Kyoto and Osaka Area Chef search result : Page 13

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

Kyo-ryori Tategami 京料理　立神 Kyotogosho/Nishijin, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

淀川　真Shin Yodokawa

Mr. Yodokawa wants to entertain guests with food he has carefully prepared.

Interested in the culinary world from an early age, he began working part-time as a student and decided to pursue a career in the food industry in earnest. Mr. Yodogawa says his Kyoto background may be why he naturally entered the world of Japanese cuisine. Tategami is popular for its new style of Kyoto cuisine, which is based on traditional Kyoto cuisine that is made with local and domestic ingredients and produced with the added sensibility of the young Mr. Yodokawa. His passion for “simply making customers happy with the cuisine” is reflected in every dish.

淀川　真Shin Yodokawa

Kurubushi 踝 Tenjinbashi/Tenjinbashi-suji, Osaka Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

本田　喜世一Kiyokazu Honda

Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.

He was born in Shiga and is the head chef of Kurubushi. Having loved cooking since childhood, he was fascinated by the work of bringing joy to people through food, which led him to become a professional. After training at a Japanese restaurant in Shinsaibashi, he joined the renowned Tenma restaurant, Sousaku Shubou Nakanaka, in 2015, where he honed his imagination and cooking skills to make the most of seasonal ingredients, which is the restaurant's motto. In 2020, he became the head chef of the restaurant's 2nd location, Sousaku Shubou Sou Sou. After developing it into a popular restaurant, he was appointed to his current position when the 3rd restaurant, Kurubushi, opened in the fall of 2022. Through seasonal kaiseki courses, he is presenting the culmination of his experience.

本田　喜世一Kiyokazu Honda

Wagyu Restaurant Bungo Gion 和牛料亭 bungo 祇園 Gion, Kyoto Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat)

松村　匠章Masaaki Matsumura

Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.

He was born in 1983 in Hyogo. The manager of the Wagyu Restaurant Bungo Gion. While honing his wide-ranging skills in Japanese cuisine as a chef, he has also produced restaurants for many years, establishing about 60 restaurants in Japan and abroad. He has been involved in various businesses, including yakiniku, shabu-shabu, and izakaya (Japanese-style pubs). During his activities, he came across "Oita Wagyu" and was fascinated by its lean flavor and delicious taste. In 2023, he established his current restaurant to share this beef's charm in the ancient city. In a refined traditional setting in Kyoto, he presents the ultimate deliciousness of Wagyu beef.

松村　匠章Masaaki Matsumura

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

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

Teppanyaki MYDO Teppanyaki MYDO Minamisemba, Osaka Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

羽田　健治Kenji Haneda

A chef whose diverse experiences and passions are firmly rooted in the background.

Mr. Haneda was born in 1983 in Nara. Having been familiar with cooking since childhood, he developed a strong interest in cooking through his older brother's career as a pastry chef and his part-time work in restaurants. Also influenced by famous cooking shows and cartoons, he aspired to become a chef in earnest. He started his career at a restaurant in Nara, gained experience in Kyobashi and Kitahama in Osaka, and steadily improved his skills. In 2021, he joined the opening staff of Osaka W. In 2024, he started a new challenge as sous chef of Teppanyaki MYDO.

羽田　健治Kenji Haneda

Wagyu beef and local specialty RESTAURANT &BAR 17CLUB BAR＆RESTAURANT 17CLUB Namba, Osaka Dining Bar,Dining bar / Japanese Beef Steak / Pasta / Hamburger Steak

村澤　慎一Shinichi Murasawa

A childhood dream took shape in the head chef's meticulous French cuisine.

Mr. Murasawa was born in 1974 in Ishikawa. He is a chef with extensive experience in French cuisine. After 10 years of working at a French restaurant, he served French dishes at APA Hotel from the age of 28 to 35 and then ran his own French restaurant for five years. He returned to APA Hotel to open a new restaurant and took part in menu planning. He also gained experience as a chef at a wedding venue. His passion for cooking has remained a part of his childhood dream, and his love for French cuisine originated from his admiration for it on a TV show.

村澤　慎一Shinichi Murasawa

SIK eatery SIK eatery Awaza/Kyomachibori, Osaka Chinese,Chinese / General / Yum Cha/Dim Sum / Chinese Rice Porridge

河村　裕雅Yuga Kawamura

Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.

