Kyoto and Osaka Area Chef search result : Page 10

#Nikutoieba Matsuda Nara Main Branch #肉といえば松田　奈良本店 Kashihara, Nara Creative,Sosaku (creative) / Sushi / Sukiyaki (hot pot stew) / Steak

増田　真志Shinji Masuda

Offering a variety of elaborate dishes prepared with local Nara ingredients.

Mr. Masuda was born in 1984 in Nara. He started his career as a chef when he was 23 years old. After honing his skills at several restaurants, including an Italian restaurant, he opened a steak restaurant in Nara at 31. He is fascinated by the splendor of the brand beef Yamato Beef, which Nara is proud of. Later, at a newly opened yakiniku (Japanese BBQ) restaurant, he learned to handle beef in general, including hormone (offal meat) and butchery. Then, as the culmination of his career, he opened #Nikutoieba Matsuda. It has been up to the present after the relocation and renewal in November 2022.

増田　真志Shinji Masuda

Gion Vitra 祇園びとら､ Gion, Kyoto French,Italian/French / French / Kyoto Cuisine / Wine

滝川　朱里Akari Takigawa

Ms. Takigawa was fascinated by the delicate and deep flavors of gorgeous French cuisine.

She was born in Chiba. After graduating high school, she entered the culinary world by her parent's recommendation. Began her training at the Western-style restaurant Co Vian in Chiba, where she gradually learned the fun of cooking. Then, she moved to Auberge Fontaine Bleau Atami, where she was fascinated by the deep flavors of gorgeous French cuisine and earnestly began to hone her skills. In 2019, she joined Gion Vitra in Kyoto by chance. She always strives to provide a special time with delicious food and a relaxing space.

滝川　朱里Akari Takigawa

AWOMB Nishikiyamachi AWOMB西木屋町 Shichijo/Tambaguchi, Kyoto Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

宇治田　博Hiroshi Ujita

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

He was born in 1973 in Kyoto. His family owns the restaurant Hisagosushi, which has its main branch in Kawaramachi, Kyoto. When he entered the world of chefs earnestly, he wanted to "pass on the taste of shari rice that he had learned differently from his family." So, he pursued a culinary career different from his family's restaurant. After graduating from Tsuji Culinary Institute, he trained at kappo and Kyoto kaiseki restaurants. Currently, he works as a chef at AWOMB Nishikiyamachi and Karasuma main branches.

宇治田　博Hiroshi Ujita

Sushi Matsumoto 鮨まつもと Gion, Kyoto Sushi,Japanese / General / Sushi

松本　大典Daisuke Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

He was born in 1974 in Kanagawa. He was raised being surrounded by seafood, as his father owned a local fish restaurant and one of his relatives also ran a sushi restaurant. That is why he also decided to be a sushi chef, and entered the field dreaming to be a skillful master. He had training at several restaurants including one owned by his relative, a renowned one in Ginza, and [Sushi Shimizu] in Shimbashi. He got independent in 2006, and looked for a place to open his own restaurant. He fell in love with the atmosphere of Gion in Kyoto, and decided to open a sushi restaurant there to spread Tokyo-style sushi in Kyoto. Now it is one of the most renowned sushi restaurant in Kyoto with many fans even abroad.

松本　大典Daisuke Matsumoto

Nouvelle Epoque Nouvelle Epoque Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto French,Italian/French

山下　亮一Ryoichi Yamashita

Mr. Yamashita is a chef who works hard in a new place, pursuing new delicacies.

He was born in 1973 in Shizuoka. His father was a chef in his hometown of Izu. Because he hoped to get a job early in his career, he naturally chose the path of a chef. Started his career as a chef in earnest in Tokyo, where many famous restaurants are crowded. He worked the Western food department of Hotel Okura Tokyo (currently The Okura Tokyo), and then moved to French. In 2022, he became the head chef with the opening of Nouvelle Epoque.

山下　亮一Ryoichi Yamashita

WINE BAR KALKOS WINE BAR KALKOS Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Italian,Italian/French / French / Italian / Wine

下田　隆善Takayoshi Shimoda

To turn the encountered luck into inevitability, Mr. Shimoda never slack off in his daily efforts.

