Kyoto and Osaka Area Chef search result : Page 3

Yakiniku Yoisho やきにく宵緒 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

松原　英多Eita Matsubara

Mr. Matsubara contributes to improving the restaurant by utilizing his experience and trying his best.

He was born in 1997 in Nagano. At first, he was attracted to the restaurant's atmosphere when he was involved in Yakiniku Yoisho as a part-time staff. After that, he continued working as a part-time worker, but he sympathized with how the owner and the restaurant were and decided to work in earnest as a full-time employee. As he gained experience, he deepened his knowledge of restaurant management and cooking. He is now the manager of the restaurant.

松原　英多Eita Matsubara

Sukiyaki to shun no shokuzai Kitashinchi Nakatani すき焼と旬の食材　北新地　中たに Kita-Shinchi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

岸田　満Mitsuru Kishida

With years of experience working with various ingredients, Mr. Kishida provides a superior moment for each guest.

He was born in 1979 in Osaka. His culinary background includes experience at a yakiniku (Japanese BBQ) restaurant and a French restaurant in hotels. As a chef, he has honed his knowledge and know-how to provide guests with a quality dining experience through his experience with various ingredients. He is currently the owner and chef of Kitashinchi Nakatani.

岸田　満Mitsuru Kishida

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

Sushi & bar 5 鮨&bar 5 Kita-Shinchi, Osaka Sushi,Japanese / Sushi / Wine / Sake

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

Gion Kankanderi Rei 祇園かんかんでり麗 Gion, Kyoto Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean

細見　哲朗Tetsuro Hosomi

A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.

For more than 30 years, Mr. Hosomi has been dedicated to cooking, focusing on Japanese food, which is also a part of Japanese culture. In November 2021, he opened an innovative new restaurant, "Gion Kankanderi Rei," by fusing the techniques he has cultivated in "Japanese cuisine," "Korean cuisine," and "Teppanyaki." Connecting the two ancient capitals of Kyoto, Japan, and Gyeongju, Korea, the restaurant is known for its creative cuisine that brings innovative cuisine more familiar to diners.

細見　哲朗Tetsuro Hosomi

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

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

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

Yakiniku/Maki-ryori Karasuma Rock 焼肉・薪料理カラスマロック Shichijo/Tambaguchi, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Yakiniku (grilled meat) / Shio Ramen (salt-flavored ramen)

齋藤　勇介Yusuke Saito

Mr. Saito has worked as a chef in Japan and abroad. A chef with a genre-less culinary repertoire.

He was born in 1978 in Kyoto. He started his career in the food and beverage industry at 17 through a part-time job. Experienced in Teppanyaki, Italian, Japanese, Ramen, and Izakaya restaurants, mainly in Kyoto city. He also worked as a chef in Germany for 4 years. While in Germany, he worked at a Teppanyaki restaurant and a Japanese restaurant. Mr. Saito is currently working at Karasuma Rock. He suggests a variety of menus based on his experience working in many different restaurants, regardless of genre.

齋藤　勇介Yusuke Saito

Unagi Sansho Gogyou 鰻山椒五行 Nijo Castle, Kyoto Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

前原　喬Takashi Maehara

Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.

He was born in 1981 in Nara. After working as a Western-style cook and a baker, he joined Kyoto Marumochiya company. As a Japanese confectionery chef, he has experience making Japanese sweets, selling them in stores, and operating stalls in department stores nationwide. He has supported Kyoto Marumochiya from various angles by utilizing the knowledge and skills he has cultivated. Currently, he is working as a chef for Unagi Sansho Gogyou. The owner of Kyoto Marumochiya is also an eel lover, so he serves eel with attention to every element, aiming for "excellent dishes that even eel enthusiasts will be satisfied with."

前原　喬Takashi Maehara

oh! My Steak oh！　マイステーキ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak

秦　幸治Koji Hata

Mr. Hata's love for cooking led him to take that path in life. When he was finally ready, he opened his own restaurant.

Mr. Hata was born in 1966 in Fukuoka. He has loved food ever since he was a student. Even though he worked at a communications company, his passion for cooking was very strong. So, diving head-first into a job at a Japanese restaurant in Fukuoka, he trained there for 7 years. After that, he trained at a Japanese restaurant in Tokyo for 4 years, eventually serving as sous chef. After his time as sous chef at a Teppanyaki restaurant in Tokyo and as a head of a Teppanyaki restaurant in Osaka, he opened his own Teppanyaki restaurant, "oh! My Steak" in Osaka. He spends his busy days working as the owner and chef.

秦　幸治Koji Hata

Izakaya Asahi 居酒屋あさひ Nagaokakyo, Kyoto Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

古本　真也Shinya Furumoto

Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.

Mr. Furumoto was born in 1989 in Kyoto. Since childhood, he has enjoyed delicate tasks. While in university, he was moved by a cooking program he saw on TV and decided to become a cook because that would suit what he wanted to do. After graduation, he started his apprenticeship as a cook at Izakaya Asahi, run by his friend's relative. He learned how to choose fresh ingredients and use them in cooking. In addition to the classic Izakaya menus, he puts a lot of effort into selecting alcoholic drinks that go well with seafood dishes.

古本　真也Shinya Furumoto

Yakitori to Sousakusumibiyaki Kokoko 焼き鳥と創作炭火焼　こここ Shijokawaramachi/Teramachi, Kyoto Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

加藤　翔Sho Kato

Charcoal grills connect people. Diverse experiences create a unique taste and sense of wonder.

