Kyoto and Osaka Area Chef search result : Page 21

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

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

Sumibi-yakiniku Yasubee 炭火焼肉　安部え Sannomiya, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Kimchi Nabe (kimchi hot pot)

李　月淑RI GETSUSHUKU

A chef who creates everything from spices to exquisite dishes

Born in 1950 in Kobe city, the chef has always dreamed of opening his own Yakiniku (Japanese BBQ) restaurant and studies everything about Yakiniku himself. The chef makes everything, except for the ingredients themselves, himself. He also cuts the delicious beef into thick, enjoyable pieces. With his mother's original recipe, the chef serves delicious dishes. The restaurant he opened in San-no-miya in 1990, "Sumibi-yakiniku Abee" has numerous fans and frequenters.

李　月淑RI GETSUSHUKU

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

Jiman ha Shizen Tori Ryori Kawadaya 自慢は自然。鶏料理　川田屋 Matsubara/Fujiidera/Kawachinagano, Osaka Japanese,Japanese / Yakitori (grilled chicken skewers) / Chicken / Nabe (hot pot)

武居　信仁TAKEI NOBUHITO

Offers up big portions made with top quality ingredients.

He was born March 8th, 1972, in Osaka Prefecture. Wanting to become a cook, after finishing high school, he began apprenticing at Tori Ryori after a friend introduced him. After that, he continued working at the same restaurant as a cook. Tondabayashi, Osaka is a place blessed with tranquil nature; a place where people go to get directly-sourced, fresh ingredients to create delicious meals.

武居　信仁TAKEI NOBUHITO

Cucina Italiana Todo Cucina　Italiana　東洞 Kyotogosho/Nishijin, Kyoto Italian,Italian/French / Italian / Wine / Pasta

水谷　健太MIZUTANI KENTA

The beginning was simple. After that, his efforts have not ceased.

He was born in 1973 in Kyoto. Ever since he was a child, he dreamed of being a chef. He thought that their white coats were smart, and that working as a chef on a cruise liner looked fun. Rather than letting this remain as just a dream, he worked consistently to realize it and to get to where he is today.

水谷　健太MIZUTANI KENTA

Teppan Steak Pur 鉄板ステーキ　ピュール Minamimorimachi, Osaka Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

中村　武実NAKAMURA TAKEMI

The Chef's Recommendations

Watching Teikoku Hotel's head chef Nobuo Murakami cook on television moved me

Born in 1959 in Taima City, Nagasaki. His mother's dishes always used fresh, local vegetables and fish, highlighting those ingredients but having flavors that you never tired of and that got him to understand the complexities of cooking. After graduating high school, he trained at hotels and restaurants, and worked as head teppanyaki grill chef at the Hilton International, Moriguchi Prince Hotel, and the Hyatt Regency Osaka. In 1996, he was hired on as both head chef and manager of Teikoku Hotel Osaka Kamon. In 2012, he opened Teppan Steak Pur.

中村　武実NAKAMURA TAKEMI

Kobe Harborland Sandaya 神戸ハーバーランド　三田屋 Harborland, Hyogo Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)

村田　茂郎MURATA SHIGERU

Providing topquality beef cultivated by scouring the industry with a critical eye.

Born in 1956 in Sanda city, Hyogo prefecture. For eight years he threw himself into ensuring product quality within the meat industry, attaining a qualification as a 'meat specialist'. After that he began to take an interest in attracting customers from far and wide to his home base of Hyogo with nothing but a "home-grown beef tenderloin course" and just like that, Sandaya was born. Currently he uses skills and techniques fostered by his experience in the meat industry throughout the whole store.

村田　茂郎MURATA SHIGERU

Teppanyaki Ousaka 鉄板焼　逢坂 Juso/Tsukamoto, Osaka Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling)

上手　義久KAMITE YOSHIHISA

Challenging the taste of simple ingredients and new menu ideas to make a Teppanyaki grill you will never grow tired of

Born in Kyoto, June 1966. Helping out with his family's restaurant, he naturally began to aspire to becoming a chef. After graduating culinary school, he worked in restaurants and hotels in Osaka. Since being appointed the head chef at [Ousaka] in April 2014, he has been incorporating other cuisine genres and creating special dishes. As such, he pursues the happiness of his customers by breaking the boundaries of Teppanyaki cuisine.