He was born in 1989 in Osaka. Entered the world of culinary arts to acquire a skill. He worked at ILPINOLO Umeda in Hilton Plaza West, responsible for all the dishes, from appetizers to dolce. Then, he further honed his skills at numero five in the serviced apartment Citadines Namba Osaka. After that, he found out about a job opening at WINE BAR KALKOS, which he had longed for. He applied immediately, and the hiring process progressed rapidly. Now, he is demonstrating his techniques fully and transforming them into the dishes he creates.

下田　隆善Takayoshi Shimoda

Kuroge Wagyu Nikusho Ichie Koshitsu Bettei 黒毛和牛肉匠いちえ　個室別邸 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

西尾　僚Ryo Nishio

The Chef's Recommendations

A part-time job during college led Mr. Nishio to become a chef.

He was born on February 13, 1989, in Kochi. Having always been interested in cooking, he found the joy and fun of cooking through part-time work in a restaurant as a student. He became especially interested in beef and worked at a restaurant specializing in beef. After working at a Kushiyaki (grilled skewers) restaurant, he joined "Kuroge Japanese Beef Motsu Nabe Ichie" (Japanese beef hot pot). Following his experience at a kushiyaki restaurant, he joined Ichie, a Japanese black beef hot pot restaurant. Then, he moved to Kuroge Wagyu Nikusho Ichie, where he continues to work today.

西尾　僚Ryo Nishio

Kyoboshi 京星 Gion, Kyoto Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / General / Kaiseki (tea-ceremony dishes)

榊原　俊徳Toshinori Sakakibara

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

He was born in 1969. As [Kyoboshi] was relocated from Gion to Tokyo, he was also born and brought up in Tokyo. After graduating from high school and having training at a famous traditional Japanese restaurant in Hyogo for 4 years, he went back to [Kyoboshi] in Ginza, as his father, the previous generation became sick. After having some more training under his father, he opened his own restaurant at the age of 22 in Gion, where [Kyoboshi] was originally founded. He has gained new layers of fans by suggesting new ideas such as serving tempura of sweet potato with brandy and sugar, while preserving the traditional taste of the restaurant. The restaurant has established its position and become world renowned.

榊原　俊徳Toshinori Sakakibara

Sushi Senzu Osaka Station 鮨仙酢　本店　大阪駅前 Osaka Station/Umeda Station, Osaka Sushi,Japanese / General / Sashimi (raw fish)/Seafood

竹地　輝昌Terumasa Takechi

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

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

Mahoroba Irori Shinsaibashi まほろば囲炉裏　心斎橋 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Unagi (eel) / Yakiniku (Japanese BBQ)

大嶋　毅志Tsuyoshi Oshima

A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.

Mr. Oshima was born in 1975 in Kyoto. His interest in eating and drinking led him to choose a life as a chef. In 2016, he entered Bar Hakushaku and started his career in earnest. Then, he studied at Restaurant Bar REST and accumulated more experience as a chef at the seaside restaurant Kaibo-tei in Maizuru-shi, Kyoto. In 2017, he joined Mahoroba Iroriyaki Shinsaibashi. Currently, he responds to everything from cooking to hospitality as a restaurant manager.

大嶋　毅志Tsuyoshi Oshima

Doikatsuman Gion Yasaka Branch 土井活鰻　祇園八坂店 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Unagi (eel),Japanese / Unagi (eel)

土井　貴史Takashi Doi

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

Mr. Doi's grandfather managed a river fish market in Kyoto's central wholesale market, so he was familiar with trade since he was a child. He trained under his grandfather after graduating high school and inherited the river fish market at the age of 26, after his grandfather passed away. In March 2018, he changed industries from the fish wholesale market, opening Doikatsuman and becoming the owner. After opening the first branch in Fushimi-Inari, he opened a second restaurant in Gion-Yasaka.

土井　貴史Takashi Doi

XEX WEST XEX WEST Nishi-Umeda, Osaka Sushi,Japanese / Italian / Cocktail

佐々木　聖Akira Sasaki

Communication with guests is important.