He has experience in various fields and has acquired cooking skills in Chinese, Hong Kong, Taiwanese, and other Asian cuisines. Currently, he works at the popular restaurant SIK eatery, which attracts many people daily. In addition to the delicious food, he also pursues comfortable space and aims to provide a different kind of enjoyment each time guests visit, whether for breakfast, lunch, or dinner.

河村　裕雅Yuga Kawamura

Gion Shizuka 祇園　静水香 Gion, Kyoto Kyoto Cuisine,Japanese / Kyoto Cuisine / General / Sake

澤田　和巳Tatsumi Sawada

An experienced chef who has fascinated international diners spins a new tale in Kyoto.

Mr. Sawada started his career as a chef at Gion Maruyama, a long-established restaurant with two Michelin stars. Having gained experience in prestigious restaurants, he was the head chef of a restaurant in Tokyo, where he achieved three consecutive Michelin stars. He also worked as a head chef at luxury hotels abroad, attracting guests worldwide. In July 2024, he returned to Kyoto and assumed the head chef position at Gion Shizuka. The sincerity and warmth in his cooking always attract visitors.

澤田　和巳Tatsumi Sawada

Jukusei Sushi Rita 熟成鮨利他 Fukushima/Noda, Osaka Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Sake

小森　将也Masaya Komori

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

He was born in 1987 in Osaka. He used to work in sales but left the job with a dream of owning a restaurant. To learn techniques and management methods, he studied for two years at a restaurant specializing in fish cuisine and two and a half years at a restaurant specializing in shellfish cuisine. In October 2019, he realized his dream by opening Jukusei Sushi Rita. Working hard to achieve his goals, he always makes sure to manage his business meticulously. He is also passionate about educating the next generation by sharing his skills with many people. The cuisine from his hands continues to bring smiles to his guests today.

小森　将也Masaya Komori

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

Nanzenji Sando Kikusui 南禅寺参道　菊水 Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto Kyoto Cuisine,Japanese / Tofu Dishes / Sake / Italian

西野　悌司Yasushi Nishino

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

He was born in 1976 in Sabae, Fukui. Wanting to delight many people with cuisine, he began walking the chef's path. After training at famous restaurants in Kyoto when he was 18, he joined Kikusui. In 2013, he was appointed as its third head chef. During its 2018 renovation, he trained hard at a Michelin 3-star Japanese restaurant and polished his techniques. He produces Washoku Kaiseki, which combines traditions with attempts at something new. He is not afraid to take on new challenges and continues to lead the kitchen as always, with a determination to protect the food, traditions, and staff.

西野　悌司Yasushi Nishino

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

Restaurant DA CIRO Restaurant DA CIRO Gion, Kyoto Italian,Italian/French / Italian / European / Western Sosaku (creative cuisine)

上坂　祐一郎Yuichiro Uesaka

Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.

He was born in 1984 in Kyoto. He began his career in the hotel's French restaurant. Fascinated by Italian cuisine and its exceptional beauty of ingredients, he moved to Italy after switching to Italian cooking. In three cities in Puglia, Piemonte, and Tuscany, he studied the local cuisine of each region. After returning to Japan, he joined Ristorante t.v.b in Gion as a sous chef. Three years later, he became a chef, and in 2023, he opened his own restaurant as the owner and chef of Restaurant DA CIRO.

上坂　祐一郎Yuichiro Uesaka

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

ESPICE ESPICE Sannomiya, Hyogo French,Italian/French / French / Western Sosaku (creative cuisine) / Wine

江見　常幸Tsuneyuki Emi

A chef who preserves long-standing traditions while offering the joy of new culinary experiences.

Mr. Tsuneyuki Emi was born in 1981 in Kobe, Hyogo. After training at a famous restaurant in Kobe, he moved to France. He studied at Michelin 3-star Auberge du Vieux Puits in the Languedoc region of southern France and Michelin 3-star Arpège in Paris. Upon returning to Japan, he served at a gastro bar, KNOT, which was awarded the Michelin Bib Gourmand three years in a row, and became chef at ESPICE in 2016. With a deep love and respect for his hometown of Kobe, he continues to lead Kobe's French culinary scene.

