Kyoto and Osaka Area Chef search result

Yakitori Kagura やきとり神楽 Higobashi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

中西　和慶Kazuyoshi Nayanishi

Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.

He was born in 1995 in Osaka. His grandmother was a chef, and he started helping her when he was a child. While helping his grandmother, he learned the joy of cooking and decided to become a chef as his future dream. After graduating from school, he entered the culinary world and began training. He worked at a steak restaurant for 9 years, honing his skills. Currently, he is the manager of Yakitori Kagura, which opened in October 2024. He also values his ties with the producers of chicken and vegetables by visiting the places where they are produced.

中西　和慶Kazuyoshi Nayanishi

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

Yakiniku House Tarareba 焼肉はうす　たられば Nishinakajima-Minamigata, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

永久　潤Jun Nagahisa

Valuing the customer's point of view, Mr. Nagahisa aims to create a restaurant that provides satisfaction regardless of the occasion.

He was born in Hiroshima. During his 15 years of experience in restaurants in the Osaka area, he has worked mainly in yakiniku restaurants but also Italian restaurants. Through food, he has entertained many people. He currently works as a staff member at Yakiniku House Tarareba. Always keeping the customer's point of view in mind, he strives to create a restaurant that satisfies everyone regardless of the occasion, whether one person, family, or friends.

永久　潤Jun Nagahisa

NIINA NIINA Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Steak,Yakiniku/Steak / Italian / Steak / Cocktail

天野　政宏Masahiro Amano

Offering a relaxing moment with exquisite Italian cuisine made with the utmost care and attention to detail.

Mr. Amano was born in Osaka in 1990. Interested in cooking from an early age, he entered this world. He started his training at a yakiniku restaurant. His next job was at a meat bar, where he met a respected chef, which deepened his love for cooking. Later, he honed his skills in earnest, mainly in Italian cuisine, and worked in various genres, including Western and international cuisine. In 2020, he joined NIINA from its founding, becoming the head chef and manager upon its opening.

天野　政宏Masahiro Amano

Yakiniku Densetsu Baribari 焼肉伝説バリバリ Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鈴木　進平Shinpei Suzuki

Mr. Suzuki brings out the best in Yakiniku with the skill and finesse of Japanese cuisine.

He was born in 1987 in Aichi. Starting with a part-time job as a student, he has developed a career in the food and beverage industry. After graduating from Tsuji Culinary Institute, he gained experience and honed his skills in the Japanese food industry, working in Japanese restaurants. Later, as an old acquaintance of the owner, he joined Yakiniku Densetsu Baribari. He is now taking on new challenges while still utilizing his experience.

鈴木　進平Shinpei Suzuki

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

DIP GARDEN TERRACE KITTE Osaka Branch DIP GARDEN TERRACE KITTE大阪店 Osaka Station/Umeda Station, Osaka Asia,Other Asian / Thai / Indian / Imported Beer

ピパット　ソンブーンPipat Sonboon

Mr. Pipat Sonboon is a Thai cuisine specialist who delights guests with authentic techniques.

He is from Thailand. After training as a chef in his home country for 10 years, he joined the current company in 2015. Since then, he has continued to satisfy customers across various locations with the skills he mastered in Thailand. He is now the Thai cuisine chef at DIP GARDEN TERRACE KITTE Osaka Branch. He delights customers of all generations with authentic and flavorful dishes like the signature Green Curry and Tom Yum Kung.

ピパット　ソンブーンPipat Sonboon

Okonomiyaki Teppanyaki Ryo お好み焼き　鉄板焼き　遼 Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

小川　遼Ryo Ogawa

Mr. Ogawa discovered the joy of cooking through a part-time job and opened his own restaurant.

He was born in 1998 in Hyogo. Working part-time in a restaurant, he discovered the joy of cooking and became interested in the restaurant industry. With the desire to own his restaurant, he gained experience. In November 2023, he opened a creative teppan restaurant, Okonomiyaki Teppanyaki Ryo, featuring seasonal ingredients. He values local production for local consumption, delighting guests with dishes that incorporate an abundance of locally sourced ingredients.

小川　遼Ryo Ogawa

MARCO MARCO Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak

福丸　達也Tatsuya Fukumaru

Making lots of people smile with the blissful taste of Kobe Beef.

