141 - 160 of 184 chefs
-
Sushi Etsu
鮨 悦
- Yotsubashi/Shinmachi/Horie, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Wine
-
![]()
梶谷 伸一Shinichi Kajitani
-
Mr. Kajitani's life as a chef began with the professional skills he saw up close.
He was born in 1975 in Osaka. Mr. Kajitani initially worked in the fresh fish department of a supermarket in Wakayama. One day, he visited a restaurant to eat out and saw a chef's skills up close, which was a turning point for him. Fascinated by the chefs' skills, he decided to become a chef himself and set a goal of having his own dream by age 30, which led him to begin training at a kappo (Japanese cuisine) restaurant specializing in fish cuisine. At 29, he opened his own restaurant, Kaji, specializing in fish cuisine. In 2024, 20 years after opening the restaurant, he opened "Sushi Etsu" with a new goal.
梶谷 伸一Shinichi Kajitani
-
-
Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki
泳ぎとらふぐ 活蟹料理 あじ平 曽根崎
- Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka
- Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)
-
![]()
奥野 幸治郎Kojiro Okuno
-
Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.
He was born in 1958 in Tokyo. Initially interested in Japanese food, he started as a chef at a restaurant in Tokyo with an introduction from an acquaintance. Since then, he has been working as a chef of Japanese cuisine. Also well versed in handling blowfish. In addition, he has experience abroad, including training at a Japanese restaurant in France. He has been the chef at Ajihei Sonezaki since its opening in December 2023, after the restaurant was renovated.
奥野 幸治郎Kojiro Okuno
-
-
Yakitori Bonzo Shinsaibashi Branch
焼鳥 ぼんぞ 心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese
-
![]()
市山 幹和Mikikazu Ichiyama
-
Mr. Ichiyama continues to hone and improve his skills with a focus on Japanese cuisine.
He was the manager of a Japanese restaurant in New York for many years and trained at the owner's restaurant for 3 years. Later, after working as a manager at a yakitori restaurant opened by that owner, he trained for four years at a popular yakitori restaurant in Osaka at the time and then opened his own restaurant. He works hard to create a restaurant where guests are impressed not only by the food but also by everything about the restaurant, making them want to come back again.
市山 幹和Mikikazu Ichiyama
-
-
Eau-De-Vie
オー・ド・ヴィー Eau-De-Vie
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Dining Bar,Dining bar / General / Cocktail / Whisky
-
![]()
西村 佳佑Keisuke Nishimura
-
Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.
He was born in 1991 in Osaka, the manager of Eau-De-Vie. The bar's name comes from the French word meaning "water of life (sake)." It started as a bar that provides healing to people's daily lives through a drink. It has now been renewed as a dining bar offering drinks and food. He aims to create a place where not only those who have supported the bar but also more guests can enjoy a moment of contentment.
西村 佳佑Keisuke Nishimura
-
-
Wine Bar NOAM
Wine Bar NOAM
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Wine Bar,Bars (pubs)
-
![]()
長屋 聡Satoshi Nagaya
-
Mr. Nagaya has great experience as a chef and sommelier.
He was born in 1982 in Nara. Obtained his sommelier certification in 2013. After gaining experience at bars in Kitashinchi, he opened Wine Bar NOAM. He is currently running the bar as owner-sommelier. "I try to produce a special space with wine, food, and everything I offer. I hope guests will have a wonderful time."
長屋 聡Satoshi Nagaya
-
-
Hitsumabushi Nagoya Bincho Grand Front Osaka Location
ひつまぶし備長 グランフロント大阪
- Osaka Station/Umeda Station, Osaka
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
-
![]()
松室 孝則Takanori Matsumuro
-
松室 孝則Takanori Matsumuro
-
-
Sushidokoro Yamamoto
鮨処 やま本
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / Sushi / General
-
![]()
横田 駿Suguru Yokota
-
Offering heartwarming hospitality with passion and skill, Mr. Yokota is a sushi chef aiming for the world.
He was born in 1995 in Osaka. Originally a rugby player, he met Sushidokoro Yamamoto's owner when he dreamed of living abroad. Fascinated by the words, "A sushi chef can work anywhere in the world," he became an apprentice in 2019. Steadily and diligently, he continues to hone his skills and never compromises, even in customer service. To see the glowing smiles of the guests in front of him, he sincerely cares for each one of them, providing courteous hospitality every day.
横田 駿Suguru Yokota
-
-
Toyonaka Sakurae
とよなか桜会
- Toyonaka, Osaka
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Cookshop
-
![]()
満田 健児Kenji Mitsuda
The Chef's Recommendations -
His cherishes originality and develops one-of-a-kind flavors that cannot be found anywhere else
He was born in 1969 and grew up in Shizuoka Prefecture. After graduating from Tsuji Culinary Institute he wanted to zero in on a culinary specialty, so he decided to start training at a washoku (traditional Japanese cuisine) restaurant. At this 2-star restaurant he was able to study washoku cuisine and learn about its unique presentation style. He then went on to develop his skill set even further at Rihga Royal Hotel before moving on to open "Toyonaka Sakurae".
