Kyoto and Osaka Area Chef search result : Page 8

Sushi Nagayoshi 鮨　永吉 Fukushima/Noda, Osaka Sushi,Japanese / General / Sushi

永吉　昭夫Akio Nagayoshi

Mr. Nagayoshi polished his skills at a long-standing restaurant headquartered in Tsukiji and adheres to Edo-mae techniques and essence.

Mr. Nagayoshi was born in 1967 and is a native of Osaka. Longing to be a sushi artisan since he was a boy, he trained at a long-standing restaurant with its main ranch in Tokyo Tsukiji outdoor market after graduating high school. He started by learning at a Umeda restaurant, and his 26 years of experience expanded all over Japan, from Tokyo to Nagoya, Osaka and Kyoto. After serving as store head in Osaka and Kyoto, he struck out on his own at age 45 and opened Sushi Nagayoshi. His carefully done work that values Edo-mae techniques and his informal style has gathered a lot of support for him.

永吉　昭夫Akio Nagayoshi

Kobe Koushiya 神戸仔牛屋 Okamoto/Motoyama, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

イリタIrita

Mr. Irita puts his heart and soul into every slice with the skill he has honed by dedicating himself to Yakiniku.

He was born in 1975 in Osaka. When he was around 24, he started his culinary training after working at a yakiniku restaurant. Since then, he has honed his skills in yakiniku exclusively for more than 20 years. As the manager of Kobe Koushiya, which serves only quality meat, including Kobe beef, he cuts each slice by hand with great care and thought. Respecting the delicacy of the meat, which changes in taste depending on the thickness and the way it is cut, he uses a special cutting method to serve the meat. He is committed to serving delicious meat in its best condition.

イリタIrita

Korean Restaurant Yuchun 焼肉冷麺ユッチャン Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

安川　秀一Shuichi Yasukawa

Mr. Yasukawa has been trained in Yakiniku his entire career. He is a professional meat cutter.

He was born in 1985 in Shimane. He has loved Yakiniku since he was a child. When deciding on a career path after graduating from high school, he chose to enter the restaurant industry because he wanted to entertain guests with the "finest Yakiniku." Gained experience at restaurants such as Korean Restaurant Renge and Ginmiya, learning how to recognize delicious meat, cut it, and serve it. In December 2020, he joined the restaurant as a chef at the same time as Yuchun opened in Kitashinchi.

安川　秀一Shuichi Yasukawa

Gion Kitagawa Hanbee 祇園　北川半兵衞 Gion, Kyoto Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Others / Japanese Tea

山形　陽Yo Yamagata

Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.

After working as a service person at a sushi restaurant in Tokyo and a bar in Ginza, he moved his career to Kyoto. Then, he worked in a bar in Kyoto and managed an entertainment facility. He has been working at Gion Kitagawa Hanbee since its opening in 2018. As a manager, he supports guests' fascinating food culture experience.

山形　陽Yo Yamagata

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch 雌牛専門店　板前焼肉一牛　心斎橋本店 Minamisemba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形　陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形　陸Riku Ogata

Kobe Beef Yakiniku Okatora 神戸ビーフ焼肉　お加虎 Sannomiya, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

坂本　敏章Toshinori Sakamoto

Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.

He was born in 1997 in Hyogo. Having loved cooking since childhood, he entered the restaurant industry after graduating. He honed his skills as a chef at GRAND SHARK, a dining bar in Kobe. In May 2023, when Kobe Beef Yakiniku Okatora opened, he joined the company. Under manager Mr. Takayuki Kato and owner Mr. Koji Okamoto, he serves carefully selected beef each day. Having more passion and care for meat than any other person, he prides himself on delighting the eyes and palates of visitors with his flavors and presentation.

坂本　敏章Toshinori Sakamoto

Kushi-no-Bo Sky Bld. branch 串の坊　スカイビル店 Osaka Station/Umeda Station, Osaka Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers)

西村　良平Ryohei Nishimura

He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.

He was born in 1973 in Hyogo prefecture. When he worked part-time at [Kushi-no-Bo] in Kitashinchi, he found the joy of cooking, and became a full-time employee to be a [real professional chef of deep-fried skewers]. He has been working for more than 20 years exclusively for cooking [deep-fried skewers] using seasonal ingredients, currently as a chef and the manager. He carefully prepares skewers one by one focusing on making a good balance between the ingredient and batter, while keeping the oil fresh for frying skewers. He keeps offering just-cooked hot skewers fried with exquisite timing to bring out the original savory taste of the ingredients with a crispy texture.

西村　良平Ryohei Nishimura

Ipponyari 一本槍 Fushimi/Daigo, Kyoto Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

山中　宏明Hiroaki Yamanaka

Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.

