Kyoto and Osaka Area Chef search result : Page 11

Sumibi Yakiniku Tsunku 炭火焼肉つんく Kyoto Station, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)

宮本　宏明Hiroaki Miyamoto

Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.

Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head.

宮本　宏明Hiroaki Miyamoto

Eau-De-Vie オー・ド・ヴィー Eau-De-Vie Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Dining Bar,Dining bar / General / Cocktail / Whisky

西村　佳佑Keisuke Nishimura

Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.

He was born in 1991 in Osaka, the manager of Eau-De-Vie. The bar's name comes from the French word meaning "water of life (sake)." It started as a bar that provides healing to people's daily lives through a drink. It has now been renewed as a dining bar offering drinks and food. He aims to create a place where not only those who have supported the bar but also more guests can enjoy a moment of contentment.

西村　佳佑Keisuke Nishimura

Ginnan ぎんなん Shichijo/Tambaguchi, Kyoto Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine) / Pizza

伊藤　雅仁Masahito Ito

The Chef's Recommendations

Serving original dishes made from traditional Kyoto ingredients

Born in December 1976, he trained in French restaurants. Later, he worked as a manger and chef at the family-run Kyoto Ichoya and at Ginnan. His much-vaunted creation Yuba-don (tofu skin served over rice) helped to popularize the restaurant. The menu is richly varied, boasting anything from traditional cuisine to new and creative dishes, made with famous Kyoto ingredients, including yuba (tofu skin) and namafu (wheat starch).

伊藤　雅仁Masahito Ito

Hitsumabushi Nagoya Bincho Grand Front Osaka Location ひつまぶし備長　グランフロント大阪 Osaka Station/Umeda Station, Osaka Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

松室　孝則Takanori Matsumuro

Hitomaru Kadan Taian Sannomiya 人丸花壇　鯛庵　三宮店 Sannomiya, Hyogo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

堀江　貴之HORIE TAKAYUKI

The work of a chef acquaintance and the food he creates left a lasting impression.

He was born in 1977 in Saitama, but grew up in Kobe. Before he turned 20, he went to a neighbor's Japanese restaurant and was inspired when he saw how dedicated his acquaintance was to the food he prepared. He decided to become a chef too, and found work in a Japanese restaurant on Awaji Island. After training at several different locations, he began working at Hitomaru's main branch, "Hitomaru Kadan", in Akashi. Later, he was assigned to "Hitomaru Kadan Taian" when it opened. Using ingredients from Akashi, he puts his all into even the most difficult and tedious dishes.

堀江　貴之HORIE TAKAYUKI

Yakitori Bonzo Shinsaibashi Branch 焼鳥　ぼんぞ　心斎橋店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese

市山　幹和Mikikazu Ichiyama

Mr. Ichiyama continues to hone and improve his skills with a focus on Japanese cuisine.

He was the manager of a Japanese restaurant in New York for many years and trained at the owner's restaurant for 3 years. Later, after working as a manager at a yakitori restaurant opened by that owner, he trained for four years at a popular yakitori restaurant in Osaka at the time and then opened his own restaurant. He works hard to create a restaurant where guests are impressed not only by the food but also by everything about the restaurant, making them want to come back again.

市山　幹和Mikikazu Ichiyama

Nihonshu Bar Komeya Inazuma 日本酒バル・米屋　イナズマ Sannomiya, Hyogo French,Italian/French / Kaisen Nabe (seafood hot pot) / French / Sake

名倉　幸治Koji Nakura

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Born in 1978, a native of Hyogo Prefecture. Koji Nakura began training in the restaurant industry, starting with Italian restaurants in Osaka, when he was a university student. After graduating from culinary school, he buckled down and placed himself on his current path. He refined his skills at Italian and French restaurants in the vicinity of his hometown, Kobe, and Osaka. At Nihonshu Bar Komeya Inazuma, which opened in 2014, he has been fully committed to the shop as the head chef since the launch stage, beginning with the concept for the restaurant. He spares no troubles whatsoever and specializes in charcuterie style cooking.