Mr. Sho Kato was born in 1990 in Kyoto. After graduating high school, he started his culinary journey, gaining ten years of experience at a yakitori restaurant, Yakitori Daikichi. He then broadened his expertise by exploring various culinary fields, including ramen and yakiniku. In March 2024, he fulfilled his dream of opening his own yakitori restaurant, Sumibiyaki Koteppan Kiyamachi, in Kawaramachi, Kyoto. By November, he expanded with a second restaurant, Yakitori to Sousakusumibiyaki Kokoko. As a chef-owner, he continually seeks to discover new culinary delights, drawing from his vast experiences and refined skills.

加藤　翔Sho Kato

Zuientei 隨縁亭 Namba, Osaka Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / General

田畑　伸吾Shingo Tabata

Making food for loved ones is the root of his career as a chef for Mr. Tabata.

He was born in 1983 in Wakayama. Since his teenage years, he has loved to cook for his family and friends and chose to go to culinary school with this passion. After graduation, he began his career as a chef at Irodori, a Japanese cuisine restaurant in Hyatt Regency Osaka. In 2017, he joined Hotel Monterey Grasmere Osaka with the head chef he looks up to as his mentor. Currently, he is the head chef of Zuientei.

田畑　伸吾Shingo Tabata

Robatayaki Isshin Namba branch 炉端焼き一新　難波店 Namba, Osaka Japanese,Japanese

松本　悠一Yuichi Matsumoto

Aiming to cook delicious food that will bring smiles to customers' faces without forgetting original intention.

Mr. Matsumoto was born in 1993 in Osaka. He originally started out with a love of cooking and the joy of having people tell him how delicious his food was. His quest for more delicious food and flavors led him to become a professional chef. After gaining experience as a part-timer at various restaurants, he ended up at Isshin. Always remembering his original intention, he continues to put his heart and soul into satisfying his customers so they will want to return.

松本　悠一Yuichi Matsumoto

Motsusui Nara-Sanjo Branch もつ粋　奈良三条店 Nara, Nara Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Horumon (offal meat) / Motsu Nabe (offal hot pot)

森下　良希Yoshiki Morishita

Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.

He was born in 1993 in Nara and has been engaged in the food and beverage industry since he was 16. Beginning with a part-time job, he worked as a cook in a Chinese restaurant, a ramen restaurant, and an izakaya pub. Currently, he is a chef at Motsusui Nara-Sanjo Branch. Mr. Morishita has experienced menus of various genres. In addition to motsunabe and skewers, he supports a varied menu that features mainly Japanese dishes but also Korean-style dishes

森下　良希Yoshiki Morishita

Teppanyaki Kobe 鉄板焼　神戸 Namba, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

平瀬　和豊Kazutoyo Hirase

Admired the appearance of chefs and entered the world of cooking.

Mr. Hirase was born in 1975 in Hyogo. Influenced by the TV program he watched as a student, he decided to become a chef. Joined a members-only resort hotel and began his career in earnest. Since then, he has continued to hone his skills around Hyogo and the Hokuriku region and joined Teppanyaki Kobe in 2009. Currently, he provides guests with a pleasant experience with his brilliant teppanyaki performances and thoughtful hospitality.

平瀬　和豊Kazutoyo Hirase

Osaka Fukushima Yakiniku Toppuku 大阪福島焼肉とっぷく Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

天野　栄貴Tomoki Amano

Mr. Amano communicates with guests and provides a pleasant time.

He was born in 2001 in Osaka. Since his parents owned a Yakiniku restaurant, cooking was a familiar part of his life. He dreamed of becoming a chef himself in the future and honed his skills by helping out at the restaurant. After finishing school, he entered the culinary world and began his training. He trained and gained experience in Yakiniku exclusively. Currently, he is active as a chef at Osaka Fukushima Yakiniku Toppuku, which opened in November 2023. Every day, he communicates with guests with a bright smile and provides them a good time.

天野　栄貴Tomoki Amano

Kikou Karahashi 季肴　からはし Kita-Shinchi, Osaka Kaiseki (course menu),Japanese / General / Cookshop / Sashimi (raw fish)/Seafood

Restaurant ranking

Browsing history

Yakiniku Yoisho

Mr. Matsubara contributes to improving the restaurant by utilizing his experience and trying his best.

Sukiyaki to shun no shokuzai Kitashinchi Nakatani

With years of experience working with various ingredients, Mr. Kishida provides a superior moment for each guest.

Kuroge Wagyu Junniku Yakiniku M.M.ya

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

Sushi & bar 5

Yakitori Kagura

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

Gion Kankanderi Rei

A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.

Miyagawacho Tensho

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

Niku Horumon × Gyutan Someda Shoten

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

Nepali & Indian Restaurant BASURI Teradacho

Mr. Sapkota provides heartwarming hospitality with Nepalese food.

Yakiniku/Maki-ryori Karasuma Rock

Mr. Saito has worked as a chef in Japan and abroad. A chef with a genre-less culinary repertoire.

Unagi Sansho Gogyou

Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.

oh! My Steak

Mr. Hata's love for cooking led him to take that path in life. When he was finally ready, he opened his own restaurant.

Izakaya Asahi

Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.

Yakitori to Sousakusumibiyaki Kokoko

Charcoal grills connect people. Diverse experiences create a unique taste and sense of wonder.

Zuientei

Making food for loved ones is the root of his career as a chef for Mr. Tabata.

Robatayaki Isshin Namba branch

Aiming to cook delicious food that will bring smiles to customers' faces without forgetting original intention.

Motsusui Nara-Sanjo Branch

Mr. Morishita is a chef who supports various menus such as motsunabe, skewers, and a la carte dishes.

Teppanyaki Kobe

Admired the appearance of chefs and entered the world of cooking.

Osaka Fukushima Yakiniku Toppuku

Mr. Amano communicates with guests and provides a pleasant time.

Kikou Karahashi