上手　義久KAMITE YOSHIHISA

Itamae Yakiniku Itto Tenka Chaya Main Store 板前焼肉一斗　天下茶屋本店 Tengachaya/Nishinari, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Wine

有近　六次ARICHIKA ROKUJI

The Chef's Recommendations

Everything for the sake of deliciousness

He was born in 1949 in Osaka Prefecture. With experience in wholesale meat business and butchering, he opened "Itamae Yakiniku Itto" with the intention of providing quality meat at more affordable prices. Only the highest quality Japanese black beef is selected from hundreds of cattle coming from farms in Miyazaki, Kagoshima, Niigata, Sendai, Saga, and throughout Japan. He works hard everyday, proudly remembering his background as a meat shop owner.

有近　六次ARICHIKA ROKUJI

Gion Nishikawa 祇園　にしかわ Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Sake

西川　正芳NISHIKAWA MASAYOSHI

Our spirited chef started with a yearning for beautiful, delicious food

He was born in 1975 in Muromachi, Kyoto. His grandfather was a craftsman who painted ceramics in the Yuzen style, and he says, "He'd often take me to restaurants and art galleries when I was young." Having been raised around so many beautiful and delicious things, he longed to become a chef of Kyoto-style cuisine, and after graduating from high school, he headed down that path. He trained at famous restaurants like "Gion Sasaki", worked as head chef of "Warabi no Sato", and in 2008 opened "Gion Nishikawa". His motto is to be open and welcoming, and he serves his guests with a friendy smile and candid voice.

西川　正芳NISHIKAWA MASAYOSHI

Difference Difference Awaza/Kyomachibori, Osaka French,Italian/French / French / Wine / Sake

藤本　義章FUJIMOTO YOSHIAKI

The Chef's Recommendations

Hard work is the secret behind our smart chef's true talent

He was born in 1983 as a native of Osaka prefecture. His father's influence led him to enter the restaurant business. He spent eleven years working for the Japan Airlines Hotel "Les Celebrites" restaurant (in Shinsaibashi, Osaka), and while he was there, he won a number of prizes for his French cuisine in cooking competitions. At the young age of 29 he became a sous chef, supported by his customers who loved French cuisine. On July 12th, 2013, he opened "Difference" as the owner and chef.

藤本　義章FUJIMOTO YOSHIAKI

Jumelles 29 Jumelles　29（ジュメルニジュウク） Shijokawaramachi/Teramachi, Kyoto French,Italian/French / General / French / Western Sosaku (creative cuisine)

村上　章MURAKAMI AKIRA

The Chef's Recommendations

Your delighted smiles over his cooking makes him happy

Born in 1972 in Okayama. He's loved to make and enjoy food ever since he was a child. When someone would smile with delight over his cooking it made him so happy that he decided to make it a career. After training at a number of hotel restaurants he was hired at the French restaurant Philippe Aubron where he worked for five years before moving to France. There he refined his culinary skills at restaurants like Moulin De Mougins in Cannes and Lyon. When he returned to Japan he worked for Italian BAL for a time before striking out on his own.

村上　章MURAKAMI AKIRA

Sushi Gion Matsudaya 寿し　祇園　松田屋 Gion, Kyoto Sushi,Japanese / Sake / Sashimi (raw fish)/Seafood / Sushi

松田　和憲MATSUDA KAZUNORI

The Chef's Recommendations

Our chef has an excellent command of both traditional techniques and his own unique twists. Every piece of sushi is a little taste of heaven

He was born in 1964 in Shiga prefecture. His parents ran a sushi shop for over 40 years. Taken with the Edo-style techniques and flavors, he often visited Tokyo, and learned the skills of a number of famous restaurants, before fulfilling his desire to open his own restaurant in Gion in 2007. He preserves traditional techniques, letting his signature eggs sit overnight after frying them, and he uses his own tricks to perfect his pickles and boiled-down sake, offering the Matsudaya version of Edo-style sushi. His motto is "make the people of the world smile with sushi". He spent a year in New York and made the best of that experience, and is now a well-respected authority on how to serve foreign customers.

松田　和憲MATSUDA KAZUNORI

Temma Ramen Ako Main branch 天馬らぁめん赤穂総本店 Ako, Hyogo Ramen,Ramen (noodles) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen) / Tonkotsu Ramen (pork broth ramen)

井上　裕令INOUE HIROYOSHI

He entered the ramen (noodles) business with his brother

Mr. Inoue entered the ramen (noodles) business along with his elder brother. At one time, he left and worked in a completely different job for four years, but he then returned to the ramen business. He went on to win a magnificent first place in the "Noodle King Final 2012" competition.

井上　裕令INOUE HIROYOSHI