名倉　幸治Koji Nakura

Torisei Shijo Kiyamachi Branch 鳥せゑ　四条木屋町店 Shijokawaramachi/Teramachi, Kyoto Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)

川端　清則Kiyonori Kawabata

This reliable restaurant head continues to hone his skills seriously and is good at cooking and hall management.

Mr. Kawabata was born in 1964 in Nagasaki. Because he liked making food, naturally, he entered the world of dining. He has continued to hone his skills for nearly 40 years at Torisei, where he began his long career as a chef. It has been around 30 years since he transferred to Torisei Shijo Kiyamachi Branch. He is their longest-serving member and works hard as a dependable restaurant manager. He is skilled as a chef, also in hall management, and works hard with his bright and serious staff to create a lively restaurant.

川端　清則Kiyonori Kawabata

Torisei Takoyakushi Branch 鳥せゑ　蛸薬師店 Shijo Karasuma/Karasuma Oike, Kyoto Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers) / Nabe (hot pot)

山田　雄大Yuta Yamada

Mr. Yamada is a cheerful leader who welcomes guests with a joyful and light-hearted atmosphere.

Mr. Yamada was born in 1986 in Kyoto. His love of cooking led him to pursue a career as a chef. He has trained diligently to prepare different cuisines and manages the restaurant. His wide range of restaurant-related activities includes restaurant launches. He has worked in hotel and Japanese restaurants overseas as a server and cook, and he began working at the Torisei Main Branch in 2017. Since October 2020, he has been working at Torisei Takoyakushi Branch. With his cheerful personality, he is a reliable leader and has the firm trust of other staff members.

山田　雄大Yuta Yamada

THE TASTE THE TASTE Shichijo/Tambaguchi, Kyoto Bistro,Italian/French / General / Western Sosaku (creative cuisine) / Cake

星野　貴大Takahiro Hoshino

Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.

He was born in 1991 in Kanagawa. His experience working in the kitchen as a part-time cook led him to begin his career as a chef. The joy of cooking he felt at that time, and the desire to have a profession became his motivation, and he has been striving for it every day. After accumulating experience in general Western cuisine, including Italian and American cuisine, he was appointed the head chef of THE TASTE. With the depth and diversity of his cultivated cuisine, he prepares dishes that shine with originality.

星野　貴大Takahiro Hoshino

Wagyu Junkie 和牛ジャンキー Kyoto Station, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak

松下　一海Kazuumi Matsushita

A passion for meat that burns deep within the quiet demeanor. Mr. Matsushita is a chef who "loves" what he does.

He was born in Kyoto. In 2016, he started his career in food and beverage with a straightforward feeling of "loving meat." As he devoted himself to cooking, he began to think that one day he would like to own his own restaurant. After diligently training at a meat store, he opened his own restaurant, Wagyu Junkie, in May 2023, which he had longed for. He sources the best quality meat and offers it at a reasonable price. Behind his quiet gaze shines a passionate desire to make the restaurant vibrant.

松下　一海Kazuumi Matsushita

La Lucciola ラルッチョラ Fukushima/Noda, Osaka Italian,Italian/French / Italian / Wine

鈴木　浩治Koji Suzuki

The Chef's Recommendations

A chef who never wants to stop delighting guests with delicious food.

He was born in December of 1974 and grew up in Shiga Prefecture. His love of hands-on craftsmanship extends all the way back to his childhood, and it was during his student years working at a part-time restaurant job that he discovered his passion for serving up delicious food to customers. From there he went on to train in the culinary arts in Switzerland, Germany, Italy, and other countries. After spending time building up his skills at various restaurants in Osaka, he moved on to his current post, where he serves as the chef. Even now, he never stops working hard at honing his culinary skills and knowledge, since he never wants to fall behind in offering the best food available.

鈴木　浩治Koji Suzuki

Hot Sand Senmonten OHANABATAKE Gion Branch ホットサンド専門店 'OHANABATAKE 祇園店 Gion, Kyoto Cafe,Cafe/Sweets / Sandwich / Fresh Juice

長谷川　宜弘Yoshihiro Hasegawa

From a kitchen car to the world! An owner who expands the circle of smiles.

