Kyoto and Osaka Area Chef search result : Page 8

Kobe Koushiya 神戸仔牛屋 Okamoto/Motoyama, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

イリタIrita

Mr. Irita puts his heart and soul into every slice with the skill he has honed by dedicating himself to Yakiniku.

He was born in 1975 in Osaka. When he was around 24, he started his culinary training after working at a yakiniku restaurant. Since then, he has honed his skills in yakiniku exclusively for more than 20 years. As the manager of Kobe Koushiya, which serves only quality meat, including Kobe beef, he cuts each slice by hand with great care and thought. Respecting the delicacy of the meat, which changes in taste depending on the thickness and the way it is cut, he uses a special cutting method to serve the meat. He is committed to serving delicious meat in its best condition.

イリタIrita

KATSUDON 喝鈍 Osaka Station/Umeda Station, Osaka Japanese,Japanese / Katsudon (fried pork cutlet bowl)

渡邉　誉Homare Watanabe

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

He was born in 1971 in Osaka prefecture. His father is the founder of [KATSUDON], now it is the main branch in Hozenji Yokocho. As he loved his father's [katsudon (rice bowl topped with cutlet)], he naturally decided to succeed his family business, and became a chef. In 1993, the second branch opened in Takimi-koji of Umeda Sky Bldg. and he takes charge of both operation and cooking. He carefully prepares [cutlet] one by one, without using frozen products or synthetic seasonings, with the motto of [domestic ingredients, quick, tasty, cheap]. By strictly following the taste of his father at the main branch, he keeps the tradition of this old-established restaurant.

渡邉　誉Homare Watanabe

Tori Ni Koishita Hi Teradacho Branch 鶏に恋した日　寺田町店 Ikuno/Hirano, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shio Ramen (salt-flavored ramen) / Tsukemen (noodles served separately from dip soup)

中田　歩Ayumu Nakata

Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.

He wanted to "make people smile and feel happy by eating delicious food," which is why he decided to pursue a career as a chef. He started his career in earnest at an izakaya (Japanese-style pub) and began training in cooking with the goal of becoming independent. After accumulating experience over about seven years, he launched the group's own brand in 2021, opening Tori Ni Koishita Hi Yao Branch. The second store, Teradacho Branch, opened in 2023, and now he is preparing for the launch of the third store.

中田　歩Ayumu Nakata

Kyoto Stand Kiyokiyo Sanjo Shinsen Branch 京都スタンドきよきよ三条神泉店 Shijo Omiya, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

小野　陽平Yohei Ono

Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.

He was born in 1989. His mother's cooking was delicious, so he became interested in cooking at an early age. To learn the basics of cooking, he trained at a renowned Japanese restaurant and mastered traditional Japanese cooking techniques, especially obanzai. In July 2018, he opened Kyoto Stand Kiyokiyo Kiyamachi Main Branch, which has grown to become a popular bar with locals and tourists. Then, in April 2024, he opened a new Sanjo Shinsen Branch and continues to take on further challenges.

小野　陽平Yohei Ono

Kyonomachi Umeda Branch 京の町　梅田店 Osaka Station/Umeda Station, Osaka Izakaya (Japanese tavern),Taverns

松山　秀一Hidekazu Matsuyama

If you forget your gratitude, you won't be able to meet delicious ingredients.

Mr. Matsuyama is from Osaka. He has been involved in cooking for 45 years and has gained experience in various genres and many cuisines such as Japanese, Western, and Italian. Now, he is working hard to provide dishes that will please his customers by utilizing his experience and repeating trial and error in creative cuisine based on Kyoto cuisine.

松山　秀一Hidekazu Matsuyama

Fujino 藤乃 Fukushima/Noda, Osaka Japanese,Japanese / Soba (noodles) / Nabe (hot pot) / Duck

門野　倫也Michiya Kadono

The Chef's Recommendations

From part-time work during high school, Mr. Kadono chose the path of living on his own skills.

He was born in 1973 in Hyogo. He gained experience in the food and beverage industry through a part-time job during high school. Despite working as a salaried employee at a major corporation, he aspired to work independently with his skills, leading to his decision to leave the company. He was fortunate to have good colleagues and trained in Western cuisine, Japanese cuisine, French cuisine, and handmade soba noodles. Through this journey, he came across the owner of Fujino, and has been serving as the head chef since 2014. With a desire to expand his culinary expertise, he learned handmade soba, and he makes sure to create menus that utilize his many experiences.

