341 - 360 of 425 chefs
-
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
-
-
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
-
-
Tapioca Belize
タピオカベリーズ
- Kyoto Station, Kyoto
- Cafe,Cafe/Sweets / Crepe / Ice Cream / Others
-
![]()
藤野 さくらSakura Fujino
-
Wishing to offer [a happy moment] to the guests!
She was born in 1995 in Kyoto. She has worked at a ramen (Chinese noodle) shop, café, and in the entertainment field since she was 16 years old and learned fundamental cooking skills and serving guests. At the age of 18, she encountered [Tapioca Belize] and was fascinated with its beautiful decoration, serving sweets to the guests, and engaging with shop staff and guests. Currently, she is working as the manager and a chef with a passion, enjoying offering [a happy moment] to the guests.
藤野 さくらSakura Fujino
-
-
Ramen Iccho
ラーメン一丁
- Maizuru/Miyazu/Kyoutango/Fukuchiyama, Kyoto
- Ramen,Ramen (noodles) / General / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
-
![]()
岩見 貞行Sadayuki Iwami
-
Puts his cooking experience to work as he pursues the best tasting ramen available.
This chef got his start after leaving behind the life of a business man, and working as both a waiter and chef for a Chinese restaurant. After working with food everyday, he began to dream of "A bowl of a ramen that could satisfy me," and opened up his own ramen restaurant.
岩見 貞行Sadayuki Iwami
-
-
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
-
-
Yakiniku Senzankaku
焼肉 千山閣
- Himeji, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
-
![]()
金豊 英学Eigaku Kanetoyo
The Chef's Recommendations -
His mystery sauce and uncompromising approach to selecting ingredients bring satisfaction to his customers
Born in Osaka in 1950, his marriage triggered him to begin his career as a chef. He used to help out at his family's yakiniku (barbecued meat) restaurant, which equipped him with the techniques and exacting standards of a chef. Ten years later, he opened [Yakiniku Senzankaku]. Mr. Kanetoyo says that he "wants to please his customers by providing high quality Japanese black beef at reasonable prices". His original dipping sauce, based on a secret family recipe that he inherited from previous generations, has gained real popularity. The restaurant is now thriving so much that it sometimes sells out of beef.
金豊 英学Eigaku Kanetoyo
-
-
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
-
-
Kiyose Sasama
季よせ ささま
- Himeji, Hyogo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
-
![]()
笹間 照太Shota Sasama
The Chef's Recommendations -
A chef who prepares remarkable seasonal dishes that reflect his diverse arsenal of professional experience.
He was born in October of 1976 in Hyogo Prefecture. He had a love of hands-on work when he was young, and from early on he knew that he wanted to learn a professional craft someday, which ended up being the culinary arts -- since he wanted to do something that was both unique and personal. He started by training for 10 years at a restaurant specializing in cuisine from Kanazawa. After that, he picked up a wealth of experience working as a head chef at several notable local restaurants, including the Japanese steak house Senju and the sushi restaurant Kyuemon. He then went on to open Kiyose Sasama in March of 2014, where he currently serves as the owner and head chef. He also participates in Hyogo's preservation society for native species and makes sure to use organic vegetables that are grown with minimal pesticides and other chemicals.
笹間 照太Shota Sasama
-
-
Yakitori only Restaurant Sakuraya
焼鳥専門店さくら屋
- Miki/Ono, Hyogo
- Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)
-
![]()
竹内 浩司TAKEUCHI KOJI
-
Our local chef takes pride in seeing not only his restaurant but the people of the area flourish
Born in 1975, a native of Kato city in Hyogo prefecture. A part-time job as a dishwasher gave him his start in the industry, and by the age of 18 he aspired to become a chef. While training up his skills at Japanese and pub cuisine, he also built up experience as a skilled manager and staff supervisor. Although by that point he was able to compete with the best of chefs, he decided to move back to Hyogo and open his own restaurant. As of August 2013 he became our head chef here at Restaurant Sakuraya.
竹内 浩司TAKEUCHI KOJI
-
-
Torisei Shijo Kiyamachi Branch
鳥せゑ 四条木屋町店
- Shijokawaramachi/Teramachi, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)
-
![]()
川端 清則Kiyonori Kawabata
-
This reliable restaurant head continues to hone his skills seriously and is good at cooking and hall management.
Mr. Kawabata was born in 1964 in Nagasaki. Because he liked making food, naturally, he entered the world of dining. He has continued to hone his skills for nearly 40 years at Torisei, where he began his long career as a chef. It has been around 30 years since he transferred to Torisei Shijo Kiyamachi Branch. He is their longest-serving member and works hard as a dependable restaurant manager. He is skilled as a chef, also in hall management, and works hard with his bright and serious staff to create a lively restaurant.
川端 清則Kiyonori Kawabata
-
-
ShiJiaCai
施家菜
- Sannomiya, Hyogo
- Chinese,Chinese / Szechuan / Cantonese / Chinese Sosaku (creative cuisine)
-
![]()
山本 孝YAMAMOTO TAKASHI
-
Our chef seeks to push Chinese cuisine into the gourmet, drawing out the true flavors.
Born in Kobe city, Hyogo prefecture in 1963. It was while helping out part-time at the Chinese restaurant where his mother worked that his obsession with Chinese cuisine was born. At the age of 20 he set his heart on becoming a professional cook, and studied at a major, long-established Chinese restaurant chain with branches all over Japan before exercising his talents in the kitchens of famous top-flight hotels in Kobe and Yokohama. Later, he met the current owner of 'ShiJiaCai' at a different restaurant, and became involved in starting up the restaurant, which opened in June 2013. He is now head chef.
