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341 - 360 of 418 chefs

La Lucciola

ラルッチョラ

  • Fukushima/Noda, Osaka
  • Italian,Italian/French / Italian / Wine

鈴木 浩治Koji Suzuki

The Chef's Recommendations

A chef who never wants to stop delighting guests with delicious food.

He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.

鈴木 浩治Koji Suzuki

Ryowa Daido

料和 大道

  • Shin-Kobe/Kitano, Hyogo
  • Kaiseki (course menu),Japanese / General / Sake / Shochu

大道 慎吾Shingo Daido

The Chef's Recommendations

With a reputation for performance and finesse, this artisan of Japanese cuisine coaxes the essential flavors from his ingredients

Born in January 1977 in Hyogo Prefecture, Chef Daido has had an interest in cooking since childhood, and began pursuing a future as a chef once he finished high school. With help from a friend, he got a job cooking at Arima Onsen, a food-focused hot springs ryokan, where he spent six years mastering techniques of Japanese cuisine. He then acquired even more experience working at several restaurants in the Sannomiya district of Kobe. He says, "I strive to prepare food that respects the ingredients, and makes the best use of their essential qualities." He creates dazzling dishes with the delicate mindfulness distinctive of Japanese cuisine, emphasizing inherent flavors and freshness.

大道 慎吾Shingo Daido

Yakiniku Senzankaku

焼肉 千山閣

  • Himeji, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap

金豊 英学Eigaku Kanetoyo

The Chef's Recommendations

His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers

Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.

金豊 英学Eigaku Kanetoyo

Shunsai Yamasaki

旬菜 山崎

  • Suita/Settsu, Osaka
  • Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

伊東 賢治Kenji Ito

Cooking at home ended up putting him on the path to a professional culinary career

Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.

伊東 賢治Kenji Ito

ShiJiaCai

施家菜

  • Sannomiya, Hyogo
  • Chinese,Chinese / Szechuan / Cantonese / Chinese Sosaku (creative cuisine)

山本 孝YAMAMOTO TAKASHI

Our chef seeks to push Chinese cuisine into the gourmet, drawing out the true flavors.

Born in Kobe city, Hyogo prefecture in 1963. It was while helping out part-time at the Chinese restaurant where his mother worked that his obsession with Chinese cuisine was born. At the age of 20 he set his heart on becoming a professional cook, and studied at a major, long-established Chinese restaurant chain with branches all over Japan before exercising his talents in the kitchens of famous top-flight hotels in Kobe and Yokohama. Later, he met the current owner of 'ShiJiaCai' at a different restaurant, and became involved in starting up the restaurant, which opened in June 2013. He is now head chef.

山本 孝YAMAMOTO TAKASHI

Trattoria & Pizzeria BEATO

トラットリア&ピッツェリア BEATO

  • Tanimachi/Tanimachi-yonchome, Osaka
  • Italian,Italian/French / Pasta / Neapolitan Pizza / Wine

田中 洋光Hiromitsu Tanaka

He wants to shape his way of thinking to fill the trattoria.

He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.

田中 洋光Hiromitsu Tanaka

Chi-Fu

Chi-Fu

  • Nishitenma, Osaka
  • Chinese,Chinese / General

東 浩司AZUMI KOJI

The Chef's Recommendations

This pioneer of tomorrow's Chinese cuisine walks his own path, with techniques that combine logic with sensitivity

Born in 1980, he started down the path to becoming a chef at the age of 20, working for six years at Ishingo in Akasaka, then as head chef of the restaurant Bifun Azuma in Shimbashi for six years, before opening this restaurant in 2012. He is now the representative of Chi-Fu Bifun Azuma. "I prepare a number of hooks to pluck at the heartstrings of my customers for each sitting." This young chef possesses logic grounded in certainty, allowing him to blaze new trails. The motto inscribed in his kitchen is "There is no better way for me to live. This is my path."

東 浩司AZUMI KOJI

Malebranch Kyoto Tower Sando branch

マールブランシュ 京都タワーサンド店

  • Kyoto Station, Kyoto
  • Sweets,Cafe/Sweets / Ice Cream / Others

宮崎 靖子Yasuko Miyazaki

Became a pastry chef by being influenced by her father who is a chef, and mother who is dexterous!

She was born in 1980 in Kyoto. She has been influenced by her father who is a chef and mother who has been dexterous since she was very young. She decided to learn the fundamental skills to make cakes and become a pastry chef. After graduating from a confectionery school, she had training at [Chez la Mer], a popular confectionery shop in Kyoto, then started working at [Malebranche Kyoto Kitayama main branch] as a pastry chef. Showing outstanding talent, she is currently working hard to create [authentic] local confectionery from Kyoto.

