Kyoto and Osaka Area Chef search result : Page 3

YAKINIKU Maru Kitashinchi 焼肉マル　北新地店 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Gyutan (beef tongue)

佐々木　雅之Masayuki Sasaki

Yakiniku is a feast. Mr. Sasaki provides services that bring joy to many faces.

He was born in 1973 in Nara. After working as a sales representative, he changed his job in 2017aiming to own his own restaurant someday. He made a fresh start at Yakiniku Maru Shinsaibashi branch. Later, he was transferred to the Kitashinchi branch and took on the manager role. Among the many restaurants, he chose Yakiniku restaurant because he had an image of Yakiniku as a feast in his mind. He strives to provide pleasant service to delight his guests.

佐々木　雅之Masayuki Sasaki

Syokudoen Namba Walk Branch 食道園なんばウォーク店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木　幸喜Kouki Kuroki

Tagoto Main Branch 田ごと　本店 Shijokawaramachi/Teramachi, Kyoto Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

吉永　倫英Norihide Yoshinaga

Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.

He was born in 1971 in Osaka. After graduating high school, he moved to Kyoto to learn Kyoto cuisine. Upon discovering the renowned Kyoto cuisine establishment, Tagoto, he decided to join the company. He studied traditional Kyoto cuisine from its foundation, acquiring cooking techniques. Through his training, he embodied the spirit of hospitality unique to Kyoto. With the knowledge and solid skills gained from years of experience, he was appointed as the head chef of the restaurant in 1999. Since 2012, he has served as the deputy director of the culinary department, continuing to preserve the taste of the long-established restaurant.

吉永　倫英Norihide Yoshinaga

Wai Labo 湧Labo Ikuno/Hirano, Osaka Innovative/Fusion,Sosaku (creative) / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Italian

森　康晴Yasuharu Mori

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

He was born in 1981 in Osaka. Although he was a picky eater from an early age, it actually enhanced his interest in cooking. After working part-time at a teppanyaki restaurant, he gained experience in a hotel kitchen. He learned the basics of Italian cuisine under one-on-one training from a master chef. In addition, he acquired Japanese cuisine skills on his own. From his experience working in a butcher store, he is also a great meat connoisseur and very particular about his purchases. His insatiable passion for cooking has led him to prepare dishes that attract many people.

森　康晴Yasuharu Mori

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

Niku Ryori Youki 肉料理　陽気 Shijo Karasuma/Karasuma Oike, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sake / Yakiniku (grilled meat)

長井　信学Nobutaka Nagai

Offering a place to enjoy the meat that Japan is proud of more easily.

Mr. Nagai was born in 1989 in Kyoto. After training, he opened Niku Ryori Youki in 2024 as owner and chef. He hopes to make Kuroge Wagyu beef, an excellent Japanese food product, more familiar to many people by offering it at a more affordable price. As a bridge connecting people with the fascinating food culture that Japan is proud of, he continues to operate Youki.

長井　信学Nobutaka Nagai

Syokudoen Soemon-cho Main Branch 食道園宗右衛門町本店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木　幸喜Kouki Kuroki

Coltrane Kyoto Branch Coltrane　京都店 Shijokawaramachi/Teramachi, Kyoto Curry,Curry / Tonkatsu (fried pork cutlet) / Curry / Beer

中西　りえRie Nakanishi

Ms. Nakanishi offers every dish with all her heart.

After working part-time at the affiliated restaurant Khaos Spice Diner, she became the manager of Coltrane Sanjo Kiyamachi Branch upon the restaurant's opening in August 2021. Her passion for curry never stops, such that she even goes out to eat curry on her days off.

中西　りえRie Nakanishi

Private Room Yakiniku Wagyu Horumon Isshin 個室焼肉　和牛ホルモン　一新 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Sushi Akagi 鮨　赤木 Kita-Shinchi, Osaka Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian

赤木　伸行Nobuyuki Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.

赤木　伸行Nobuyuki Akagi

Niku Kappo ASATSUYU 肉割烹　ASATSUYU Yotsubashi/Shinmachi/Horie, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine) / Wine

西尾　佳則Yoshinori Nishio

Mr. Nishio serves an inspiring dining experience through various meat dishes that resonate with all the senses.

He was born in 1986 in Osaka. The manager of ASATSUYU. He found joy and satisfaction in bringing happiness, surprise, and excitement through food, leading him to the food and beverage industry. Started his career at a Japanese restaurant in Osaka and gained experience at a game meat restaurant. In 2021, he was appointed to his current position when the current restaurant was founded. In the lively atmosphere of the counter kappo restaurant, he works closely with a skilled head chef and devotes himself to providing hospitality by offering a wide variety of meats at their best. His attention to detail is also highly regarded.

西尾　佳則Yoshinori Nishio

node node Shijo Karasuma/Karasuma Oike, Kyoto Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Wine

藤岡　正弘Masahiro Fujioka

A chef who is well-versed in various genres, such as French home cooking and Italian cuisine.