江見　常幸Tsuneyuki Emi

KYOTO STAR BAR KYOTO STAR BAR Kiyamachi/Pontocho, Kyoto Bar/Cocktails,Bars (pubs) / Cocktail

松田　高雅Takamasa Matsuda

Realized that "eating delicious food" is crucial.

Mr. Matsuda was born in 1980 in Kyoto. After 10 years as a company employee, he was forced to retire due to illness, and he had time to think slowly about his future life. At that time, he realized that "Eating delicious food" was his highest priority, and he aspired to a cooking job with customer service. After working at a Western cuisine restaurant, a Japanese restaurant, and a ramen restaurant, he entered STAR BAR GINZA and started training. In March 2022, he was appointed manager of the Kyoto branch, KYOTO STAR BAR.

松田　高雅Takamasa Matsuda

Matsusakagyu Yakiniku M Dotombori Sennichimae Branch 松阪牛焼肉M　道頓堀千日前店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Sushi / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

浦田　憲史Kenji Urata

Mr. Urata is a manager who values the spirit of Omotenashi and serves delicious food.

He was born in 1989 in Osaka. At age 20, he entered the world of food and beverage. While working as a bartender, he realized he enjoyed cooking and became a chef. In addition to the bar, he trained at a yakiniku restaurant and a Takoyaki restaurant to hone his skills. He later joined Light House Co., Ltd., which operates Matsusakagyu Yakiniku M by chance. He has been supporting the restaurant as a manager since the opening of the Dotombori Sennichimae Branch in December 2023. With the spirit of "Omotenashi" (hospitality), he considers "as long as you are in Osaka, you are our customer."

浦田　憲史Kenji Urata

Yabu Distillery Restaurant Yabu Distillery Restaurant 養父蒸溜所 Minamisemba, Osaka French,Italian/French / French / Western Sosaku (creative cuisine) / Whisky

山本　健太郎Kentaro Yamamoto

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews. After serving as a banquet chef and chef at Restaurant Chambord within Rihga Royal Hotel Osaka, he worked at Restaurant Ruan within NIPPONIA HOTEL NARA and then at KENZO ESTATE WINERY Osaka Branch. Currently, he is a chef at Yabu Distillery Restaurant. Mr. Yamamoto has devised a wide variety of French dishes to pair with quality Japanese artisans' work in the creation of liquor. He offers a wide range of French cuisine to deepen the flavor of the liquor.

山本　健太郎Kentaro Yamamoto

Restaurant ranking

Browsing history

Sushi Fukushima

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

Kyo-ryori Tategami

Mr. Yodokawa wants to entertain guests with food he has carefully prepared.

Kurubushi

Mr. Honda attracts diners with creative Japanese cuisine that is rich in a sense of the season and makes the most of flexible ideas and proven techniques.

Wagyu Restaurant Bungo Gion

Mr. Matsumura attracts customers with "Oita Wagyu beef," which he adores for its delicious taste, with Kyoto's traditional culture.

Nouvelle Epoque

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

M no Yakiniku Fukushima Main Branch

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

Teppanyaki MYDO

A chef whose diverse experiences and passions are firmly rooted in the background.

Wagyu beef and local specialty RESTAURANT &BAR 17CLUB

A childhood dream took shape in the head chef's meticulous French cuisine.

SIK eatery

Mr. Kawamura creates an extraordinary experience for guests with food and hospitality that satisfies all five senses.

Gion Shizuka

An experienced chef who has fascinated international diners spins a new tale in Kyoto.

Jukusei Sushi Rita

Mr. Komori is a sushi chef who makes his dream come true with his passion and reliable skills and continues to fascinate people.

Mahoroba Irori Shinsaibashi

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

Nanzenji Sando Kikusui

With his love for Kyoto and cooking at his core, Mr. Nishino has been introducing the unique cuisine of Kikusui to the world.

Gion Katana

Restaurant DA CIRO

Mr. Uesaka was fascinated by Italian cuisine, where the flavors of the ingredients come through directly.

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.

ESPICE

A chef who preserves long-standing traditions while offering the joy of new culinary experiences.

KYOTO STAR BAR

Realized that "eating delicious food" is crucial.

Matsusakagyu Yakiniku M Dotombori Sennichimae Branch

Mr. Urata is a manager who values the spirit of Omotenashi and serves delicious food.

Yabu Distillery Restaurant

Mr. Yamamoto serves various creative French cuisines to complement Japan's signature brews.