361 - 380 of 415 chefs
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Kyoto Steak Wagyu - Gottie's BEEF
京都 ステーキ 和牛 Gottie’s BEEF ゴッチーズビーフ
- Kyoto Station, Kyoto
- Steak,Yakiniku/Steak / Hamburger Steak / Steak
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本位田 覇嘉Haruka Honiden
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Simply wants to have a delicious meal.
He was born in 1986 in Okayama prefecture. He decided to enter the cooking field as he loved eating since he was young, and simply wanted to have a delicious meal. After graduating from a high school, he learned about meat at a meat shop in Kyoto, while he was improving his skills at a Kyoto cuisine restaurant. Then he was appointed as the master chef of [Gottie's BEEF Kyoto Tower branch] where he is currently working. He keeps studying on ingredients to serve delicious meat dishes to the guests.
本位田 覇嘉Haruka Honiden
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Gyoza-Dokoro Sukemasa Kyoto Tower Sando branch
ぎょうざ処 亮昌 京都タワーサンド店
- Kyoto Station, Kyoto
- Gyoza (dumplings),Chinese / Gyoza (dumplings)
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今西 貴広Takahiro Imanishi
The Chef's Recommendations -
His restaurant serves only gyoza (dumpling). That is why he really seriously works at it.
He was born in 1980 in Osaka. After working as a server for 17 years, he is currently working in the kitchen. As his restaurant offers only gyoza (dumpling), he sticks to serving it in a perfect condition with a beautiful brown color to meet the expectations of the guests visiting the restaurant for special [Wa-Gyoza (Japanese style dumpling)] made with local ingredients from Kyoto. He is working hard every day to serve his gyoza to many guests.
今西 貴広Takahiro Imanishi
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Shunsaiten Tsuchiya
旬彩天つちや
- Esaka, Osaka
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Kaiseki (tea-ceremony dishes) / Wine
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土阪 幸彦Yukihiko Tsuchisaka
The Chef's Recommendations -
His culinary dreams were fueled by a chance encounter with a future mentor and beautifully crafted food
Born in Shiga Prefecture in 1971, Mr. Tsuchisaka found his passion for cooking after witnessing a sushi chef prepare a vivid display of handcrafted food. After enrolling in culinary school, he took on a part-time job and ended up meeting the chef who would prove to be a professional mentor throughout his career. From there he took on jobs at various restaurants that specialized in Japanese cuisine in order to learn all that he could. At age 27 he moved up to work as a head chef, and then 10 years after that at age 37 he set out on his own to open Shunsaiten Tsuchiya in the Esaka area of Osaka. Mr. Tsuchisaka prepares tempura (deep fried foods) with fresh, seasonal ingredients that are fried with perfect timing. He also devotes himself to providing his staff with exceptional training.
土阪 幸彦Yukihiko Tsuchisaka
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Wagokoro Izumi
和ごころ 泉
- Shijo Karasuma/Karasuma Oike, Kyoto
- Kaiseki (course menu),Japanese / General
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泉 昌樹IZUMI MASAKI
The Chef's Recommendations -
His cuisine is based on that of the former restaurant Sakurada. He strives to continue the legacy of his teacher's philosophy.
Born in 1967 in Mie Prefecture, he decided to become a chef and from age 19 began his studies at the Japanese restaurant Kase in Nagoya. Afterwards, he worked at a Tokyo hotel, later moving on to the famous shop Sakurada at 23. He spent 9 and a half years there polishing his skills, and though he left for a period of time, he returned again 3 years later. Putting the final touches on his abilities, he gained his independence in 2006. He boasts 2 stars in the Michelin Guide.
泉 昌樹IZUMI MASAKI
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Daiki-Suisan Kaiten-Zushi
大起水産 回転寿司
- Kyoto Station, Kyoto
- Kaitenzushi (conveyor belt sushi),Japanese / Sushi
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林 盛Shigeru Hayashi
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His career started when he became interested in serving guests.
He was born in 1988 and grew up in Osaka. While working a part time job at a yakiniku (Japanese BBQ) restaurant during his high school days, he decided to become a professional in the restaurant field. After graduating from high school, he entered [Taiki-Suisan]. With experiences as a server, chef, and background staff, he found that working at a restaurant was more fun and deeper than he had thought. He is currently working hard as the manager to support the whole restaurant to make as many guests as possible happy.
林 盛Shigeru Hayashi
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Teppanyaki Sanga
鉄板焼 山河
- Nara, Nara
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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中川 千春Chiharu Nakagawa
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She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.
She was born in 1995 in Nara prefecture. After graduating from a university, she became a service staff at a restaurant. Though she was having fulfilling days, she decided to change jobs to make good use of the language abilities obtained at the university. In 2018, she entered [Teppanyaki Sanga]. Currently, she actively works as a hotel staff at [Piazza Hotel Nara] in the daytime, and as a restaurant service staff at night. She treats guests from all over the world with her original cheerful personality and sophisticated service skills obtained through her working experience at the hotel.