Mr. Hasegawa is a representative of the OHANABATAKE Group. In 2017, with just one kitchen car, he started selling "beef sandwiches" as the only menu item. It had grown so popular that there was a line every time and an hour-long wait. He incorporates a variety of ideas from a keen perspective in order to share with the world from the Kansai region. He develops all menu ideas, and only satisfying items are offered. The carefully calculated deliciousness and satisfaction bring smiles like flowers to the faces of visitors.

長谷川　宜弘Yoshihiro Hasegawa

Ryowa Daido 料和　大道 Shin-Kobe/Kitano, Hyogo Kaiseki (course menu),Japanese / General / Sake / Shochu

大道　慎吾Shingo Daido

The Chef's Recommendations

With a reputation for performance and finesse, this artisan of Japanese cuisine coaxes the essential flavors from his ingredients

Born in January 1977 in Hyogo Prefecture, Chef Daido has had an interest in cooking since childhood, and began pursuing a future as a chef once he finished high school. With help from a friend, he got a job cooking at Arima Onsen, a food-focused hot springs ryokan, where he spent six years mastering techniques of Japanese cuisine. He then acquired even more experience working at several restaurants in the Sannomiya district of Kobe. He says, "I strive to prepare food that respects the ingredients, and makes the best use of their essential qualities." He creates dazzling dishes with the delicate mindfulness distinctive of Japanese cuisine, emphasizing inherent flavors and freshness.

大道　慎吾Shingo Daido

Shunsai Yamasaki 旬菜　山崎 Suita/Settsu, Osaka Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Sake

伊東　賢治Kenji Ito

Cooking at home ended up putting him on the path to a professional culinary career

Mr. Ito was born in Kagoshima Prefecture in 1979. During his childhood he had fun by making food at home, and he eventually used those fond memories as inspiration to take on a career in the culinary world. After graduation he made his first move toward becoming a chef by taking a job at a traditional Japanese restaurant in Kobe. He spent the next five years building his cooking skills little by little from the ground up. After that he continued to focus his efforts on Japanese cuisine by spending two years at a restaurant specializing in tofu, before moving on to work in catering for three years. He took his present position as head chef after joining Shunsai Yamasaki in 2009.

伊東　賢治Kenji Ito

Kirakutei 喜楽亭 Kyotogosho/Nishijin, Kyoto Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / General / Donburi (rice bowl)

中川　宏一NAKAGAWA KOICHI

A part-time job in a restaurant was the inspiration that led him down the path to becoming a chef.

After working part time at a restaurant, Koichi became interested in the culinary world, and went on to work at Morita-ya in an Isetan department store in Kyoto. After that, he worked for 5 years at the French Kaiseki restaurant Seiyo Kappou Ida, which brings us to the present day. He now spends every day exploring new ways to bring out the best flavour of local Kyoto ingredients.

中川　宏一NAKAGAWA KOICHI

Yakiniku Horumon On The Rice 焼肉ホルモンオンザライス Toji/Tofukuji, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

伊藤　義和Yoshikazu Ito

What Mr. Ito offers is the finest ingredients and delicious travel memories.

He was born in 1975 in Kyoto. He had been a company employee previously, but his desire to run a restaurant led him to a culinary career with a firm decision. "I want visitors to make their trip memorable with delicious food," he says. He manages "Yakiniku Horumon On The Rice," a yakiniku restaurant where visitors can enjoy Saloma Beef, eggs, and other carefully selected ingredients at reasonable prices.

伊藤　義和Yoshikazu Ito

Ristorante QUINTOCANTO Ristorante　QUINTOCANTO Nakanoshima, Osaka Italian,Italian/French / Italian / Pasta

弓削　啓太YUGE KEITA

The Chef's Recommendations

He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant

Born in 1989 in Saga prefecture. His sole passion through high school was baseball, and he even played in the national championships. After high school graduation he attended a culinary school in Vancouver, where he'd spent some time studying languages. After returning to Japan, he worked at Chez Inno, where he was in charge of sales, cooking, and desserts. To hone his skills even further, he traveled to Paris. Upon returning to Japan again, he worked at the SALONE2007 chain restaurant IL TEATRINO DA SALONE as sous chef, then as chef here at QUINTOCANTO.

