41 - 60 of 327 chefs
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Syokudoen Namba Walk Branch
食道園 なんばウォーク店
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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黒木 幸喜Kouki Kuroki
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Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.
He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.
黒木 幸喜Kouki Kuroki
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Sushi Akagi
鮨 赤木
- Kita-Shinchi, Osaka
- Sushi,Japanese / Sushi / Sousaku Sushi (creative sushi) / Italian
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赤木 伸行Nobuyuki Akagi
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Mr. Akagi delights guests with highly creative sushi that utilizes his experience in Italian cuisine.
He was born in 1981 in Okayama. Having a desire to make a living with all his skills, he decided to become a chef. He had studied Italian cuisine before changing to be a sushi chef. After studying hard and gaining management experience at the Sushi Akazu Group, where guests can casually enjoy high-quality sushi, he became independent in June 2022. While following the group's tradition, he uses his experience as a former Italian chef to create sushi from his unique perspective, delighting guests with a new worldview.
赤木 伸行Nobuyuki Akagi
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Yakiniku Shoten Urashimaya Kobe-Motomachi Branch
焼肉商店 浦島屋 神戸元町店
- Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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横山 晋也Shinya Yokoyama
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Mr. Yokoyama offers a high-quality yakiniku experience with attention to all ingredients and space.
He was born in 1974 in Hyogo. His experience includes a wide variety of Italian, Japanese, and Asian cuisines and restaurants specializing in steak. He has learned how to present dishes in different genres and handle the ingredients. Currently, he is the owner and chef of the Yakiniku Syoten Urashimaya Kobe-Motomachi Branch. Besides offering the highest quality Kobe beef, he also tries to create a restaurant where diners can relax and enjoy the yakiniku experience. He provides a high-quality experience, paying particular attention to all ingredients and space.
横山 晋也Shinya Yokoyama
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AUX BACCHANALES Kyoto
AUX BACCHANALES オーバカナル京都
- Shijo Karasuma/Karasuma Oike, Kyoto
- French,Italian/French / French / Cake / Wine
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小阪 祟Shu Osaka
The Chef's Recommendations -
Mr. Osaka became interested in cooking at a Sushi restaurant, which led him to his current career.
Mr. Osaka was born on September 17, 1980, in Osaka. His introduction to the world of food came when he was a child at a sushi restaurant and saw how a sushi chef handled his food. Since then, he has been interested in cooking and considered becoming a chef. After going to France and training in cooking for two years, he gained experience in French restaurants and Italian cafes in Osaka. Currently, he is working at AUX BACCHANALES Kyoto. His authentic French cuisine is well-received by a wide range of repeat customers.
小阪 祟Shu Osaka
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Osakanadokoro Sakurachaya
御魚処 さくら茶屋
- Nara, Nara
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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長澤 真一Shinichi Nagasawa
The Chef's Recommendations -
Having entered the culinary world from the civil service, Mr. Nagasawa is now fully utilizing the skills he has honed to create superb dishes.
He was born in 1974 in Tottori. Grew up eating his grandmother's country cooking. He longed for Western-style food, such as hamburgers and spaghetti, and began cooking them himself. He dreamed of being a cook to make better food but became a civil servant. When he was not ready to give up on his dream, he was inspired by his master, a connoisseur at the market. He trained at a kappo restaurant for five years, a Japanese restaurant in the Kansai region, and a restaurant specializing in wagyu beef. Now, as the owner-chef of Sakurachaya, he continues working hard, making full use of his connoisseurship of fresh fish and his connections.
長澤 真一Shinichi Nagasawa
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Higashiyama Garden
東山庭 Higashiyama Garden
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Italian,Italian/French / Italian / Pasta / Steak
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石井 隆雄Takao Ishii
The Chef's Recommendations -
Mr. Ishii is an award-winning chef who embodies tradition and innovation.
He was born in January 1967 in Kyoto. Since elementary school, he has loved to stand in the kitchen and serve food to those around him to their delight. After graduating from culinary school, he worked at Granvia Osaka Stream for 6 years, at the Westin Hotel Osaka for 9 years, and independently in Tokyo for 5 years, followed by 3 years at Granvia Kyoto and 3 years at L'Hôtel de Hiei. He has won many awards, including first prize at the 2009 National JR Hotel Group Culinary Competition. He has been charming guests with his refined taste and artful presentation.
