Kyoto and Osaka Area Chef search result : Page 20

Gion Sato ぎおん　佐藤 Gion, Kyoto Sushi,Japanese / General / Sushi / Cookshop

佐藤龍幸Tatsuyuki Sato

The Chef's Recommendations

Chef Tatsuyuki Sato's experience at sushi counters in Japanese restaurants and hotels has blossomed into his “sushi kappo" (a sushi bar with the chef and customers facing one another)

Born in 1964, a native of Kumamoto Prefecture. Tatsuyuki Sato began his career as a cook in a Japanese restaurant in Kyushu, afterwards polishing his skills at hotels and Japanese restaurants in Kyoto and Osaka. After 13 years of experience working at the sushi counter at Kyoto Hotel Okura, he went independent and opened Gion Sato. He emphasizes his “sushi kappo (sushi bar)” which leverages his own experiences, attracting quite a reputation. In February 2015, he relocated his store, which had become cramped, to the south side of Gion and reopened for business.

佐藤龍幸Tatsuyuki Sato

Teppanyaki Sanga 鉄板焼　山河 Nara, Nara Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

中川　千春Chiharu Nakagawa

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

Kitazuien 北瑞苑 Kita-Shinchi, Osaka Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

愛宕　亮二ATAGO RYOJI

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

Sumibi Yakiniku Tsurugyu 炭火焼肉　蔓牛 Kamihonmachi, Osaka Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Wine

藤原　広斗FUJIWARA HIROTO

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

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

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

Sumibi Shichirin Yakiniku Itozakura 炭火七輪焼肉　糸桜 Kobe/Shinkaichi, Hyogo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

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

Aji Fukushima 味ふくしま Gion, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Sake

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

Shunsai Izakaya Furuichi Tsubogin 旬彩居酒屋　古市　つぼ銀 Ise, Mie Izakaya (Japanese tavern),Taverns / Duck / Sashimi (raw fish)/Seafood / Suppon (soft-shelled turtle)

伊藤　剛ITO TSUYOSHI

His dream is to open an izakaya of his own one day

He was born in Mie Prefecture on September 1st, 1984. He started working at restaurants in his teens, and gained experience as the manager of bars in Tokyo and Tohoku. In 2012, he returned to his hometown, Ise City, to become the chef of Shunsai Izakaya Furuichi Tsubogin. Making use of his experiences working in restaurants where sake played a central role, he is particular about serving high quality food which goes well with his carefully chosen sake. He devotes himself to his work every day so as to satisfy his customers.

伊藤　剛ITO TSUYOSHI

Teppan-yaki Kokoro 鉄板焼　心 Meriken Park, Hyogo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

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

Fujiya Kyoshoku ふじや京色 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / Kyoto Cuisine / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

藤原　崇史FUJIWARA TAKASHI

The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.

The reason why he decided to get a part-time job in an izakaya (Japanese pub restaurant) was that he wanted to eat the free food. It may not have been the most romantic reason, but this is what led to his career in the restaurant business. Through his part-time job he learned how much fun cooking was, and decided to attend catering college. At college he met fellow students who would play an important part in shaping his future career. After graduating, he spent time working in three different Japanese restaurants. After working for ten years, he and his friends from college opened "Jounetsu Shokusai Kyoshoku". Later, in 2014, they opened "Fujiya Kyoshoku".

藤原　崇史FUJIWARA TAKASHI

CANOVIANO ANNEX CANOVIANO　ANNEX（カノビアーノアネックス） Esaka, Osaka Italian,Italian/French / Italian / Wine / Black Tea

石原　太郎ISHIHARA TARO

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

Roppakuya KADO Roppakuya　KADO Shijo Karasuma/Karasuma Oike, Kyoto Izakaya (Japanese tavern),Taverns / General / General / Wine

山口　将吾YAMAGUCHI SHOGO

The Chef's Recommendations

After seeing the smiles of people leaving restaurants, he set out to become a chef.