弓削　啓太YUGE KEITA

Kappo Ryokan Shimizu 割烹旅館　志みず Himeji, Hyogo Auberge,Other / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine) / Local Sake

高島　一彰TAKASHIMA KAZUAKI

The Chef's Recommendations

A longing from childhood for Japanese cuisine and a will to continue his family's culinary hotel.

Born June 4, 1971, from Ieshima, Himeji, Hyogo, his family managed a culinary hotel, and he grew up immersed in a culture of cuisine. Before he realised it himself, he too had become a chef and made the decision to continue the family business. With continued practice and training, he now spends his days exercising his skills at Kappo Ryokan Shimizu. The seafood here, alive with the freshness of only the finest ingredients that he selects himself, has a considerable reputation not just among local regulars, but also tourists who come visiting from afar.

高島　一彰TAKASHIMA KAZUAKI

Hanabishi 花菱 Iwade/Kinokawa/Hashimoto, Wakayama Japanese,Japanese

大岡　正敬Masayoshi Ooka

As the fourth-generation owner of a long-established family business, he is preserving his family's tradition and skills

Born in Wakayama prefecture in 1949, he is the fourth generation of his family to run this long-established restaurant that specializes in Mount Koya cuisine. He has inherited the restaurant, tastes, and techniques of his father and is preserving them for the modern era. Hanabishi is the finest purveyor of Mount Koya cuisine. Mr. Oka is extremely knowledgeable about all types of Japanese gastronomy, including shojin ryori (simple, vegetarian, Buddhist meals) and kaiseki (traditional Japanese course menu). He believes in working diligently and sparing no effort. He even makes a separate batch of broth for vegetarian dishes. He is trusted by both local regulars and new customers visiting the area as tourists.

大岡　正敬Masayoshi Ooka

Restaurant ranking

Browsing history

Sumibi Yakiniku Tsunku

Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.

Eau-De-Vie

Water of life" that gives healing to daily life. Mr. Nishimura provides a moment of contentment.

Ginnan

Serving original dishes made from traditional Kyoto ingredients

Hitsumabushi Nagoya Bincho Grand Front Osaka Location

Hitomaru Kadan Taian Sannomiya

The work of a chef acquaintance and the food he creates left a lasting impression.

Yakitori Bonzo Shinsaibashi Branch

Mr. Ichiyama continues to hone and improve his skills with a focus on Japanese cuisine.

Nihonshu Bar Komeya Inazuma

Specializes in charcuterie cuisine. This head chef is Inazuma's bread and butter

Torisei Shijo Kiyamachi Branch

This reliable restaurant head continues to hone his skills seriously and is good at cooking and hall management.

Torisei Takoyakushi Branch

Mr. Yamada is a cheerful leader who welcomes guests with a joyful and light-hearted atmosphere.

THE TASTE

Mr. Hoshino is a chef who utilizes various skills and knowledge to cook dishes that enchant guests.

Wagyu Junkie

A passion for meat that burns deep within the quiet demeanor. Mr. Matsushita is a chef who "loves" what he does.

La Lucciola

A chef who never wants to stop delighting guests with delicious food.

Hot Sand Senmonten OHANABATAKE Gion Branch

From a kitchen car to the world! An owner who expands the circle of smiles.

Ryowa Daido

With a reputation for performance and finesse, this artisan of Japanese cuisine coaxes the essential flavors from his ingredients

Shunsai Yamasaki

Cooking at home ended up putting him on the path to a professional culinary career

Kirakutei

A part-time job in a restaurant was the inspiration that led him down the path to becoming a chef.

Yakiniku Horumon On The Rice

What Mr. Ito offers is the finest ingredients and delicious travel memories.

Ristorante QUINTOCANTO

He moves even before he thinks. That kind of energy once brought him to the national stage in high school baseball, and now it's landed him in a famous restaurant

Kappo Ryokan Shimizu

A longing from childhood for Japanese cuisine and a will to continue his family's culinary hotel.

Hanabishi

As the fourth-generation owner of a long-established family business, he is preserving his family's tradition and skills