at a teppanyaki restaurant, he gained experience in a hotel kitchen. He learned the basics of Italian cuisine under one-on-one training from a master chef. In addition, he acquired Japanese cuisine skills on his own. From his experience working in a butcher store, he is also a great meat connoisseur and very particular about his purchases. His insatiable passion for cooking has led him to prepare dishes that attract many people.

森　康晴Yasuharu Mori

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

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

Izakaya Asahi 居酒屋あさひ Nagaokakyo, Kyoto Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

古本　真也Shinya Furumoto

Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.

Mr. Furumoto was born in 1989 in Kyoto. Since childhood, he has enjoyed delicate tasks. While in university, he was moved by a cooking program he saw on TV and decided to become a cook because that would suit what he wanted to do. After graduation, he started his apprenticeship as a cook at Izakaya Asahi, run by his friend's relative. He learned how to choose fresh ingredients and use them in cooking. In addition to the classic Izakaya menus, he puts a lot of effort into selecting alcoholic drinks that go well with seafood dishes.

古本　真也Shinya Furumoto

Nikusho Kakurega Yakiniku Sosomon Bettei 肉匠　隠れ家（焼肉ソソモン別邸） Tsuruhashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Korean

増田　稔Minoru Masuda

The encounter with delicious meat was the starting point that led Mr. Masuda to the path of cooking.

He was born in 1970 in Osaka. After encountering delicious meat, he decided to become a chef because he wanted to "let people know about this special meat," "promote this deliciousness," and "encourage people to try it." He honed his skills at Yakiniku Genkikun in Kyobashi. At Nikusho Kakurega, he offers quality meat in different sizes depending on the part of the meat, paying particular attention to making it even more delicious.

増田　稔Minoru Masuda

Sushi Aounabara 鮨　青海原 Kamihonmachi, Osaka Sushi,Japanese / General / Sushi / Japanese Beef Steak

松田　俊昭Toshiaki Matsuda

"Food makes people happy." To be a chef who can give dreams to guests.

Fascinated by a chef he saw on a TV show as a child, Mr. Matsuda started his culinary career at the age of 17. After being impressed by the global experience in Los Angeles, which he visited on a high school excursion, he joined an Italian restaurant in Tokyo with the hope of someday studying cooking abroad. Later, he trained at a three-star restaurant in Italy and returned to Japan. After gaining experience at a French restaurant in Kobe, he opened Shoku to Mori on June 8, 2022. Currently, he is also involved in the management of Sushi Aounabara.

松田　俊昭Toshiaki Matsuda

Sushi to Baniku Oyaji Saigo no Nigiri Bettei 寿司と馬肉おやじ最後の握り別邸 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat

梶原　淳司Junji Kajiwara

Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.

He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company.

梶原　淳司Junji Kajiwara

Namba Teppanyaki Sublime 難波　鉄板焼き　Sublime Namba, Osaka Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

Zerodo Jukusei Steak ０℃熟成ステーキ Namba, Osaka Steak,Yakiniku/Steak / General / Hamburger Steak / Steak

鬼塚　尚也Naoya Onizuka

Mr. Onizuka admired his grandmother's delicious cooking, which made everyone smile.

He was born in 1998 in Osaka. His grandmother was an excellent cook and used to serve him and his friends. Her food was delicious, and the people who ate it were smiling and saying, "Delicious." He became a chef because he wanted to make people smile with his own cooking. At 15, he entered the world of cooking and trained at Rakushoku Kukan Satoshiya. After that, he joined Creo-ru corporation at the age of 20. He is currently working as a chef at Zerodo Jukusei Steak Main Branch.

鬼塚　尚也Naoya Onizuka

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

Italian Restaurant Tavola D'oro イタリア料理　ターヴォラ　ドォーロ Namba, Osaka Italian,Italian/French / Pasta / European / Beer

栗岡　卓佐Takusuke Kurioka

Mr. Kurioka was fascinated by authentic Italian cuisine.

