Kyoto and Osaka Area Chef search result : Page 4

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store 酒ト和食ほっこり京都木屋町本店 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

富山　梓Azusa Tomiyama

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.

富山　梓Azusa Tomiyama

Taishu Yakiniku Birichan Namba Shinsaibashi Branch 大衆焼肉びりちゃん　難波心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

山本　悠貴Yuuki Yamamoto

Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious."

He was born in 1991 in Shiga. Attracted by the opportunity to hear "Thank you" and "It was delicious" directly from guests and to see their smiling faces, he entered the culinary world. He obtained a chef's license while working. His career started at an izakaya (Japanese-style pub). Then, after gaining experience at a tuna yakiniku restaurant, he joined his current company. Recognized for his abilities, he has managed the Birichan Namba Shinsaibashi Branch since its opening in April 2024.

山本　悠貴Yuuki Yamamoto

Hakuundai Grand Front Osaka Branch 白雲台　グランフロント大阪店 Osaka Station/Umeda Station, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

金城　忠範Tadanori Kaneshiro

The Chef's Recommendations

Always keep working hard for the best. That will lead Mr. Kaneshiro to tomorrow.

He was born in Osaka. His love of cooking led him to pursue a career as a chef. He started working at Hakuundai as a part-time student worker. Later, he became a full-time employee but expanded his activities to other fields to gain various experiences. In April 2013, he started working at Tsuruhashi Yakiniku Hakuundai as a start-up staff member. Currently, he is the manager of Hakuundai Grand Front Osaka Branch, where he manages the restaurant and works as a chef.

金城　忠範Tadanori Kaneshiro

Karen Osaka Shinsaibashi Branch 華蓮　大阪心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

池田　康行Yasuyuki Ikeda

Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.

He was born in 1972 in Kagoshima. Growing up in a nature-rich environment, he became interested in the work of a chef who can appeal to the charm of the ingredients that Kagoshima is proud of. After graduating high school, he joined Kinrei Corporation (now KR Food Service). After working at Hananobori and Kagonoya, he moved to Karen Osaka Shinsaibashi Branch in June 2024. In his pursuit of cuisine that brings out the best of the ingredients, he works hard every day.

池田　康行Yasuyuki Ikeda

Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri 心斎橋寿司居酒屋おやじ最後の握り Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

梶原　淳司Junji Kajiwara

Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.

He was born in 1978 in Oita. Since elementary school, he naturally decided to pursue a career in cooking. He entered a high school that offered courses related to cooking. After graduation, he trained for two years at a local restaurant in his hometown of Oita. Following that, he moved to Osaka and dedicated three years to honing his culinary skills. Through connections in the culinary world, he met the current owner. Today, he continues his culinary journey as a chef at Oyaji Saigo no Nigiri.

梶原　淳司Junji Kajiwara

Kyoto Cuisine Takeshima Ichigo 京料理竹島 ICHIGO Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

小財　拓也Takuya Kozai

Every time Mr. Kozai explores the depths of Japanese cuisine, he gains new knowledge and expresses it through his cooking.

Since he was little, he enjoyed creating things with his hands. Following that line of interest, he encountered cooking and naturally progressed into the world of Japanese cuisine. Through dedicated training, he continually refines his skills while immersing himself in seasonal ingredients and Japanese culture. At Takeshima ICHIGO, he is dedicated to offering each dish with the knowledge and techniques he has cultivated.

小財　拓也Takuya Kozai

Japanese Cuisine Shingetsu 日本料理　新月 South Otsu, Shiga Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

和田　知子Tomoko Wada

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.

和田　知子Tomoko Wada

Feliz-malto Feliz-團斗 Malto Shijo Karasuma/Karasuma Oike, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

田島　啓史Hiroshi Tajima

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.

田島　啓史Hiroshi Tajima

Unagidokoro Umami うなぎ処　美味美 Tenmabashi, Osaka Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake

森本　優子Yuko Morimoto

Adding color to special days of tourism and small everyday luxuries.

