Kyoto and Osaka Area Chef search result

Ajiyoshi Sennichimae Branch アジヨシ　千日前店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

中谷　典史Norifumi Nakatani

Ensuring guests' smiles is the top priority. Mr. Nakatani is a manager who offers the delicious flavor of Wagyu beef from Osaka.

He was born in 1983 in Okayama. He jumped into the world of food and beverage after working part-time at a yakiniku restaurant as a student. His pure love for yakiniku eventually led him to join Ajiyoshi Co. He gained experience at all the Osaka City branches and is now Ajiyoshi Sennichimae Branch's manager. The smiles of his guests are his top priority, and he does not compromise on every dish he serves. This spirit is shared with other staff members, creating a comfortable atmosphere throughout the restaurant.

中谷　典史Norifumi Nakatani

Yakiniku Densetsu Baribari 焼肉伝説バリバリ Namba, Osaka Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鈴木　進平Shinpei Suzuki

Mr. Suzuki brings out the best in Yakiniku with the skill and finesse of Japanese cuisine.

He was born in 1987 in Aichi. Starting with a part-time job as a student, he has developed a career in the food and beverage industry. After graduating from Tsuji Culinary Institute, he gained experience and honed his skills in the Japanese food industry, working in Japanese restaurants. Later, as an old acquaintance of the owner, he joined Yakiniku Densetsu Baribari. He is now taking on new challenges while still utilizing his experience.

鈴木　進平Shinpei Suzuki

Niku Horumon × Gyutan Someda Shoten 肉ホルモン×牛タン　染田商店 Tenmabashi, Osaka Yakiniku/Wagyu (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

Yakiniku/Maki-ryori Karasuma Rock 焼肉・薪料理カラスマロック Shichijo/Tambaguchi, Kyoto Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Yakiniku (grilled meat) / Shio Ramen (salt-flavored ramen)

齋藤　勇介Yusuke Saito

Mr. Saito has worked as a chef in Japan and abroad. A chef with a genre-less culinary repertoire.

He was born in 1978 in Kyoto. He started his career in the food and beverage industry at 17 through a part-time job. Experienced in Teppanyaki, Italian, Japanese, Ramen, and Izakaya restaurants, mainly in Kyoto city. He also worked as a chef in Germany for 4 years. While in Germany, he worked at a Teppanyaki restaurant and a Japanese restaurant. Mr. Saito is currently working at Karasuma Rock. He suggests a variety of menus based on his experience working in many different restaurants, regardless of genre.

齋藤　勇介Yusuke Saito

Yakiniku Horumon Daigoro 焼肉ほるもん　大五郎 Gion, Kyoto Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer

山本　大五郎Daigoro Yamamoto

Mr. Yamamoto is making people around the world happy with Yakiniku.

He was born in 1977 in Kyoto. Formerly a professional boxer, he immersed himself in boxing from the ages of 15-31. After retiring, he joined the Italian restaurant THE SODOH HIGASHIYAMA KYOTO (Plan Do See Inc.) as a part-time employee, where he learned the joy of providing delicious food and drinks and a wonderful time to the people he cares about. He worked there for 6 years to learn about service, manners, and hospitality. With warm support from the company, he became independent. Yakiniku Horumon Daigoro celebrated its 10th anniversary in October 2024.

山本　大五郎Daigoro Yamamoto

Yakiniku Yoisho やきにく宵緒 Fukushima/Noda, Osaka Yakiniku/Wagyu (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

Koshitsu Wagyu Yakiniku Gin Namba Branch 個室和牛焼肉吟難波店 Namba, Osaka Japanese,Japanese / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

平子　貴利Takatoshi Hirako

Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.

He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. He was born in 1980 in Chiba. He has always enjoyed eating and talking to people. Having felt the appeal of work that lets him see guests' smiling faces, he entered the world of dining. While working at a Yakiniku restaurant, he met the president of his current company and changed his job. Currently, he displays his skills as the restaurant head of Koshitsu Wagyu Yakiniku Gin Namba Branch, a Wagyu beef BBQ restaurant with private rooms. He spends his days serving delicious Yakiniku and working hard to create a comfortable atmosphere for guests.

