Kyoto and Osaka Area Chef search result : Page 11

#Nikutoieba Matsuda Nara Main Branch #肉といえば松田　奈良本店 Kashihara, Nara Creative,Sosaku (creative) / Sushi / Sukiyaki (hot pot stew) / Steak

増田　真志Shinji Masuda

Offering a variety of elaborate dishes prepared with local Nara ingredients.

Mr. Masuda was born in 1984 in Nara. He started his career as a chef when he was 23 years old. After honing his skills at several restaurants, including an Italian restaurant, he opened a steak restaurant in Nara at 31. He is fascinated by the splendor of the brand beef Yamato Beef, which Nara is proud of. Later, at a newly opened yakiniku (Japanese BBQ) restaurant, he learned to handle beef in general, including hormone (offal meat) and butchery. Then, as the culmination of his career, he opened #Nikutoieba Matsuda. It has been up to the present after the relocation and renewal in November 2022.

増田　真志Shinji Masuda

Nanzenji Sando Kikusui 南禅寺参道　菊水 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kyoto Cuisine,Japanese / Tofu Dishes / Kyoto Cuisine / French

西野　悌司Yasushi Nishino

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.

西野　悌司Yasushi Nishino

AWOMB Nishikiyamachi AWOMB西木屋町 Shijokawaramachi/Teramachi, Kyoto Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

宇治田　博Hiroshi Ujita

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

He was born in 1973 in Kyoto. His family owns the restaurant Hisagosushi, which has its main branch in Kawaramachi, Kyoto. When he entered the world of chefs earnestly, he wanted to "pass on the taste of shari rice that he had learned differently from his family." So, he pursued a culinary career different from his family's restaurant. After graduating from Tsuji Culinary Institute, he trained at kappo and Kyoto kaiseki restaurants. Currently, he works as a chef at AWOMB Nishikiyamachi and Karasuma main branches.

宇治田　博Hiroshi Ujita

Doikatsuman Gion Yasaka Branch 土井活鰻　祇園八坂店 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Unagi (eel),Japanese / Unagi (eel)

土井　貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井　貴史Takashi Doi

Gion Shizuka 祇園　静水香 Gion, Kyoto Kyoto Cuisine,Japanese / Kyoto Cuisine / General / Sake

澤田　和巳Tatsumi Sawada

An experienced chef who has fascinated international diners spins a new tale in Kyoto.

Mr. Sawada started his career as a chef at Gion Maruyama, a long-established restaurant with two Michelin stars. Having gained experience in prestigious restaurants, he was the head chef of a restaurant in Tokyo, where he achieved three consecutive Michelin stars. He also worked as a head chef at luxury hotels abroad, attracting guests worldwide. In July 2024, he returned to Kyoto and assumed the head chef position at Gion Shizuka. The sincerity and warmth in his cooking always attract visitors.

澤田　和巳Tatsumi Sawada

SIK eatery SIK eatery Awaza/Kyomachibori, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Rice Porridge

河村　裕雅Yuga Kawamura

Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.

He has experience in various fields and has acquired cooking skills in Chinese, Hong Kong, Taiwanese, and other Asian cuisines. Currently, he works at the popular restaurant SIK eatery, which attracts many people daily. In addition to the delicious food, he also pursues comfortable space and aims to provide a different kind of enjoyment each time guests visit, whether for breakfast, lunch, or dinner.

河村　裕雅Yuga Kawamura

Yabu Distillery Restaurant Yabu Distillery Restaurant 養父蒸溜所 Minamisemba, Osaka French,Italian/French / French / Western Sosaku (creative cuisine) / Whisky

山本　健太郎Kentaro Yamamoto

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews. After serving as a banquet chef and chef at Restaurant Chambord within Rihga Royal Hotel Osaka, he worked at Restaurant Ruan within NIPPONIA HOTEL NARA and then at KENZO ESTATE WINERY Osaka Branch. Currently, he is a chef at Yabu Distillery Restaurant. Mr. Yamamoto has devised a wide variety of French dishes to pair with quality Japanese artisans' work in the creation of liquor. He offers a wide range of French cuisine to deepen the flavor of the liquor.

