Kyoto and Osaka Area Chef search result

Enman Izakaya Kougetsu 縁満居酒屋　皓月 Shijokawaramachi/Teramachi, Kyoto Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

山本　皓大Kodai Yamamoto

With a passion for cooking and a desire to preserve his own style, Mr. Yamamoto opened his restaurant.

He was born in 1987 in Shiga. Having the pleasure of seeing his food appreciated, he chose the path of a chef. He studied the basics of Japanese cuisine at Tsuji Culinary Institute and honed his skills at Biwako Otsu Prince Hotel and Arima View Hotel (now Arima Kirari). His experience as a head chef and store manager further deepened his skills and knowledge of Japanese cuisine. After 18 years of training, he opened Enman Izakaya Kougetsu in December 2023, wanting to cook freely. In addition to being a cook, he distributes cooking and game videos on the web.

山本　皓大Kodai Yamamoto

Miyagawacho Tensho 宮川町天匠 Gion, Kyoto Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal)

長谷川　隆次Ryuji Hasegawa

Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.

He was born in 1976 in Hokkaido. A part-time job in high school led him to become a chef. He has been working at a Japanese restaurant since his early days and has honed his skills, mainly in Japanese cuisine. He has been working in Kyoto since the age of 22. He spent 20 years as a chef at Tempura Yoshikawa in Tominokoji, Kyoto, and was the head chef for 18 years, maintaining the restaurant's taste. After that, he became independent and opened Miyagawacho Tensho.

長谷川　隆次Ryuji Hasegawa

Nepali & Indian Restaurant BASURI Teradacho ネパール＆インド　レストラン　BASURI　寺田町 Tennoji/Abenobashi, Osaka Indian Curry,Curry / Indian / Nepalese / Indian Curry

サプコタ　アジャヤAjaya Sapkota

Mr. Sapkota provides heartwarming hospitality with Nepalese food.

He was born in Nepal. With a dream of opening a restaurant in Japan, he came to Japan. He has been researching the authentic Indian and Nepalese cuisine he learned in his home country to match the Japanese palate. On November 20, 2023, he opened Nepali & Indian Restaurant BASURI with his family. He tries to maintain a restaurant with warm hospitality, the aroma of spices, and a smile on the faces of his guests.

サプコタ　アジャヤAjaya Sapkota

Tominokoji Tempura Matsui 富小路　天ぷらまつ井 Shijokawaramachi/Teramachi, Kyoto Kyoto Cuisine,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal) / Sake

松井　基宏Motohiro Matsui

Kyoto-style tempura and Japanese delicacies. Mr. Matsui offers authentic taste in a friendly manner.

He was born in 1977 in Hokkaido. Initially, he specialized in Japanese cuisine but entered the world of Kyoto-style tempura when he was in charge of a tempura specialty restaurant in Pontocho. After honing his skills at a renowned restaurant, he has worked at Tominokoji Tempura Matsui since 2019. He provides a casual yet relaxed hospitality for authentic Japanese cuisine with Kyoto-style tempura and refined Japanese cuisine techniques.

松井　基宏Motohiro Matsui

Teppan Dining SEEKS 鉄板Dining SEEKS Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Western Teppanyaki (iron griddle grilling)

坂野　稔Minoru Sakano

The Chef's Recommendations

Inspired by his father's cooking, Mr. Sakano has been devoted to his cooking career.

He was born in 1981 in Toyama. Influenced by the dishes his father cooked for him as a child, he naturally learned to cook because he began to cook for himself. Since working part-time in restaurants as a student, he has been pursuing a career in the food and beverage industry. Experienced working in a hotel kitchen and as a head chef at a kappo restaurant. Attracted by teppanyaki, which can be cheated, he opened his current restaurant.

坂野　稔Minoru Sakano

Ganso Kushi-shabu Matsutake Shinsaibashi Branch 元祖串しゃぶ　まつたけ　心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

谷川　貴一Takakazu Tanigawa

Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.

He was born in 1986 in Osaka. Having originally started his career in a different industry than food and beverage, Mr. Tanigawa began his career as a chef in his mid-30s. Although he had no experience initially, he found enjoyment and satisfaction through working in restaurants and honed his skills. He is currently working as a chef at Matsutake Shinsaibashi Branch.

谷川　貴一Takakazu Tanigawa

Koshitsu Wagyu Yakiniku Gin Namba Branch 個室和牛焼肉吟難波店 Namba, Osaka Japanese,Japanese / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

平子　貴利Takatoshi Hirako

Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.

He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. Having felt the appeal of work that lets him see guests' smiling faces, he entered the world of dining. While working at a Yakiniku restaurant, he met the president of his current company and changed his job. Currently, he displays his skills as the restaurant head of Koshitsu Wagyu Yakiniku Gin Namba Branch, a Wagyu beef BBQ restaurant with private rooms. He spends his days serving delicious Yakiniku and working hard to create a comfortable atmosphere for guests.

