Kyoto and Osaka Area Chef search result : Page 19

Indian Restaurant ANAND インド料理　アーナンダ　ANAND Akashi, Hyogo Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

サーワナ・シングSAWANA SHINGU

A chef who displays the virtues of Indian cuisine, while also looking for ways to match its flavors to Japanese tastes.

It has been six years since Chef Sawana, the owner's younger brother, came to Japan. He became the chef with the hope that "the Japanese people can enjoy the taste of Indian home cooking." Chef Sawana is in charge of tandoori and naan. By making spiciness levels adjustable and so forth, he continues to refine his dishes to suit the Japanese palate.

サーワナ・シングSAWANA SHINGU

UNIQUE UNIQUE Kitahama, Osaka French,Italian/French / General / French / Wine

中山　大輔NAKAYAMA DAISUKE

He was drawn to the charms of French cooking, and his experience in famous restaurants has made him a powerful chef.

He was born in 1975 in Osaka. Although he went to a technical high school, he decided to pursue cooking-in both cases, because he enjoys making things. While learning the basics of service at a hotel, he studied cooking as hard as he could, aiming for places like the Riga Royal Hotel, and he got his dream assignment at the Restaurant Chambord, a famous restaurant known for tradition and formality. He had always hoped to become a French chef, and he fell in love with French food even more in that position, where he spent quality time working under a head chef he greatly admired. He has continued to achieve great things and gain experience since then.

中山　大輔NAKAYAMA DAISUKE

Teppanyaki Ousaka 鉄板焼　逢坂 Juso/Tsukamoto, Osaka Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling)

上手　義久KAMITE YOSHIHISA

Challenging the taste of simple ingredients and new menu ideas to make a Teppanyaki grill you will never grow tired of

Born in Kyoto, June 1966. Helping out with his family's restaurant, he naturally began to aspire to becoming a chef. After graduating culinary school, he worked in restaurants and hotels in Osaka. Since being appointed the head chef at [Ousaka] in April 2014, he has been incorporating other cuisine genres and creating special dishes. As such, he pursues the happiness of his customers by breaking the boundaries of Teppanyaki cuisine.

上手　義久KAMITE YOSHIHISA

Difference Difference Awaza/Kyomachibori, Osaka French,Italian/French / French / Wine / Sake

藤本　義章FUJIMOTO YOSHIAKI

The Chef's Recommendations

Hard work is the secret behind our smart chef's true talent

He was born in 1983 as a native of Osaka prefecture. His father's influence led him to enter the restaurant business. He spent eleven years working for the Japan Airlines Hotel "Les Celebrites" restaurant (in Shinsaibashi, Osaka), and while he was there, he won a number of prizes for his French cuisine in cooking competitions. At the young age of 29 he became a sous chef, supported by his customers who loved French cuisine. On July 12th, 2013, he opened "Difference" as the owner and chef.

藤本　義章FUJIMOTO YOSHIAKI

Jumelles 29 Jumelles　29（ジュメルニジュウク） Shijokawaramachi/Teramachi, Kyoto French,Italian/French / General / French / Western Sosaku (creative cuisine)

村上　章MURAKAMI AKIRA

The Chef's Recommendations

Your delighted smiles over his cooking makes him happy

Born in 1972 in Okayama. He's loved to make and enjoy food ever since he was a child. When someone would smile with delight over his cooking it made him so happy that he decided to make it a career. After training at a number of hotel restaurants he was hired at the French restaurant Philippe Aubron where he worked for five years before moving to France. There he refined his culinary skills at restaurants like Moulin De Mougins in Cannes and Lyon. When he returned to Japan he worked for Italian BAL for a time before striking out on his own.

村上　章MURAKAMI AKIRA

Sushi Gion Matsudaya 寿し　祇園　松田屋 Gion, Kyoto Sushi,Japanese / Sake / Sashimi (raw fish)/Seafood / Sushi

松田　和憲MATSUDA KAZUNORI

The Chef's Recommendations

Our chef has an excellent command of both traditional techniques and his own unique twists. Every piece of sushi is a little taste of heaven

He was born in 1964 in Shiga prefecture. His parents ran a sushi shop for over 40 years. Taken with the Edo-style techniques and flavors, he often visited Tokyo, and learned the skills of a number of famous restaurants, before fulfilling his desire to open his own restaurant in Gion in 2007. He preserves traditional techniques, letting his signature eggs sit overnight after frying them, and he uses his own tricks to perfect his pickles and boiled-down sake, offering the Matsudaya version of Edo-style sushi. His motto is "make the people of the world smile with sushi". He spent a year in New York and made the best of that experience, and is now a well-respected authority on how to serve foreign customers.