平子　貴利Takatoshi Hirako

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

Kanidonya かに問屋 Kishiwada/Izumi/Izumisano/Sennan, Osaka Japanese,Japanese / Crab / Nabe (hot pot) / Hokkaido Cuisine

雪本　貴永Takanaga Yukimoto

Pursuing the delicious taste of crab as the second generation of a live crab specialty restaurant.

Mr. Yukimoto was born into a family that operated a live crab specialty restaurant, and he grew up observing the selection and cooking of crab. It has been six months since he took over the restaurant from his predecessor. He now serves various dishes that bring out the full flavor of live crab.

雪本　貴永Takanaga Yukimoto

Seiwasou 清和荘 Fushimi/Daigo, Kyoto Kaiseki (course menu),Japanese / General / Sake / Kaiseki (tea-ceremony dishes)

竹中　雄大Yudai Takenaka

Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.

Mr. Takenaka was born in 1994 in Kyoto. Born into a family that ran a restaurant, he grew up close to cooking from an early age. After graduating from university, he attended evening classes at culinary school to learn the basics of cooking while working at a fish market in the morning to learn practical skills so that he gained a profound understanding of ingredients. Following that, he honed his skills at prestigious restaurants such as the renowned inn Sumiya Ryokan in Kyoto and joined Seiwasou in 2022. He is a chef who leads a historic restaurant into the future, preserving tradition while fearlessly embracing new challenges.

竹中　雄大Yudai Takenaka

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

Gion Kankanderi Rei 祇園かんかんでり麗 Gion, Kyoto Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Korean

細見　哲朗Tetsuro Hosomi

A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.

For more than 30 years, Mr. Hosomi has been dedicated to cooking, focusing on Japanese food, which is also a part of Japanese culture. In November 2021, he opened an innovative new restaurant, "Gion Kankanderi Rei," by fusing the techniques he has cultivated in "Japanese cuisine," "Korean cuisine," and "Teppanyaki." Connecting the two ancient capitals of Kyoto, Japan, and Gyeongju, Korea, the restaurant is known for its creative cuisine that brings innovative cuisine more familiar to diners.

細見　哲朗Tetsuro Hosomi

Nikutareya Namba BAL Branch 肉タレ屋　なんばBAL店 Namba, Osaka Dining Bar,Dining bar / Gyudon (beef bowl) / Donburi (rice bowl) / Steak

櫻本　昂大Takahiro Sakuramoto

Mr. Sakuramoto continues to grow through his work in cuisine, which he has been involved in for a long time.

He was born in 1999 in Kagoshima. His involvement with cuisine in a part-time job during high school led him to be charmed by the joy of cooking and food arrangements. He gained various kinds of experience through his work, like meat processing at a Yakiniku restaurant. Pursuing a workplace where he could utilize the know-how gained through those experiences led him to the Nikutareya Namba BAL Branch. He works hard every day to provide better cuisine by polishing his skills.

櫻本　昂大Takahiro Sakuramoto

Yakiniku Kobe Gyumaru 焼肉神戸牛丸 Sannomiya, Hyogo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

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

Yakishabu Tent Shabu-shabu 焼きしゃぶ　天幕　しゃぶしゃぶ Tanimachi/Tanimachi-yonchome, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ)

弓削　駿汰Hayato Yuge

It is not just about the meat. Offering a new yakiniku experience to enjoy both meat and vegetables to the fullest.

Mr. Yuge is from Osaka prefecture. Currently serving as chef and floor manager at Yakishabu Tent Shabu-shabu, the second branch of Washoku Enishi Sobakiri in the same area. While Washoku Enishi Sobakiri offers carefully made soba noodles and diverse menu items, Yakishabu Tent Shabu-shabu provides "Yakishabu," combining cooking elements with yakiniku. A different kind of yakiniku experience in which meat is not the only main dish is served.

弓削　駿汰Hayato Yuge

DIP GARDEN TERRACE KITTE Osaka Branch DIP GARDEN TERRACE KITTE大阪店 Osaka Station/Umeda Station, Osaka Asia,Other Asian / Thai / Indian / Imported Beer

ピパット　ソンブーンPipat Sonboon

Mr. Pipat Sonboon is a Thai cuisine specialist who delights guests with authentic techniques.

