Restaurant ranking

Restaurant ranking

Close
Search
Browsing history

Browsing history

Close
Search
  • Search
  • View
  • Bookmark

1 - 20 of 402 chefs

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

Shellfish, Shrimp and Crab

貝と海老そして蟹

  • Namba, Osaka
  • Seafood,Japanese / General / Sashimi (raw fish)/Seafood / Mediterranean

中村 宏Hiroshi Nakamura

The Chef's Recommendations

The daily goal is to entertain and satisfy guests.

Mr. Nakamura was born in 1981 in Nagano. He aspired to become a chef in high school through a part-time job at a major restaurant chain. After graduating from Tsuji Culinary Institute in Osaka, he started his career as an Italian chef. After that, he experienced various genres, such as Spanish bars, and became independent in 2013. He and his wife keep the restaurant open today to entertain and satisfy guests.

中村 宏Hiroshi Nakamura

MARCO

MARCO

  • Sannomiya, Hyogo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak

福丸 達也Tatsuya Fukumaru

Making lots of people smile with the blissful taste of Kobe Beef.

Mr. Tatsuya Fukumaru was born in 1980 in Nagasaki. With a love of delicious food, he decided to enter the culinary world himself while visiting and eating at many restaurants during his school days. After graduation, he began training as a chef at a restaurant specializing in teppanyaki. He has developed a good eye for ingredient selection, especially Kobe beef and Kuroge Wagyu beef. While expanding his field, he worked as a chef for 16 years. In January 2020, he opened MARCO as the owner-chef. He works hard to let as many people as possible know about the genuine deliciousness of Kobe beef.

福丸 達也Tatsuya Fukumaru

Nepali & Indian Restaurant BASURI Teradacho

ネパール&インド レストラン BASURI 寺田町

  • Tennoji/Abenobashi, Osaka
  • Indian Curry,Curry / Indian / Nepalese / Indian Curry

サプコタ アジャヤAjaya Sapkota

Mr. Sapkota provides heartwarming hospitality with Nepalese food.

He was born in Nepal. With a dream of opening a restaurant in Japan, he came to Japan. He has been researching the authentic Indian and Nepalese cuisine he learned in his home country to match the Japanese palate. On November 20, 2023, he opened Nepali & Indian Restaurant BASURI with his family. He tries to maintain a restaurant with warm hospitality, the aroma of spices, and a smile on the faces of his guests.

サプコタ アジャヤAjaya Sapkota

Nihonshu Shochu no Rakuen Minoriya

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

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

HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya

HONMACHI豚テキ×昭和ホルモン焼肉てんぐ屋

  • Honmachi/Sakaisujihonmachi, Osaka
  • Izakaya (Japanese tavern),Taverns / Japanese Beef Steak / Yakiniku (grilled meat) / Horumon (offal meat)

グエンバンクアンNguyen Van Quang

Mr. Quang is a young veteran chef who has supported the kitchens of many restaurants, including Tenguya.

He was born in 1993 in Vietnam. In his early 20s, he began his career as a restaurant staff in Japan. After gaining experience in several restaurants, he joined his current company. He has supported Tenguya and other affiliated restaurants as a kitchen staff. By experiencing different menu genres, he has honed his knowledge and skills as a chef. Currently, he is working as a chef at HONMACHI Tonteki x Showa Horumon Yakiniku Tenguya.

グエンバンクアンNguyen Van Quang

Kyoto Kanigin Kawaramachi Branch

京都 かに銀 河原町店

  • Shijokawaramachi/Teramachi, Kyoto
  • Seafood,Japanese / General

大山 武Takeshi Oyama

An experienced Japanese chef offers all-you-can-eat crab.

Since his parents had a Japanese restaurant, Mr. Oyama had wanted to be a chef since childhood. He started working at a kappo restaurant and later served as head chef at a famous hotel. Through a connection with the company's representative, he has been the head chef at Kyoto Kanigin Kawaramachi Branch since 2023.

