61 - 80 of 127 chefs
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Maker
Maker
- Saiin, Kyoto
- Dining Bar,Dining bar / General / Herb & Spice / Western Sosaku (creative cuisine)
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吉岡 慶Kei Yoshioka
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Mr. Yoshioka's restaurant is where the passion for making things grows, and sensibility takes shape.
Yoshioka was born in 1981 in Kyoto. Since his parents ran a restaurant business, he grew up with close access to cooking. Having had a strong interest in making things from childhood, he wanted to work at a job where he could create something on his own. After graduating from college, he gained experience in restaurants, and his desire to have a restaurant that offers cuisine that reflects his sensibilities became stronger. In 2017, he opened Maker, a restaurant that embodies his distinctive style.
吉岡 慶Kei Yoshioka
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Restaurant DA CIRO
Restaurant DA CIRO
- Gion, Kyoto
- Italian,Italian/French / Italian / European / Western Sosaku (creative cuisine)
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上坂 祐一郎Yuichiro Uesaka
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Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.
He was born in 1984 in Kyoto. He began his career in the hotel's French restaurant. Fascinated by Italian cuisine and its exceptional beauty of ingredients, he moved to Italy after switching to Italian cooking. In three cities in Puglia, Piemonte, and Tuscany, he studied the local cuisine of each region. After returning to Japan, he joined Ristorante t.v.b in Gion as a sous chef. Three years later, he became a chef, and in 2023, he opened his own restaurant as the owner and chef of Restaurant DA CIRO.
上坂 祐一郎Yuichiro Uesaka
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Mr. Maurice's Italian & Rooftop Bar
Mr. Maurice's Italian & Rooftop Bar
- Shijo Karasuma/Karasuma Oike, Kyoto
- Italian,Italian/French / Italian / Pizza / Wine
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Marc Vetri Marc Vetri
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Mr. Vetri produces dishes and a space to enjoy authentic Italian food casually.
He is the owner and partner chef of Mr. Maurice's Italian & Rooftop Bar. Born and raised in Philadelphia, USA, in a family operating an Italian restaurant, he learned the techniques and tastes of authentic Italian cuisine from his grandfather and father, who were chefs. With further training, he became a star chef, turning his Philadelphia restaurant into one of the most popular places in the United States. Valuing the "family" connection from the previous generation to the next, he develops restaurants named after his grandfather, "Maurice," worldwide.
Marc Vetri Marc Vetri
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Wagyu Restaurant Bungo Gion
和牛料亭 bungo 祇園
- Gion, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)
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松村 匠章Masaaki Matsumura
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Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.
He was born in 1983 in Hyogo. The manager of the Wagyu Restaurant Bungo Gion. While honing his wide-ranging skills in Japanese cuisine as a chef, he has also produced restaurants for many years, establishing about 60 restaurants in Japan and abroad. He has been involved in various businesses, including yakiniku, shabu-shabu, and izakaya (Japanese-style pubs). During his activities, he came across "Oita Wagyu" and was fascinated by its lean flavor and delicious taste. In 2023, he established his current restaurant to share this beef's charm in the ancient city. In a refined traditional setting in Kyoto, he presents the ultimate deliciousness of Wagyu beef.
松村 匠章Masaaki Matsumura
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Gion Shizuka
祇園 静水香
- Gion, Kyoto
- Kyoto Cuisine,Japanese / Kyoto Cuisine / General / Sake
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澤田 和巳Tatsumi Sawada
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An experienced chef who has fascinated international diners spins a new tale in Kyoto.
Mr. Sawada started his career as a chef at Gion Maruyama, a long-established restaurant with two Michelin stars. Having gained experience in prestigious restaurants, he was the head chef of a restaurant in Tokyo, where he achieved three consecutive Michelin stars. He also worked as a head chef at luxury hotels abroad, attracting guests worldwide. In July 2024, he returned to Kyoto and assumed the head chef position at Gion Shizuka. The sincerity and warmth in his cooking always attract visitors.
澤田 和巳Tatsumi Sawada
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Kyo-ryori Tategami
京料理 立神
- Kyotogosho/Nishijin, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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淀川 真Shin Yodokawa
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Mr. Yodokawa wants to entertain guests with food he has carefully prepared.