Mr. Masahiro Fujioka was born in 1978 in Kyoto. After graduating from university, he studied cooking and restaurant management basics at a café restaurant. Then, at the famous restaurant Bistro Bon Morso in Kawaramachi, Kyoto, he learned dishes that express the depth of French home cooking and special cooking techniques. After working as the head chef of a large Italian restaurant, he worked as the head chef of the Italian dining restaurant Gion TAC in Gion, Kyoto. Now, he is not limited to Western cuisine but is actively engaged in training and classes in various genres, such as Japanese and Asian food.

藤岡　正弘Masahiro Fujioka

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

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

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

Matsusakagyu WHAT'S Kyoto Muromachi Branch 松阪牛　WHAT’S　京都室町店 Shijo Karasuma/Karasuma Oike, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

石原　彰大Akihiro Ishihara

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Mr. Ishihara was born in 1987 in Kyoto. Loving to eat since childhood, he entered Tsuji Gakuen Culinary & Confectionery College after graduating high school. After graduation, because of his love of yakiniku and horumon (offal meat), he found a job at a major yakiniku restaurant. Then, he came to Matsusakagyu WHAT'S Kyoto Muromachi Branch by chance and further improved his knowledge of beef, including butchering processing. Following store manager duties, he was involved in the overall start-up of restaurants and butcher stores. He is currently in charge of supervising restaurant operations.

石原　彰大Akihiro Ishihara

Kuroge Wagyu Dining YO-U 黒毛和牛ダイニング　様　（YO−U） Osakananko (Osaka South Port), Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

黒崎　次郎Jiro Kurosaki

The Chef's Recommendations

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.

黒崎　次郎Jiro Kurosaki

cafe&bar YOKACHORO cafe&bar YOKACHORO Tanba/Kinosaki, Hyogo Dining Bar,Dining bar / General / Cake / Wine

角田　大和Yamato Tsunoda

Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.

He was born in 1988 in Hiroshima. His involvement in the food and beverage industry began when he worked at a restaurant in the Kanto region that served naturally grown vegetables. At the same restaurant, he gained a wealth of experience in everything from food distribution to restaurant operations. By chance, he moved to Tamba-shi, Hyogo. He owned a farm, served as head chef at a restaurant, and later became independent. Due to a series of events, including the Corona disaster and the relocation of his base to Awaji Island, he temporarily closed his restaurant. In March 2024, he opened "cafe&bar YOKACHORO" at a new location.

角田　大和Yamato Tsunoda

Teppan Yakiniku Steak Mikinao 鉄板焼肉ステーキ樹直 Sannomiya, Hyogo Steak,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak

大塚　直樹Naoki Otsuka

Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.

He was born in 1977 in Hyogo. He decided to pursue his career in the culinary field because he cooks part-time and has loved cooking since he was a student. Trained at local restaurants in Kobe. He developed a particular passion for meat dishes and dreamed of opening a steak restaurant. This dream came true in November 2023 when he opened Teppan Yakiniku Steak Mikinao.

大塚　直樹Naoki Otsuka

Shunsai to Osake Anbai 旬菜とお酒　あんばい Chayamachi/Nakazakicho, Osaka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)

池田　雅之Masayuki Ikeda

Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.

He was born in 1977 in Osaka. Having studied as a chef mainly in Japanese cuisine, he also experienced sushi, Chinese cuisine, and Italian cuisine to reconsider Japanese cuisine from various perspectives beyond the boundaries of genres. Since around 2010, he has been with his current company as a chef, supporting the kitchens of each of the group's restaurants. Currently, he is working at Shunsai to Osake Anbai.

池田　雅之Masayuki Ikeda

Restaurant ranking

Browsing history

YAKINIKU Maru Kitashinchi

Yakiniku is a feast. Mr. Sasaki provides services that bring joy to many faces.

Syokudoen Namba Walk Branch

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

Tagoto Main Branch

Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.

Wai Labo

Mr. Mori is an experienced head chef; the food explorer offers a one-of-a-kind taste experience.

Hakuundai Grand Front Osaka Branch

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

Niku Ryori Youki

Offering a place to enjoy the meat that Japan is proud of more easily.

Syokudoen Soemon-cho Main Branch

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

Coltrane Kyoto Branch

Ms. Nakanishi offers every dish with all her heart.

Private Room Yakiniku Wagyu Horumon Isshin

Sushi Akagi

Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.

Niku Kappo ASATSUYU

Mr. Nishio serves an inspiring dining experience through various meat dishes that resonate with all the senses.

node

A chef who is well-versed in various genres, such as French home cooking and Italian cuisine.

Gion Kitagawa Hanbee

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

Karen Osaka Shinsaibashi Branch

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

Sushi Hasegawa Shinsaibashi Main Branch

Procuring rare and valuable ingredients from all over Japan daily.

Matsusakagyu WHAT'S Kyoto Muromachi Branch

Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.

Kuroge Wagyu Dining YO-U

From learning the ropes of the trade to realizing his dream of running his own restaurant...

cafe&bar YOKACHORO

Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.

Teppan Yakiniku Steak Mikinao

Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.

Shunsai to Osake Anbai

Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.