Ms. Morimoto was born in Osaka. Experienced sushi restaurant in Tezukayama, Abeno, in Osaka City for 5 years. As a hall staff member at the restaurant, which also serves kaiseki cuisine, she has watched over people's precious dining moments. She now works as the manager at Unagidokoro Umami. In a space where guests can enjoy a meal with history and culture, she provides color to special occasions for tourists and small luxuries for local people in their daily lives.

森本　優子Yuko Morimoto

Brasserie Potiron Brasserie Potiron Sannomiya, Hyogo French,Italian/French / General / French / Wine

萱澤　昌浩Masahiro Kayazawa

Offering Western culinary techniques in a more casual setting.

Mr. Kayazawa was born in 1984 in Nara. After building a career as a chef in Tokyo and Osaka, he opened Brasserie Potiron. Mr. Kayazawa has studied Western cuisine, including French and Italian. As a place that allows diners to casually enjoy dishes that make the most of the skills he has cultivated, he continues to operate Brasserie Potiron.

萱澤　昌浩Masahiro Kayazawa

Kyoto Kushidokoro Azumaya 京都串処東屋本店 Kiyamachi/Pontocho, Kyoto Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiage (deep-fried skewers) / Kushiyaki (grilled skewers)

清水　義晴Yoshiharu Shimizu

Serves high-quality yakitori and kushiage along with sake from all of Kyoto's breweries.

Mr. Shimizu was born in 1976 in Osaka. He entered the industry by starting a small bar because he was fascinated by the food and beverage business, where he could bring smiles to guests' faces by serving delicious food. Opened Azumaya in Daikoku-cho, Nakagyo-ku, Kyoto, and gained popularity. With the area's development, the restaurant moved to its current location. In addition to high-quality yakitori and kushiage skewers, the restaurant is favored widely for its extensive lineup of drinks, including sake from all the breweries in Kyoto City.

清水　義晴Yoshiharu Shimizu

Umai Donabegohan to Tempura Naniwano Daidokoro FUJITA 旨い土鍋ご飯と天麩羅　浪速の台所ふじた Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

藤田　充紀Mitsunori Fujita

Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.

He was born in 1982 in Osaka. Decided to run his own izakaya, which was his dream, and started working at an izakaya to make it a reality. When he was about 30 years old, he opened his long-desired restaurant. His career as a chef began with a wrong phone call, leading to various experiences in the food and beverage industry and his passion for building his own successful izakaya. His culinary talent and personality continue to bring joy and satisfaction to his guests.

藤田　充紀Mitsunori Fujita

Sosaku Kushikatsu Bouyatetsu 創作串カツ　坊也哲 Minamisemba, Osaka Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine

越智　哲也Tetsuya Ochi

Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.

He was born in 1991 in Hyogo. Since the age of 18, when he entered the world of Kushikatsu, he has worked exclusively with Kushikatsu. After training at Kushikatsu specialty restaurants in Kita Shinchi, Noda, and other northern areas of Osaka, he is now the owner and chef of Bouyatetsu.

越智　哲也Tetsuya Ochi

Hormone Yakiniku Shichifuku Namba branch ホルモン焼肉　七福　難波店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

キムChef Kim

The master chef keeps creating the tastes of Korea where he grew up.

He was born in Korea and came to Japan on business. Though he was working in a different field, he got an opportunity and entered the cooking field, since then he has accumulated a career as a chef. With his natural good sense, and also advice from his friends and acquaintances who were from Korea, he started showing his talent, and became the master chef at [Hormone Yakiniku Shichifuku Sinsaibashi branch] when it opened. Their popular menus are [Kal-guksu (Korean noodles)] and [Yukhoejang (spicy Korean soup)].

キムChef Kim

Shinsaibashi Steak 心斎橋ステーキ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

秦　幸治Koji Hata

With a passion for cooking, Mr. Hata decided to pursue a career in the culinary field and opened his restaurant after waiting with full preparation.

He was born in 1966 in Fukuoka. Having loved cooking since school, he started working for a telecommunications company, but his passion for cooking was so strong that he jumped into a Japanese restaurant in Fukuoka Prefecture, where he trained for seven years. He then trained for four years at a Japanese restaurant in Tokyo, where he served as sous chef. After working as a sous chef at a teppanyaki restaurant in Tokyo and as a manager at a teppanyaki restaurant in Osaka, he opened his own teppanyaki restaurant, Oh! My Steak in Osaka. In 2024, he opened the second restaurant, Shinsaibashi Steak.

