Kyoto and Osaka Area Chef search result : Page 7

foujita foujita Fukushima/Noda, Osaka Italian,Italian/French / Soba (noodles) / General / Nabe (hot pot)

門野　倫也Michiya Kadono

The Chef's Recommendations

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

He was born in April 1973 in Hyogo. Experienced in the food and beverage industry as a part-time job in high school. He had been a salaried employee of a large company but quit because he wanted to work with his own skills. Having good seniors, he trained and studied Western cuisine, Japanese cuisine, French cuisine, and handmade soba (buckwheat noodles). Since 2014, he has been the head chef of the affiliated restaurant Fujino. Currently, he is also the head chef of foujita. While utilizing his French experience, he opens up new Japanese and Western cuisine.

門野　倫也Michiya Kadono

Sumibi Yakiniku Hibinotei Nakamozu Branch 炭火焼肉ひびの亭　中百舌鳥店 Sakai, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

岸本　英則Hidenori Kishimoto

Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.

He was born in 1980 in Osaka. Entered the world of food and drink from the age of 18. In the beginning, he worked in Japanese cuisine as his main genre. He has honed his skills as a chef in Japanese cuisine, which, like Yakiniku, values its ingredients. After 5 years of experience at a kaiseki restaurant, he switched the genre to Yakiniku. Since around 2013, he has been working at the current restaurant. He is currently its manager.

岸本　英則Hidenori Kishimoto

Ibushigin Kazuya 燻吟かず家 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake

横田　宗也Kazuya Yokota

The Chef's Recommendations

Part-time work experience as a student attracted Mr. Yokota to the food and beverage industry.

He was born in March 1985 in Osaka. His starting point was a part-time job at a restaurant during high school. After entering university, he gained experience in an Izakaya (Japanese pub). His skills were recognized, and he became a manager while still at university. At 25, he left the company and acquired various experiences to become independent. Then, he opened his first restaurant, Sumibi Kazuya, at 26. In November 2015, the first restaurant celebrated its 4th anniversary, and the second restaurant, IBUSHIGIN KAZUYA, was opened on December 6th. As the owner and chef of two restaurants, he continues to work tirelessly day by day.

横田　宗也Kazuya Yokota

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

Miyazaki Beef Yakiniku Matsushin 宮崎牛焼肉　松心 Higashi-Dori/Doyama, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

松尾　利章Toshiaki Matsuo

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Mr. Matsuo is a native of Toyonaka in Osaka. After graduating from a cooking school, he trained in Japanese cooking at traditional Japanese restaurants, ryokan inns and high-class Japanese restaurants. He polished his skills in Japanese food for 20 years and, at the same time, cultivated his eye for inspecting ingredients. After working in the dining industry, he opened his own Japanese restaurant in Nakatsu. In the 8th year of his career, he encountered Miyazaki beef and fell in love with its high-quality meat and flavors. Because of this, he determined to open his own Miyazaki beef restaurant Matsushin in 2020. From his experiences when he was young, he was passionate about providing really delicious and inexpensive food that he wanted customers to eat. So with his restaurant, he provides Miyazaki beef he carefully selected at reasonable prices.

松尾　利章Toshiaki Matsuo

Temma Sakaba Sushikin 天満酒場　すし金 Tenjinbashi/Tenjinbashi-suji, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Oden

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

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

Tetsuju 鉄じゅう Namba, Osaka Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

多々納　大展Hironobu Tatano

Mr. Tatano is a chef born in a town of food and humanity who also runs a farm.

He is a native of Osaka. After graduating high school, he trained at the famous Osaka restaurant Kushinobo. Four years later, he left the restaurant business. But at 25, he opened a 5-square-meter restaurant in Soemon-cho, Minami, Osaka. That was the beginning of it all. He acquired qualifications as a sommelier, sake connoisseur, and cheese sommelier and also started his own farming in Kushimoto, Wakayama. He is a chef born and raised in Osaka, a city of kuidaore (to eat until drop) filled with human kindness.

多々納　大展Hironobu Tatano

Niku Kappo Futago THE JUNEI HOTEL KYOTO 肉割烹ふたごTHE JUNEI HOTEL KYOTO Shichijo/Tambaguchi, Kyoto Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

稲田　慎也Shinya Inada

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.

稲田　慎也Shinya Inada

Matsusaka Gyuu Amiyaki Okuyama 松阪牛網焼き　おくやま Yokkaichi, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / General

奥山　博Hiroshi Okuyama

The Chef's Recommendations

The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."

