Kyoto and Osaka Area Chef search result : Page 2

Sukiyaki to shun no shokuzai Kitashinchi Nakatani すき焼と旬の食材　北新地　中たに Kita-Shinchi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak

岸田　満Mitsuru Kishida

With years of experience working with various ingredients, Mr. Kishida provides a superior moment for each guest.

He was born in 1979 in Osaka. His culinary background includes experience at a yakiniku (Japanese BBQ) restaurant and a French restaurant in hotels. As a chef, he has honed his knowledge and know-how to provide guests with a quality dining experience through his experience with various ingredients. He is currently the owner and chef of Kitashinchi Nakatani.

岸田　満Mitsuru Kishida

Yakiniku GUTS Hanare 焼肉GUTS　離れ Tanimachi/Tanimachi-yonchome, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

濵﨑　辰也Tatsuya Hamasaki

Through the connections with others, Mr. Hamasaki grew as a person.

He was born in 1989 in Osaka. While in high school, he started working part-time at a local izakaya (Japanese-style pub) and went on to become a chef. Based on the foundation he developed there, he moved on to Italian cuisine and mastered the techniques of different cuisines. After that, he moved to a yakiniku restaurant in Umeda to gain more experience before joining Yakiniku GUTS Hanare.

濵﨑　辰也Tatsuya Hamasaki

Tominokoji Tempura Matsui 富小路　天ぷらまつ井 Shijokawaramachi/Teramachi, Kyoto Kyoto Cuisine,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal) / Sake

松井　基宏Motohiro Matsui

Kyoto-style tempura and Japanese delicacies. Mr. Matsui offers authentic taste in a friendly manner.

He was born in 1977 in Hokkaido. Initially, he specialized in Japanese cuisine but entered the world of Kyoto-style tempura when he was in charge of a tempura specialty restaurant in Pontocho. After honing his skills at a renowned restaurant, he has worked at Tominokoji Tempura Matsui since 2019. He provides a casual yet relaxed hospitality for authentic Japanese cuisine with Kyoto-style tempura and refined Japanese cuisine techniques.

松井　基宏Motohiro Matsui

Nepali & Indian Restaurant BASURI Teradacho ネパール＆インド　レストラン　BASURI　寺田町 Tennoji/Abenobashi, Osaka Indian Curry,Curry / Indian / Nepalese / Indian Curry

サプコタ　アジャヤAjaya Sapkota

Mr. Sapkota provides heartwarming hospitality with Nepalese food.

He was born in Nepal. With a dream of opening a restaurant in Japan, he came to Japan. He has been researching the authentic Indian and Nepalese cuisine he learned in his home country to match the Japanese palate. On November 20, 2023, he opened Nepali & Indian Restaurant BASURI with his family. He tries to maintain a restaurant with warm hospitality, the aroma of spices, and a smile on the faces of his guests.

サプコタ　アジャヤAjaya Sapkota

Kawachi Kamo-ryori Kamosho 河内鴨料理　鴨匠 Kita-Shinchi, Osaka Japanese,Japanese / General / Duck / Sashimi (raw fish)/Seafood

津村　佳彦Yoshihiko Tsumura

Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.

In 1870, Tsumura Honten was founded in Matsubara-shi, Osaka, as a business specializing in duck hatching. In 1983, Tsumura established an integrated production system from hatching to breeding and butchering, and in 2001, the company branded its duck production as "Kawachi Duck." Mr. Tsumura became chairman of the Osaka Prefecture Livestock Breeders' Association Challenge Group in 2012, further strengthening his presence in the industry. The ducks were used as an ingredient at the G20 Osaka Summit in 2019. He has continued to take on new challenges, including introducing frozen vending machines and completing a newly equipped chicken coop in 2022.

津村　佳彦Yoshihiko Tsumura

Niku Horumon × Gyutan Someda Shoten 肉ホルモン×牛タン　染田商店 Tenmabashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

染田　義宏Yoshihiro Someda

Mr. Someda opened with the determination to pave the way step by step with his own hands.

He was born in 1972 in Nara. Originally a company employee, he discovered the appeal of food and beverage through a part-time job at an Izakaya. Having experienced store management, he learned about restaurant operations with a view to becoming independent. When introduced to his current location, he decided to try a yakiniku restaurant, even though it was a genre he had no experience in. The name "Someida Shoten" was chosen as the store's name when his grandfather ran the business. In June 2023, he began a new challenge under the name Niku Horumon × Gyutan Someda Shoten in honor of his grandfather, who was a businessman.

染田　義宏Yoshihiro Someda

Kuroge Wagyu Junniku Yakiniku M.M.ya 黒毛和牛純肉焼肉 M.M.ya Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu

濱　健一Kenichi Hama

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.

濱　健一Kenichi Hama

Ganso Kushi-shabu Matsutake Shinsaibashi Branch 元祖串しゃぶ　まつたけ　心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

谷川　貴一Takakazu Tanigawa

Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.