He was born in 1969 in Kyoto. His family initially ran a sushi restaurant but changed it to a fugu restaurant. His love of cooking and the fact that he had a vague longing to become a chef after watching his father's back led him to pursue a career in the culinary arts. He trained at kappo restaurants in Jiyugaoka, Tokyo, and Tochigi. As the restaurants served fugu depending on the season, he honed his skills in handling the fish. Currently, he is the 2nd generation chef at Ipponyari.

山中　宏明Hiroaki Yamanaka

Chuka-shibosai Hasunohana 中華私房菜ハスノハナ Minoo/Nose, Osaka Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Wine

木村　重成Shigenari Kimura

Mr. Kimura is a head chef who produces new dishes through diverse experience and hard work.

He was born in 1977 in Osaka. Since childhood, he has helped in the kitchen of his parents' Japanese delicatessen restaurant. After graduating high school, he joined a Sichuan Chinese restaurant in Yokohama. He began his training as a chef and worked tirelessly, even during his sleeping time. At 22, he moved to Kansai and studied Cantonese cuisine at hotels and famous restaurants. He has worked as a head chef in various places. Currently, he is the executive chef of the cooking department of Re-Life Co., Ltd., and since 2023, he has also been the grand chef of Chuka-shibosai Hasunohana.

木村　重成Shigenari Kimura

Katsuemon 勝衞門 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Udon (noodles),Japanese / Tempura (battered, fried seafood and vegetables) / Kansai-style Udon (noodles) / Soba (noodles)

安田　達志Tatsushi Yasuda

A restaurant manager offers an elaborate bowl of noodles that is quick and easy to enjoy.

Mr. Yasuda was born in 1977 in Tottori. He originally worked at an affiliated okonomiyaki (Japanese savory pancake) restaurant. After receiving an offer from the owner of the same restaurant, he transferred to Katsuemon, which opened in 2023. He now serves as the restaurant manager, managing various tasks, including cooking and customer service. With his experience working at udon (thick noodles) and okonomiyaki restaurants, he strives to provide satisfying bowls for the busy lunch crowd to those looking for a drink after hours.

安田　達志Tatsushi Yasuda

Tofu-ya とうふや Ise, Mie Japanese,Japanese / General / Tofu Dishes

千原　昌也Masaya Chihara

His signature crafted tofu cuisine comes backed by years of Japanese culinary training.

He was born in 1969 and grew up in Mie Prefecture. During his childhood, he would catch fish on his own to cook with, which was the beginning of his culinary dreams of becoming a chef. After he graduated from high school, he went on to spend three years in Nagoya to gain experience at the restaurant Nadaman in the Tokyu Hotel. From there, he went back to his hometown in Ise to work with traditional Japanese cuisine at a restaurant named Katsuragawa. After three additional years of training, he went on to spend 10 years working at Sushi Kyu on the historic Okage Yokocho side street. At age 35, he joined Tofu-ya and eventually worked his way up to become a head chef. You can find him there today preparing a wide variety of tofu and other soy-based dishes.

千原　昌也Masaya Chihara

Takeya Gyuuniku-ten 竹屋牛肉店 Tsu, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak

竹谷　直記Naoki Takeya

Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.

He was born in 1976 in Mie. From a young age, he was familiar with the restaurant industry, including helping out at his older brother's yakiniku restaurant. In 2007, he opened Takeya Gyuuniku-ten. Hoping to "convey the true taste of Matsusaka beef," he decided, after repeated trial and error, to set its own standards for purchasing the beef. He believes that the appeal of yakiniku is that it is "fun" and considers not only the cooking area but also the conversation and atmosphere at the table to be important. As such, the restaurant delivers the deliciousness that supports this enjoyment to the visiting people.

竹谷　直記Naoki Takeya

ISAGO (Hotel ISAGO Kobe) いさご（ほてるISAGO神戸） Shin-Kobe/Kitano, Hyogo Kaiseki (course menu),Japanese / General / Shabu-shabu (boiled meat slices) / Kaiseki (traditional multi-course meal)

川向　和美Kazumi Kawamukai

Mr. Kawamukai provides visitors with seasonal flavors and pleasant moments.

He was born on June 22, 1959, in Kada, Wakayama Prefecture. To master the art of Japanese cuisine, he trained at some of Japan's finest ryotei (Japanese-style restaurants) and ryokan (Japanese-style inns). After studying the essence of Japanese cuisine and honing his skills at "Villa Jyusouya" in Shigisan, Nara, "Kyoto Cuisine Hamatoku" in Kyoto, "Kappo Nakano" in Osaka, "Ogawaya" in Gero Onsen, and "Tenryukaku" at Ryozenji in Nara, he joined ISAGO. With a wealth of experience and solid skills, he expresses the tradition and delicacy of Japanese cuisine in each dish. He continues to face Japanese cuisine with deep knowledge and passion.

川向　和美Kazumi Kawamukai

Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari 熟成ホルモン・山形牛　炭火焼肉　牛語 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

津村　輝彦 Teruhiko Tsumura

Mr. Tsumura continues to follow the path he believes in.