Mr. Sasaki is particular about the beautiful presentation of his dishes and the special flavors unique to XEX. "I provide warm and friendly service and offer dishes tailored to the customer's needs, valuing conversation with the customer at the counter," he says. Many regular guests adore Mr. Sasaki and visit the restaurant several times a month.

佐々木　聖Akira Sasaki

Doikatsuman 土井活鰻 Fushimi/Daigo, Kyoto Japanese,Japanese / General / Unagi (eel)

土井　貴史Takashi Doi

The Chef's Recommendations

Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.

Mr. Doi's grandfather managed a river fish wholesale store in the central wholesale market in Kyoto, so he has been familiar with business since childhood. After graduating high school, he trained under his grandfather and inherited his business at 26 when his grandfather passed away. In March 2018, he changed industries from the fish store to open his own restaurant Doikatsuman, where he works as the owner and store manager.

土井　貴史Takashi Doi

Hyotei Main Branch 瓢亭　本店 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine

高橋　義弘Yoshihiro Takahashi

The Chef's Recommendations

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

He was born in 1974 in Kyoto as the eldest son of Mr. Eiichi Takahashi, the 14th generation. After graduating from a university in Tokyo, he had training for 3 years at [Tsuruko], a traditional Japanese restaurant in Kanazawa, Ishikawa. After coming back to Kyoto in 1999, he became the 15th generation. Also, as a member of Japanese Culinary Academy, he is actively working inside and outside Japan focusing on food education and spreading the information about Kyo-Kaiseki, one of which is the collaboration work with Mr. Alain Ducasse, a great renowned French chef.

高橋　義弘Yoshihiro Takahashi

Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki 泳ぎとらふぐ　活蟹料理　あじ平　曽根崎 Higashi-Umeda/Ohatsutenjin/Taiyuji, Osaka Japanese,Japanese / General / Fugu (blowfish) / Nabe (hot pot)

奥野　幸治郎Kojiro Okuno

Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.

He was born in 1958 in Tokyo. Initially interested in Japanese food, he started as a chef at a restaurant in Tokyo with an introduction from an acquaintance. Since then, he has been working as a chef of Japanese cuisine. Also well versed in handling blowfish. In addition, he has experience abroad, including training at a Japanese restaurant in France. He has been the chef at Ajihei Sonezaki since its opening in December 2023, after the restaurant was renovated.

奥野　幸治郎Kojiro Okuno

Kobe Kitano Sow 神戸　北野　双 Sannomiya, Hyogo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

半情　圭佐Keisuke Hanjyo

Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.

He was born in Fukuoka. Fascinated by the world of sushi, which he had longed for since childhood, he has followed the path dedicatedly up to the present day. At Kobe Kitano Sow, which reopened on June 14, 2023, he works as a sushi chef to create a restaurant and cuisine that makes the most of its location in Kobe.

半情　圭佐Keisuke Hanjyo

Kyo Yubadokoro Seike Nijojo Branch 京ゆば処　静家　二条城店 Nijo Castle, Kyoto Japanese,Japanese / Yuba (tofu skin)

稲葉　保行Yasuyuki Inaba

The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.

Mr. Inaba was born in Shiga Prefecture. He loves making people happy more than anything else. His desire to bring joy to people through food led him to become a chef. He has been working as a chef for about a quarter of a century at Japanese restaurants in Gion and Ponto-cho. Now he works as a chef at the Kyo Yubadokoro Seike Nijojo Branch. He continues to bring moments of joy to people through his cooking, just as he did when he first decided to become a chef.

稲葉　保行Yasuyuki Inaba

Kappo Aoyagi 割烹　青柳 Ashiya, Hyogo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)

青柳　竜良Tatsuro Aoyagi

The Chef's Recommendations

Raised watching his father provide in-flight meals for VIPs, becoming a chef was a natural path for Mr. Aoyagi.

Born in 1971 in Chiba prefecture, he was the son of a chef providing in-flight meals on airplanes. As a child, Mr. Aoyagi saw his father board government airplanes as the head Japanese food chef and provide meals for the emperor and other VIPs, so becoming a chef was a natural path for him. After graduating, he joined Tsukiji Tamura and worked at Tokyo Tamura in Kobe (now known as Kobe Tamura) for 15 years as vice head chef. After gaining further experience at a Japanese restaurant in Sannomiya, Osaka, he opened his own restaurant in December 7, 2011. He currently works as the owner and head chef of Kappo Aoyagi.