宮崎 靖子Yasuko Miyazaki

Sakedokoro Umaiya

酒処 うまいや

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

杉田 道治Michiharu Sugita

Mr. Sugita provides excellent service with dishes that customers can indulge in and takes great care with ingredients and utensils.

Mr. Sugita was born in 1989 in Osaka. His childhood home was a sushi restaurant, so he has been familiar with cooking since childhood. At 16, he started a part-time job at a Japanese izakaya bar. After graduating from culinary school, he began his career in a hotel kitchen, then sharpened his skills at Italian restaurants. He struck out at 26 and opened his own dining bar. In October 2021, he changed industries to izakaya and opened Sakedokoro Umaiya, where he works today. 

杉田 道治Michiharu Sugita

Teppanyaki Sanga

鉄板焼 山河

  • Nara, Nara
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

中川 千春Chiharu Nakagawa

She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.

She was born in 1995 in Nara prefecture. After graduating from a university, she became a service staff at a restaurant. Though she was having fulfilling days, she decided to change jobs to make good use of the language abilities obtained at the university. In 2018, she entered [Teppanyaki Sanga]. Currently, she actively works as a hotel staff at [Piazza Hotel Nara] in the daytime, and as a restaurant service staff at night. She treats guests from all over the world with her original cheerful personality and sophisticated service skills obtained through her working experience at the hotel.

中川 千春Chiharu Nakagawa

Wagokoro Izumi

和ごころ 泉

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Kaiseki (course menu),Japanese / General

泉 昌樹IZUMI MASAKI

The Chef's Recommendations

His cuisine is based on that of the former restaurant Sakurada. He strives to continue the legacy of his teacher's philosophy.

Born in 1967 in Mie Prefecture, he decided to become a chef and from age 19 began his studies at the Japanese restaurant Kase in Nagoya. Afterwards, he worked at a Tokyo hotel, later moving on to the famous shop Sakurada at 23. He spent 9 and a half years there polishing his skills, and though he left for a period of time, he returned again 3 years later. Putting the final touches on his abilities, he gained his independence in 2006. He boasts 2 stars in the Michelin Guide.

泉 昌樹IZUMI MASAKI

Fried Chicken and Highball Link

フライドチキンとハイボール リンク

  • Kyoto Station, Kyoto
  • Izakaya (Japanese tavern),Taverns / Chicken / Western Sosaku (creative cuisine) / Highball

北川 浩次Koji Kitagawa

Became a chef to cook the deep-fried dishes that he has loved since he was a child.

He was born in 1979 in Ishikawa prefecture. He has loved deep fried dishes such as fried chicken since he was a child, but never thought of entering the restaurant field. After graduating from school, he started working at an izakaya (Japanese pub) and a dining kitchen, and accumulating experiences as a chef and a server also. He is still pursuing how to make delicious fried chicken.

北川 浩次Koji Kitagawa

Daiki-Suisan Kaiten-Zushi

大起水産 回転寿司

  • Kyoto Station, Kyoto
  • Kaitenzushi (conveyor belt sushi),Japanese / Sushi

林 盛Shigeru Hayashi

His career started when he became interested in serving guests.

He was born in 1988 and grew up in Osaka. While working a part time job at a yakiniku (Japanese BBQ) restaurant during his high school days, he decided to become a professional in the restaurant field. After graduating from high school, he entered [Taiki-Suisan]. With experiences as a server, chef, and background staff, he found that working at a restaurant was more fun and deeper than he had thought. He is currently working hard as the manager to support the whole restaurant to make as many guests as possible happy. 

林 盛Shigeru Hayashi

Sushi-Dokoro Kurosugi

寿し処 黒杉

  • Kita-Shinchi, Osaka
  • Japanese,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

黒杉 章宏Akihiro Kurosugi

With a love of eye-catching presentation, he set out to showcase handcrafted sushi for guests

Mr. Kurosugi was born in 1975 and grew up in Hiroshima Prefecture. With a long-held love of cooking, along with a vibrant personality, he knew that crafting sushi right in front of guests would be the perfect job for him. With that in mind he headed out to work at a sushi restaurant franchise immediately after his high school graduation. He spent a total of 12 years training as a sushi chef at four different restaurants owned by the same franchise. After that at age 30, he felt ready to head out on his own and in July of 2015 he opened Sushi-Dokoro Kurosugi, where you can find him today exercising his philosophy of tireless hard work.

黒杉 章宏Akihiro Kurosugi

Gyoza-Dokoro Sukemasa Kyoto Tower Sando branch

ぎょうざ処 亮昌 京都タワーサンド店

  • Kyoto Station, Kyoto
  • Gyoza (dumplings),Chinese / Gyoza (dumplings)

今西 貴広Takahiro Imanishi

The Chef's Recommendations

His restaurant serves only gyoza (dumpling). That is why he really seriously works at it.

