41 - 60 of 206 chefs
-
Yakiniku Nanatsuboshi Shinsaibashisuji Branch
焼肉七つ星 心斎橋筋店
- Minamisemba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
-
![]()
岩谷 一輝Kazuki Iwatani
-
Mr. Iwatani continues to attract people both in taste and price.
Mr. Iwatani is the head chef at Yakiniku Nanatsuboshi Shinsaibashisuji Branch. Nanatsuboshi offers seven kinds of beef, carefully selected for their taste and price; each is a rare part of Japanese black beef. He and the restaurant continue to attract visitors with its delicious food and reasonable prices, which can only be offered by a Yakiniku restaurant directly operated by a butcher store with four branches in the Sanda area of Kobe.
岩谷 一輝Kazuki Iwatani
-
-
Shinsaibashi Steak
心斎橋ステーキ
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak
-
![]()
秦 幸治Koji Hata
-
With a passion for cooking, Mr. Hata decided to pursue a career in the culinary field and opened his restaurant after waiting with full preparation.
He was born in 1966 in Fukuoka. Having loved cooking since school, he started working for a telecommunications company, but his passion for cooking was so strong that he jumped into a Japanese restaurant in Fukuoka Prefecture, where he trained for seven years. He then trained for four years at a Japanese restaurant in Tokyo, where he served as sous chef. After working as a sous chef at a teppanyaki restaurant in Tokyo and as a manager at a teppanyaki restaurant in Osaka, he opened his own teppanyaki restaurant, Oh! My Steak in Osaka. In 2024, he opened the second restaurant, Shinsaibashi Steak.
秦 幸治Koji Hata
-
-
Naniwa Yakiniku Saburo
浪華焼肉さぶろう
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball
-
![]()
北井 幸雄Yukio Kitai
-
To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.
He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.
北井 幸雄Yukio Kitai
-
-
Shokudoen Kita Shinchi Branch
食道園 北新地店
- Kita-Shinchi, 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
-
-
Hormone Yakiniku Shichifuku Namba branch
ホルモン焼肉 七福 難波店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
-
![]()
キムChef Kim
-
The master chef keeps creating the tastes of Korea where he grew up.
He was born in Korea and came to Japan on business. Though he was working in a different field, he got an opportunity and entered the cooking field, since then he has accumulated a career as a chef. With his natural good sense, and also advice from his friends and acquaintances who were from Korea, he started showing his talent, and became the master chef at [Hormone Yakiniku Shichifuku Sinsaibashi branch] when it opened. Their popular menus are [Kal-guksu (Korean noodles)] and [Yukhoejang (spicy Korean soup)].
キムChef Kim
-
-
Yakitori Kagura
やきとり神楽
- Higobashi, Osaka
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
-
![]()
中西 和慶Kazuyoshi Nayanishi
-
Mr. Nakanishi's career began helping his grandmother in her restaurant since childhood.
He was born in 1995 in Osaka. His grandmother was a chef, and he started helping her when he was a child. While helping his grandmother, he learned the joy of cooking and decided to become a chef as his future dream. After graduating from school, he entered the culinary world and began training. He worked at a steak restaurant for 9 years, honing his skills. Currently, he is the manager of Yakitori Kagura, which opened in October 2024. He also values his ties with the producers of chicken and vegetables by visiting the places where they are produced.
中西 和慶Kazuyoshi Nayanishi
-
-
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
-
-
Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch
焼肉侘び寂び 法善寺横丁本店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine
-
![]()
宮里 常治Tsuneharu Miyasato
-
Mr. Miyasato has loved to eat since he was a child and cooked by himself.
He was born in 1981 in Okinawa. From an early age, he loved eating and cooking his food at home. At the age of 20, he entered the culinary world and began his training. He honed his skills for 17 years at a kappo restaurant, which once won a star in the Michelin Guide, and for three years at a sushi restaurant. Currently, he is the owner of Yakiniku Wabi Sabi, which opened in June 2022. He says he wants guests to spend a relaxing and peaceful time in a relaxed atmosphere.
宮里 常治Tsuneharu Miyasato
-
-
Teppanyaki Kobe
鉄板焼 神戸
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
-
![]()
平瀬 和豊Kazutoyo Hirase
-
Admired the appearance of chefs and entered the world of cooking.
Mr. Hirase was born in 1975 in Hyogo. Influenced by the TV program he watched as a student, he decided to become a chef. Joined a members-only resort hotel and began his career in earnest. Since then, he has continued to hone his skills around Hyogo and the Hokuriku region and joined Teppanyaki Kobe in 2009. Currently, he provides guests with a pleasant experience with his brilliant teppanyaki performances and thoughtful hospitality.
平瀬 和豊Kazutoyo Hirase
-
-
Zuientei
隨縁亭
- Namba, Osaka
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / General
-
![]()
田畑 伸吾Shingo Tabata
-
Making food for loved ones is the root of his career as a chef for Mr. Tabata.
He was born in 1983 in Wakayama. Since his teenage years, he has loved to cook for his family and friends and chose to go to culinary school with this passion. After graduation, he began his career as a chef at Irodori, a Japanese cuisine restaurant in Hyatt Regency Osaka. In 2017, he joined Hotel Monterey Grasmere Osaka with the head chef he looks up to as his mentor. Currently, he is the head chef of Zuientei.