He was born in 1986 in Osaka. He has been engaged in the restaurant business from a part-time job and has worked diligently in the industry. Throughout his career, he had many opportunities to work at restaurants that mainly served meat. Since he had been a customer of Ushigatari, he had the chance to work there. Utilizing the customer service skills and knowledge of ingredients that he has developed over the years, he is now running the restaurant as the manager.

津村　輝彦 Teruhiko Tsumura

Shabuzen Umeda Branch しゃぶ禅　梅田店 Kita-Shinchi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

袖岡　雅彦Masahiko Sodeoka

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".

袖岡　雅彦Masahiko Sodeoka

Kitashinchi Sushi Senkoudo 北新地　鮨　千功堂 Kita-Shinchi, Osaka Sushi,Japanese / General / Sushi / Sake

竹地　輝昌Terumasa Takechi

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

Teppan Dining SEEKS 鉄板Dining SEEKS Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Western Teppanyaki (iron griddle grilling)

坂野　稔Minoru Sakano

The Chef's Recommendations

Inspired by his father's cooking, Mr. Sakano has been devoted to his cooking career.

He was born in 1981 in Toyama. Influenced by the dishes his father cooked for him as a child, he naturally learned to cook because he began to cook for himself. Since working part-time in restaurants as a student, he has been pursuing a career in the food and beverage industry. Experienced working in a hotel kitchen and as a head chef at a kappo restaurant. Attracted by teppanyaki, which can be cheated, he opened his current restaurant.

坂野　稔Minoru Sakano

Creative Japanese Confectionery Studio BASHOAN 創作和菓子工房　芭蕉庵 Osaka Station/Umeda Station, Osaka Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea

齋藤　有未Yumi Saito

She jumped into the field of Japanese confectionery along with her passion toward sweets and people.

She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.

齋藤　有未Yumi Saito

Recette Recette Shin-Kobe/Kitano, Hyogo French,Italian/French / French / Wine

依田　英敏Hidetoshi Yoda

The Chef's Recommendations

Even the unique career, that he was a chef at an old-established eel restaurant, has become his strength.

He was born in 1960 in Osaka. He has a unique carrier as a French chef, as after graduating from a university, he first worked at an old-established eel restaurant with a 90-year history run by his parents, then entered the field of French cuisine. He had training under a French chef at [Le Pond Chel], and succeeded traditional French techniques where the ingredients are carefully and slowly cooked. After that training, he opened [Restaurant re.ci.pi] in 1992, then [Recette] in 2000.

依田　英敏Hidetoshi Yoda

Chukashusai Eigetsu 中華酒菜　瑛月 Tenmabashi, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

道浦　涼介Ryosuke Michiura

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

He was born in 1989 in Osaka. He has worked as a cook in restaurants, mainly izakaya in the Osaka area. Having experienced a wide variety of menus, including Chinese, which is now his main genre, he has expanded his repertoire. Currently, he is the manager of Chukashusai Eigetsu. His goal is to make the restaurant loved by many users, not only Chinese lovers.

道浦　涼介Ryosuke Michiura

Restaurant ranking

Browsing history

Sushi Nagayoshi

Mr. Nagayoshi polished his skills at a long-standing restaurant headquartered in Tsukiji and adheres to Edo-mae techniques and essence.

Kobe Koushiya

Mr. Irita puts his heart and soul into every slice with the skill he has honed by dedicating himself to Yakiniku.

Korean Restaurant Yuchun

Mr. Yasukawa has been trained in Yakiniku his entire career. He is a professional meat cutter.

Gion Kitagawa Hanbee

Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

Kobe Beef Yakiniku Okatora

Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.

Kushi-no-Bo Sky Bld. branch

He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.

Ipponyari

Mr. Yamanaka is the 2nd generation of the family to maintain the same taste and dedication inherited from his father.

Chuka-shibosai Hasunohana

Mr. Kimura is a head chef who produces new dishes through diverse experience and hard work.

Katsuemon

A restaurant manager offers an elaborate bowl of noodles that is quick and easy to enjoy.

Tofu-ya

His signature crafted tofu cuisine comes backed by years of Japanese culinary training.

Takeya Gyuuniku-ten

Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.

ISAGO (Hotel ISAGO Kobe)

Mr. Kawamukai provides visitors with seasonal flavors and pleasant moments.

Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari

Mr. Tsumura continues to follow the path he believes in.

Shabuzen Umeda Branch

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Kitashinchi Sushi Senkoudo

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

Teppan Dining SEEKS

Inspired by his father's cooking, Mr. Sakano has been devoted to his cooking career.

Creative Japanese Confectionery Studio BASHOAN

She jumped into the field of Japanese confectionery along with her passion toward sweets and people.

Recette

Even the unique career, that he was a chef at an old-established eel restaurant, has become his strength.

Chukashusai Eigetsu

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.