He was born in 1986 in Osaka. Having originally started his career in a different industry than food and beverage, Mr. Tanigawa began his career as a chef in his mid-30s. Although he had no experience initially, he found enjoyment and satisfaction through working in restaurants and honed his skills. He is currently working as a chef at Matsutake Shinsaibashi Branch.

谷川　貴一Takakazu Tanigawa

Osaka Cocktail Library Akashic Records Osaka Cocktail Library Akashic Records Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Bar/Cocktails,Bars (pubs) / European / Middle Eastern/Arab / Others

濵口　貴志Takashi Hamaguchi

Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.

Because he likes to drink, Mr. Hamaguchi went to bars and learned about bartenders. He was inspired by the smart manner in which bartenders handle the process, from making drinks to serving them to guests, and thought he wanted to become a bartender. After gaining experience, he opened his own bar. Osaka Cocktail Library Akashic Records opened in June 2022 and is his third bar.

濵口　貴志Takashi Hamaguchi

Paradise of Japanese sake and shochu, Ajihanya 日本酒焼酎の楽園味範家 Sannomiya, Hyogo Japanese,Japanese / Fugu (blowfish) / General / Sake

三原　範也Noriya Mihara

Diligently building up his cooking skills day by day, Mr. Mihara achieved his dream.

He was born in 1988 in Osaka. From a young age, he dreamed of having a skill in "cooking," so he entered the Abeno Tsuji Culinary School after graduating from high school. After graduating from culinary school, he honed his culinary skills at sushi restaurants in Kita-Shinchi and Nishi-Azabu. With the belief that a chef should own their own restaurant, he set a personal goal of becoming independent by the age of 30. As a manager at a seafood izakaya, he gained experience in preparations for grand openings, management, and business operations. He made it to open Minoriya, a restaurant embodying his ideals, in Sannomiya, Kobe.

三原　範也Noriya Mihara

Wine to Washoku Mikuri ワインと和食　みくり Shijokawaramachi/Teramachi, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Wine

西　正希Masaki Nishi

Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.

He was born in 1975 in Mie. Having loved cooking since childhood, he naturally aspired to become a chef. After graduating high school, he began training at a famous kaiseki restaurant in Kobe. He developed his skills for 14 years, then further honed his skills at a Michelin-starred ryotei restaurant in Mie. After that, he worked as a head chef at Gion Tsudaro in Kyoto. In 2022, he became the head chef of Mikuri. Every day, he devotes himself to creating a marriage of wine and Japanese cuisine that satisfies his own senses.

西　正希Masaki Nishi

Shellfish, Shrimp and Crab 貝と海老そして蟹 Namba, Osaka Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Mediterranean

中村　宏Hiroshi Nakamura

The Chef's Recommendations

The daily goal is to entertain and satisfy guests.

Mr. Nakamura was born in 1981 in Nagano. He aspired to become a chef in high school through a part-time job at a major restaurant chain. After graduating from Tsuji Culinary Institute in Osaka, he started his career as an Italian chef. After that, he experienced various genres, such as Spanish bars, and became independent in 2013. He and his wife keep the restaurant open today to entertain and satisfy guests.

中村　宏Hiroshi Nakamura

MARCO MARCO Sannomiya, Hyogo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak

福丸　達也Tatsuya Fukumaru

Making lots of people smile with the blissful taste of Kobe Beef.

Mr. Tatsuya Fukumaru was born in 1980 in Nagasaki. With a love of delicious food, he decided to enter the culinary world himself while visiting and eating at many restaurants during his school days. After graduation, he began training as a chef at a restaurant specializing in teppanyaki. He has developed a good eye for ingredient selection, especially Kobe beef and Kuroge Wagyu beef. While expanding his field, he worked as a chef for 16 years. In January 2020, he opened MARCO as the owner-chef. He works hard to let as many people as possible know about the genuine deliciousness of Kobe beef.

福丸　達也Tatsuya Fukumaru

SAI. teppan Tenjinbashi SAI．teppan天神橋 Tenjinbashi/Tenjinbashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

坂口　美代子Miyoko Sakaguchi

Facing the ingredients before her, Ms. Sakaguchi works hard every day to grow further.

She was born in 1994 in Hyogo. She was interested in cooking from a young age and enjoyed making food by herself. That interest naturally grew, and she went on to culinary school. After graduation, she entered a workplace primarily specializing in Western cuisine, where she was exposed to various techniques such as charcoal grilling, wood-fired grilling, and oven cooking. After that, she joined SAI.teppan Tenjinbashi and was motivated to hone her skills in a new environment.

坂口　美代子Miyoko Sakaguchi

Sushi Mahoroba 寿司まほろば Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

村上　勝浩Katsuhiro Murakami

Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.