中川 千春Chiharu Nakagawa
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Kaiseki Kappo Nagasaka
懐石割烹 なが坂
- Sannomiya, Hyogo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes)
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長坂 俊明Toshiaki Nagasaka
The Chef's Recommendations -
The delight he felt after having his cooking complimented as a child inspired him to become a chef
He was born in February of 1964 in Aichi Prefecture. He has loved making food ever since he was a child, and after hearing his siblings tell him how delicious his food was after cooking for them, he knew he wanted to become a chef someday. He studied at Tsuji Culinary Institute in Osaka’s Abeno ward, and from there he went on to develop his skills further at "Shofukuro Kobe Branch", which is based in Shiga Prefecture, as well as "Yamane" sushi restaurant in Kitashinchi, Osaka. He opened "Kaiseki Kappo Nagasaka" in 2002, where he displays his expertise as owner and head chef.
長坂 俊明Toshiaki Nagasaka
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GRIDDLE FORCE Itsuraku
GRIDDLE FORCE 逸楽
- Shijo Karasuma/Karasuma Oike, Kyoto
- Creative,Sosaku (creative) / Teppanyaki (iron griddle grilling) / Wine / Western Sosaku (creative cuisine)
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吉田 真也Shinya Yoshida
The Chef's Recommendations -
Through experience in a variety of restaurants, he has honed his culinary and arrangement skills
He was born in Shiga Prefecture in 1979. As he had always loved eating, he started working part-time at a restaurant when he was student. There, he experienced the joy of cooking and decided to seriously aim for a professional culinary career. After graduation, he started working at the same restaurant. Following that, he honed his culinary skills at a variety of restaurants, hotels, and izakayas (Japanese-style bar). He says that his experience of that period comes in useful for things like cooking techniques and arrangement. Under the motto, [A restaurant that brings smiles to customers' faces.] he works tirelessly on menu development.
吉田 真也Shinya Yoshida
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Gion Owatari
祇園 大渡
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine
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大渡 真人OOWATARI MAHITO
The Chef's Recommendations -
Acquiring the fundamentals at a famous Osaka restaurant, then aiming for independence in his wife's hometown of Kyoto.
Born in 1975 in Fukuoka, he was enthralled by the culinary world, and went on to Tsujigakuen Japanese Culinary College after graduating from high school. Building up experience at famed Osaka restaurants like Kisetsu Ryori Tsumura, he decided to start independently at 34. While searching Kyoto, the home of his wife's family, for a location, he came across an old private home, and it was there that he opened Gion Owatari. In 2012, he earned a Michelin star.
大渡 真人OOWATARI MAHITO
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Nijo Kizuki
二條 葵月
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Sushi / Japanese Sosaku (creative cuisine)
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森本 彰Akira Morimoto
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Loves being a chef as he can see happy faces of the guests close.
He was born in 1971 in Yamaguchi. As his parents ran a sushi restaurant, he used to help them since he was small. He decided to be a chef when seeing the guests enjoying sushi. After graduating from a cooking school in Osaka, he had training at a Japanese restaurant in Kyoto. Being recognized for his cooking skills, he was asked to work for their Tokyo branch and then later went back to Kyoto. In the end of July 2014, he opened [Nijo Kizuki] to create a relaxing space to enjoy a meal.
森本 彰Akira Morimoto
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Sushi Hoshiyama
鮨ほしやま
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi
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星山 忠史Tadashi Hoshiyama
The Chef's Recommendations -
His childhood dreams came true after becoming a reputed sushi chef known for his expert craftsmanship
Mr. Hoshiyama was born in July of 1981 and grew up in Osaka. He was captivated by professional chefs when he was a child in middle school, and those experiences of watching chefs work from behind the counter ended up leading him to where he is today. After his high school graduation he spent seven years training at Tsukiji Sushi-Sei and then another five years at Matsumoto in Kyoto’s Gion district. From there he ventured out on his own to open Sushi Hoshiyama in 2012. Then the very next year he earned a star from a well-known restaurant guide. Today you can find him at his highly regarded restaurant where he pushes forward each day with carefully selected handpicked ingredients.
星山 忠史Tadashi Hoshiyama
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Tsujiri Cafe
辻利カフェ
- Kyoto Station, Kyoto
- Cafe,Cafe/Sweets / Parfait / Ice Cream / Japanese Tea
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加藤 美希Miki Kato
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She was fascinated with [food] as it connects people.
She was born in 1991 in Shiga prefecture. She enjoyed her part time job serving people in her university days and also liked eating, she looked for a job mainly in the restaurant industry, then entered Bijuu Co., Ltd. after graduating from a university. She was impressed by the company's sincere attitude toward food. In spite of her young age, she was assigned as the manager of Kyoto Tower branch.
加藤 美希Miki Kato
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Lumiere
リュミエール
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- French,Italian/French / General / French
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唐渡 泰Yasushi Karato
The Chef's Recommendations -
He pushes ahead every day to improve his skills and achieve his childhood dreams.