He was born in 1980 in Osaka. After working as a server for 17 years, he is currently working in the kitchen. As his restaurant offers only gyoza (dumpling), he sticks to serving it in a perfect condition with a beautiful brown color to meet the expectations of the guests visiting the restaurant for special [Wa-Gyoza (Japanese style dumpling)] made with local ingredients from Kyoto. He is working hard every day to serve his gyoza to many guests. 

今西 貴広Takahiro Imanishi

Nijo Kizuki

二條 葵月

  • Shijokawaramachi/Teramachi, Kyoto
  • Japanese,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)

森本 彰Akira Morimoto

Loves being a chef as he can see happy faces of the guests close.

He was born in 1971 in Yamaguchi. As his parents ran a sushi restaurant, he used to help them since he was small. He decided to be a chef when seeing the guests enjoying sushi. After graduating from a cooking school in Osaka, he had training at a Japanese restaurant in Kyoto. Being recognized for his cooking skills, he was asked to work for their Tokyo branch and then later went back to Kyoto. In the end of July 2014, he opened [Nijo Kizuki] to create a relaxing space to enjoy a meal.

森本 彰Akira Morimoto

Lumiere

リュミエール

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • French,Italian/French / General / French

唐渡 泰Yasushi Karato

The Chef's Recommendations

He pushes ahead every day to improve his skills and achieve his childhood dreams.

He was born in 1963 in Tottori Prefecture and is a graduate of Tsuji Culinary & Confectionary College’s patisserie school. Ever since his childhood, he had dreamed of running his own restaurant someday, which led him to Shinsaibashi in Osaka to work at a Western restaurant. During his time working there, one of his senior colleagues inspired him to pursue French cooking. He went on to train at the renowned restaurant Jean Moulin, as well as the 3-star restaurant La Cote d'Or. Then, at age 33, he moved on to serve as head chef at Kobe Bay Sheraton Hotel & Towers. After picking up a versatile body of experience, he opened Lumiere in December of 2006, where you can find him cooking today.

唐渡 泰Yasushi Karato

GRIDDLE FORCE Itsuraku

GRIDDLE FORCE 逸楽

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Creative,Sosaku (creative) / Teppanyaki (iron griddle grilling) / Wine / Western Sosaku (creative cuisine)

吉田 真也Shinya Yoshida

The Chef's Recommendations

Through experience in a variety of restaurants, he has honed his culinary and arrangement skills

He was born in Shiga Prefecture in 1979. As he had always loved eating, he started working part-time at a restaurant when he was student. There, he experienced the joy of cooking and decided to seriously aim for a professional culinary career. After graduation, he started working at the same restaurant. Following that, he honed his culinary skills at a variety of restaurants, hotels, and izakayas (Japanese-style bar). He says that his experience of that period comes in useful for things like cooking techniques and arrangement. Under the motto, [A restaurant that brings smiles to customers' faces.] he works tirelessly on menu development.

吉田 真也Shinya Yoshida

Torisei Kyoto Tower Sando branch

鳥せい 京都タワーサンド店

  • Kyoto Station, Kyoto
  • Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Chicken

冨田 潤Jun Tomita

He has been fascinated with creating food and the atmosphere in a restaurant.

He was born in 1977 in Osaka. He had a part time job at a restaurant while he was a student as he was interested in creating food and the atmosphere in a restaurant. After graduating from school, he entered a restaurant. Though he wanted to work as a server at first, he had to work as a chef as the kitchen was short handed, however he found cooking fun, and his unique point of view was also highly received, which was why he began developing the restaurant menu as well. After working as the manager at [Torisei Tenmabashi branch], he was chosen to be a part of the staff to open [Torisei Kyoto Tower Sando branch]. 

冨田 潤Jun Tomita

Kaiseki Kappo Nagasaka

懐石割烹 なが坂

  • Sannomiya, Hyogo
  • Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)

長坂 俊明Toshiaki Nagasaka

The Chef's Recommendations

The delight he felt after having his cooking complimented as a child inspired him to become a chef

He was born in February of 1964 in Aichi Prefecture. He has loved making food ever since he was a child, and after hearing his siblings tell him how delicious his food was after cooking for them, he knew he wanted to become a chef someday. He studied at Tsuji Culinary Institute in Osaka’s Abeno ward, and from there he went on to develop his skills further at "Shofukuro Kobe Branch", which is based in Shiga Prefecture, as well as "Yamane" sushi restaurant in Kitashinchi, Osaka. He opened "Kaiseki Kappo Nagasaka" in 2002, where he displays his expertise as owner and head chef.

長坂 俊明Toshiaki Nagasaka

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