石井 隆雄Takao Ishii
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Japanese Cuisine Shingetsu
日本料理 新月
- South Otsu, Shiga
- Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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和田 知子Tomoko Wada
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The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.
Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.
和田 知子Tomoko Wada
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Kuromon Torepichi-Ichiba Minami kuromon Branch
黒門とれぴち市場 南黒門店
- Nipponbashi, Osaka
- Seafood,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)
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河野 嶺Rei Kawano
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Mr. Kawano aims to make the restaurant an enjoyable to dine and a comfortable and friendly place.
He was born in 1997 in Osaka. Working as the manager of Kuromon Torepichi Ichiba Minami Kuromon Branch. To create a "fun place to dine," he takes a friendly approach to customer service. He strives to create an at-home atmosphere where diners can enjoy conversation while savoring delicious seafood and drinks.
河野 嶺Rei Kawano
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The New World
ザ・ニューワールド
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Izakaya (Japanese tavern),Taverns / Cookshop / Sashimi (raw fish)/Seafood / General
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鳥羽 周作Shusaku Toba
The Chef's Recommendations -
The owner-chef of The New World.
Mr. Toba was born in 1978 in Saitama Prefecture. He has a unique background, having quit his job as a J-League trainee and worked as an elementary school teacher before entering the world of chefs at 32. He trained for 3 years at DIRITTO in Kagurazaka, 2 years at Florilege in Aoyama, and 2 years as a sous chef at Aria di Tacubo in Ebisu before becoming the chef at Gris in Yoyogi Uehara in March 2016. He then became the owner-chef of the same restaurant, which reopened as sio in July 2018.
鳥羽 周作Shusaku Toba
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Niku Bakuren
肉ばくれん
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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鈴木 昭宏Akihiro Suzuki
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Mr. Suzuki provides a higher grade of food and atmosphere to create an inspiring dining-out experience.
He was born in 1973 in Osaka. At the age of 28, he started working for a company that operates a restaurant business, gaining experience mainly in Italian cuisine. In February 2023, he joined the newly opened Niku Bakuren, where he warmly welcomes guests from Japan and abroad.
鈴木 昭宏Akihiro Suzuki
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Waraiya Uratenma Tenjin Yokocho Branch
わらいや 裏天満天神横丁店
- Tenjinbashi/Tenjinbashi-suji, Osaka
- Seafood,Japanese / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Sake
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南 光和Mitsukazu Minami
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Worked part-time in a restaurant as a student and went straight into cooking.
Mr. Minami was born in 1991 in Osaka. As a student, he worked part-time at a Kushikatsu (deep-fried skewers) restaurant in Shinsekai for 2 years. Since childhood, he has always liked to cook, so he entered the world of cooking. He studied at a Japanese restaurant with a vague desire to get his own restaurant someday. Later, he opened a Japanese restaurant for 2 years. Then after improving himself at an izakaya in Umeda, he became the owner of Waraiya in July 2022.
南 光和Mitsukazu Minami
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SAKE BAR CHOCO CHOCO
SAKE BAR CHOCO CHOCO
- Namba, Osaka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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金沢Kanazawa
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Mr. Kanazawa opened a sake bar to introduce the delicious taste of Japan to overseas guests.
He was born in 1980 in Osaka. While working for a trading company, he had the opportunity to visit many different countries. As he tasted the cuisine of those countries and met the people there, his fascination for Japanese cuisine, which is his origin, grew. So he took a new step forward by entering the culinary world, a field he had been interested in since his student days. He studied independently and honed his culinary skills under the guidance of his acquaintance, the current head chef, and opened SAKE BAR CHOCO CHOCO as the owner in 2024.
金沢Kanazawa
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Tagoto Main Branch
田ごと 本店
- Shijokawaramachi/Teramachi, Kyoto
- Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine
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吉永 倫英Norihide Yoshinaga
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Trained at the long-established restaurant, Mr. Yoshinaga carries on the tradition of Kyoto cuisine for future generations.