Interested in the culinary world from an early age, he began working part-time as a student and decided to pursue a career in the food industry in earnest. Mr. Yodogawa says his Kyoto background may be why he naturally entered the world of Japanese cuisine. Tategami is popular for its new style of Kyoto cuisine, which is based on traditional Kyoto cuisine that is made with local and domestic ingredients and produced with the added sensibility of the young Mr. Yodokawa. His passion for “simply making customers happy with the cuisine” is reflected in every dish.
淀川 真Shin Yodokawa
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AWOMB Nishikiyamachi
AWOMB西木屋町
- Shijokawaramachi/Teramachi, Kyoto
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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宇治田 博Hiroshi Ujita
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Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.
He was born in 1973 in Kyoto. His family owns the restaurant Hisagosushi, which has its main branch in Kawaramachi, Kyoto. When he entered the world of chefs earnestly, he wanted to "pass on the taste of shari rice that he had learned differently from his family." So, he pursued a culinary career different from his family's restaurant. After graduating from Tsuji Culinary Institute, he trained at kappo and Kyoto kaiseki restaurants. Currently, he works as a chef at AWOMB Nishikiyamachi and Karasuma main branches.
宇治田 博Hiroshi Ujita
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Yasai Sommelier no Omise Togiya Kiyamachi-Oike Branch
野菜ソムリエのお店 十祇家 木屋町御池店
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Motsu Nabe (offal hot pot) / General
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松崎 隆明Takaaki Matsuzaki
The Chef's Recommendations -
Mr. Matsuzaki trained and studied various types of cuisine, beginning with patisseries.
He was born in 1974 in Ehime. His mother ran a coffee shop, and he tasted and helped her cook from a young age. As long as he can remember, he has wanted to make something and has become interested in pastry making, which he had never experienced before. He decided to become a pastry chef who could make everyone's hearts happy with his elegant creations, so he enrolled in a confectionery school in Kyoto. After that, he worked at a ryokan (Japanese-style inn) for 1 year, a confectionery store for 5 years, a Sushi restaurant for 4 years, a Korean restaurant for 7 years, and a restaurant specializing in Motsu Nabe (offal hot pot) for 1 year.
松崎 隆明Takaaki Matsuzaki
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Gion Shirakawa Ramen
祇園白川ラーメン
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Miso Ramen (miso sauce ramen),Ramen (noodles) / Donburi (rice bowl) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen)
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石浦 達也Tatsuya Ishiura
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The goal is to make the ramen restaurant loved by many people in the region and beyond.
Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.
石浦 達也Tatsuya Ishiura
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Fugu Ryori Tomoe
ふぐ料理 ともえ
- Kyotogosho/Nishijin, Kyoto
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish)
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亀井 一洋Kazuhiro Kamei
The Chef's Recommendations -
His insight on Fugu (globefish) and continuous efforts to improve his dishes has brought the restaurant to win the stars.
He was born in 1950 in Hyogo. He says with a grin that he went to a university to be an engineer, however [being deceived by his parents with fair words], he started to work at the kitchen of [Fugu Ryori Tomoe] run by his father, then became the 2nd generation at the age of 29. Now the restaurant has the stars, and he is the chairman of Kyoto Fugu Association and executive director of Japan Globefish Association (as of 2015).
亀井 一洋Kazuhiro Kamei
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Hyotei Main Branch
瓢亭 本店
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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高橋 義弘Yoshihiro Takahashi
The Chef's Recommendations -
As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.
He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.
高橋 義弘Yoshihiro Takahashi
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Piopiko
Piopiko
- Shijo Karasuma/Karasuma Oike, Kyoto
- Mexican/Central American,Global/International / Mexican/Central American / Asian Creative Cuisine / Cocktail
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上北 哲也Tetsuya Uekita
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Fascinated by Mexico's unique flavor, Mr. Uekita deepened his cuisine exploration.
He was born in 1983 in Osaka. Being fascinated by the delicious vegetables his grandmother grew when he was a child was the starting point for his career as a chef. Upon graduating from university, he moved to the United States. While receiving agricultural training, he worked with Mexicans and was introduced to Mexican food. After returning to Japan, he started his career as a chef at a Japanese restaurant in Osaka, gaining experience in various genres such as cafes and Italian. In 2020, he was appointed chef of Piopiko in Ace Hotel Kyoto, as his solid skills and multinational experience were in high demand.
上北 哲也Tetsuya Uekita
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Nouvelle Epoque
Nouvelle Epoque
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- French,Italian/French
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山下 亮一Ryoichi Yamashita
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Mr. Yamashita is a chef who works hard in a new place, pursuing new delicacies.