平子　貴利Takatoshi Hirako

Yakiniku Tanmiya 焼肉　炭味家 Osaka Station/Umeda Station, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

山下　裕太Yuta Yamashita

Mr. Yamashita loves to eat and cook—a chef who has worked in Sushi and Japanese cuisine.

He was born in 1987 in Osaka. He has loved eating and cooking since he was a child. After working as a Sushi and Japanese cuisine chef, he now works at Yakiniku Tanmiya.

山下　裕太Yuta Yamashita

Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West 宮崎尾崎牛和食鉄板焼き吟梅田ヒルトンプラザウエスト Nishi-Umeda, Osaka Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

樋口　芳也Yoshiya Higuchi

Mr. Higuchi finds true pleasure and purpose in working as a chef.

He was born in 1981 in Ehime. From childhood, he was good with his hands and liked to make things, so cooking was one of the pleasures he enjoyed serving his family. After graduating from Tsuji Gakuen Cooking & Confectionery College, he became interested in Italian food and began working at restaurants in Osaka. Later, he moved to his current company, which operates a wide range of restaurants. He started out at the meat restaurant Gin and transferred to the Teppanyaki Gin Umeda Hilton Plaza West when it was opened.

樋口　芳也Yoshiya Higuchi

Yakiniku Meat Ushio 焼肉ミート牛男 Sannomiya, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

北本　竜平Ryuhei Kitamoto

Mr. Kitamoto is a chef with a passion for meat, pursuing new flavors to bring smiles to his guests' faces.

He was born in 1992 in Osaka. Growing up watching his grandfather run a Robata-yaki restaurant, he naturally loved cooking. After building up experience at a Yakitori restaurant and a Japanese restaurant, he realized the charm of meat while working at Yakiniku restaurant in Umeda, Osaka. Since March 2024, he has shown his skills as a chef at Yakiniku Meat Ushio. His driving force is the words "Thank you" and smiles from the guests. He is working hard and enthusiastically at his job, pursuing new tastes daily to provide his guests with a wonderful experience.

北本　竜平Ryuhei Kitamoto

Japanese restaurant Yu-chan Japanese restaurant Yu-chan Osaka Station/Umeda Station, Osaka Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Wine

﨑川　裕介Yusuke Sakigawa

Mr. Sakigawa opened his own restaurant after finding new goals for cooking.

Mr. Sakigawa was born in 1989 in Osaka. He gained experience in a part-time job when he was a student. He learned the basics of cooking from the store head's instruction. Having been moved by the joy of cooking, he entered a culinary institute intending to become a chef. After graduating, he joined a Japanese restaurant, which gave his career a full-blown start. He continued polishing his skills in Japanese cuisine. In August 2022, he opened Japanese restaurant Yu-chan as the owner and head chef. He stands proudly in his kitchen every day while reconfirming the joy and depth of cooking.

﨑川　裕介Yusuke Sakigawa

Common Well Common Well Shijo Karasuma/Karasuma Oike, Kyoto Cafe,Cafe/Sweets / Steak / Coffee / Hamburger

津田　親彦Chikahiko Tsuda

At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.

He was born in 1979 in Kyoto. Originally interested in food, he started his career at the famous French restaurant Manyoken after graduating high school. Then, he gained experience at a hotel wedding hall, a teppanyaki restaurant, and a restaurant in town. He is currently working at Common Well.

津田　親彦Chikahiko Tsuda

Osaka Cocktail Library Akashic Records Osaka Cocktail Library Akashic Records Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Bar/Cocktails,Bars (pubs) / European / Middle Eastern/Arab / Others

濵口　貴志Takashi Hamaguchi

Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.

Because he likes to drink, Mr. Hamaguchi went to bars and learned about bartenders. He was inspired by the smart manner in which bartenders handle the process, from making drinks to serving them to guests, and thought he wanted to become a bartender. After gaining experience, he opened his own bar. Osaka Cocktail Library Akashic Records opened in June 2022 and is his third bar.

濵口　貴志Takashi Hamaguchi

Wine to Washoku Mikuri ワインと和食　みくり Shijokawaramachi/Teramachi, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Wine

西　正希Masaki Nishi

Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.

He was born in 1975 in Mie. Having loved cooking since childhood, he naturally aspired to become a chef. After graduating high school, he began training at a famous kaiseki restaurant in Kobe. He developed his skills for 14 years, then further honed his skills at a Michelin-starred ryotei restaurant in Mie. After that, he worked as a head chef at Gion Tsudaro in Kyoto. In 2022, he became the head chef of Mikuri. Every day, he devotes himself to creating a marriage of wine and Japanese cuisine that satisfies his own senses.

西　正希Masaki Nishi

Kobe beef and wine RUSH 神戸牛とワイン　RUSH Honmachi/Sakaisujihonmachi, Osaka Steak,Yakiniku/Steak / Pasta / Steak / Wine

川口　真平Shinpei Kawaguchi

Well-versed in the food world, Mr. Kawaguchi is always moving forward with an eye on the future.

