141 - 160 of 211 chefs
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Creative Japanese Confectionery Studio BASHOAN
創作和菓子工房 芭蕉庵
- Osaka Station/Umeda Station, Osaka
- Cafe,Cafe/Sweets / Ice Cream / Wagashi (traditional Japanese sweets) / Japanese Tea
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齋藤 有未Yumi Saito
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She jumped into the field of Japanese confectionery along with her passion toward sweets and people.
She was born in 1996 in Osaka prefecture. She often made sweets since she was a child, as she liked cooking and also satisfying people. She was so astonished by eating tasty [warabi-mochi (bracken-starch dumpling)] at [Bashoan], as well as its style of grinding a stone mill to make your own flower, that she longed to be on the providing side. She started working at [Creative Japanese Confectionery Studio Bashoan] in 2015. Currently she is actively working as its manager, offering the traditional tastes with her smile to bring the enjoyment she experienced to many people.
齋藤 有未Yumi Saito
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Japanese Omakase Restaurant YOSAKURA
日本料理 世桜
- Minamisemba, Osaka
- Japanese,Japanese / General / Japanese Beef Steak / Sushi
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安部 七波Nanami Abe
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Ms. Abe leaves her living proof by doing valuable work for the world and others.
She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.
安部 七波Nanami Abe
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Kappa Ramen Honpo Sennichimae Branch
河童ラーメン本舗 千日前店
- Namba, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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小山Koyama
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A big ramen lover decided to make ramen noodles by himself
He started working at a ramen shop as a part-time as he loved ramen noodles. As he really liked the shop owner, he decided to be a chef there. There are several shops in his ramen chain, however they all serve different soups depending on the area. He tries to take root in the area with their [only 1] taste.
小山Koyama
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M no Yakiniku Fukushima Main Branch
Mの焼肉 福島本店
- Osaka Station/Umeda Station, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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筒井 啓太Keita Tsutsui
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Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.
He was born in 1994 in Hyogo. Since childhood, he has been fascinated by careers that bring joy to people, which led him to become a chef. He gained experience working in an Italian restaurant while studying at Tsuji Culinary Institute. Even after graduation, he developed his skills at a renowned Italian restaurant. After enhancing his specialized knowledge and skills, he started working at his current company to challenge himself in a new field. While emphasizing not only cooking but also communication skills, he showcases his skills at M no Yakiniku Fukushima Main Branch.
筒井 啓太Keita Tsutsui
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Shokudo Uchino
食堂うちの
- Kita-Shinchi, Osaka
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Wine
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藤田 良平Ryohei Fujita
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Mr. Fujita's unique approach and careful cuisine make foodies impressed.
He was born on May 24, 1980 in Osaka. He trained at Yamagataya, a Yakiniku restaurant that continues to fascinate gourmets in Kitashinchi, Osaka. Later, he accidentally began working at a rented late-night diner and steadily gained popularity as a hideout spot. In February 2022, he opened an independent business and started Shokudo Uchino with an ex-colleague from Japanese food. As an owner, he welcomes many guests.
藤田 良平Ryohei Fujita
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XEX WEST
XEX WEST
- Nishi-Umeda, Osaka
- Sushi,Japanese / Italian / Cocktail
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佐々木 聖Akira Sasaki
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Communication with guests is important.
Mr. Sasaki is particular about the beautiful presentation of his dishes and the special flavors unique to XEX. "I provide warm and friendly service and offer dishes tailored to the customer's needs, valuing conversation with the customer at the counter," he says. Many regular guests adore Mr. Sasaki and visit the restaurant several times a month.
佐々木 聖Akira Sasaki
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Sushi Akagi
鮨 赤木
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian
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赤木 伸行Nobuyuki Akagi
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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
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Japanese Fermented Degustation Bar ODORU
Japanese Fermented Degustation Bar ODORU
- Honmachi/Sakaisujihonmachi, Osaka
- Vegan/Vegetarian/Macrobiotic,Other / Shojin Ryori (Buddhist cuisine) / Shojin Ryori (Buddhist cuisine) / General
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若宮 たみ江Tamie Wakamiya
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Ms. Wakamiya offers guests food that is kind to the body and soul.