Born in Mie prefecture, in 1968. His parents loved sushi and the like, so they raised him in a "gourmet family." They were very interested in the world of food. He also decided to work in the food business, and started work at a hotel after he graduated high school. He polished his skills in Japanese, French, and other styles of cooking. Through his fascination for the proud local specialty of his hometown, Matsusaka Gyuu ushi, he came to work for the long-standing Matsusaka ushi (beef) specialty restaurant, "Asahi-ya," which further deepened his specialty knowledge. His experience up to this point culminates in the Matsusaka ushi specialty restaurant, "Matsusaka Gyuu Amiyaki Okuyama," which he opened in Yokaichi city.

奥山　博Hiroshi Okuyama

Kobe Beef Yakiniku Okatora 神戸ビーフ焼肉　お加虎 Sannomiya, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

坂本　敏章Toshinori Sakamoto

Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.

He was born in 1997 in Hyogo. Having loved cooking since childhood, he entered the restaurant industry after graduating. He honed his skills as a chef at GRAND SHARK, a dining bar in Kobe. In May 2023, when Kobe Beef Yakiniku Okatora opened, he joined the company. Under manager Mr. Takayuki Kato and owner Mr. Koji Okamoto, he serves carefully selected beef each day. Having more passion and care for meat than any other person, he prides himself on delighting the eyes and palates of visitors with his flavors and presentation.

坂本　敏章Toshinori Sakamoto

Nick Nick Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo Steak,Yakiniku/Steak / Steak

錦　昭光Akimitsu Nishiki

Mr. Nishiki is an ambassador of Kobe Beef, fascinating people with meat that only a butcher store can provide.

He was born in 1980 in Kobe. He is a chef full of love for his hometown who decided to open Nick out of a desire to convey the appeal of Kobe beef. In addition to selling meat as a butcher store, he has also set up an eat-in space for people to casually enjoy meat, showing a new way of being a meat shop. Not only does he sell carefully selected meats, including Kobe beef, but he also attracts attention for his style of cooking meat of the visitor's choice in the shop.

錦　昭光Akimitsu Nishiki

Kushi-no-Bo Sky Bld. branch 串の坊　スカイビル店 Osaka Station/Umeda Station, Osaka Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers)

西村　良平Ryohei Nishimura

He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.

He was born in 1973 in Hyogo prefecture. When he worked part-time at [Kushi-no-Bo] in Kitashinchi, he found the joy of cooking, and became a full-time employee to be a [real professional chef of deep-fried skewers]. He has been working for more than 20 years exclusively for cooking [deep-fried skewers] using seasonal ingredients, currently as a chef and the manager. He carefully prepares skewers one by one focusing on making a good balance between the ingredient and batter, while keeping the oil fresh for frying skewers. He keeps offering just-cooked hot skewers fried with exquisite timing to bring out the original savory taste of the ingredients with a crispy texture.

西村　良平Ryohei Nishimura

Sumibi Yakitori Sakomori Kitashinchi Hondoori Branch 炭火焼鳥さかもり北新地本通り店 Kita-Shinchi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

高尾　大作Daisaku Takao

Mr. Takao entitles himself a "newcomer" at Kitashinchi, so always wants to be a challenger.

He was born in 1979 in Osaka. He worked as a salesperson for a cosmetics company in Tokyo and traveled around the country. Then, his passion for "not only pleasing many people but also wanting to see each customer's happy face right before him" led him to the food and beverage industry. After eight years of experience in Italian and yakitori restaurants, he was impressed by the yakitori at Sakamori and eventually joined the restaurant. Even now, as his career progresses, he remains humble, calling himself a "newcomer," and continues to take on new challenges every day.

高尾　大作Daisaku Takao

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

Tofu-ya とうふや Ise, Mie Japanese,Japanese / General / Tofu Dishes

千原　昌也Masaya Chihara

His signature crafted tofu cuisine comes backed by years of Japanese culinary training.

He was born in 1969 and grew up in Mie Prefecture. During his childhood, he would catch fish on his own to cook with, which was the beginning of his culinary dreams of becoming a chef. After he graduated from high school, he went on to spend three years in Nagoya to gain experience at the restaurant Nadaman in the Tokyu Hotel. From there, he went back to his hometown in Ise to work with traditional Japanese cuisine at a restaurant named Katsuragawa. After three additional years of training, he went on to spend 10 years working at Sushi Kyu on the historic Okage Yokocho side street. At age 35, he joined Tofu-ya and eventually worked his way up to become a head chef. You can find him there today preparing a wide variety of tofu and other soy-based dishes.

