1 - 20 of 355 chefs
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Yakiniku Tanmiya
焼肉 炭味家
- Osaka Station/Umeda Station, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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山下 裕太Yuta Yamashita
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Mr. Yamashita loves to eat and cook—a chef who has worked in Sushi and Japanese cuisine.
He was born in 1987 in Osaka. He has loved eating and cooking since he was a child. After working as a Sushi and Japanese cuisine chef, he now works at Yakiniku Tanmiya.
山下 裕太Yuta Yamashita
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SAKE BAR CHOCO CHOCO
SAKE BAR CHOCO CHOCO
- Namba, Osaka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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金沢Kanazawa
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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
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Sushi Mahoroba
寿司まほろば
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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村上 勝浩Katsuhiro Murakami
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Master of sushi and traditional Japanese cuisine. Renowned for expert sushi making and refined hospitality.
Mr. Murakami was born in 1961 in Shiga and is the head chef of Sushi Mahoroba. He began his culinary career at a Japanese restaurant in Shiga, where he honed his skills in Japanese cuisine before moving on to sushi. Following his studies at sushi restaurants in Shiga, Kyoto, and Tokyo, he learned the techniques and taste of Edo-mae sushi at a famous sushi restaurant in Tokyo. Then, he moved to Osaka, the capital of food, and worked at a sushi restaurant in the Minami district. Recognized for his talent, he assumed his current position when the restaurant opened in September 2023. He serves guests from Japan and abroad with his experience and skill regarding ingredients from various regions of Japan, as well as his friendly and warm hospitality.
村上 勝浩Katsuhiro Murakami
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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)
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谷川 貴一Takakazu Tanigawa
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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
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Kuroge Wagyu Junniku Yakiniku M.M.ya
黒毛和牛純肉焼肉 M.M.ya
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Shochu
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濱 健一Kenichi Hama
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Taking great care in his work, Mr. Hama sorts the meat and brings out the best flavor.
Since childhood, he had a passion for cooking, naturally stepping into the food world. He worked in the meat industry, expanding his knowledge in meat handling. Currently, he has demonstrated his culinary skills as the head chef at the newly opened M.M.ya since November 4th, 2023.
濱 健一Kenichi Hama
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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
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西 正希Masaki Nishi
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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
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Namba Sennichimae Sushi Rinkai
難波千日前 鮨 麟海
- Namba, Osaka
- Sushi,Japanese / General / Sushi / Sake
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朝比奈 隆Takashi Asahina
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Mr. Asahina is a chef dedicated to sushi who serves delicious nigiri and dishes that bring out the best of the season's fresh fish.
He was born in 1975 in Aichi. The owner of Sushi Rinkai. He entered the restaurant industry as a professional because he was attracted by the fun and excitement of the business, where people gather and talk through food. After working at a Japanese restaurant in Osaka-shi, he began his training at a sushi restaurant at the age of 20, where he was impressed by the artisanal skills of the chef who carefully handcrafts a wide variety of seafood. Since then, he has devoted his life to sushi, and at 40, he started his own business. In February 2024, before turning 50, he moved to Namba, his long-cherished dream, and opened his current restaurant. He presents the culmination of his career as a sushi chef in Minami, the city of food.
朝比奈 隆Takashi Asahina
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Beef Tenderloin Yakiniku Restaurant SHINBA
牛ヒレ焼肉の名紋神刃
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Steak / Yakiniku (grilled meat)
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Chuka-shibosai Hasunohana
中華私房菜ハスノハナ
- Minoo/Nose, Osaka
- Chinese,Chinese / General / Chinese Sosaku (creative cuisine) / Wine
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木村 重成Shigenari Kimura
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Mr. Kimura is a head chef who produces new dishes through diverse experience and hard work.
He was born in 1977 in Osaka. Since childhood, he has helped in the kitchen of his parents' Japanese delicatessen restaurant. After graduating high school, he joined a Sichuan Chinese restaurant in Yokohama. He began his training as a chef and worked tirelessly, even during his sleeping time. At 22, he moved to Kansai and studied Cantonese cuisine at hotels and famous restaurants. He has worked as a head chef in various places. Currently, he is the executive chef of the cooking department of Re-Life Co., Ltd., and since 2023, he has also been the grand chef of Chuka-shibosai Hasunohana.
木村 重成Shigenari Kimura
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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)
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平子 貴利Takatoshi Hirako
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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
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Hareya Bettei
はれや 別邸
- Kita-Shinchi, Osaka
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Sake
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寺田 竜之進Ryunoshin Terada
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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
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EL CIELO Kitanozaka Branch
EL CIELO 北野坂店
- Sannomiya, Hyogo
- Italian,Italian/French / Italian / Pasta / Pizza
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仲井 睦Mutsumi Nakai
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Mr. Nakai is a chef who offers fascinating dishes based on the experience and knowledge he has gained in Italy.
He was born in 1984 in Hyogo. The first time he ate Italian food, he was impressed, which led him to become an Italian chef. In 2018, he went to Firenze, Italy. For four and a half years, he devoted himself to learning everything from Italian regional cuisine to innovative techniques and actively interacted with experienced chefs. In 2023, he opened EL CIELLO with his younger brother. They continue to prepare attractive dishes with perfect teamwork as brothers.