田畑 伸吾Shingo Tabata
-
-
Taishu Yakiniku Birichan Namba Shinsaibashi Branch
大衆焼肉びりちゃん 難波心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
-
![]()
山本 悠貴Yuuki Yamamoto
-
Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious."
He was born in 1991 in Shiga. Attracted by the opportunity to hear "Thank you" and "It was delicious" directly from guests and to see their smiling faces, he entered the culinary world. He obtained a chef's license while working. His career started at an izakaya (Japanese-style pub). Then, after gaining experience at a tuna yakiniku restaurant, he joined his current company. Recognized for his abilities, he has managed the Birichan Namba Shinsaibashi Branch since its opening in April 2024.
山本 悠貴Yuuki Yamamoto
-
-
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
-
-
NIINA
NIINA
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Steak,Yakiniku/Steak / Italian / Steak / Cocktail
-
![]()
天野 政宏Masahiro Amano
-
Offering a relaxing moment with exquisite Italian cuisine made with the utmost care and attention to detail.
Mr. Amano was born in Osaka in 1990. Interested in cooking from an early age, he entered this world. He started his training at a yakiniku restaurant. His next job was at a meat bar, where he met a respected chef, which deepened his love for cooking. Later, he honed his skills in earnest, mainly in Italian cuisine, and worked in various genres, including Western and international cuisine. In 2020, he joined NIINA from its founding, becoming the head chef and manager upon its opening.
天野 政宏Masahiro Amano
-
-
Sosaku Kushikatsu Bouyatetsu
創作串カツ 坊也哲
- Minamisemba, Osaka
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
-
![]()
越智 哲也Tetsuya Ochi
-
Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.
He was born in 1991 in Hyogo. Since the age of 18, when he entered the world of Kushikatsu, he has worked exclusively with Kushikatsu. After training at Kushikatsu specialty restaurants in Kita Shinchi, Noda, and other northern areas of Osaka, he is now the owner and chef of Bouyatetsu.
越智 哲也Tetsuya Ochi
-
-
Kyoto Style Teppan Hasegawa
京風鉄板 はせ川
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine
-
![]()
肥後 悟 氏Satoru Higo
The Chef's Recommendations -
Bringing the Style of Kyoto-Style Teppanyaki Hasegawa to Shinsaibashi
Satoru Higo is a chef who started his culinary journey with Western cuisine and later discovered teppanyaki. After working as the manager and head chef at a steakhouse in Kitashinchi, he assumed the position of head chef at Kyoto-style Teppanyaki Hasegawa in Shinsaibashi in February 2022.
肥後 悟 氏Satoru Higo
-
-
Waraiya Uratenma Tenjin Yokocho Branch
わらいや 裏天満天神横丁店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Seafood,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake
-
![]()
南 光和Mitsukazu Minami
-
Worked part-time in a restaurant as a student and went straight into cooking.
Mr. Minami was born in 1991 in Osaka. As a student, he worked part-time at a Kushikatsu (deep-fried skewers) restaurant in Shinsekai for 2 years. Since childhood, he has always liked to cook, so he entered the world of cooking. He studied at a Japanese restaurant with a vague desire to get his own restaurant someday. Later, he opened a Japanese restaurant for 2 years. Then after improving himself at an izakaya in Umeda, he became the owner of Waraiya in July 2022.
南 光和Mitsukazu Minami
-
-
Kokuryu Ebisubashi Branch
黒龍 戎橋店
- Namba, Osaka
- Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Sake
-
![]()
町田 茂Shigeru Machida
-
Attracted by the thoughts and skills of artisan chefs, Mr. Machida began walking the path of Japanese cuisine.
He is a native of Osaka. Interested in eating and making things more than others, he became especially fascinated by the delicate presentation of food and the knife skills of artisan chefs, leading him to pursue a career in Japanese cuisine. In 2007, he started his life as a chef at a kappo restaurant in Kitashinchi. Since then, he has worked in 20 restaurants, including not only Japanese but also Italian, Chinese, and others. He has also been involved in the launch of many restaurants. Currently, he works as a chef at the Kokuryu Ebisubashi Branch.
町田 茂Shigeru Machida
-
-
Kuromon Kuragin
黒門 蔵銀
- Nipponbashi, Osaka
- Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
-
![]()
越田 千枝子Chieko Koshida
-
Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.
She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.
越田 千枝子Chieko Koshida
-
-
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
-
-
The New World
ザ・ニューワールド
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Cookshop / Sashimi (raw fish)/Seafood / General
-
![]()
鳥羽 周作Shusaku Toba
The Chef's Recommendations -
The owner-chef of The New World.
Mr. Toba was born in 1978 in Saitama Prefecture. He has a unique background, having quit his job as a J-League trainee and worked as an elementary school teacher before entering the world of chefs at 32. He trained for 3 years at DIRITTO in Kagurazaka, 2 years at Florilege in Aoyama, and 2 years as a sous chef at Aria di Tacubo in Ebisu before becoming the chef at Gris in Yoyogi Uehara in March 2016. He then became the owner-chef of the same restaurant, which reopened as sio in July 2018.
鳥羽 周作Shusaku Toba
-