山本 孝YAMAMOTO TAKASHI
-
-
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
-
-
French Restaurant Bon Vivant
フランス料理 ボンヴィヴァン
- Ise, Mie
- French,Italian/French / French
-
![]()
河瀬 毅Takeshi Kawase
-
For over 30 years, he has pursued Ise-style French cuisine, working steadfastly out of his hometown
Born in 1954 in Mie Prefecture, he left college to get his cooking career started by serving as an apprentice at a Western-style restaurant. In 1979 he moved to Tokyo to train. In 1983, he set out on his own to open Bon Vivant back in his hometown of Ise. He started out with a restaurant specializing in home-style French cooking and then took on traditional French cuisine as well before moving on to his current location in 1997. He has shown his dedication to promoting Ise French cuisine by establishing multiple restaurants in his local prefecture as well as in the city of Ise.
河瀬 毅Takeshi Kawase
-
-
Kyoto Senmaru Shakariki murasaki
京都千丸 しゃかりき murasaki
- Kyoto Station, Kyoto
- Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Tsukemen (noodles served separately from dip soup)
-
![]()
梶 充秀Mitsuhide Kaji
-
Quitting the company job is a turning point in his life.
He was born in 1970 in Kyoto. He left the job where he's worked at for 10 years, to challenge something new, and decided to go to Tokyo at the age of 30. He suddenly ran into a ramen shop that he happened to see on a magazine, and started training from zero. At the ramen shop, he was impressed by the chef whom he looked up to, and decided to be a ramen chef himself. After coming back to his home town, he joined early time [Shakariki], then got involved in opening the Kyoto Tower branch.
梶 充秀Mitsuhide Kaji
-
-
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
-
-
Japanese Restaurant Kyokabutoya
日本料理 京甲屋
- Shijo Karasuma/Karasuma Oike, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
-
![]()
池田 泰優Yasumasa Ikeda
-
A subtle sense of beauty, audacious methods and well-honed techniques go into creating every dish.
Born in Hokkaido. Started working at his grandmother’s restaurant -- which specialized in Akita prefecture cuisine -- while in his second year of high school. At that time, he happened to catch a popular cooking show on TV, which inspired him to become a chef. The program featured the Osaka Abeno Tsuji Culinary Institute, in which he chose to enroll. Following his graduation, he received further training in Osaka and Kyoto. In 2010, he finally opened "Japanese Restaurant Kyokabutoya" in Shijo Karasuma.
池田 泰優Yasumasa Ikeda
-
-
The Roots of all evil.
The Roots of all evil.
- Kyoto Station, Kyoto
- Standing Bar,Bars (pubs) / Cocktail
-
![]()
セキネ トモイキTomoiki Sekine
-
Enjoy spirits and cocktails more casually with fun.
He was born in 1985. At the age of around 20, he went to Italy dreaming of being a bartender and became fascinated with cocktails. That is why he decided to work at bars. After training at bars of various sizes in Tokyo and Yokohama, he opened [NokishitaEdibleGarden] in Kyoto in 2014, then [nokishita711] in 2015. While managing these bars, he is working actively to organize craft gin events and develop cocktail menus.
セキネ トモイキTomoiki Sekine
-
Teppanyaki Sanga
鉄板焼 山河
- Nara, Nara
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
-
![]()
中川 千春Chiharu Nakagawa
-
She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.
She was born in 1995 in Nara prefecture. After graduating from a university, she became a service staff at a restaurant. Though she was having fulfilling days, she decided to change jobs to make good use of the language abilities obtained at the university. In 2018, she entered [Teppanyaki Sanga]. Currently, she actively works as a hotel staff at [Piazza Hotel Nara] in the daytime, and as a restaurant service staff at night. She treats guests from all over the world with her original cheerful personality and sophisticated service skills obtained through her working experience at the hotel.
中川 千春Chiharu Nakagawa
-
-
Kaiseki Kappo Nagasaka
懐石割烹 なが坂
- Sannomiya, Hyogo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)
-
![]()
長坂 俊明Toshiaki Nagasaka
The Chef's Recommendations -
The delight he felt after having his cooking complimented as a child inspired him to become a chef
He was born in February of 1964 in Aichi Prefecture. He has loved making food ever since he was a child, and after hearing his siblings tell him how delicious his food was after cooking for them, he knew he wanted to become a chef someday. He studied at Tsuji Culinary Institute in Osaka’s Abeno ward, and from there he went on to develop his skills further at "Shofukuro Kobe Branch", which is based in Shiga Prefecture, as well as "Yamane" sushi restaurant in Kitashinchi, Osaka. He opened "Kaiseki Kappo Nagasaka" in 2002, where he displays his expertise as owner and head chef.
長坂 俊明Toshiaki Nagasaka
-
-
Kyoto Steak Wagyu - Gottie's BEEF
京都 ステーキ 和牛 Gottie’s BEEF ゴッチーズビーフ
- Kyoto Station, Kyoto
- Steak,Yakiniku/Steak / Hamburger Steak / Steak
-
![]()
本位田 覇嘉Haruka Honiden
-
Simply wants to have a delicious meal.
He was born in 1986 in Okayama prefecture. He decided to enter the cooking field as he loved eating since he was young, and simply wanted to have a delicious meal. After graduating from a high school, he learned about meat at a meat shop in Kyoto, while he was improving his skills at a Kyoto cuisine restaurant. Then he was appointed as the master chef of [Gottie's BEEF Kyoto Tower branch] where he is currently working. He keeps studying on ingredients to serve delicious meat dishes to the guests.
本位田 覇嘉Haruka Honiden
-