Now, as he is in a position to provide customers with food, he feels it's all worth it when he hears customers exclaiming that the food is delicious.

山口　将吾YAMAGUCHI SHOGO

Yakiniku Bunka 焼肉ぶんか Kakogawa, Hyogo Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

山本YAMAMOTO

Protecting traditions by utilizing skills learned from previous generations and polishing them further.

Yamamoto is a chef from Hyogo Prefecture. His parents ran this restaurant before him, so he was familiar with this cuisine from a young age and naturally wanted to impart its sense and taste with customers and everyone he came in contact with. As he grew up he came to inherit this restaurant that his parents poured so much love into, and wanted to make even more of it. When he graduated from school he entered the culinary world without hesitation. He has come to be where he is now as the result of the guidance and support of his parents and the training he undertook at this restaurant.

山本YAMAMOTO

Indian Restaurant ANAND インド料理　アーナンダ　ANAND Akashi, Hyogo Indian,Other Asian / Indian / Asian Creative Cuisine / Indian Curry

サーワナ・シングSAWANA SHINGU

A chef who displays the virtues of Indian cuisine, while also looking for ways to match its flavors to Japanese tastes.

It has been six years since Chef Sawana, the owner's younger brother, came to Japan. He became the chef with the hope that "the Japanese people can enjoy the taste of Indian home cooking." Chef Sawana is in charge of tandoori and naan. By making spiciness levels adjustable and so forth, he continues to refine his dishes to suit the Japanese palate.

サーワナ・シングSAWANA SHINGU

Bon Village Oser ボンヴィラージュ・オゼ Kishiwada/Izumi/Izumisano/Sennan, Osaka French,Italian/French / French / European / Wine

西山　晋NISHIYAMA SHIN

Following in the Footsteps of His French Chef Father

Born in 1978 in Osaka city. Influenced by his father who was working as a chef at a French restaurant at the time of his birth, he grew up surrounded by the chefs' aprons. After graduating from high school, he completed his training at a French restaurant in Kobe. In 1998 he took over the position of head chef at the "Bon Village Sennan" main branch. In January of 2005 he opened "Bon Village Oser" in Kishiwada city. At the young age of 26 he was entrusted with the unification and care of both Bon Village locations,where he has remained acting as executive chef of both until the present day.

西山　晋NISHIYAMA SHIN

Kisetsu Ryori Sakura 季節料理　さくら Akashi, Hyogo Izakaya (Japanese tavern),Taverns / General / Tempura (battered, fried seafood and vegetables) / Nabe (hot pot)

飯田　健二IIDA KENJI

Serious about his cooking, he was born to be a chef

This chef was born on January 30th, 1972 in Hyogo Prefecture. Originally, he simply had an affinity for service, and wound up heading down the path to becoming a chef. He worked at various pubs and restaurants all over, and gradually came to realize the importance of making meals. Then he grew to find joy in delighting people with his cooking, and got serious about it as a career. When Kitsetsu Ryori Sakura opened in 2013, he took the opportunity to apply here, and he works here still.

飯田　健二IIDA KENJI

Uru 閏 Nijo Castle, Kyoto Dining Bar,Dining bar / Pizza / Pasta / Italian

田原TAHARA

He started cooking based on his love for food, but now this chef is looking to take things even further

He was born in Kyoto Prefecture in 1981. He has been interested in food as long as he can remember. He started cooking as a hobby, but when it came time to think about a life-long profession, he decided to become a chef. He began his training at a hotel, covering the whole gamut of Western cooking, but gradually found himself drawn to the deliciousness of French and Italian cuisine. Since 2012 he has been displaying his skill daily at "Uru".

田原TAHARA

Sakana Ryori Rokkon さかな料理　ろっこん Kita-Shinchi, Osaka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

西岡　章NISHIOKA AKIRA

He took the path of a culinary career which was his dream since he was young. Tremendous effort is put into the food's freshness.