満田 健児Kenji Mitsuda
-
-
La Lucciola
ラルッチョラ
- Fukushima/Noda, Osaka
- Italian,Italian/French / Italian / Wine
-
![]()
鈴木 浩治Koji Suzuki
The Chef's Recommendations -
A chef who never wants to stop delighting guests with delicious food.
He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.
鈴木 浩治Koji Suzuki
-
-
Tanta Felicita
タンタフェリチッタ
- Kadoma, Osaka
- Italian,Italian/French / Italian / Western Sosaku (creative cuisine) / General
-
![]()
喜多 正人 Masato Kita
The Chef's Recommendations -
Authentic Italian dishes with an emphasis on superior ingredients
Born in Kochi Prefecture in 1976. Being born surrounded by nature in Kochi, a treasure trove of great food, he was blessed to be raised in an environment of abundant ingredients. He moved to "Japan's kitchen," Osaka, to attend university with the goal of becoming a chef. After polishing his craft through self-study and working in various restaurants, he opened Tanta Felicita in October, 2015. The restaurant strives everyday to offer guests reliable technique and service backed by experience, where "The flavor of the food is guaranteed, and diners can enjoy authentic Italian in a casual setting."
喜多 正人 Masato Kita
-
-
Shunsai Yamasaki
旬菜 山崎
- Suita/Settsu, Osaka
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake
-
![]()
伊東 賢治Kenji Ito
-
Cooking at home ended up putting him on the path to a professional culinary career
Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.
伊東 賢治Kenji Ito
-
-
Ristorante QUINTOCANTO
Ristorante QUINTOCANTO
- Nakanoshima, Osaka
- Italian,Italian/French / Italian / Pasta
-
![]()
弓削 啓太YUGE KEITA
The Chef's Recommendations -
He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant
Born in 1989 in Saga prefecture. His sole passion through high school was baseball, and he even played in the national championships. After high school graduation he attended a culinary school in Vancouver, where he'd spent some time studying languages. After returning to Japan, he worked at Chez Inno, where he was in charge of sales, cooking, and desserts. To hone his skills even further, he traveled to Paris. Upon returning to Japan again, he worked at the SALONE2007 chain restaurant IL TEATRINO DA SALONE as sous chef, then as chef here at QUINTOCANTO.
弓削 啓太YUGE KEITA
-
-
Kushinobo Osaka Hozenji Main branch
串の坊 大阪法善寺本店
- Namba, Osaka
- Japanese,Japanese / General / Kushiage (deep-fried skewers)
-
![]()
大須賀 誠Makoto Osuga
-
He kept working in the cooking field, then found the charms of kushikatsu (deep-fried meat and vegetables on a skewer).
He was born in 1970 in Shizuoka prefecture. He was helping the sushi restaurant run by his family since he was very young. When he was a student at Tsuji Culinary Institute, he was impressed with delicateness and deepness of kushikatsu (deep-fried meet and vegetables on a skewer) at [Kushinobo] where he had a part time job. In 1990, he entered Kushinobo. In 1997, he was selected as the manager in his 20s, since when he accumulated experiences at several branches. In 2007, he became the manager of [Osaka Hozenji Main branch]. Currently he keeps surprising and impressing the guests with his attitude seeking for new ingredients while following the taste of tradition from the time the restaurant was established.
大須賀 誠Makoto Osuga
-
-
Trattoria & Pizzeria BEATO
トラットリア＆ピッツェリア BEATO
- Tanimachi/Tanimachi-yonchome, Osaka
- Italian,Italian/French / Pasta / Neapolitan Pizza / Wine
-
![]()
田中 洋光Hiromitsu Tanaka
-
He wants to shape his way of thinking to fill the trattoria.
He wanted to open a trattoria to give shape to his ideal hospitality, while building his career as an Italian chef. In October 2010, he opened [Trattoria & Pizzeria BEATO] with a space in the image of an authentic classic trattoria in Italy, where they serve authentic Italian dishes. Currently he is offering dishes made with the ingredients imported directly from Italy, vegetables and fish carefully-selected by himself, and high-grade meat at a sophisticated space.
田中 洋光Hiromitsu Tanaka
-
-
Sakedokoro Umaiya
酒処 うまいや
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
-
![]()
杉田 道治Michiharu Sugita
-
Mr. Sugita provides excellent service with dishes that customers can indulge in and takes great care with ingredients and utensils.
