Kyoto and Osaka Area Chef search result : Page 20

Japanese Restaurant Kyokabutoya 日本料理　京甲屋 Shijo Karasuma/Karasuma Oike, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

池田　泰優Yasumasa Ikeda

A subtle sense of beauty, audacious methods and well-honed techniques go into creating every dish.

Born in Hokkaido. Started working at his grandmother’s restaurant -- which specialized in Akita prefecture cuisine -- while in his second year of high school. At that time, he happened to catch a popular cooking show on TV, which inspired him to become a chef. The program featured the Osaka Abeno Tsuji Culinary Institute, in which he chose to enroll. Following his graduation, he received further training in Osaka and Kyoto. In 2010, he finally opened "Japanese Restaurant Kyokabutoya" in Shijo Karasuma.

池田　泰優Yasumasa Ikeda

Sumibi Yakiniku Tsurugyu 炭火焼肉　蔓牛 Kamihonmachi, Osaka Yakiniku (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

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 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

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

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

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

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

Ristorante RinascereDojima Ristorante RinascereDojima（リナッシェレドウジマ） Kita-Shinchi, Osaka Italian,Italian/French / Italian / Pasta / Wine

片山　裕貴KATAYAMA YUKI

Reputation built on our unique Italian taste with the spirit of France

Born in Osaka, 1984. Main chef of [Ristorante RinascereDojima]. Admiring his father who was a French chef, he followed him into the culinary world. He worked at the Rihga Royal Hotel Osaka and honed his skills in their dining cafe and French restaurant, as well as in event planning. Currently he is creating unique dishes with knowledge imparted from his Italian cuisine predecessor, and adding a touch of his specialty French method and inspiration, which has earned him a high reputation.

片山　裕貴KATAYAMA YUKI

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

Otayan おたやん Kakogawa, Hyogo Japanese,Japanese / Sashimi (raw fish)/Seafood / Sushi / Kaiseki (traditional multi-course meal)

敏森　善行TOSHIMORI YOSHIYUKI

Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.

Born in Hyogo prefecture in 1966. When he was a student, he was looking for work and became a chef. That's when he came into contact with the deliciousness and delicacy of Japanese Cuisine. He stayed with it for 25 straight years. He has very strict judgement concerning fish and takes taste very seriously. He is aiming for food that will make the customer happy with its taste and appearance, so he continues to hone his skills day and night.

敏森　善行TOSHIMORI YOSHIYUKI

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

trattria e bar Buono！ trattria　e　bar　Buono！ Minamisemba, Osaka Italian,Italian/French / Italian / Pasta / Wine

坂根　雄大SAKANE YUDAI

Based on Italian cuisine, the chef also tries creativestyle cuisine proactively.

Born in Osaka in 1979, he has always enjoyed eating since his childhood. He started to learn cooking at a vocational school for becoming a licensed cook. He also started working part-time around then in order to enter the restaurant business. After his graduation, he worked cooking French cuisine at a hotel in Kobe and then in cooking creative-style cuisince in Tokyo. In 2012, he opened trattria e bar Buono!. Based on Italian cuisine, he is an inquirying cook who also cooks Spanish cuisine, rice omelets, and other creative-style cuisine in a proactive manner.

坂根　雄大SAKANE YUDAI

Chinese Restaurant Chanchan 中国酒菜　暢暢 Kishiwada/Izumi/Izumisano/Sennan, Osaka Chinese,Chinese / Shokoshu (Chinese Shaoxing wine) / Yum Cha/Dim Sum / General

井上　靖久INOUE YASUHISA

The Chef's Recommendations

Enjoy authentic, hotel-grade Chinese food at this street side venue.

Born on March 25, 1960, in Kyoto Prefecture. Influenced by parents, who were both true gastronomes, he developed a keen interest in cooking, especially Chinese food, from a very early age. In 1980, he began what would become a 7 year training at restaurant Dunhuang in Yamaguchi Prefecture. He was also deeply impressed by the passionate approach of Chef Kazuo Uchida, his senior at the Hotel New Otani in Osaka (currently serving as chef at the ANA Hotel in Kyoto), which further deepened his commitment to the culinary arts. His downtown restaurant's creed is to make luxury hotel-grade Chinese cuisine easily accessible to all.

井上　靖久INOUE YASUHISA

Yakiniku Bunka 焼肉ぶんか Kakogawa, Hyogo Yakiniku (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

Chinese Restaurant Shoentei 中華飯店　鐘園亭 Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Chinese,Chinese / General / Gyoza (dumplings) / Chahan (fried rice)

権藤　弘GONDO HIROSHI

The Chef's Recommendations

Impressed by the food he ate at a restaurant when he was in elementary school

Born in Kansai in 1972. He was impressed by the Chinese food he ate in elementary school at the restaurant ATAKA. When he graduated high school he decided to enter the world of Chinese cuisine that he so loved. He has since trained at Shoentei.

権藤　弘GONDO HIROSHI

UNIQUE UNIQUE Kitahama, Osaka French,Italian/French / General / French / Wine

中山　大輔NAKAYAMA DAISUKE

He was drawn to the charms of French cooking, and his experience in famous restaurants has made him a powerful chef.

He was born in 1975 in Osaka. Although he went to a technical high school, he decided to pursue cooking-in both cases, because he enjoys making things. While learning the basics of service at a hotel, he studied cooking as hard as he could, aiming for places like the Riga Royal Hotel, and he got his dream assignment at the Restaurant Chambord, a famous restaurant known for tradition and formality. He had always hoped to become a French chef, and he fell in love with French food even more in that position, where he spent quality time working under a head chef he greatly admired. He has continued to achieve great things and gain experience since then.

中山　大輔NAKAYAMA DAISUKE

Campagne カンパーニュ Ise, Mie French,Italian/French / Others / French

東　健夫HIGASHI TAKEO

He admires nature's grandeur and pays respect to the divine. He works with local ingredients.

Born in Mie Prefecture on January 7, 1965. He loved to eat from childhood, and pursued the path of becoming a cook to make people happy through food. He decided to become a French chef to challenge the unknown, outside world, and a world that is opposite from his upbringing in the deep mountains of Kumano. He studied under Shima Kanko Hotel's head chef, Tadayuki Takahashi, for three years. Then, after training in France, Osaka, and Kobe, he opened his own restaurant at 26 years old. He continues to make food inspired by nature.

東　健夫HIGASHI TAKEO

Restaurant ranking

Browsing history

Japanese Restaurant Kyokabutoya

A subtle sense of beauty, audacious methods and well-honed techniques go into creating every dish.

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

Kitazuien

Keeping to tradition while not neglecting to bring in new elements

Sumibi Shichirin Yakiniku Akazakura

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

Roppakuya KADO

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

Fujiya Kyoshoku

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

Teppan-yaki Kokoro

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

Ristorante RinascereDojima

Reputation built on our unique Italian taste with the spirit of France

CANOVIANO ANNEX

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

Otayan

Living with Japanese cuisine for 25 years. Good food backed up by experience and sense.

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.

trattria e bar Buono！

Based on Italian cuisine, the chef also tries creativestyle cuisine proactively.

Chinese Restaurant Chanchan

Enjoy authentic, hotel-grade Chinese food at this street side venue.

Yakiniku Bunka

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

Chinese Restaurant Shoentei

Impressed by the food he ate at a restaurant when he was in elementary school

UNIQUE

He was drawn to the charms of French cooking, and his experience in famous restaurants has made him a powerful chef.

Campagne

He admires nature's grandeur and pays respect to the divine. He works with local ingredients.