Kyoto and Osaka Area Chef search result : Page 14

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

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

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

JOYS TABLE Dining&Cafe JOYS TABLE Dining&Cafe Shichijo/Tambaguchi, Kyoto Dining Bar,Dining bar / General / Hamburger Steak / Steak

梅若　翔司Shoji Umewaka

Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.

He was born in Kyoto. After graduating high school, he gained experience in a teppanyaki restaurant, cafe, and bakery. In March 2022, he opened JOYS TABLE Dining&Cafe, determined to create a restaurant where people can enjoy "meals," an important part of building relationships and communication. He aims to create a Western-style restaurant with a new-retro atmosphere where people can deepen their relationships with each other through meals.

梅若　翔司Shoji Umewaka

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

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

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

Japanese Omakase Restaurant YOSAKURA 日本料理　世桜 Minamisemba, Osaka Japanese,Japanese / General / Japanese Beef Steak / Sushi

安部　七波Nanami Abe

Ms. Abe leaves her living proof by doing valuable work for the world and others.

She was born in 1994 in Nagasaki. With a high aspiration to contribute to world peace, she is now working in the kitchen of YOSAKURA to connect people worldwide through food. In addition to training at a culinary school and a kappo restaurant, she has also managed a membership ramen restaurant. When it comes to making guests smile, she spares no effort to consider even the most minor details, such as the selection of food ingredients and tableware. With warm and heartfelt customer service, she continues to contribute to the happiness of visitors today.

安部　七波Nanami Abe

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

Ajikitcho Bunbuan 味吉兆　ぶんぶ庵 Honmachi/Sakaisujihonmachi, Osaka Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

三船　桂佑Keisuke Mifune

The Chef's Recommendations

A chef who has loved cooking since childhood

Born in Fukuoka Prefecture on September 28th, 1985, Chef Mifune loved cooking ever since he was a kid, and went on the study at Nakamura Culinary School in Fukuoka with the hopes of making it a career. He loves all kinds of cooking and had a hard time deciding on a specialty, but when in school he resolved to follow that path of traditional Japanese cuisine. Afterwards, he trained at Ajikitcho Daimaru for five years before transferring to Ajikitcho Bunbuan when it opened. He started out there as a regular cook, but was made head chef after gaining experience and demonstrating great ability. About one year late, he is still showing of his talents in that role.

三船　桂佑Keisuke Mifune

Japanese Fermented Degustation Bar ODORU Japanese Fermented Degustation Bar ODORU Honmachi/Sakaisujihonmachi, Osaka Shojin Ryori (vegetarian cuisine),Japanese / Shojin Ryori (Buddhist cuisine) / General

若宮　たみ江Tamie Wakamiya

Ms. Wakamiya offers guests food that is kind to the body and soul.

Ms. Wakamiya offers guests food that is kind to the body and soul. While feeling that "food" is important for connecting the body and mind, she came across fermented foods. After spending time with local friends overseas, she was moved by the experience of living a lifestyle unique to that place, so she opened "Japanese Fermented Degustation Bar ODORU" to let people experience the Japanese lifestyle through "food." Certified as a fermented food chef, she serves vegetarian-based dishes with gentle flavors that are healthy for the body and mind.

若宮　たみ江Tamie Wakamiya

Matsusakagyu Yakiniku M Namba Branch 松阪牛焼肉Ｍ　難波店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean

深見　和俊Kazutoshi Fukami

Realizing personal growth through work and accumulating solid skills and knowledge.

Mr. Fukami was born in 1966 in Osaka. At the invitation of his best friend, he entered into the world of cooking. He gained experience at a Yakiniku restaurant and learned the skills necessary for Yakiniku from scratch, such as the selection of ingredients, the degree of roasting, and the amount of heat. After that, he moved to Matsusakagyu Yakiniku M Namba Branch through the introduction of an acquaintance and further honed a wider range of cooking skills. He is always looking for new challenges and continues to face the ingredients and cooking methods sincerely.

深見　和俊Kazutoshi Fukami

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

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

Ristorante Borgo Konishi Ristorante　Borgo　KONISHI Nara, Nara Italian,Italian/French / Italian / Pasta / Wine

山嵜　正樹Masaki Yamazaki

The Chef's Recommendations

From a part time job at a restaurant, straight to becoming a chef.

Born in Nara prefecture, 1976. Using a part time job as an opportunity, he started his career. Afterwards, he trained for 11 years at "PIATTO", an Italian restaurant with a focus on Roman cuisine. His present restaurant opened in Nara city in June, 1995. Carrying on the intention of the restaurant he trained at, he gave the new restaurant the name "BEKKAN." Furthermore, following the closing of "PIATTO, in April of 2014 he went to "Ristorante Borgo KONISHI." Everyday he makes Italian local specialty dishes with ingredients from Japan.

山嵜　正樹Masaki Yamazaki

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

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

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

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

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

Restaurant ranking

Browsing history

Wagyu Restaurant Bungo Gion

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

Gion Katana

Kyo-ryori Tategami

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

JOYS TABLE Dining&Cafe

Mr. Umewaka cherishes the "special moment" of enjoying a meal with someone else.

XEX WEST

Communication with guests is important.

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.

Matsusakagyu Yakiniku M Dotombori Sennichimae Branch

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

Japanese Omakase Restaurant YOSAKURA

Ms. Abe leaves her living proof by doing valuable work for the world and others.

Mahoroba Irori Shinsaibashi

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

Ajikitcho Bunbuan

A chef who has loved cooking since childhood

Japanese Fermented Degustation Bar ODORU

Ms. Wakamiya offers guests food that is kind to the body and soul.

Matsusakagyu Yakiniku M Namba Branch

Realizing personal growth through work and accumulating solid skills and knowledge.

Kyo Yubadokoro Seike Nijojo Branch

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

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.

Ristorante Borgo Konishi

From a part time job at a restaurant, straight to becoming a chef.

Kobe Kitano Sow

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

Hitomaru Kadan Taian Sannomiya

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

Nihonshu Bar Komeya Inazuma

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

Wine Bar NOAM

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

Sumibi Yakiniku Tsunku

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