Hello, my dears, This is Tamie from Japanese Fermented Degustation Bar ODORU. My wish is to be your friend, and this thought is based on my own experiences, such as traveling to many countries and living overseas. What always comes to my mind is that you can experience a place more deeply when you have friends there, even in the middle of your travels. Among those experiences, dining is something that fully stimulates all five senses, making your experience richer and deeper. For that reason, I've opened my place in Osaka, the city where I grew up and where I still fall in love with every day. I'd love for you to have a local experience, just as we Japanese enjoy at home-savoring the umami and dashi uniquely of Osaka, as well as fermented foods and seasonings that are distinctly Japanese. At my place, I focus on using domestic ingredients and elements of Buddhist cuisine, which promote both physical and mental health. You can even enjoy a mini-lesson on Japanese dining culture while you dine. I will be very happy if you come to love Japan even more through these experiences than you know now. Thank you. Sincerely, Tamie
若宮 たみ江Tamie Wakamiya
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LIEN
LIEN
- Osaka Station/Umeda Station, Osaka
- French,Italian/French / French / Seafood / Wine
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堀 裕大Yudai Hori
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The owner-sommelier carefully selects wines and dishes in blissful harmony.
Mr. Hori was born in 1983 in Wakayama. In high school, he became interested in the food and beverage industry because he liked to eat delicious food. Starting training at a dining bar in Umeda, Osaka, he learned many things, including serving as a waiter. He especially explored wine and obtained a sommelier certificate in 2009. In 2014, he opened his own restaurant and gained popularity. In 2024, the restaurant moved to its current location. With its unchanged flavor, it has been well received by customers who enjoy relaxing in a more elegant space than ever before.
堀 裕大Yudai Hori
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Mahoroba Irori Shinsaibashi
まほろば囲炉裏 心斎橋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Unagi (eel) / Yakiniku (Japanese BBQ)
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大嶋 毅志Tsuyoshi Oshima
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A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.
Mr. Oshima was born in 1975 in Kyoto. His interest in eating and drinking led him to choose a life as a chef. In 2016, he entered Bar Hakushaku and started his career in earnest. Then, he studied at Restaurant Bar REST and accumulated more experience as a chef at the seaside restaurant Kaibo-tei in Maizuru-shi, Kyoto. In 2017, he joined Mahoroba Iroriyaki Shinsaibashi. Currently, he responds to everything from cooking to hospitality as a restaurant manager.
大嶋 毅志Tsuyoshi Oshima
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Kani Kani Jo
蟹かに城
- Nipponbashi, Osaka
- Japanese,Japanese / General / Crab / Fugu (blowfish)
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陳 ?Yu Chen
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Over 20 years of experience in Japanese cuisine! Mr. Chen wants to bring smiles to people through delicious food.
Fascinated by Japanese food, he came to Japan and has been engaged in Japanese cuisine for more than 20 years, honing his skills. He has long been devoted to crab and blowfish cuisine in particular and has mastered those fields. After obtaining permanent residency in 2011, he further pursued his Japanese culinary skills. Having had the opportunity to be involved in the launch of Kani Kani Jo from the initial planning stages, he was appointed head chef when it opened. Every day, he strives to bring smiles to many people's faces with his exquisite cuisine, which is made with a little extra care, as well as high-quality ingredients such as crab and blowfish.
陳 ?Yu Chen
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Katsura Hanare
かつら はなれ
- Chayamachi/Nakazakicho, Osaka
- Japanese,Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood
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井上 桂Kei Inoue
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Ms. Inoue wants you to enjoy the most delicious way to eat seasonal ingredients.
She was born in 1977 in Osaka. After experiencing various cooking genres, such as Kappo, hotels, and Japanese restaurants, she became independent in 2007 with the opening of Wasai Chubo KATURA. Currently, she is responsible for the kitchens of two restaurants, Wasai Chubo KATURA and Katsura Hanare. She believes that delicious food makes people happy, so she herself tries to enjoy cooking.
井上 桂Kei Inoue
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Kurubushi
踝
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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本田 喜世一Kiyokazu Honda
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Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.
He was born in Shiga and is the head chef of Kurubushi. Having loved cooking since childhood, he was fascinated by the work of bringing joy to people through food, which led him to become a professional. After training at a Japanese restaurant in Shinsaibashi, he joined the renowned Tenma restaurant, Sousaku Shubou Nakanaka, in 2015, where he honed his imagination and cooking skills to make the most of seasonal ingredients, which is the restaurant's motto. In 2020, he became the head chef of the restaurant's 2nd location, Sousaku Shubou Sou Sou. After developing it into a popular restaurant, he was appointed to his current position when the 3rd restaurant, Kurubushi, opened in the fall of 2022. Through seasonal kaiseki courses, he is presenting the culmination of his experience.
本田 喜世一Kiyokazu Honda
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Matsusakagyu Yakiniku M Namba Branch
松阪牛焼肉Ｍ 難波店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean
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深見 和俊Kazutoshi Fukami
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Realizing personal growth through work and accumulating solid skills and knowledge.
