Kyoto and Osaka Area Chef search result : Page 11

Shabuzen Umeda Branch しゃぶ禅　梅田店 Kita-Shinchi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

袖岡　雅彦Masahiko Sodeoka

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".

袖岡　雅彦Masahiko Sodeoka

Chukashusai Eigetsu 中華酒菜　瑛月 Tenmabashi, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

道浦　涼介Ryosuke Michiura

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

He was born in 1989 in Osaka. He has worked as a cook in restaurants, mainly izakaya in the Osaka area. Having experienced a wide variety of menus, including Chinese, which is now his main genre, he has expanded his repertoire. Currently, he is the manager of Chukashusai Eigetsu. His goal is to make the restaurant loved by many users, not only Chinese lovers.

道浦　涼介Ryosuke Michiura

Nikuju Hokusai 肉重北斎 Shijokawaramachi/Teramachi, Kyoto Steak,Yakiniku/Steak / Japanese Beef Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew)

長谷川　竜介Ryusuke Hasegawa

Mr. Hasegawa assists guests in making good memories with friendly service and smiles.

He was born in 1978 in Kyoto. After working in the education industry for a long time, he became the manager of Nikuju Hokusai in April 2024 by chance. The restaurant aims to serve food within five minutes as a "fast food restaurant of Nikuju." However, that is certainly not the only thing he values. He also cares about communicating with guests and is good at capturing their needs instantly. With his experience, he is dedicated to providing a friendly and welcoming atmosphere.

長谷川　竜介Ryusuke Hasegawa

Matsusaka Gyuu Amiyaki Okuyama 松阪牛網焼き　おくやま Yokkaichi, Mie Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / General

奥山　博Hiroshi Okuyama

The Chef's Recommendations

The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."

Born in Mie prefecture, in 1968. His parents loved sushi and the like, so they raised him in a "gourmet family." They were very interested in the world of food. He also decided to work in the food business, and started work at a hotel after he graduated high school. He polished his skills in Japanese, French, and other styles of cooking. Through his fascination for the proud local specialty of his hometown, Matsusaka Gyuu ushi, he came to work for the long-standing Matsusaka ushi (beef) specialty restaurant, "Asahi-ya," which further deepened his specialty knowledge. His experience up to this point culminates in the Matsusaka ushi specialty restaurant, "Matsusaka Gyuu Amiyaki Okuyama," which he opened in Yokaichi city.

奥山　博Hiroshi Okuyama

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

中村　健治Kenji Nakamura

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

Koshitsu Niku Kappo KATANA Namba Branch 個室肉割烹 KATANA 難波店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Izakaya (Japanese tavern),Taverns / General / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine)

平田　友美Tomomi Hirata

Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.

She was born in 2002 in Fukuoka. Since a young age, she has been interested in cooking and started working part-time at KATANA during high school. She was in the culinary course at high school and was also in charge of cooking at the restaurant. After graduating from culinary school, she became a full-time employee. She not only handles cooking but also works on menu development and more.

平田　友美Tomomi Hirata

Ca sento Ca sento Motomachi, Hyogo Spanish/Mediterranean,Global/International / Spanish / European

福本　伸也Shinya Fukumoto

The Chef's Recommendations

An athletic-oriented chef, not sport-oriented nor too stoic.

He was born in 1978 in Kobe. Since he was 15 years old, he has kept improving his skills as a chef. He went to Europe in 1998 and trained for 8 years in Italy and Spain. At the age of 26, he worked as a chef at [Ca sento], a renowned restaurant in Balencia, Spain that has the same name as his current restaurant. During this period, he has found his current policy that a chef shouldn' t be an egoistic artist, but has to be a part of a team. After coming back to Japan, he opened his own restaurant in 2008.

福本　伸也Shinya Fukumoto

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch 北海道酒場　北の家族　なんば千日前店 Namba, Osaka Izakaya (Japanese tavern),Taverns

Coltrane Kyoto Branch Coltrane　京都店 Shijokawaramachi/Teramachi, Kyoto Curry,Curry / Tonkatsu (fried pork cutlet) / Curry / Beer

中西　りえRie Nakanishi

Ms. Nakanishi offers every dish with all her heart.

After working part-time at the affiliated restaurant Khaos Spice Diner, she became the manager of Coltrane Sanjo Kiyamachi Branch upon the restaurant's opening in August 2021. Her passion for curry never stops, such that she even goes out to eat curry on her days off.

中西　りえRie Nakanishi

Niku Kappo Futago THE JUNEI HOTEL KYOTO 肉割烹ふたごTHE JUNEI HOTEL KYOTO Shichijo/Tambaguchi, Kyoto Japanese,Japanese / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Japanese Beef Steak

稲田　慎也Shinya Inada

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

He joined one of Japan's most prestigious Japanese restaurants in Kyoto, where he learned the basics of Japanese cuisine and gained experience step by step. Later, he became the head chef of a five-star hotel Japanese restaurant in Kyoto and further expanded his field of work. In 2022, he became the head chef of Niku Kappo Futago THE JUNEI HOTEL KYOTO.

稲田　慎也Shinya Inada

M no Yakiniku Fukushima Main Branch Mの焼肉　福島本店 Osaka Station/Umeda Station, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

筒井　啓太Keita Tsutsui

Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.