Mr. Sugita was born in 1989 in Osaka. His childhood home was a sushi restaurant, so he has been familiar with cooking since childhood. At 16, he started a part-time job at a Japanese izakaya bar. After graduating from culinary school, he began his career in a hotel kitchen, then sharpened his skills at Italian restaurants. He struck out at 26 and opened his own dining bar. In October 2021, he changed industries to izakaya and opened Sakedokoro Umaiya, where he works today.
杉田 道治Michiharu Sugita
-
-
Kaisen Teppan Izakaya Aichi
海鮮鉄板居酒屋 あいち
- Higashi-Dori/Doyama, Osaka
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Sushi / General
-
![]()
門田 隆行Takayuki Kadota
-
Mr. Kadota wants to deliver inspiring Japanese delicacies for the shining smiles of his guests.
He was born in 1980 in Kagoshima and is the representative Director of Kaisen Teppan Izakaya Aichi. After graduating from high school, he chose to become a chef and honed his skills in Osaka. Later, he was involved in the establishment of the restaurant by chance. Since its opening in December 2022, he has been serving fresh and delicious tuna dishes to many people. For the smiles of visitors, he cooks and actively communicates with guests. With a bright smile, he delivers the delicious seafood Japan has nurtured.
門田 隆行Takayuki Kadota
-
-
Chi-Fu
Chi-Fu
- Nishitenma, Osaka
- Chinese,Chinese / General
-
![]()
東 浩司AZUMI KOJI
The Chef's Recommendations -
This pioneer of tomorrow's Chinese cuisine walks his own path, with techniques that combine logic with sensitivity
Born in 1980, he started down the path to becoming a chef at the age of 20, working for six years at Ishingo in Akasaka, then as head chef of the restaurant Bifun Azuma in Shimbashi for six years, before opening this restaurant in 2012. He is now the representative of Chi-Fu Bifun Azuma. "I prepare a number of hooks to pluck at the heartstrings of my customers for each sitting." This young chef possesses logic grounded in certainty, allowing him to blaze new trails. The motto inscribed in his kitchen is "There is no better way for me to live. This is my path."
東 浩司AZUMI KOJI
-
-
Shunsaiten Tsuchiya
旬彩天つちや
- Esaka, Osaka
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (tea-ceremony dishes) / Wine
-
![]()
土阪 幸彦Yukihiko Tsuchisaka
The Chef's Recommendations -
His culinary dreams were fueled by a chance encounter with a future mentor and beautifully crafted food
Born in Shiga Prefecture in 1971, Mr. Tsuchisaka found his passion for cooking after witnessing a sushi chef prepare a vivid display of handcrafted food. After enrolling in culinary school, he took on a part-time job and ended up meeting the chef who would prove to be a professional mentor throughout his career. From there he took on jobs at various restaurants that specialized in Japanese cuisine in order to learn all that he could. At age 27 he moved up to work as a head chef, and then 10 years after that at age 37 he set out on his own to open Shunsaiten Tsuchiya in the Esaka area of Osaka. Mr. Tsuchisaka prepares tempura (deep fried foods) with fresh, seasonal ingredients that are fried with perfect timing. He also devotes himself to providing his staff with exceptional training.
土阪 幸彦Yukihiko Tsuchisaka
-
-
Sushi-Dokoro Kurosugi
寿し処 黒杉
- Kita-Shinchi, Osaka
- Japanese,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
-
![]()
黒杉 章宏Akihiro Kurosugi
-
With a love of eye-catching presentation, he set out to showcase handcrafted sushi for guests
Mr. Kurosugi was born in 1975 and grew up in Hiroshima Prefecture. With a long-held love of cooking, along with a vibrant personality, he knew that crafting sushi right in front of guests would be the perfect job for him. With that in mind he headed out to work at a sushi restaurant franchise immediately after his high school graduation. He spent a total of 12 years training as a sushi chef at four different restaurants owned by the same franchise. After that at age 30, he felt ready to head out on his own and in July of 2015 he opened Sushi-Dokoro Kurosugi, where you can find him today exercising his philosophy of tireless hard work.
黒杉 章宏Akihiro Kurosugi
-
-
Sumibi Jidori Bishu Ayamuya
炭火地鶏・美酒 あやむ屋
- Fukushima/Noda, Osaka
- Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine
-
![]()
永沼 巧Takumi Naganuma
The Chef's Recommendations -
An experienced chef who uses well-honed techniques to present guests with delicious yakitori (grilled chicken skewers).
He was born in 1966 and grew up in Sapporo, Hokkaido. His love of food encouraged him to pick up a job at a yakitori restaurant in Osaka and start building up experience. After that, he decided to spend six months at a time working at different restaurants in order to develop a wide-ranging knowledge of yakitori. He then moved on to open Sumibi Jidori Bishu Ayamuya, where he devotes each day to preparing food with strict adherence to traditional preparation methods.
永沼 巧Takumi Naganuma
-