大山 武Takeshi Oyama

SAKE BAR CHOCO CHOCO

SAKE BAR CHOCO CHOCO

  • Namba, Osaka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

金沢Kanazawa

Mr. Kanazawa opened a sake bar to introduce the delicious taste of Japan to overseas guests.

He was born in 1980 in Osaka. While working for a trading company, he had the opportunity to visit many different countries. As he tasted the cuisine of those countries and met the people there, his fascination for Japanese cuisine, which is his origin, grew. So he took a new step forward by entering the culinary world, a field he had been interested in since his student days. He studied independently and honed his culinary skills under the guidance of his acquaintance, the current head chef, and opened SAKE BAR CHOCO CHOCO as the owner in 2024.

金沢Kanazawa

Wine to Washoku Mikuri

ワインと和食 みくり

  • Shijokawaramachi/Teramachi, Kyoto
  • Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Wine

西 正希Masaki Nishi

Mr. Nishi offers a blissful moment with the exquisite marriage of wine and Japanese food.

He was born in 1975 in Mie. Having loved cooking since childhood, he naturally aspired to become a chef. After graduating high school, he began training at a famous kaiseki restaurant in Kobe. He developed his skills for 14 years, then further honed his skills at a Michelin-starred ryotei restaurant in Mie.  After that, he worked as a head chef at Gion Tsudaro in Kyoto. In 2022, he became the head chef of Mikuri. Every day, he devotes himself to creating a marriage of wine and Japanese cuisine that satisfies his own senses.

西 正希Masaki Nishi

Yakiniku Densetsu Baribari

焼肉伝説バリバリ

  • Namba, Osaka
  • Yakiniku (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

Ganso Kushi-shabu Matsutake Shinsaibashi Branch

元祖串しゃぶ まつたけ 心斎橋店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Japanese Sosaku (creative cuisine)

谷川 貴一Takakazu Tanigawa

Mr. Tanigawa learned the joys and rewards of the restaurant business from practical experience.

He was born in 1986 in Osaka. Having originally started his career in a different industry than food and beverage, Mr. Tanigawa began his career as a chef in his mid-30s. Although he had no experience initially, he found enjoyment and satisfaction through working in restaurants and honed his skills. He is currently working as a chef at Matsutake Shinsaibashi Branch.

谷川 貴一Takakazu Tanigawa

Higashiyama Garden

東山庭 Higashiyama Garden

  • Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
  • Italian,Italian/French / Italian / Pasta / Steak

石井 隆雄Takao Ishii

The Chef's Recommendations

Mr. Ishii is an award-winning chef who embodies tradition and innovation.

He was born in January 1967 in Kyoto. Since elementary school, he has loved to stand in the kitchen and serve food to those around him to their delight. After graduating from culinary school, he worked at Granvia Osaka Stream for 6 years, at the Westin Hotel Osaka for 9 years, and independently in Tokyo for 5 years, followed by 3 years at Granvia Kyoto and 3 years at L'Hôtel de Hiei. He has won many awards, including first prize at the 2009 National JR Hotel Group Culinary Competition. He has been charming guests with his refined taste and artful presentation.

石井 隆雄Takao Ishii

Yakiniku/Maki-ryori Karasuma Rock

焼肉・薪料理カラスマロック

  • Shichijo/Tambaguchi, Kyoto
  • Yakiniku (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

SAI.  teppan Tenjinbashi

SAI.teppan天神橋

  • Tenjinbashi/Tenjinbashi-suji, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

坂口 美代子Miyoko Sakaguchi

Facing the ingredients before her, Ms. Sakaguchi works hard every day to grow further.

She was born in 1994 in Hyogo. She was interested in cooking from a young age and enjoyed making food by herself. That interest naturally grew, and she went on to culinary school. After graduation, she entered a workplace primarily specializing in Western cuisine, where she was exposed to various techniques such as charcoal grilling, wood-fired grilling, and oven cooking. After that, she joined SAI.teppan Tenjinbashi and was motivated to hone her skills in a new environment.