秦　幸治Koji Hata

Gion Okumura 祇園おくむら Gion, Kyoto French,Italian/French / Kyoto Cuisine / French / Wine

上辻　弘文Hirofumi Kamitsuji

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.

上辻　弘文Hirofumi Kamitsuji

Sushi Hasegawa Shinsaibashi Main Branch 寿司　はせ川　心斎橋　本店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

加藤　妙Takumi Kato

Procuring rare and valuable ingredients from all over Japan daily.

Mr. Kato was born in 1975 in Shiga. He had a passion for food and decided to pursue a career in cooking. After training for 3 years at a sushi restaurant in Kyoto, he honed his skills at various sushi and traditional Japanese restaurants in Shiga, including seafood restaurants, ryokans, and hotels. Currently, He is the manager at Sushi Hasegawa in Shinsaibashi. He prioritizes using natural ingredients that are good for the body and always strives to make dishes that are not only flavorful but also easy for customers to enjoy, considering their size and taste preferences.

加藤　妙Takumi Kato

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

Sichuan Dentou Hinabe Shokukan Shinsaibashi Branch 四川伝統火鍋　蜀漢　心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Szechuan,Chinese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Szechuan

陳　明賢Mingxian Chen

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.

陳　明賢Mingxian Chen

Kokuryu Ebisubashi Branch 黒龍　戎橋店 Namba, Osaka Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Sake

町田　茂Shigeru Machida

Attracted by the thoughts and skills of artisan chefs, Mr. Machida began walking the path of Japanese cuisine.

He is a native of Osaka. Interested in eating and making things more than others, he became especially fascinated by the delicate presentation of food and the knife skills of artisan chefs, leading him to pursue a career in Japanese cuisine. In 2007, he started his life as a chef at a kappo restaurant in Kitashinchi. Since then, he has worked in 20 restaurants, including not only Japanese but also Italian, Chinese, and others. He has also been involved in the launch of many restaurants. Currently, he works as a chef at the Kokuryu Ebisubashi Branch.

町田　茂Shigeru Machida

Restaurant ranking

Browsing history

Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store

Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.

Taishu Yakiniku Birichan Namba Shinsaibashi Branch

Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious."

Hakuundai Grand Front Osaka Branch

Always keep working hard for the best. That will lead Mr. Kaneshiro to tomorrow.

Karen Osaka Shinsaibashi Branch

Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.

Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri

Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.

Kyoto Cuisine Takeshima Ichigo

Every time Mr. Kozai explores the depths of Japanese cuisine, he gains new knowledge and expresses it through his cooking.

Japanese Cuisine Shingetsu

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Feliz-malto

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Unagidokoro Umami

Adding color to special days of tourism and small everyday luxuries.

Brasserie Potiron

Offering Western culinary techniques in a more casual setting.

Kyoto Kushidokoro Azumaya

Serves high-quality yakitori and kushiage along with sake from all of Kyoto's breweries.

Umai Donabegohan to Tempura Naniwano Daidokoro FUJITA

Mr. Fujita opened his dream izakaya, inspiring people with his culinary talent and humanity.

Sosaku Kushikatsu Bouyatetsu

Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.

Hormone Yakiniku Shichifuku Namba branch

The master chef keeps creating the tastes of Korea where he grew up.

Shinsaibashi Steak

With a passion for cooking, Mr. Hata decided to pursue a career in the culinary field and opened his restaurant after waiting with full preparation.

Gion Okumura

Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.

Sushi Hasegawa Shinsaibashi Main Branch

Procuring rare and valuable ingredients from all over Japan daily.

DIP GARDEN TERRACE KITTE Osaka Branch

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

Sichuan Dentou Hinabe Shokukan Shinsaibashi Branch

Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.

Kokuryu Ebisubashi Branch

Attracted by the thoughts and skills of artisan chefs, Mr. Machida began walking the path of Japanese cuisine.