Mr. Tatsuya Fukumaru was born in 1980 in Nagasaki. With a love of delicious food, he decided to enter the culinary world himself while visiting and eating at many restaurants during his school days. After graduation, he began training as a chef at a restaurant specializing in teppanyaki. He has developed a good eye for ingredient selection, especially Kobe beef and Kuroge Wagyu beef. While expanding his field, he worked as a chef for 16 years. In January 2020, he opened MARCO as the owner-chef. He works hard to let as many people as possible know about the genuine deliciousness of Kobe beef.

福丸　達也Tatsuya Fukumaru

SAI. teppan Tenjinbashi SAI．teppan天神橋 Tenjinbashi/Tenjinbashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

坂口　美代子Miyoko Sakaguchi

Facing the ingredients before her, Ms. Sakaguchi works hard every day to grow further.

She was born in 1994 in Hyogo. She was interested in cooking from a young age and enjoyed making food by herself. That interest naturally grew, and she went on to culinary school. After graduation, she entered a workplace primarily specializing in Western cuisine, where she was exposed to various techniques such as charcoal grilling, wood-fired grilling, and oven cooking. After that, she joined SAI.teppan Tenjinbashi and was motivated to hone her skills in a new environment.

坂口　美代子Miyoko Sakaguchi

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

Paradise of Japanese sake and shochu, Ajihanya 日本酒焼酎の楽園味範家 Sannomiya, Hyogo Japanese,Japanese / Fugu (blowfish) / General / Sake

三原　範也Noriya Mihara

Diligently building up his cooking skills day by day, Mr. Mihara achieved his dream.

He was born in 1988 in Osaka. From a young age, he dreamed of having a skill in "cooking," so he entered the Abeno Tsuji Culinary School after graduating from high school. After graduating from culinary school, he honed his culinary skills at sushi restaurants in Kita-Shinchi and Nishi-Azabu. With the belief that a chef should own their own restaurant, he set a personal goal of becoming independent by the age of 30. As a manager at a seafood izakaya, he gained experience in preparations for grand openings, management, and business operations. He made it to open Minoriya, a restaurant embodying his ideals, in Sannomiya, Kobe.

三原　範也Noriya Mihara

Kyoto Kanigin Kawaramachi Branch 京都　かに銀　河原町店 Shijokawaramachi/Teramachi, Kyoto Seafood,Japanese / General

大山　武Takeshi Oyama

An experienced Japanese chef offers all-you-can-eat crab.

Since his parents had a Japanese restaurant, Mr. Oyama had wanted to be a chef since childhood. He started working at a kappo restaurant and later served as head chef at a famous hotel. Through a connection with the company's representative, he has been the head chef at Kyoto Kanigin Kawaramachi Branch since 2023.

大山　武Takeshi Oyama

Kibune WHAT'S 貴船WHAT’S Kurama/Kifune/Sakyo-ku, Kyoto Kaiseki (course menu),Japanese

若林　良Ryo Wakabayashi

Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.

He was born in 1987 in Wakayama. Grew up fishing and enjoying nature in his childhood. After graduating from high school, he entered Taiwa Gakuen Kyoto Culinary Art College to pursue a career in culinary arts. After graduation, he worked at a major hotel, honing his culinary skills in the cooking department, focusing on Japanese cuisine. Later, through a relationship with a senior colleague from his hotel days, he joined Matsusakagyu WHAT'S Kyoto Muromachi Branch. In addition to enhancing his knowledge of beef, he utilized his own experience to be involved in menu development and the launch of the branch and supervise the overall cuisine at the Kibune branch.

若林　良Ryo Wakabayashi

SAI.teppan SAI.teppan Kuwana, Mie Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Wine

酒井　美歌子Mikako Sakai

Aiming to be a chef whose dishes leave an unforgettable impression.

Ms. Mikako Sakai is a chef who devotes her skills and heart to making her dishes come to mind when people think of 'what to eat.' SAI.teppan is a teppanyaki restaurant specializing in premium Japanese Black beef and fresh vegetables prepared right before guests. It is well-maintained, and the hospitality of the staff warmly welcomes visitors. She respects the appropriate distance from others and provides a comfortable and pleasant dining experience. The attention to detail from a woman's point of view is an element that enhances the deliciousness of the dishes.