坂口 美代子Miyoko Sakaguchi

Kawachi Kamo-ryori Kamosho

河内鴨料理 鴨匠

  • Kita-Shinchi, Osaka
  • Japanese,Japanese / General / Duck / Sashimi (raw fish)/Seafood

津村  佳彦Yoshihiko Tsumura

Mr. Tsumura has always led the industry as the 5th generation of Tsumura Honten, a pioneer in the duck business.

In 1870, Tsumura Honten was founded in Matsubara-shi, Osaka, as a business specializing in duck hatching. In 1983, Tsumura established an integrated production system from hatching to breeding and butchering, and in 2001, the company branded its duck production as "Kawachi Duck." Mr. Tsumura became chairman of the Osaka Prefecture Livestock Breeders' Association Challenge Group in 2012, further strengthening his presence in the industry. The ducks were used as an ingredient at the G20 Osaka Summit in 2019. He has continued to take on new challenges, including introducing frozen vending machines and completing a newly equipped chicken coop in 2022.

津村  佳彦Yoshihiko Tsumura

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

Hareya Bettei

はれや 別邸

  • Kita-Shinchi, Osaka
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake

寺田 竜之進Ryunoshin Terada

Carefully prepared fresh seafood from Hokuriku, recreated in Kitashinchi.

Mr. Terada was born in Fukuoka prefecture and has honed his craft in many places. He has experience as an apprentice to a famous chef. His severe and honest personality is the foundation of his career. He carefully makes tofu by hand, takes great care in selecting seasonings, and spends extra effort on miso and soy sauce, all to create original flavors that can only be tasted at his restaurant. He handles the finest seafood from the seas of Hokuriku with expert skills to recreate the flavors of Fukui in Kitashinchi. He serves food tailored to diners' preferences upon request.

寺田 竜之進Ryunoshin Terada

Steak & Wine ChevalRouge

ステーキ&ワイン シュバルージュ 

  • Kita-Shinchi, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / General / Steak

高尾 隆之Takayuki Takao

Mr. Takao is a Teppanyaki master who enchants diners with delicious flavors that resonate with the senses, lingering aftertaste, and warm hospitality.

He was born in 1968 in Okayama. He is a head chef at ChevalRouge. Starting his career at Grill Loa, a Western-style restaurant in Osaka, he also gained experience at teppanyaki restaurants in Dojima Hotel and Ritz-Carlton, Osaka. During that time, he realized "the happiness of making food in front of customers and being able to share the moment when they eat it and share their impressions," and he has devoted himself to teppanyaki as his life as a chef. Since founding the current restaurant in 2004, he has been showing his skills and contributing to its growth into a famous restaurant in Kitashinchi. The warm hospitality that reflects a sincere personality is also popular. His warm hospitality, which reflects his sincere personality, is well-received.

高尾 隆之Takayuki Takao

Yakiniku Meat Ushio

焼肉ミート牛男

  • Sannomiya, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

北本 竜平Ryuhei Kitamoto

Mr. Kitamoto is a chef with a passion for meat, pursuing new flavors to bring smiles to his guests' faces.

He was born in 1992 in Osaka. Growing up watching his grandfather run a Robata-yaki restaurant, he naturally loved cooking. After building up experience at a Yakitori restaurant and a Japanese restaurant, he realized the charm of meat while working at Yakiniku restaurant in Umeda, Osaka. Since March 2024, he has shown his skills as a chef at Yakiniku Meat Ushio. His driving force is the words "Thank you" and smiles from the guests. He is working hard and enthusiastically at his job, pursuing new tastes daily to provide his guests with a wonderful experience.

北本 竜平Ryuhei Kitamoto

1 2 3 4 5 6 7 8 9 10 11 Next >>
Please select the restaurants you are interested in among the list of chefs found for Kyoto and Osaka Area area.