青柳　竜良Tatsuro Aoyagi

Kyo Ryori Matsusyo 京料理　松正 Arashiyama, Kyoto Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

小笹　正義Masayoshi Ozasa

The Chef's Recommendations

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation.

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation. Grew up watching his grandfather and father, who ran Kyo Ryori Matsusyo. The restaurant and cooking had been familiar to him since childhood, but it was when he graduated from high school that he made the decision to take over the restaurant. He went on to a culinary school and trained at a Japanese restaurant in Kyoto for three years after graduation. Joined his family's restaurant in 2005 and has served as the fourth-generation chef since 2018. He keeps in mind to carefully prepare his dishes so that the producer's thoughts can be expressed in each one.

小笹　正義Masayoshi Ozasa

Wine Bar NOAM Wine Bar NOAM Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Wine Bar,Bars (pubs)

長屋　聡Satoshi Nagaya

Mr. Nagaya has great experience as a chef and sommelier.

He was born in 1982 in Nara. Obtained his sommelier certification in 2013. After gaining experience at bars in Kitashinchi, he opened Wine Bar NOAM. He is currently running the bar as owner-sommelier. "I try to produce a special space with wine, food, and everything I offer. I hope guests will have a wonderful time."

長屋　聡Satoshi Nagaya

Restaurant ranking

Browsing history

#Nikutoieba Matsuda Nara Main Branch

Offering a variety of elaborate dishes prepared with local Nara ingredients.

Gion Vitra

Ms. Takigawa was fascinated by the delicate and deep flavors of gorgeous French cuisine.

AWOMB Nishikiyamachi

Mr. Ujita wants to share Shari (Sushi rice) with people in a new way.

Sushi Matsumoto

World renowned chef of traditional Tokyo-style Sushi in Kyoto.

Nouvelle Epoque

Mr. Yamashita is a chef who works hard in a new place, pursuing new delicacies.

WINE BAR KALKOS

To turn the encountered luck into inevitability, Mr. Shimoda never slack off in his daily efforts.

Kuroge Wagyu Nikusho Ichie Koshitsu Bettei

A part-time job during college led Mr. Nishio to become a chef.

Kyoboshi

Suggesting new ideas actively, while preserving the original tempura of [Kyoboshi].

Sushi Senzu Osaka Station

Mr. Takechi delivers moments of happiness to his many customers with deliciousness that he creates with his own skill.

Mahoroba Irori Shinsaibashi

A manager who has honed his skills mainly in Japanese cuisine and welcomes guests with courteous service.

Doikatsuman Gion Yasaka Branch

Mr. Doi converted his grandfather`s river fish store, established over 100 years ago, into an eel restaurant.

XEX WEST

Communication with guests is important.

Doikatsuman

Taking advantage of Mr. Doi's river fish market experience, he provides the absolute best in eel cuisine.

Hyotei Main Branch

As the 15th generation of an old-established restaurant lasting 450 years, he is introducing the attractive Kyo-Kaiseki (Traditional Japanese course cuisine in Kyoto) to the world.

Oyogi-torafugu Katsugani Ryori Ajihei Sonezaki

Having honed his skills in Japanese cuisine, Mr. Okuno offers dishes that make the most of his abundant experience.

Kobe Kitano Sow

Continuing on the path of sushi, Mr. Hanjyo creates pieces of sushi to delight guests.

Kyo Yubadokoro Seike Nijojo Branch

The desire to please people is the starting point. A chef who studied in Gion and Ponto-cho.

Kappo Aoyagi

Raised watching his father provide in-flight meals for VIPs, becoming a chef was a natural path for Mr. Aoyagi.

Kyo Ryori Matsusyo

Mr. Ozasa expresses the producer's thoughts while preserving the traditions passed down from generation to generation.

Wine Bar NOAM

Mr. Nagaya has great experience as a chef and sommelier.