Kyoto and Osaka Area Chef search result : Page 2

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

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 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

Seiwasou 清和荘 Fushimi/Daigo, Kyoto Kaiseki (course menu),Japanese / General / Sake / Kaiseki (tea-ceremony dishes)

竹中　雄大Yudai Takenaka

Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.

Mr. Takenaka was born in 1994 in Kyoto. Born into a family that ran a restaurant, he grew up close to cooking from an early age. After graduating from university, he attended evening classes at culinary school to learn the basics of cooking while working at a fish market in the morning to learn practical skills so that he gained a profound understanding of ingredients. Following that, he honed his skills at prestigious restaurants such as the renowned inn Sumiya Ryokan in Kyoto and joined Seiwasou in 2022. He is a chef who leads a historic restaurant into the future, preserving tradition while fearlessly embracing new challenges.

竹中　雄大Yudai Takenaka

Kobe Beef Steak Hana-Houbi 神戸牛ステーキ　花ほうび Sannomiya, Hyogo Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Steak

廣瀬　政彦Masahiko Hirose

The Chef's Recommendations

Mr. Hirose has devoted himself to Teppanyaki cuisine since he was 19. A skilled chef who also serves as a director of the Japan Teppanyaki Association.

He was born in 1961 in Kyoto. At 19, he started working at the Kobe Portopia Hotel, taking his first steps on the chef's path. After studying Teppanyaki cuisine performance overseas for 2 years, he returned to Japan and assumed the head chef position. For 30 years, he has been a driving force in the Japanese Teppanyaki cuisine industry as a head chef. He also serves as director of the Japan Teppanyaki Association and pours his heart and soul into training the younger generation as a teacher. Currently, he works at Kobe Beef Steak Hana-Houbi. He welcomes guests with his skilled handling and witty conversation.

廣瀬　政彦Masahiko Hirose

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

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)

Hareya Bettei はれや　別邸 Kita-Shinchi, Osaka Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake

寺田　竜之進Ryunoshin Terada

Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.

Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.

寺田　竜之進Ryunoshin Terada

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

Yakiniku GUTS Hanare 焼肉GUTS　離れ Tanimachi/Tanimachi-yonchome, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

濵﨑　辰也Tatsuya Hamasaki

Through the connections with others, Mr. Hamasaki grew as a person.

He was born in 1989 in Osaka. While in high school, he started working part-time at a local izakaya (Japanese-style pub) and went on to become a chef. Based on the foundation he developed there, he moved on to Italian cuisine and mastered the techniques of different cuisines. After that, he moved to a yakiniku restaurant in Umeda to gain more experience before joining Yakiniku GUTS Hanare.

濵﨑　辰也Tatsuya Hamasaki

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

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

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

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

Wai Labo 湧Labo Ikuno/Hirano, Osaka Innovative/Fusion,Sosaku (creative) / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Italian

森　康晴Yasuharu Mori

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

He was born in 1981 in Osaka. Although he was a picky eater from an early age, it actually enhanced his interest in cooking. After working part-time at a teppanyaki restaurant, he gained experience in a hotel kitchen. He learned the basics of Italian cuisine under one-on-one training from a master chef. In addition, he acquired Japanese cuisine skills on his own. From his experience working in a butcher store, he is also a great meat connoisseur and very particular about his purchases. His insatiable passion for cooking has led him to prepare dishes that attract many people.

森　康晴Yasuharu Mori

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

Steak & Wine ChevalRouge ステーキ＆ワイン　シュバルージュ Kita-Shinchi, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / General / Steak

高尾　隆之Takayuki Takao

Mr. Takao is a Teppanyaki master who enchants diners with delicious flavors that resonate with the senses, lingering aftertaste, and warm hospitality.

He was born in 1968 in Okayama. He is a head chef at ChevalRouge. Starting his career at Grill Loa, a Western-style restaurant in Osaka, he also gained experience at teppanyaki restaurants in Dojima Hotel and Ritz-Carlton, Osaka. During that time, he realized "the happiness of making food in front of customers and being able to share the moment when they eat it and share their impressions," and he has devoted himself to teppanyaki as his life as a chef. Since founding the current restaurant in 2004, he has been showing his skills and contributing to its growth into a famous restaurant in Kitashinchi. The warm hospitality that reflects a sincere personality is also popular. His warm hospitality, which reflects his sincere personality, is well-received.

高尾　隆之Takayuki Takao

Ryoubou 両忘 Amerikamura, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Sake

満　宏樹Hiroki Mitsu

Cherishes the bond with his guests: Mr. Mitsu is the owner and chef of the yakitori restaurant, who puts his heart into his work and charms with his skills.

He was born in 1985 in Osaka. After graduating from university, he worked as a company employee for ten years. After leaving the workforce to pursue a career in cooking, he trained at a Japanese restaurant for one year. He also spent several years at the popular restaurant Goichi, where he honed his yakitori skills. In April 2023, he opened Ryoubou. He enjoys being close to his guests and directly feeling their reactions to his cuisine. His dishes, which reflect his careful techniques and warm personality, fill the hearts of visitors.

満　宏樹Hiroki Mitsu

HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya HONMACHI豚テキ×昭和ホルモン焼肉てんぐ屋 Honmachi/Sakaisujihonmachi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Yakiniku (grilled meat) / Horumon (offal meat)

グエンバンクアンNguyen Van Quang

Mr. Quang is a young veteran chef who has supported the kitchens of many restaurants, including Tenguya.

He was born in 1993 in Vietnam. In his early 20s, he began his career as a restaurant staff in Japan. After gaining experience in several restaurants, he joined his current company. He has supported Tenguya and other affiliated restaurants as a kitchen staff. By experiencing different menu genres, he has honed his knowledge and skills as a chef. Currently, he is working as a chef at HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya.

グエンバンクアンNguyen Van Quang

Restaurant ranking

Browsing history

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.

Kitashinchi THE

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

Niku no Akai

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

Seiwasou

Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.

Kobe Beef Steak Hana-Houbi

Mr. Hirose has devoted himself to Teppanyaki cuisine since he was 19. A skilled chef who also serves as a director of the Japan Teppanyaki Association.

Kyoto Kanigin Kawaramachi Branch

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

Beef Tenderloin Yakiniku Restaurant SHINBA

Hareya Bettei

Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.

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.

Yakiniku GUTS Hanare

Through the connections with others, Mr. Hamasaki grew as a person.

SAI. teppan Tenjinbashi

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

Yakiniku House Tarareba

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

Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West

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

Enman Izakaya Kougetsu

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

Wai Labo

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

Shellfish, Shrimp and Crab

The daily goal is to entertain and satisfy guests.

Steak & Wine ChevalRouge

Mr. Takao is a Teppanyaki master who enchants diners with delicious flavors that resonate with the senses, lingering aftertaste, and warm hospitality.

Ryoubou

Cherishes the bond with his guests: Mr. Mitsu is the owner and chef of the yakitori restaurant, who puts his heart into his work and charms with his skills.

HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya

Mr. Quang is a young veteran chef who has supported the kitchens of many restaurants, including Tenguya.