Mr. Fukami was born in 1966 in Osaka. At the invitation of his best friend, he entered into the world of cooking. He gained experience at a Yakiniku restaurant and learned the skills necessary for Yakiniku from scratch, such as the selection of ingredients, the degree of roasting, and the amount of heat. After that, he moved to Matsusakagyu Yakiniku M Namba Branch through the introduction of an acquaintance and further honed a wider range of cooking skills. He is always looking for new challenges and continues to face the ingredients and cooking methods sincerely.
深見 和俊Kazutoshi Fukami
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Wagyu beef and local specialty RESTAURANT &BAR 17CLUB
BAR＆RESTAURANT 17CLUB
- Namba, Osaka
- Dining Bar,Dining bar / Japanese Beef Steak / Pasta / Hamburger Steak
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村澤 慎一Shinichi Murasawa
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A childhood dream took shape in the head chef's meticulous French cuisine.
Mr. Murasawa was born in 1974 in Ishikawa. He is a chef with extensive experience in French cuisine. After 10 years of working at a French restaurant, he served French dishes at APA Hotel from the age of 28 to 35 and then ran his own French restaurant for five years. He returned to APA Hotel to open a new restaurant and took part in menu planning. He also gained experience as a chef at a wedding venue. His passion for cooking has remained a part of his childhood dream, and his love for French cuisine originated from his admiration for it on a TV show.
村澤 慎一Shinichi Murasawa
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SIK eatery
SIK eatery
- Awaza/Kyomachibori, Osaka
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Rice Porridge
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河村 裕雅Yuga Kawamura
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Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.
He has experience in various fields and has acquired cooking skills in Chinese, Hong Kong, Taiwanese, and other Asian cuisines. Currently, he works at the popular restaurant SIK eatery, which attracts many people daily. In addition to the delicious food, he also pursues comfortable space and aims to provide a different kind of enjoyment each time guests visit, whether for breakfast, lunch, or dinner.
河村 裕雅Yuga Kawamura
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Kappa Ramen Honpo America Mura Branch
河童ラーメン本舗 米国村店
- Amerikamura, Osaka
- Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)
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上田 忠義Tadayoshi Ueda
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Fan and Repeater Chef of Kappa Ramen (noodle)
Born in 1977 in Hyogo. He loved Kappa ramen for a long time and was a repeater. Via his friend, he started his ramen career at Sennichimae shop. He strives for his dream of starting his own shop every day.
上田 忠義Tadayoshi Ueda
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Sushi Monji
寿し 門司
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Fugu (blowfish)
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門司 知治Tomoharu Monji
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Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.
He was born in 1976 in Kitakyushu City, Fukuoka. He grew up under the influence of his father, who was the president of the Japan Cooks Association, and his brother, a French chef. Although he had no intention of entering the culinary world, his promise to his mother led him to train at a sushi restaurant through his father for three years. He once left cooking but began to pursue it seriously when he met an excellent sushi chef at 22. After working at the highest-selling Sushi restaurant in Japan, he opened Sushi-dokoro Shinmon, which was renamed Sushi M ji three years ago.
門司 知治Tomoharu Monji
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Wolfgang's Steakhouse Osaka
ウルフギャング・ステーキハウス 大阪店
- Osaka Station/Umeda Station, Osaka
- Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine
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新堂 裕史Hiroshi Shindo
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Mr. Shindo makes guests smile with its superb steaks, which pay particular attention to quality, aging, and grilling.
He was born in 1970 in Osaka. With a strong passion for food that makes people smile, he decided to pursue a cooking career to acquire expertise. After training at a yakitori restaurant for four years, he honed his Japanese kappo cooking skills under Mr. Hideki Takashima at the famous kappo restaurant Kigawa Takashima. Then, he worked at Century Court Marunouchi but returned to Osaka due to personal circumstances. In 2019, by fate, he was appointed the kitchen manager at Wolfgang, a position he holds to this day.
新堂 裕史Hiroshi Shindo
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Daiki Suisan Kaiten Sushi Dotonbori Branch
大起水産回転寿司 道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaitenzushi (conveyor belt sushi),Japanese / Sushi
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今村 哲也Tetsuya Imamura
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Mr. Imamura is a chef who conveys the appeal of Sushi through Sushi seminars.
He was born in 1971 in Osaka. With his love of eating, he decided to pursue a career in the food industry. Although he initially did not like sushi, the taste of the sushi he made himself led him to the world of sushi. He actively shares the appeal of Sushi at Sushi seminars, such as lecturing guests on how to make sushi. "I devote myself to ensuring that guests can enjoy their meals with a smile," he says.
今村 哲也Tetsuya Imamura
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