山本　健太郎Kentaro Yamamoto

Ajikitcho Bunbuan 味吉兆　ぶんぶ庵 Honmachi/Sakaisujihonmachi, Osaka Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

三船　桂佑Keisuke Mifune

The Chef's Recommendations

A chef who has loved cooking since childhood

Born in Fukuoka Prefecture on September 28th, 1985, Chef Mifune loved cooking ever since he was a kid, and went on the study at Nakamura Culinary School in Fukuoka with the hopes of making it a career. He loves all kinds of cooking and had a hard time deciding on a specialty, but when in school he resolved to follow that path of traditional Japanese cuisine. Afterwards, he trained at Ajikitcho Daimaru for five years before transferring to Ajikitcho Bunbuan when it opened. He started out there as a regular cook, but was made head chef after gaining experience and demonstrating great ability. About one year late, he is still showing of his talents in that role.

三船　桂佑Keisuke Mifune

KATSUDON 喝鈍 Osaka Station/Umeda Station, Osaka Japanese,Japanese / Katsudon (fried pork cutlet bowl)

渡邉　誉Homare Watanabe

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

He was born in 1971 in Osaka prefecture. His father is the founder of [KATSUDON], now it is the main branch in Hozenji Yokocho. As he loved his father's [katsudon (rice bowl topped with cutlet)], he naturally decided to succeed his family business, and became a chef. In 1993, the second branch opened in Takimi-koji of Umeda Sky Bldg. and he takes charge of both operation and cooking. He carefully prepares [cutlet] one by one, without using frozen products or synthetic seasonings, with the motto of [domestic ingredients, quick, tasty, cheap]. By strictly following the taste of his father at the main branch, he keeps the tradition of this old-established restaurant.

渡邉　誉Homare Watanabe

Daiki Suisan Kaiten Sushi Dotonbori Branch 大起水産回転寿司　道頓堀店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Kaitenzushi (conveyor belt sushi),Japanese / Sushi

今村　哲也Tetsuya Imamura

Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.

He was born in 1971 in Osaka. With his love of eating, he decided to pursue a career in the food industry. Although he initially did not like sushi, the taste of the sushi he made himself led him to the world of sushi. He actively shares the appeal of Sushi at Sushi seminars, such as lecturing guests on how to make sushi. "I devote myself to ensuring that guests can enjoy their meals with a smile," he says.

今村　哲也Tetsuya Imamura

Teppanyaki MYDO Teppanyaki MYDO Minamisemba, Osaka Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

羽田　健治Kenji Haneda

A chef whose diverse experiences and passions are firmly rooted in the background.

Mr. Haneda was born in 1983 in Nara. Having been familiar with cooking since childhood, he developed a strong interest in cooking through his older brother's career as a pastry chef and his part-time work in restaurants. Also influenced by famous cooking shows and cartoons, he aspired to become a chef in earnest. He started his career at a restaurant in Nara, gained experience in Kyobashi and Kitahama in Osaka, and steadily improved his skills. In 2021, he joined the opening staff of Osaka W. In 2024, he started a new challenge as sous chef of Teppanyaki MYDO.

羽田　健治Kenji Haneda

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

Gion Vitra 祇園びとら､ Gion, Kyoto French,Italian/French / French / Kyoto Cuisine / Wine

滝川　朱里Akari Takigawa

Ms. Takigawa was fascinated by the delicate and deep flavors of gorgeous French cuisine.

She was born in Chiba. After graduating high school, she entered the culinary world by her parent's recommendation. Began her training at the Western-style restaurant Co Vian in Chiba, where she gradually learned the fun of cooking. Then, she moved to Auberge Fontaine Bleau Atami, where she was fascinated by the deep flavors of gorgeous French cuisine and earnestly began to hone her skills. In 2019, she joined Gion Vitra in Kyoto by chance. She always strives to provide a special time with delicious food and a relaxing space.

滝川　朱里Akari Takigawa

LIEN LIEN Osaka Station/Umeda Station, Osaka French,Italian/French / French / Seafood / Wine

堀　裕大Yudai Hori

The owner-sommelier carefully selects wines and dishes in blissful harmony.

Mr. Hori was born in 1983 in Wakayama. In high school, he became interested in the food and beverage industry because he liked to eat delicious food. Starting training at a dining bar in Umeda, Osaka, he learned many things, including serving as a waiter. He especially explored wine and obtained a sommelier certificate in 2009. In 2014, he opened his own restaurant and gained popularity. In 2024, the restaurant moved to its current location. With its unchanged flavor, it has been well received by customers who enjoy relaxing in a more elegant space than ever before.

堀　裕大Yudai Hori

Mr. Maurice's Italian & Rooftop Bar Mr. Maurice's Italian & Rooftop Bar Shijo Karasuma/Karasuma Oike, Kyoto Italian,Italian/French / Italian / Pizza / Wine

Marc Vetri　Marc Vetri

Mr. Vetri produces dishes and a space to enjoy authentic Italian food casually.

