181 - 200 of 426 chefs
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Shin Asakusa
新浅草
- Kita-Shinchi, Osaka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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小川 正剛Masataka Ogawa
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Offering a delightful and fun time with exquisite Japanese cuisine and delicious sake.
Mr. Ogawa was born in 1976 in Osaka. He was inspired by the demeanor, speed, and precision of chefs, admiring every movement, and decided to pursue a career as a chef himself. After dedicating 25 years to specializing in Kaiseki cuisine, he became the head chef at Shin Asakusa.
小川 正剛Masataka Ogawa
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Sandaime Wakihiko Shouten Shin-Fukushima Main Branch
三代目 脇彦商店 新福島本店
- Fukushima/Noda, Osaka
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)
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松本 龍彦Tatsuhiko Matsumoto
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If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.
Mr. Matsumoto is from Hyogo. He honed his skills by learning everything from cutting meat to judging it, mainly at famous restaurants in the Kansai region that specialize in meat dishes regardless of genre. Through his experience as a chef, he has always looked at meat, but the producers and suppliers understand the ingredients best. That is why he never misses saying, “Thank you for always supplying the best meat,” to Wagyu beef farmers and suppliers who carefully raise and deliver the beef.
松本 龍彦Tatsuhiko Matsumoto
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Teppanyaki Minami
鉄板焼「みなみ」
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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中川 敬二Keiji Nakagawa
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Mr. Nakagawa presents his experience cultivated through Italian and French cuisine in Teppanyaki.
He was born in 1974 in Osaka. While helping with household chores as a child, he learned the joys and depths of cooking and resolved to become a chef. Starting his career in earnest through all-day dining at the RIHGA Royal Hotel, he gained experience in Italian and French restaurants before joining Swissotel Nankai Osaka in 2015. After further improving his techniques as the sous chef at the restaurant Table 36 in this hotel, he has been showing off his skills as head chef at Teppanyaki Minami since August 2024.
中川 敬二Keiji Nakagawa
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Kyonomachi Umeda Branch
京の町 梅田店
- Osaka Station/Umeda Station, Osaka
- Izakaya (Japanese tavern),Taverns
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松山 秀一Hidekazu Matsuyama
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If you forget your gratitude, you won't be able to meet delicious ingredients.
Mr. Matsuyama is from Osaka. He has been involved in cooking for 45 years and has gained experience in various genres and many cuisines such as Japanese, Western, and Italian. Now, he is working hard to provide dishes that will please his customers by utilizing his experience and repeating trial and error in creative cuisine based on Kyoto cuisine.
松山 秀一Hidekazu Matsuyama
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Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch
京の焼肉処 蓮蔵 烏丸本店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
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得津 皓平Kouhei Tokutsu
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Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.
He was born in 1990 in Kyoto. A part-time job as a student led him to discover the depth and interest of cooking. He started his career as a chef at a Yakiniku restaurant in 2009. Since then, he has honed his skills at Japanese kappo restaurants. He talked face-to-face with the current owner when considering his next career move. The owner's management theory and personality attracted him, so he decided to set up a new restaurant. He was appointed as head chef of Renzo Karasuma, which opened in December 2023.
得津 皓平Kouhei Tokutsu
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Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA
完全個室×旬の素材 南地 天ぷら鉄板 菜庭 －NANIWA－
- Namba, Osaka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Beef Steak
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堀之内 一弘Kazuhiro Horinouchi
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Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.
He was born in 1966 in Osaka. At the age of 18, he started his career as a chef. He has continued honing his Japanese cuisine skills by studying at various famous restaurants in Osaka Prefecture. Since March 2024, as head chef at NANIWA, he has been serving dishes that bring out the full potential of the ingredients. He pays close attention not only to the taste but also to the appearance of his dishes, attracting many people with his seasonal presentation. He is a passionate chef who always brings enthusiasm and curiosity to his cooking.
堀之内 一弘Kazuhiro Horinouchi
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Takeya Gyuuniku-ten
竹屋牛肉店
- Tsu, Mie
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak
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竹谷 直記Naoki Takeya
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Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.
He was born in 1976 in Mie. From a young age, he was familiar with the restaurant industry, including helping out at his older brother's yakiniku restaurant. In 2007, he opened Takeya Gyuuniku-ten. Hoping to "convey the true taste of Matsusaka beef," he decided, after repeated trial and error, to set its own standards for purchasing the beef. He believes that the appeal of yakiniku is that it is "fun" and considers not only the cooking area but also the conversation and atmosphere at the table to be important. As such, the restaurant delivers the deliciousness that supports this enjoyment to the visiting people.
竹谷 直記Naoki Takeya
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Kushinobo Kyoto Station Branch
串の坊 京都駅店
- Kyoto Station, Kyoto
- Japanese,Japanese / Kushiage (deep-fried skewers)
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木本 龍治Ryuji Kimoto
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Simple in appearance but requires creativity and meticulous preparation.
Born in 1970 in Hyogo prefecture. He worked at a major grocery store chain after graduating high school, earning his knowledge and experience by supplying fresh vegetables and seafood. In 1991, he entered Kushinobo through his acquaintance. He learnt the basics in preparing ingredients and deep-fried dishes to refine his technique. He now assumes the role of manager at Kushinobo Kyoto Station branch and puts his heart into preparing ingredients for each menu.