Mr. Murakami was born in 1961 in Shiga and is the head chef of Sushi Mahoroba. He began his culinary career at a Japanese restaurant in Shiga, where he honed his skills in Japanese cuisine before moving on to sushi. Following his studies at sushi restaurants in Shiga, Kyoto, and Tokyo, he learned the techniques and taste of Edo-mae sushi at a famous sushi restaurant in Tokyo. Then, he moved to Osaka, the capital of food, and worked at a sushi restaurant in the Minami district. Recognized for his talent, he assumed his current position when the restaurant opened in September 2023. He serves guests from Japan and abroad with his experience and skill regarding ingredients from various regions of Japan, as well as his friendly and warm hospitality.

村上　勝浩Katsuhiro Murakami

Beef Tenderloin Yakiniku Restaurant SHINBA 牛ヒレ焼肉の名紋神刃 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Steak / Yakiniku (grilled meat)

Kibune WHAT'S 貴船WHAT’S Kurama/Kifune/Sakyo-ku, Kyoto Kaiseki (course menu),Japanese

若林　良Ryo Wakabayashi

Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.

He was born in 1987 in Wakayama. Grew up fishing and enjoying nature in his childhood. After graduating from high school, he entered Taiwa Gakuen Kyoto Culinary Art College to pursue a career in culinary arts. After graduation, he worked at a major hotel, honing his culinary skills in the cooking department, focusing on Japanese cuisine. Later, through a relationship with a senior colleague from his hotel days, he joined Matsusakagyu WHAT'S Kyoto Muromachi Branch. In addition to enhancing his knowledge of beef, he utilized his own experience to be involved in menu development and the launch of the branch and supervise the overall cuisine at the Kibune branch.

若林　良Ryo Wakabayashi

Kobe beef and wine RUSH 神戸牛とワイン　RUSH Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Steak,Yakiniku/Steak / Pasta / Steak / Wine

川口　真平Shinpei Kawaguchi

Well-versed in the food world, Mr. Kawaguchi is always moving forward with an eye on the future.

He was born in 1987 in Hyogo. Influenced by his mother, who was cooking well, he started cooking himself early and developed an interest in food. Starting his career as a bartender, he entered the culinary world. While honing his culinary skills, he became well-versed in wine and obtained sommelier certification. He also works in the consulting business and contributes to the food and beverage industry from various perspectives. After the Corona disaster, he established his ideal restaurant from scratch, opening RUSH in March 2024.

川口　真平Shinpei Kawaguchi

Sushi & bar 5 鮨&bar 5 Kita-Shinchi, Osaka Sushi,Japanese / Sushi / Wine / Sake

Yakiniku Yoisho やきにく宵緒 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

松原　英多Eita Matsubara

Mr. Matsubara contributes to improving the restaurant by utilizing his experience and trying his best.

He was born in 1997 in Nagano. At first, he was attracted to the restaurant's atmosphere when he was involved in Yakiniku Yoisho as a part-time staff. After that, he continued working as a part-time worker, but he sympathized with how the owner and the restaurant were and decided to work in earnest as a full-time employee. As he gained experience, he deepened his knowledge of restaurant management and cooking. He is now the manager of the restaurant.

松原　英多Eita Matsubara

Restaurant ranking

Browsing history

Sukiyaki to shun no shokuzai Kitashinchi Nakatani

With years of experience working with various ingredients, Mr. Kishida provides a superior moment for each guest.

Yakiniku GUTS Hanare

Through the connections with others, Mr. Hamasaki grew as a person.

Tominokoji Tempura Matsui

Kyoto-style tempura and Japanese delicacies. Mr. Matsui offers authentic taste in a friendly manner.

Nepali & Indian Restaurant BASURI Teradacho

Mr. Sapkota provides heartwarming hospitality with Nepalese food.

Kawachi Kamo-ryori Kamosho

Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.

Niku Horumon × Gyutan Someda Shoten

Mr. Someda opened with the determination to pave the way step by step with his own hands.

Kuroge Wagyu Junniku Yakiniku M.M.ya

Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.

Ganso Kushi-shabu Matsutake Shinsaibashi Branch

Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.

Osaka Cocktail Library Akashic Records

Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.

Paradise of Japanese sake and shochu, Ajihanya

Diligently building up his cooking skills day by day, Mr. Mihara achieved his dream.

Wine to Washoku Mikuri

Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.

Shellfish, Shrimp and Crab

The daily goal is to entertain and satisfy guests.

MARCO

Making lots of people smile with the blissful taste of Kobe Beef.

SAI. teppan Tenjinbashi

Facing the ingredients before her, Ms. Sakaguchi works hard every day to grow further.

Sushi Mahoroba

Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.

Beef Tenderloin Yakiniku Restaurant SHINBA

Kibune WHAT'S

Mr. Wakabayashi pursues Wagyu beef by considering the differences in taste and texture of each part of the beef and suitable cooking methods.

Kobe beef and wine RUSH

Well-versed in the food world, Mr. Kawaguchi is always moving forward with an eye on the future.

Sushi & bar 5

Yakiniku Yoisho

Mr. Matsubara contributes to improving the restaurant by utilizing his experience and trying his best.