仲井 睦Mutsumi Nakai
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Yakiniku Meat Ushio
焼肉ミート牛男
- Sannomiya, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine
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北本 竜平Ryuhei Kitamoto
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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
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Osaka Cocktail Library Akashic Records
Osaka Cocktail Library Akashic Records
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Bar/Cocktails,Bars (pubs) / European / Middle Eastern/Arab / Others
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濵口 貴志Takashi Hamaguchi
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Mr. Hamaguchi deftly manipulates bottles and glasses as he envisions them.
Because he likes to drink, Mr. Hamaguchi went to bars and learned about bartenders. He was inspired by the smart manner in which bartenders handle the process, from making drinks to serving them to guests, and thought he wanted to become a bartender. After gaining experience, he opened his own bar. Osaka Cocktail Library Akashic Records opened in June 2022 and is his third bar.
濵口 貴志Takashi Hamaguchi
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Japanese restaurant Yu-chan
Japanese restaurant Yu-chan
- Osaka Station/Umeda Station, Osaka
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Wine
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﨑川 裕介Yusuke Sakigawa
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Mr. Sakigawa opened his own restaurant after finding new goals for cooking.
Mr. Sakigawa was born in 1989 in Osaka. He gained experience in a part-time job when he was a student. He learned the basics of cooking from the store head's instruction. Having been moved by the joy of cooking, he entered a culinary institute intending to become a chef. After graduating, he joined a Japanese restaurant, which gave his career a full-blown start. He continued polishing his skills in Japanese cuisine. In August 2022, he opened Japanese restaurant Yu-chan as the owner and head chef. He stands proudly in his kitchen every day while reconfirming the joy and depth of cooking.
﨑川 裕介Yusuke Sakigawa
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Kobe beef and wine RUSH
神戸牛とワイン RUSH
- Honmachi/Sakaisujihonmachi, Osaka
- Steak,Yakiniku/Steak / Pasta / Steak / Wine
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川口 真平Shinpei Kawaguchi
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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
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Tominokoji Tempura Matsui
富小路 天ぷらまつ井
- Shijokawaramachi/Teramachi, Kyoto
- Kyoto Cuisine,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (traditional multi-course meal) / Sake
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松井 基宏Motohiro Matsui
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Kyoto-style tempura and Japanese delicacies. Mr. Matsui offers authentic taste in a friendly manner.
He was born in 1977 in Hokkaido. Initially, he specialized in Japanese cuisine but entered the world of Kyoto-style tempura when he was in charge of a tempura specialty restaurant in Pontocho. After honing his skills at a renowned restaurant, he has worked at Tominokoji Tempura Matsui since 2019. He provides a casual yet relaxed hospitality for authentic Japanese cuisine with Kyoto-style tempura and refined Japanese cuisine techniques.
松井 基宏Motohiro Matsui
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Omi-Kaiseki Kiyomoto
近江懐石 清元
- North Otsu, Shiga
- Kaiseki (course menu),Japanese / General / Kyoto Cuisine / Japanese Sosaku (creative cuisine)
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清本 健次Kenji Kiyomoto
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Mr. Kiyomoto offers Omi Kaiseki with ingredients unique to Omi, using the exceptional skills he acquired in Kyoto cuisine.
He was born in 1967 in Shiga. After graduating from high school, he entered the culinary world. At 23, he took over his family's ryokan (Japanese-style hotel) and switched to kappo (Japanese cooking). He trained under Mr. Akihiko Maruta at Kyoto Cuisine Maruta and Mr. Seiji Tone, the head chef at Biwako Hotel. Studied under Mr. Akiyuki Shingu, the head of the Seiwa Shijyoryu (the Way of Court Knives), and served as a ceremonial chef at the Hiyoshi Taisha Shrine, Omi Jingu Shrine, and Ise Jingu Shrine. In 2004, he was featured in an NHK human documentary program about the inheritance of Kyoto's Osechi cuisine, which received a great response. In 2010, he assumed the name of Kensei Kiyomoto, the 35th head chef of the Seiwa Shijyoryu.
清本 健次Kenji Kiyomoto
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Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West
宮崎尾崎牛 和食 鉄板焼き 吟 梅田ヒルトンプラザウエスト
- Nishi-Umeda, Osaka
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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樋口 芳也Yoshiya Higuchi
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Mr. Higuchi finds true pleasure and purpose in working as a chef.
He was born in 1981 in Ehime. From childhood, he was good with his hands and liked to make things, so cooking was one of the pleasures he enjoyed serving his family. After graduating from Tsuji Gakuen Cooking & Confectionery College, he became interested in Italian food and began working at restaurants in Osaka. Later, he moved to his current company, which operates a wide range of restaurants. He started out at the meat restaurant Gin and transferred to the Teppanyaki Gin Umeda Hilton Plaza West when it was opened.
樋口 芳也Yoshiya Higuchi
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Common Well
Common Well
- Shijo Karasuma/Karasuma Oike, Kyoto
- Cafe,Cafe/Sweets / Steak / Coffee / Hamburger
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津田 親彦Chikahiko Tsuda
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At 18, Mr. Tsuda began his culinary career and has continued to hone his skills with single-minded devotion.
He was born in 1979 in Kyoto. Originally interested in food, he started his career at the famous French restaurant Manyoken after graduating high school. Then, he gained experience at a hotel wedding hall, a teppanyaki restaurant, and a restaurant in town. He is currently working at Common Well.
津田 親彦Chikahiko Tsuda
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