門野　倫也Michiya Kadono

President CHIBO Minami-honten ぷれじでんと千房　南本店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

植田　瞬Shun Ueda

A chef whose delicate skills have raised okonomiyaki to a higher level.

Mr. Ueda was born in 1996 in Fukuchiyama-shi, Kyoto. Having always loved to eat, he aspired to become a chef and entered the food industry. Obtained his chef's license while still in high school, and after graduation, he started working at President CHIBO Minami-honten. He goes to various restaurants to study the flavors and cooking methods. This is all because he wants his customers to be impressed by the food he serves. He says, "I hope that through cooking, people can nourish their energy for tomorrow."

植田　瞬Shun Ueda

Namba Teppanyaki Sublime 難波　鉄板焼き　Sublime Namba, Osaka Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

Robatayaki Isshin Moriguchi Branch 炉端焼き一新　守口店 Moriguchi, Osaka Japanese,Japanese / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling) / Sake

天羽　智哉Tomoya Amou

Providing "the joy of food" that spreads a chain of smiles.

After gaining knowledge of foods by working in school meal services, Mr. Amou entered the restaurant industry. He shows his skills as a manager at Robatayaki Isshin Moriguchi Branch, which opened in November 2022. He carefully selects seasonal ingredients to provide guests with the "joy of food" through robatayaki, which allows them to offer the natural flavor of ingredients.

天羽　智哉Tomoya Amou

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch 雌牛専門店　板前焼肉一牛　心斎橋本店 Minamisemba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形　陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形　陸Riku Ogata

Kappa Ramen Honpo Izumisano Branch 河童ラーメン本舗　泉佐野店 Kishiwada/Izumi/Izumisano/Sennan, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

伊藤　純Jun Ito

Fell in love with KAPPA HONPO president and started a career in ramen (noodles).

Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.

伊藤　純Jun Ito

Ca sento Ca sento Motomachi, Hyogo Spanish/Mediterranean,Global/International / Spanish / European

福本　伸也Shinya Fukumoto

The Chef's Recommendations

An athletic-oriented chef, not sport-oriented nor too stoic.

He was born in 1978 in Kobe. Since he was 15 years old, he has kept improving his skills as a chef. He went to Europe in 1998 and trained for 8 years in Italy and Spain. At the age of 26, he worked as a chef at [Ca sento], a renowned restaurant in Balencia, Spain that has the same name as his current restaurant. During this period, he has found his current policy that a chef shouldn' t be an egoistic artist, but has to be a part of a team. After coming back to Japan, he opened his own restaurant in 2008.

福本　伸也Shinya Fukumoto

Cow specialty store Itamae Yakiniku Ichigyu Namba Higashi Shinsaibashi Branch 雌牛専門店　板前焼肉一牛　なんば東心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形　陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形　陸Riku Ogata

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch 北海道酒場　北の家族　なんば千日前店 Namba, Osaka Izakaya (Japanese tavern),Taverns

Table36 テーブル36 Namba, Osaka Buffet,Buffet / General / Italian / Western Sosaku (creative cuisine)

𠮷田　博人Hiroto Yoshida

Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.

He was born in 1969 in Osaka. Being deeply interested in making and creating things, he wanted to express himself through cooking and decided to become a chef. Started his career as a banquet chef at Miyako Hotel Osaka. In 2003, he moved to All-Day Dining in Swiss Hotel Nankai Osaka (former Nankai South Tower Hotel Osaka), where he continued his training. He then became the head chef at Table 36, preparing dishes that make the most of his experience.

𠮷田　博人Hiroto Yoshida

Teppanyaki Minami 鉄板焼「みなみ」 Namba, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

中川　敬二Keiji Nakagawa

Mr. Nakagawa presents his experience cultivated through Italian and French cuisine in Teppanyaki.

He was born in 1974 in Osaka. While helping with household chores as a child, he learned the joys and depths of cooking and resolved to become a chef. Starting his career in earnest through all-day dining at the RIHGA Royal Hotel, he gained experience in Italian and French restaurants before joining Swissotel Nankai Osaka in 2015. After further improving his techniques as the sous chef at the restaurant Table 36 in this hotel, he has been showing off his skills as head chef at Teppanyaki Minami since August 2024.