During his student days, he spent time abroad and was fascinated with authentic Italian cuisine, especially the dishes served in ristorantes. After returning to Japan, he studied culinary arts at the Tsuji Culinary Institute. Upon graduation, he honed his skills at Italian restaurants in Osaka, Nagoya, and Tokyo.

栗岡　卓佐Takusuke Kurioka

Yakiniku Tamanoya やきにく　玉乃屋 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

佐藤　優花Yuuka Sato

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

Ms. Sato was born in 1991 in Shimane, the restaurant manager of Yakiniku Tamanoya. Started her career in the food industry because of her passion for providing a sense of joy and relaxation through food. After initially working for a company in Osaka, she switched to the restaurant business to fulfill her desire to provide an exceptional dining experience. Since taking on the manager role at Yakiniku Tamanoya in 2021, she meticulously ensures the meat's quality daily. She is dedicated to providing the best service possible, allowing her guests to enjoy the finest quality meat with utmost satisfaction. Her attentive and warm hospitality has evoked rave reviews.

佐藤　優花Yuuka Sato

Yakiniku no Meimon Tendan Gion Main Branch 焼肉の名門　天壇　祇園本店 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Wine

樋口　隆士　Takashi Higuchi

Mr. Higuchi, a sommelier who knows the fascination of wine, makes your heart intoxicating with a wealth of knowledge.

He was born in 1967 in Kyoto. While working as a bartender at a hotel, he was fascinated by the delicious taste of wine and decided to become a sommelier. He trained at the main bar and wine bar of the Kyoto Brighton Hotel and is currently the owner-sommelier at Tendan. Still learning about wine, he provides special moments with his wealth of knowledge and passion for wine.

樋口　隆士　Takashi Higuchi

San Bettei Kitashinchi Branch 燦別邸　北新地店 Kita-Shinchi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

井上　学Manabu Inoue

Mr. Inoue values the relationships and bonds with people in his life.

Learning the importance of connection with others through baseball, he entered the food and beverage industry at 18. It was 19 years ago that he first met the owner of San Bettei. Due to the company's rapid growth, which started as a Kushikatsu (deep-fried skewers) restaurant, he was separated from the owner and left the company. He studied service in Italian and French restaurants, then worked in construction and as an executive at a ramen restaurant. However, he could not forget the owner whom he respected and connected with him via SNS. When San Bettei from Onna-son, Okinawa, was opening in Kitashinchi, he joined the restaurant as a manager, realizing his wish to work with the owner.

井上　学Manabu Inoue

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

Restaurant ranking

Browsing history

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch

Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.

Tagoto Main Branch

Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.

YAKINIKU Maru Kitashinchi

Yakiniku is a feast. Mr. Sasaki provides services that bring joy to many faces.

Kyoto Kushidokoro Azumaya

Serves high-quality yakitori and kushiage along with sake from all of Kyoto's breweries.

Wai Labo

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

Shokudoen Kita Shinchi 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.

Izakaya Asahi

Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.

Nikusho Kakurega Yakiniku Sosomon Bettei

The encounter with delicious meat was the starting point that led Mr. Masuda to the path of cooking.

Sushi Aounabara

"Food makes people happy." To be a chef who can give dreams to guests.

Sushi to Baniku Oyaji Saigo no Nigiri Bettei

Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.

Namba Teppanyaki Sublime

Zerodo Jukusei Steak

Mr. Onizuka admired his grandmother's delicious cooking, which made everyone smile.

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch

Italian Restaurant Tavola D'oro

Mr. Kurioka was fascinated by authentic Italian cuisine.

Yakiniku Tamanoya

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

Yakiniku no Meimon Tendan Gion Main Branch

Mr. Higuchi, a sommelier who knows the fascination of wine, makes your heart intoxicating with a wealth of knowledge.

San Bettei Kitashinchi Branch

Mr. Inoue values the relationships and bonds with people in his life.

Matsuzaka-niku Ganso Wadakin

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