松田　和憲MATSUDA KAZUNORI

Gion Nishikawa 祇園　にしかわ Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Sake

西川　正芳NISHIKAWA MASAYOSHI

Our spirited chef started with a yearning for beautiful, delicious food

He was born in 1975 in Muromachi, Kyoto. His grandfather was a craftsman who painted ceramics in the Yuzen style, and he says, "He'd often take me to restaurants and art galleries when I was young." Having been raised around so many beautiful and delicious things, he longed to become a chef of Kyoto-style cuisine, and after graduating from high school, he headed down that path. He trained at famous restaurants like "Gion Sasaki", worked as head chef of "Warabi no Sato", and in 2008 opened "Gion Nishikawa". His motto is to be open and welcoming, and he serves his guests with a friendy smile and candid voice.

西川　正芳NISHIKAWA MASAYOSHI

Itamae Yakiniku Itto Tenka Chaya Main Store 板前焼肉一斗　天下茶屋本店 Tengachaya/Nishinari, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine

有近　六次ARICHIKA ROKUJI

The Chef's Recommendations

Everything for the sake of deliciousness

He was born in 1949 in Osaka Prefecture. With experience in wholesale meat business and butchering, he opened "Itamae Yakiniku Itto" with the intention of providing quality meat at more affordable prices. Only the highest quality Japanese black beef is selected from hundreds of cattle coming from farms in Miyazaki, Kagoshima, Niigata, Sendai, Saga, and throughout Japan. He works hard everyday, proudly remembering his background as a meat shop owner.

有近　六次ARICHIKA ROKUJI

Teppan Steak Pur 鉄板ステーキ　ピュール Minamimorimachi, Osaka Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

中村　武実NAKAMURA TAKEMI

The Chef's Recommendations

Watching Teikoku Hotel's head chef Nobuo Murakami cook on television moved me

Born in 1959 in Taima City, Nagasaki. His mother's dishes always used fresh, local vegetables and fish, highlighting those ingredients but having flavors that you never tired of and that got him to understand the complexities of cooking. After graduating high school, he trained at hotels and restaurants, and worked as head teppanyaki grill chef at the Hilton International, Moriguchi Prince Hotel, and the Hyatt Regency Osaka. In 1996, he was hired on as both head chef and manager of Teikoku Hotel Osaka Kamon. In 2012, he opened Teppan Steak Pur.

中村　武実NAKAMURA TAKEMI

Kobe Harborland Sandaya 神戸ハーバーランド　三田屋 Harborland, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)

村田　茂郎MURATA SHIGERU

Providing topquality beef cultivated by scouring the industry with a critical eye.

Born in 1956 in Sanda city, Hyogo prefecture. For eight years he threw himself into ensuring product quality within the meat industry, attaining a qualification as a 'meat specialist'. After that he began to take an interest in attracting customers from far and wide to his home base of Hyogo with nothing but a "home-grown beef tenderloin course" and just like that, Sandaya was born. Currently he uses skills and techniques fostered by his experience in the meat industry throughout the whole store.

村田　茂郎MURATA SHIGERU

DINING BAR SHARE DINING BAR SHARE Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Dining Bar,Dining bar / General / Italian / Wine

野村　祐登Yuto Nomura

Space, service, and cuisine. Mr. Nomura pays attention to everything and produces "special moments."

He was born in 1991 in Shizuoka. After graduating high school, he learned the basics of cooking at a kappo restaurant and later worked in a variety of businesses, including yakitori and robatayaki (coal grilling) restaurants. He joined DINING BAR SHARE after gaining experience in several different types of restaurant businesses. Involved in menu development and improvement of existing menus, he offers a variety of creative pasta and handmade sweets and delivers a gentle and happy time with deliciousness.

野村　祐登Yuto Nomura

Shellfish, Shrimp and Crab 貝と海老そして蟹 Namba, Osaka Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Mediterranean

中村　宏Hiroshi Nakamura

The Chef's Recommendations

The daily goal is to entertain and satisfy guests.

Mr. Nakamura was born in 1981 in Nagano. He aspired to become a chef in high school through a part-time job at a major restaurant chain. After graduating from Tsuji Culinary Institute in Osaka, he started his career as an Italian chef. After that, he experienced various genres, such as Spanish bars, and became independent in 2013. He and his wife keep the restaurant open today to entertain and satisfy guests.

中村　宏Hiroshi Nakamura