中川　敬二Keiji Nakagawa

Shabuzen Umeda Branch しゃぶ禅　梅田店 Kita-Shinchi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

袖岡　雅彦Masahiko Sodeoka

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".

袖岡　雅彦Masahiko Sodeoka

Japanese Noodle Issunbousi Japanese Noodle 一寸法師 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)

吉村　誠Makoto Yoshimura

Mr. Yoshimura brings people together with hearty ramen.

He has always had a deep love for ramen and has continued his exploration of ingredients and techniques. With many years of experience, he cares about making each bowl of ramen with care. Paying attention not only to taste but also to presentation, he emphasizes beauty and delicacy. Now, he is at Japanese Noodle Issunbousi, which has the theme of "En-musubi," meaning to connect and nurture a good relationship.

吉村　誠Makoto Yoshimura

Amusez-vous Amusez-vous（アミュゼヴ） Nishitenma, Osaka Steak,Yakiniku/Steak / Wine

赤澤　友和Tomokazu Akazawa

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Mr. Akazawa is a native of Hiroshima. Since childhood, he has liked to cook, which led him to pursue a career in the food industry. He has trained hard and polished his skills in hotels for 9 years and French restaurants. His love of making things led him to create beautiful house-made chocolates, in addition to the overall cuisine at Amusez-vous. With the desire for customers to "enjoy their meals," he purchases carefully selected ingredients without deceit and transforms them into colorful dishes.

赤澤　友和Tomokazu Akazawa

Shotaro 笑太郎 Yodoyabashi, Osaka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Soba (noodles)

寺脇　拓Hiraku Terawaki

Mr. Terawaki started his career in the food and beverage world at 17, building a wealth of experience along the way.

He was born in 1981 in Toyonaka, Osaka. He started his training as a chef at a sushi restaurant when he was 17. After working at a sushi restaurant for 9 years, he worked at a soba restaurant for 7 years. After years of gaining experience, he became independent at 34. In 2011, he opened Rakutaro as the owner. In December 2021, the restaurant was relocated, and he began a new restaurant, Shotaro. He personally selects seafood and other ingredients at the market, purchasing high-quality ingredients and always striving to provide guests with the most delicious meals.

寺脇　拓Hiraku Terawaki

Restaurant ranking

Browsing history

Kobe Koushiya

Mr. Irita puts his heart and soul into every slice with the skill he has honed by dedicating himself to Yakiniku.

KATSUDON

He succeeded his family business as he loved [Katsudon (rice bowl topped with cutlet)] made by his father who is a chef and the first generation of the main branch.

Tori Ni Koishita Hi Teradacho Branch

Mr. Nakata works in the kitchen every day with the motto of conveying deliciousness.

Kyoto Stand Kiyokiyo Sanjo Shinsen Branch

Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.

Kyonomachi Umeda Branch

If you forget your gratitude, you won't be able to meet delicious ingredients.

Fujino

From part-time work during high school, Mr. Kadono chose the path of living on his own skills.

President CHIBO Minami-honten

A chef whose delicate skills have raised okonomiyaki to a higher level.

Namba Teppanyaki Sublime

Robatayaki Isshin Moriguchi Branch

Providing "the joy of food" that spreads a chain of smiles.

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

Kappa Ramen Honpo Izumisano Branch

Fell in love with KAPPA HONPO president and started a career in ramen (noodles).

Ca sento

An athletic-oriented chef, not sport-oriented nor too stoic.

Cow specialty store Itamae Yakiniku Ichigyu Namba Higashi Shinsaibashi Branch

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch

Table36

Mr. Yoshida's interest in creating things led him to the world of French and Italian cuisine.

Teppanyaki Minami

Mr. Nakagawa presents his experience cultivated through Italian and French cuisine in Teppanyaki.

Shabuzen Umeda Branch

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Japanese Noodle Issunbousi

Mr. Yoshimura brings people together with hearty ramen.

Amusez-vous

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Shotaro

Mr. Terawaki started his career in the food and beverage world at 17, building a wealth of experience along the way.