He is from Thailand. After training as a chef in his home country for 10 years, he joined the current company in 2015. Since then, he has continued to satisfy customers across various locations with the skills he mastered in Thailand. He is now the Thai cuisine chef at DIP GARDEN TERRACE KITTE Osaka Branch. He delights customers of all generations with authentic and flavorful dishes like the signature Green Curry and Tom Yum Kung.

ピパット　ソンブーンPipat Sonboon

SAI.teppan SAI.teppan Kuwana, Mie Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Wine

酒井　美歌子Mikako Sakai

Aiming to be a chef whose dishes leave an unforgettable impression.

Ms. Mikako Sakai is a chef who devotes her skills and heart to making her dishes come to mind when people think of 'what to eat.' SAI.teppan is a teppanyaki restaurant specializing in premium Japanese Black beef and fresh vegetables prepared right before guests. It is well-maintained, and the hospitality of the staff warmly welcomes visitors. She respects the appropriate distance from others and provides a comfortable and pleasant dining experience. The attention to detail from a woman's point of view is an element that enhances the deliciousness of the dishes.

酒井　美歌子Mikako Sakai

Brasserie Potiron Brasserie Potiron Sannomiya, Hyogo French,Italian/French / General / French / Wine

萱澤　昌浩Masahiro Kayazawa

Offering Western culinary techniques in a more casual setting.

Mr. Kayazawa was born in 1984 in Nara. After building a career as a chef in Tokyo and Osaka, he opened Brasserie Potiron. Mr. Kayazawa has studied Western cuisine, including French and Italian. As a place that allows diners to casually enjoy dishes that make the most of the skills he has cultivated, he continues to operate Brasserie Potiron.

萱澤　昌浩Masahiro Kayazawa

Go-En Kyoto Sanjo Shinmachi Go-En　京都三条新町 Nijo Castle, Kyoto Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

石原　慎Susumu Ishihara

Offering smiles and satisfaction is what drives Mr. Ishihara to keep improving himself.

His love of cooking led him naturally to choose a culinary career. As a chef, he takes pleasure in serving delicious food to many people every day. He strives to maximize the appeal of yakiniku while paying close attention to every detail, from the selection of meat to the degree of grilling and sauce.

石原　慎Susumu Ishihara

Restaurant ranking

Browsing history

Ajiyoshi Sennichimae Branch

Ensuring guests' smiles is the top priority. Mr. Nakatani is a manager who offers the delicious flavor of Wagyu beef from Osaka.

Yakiniku Densetsu Baribari

Mr. Suzuki brings out the best in Yakiniku with the skill and finesse of Japanese cuisine.

Niku Horumon × Gyutan Someda Shoten

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

Yakiniku/Maki-ryori Karasuma Rock

Mr. Saito has worked as a chef in Japan and abroad. A chef with a genre-less culinary repertoire.

Yakiniku Horumon Daigoro

Mr. Yamamoto is making people around the world happy with Yakiniku.

Yakiniku Yoisho

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

Koshitsu Wagyu Yakiniku Gin Namba Branch

Mr. Hirako works hard every day to serve delicious Yakiniku and create a comfortable atmosphere for guests.

Paradise of Japanese sake and shochu, Ajihanya

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

Kanidonya

Pursuing the delicious taste of crab as the second generation of a live crab specialty restaurant.

Seiwasou

Connecting history and the future. The fourth generation's challenge and progress with a passion for cooking.

Sukiyaki to shun no shokuzai Kitashinchi Nakatani

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

Gion Kankanderi Rei

A chef with 30 years of experience in Japanese cuisine devotes himself to the taste and beauty of Kyoto ingredients.

Nikutareya Namba BAL Branch

Mr. Sakuramoto continues to grow through his work in cuisine, which he has been involved in for a long time.

Yakiniku Kobe Gyumaru

Kobe beef and wine RUSH

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

Yakishabu Tent Shabu-shabu

It is not just about the meat. Offering a new yakiniku experience to enjoy both meat and vegetables to the fullest.

DIP GARDEN TERRACE KITTE Osaka Branch

Mr. Pipat Sonboon is a Thai cuisine specialist who delights guests with authentic techniques.

SAI.teppan

Aiming to be a chef whose dishes leave an unforgettable impression.

Brasserie Potiron

Offering Western culinary techniques in a more casual setting.

Go-En Kyoto Sanjo Shinmachi

Offering smiles and satisfaction is what drives Mr. Ishihara to keep improving himself.