He was born in 1963 in Tottori Prefecture and is a graduate of Tsuji Culinary & Confectionary College’s patisserie school. Ever since his childhood, he had dreamed of running his own restaurant someday, which led him to Shinsaibashi in Osaka to work at a Western restaurant. During his time working there, one of his senior colleagues inspired him to pursue French cooking. He went on to train at the renowned restaurant Jean Moulin, as well as the 3-star restaurant La Cote d'Or. Then, at age 33, he moved on to serve as head chef at Kobe Bay Sheraton Hotel & Towers. After picking up a versatile body of experience, he opened Lumiere in December of 2006, where you can find him cooking today.
唐渡 泰Yasushi Karato
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Sumibi Yakiniku Tsurugyu
炭火焼肉 蔓牛
- Kamihonmachi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Wine
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藤原 広斗FUJIWARA HIROTO
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He was impressed by the top-class yakiniku restaurant that his brother-in-law took him to when he was a high school student
Hiroto Fujiwara was born in Osaka in 1969. The meat that he ate at the top-class yakiniku restaurant that his brother-in-law took him to was so much nicer than anything that he had tasted before, that he was deeply moved by it. The desire to open a yakiniku restaurant and spread this joy to even more people led him down the path towards becoming a chef. After graduating from high school, he trained for 14 years at Kainantei in Uehonmachi, Osaka. After that, he deepened his understanding of meat at many yakiniku restaurants, before opening Sumibi Yakiniku Tsurugyu.
藤原 広斗FUJIWARA HIROTO
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Kitazuien
北瑞苑
- Kita-Shinchi, Osaka
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake
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愛宕 亮二ATAGO RYOJI
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Keeping to tradition while not neglecting to bring in new elements
Born in 1978 in Moriguchi, Osaka prefecture, he came naturally into chefhood, growing up watching his father manage a sushi restaurant. After three years of experience in a hotel kitchen, he came to "Kitazuien", where he has been for 13 years. Rising to the position of head chef two years ago, he keeps to tradition while bringing in little by little new vegetables and elements of western cuisine, all to accomodate to his customers' desires.
愛宕 亮二ATAGO RYOJI
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COCOLO - Teppanyaki & Wine
鉄板焼とワイン COCOLO
- Fukushima/Noda, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / General
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丸山 卓MARUYAMA TAKASHI
The Chef's Recommendations -
Making use of his experience working in a range of different genres, he opened a restaurant where he could express himself
He entered the culinary world at the age of 21 at a French restaurant in Kitashinchi, going on to gain experience in many different types of establishments: cafes, Italian restaurants, dining bars, bars, and teppanyaki restaurants. He learned management skills at major restaurant chains like Balnibarbi and Zetton, before opening his own restaurant, COCOLO.
丸山 卓MARUYAMA TAKASHI
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Sumibi Shichirin Yakiniku Akazakura
炭火七輪焼肉 糸桜
- Kobe/Shinkaichi, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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岸田 好純KISHIDA YOSHIZUMI
The Chef's Recommendations -
Born into an established shop that sold "Kobe beef" and raised by a mother who was a food expert.
While taking over Oi Nikuten, his family's established butcher shop that was founded in 1871, he also manages Itozakura, a yakiniku (grilled meat) restaurant. With his mother being a food expert, he learned how to expertly discern meat and fat quality. His motto is "cut the meat only after seeing the customer's face."
岸田 好純KISHIDA YOSHIZUMI
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Aji Fukushima
味ふくしま
- Gion, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake
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辻 義勝TSUJI YOSHIKATSU
The Chef's Recommendations -
From a youth who enjoyed preparing fish to a chef who never fails to engage with his ingredients.
Born in 1982 in Fukuoka, he loved fishing as a child and learned to prepare the fish he caught himself. This was his first taste of the joys of cooking. Graduating from high school, he learned the fundamentals after joining Kani Honke in Nagoya. At 21, he entered the famed Kyoto cuisine restaurant Oryori Hayashi and studied real Kyoto cuisine over about 7 and a half years. Afterwards, he gained experience making Japanese food in Ponto-cho, earned the recommendation of the proprietress of the tea shop Fukushima, and became the head managing chef at the traditional Japanese restaurant Aji Fukushima in 2013.
辻 義勝TSUJI YOSHIKATSU
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CANOVIANO ANNEX
CANOVIANO ANNEX（カノビアーノアネックス）
- Esaka, Osaka
- Italian,Italian/French / Italian / Wine / Black Tea
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石原 太郎ISHIHARA TARO
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His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style
He was born in 1979 in Okayama prefecture. He often went out to eat with his parents as a child, and soon he secretly longed to become a chef in the future. That dream come true, when after graduating from the Hattori School of Nutrition at the age of 18, he honed his cooking skills in Tokyo at Italian restaurants and French restaurants in hotels. After that he encountered "Canoviano", and Chef Uetake at our main store in Daikanyama took him under his wing. Still greatly influenced by Chef Uetake, our chef makes every effort to produce many dishes that show the true worth of Italian cooking.
石原 太郎ISHIHARA TARO
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Teppan-yaki Kokoro
鉄板焼 心
- Meriken Park, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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木下 学KINOSHITA MANABU
The Chef's Recommendations -
Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas
Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.
木下 学KINOSHITA MANABU
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