He was born in 1994 in Hyogo. Since childhood, he has been fascinated by careers that bring joy to people, which led him to become a chef. He gained experience working in an Italian restaurant while studying at Tsuji Culinary Institute. Even after graduation, he developed his skills at a renowned Italian restaurant. After enhancing his specialized knowledge and skills, he started working at his current company to challenge himself in a new field. While emphasizing not only cooking but also communication skills, he showcases his skills at M no Yakiniku Fukushima Main Branch.

筒井　啓太Keita Tsutsui

Sushi Fukushima 寿司福島 Fukushima/Noda, Osaka Sushi,Japanese / General / Sushi / Sake

山?　誠生Seiki Yamasaki

His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.

He was born in 1987 in Hyogo. Based in Osaka, he has built a career as a chef in Japanese and creative restaurants. Currently, he is the owner and chef of Sushi Fukushima. He has experience in various genres of cuisine, with a focus on Japanese cuisine. He uses a variety of culinary techniques, from the best use of ingredients to the most elaborate and carefully prepared dishes, to convey the charm of the season to his guests.

山?　誠生Seiki Yamasaki

Gion Shirakawa Ramen 祇園白川ラーメン Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Miso Ramen (miso sauce ramen),Ramen (noodles) / Donburi (rice bowl) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen)

石浦　達也Tatsuya Ishiura

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Mr. Ishiura was born in 1975 in Kyoto. As part of the town's revitalization project, he decided to open a ramen restaurant and moved from another industry. After training at a famous Hokkaido ramen restaurant, where he had a connection at a shopping district event, he opened Gion Shirakawa Ramen with his brother in 2018. He is now the owner of the restaurant. With a theme of "Miso Ramen from Kyoto that makes you want to eat it again," he aims to make his ramen restaurant familiar to many people in the community and beyond.

石浦　達也Tatsuya Ishiura

Roast Beef no Mise Watanabe ローストビーフの店Watanabe Kamigamo/Kitayama, Kyoto French,Italian/French / French / Steak / Wine

渡辺　勇樹　　Yuuki Watanabe

With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.

He gained experience in French restaurants and hotels. As he acquired various skills, he began to realize how different he was from the chefs around him and thought that he would like to "master his skills in one field" to pursue his uniqueness. Inspired by the realization that "warm roast beef also tastes great, instead of serving it cold," he opened Roast Beef no Mise Watanabe in 2013. In April 2021, the restaurant moved to a new location. He continues to devote himself passionately to mastering "Roast Beef."

渡辺　勇樹　　Yuuki Watanabe

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

Gion Katana ぎおん刀 Gion, Kyoto Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

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

Burisho 魚師匠 Kyoto Station, Kyoto Seafood,Japanese / General / Japanese Sosaku (creative cuisine)

松本　穂高Hodaka Matsumoto

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

He was born in 1977 in Kyoto. A part-time job in high school led him to the food and beverage world. He expanded his career by serving as manager of a creative kaiseki restaurant in Kyoto and as executive chef of a Japanese restaurant in Beijing, China. Currently, he is using his wealth of experience to reach a new height at Burisho.

松本　穂高Hodaka Matsumoto

Sushi Monji 寿し　門司 Kita-Shinchi, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Fugu (blowfish)

門司　知治Tomoharu Monji

Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.

He was born in 1976 in Kitakyushu City, Fukuoka. He grew up under the influence of his father, who was the president of the Japan Cooks Association, and his brother, a French chef. Although he had no intention of entering the culinary world, his promise to his mother led him to train at a sushi restaurant through his father for three years. He once left cooking but began to pursue it seriously when he met an excellent sushi chef at 22. After working at the highest-selling Sushi restaurant in Japan, he opened Sushi-dokoro Shinmon, which was renamed Sushi M ji three years ago.

門司　知治Tomoharu Monji

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

Restaurant ranking

Browsing history

Shabuzen Umeda Branch

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Chukashusai Eigetsu

Mr. Michiura tries to make his restaurant a favorite of many people across the genres of Chinese cuisine.

Nikuju Hokusai

Mr. Hasegawa assists guests in making good memories with friendly service and smiles.

Matsusaka Gyuu Amiyaki Okuyama

The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."

IOTO - Kyoto Vegetable and Charcoal Grill -

Showing an ability that goes above and beyond, Mr. Nakamura made steady progress, step by step.

Koshitsu Niku Kappo KATANA Namba Branch

Since childhood, Ms. Hirata has been interested in cooking and joined KATANA part-time during high school.

Ca sento

An athletic-oriented chef, not sport-oriented nor too stoic.

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch

Coltrane Kyoto Branch

Ms. Nakanishi offers every dish with all her heart.

Niku Kappo Futago THE JUNEI HOTEL KYOTO

Mr. Inada is a chef who has continued to hone his skills in the world of Japanese cuisine.

M no Yakiniku Fukushima Main Branch

Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.

Sushi Fukushima

His skills were cultivated in Osaka. Mr. Yamasaki delivers the season using various techniques based on Japanese cuisine.

Gion Shirakawa Ramen

The goal is to make the ramen restaurant loved by many people in the region and beyond.

Roast Beef no Mise Watanabe

With his pursuit of roast beef, Mr. Watanabe puts his uniqueness into each dish.

Mahoroba Irori Shinsaibashi

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

Gion Katana

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.

Burisho

Mr. Matsumoto continues to hone his culinary skills and knowledge, bringing fresh style to the food and beverage industry.

Sushi Monji

Mr. Moji values the spirit of hospitality more than anything else and provides visitors a blissful moment.

Nouvelle Epoque

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