He is the owner and partner chef of Mr. Maurice's Italian & Rooftop Bar. Born and raised in Philadelphia, USA, in a family operating an Italian restaurant, he learned the techniques and tastes of authentic Italian cuisine from his grandfather and father, who were chefs. With further training, he became a star chef, turning his Philadelphia restaurant into one of the most popular places in the United States. Valuing the "family" connection from the previous generation to the next, he develops restaurants named after his grandfather, "Maurice," worldwide.

Marc Vetri　Marc Vetri

Kyo-ryori Tategami 京料理　立神 Kyotogosho/Nishijin, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

淀川　真Shin Yodokawa

Mr. Yodokawa wants to entertain guests with food he has carefully prepared.

Interested in the culinary world from an early age, he began working part-time as a student and decided to pursue a career in the food industry in earnest. Mr. Yodogawa says his Kyoto background may be why he naturally entered the world of Japanese cuisine. Tategami is popular for its new style of Kyoto cuisine, which is based on traditional Kyoto cuisine that is made with local and domestic ingredients and produced with the added sensibility of the young Mr. Yodokawa. His passion for “simply making customers happy with the cuisine” is reflected in every dish.

淀川　真Shin Yodokawa

Jukusei Sushi Rita 熟成鮨利他 Fukushima/Noda, Osaka Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

小森　将也Masaya Komori

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

He was born in 1987 in Osaka. He used to work in sales but left the job with a dream of owning a restaurant. To learn techniques and management methods, he studied for two years at a restaurant specializing in fish cuisine and two and a half years at a restaurant specializing in shellfish cuisine. In October 2019, he realized his dream by opening Jukusei Sushi Rita. Working hard to achieve his goals, he always makes sure to manage his business meticulously. He is also passionate about educating the next generation by sharing his skills with many people. The cuisine from his hands continues to bring smiles to his guests today.

小森　将也Masaya Komori

Hyotei Main Branch 瓢亭　本店 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

高橋　義弘Yoshihiro Takahashi

The Chef's Recommendations

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.

高橋　義弘Yoshihiro Takahashi

Sushi Matsumoto 鮨まつもと Gion, Kyoto Sushi,Japanese / General / Sushi

松本　大典Daisuke Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.

松本　大典Daisuke Matsumoto

Wagyu Restaurant Bungo Gion 和牛料亭 bungo 祇園 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)

松村　匠章Masaaki Matsumura

Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.

He was born in 1983 in Hyogo. The manager of the Wagyu Restaurant Bungo Gion. While honing his wide-ranging skills in Japanese cuisine as a chef, he has also produced restaurants for many years, establishing about 60 restaurants in Japan and abroad. He has been involved in various businesses, including yakiniku, shabu-shabu, and izakaya (Japanese-style pubs). During his activities, he came across "Oita Wagyu" and was fascinated by its lean flavor and delicious taste. In 2023, he established his current restaurant to share this beef's charm in the ancient city. In a refined traditional setting in Kyoto, he presents the ultimate deliciousness of Wagyu beef.

松村　匠章Masaaki Matsumura

Restaurant ranking

Browsing history

#Nikutoieba Matsuda Nara Main Branch

Offering a variety of elaborate dishes prepared with local Nara ingredients.

Nanzenji Sando Kikusui

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

AWOMB Nishikiyamachi

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

Doikatsuman Gion Yasaka Branch

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Gion Shizuka

An experienced chef who has fascinated international diners spins a new tale in Kyoto.

SIK eatery

Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.

Yabu Distillery Restaurant

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

Ajikitcho Bunbuan

A chef who has loved cooking since childhood

KATSUDON

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

Daiki Suisan Kaiten Sushi Dotonbori Branch

Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.

Teppanyaki MYDO

A chef whose diverse experiences and passions are firmly rooted in the background.

Piopiko

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

Gion Vitra

Ms. Takigawa was fascinated by the delicate and deep flavors of gorgeous French cuisine.

LIEN

The owner-sommelier carefully selects wines and dishes in blissful harmony.

Mr. Maurice's Italian & Rooftop Bar

Mr. Vetri produces dishes and a space to enjoy authentic Italian food casually.

Kyo-ryori Tategami

Mr. Yodokawa wants to entertain guests with food he has carefully prepared.

Jukusei Sushi Rita

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

Hyotei Main Branch

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

Sushi Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

Wagyu Restaurant Bungo Gion

Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.