千原　昌也Masaya Chihara

Hibikorenikujitsu 日々是肉日 Yodoyabashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Sousaku Sushi (creative sushi) / Yakiniku (grilled meat)

新宅　裕之Hiroyuki Shintaku

A chef who entertains guests with his specialty and thoughtful service.

Mr. Shintaku was born in 1984 in Hyogo. When he was 20, he started his career at a famous Japanese restaurant in Hyogo. At 24, he became a member of Operation Factory, a restaurant management company, where he gained experience in exclusively Japanese cuisine. In June 2022, he became head chef at the opening of Hibikorenikujitsu.

新宅　裕之Hiroyuki Shintaku

GION Yamaneko GION　山根子 Gion, Kyoto Izakaya (Japanese tavern),Taverns / General / Japanese Sosaku (creative cuisine) / Sake

泉　佳代子Kayoko Izumi

Ms. Izumi is the owner who proposes unique pairings based on her deep knowledge of sake.

She was born in Kyoto. Fascinated by the depth of sake, with its various flavors and aromas, she entered the restaurant business. In 2023, she opened GION Yamaneko as an owner. Since she is a sake expert and used to manage a shochu bar, she has extensive knowledge of pairing with food. She is also a certified senior koji (rice molt) specialist and is familiar with fermented foods, koji foods, and beverages, which is why she is planning to make homemade doburoku (unrefined sake) and amazake (sweet rice drink) at the bar.

泉　佳代子Kayoko Izumi

Steak House Omi ステーキハウス近江 Kyobashi, Osaka Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

加藤　秀明Shuumei Kato

Mr. Kato's ongoing willingness to take on challenges drives him to higher goals.

He was born in 1974 in Shizuoka. Graduated from a confectionery school. After gaining experience in the confectionery industry, he worked at hotels and famous restaurants to improve his culinary skills. Then, he tried other culinary genres, such as teppanyaki, to further broaden his vision. In 2002, he joined "Steak House Omi" by chance, and in 2005, his abilities were recognized when he was appointed head chef. He continues to cook with great enthusiasm.

加藤　秀明Shuumei Kato

Japanese Restaurant Hana-Goyomi 日本料理「花暦」 Namba, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sushi

花田　浩之Hiroyuki Hanada

Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.

He was born in 1971 in Fukuoka. His love of cooking since childhood led him to dream of becoming a chef in Osaka. To fulfill this dream, he began training as a chef at a catering restaurant specializing in Kyoto-style kaiseki and Japanese cuisine. The restaurant owner-chef introduced him to Mr. Kurosaki, the executive chef at the time, and he joined Hana-Goyomi. Currently, he stands at the forefront as the restaurant's Executive Head Chef for Japanese cuisine.

花田　浩之Hiroyuki Hanada

Restaurant ranking

Browsing history

foujita

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

Sumibi Yakiniku Hibinotei Nakamozu Branch

Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.

Ibushigin Kazuya

Part-time work experience as a student attracted Mr. Yokota to the food and beverage industry.

Namba Teppanyaki Sublime

Miyazaki Beef Yakiniku Matsushin

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Temma Sakaba Sushikin

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

President CHIBO Minami-honten

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

Tetsuju

Mr. Tatano is a chef born in a town of food and humanity who also runs a farm.

Niku Kappo Futago THE JUNEI HOTEL KYOTO

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

Matsusaka Gyuu Amiyaki Okuyama

The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."

Kobe Beef Yakiniku Okatora

Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.

Nick

Mr. Nishiki is an ambassador of Kobe Beef, fascinating people with meat that only a butcher store can provide.

Kushi-no-Bo Sky Bld. branch

He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.

Sumibi Yakitori Sakomori Kitashinchi Hondoori Branch

Mr. Takao entitles himself a "newcomer" at Kitashinchi, so always wants to be a challenger.

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch

Tofu-ya

His signature crafted tofu cuisine comes backed by years of Japanese culinary training.

Hibikorenikujitsu

A chef who entertains guests with his specialty and thoughtful service.

GION Yamaneko

Ms. Izumi is the owner who proposes unique pairings based on her deep knowledge of sake.

Steak House Omi

Mr. Kato's ongoing willingness to take on challenges drives him to higher goals.

Japanese Restaurant Hana-Goyomi

Mr. Hanada is enjoying his life as a chef, realizing the dream that he has been drawing since childhood.