Born in Wakayama in 1967, it was his dream since youth to choose the path of a culinary career and display his skill in cooking. "There is a taste in freshness" is his motto, and he is particular every day about the freshness of ingredients and the way of cooking which emphasizes the flavors of the ingredients. His obsession led him to create his original combination of oils for cooking.

西岡　章NISHIOKA AKIRA

Shinkiro 蜃氣楼 Gion, Kyoto Japanese,Japanese / General

島田　涼SHIMADA RYO

The Chef's Recommendations

He continues to perfect his skills in a traditional geisha district in order to create food that delights his customers

He loves delicious food and wanted to be able to serve it to customers, so he made the decision to become a chef. Since graduating from culinary college he has spent 13 years working in Japanese restaurants, learning the trade from the basics and building up experience. He is particular about drawing out the innate flavor in ingredients that contain a sense of season and provenance, while at the same time adding an extra touch to simple food. The taste of his food is loved by people of all different ages, and he continues to display his skills, encouraged by expressions of appreciation for his cooking.

島田　涼SHIMADA RYO

SANDAYA Takarazuka 三田屋　宝塚店 Takarazuka, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)

村田　茂郎MURATA SHIGERU

By strictly enforcing standards of quality cultivated in the meat industry, we provide the finest quality beef.

Born in Mita city, Hyogo prefecture in 1956. He spent eight years in the meat industry, and obtained the qualification 'Diploma in Meat Technology', which is designed to ensure meat quality. He became interested in 'Mitaya' after hearing about their domestically-reared fillet steak set menu, which attracts customers to his home, Hyogo prefecture, from other parts of Japan. It was not long before he joined the company, where he is now putting the skills and experience he cultivated in the meat industry to work in his role overseeing all of their branches.

村田　茂郎MURATA SHIGERU

Restaurant ranking

Browsing history

Gion Sato

Chef Tatsuyuki Sato's experience at sushi counters in Japanese restaurants and hotels has blossomed into his “sushi kappo" (a sushi bar with the chef and customers facing one another)

Teppanyaki Sanga

She is a cheerful and active service staff at a hotel restaurant, making good use of her language abilities.

Kitazuien

Keeping to tradition while not neglecting to bring in new elements

Sumibi Yakiniku Tsurugyu

He was impressed by the top-class yakiniku restaurant that his brother-in-law took him to when he was a high school student

COCOLO - Teppanyaki & Wine

Making use of his experience working in a range of different genres, he opened a restaurant where he could express himself

Sumibi Shichirin Yakiniku Itozakura

Born into an established shop that sold "Kobe beef" and raised by a mother who was a food expert.

Aji Fukushima

From a youth who enjoyed preparing fish to a chef who never fails to engage with his ingredients.

Shunsai Izakaya Furuichi Tsubogin

His dream is to open an izakaya of his own one day

Teppan-yaki Kokoro

Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas

Fujiya Kyoshoku

The parttime job that he had at an izakaya when he was a high school student inspired him to become a chef.

CANOVIANO ANNEX

His dream to become a chef came true. Now he makes passionate Italian cuisine in a brand new style

Roppakuya KADO

After seeing the smiles of people leaving restaurants, he set out to become a chef.

Yakiniku Bunka

Protecting traditions by utilizing skills learned from previous generations and polishing them further.

Indian Restaurant ANAND

A chef who displays the virtues of Indian cuisine, while also looking for ways to match its flavors to Japanese tastes.

Bon Village Oser

Following in the Footsteps of His French Chef Father

Kisetsu Ryori Sakura

Serious about his cooking, he was born to be a chef

Uru

He started cooking based on his love for food, but now this chef is looking to take things even further

Sakana Ryori Rokkon

He took the path of a culinary career which was his dream since he was young. Tremendous effort is put into the food's freshness.

Shinkiro

He continues to perfect his skills in a traditional geisha district in order to create food that delights his customers

SANDAYA Takarazuka

By strictly enforcing standards of quality cultivated in the meat industry, we provide the finest quality beef.