He was born in 1973 in Shizuoka. His father was a chef in his hometown of Izu. Because he hoped to get a job early in his career, he naturally chose the path of a chef. Started his career as a chef in earnest in Tokyo, where many famous restaurants are crowded. He worked the Western food department of Hotel Okura Tokyo (currently The Okura Tokyo), and then moved to French. In 2022, he became the head chef with the opening of Nouvelle Epoque.
山下 亮一Ryoichi Yamashita
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Benoit Kyoto
ブノワ 京都
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Bistro,Italian/French / French / Others / Wine
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秋田 秀樹Hideki Akita
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Mr. Akita creates new dishes based on French culinary techniques and the spirit of his master.
He was born in 1976 in Osaka. Inspired by the allure of French cuisine on a TV show, he aspired to become a chef and enrolled in Osaka Abeno Tsuji Culinary Institute. Deeply impressed by Mr. Bernard Loiseau at Kobe Kitano Hotel, he honed his skills at Le Meurice in Paris and Le Petit Nice Passedat in Marseille. Then, he was deeply influenced by Mr. Alain Ducasse when he was involved in the opening of MUNI Kyoto Alain Ducasse in 2020. In July 2023, he assumed the executive chef at Benoit Kyoto.
秋田 秀樹Hideki Akita
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Doikatsuman
土井活鰻
- Fushimi/Daigo, Kyoto
- Japanese,Japanese / General / Unagi (eel)
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土井 貴史Takashi Doi
The Chef's Recommendations -
Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.
Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager.
土井 貴史Takashi Doi
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KYOTO STAR BAR
KYOTO STAR BAR
- Kiyamachi/Pontocho, Kyoto
- Bar/Cocktails,Bars (pubs) / Cocktail
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松田 高雅Takamasa Matsuda
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Realized that "eating delicious food" is crucial.
Mr. Matsuda was born in 1980 in Kyoto. After 10 years as a company employee, he was forced to retire due to illness, and he had time to think slowly about his future life. At that time, he realized that "Eating delicious food" was his highest priority, and he aspired to a cooking job with customer service. After working at a Western cuisine restaurant, a Japanese restaurant, and a ramen restaurant, he entered STAR BAR GINZA and started training. In March 2022, he was appointed manager of the Kyoto branch, KYOTO STAR BAR.
松田 高雅Takamasa Matsuda
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Kyoto Fusion Restaurant Les Confluents
京フュージョン レ コンフリュアン
- Shijo Karasuma/Karasuma Oike, Kyoto
- Innovative/Fusion,Sosaku (creative) / General / French / Western Sosaku (creative cuisine)
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田村 和儀Tamura Kazuyoshi
The Chef's Recommendations -
Mr. Tamura has been devoted to cooking and has accumulated diligent and steady training.
He was born in 1993 in Osaka. Because of his love for "eating," he aspired to become a chef. After graduating high school, he entered Ecole Tsuji Osaka and studied at the Master College of French and Italian Cuisine. After graduation, he worked for about 2 years at Restaurant Lille and about 7 years at Restaurant Difference, where he honed his skills as a chef. In 2021, he was selected as a chef at Les Confluences, where he continues demonstrating his skills.
田村 和儀Tamura Kazuyoshi
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Matsunaga Wagyu Yakiniku Gion Kujyo
まつなが和牛焼肉 祇園 久成
- Gion, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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MOINOL RABBIMoinol Rabbi
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The skills of a chef were honed through experience with Japan's diverse food culture.
Mr. Rabbi was born in Bangladesh. He came to Japan in 2010 to pursue his dream of becoming a chef. His desire to learn about sushi culture inspired him to choose Japan as the stage for his career. Since then, he has worked as a chef in various restaurants across Japan, including in Izakaya, Italian, French, American Steakhouse, Hamburger Shop, and Spanish. His experience covers multiple types of businesses, from reasonably priced restaurants to high-end restaurants. He is currently working as a chef at Gion Kujyo.
MOINOL RABBIMoinol Rabbi
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Nanzenji Sando Kikusui
南禅寺参道 菊水
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kyoto Cuisine,Japanese / Tofu Dishes / Sake / Italian
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西野 悌司Yasushi Nishino
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With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.
He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.
西野 悌司Yasushi Nishino
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Kobe Beef Teppan Steak Sayaka
神戸牛鉄板ステーキ沙耶香
- Shijokawaramachi/Teramachi, Kyoto
- Steak,Yakiniku/Steak / Steak
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