酒井　美歌子Mikako Sakai

Kobe beef and wine RUSH 神戸牛とワイン　RUSH Higashi-Shinsaibashi/Shinsaibashi-suji, 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

Kitashinchi THE 北新地　坐 Kita-Shinchi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Japanese Sosaku (creative cuisine) / Wine

河原　瑞樹Mizuki Kawahara

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Mr. Kawahara was born in 1992 in Kagawa. After graduating from a vocational school, he studied at an Italian restaurant in Osaka for 6 and a half years and also experienced Bridal French in Tokyo for 3 years. In search of new stimulation, he joined Kitashinchi THE, which opened in March 2024. Not only does he stand in the kitchen, but he also feels happy to see the reaction to the food up close by facing the guests directly through the counter. His cuisine is special, served with heartwarming exchanges.

河原　瑞樹Mizuki Kawahara

Niku Horumon × Gyutan Someda Shoten 肉ホルモン×牛タン　染田商店 Tenmabashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

染田　義宏Yoshihiro Someda

Mr. Someda opened with the determination to pave the way step by step with his own hands.

He was born in 1972 in Nara. Originally a company employee, he discovered the appeal of food and beverage through a part-time job at an Izakaya. Having experienced store management, he learned about restaurant operations with a view to becoming independent. When introduced to his current location, he decided to try a yakiniku restaurant, even though it was a genre he had no experience in. The name "Someida Shoten" was chosen as the store's name when his grandfather ran the business. In June 2023, he began a new challenge under the name Niku Horumon × Gyutan Someda Shoten in honor of his grandfather, who was a businessman.

染田　義宏Yoshihiro Someda

Nihonshu to Obanzai no Kyosakaba Kensui Nishiki 日本酒とおばんざいの京酒場　けんすい錦 Shijo Karasuma/Karasuma Oike, Kyoto Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

浅野　祐介Yusuke Asano

Mr. Asano wants to enrich people's hearts and bring smiles to their faces with my dishes.

He was born in Kyoto. He has been familiar with Japanese food since childhood and loves to cook. Wanting to make people happy by making delicious food, he accumulated much experience and honed his skills at various restaurants. As a result, he was involved in Kensui Nishiki from the start-up and became its chef.

浅野　祐介Yusuke Asano

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

Restaurant ranking

Browsing history

Yakitori Kagura

Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.

Miyagawacho Tensho

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

Yakiniku House Tarareba

Valuing the customer's point of view, Mr. Nagahisa aims to create a restaurant that provides satisfaction regardless of the occasion.

NIINA

Offering a relaxing moment with exquisite Italian cuisine made with the utmost care and attention to detail.

Yakiniku Densetsu Baribari

Mr. Suzuki brings out the best in Yakiniku with the skill and finesse of Japanese cuisine.

Tominokoji Tempura Matsui

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

DIP GARDEN TERRACE KITTE Osaka Branch

Mr. Pipat Sonboon is a Thai cuisine specialist who delights guests with authentic techniques.

Okonomiyaki Teppanyaki Ryo

Mr. Ogawa discovered the joy of cooking through a part-time job and opened his own restaurant.

MARCO

Making lots of people smile with the blissful taste of Kobe Beef.

SAI. teppan Tenjinbashi

Facing the ingredients before her, Ms. Sakaguchi works hard every day to grow further.

Nepali & Indian Restaurant BASURI Teradacho

Mr. Sapkota provides heartwarming hospitality with Nepalese food.

Paradise of Japanese sake and shochu, Ajihanya

Diligently building up his cooking skills day by day, Mr. Mihara achieved his dream.

Kyoto Kanigin Kawaramachi Branch

An experienced Japanese chef offers all-you-can-eat crab.

Kibune WHAT'S

Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.

SAI.teppan

Aiming to be a chef whose dishes leave an unforgettable impression.

Kobe beef and wine RUSH

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

Kitashinchi THE

Valuing dialogue with guests, an experienced chef opens up a new frontier.

Niku Horumon × Gyutan Someda Shoten

Mr. Someda opened with the determination to pave the way step by step with his own hands.

Nihonshu to Obanzai no Kyosakaba Kensui Nishiki

Mr. Asano wants to enrich people's hearts and bring smiles to their faces with my dishes.

Niku no Akai

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