木本 龍治Ryuji Kimoto
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Kobe Koushiya
神戸仔牛屋
- Okamoto/Motoyama, Hyogo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)
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イリタIrita
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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
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Sumibi Yakiniku Hibinotei Nakamozu Branch
炭火焼肉ひびの亭 中百舌鳥店
- Sakai, Osaka
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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岸本 英則Hidenori Kishimoto
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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
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Namba Teppanyaki Sublime
難波 鉄板焼き Sublime
- Namba, Osaka
- Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak
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Khaos Spice Diner Kyoto Sanjo Branch
カオススパイスダイナー 京都三条店
- Shijokawaramachi/Teramachi, Kyoto
- Spicy Curry,Curry
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西本 俊治Shunji Nishimoto
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No curry. NO life
Mr. Nishimoto spent eight years in an Italian restaurant, eight years in a Western cuisine restaurant, and three years in a curry restaurant. Learned soup curry and European-style curry and became independent. After that, he joined Khaos Spice Diner.
西本 俊治Shunji Nishimoto
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SH’UN Wine & Dine
ワイン＆ダイン「シュン」
- Namba, Osaka
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
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森田 浩史Hirofumi Morita
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Mr. Morita became a head chef who prepares high-quality and delicious food to fulfill his dream as a student.
He was born in 1993 in Osaka. When he was a student, he was captivated by the sight of a chef working across the counter of a Kappo restaurant, and his dream from then on was to become a chef. He began his career in 2013 at Swissotel Nankai Osaka SH'UN Wine & Dine. After training at Steak Kappo Tsune-zune, he gained further experience by returning to his current workplace, SH'UN Wine & Dine, and since November 2024, he has displayed his skills as the restaurant's head chef.
森田 浩史Hirofumi Morita
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Spice Kingdom NAMBA CITY
Spice Kingdom なんばCITY
- Namba, Osaka
- Indian Curry,Curry / Indian Curry
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ラジンダラRajendra
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To bring the authentic taste of India closer to you.
Mr. Rajendra is one of the chefs at Spice Kingdom NAMBA CITY, which is based on the concept of "Enjoy India more!" His dishes are genuinely authentic and skillfully incorporate aromatic spices. The restaurant offers a wide range of menu items, including set lunch menus with excellent cost performance and children's menus, to appeal to a broader range of people while still providing a genuine dining experience. He contributes to making the restaurant a place where people can feel more familiar with India.
ラジンダラRajendra
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IOTO - Kyoto Vegetable and Charcoal Grill -
京野菜と炭火料理 庵都
- Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Wine
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中村 健治Kenji Nakamura
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Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.
Mr. Nakamura was born in 1972 in Kagoshima. Because his relatives managed their own restaurant, he had many chances to naturally experience delicious food. Wanting to cook his own cuisine instead of just looking at food, he began walking the path of cooking. After acquiring his cooking license, he began working at a Japanese restaurant in a hotel at Fukuoka. After that, he started working for the Hatoya Kanko Group, serving successively in roles such as head chef, executive chef, director, and executive chef. By chance, he joined Fufu Kyoto as head chef in October 2022.
中村 健治Kenji Nakamura
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Tetsuju
鉄じゅう
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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多々納 大展Hironobu Tatano
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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
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BONSAI1877
BONSAI1877
- Shijo Karasuma/Karasuma Oike, Kyoto
- Italian,Italian/French / Italian / Pizza / Wine
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鳴嶋 喜永Yoshinori Narushima
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Mr. Narushima offers exquisite dishes combined with experience in Italy and Kyoto's cuisine.
He was born in 1983 in Shizuoka and began his culinary career at 20. He spent three years training in Italy, honing his skills as a chef through the local food culture and among Italian chefs. Upon returning to Japan, he worked at a Japanese pizzeria. He is currently the chef and Primo Pizzaiolo at BONSAI1877, offering unique dishes crafted with expertise gained in Italy and high-quality ingredients sourced primarily from Kyoto.
鳴嶋 喜永Yoshinori Narushima
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Italian Restaurant Tavola D'oro
イタリア料理 ターヴォラ ドォーロ
- Namba, Osaka
- Italian,Italian/French / Pasta / European / Beer
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栗岡 卓佐Takusuke Kurioka
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Mr. Kurioka was fascinated by authentic Italian cuisine.
During his student days, he spent time abroad and was fascinated with authentic Italian cuisine, especially the dishes served in ristorantes. After returning to Japan, he studied culinary arts at the Tsuji Culinary Institute. Upon graduation, he honed his skills at Italian restaurants in Osaka, Nagoya, and Tokyo.
栗岡 卓佐Takusuke Kurioka
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Cow specialty store Itamae Yakiniku Ichigyu Namba Dotonbori Branch
雌牛専門店 板前焼肉一牛 難波道頓堀店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)
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尾形 陸Riku Ogata
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In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.
He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.
尾形 陸Riku Ogata
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Kobe Beef Yakiniku Okatora
神戸ビーフ焼肉 お加虎
- Sannomiya, Hyogo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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坂本 敏章Toshinori Sakamoto
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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
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