He was born in 1987 in Hyogo. Influenced by his mother, who was cooking well, he started cooking himself early and developed an interest in food. Starting his career as a bartender, he entered the culinary world. While honing his culinary skills, he became well-versed in wine and obtained sommelier certification. He also works in the consulting business and contributes to the food and beverage industry from various perspectives. After the Corona disaster, he established his ideal restaurant from scratch, opening RUSH in March 2024.

川口　真平Shinpei Kawaguchi

Niku no Akai 肉のあかい Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

赤井　亮Ryo Akai

Growing up surrounded by various cuisines, Mr. Akai became a food expert.

He was born in 1976 in Osaka. His family owned a restaurant business: his father ran a Robatayaki restaurant in Dotonbori, and his mother ran a Yakitori restaurant in Tanimachi. Having helped them both since childhood, he grew up familiar with cooking. After graduating from college, he began helping out in the family business in earnest, eventually setting up his own business in the culinary world. He deepened his knowledge of meat cuisine professionally and became independent as the owner of Niku no Akai.

赤井　亮Ryo Akai

Chuka-shibosai Hasunohana 中華私房菜ハスノハナ Minoo/Nose, Osaka Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Wine

木村　重成Shigenari Kimura

Mr. Kimura is a head chef who produces new dishes through diverse experience and hard work.

He was born in 1977 in Osaka. Since childhood, he has helped in the kitchen of his parents' Japanese delicatessen restaurant. After graduating high school, he joined a Sichuan Chinese restaurant in Yokohama. He began his training as a chef and worked tirelessly, even during his sleeping time. At 22, he moved to Kansai and studied Cantonese cuisine at hotels and famous restaurants. He has worked as a head chef in various places. Currently, he is the executive chef of the cooking department of Re-Life Co., Ltd., and since 2023, he has also been the grand chef of Chuka-shibosai Hasunohana.

木村　重成Shigenari Kimura

EL CIELO Kitanozaka Branch EL CIELO 北野坂店 Sannomiya, Hyogo Italian,Italian/French / Italian / Pasta / Pizza

仲井　睦Mutsumi Nakai

Mr. Nakai is a chef who offers fascinating dishes based on the experience and knowledge he has gained in Italy.

He was born in 1984 in Hyogo. The first time he ate Italian food, he was impressed, which led him to become an Italian chef. In 2018, he went to Firenze, Italy. For four and a half years, he devoted himself to learning everything from Italian regional cuisine to innovative techniques and actively interacted with experienced chefs. In 2023, he opened EL CIELLO with his younger brother. They continue to prepare attractive dishes with perfect teamwork as brothers.

仲井　睦Mutsumi Nakai

Kuroge Wagyu Junniku Yakiniku M.M.ya 黒毛和牛純肉焼肉 M.M.ya Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu

濱　健一Kenichi Hama

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.

濱　健一Kenichi Hama

Beef Tenderloin Yakiniku Restaurant SHINBA 牛ヒレ焼肉の名紋神刃 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Steak / Yakiniku (grilled meat)

Restaurant ranking

Browsing history

Enman Izakaya Kougetsu

With a passion for cooking and a desire to preserve his own style, Mr. Yamamoto opened his restaurant.

Miyagawacho Tensho

Mr. Hasegawa is an experienced chef who kept the taste of a long-established Japanese-style inn.

Nepali & Indian Restaurant BASURI Teradacho

Mr. Sapkota provides heartwarming hospitality with Nepalese food.

Tominokoji Tempura Matsui

Kyoto-style tempura and Japanese delicacies. Mr. Matsui offers authentic taste in a friendly manner.

Teppan Dining SEEKS

Inspired by his father's cooking, Mr. Sakano has been devoted to his cooking career.

Ganso Kushi-shabu Matsutake Shinsaibashi Branch

Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.

Koshitsu Wagyu Yakiniku Gin Namba Branch

Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.

Yakiniku Tanmiya

Mr. Yamashita loves to eat and cook—a chef who has worked in Sushi and Japanese cuisine.

Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West

Mr. Higuchi finds true pleasure and purpose in working as a chef.

Yakiniku Meat Ushio

Mr. Kitamoto is a chef with a passion for meat, pursuing new flavors to bring smiles to his guests' faces.

Japanese restaurant Yu-chan

Mr. Sakigawa opened his own restaurant after finding new goals for cooking.

Common Well

At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.

Osaka Cocktail Library Akashic Records

Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.

Wine to Washoku Mikuri

Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.

Kobe beef and wine RUSH

Well-versed in the food world, Mr. Kawaguchi is always moving forward with an eye on the future.

Niku no Akai

Growing up surrounded by various cuisines, Mr. Akai became a food expert.

Chuka-shibosai Hasunohana

Mr. Kimura is a head chef who produces new dishes through diverse experience and hard work.

EL CIELO Kitanozaka Branch

Mr. Nakai is a chef who offers fascinating dishes based on the experience and knowledge he has gained in Italy.

Kuroge Wagyu Junniku Yakiniku M.M.ya

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Beef Tenderloin Yakiniku Restaurant SHINBA