He was born in 1971 in Osaka. After graduating high school, he moved to Kyoto to learn Kyoto cuisine. Upon discovering the renowned Kyoto cuisine establishment, Tagoto, he decided to join the company. He studied traditional Kyoto cuisine from its foundation, acquiring cooking techniques. Through his training, he embodied the spirit of hospitality unique to Kyoto. With the knowledge and solid skills gained from years of experience, he was appointed as the head chef of the restaurant in 1999. Since 2012, he has served as the deputy director of the culinary department, continuing to preserve the taste of the long-established restaurant.
吉永 倫英Norihide Yoshinaga
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Sumiyaki Unafuji Daimaru Kyoto Bettei
炭焼うな富士 大丸京都別邸
- Shijo Karasuma/Karasuma Oike, Kyoto
- Unagi (eel),Japanese / General / Unagi (eel) / Sake
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田中 喬也Takaya Tanaka
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Mr. Tanaka roasts extra-large blue eels with a red flame and serves the finest eel dishes.
He was born in 1985 in Mie. A head chef at Sumiyaki Unafuji Daimaru Kyoto Bettei. When he was a child, he discovered the joy of cooking when his family praised the food he cooked for them. At 18, he decided to become a professional and joined the Kaburaya Group, which operates the current restaurant. He is particularly excellent in the highly skilled techniques of opening the belly of the eel and char-grilling it over charcoal, for which he was appointed to his current position at the time of the restaurant's opening in September 2023.
田中 喬也Takaya Tanaka
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Shimogamo Shiomiya Tongtong
下鴨 塩見家 とんとん
- Ginkakuji Temple/Kitashirakawa/Demachiyanagi, Kyoto
- Chinese,Chinese / Motsu Nabe (offal hot pot) / General / Shio Ramen (salt-flavored ramen)
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塩見 聡朗Toshiro Shiomi
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Mr. Shiomi is rooted in the community he loves and welcomes guests with dishes he puts his heart and soul into.
He was born in 1963 in Kyoto. Since the age of 18, he worked part-time in a restaurant. He has honed his skills by experiencing various genres of cuisine, mainly Chinese, but also yakiniku and other cuisines. After working at several restaurants, he opened Shimogamo Shiomiya Tongtong in 2014.
塩見 聡朗Toshiro Shiomi
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Nihon Ryouri YUEN
日本料理 結縁
- Toji/Tofukuji, Kyoto
- Kyoto Cuisine,Japanese / Kaiseki (traditional multi-course meal) / Kyoto Cuisine / Sake
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鎌田 義一Yoshikazu Kamada
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Mr. Kamada offers special Japanese cuisine using the skills and experience he has gained at various restaurants.
He was born in 1979 in Kyoto and grew up in Kyoto. Trained as a Japanese chef at a Sushi Kappo restaurant and later gained experience in various restaurants, including Kaiseki (tea-ceremony dishes) restaurant, fresh seafood restaurant, Japanese-style inn, hotel, creative cuisine, dining bar, and cafe. Currently, he offers special Japanese cuisine at YUEN, utilizing all of his experience. He serves as a private chef for his guests by reservation for only one group system.
鎌田 義一Yoshikazu Kamada
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Mahoroba Teppan Shinsaibashi
mahoroba 鉄板 心斎橋
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / French
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和田 征二 Seiji Wada
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Mr. Wada is a head chef who came to Teppanyaki from France, fascinating guests with his brilliant techniques.
He was born in 1970 in Osaka. Entered the culinary industry by being introduced by an acquaintance and began his career at a charcoal-grilled steak and Yakiniku restaurant. At the age of 21, he moved to Hotel Granvia-Osaka, where he honed his skills in the world of French cuisine. He finds enjoyment in cooking and makes an effort every day. After turning 30, he switched to teppanyaki and continued his studies. Then, became the head chef at Mahoroba Teppan Shinsaibashi, which opened in April 2023.
和田 征二 Seiji Wada
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Zuientei
隨縁亭
- Namba, Osaka
- Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / General
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田畑 伸吾Shingo Tabata
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Making food for loved ones is the root of his career as a chef for Mr. Tabata.
He was born in 1983 in Wakayama. Since his teenage years, he has loved to cook for his family and friends and chose to go to culinary school with this passion. After graduation, he began his career as a chef at Irodori, a Japanese cuisine restaurant in Hyatt Regency Osaka. In 2017, he joined Hotel Monterey Grasmere Osaka with the head chef he looks up to as his mentor. Currently, he is the head chef of Zuientei.
田畑 伸吾Shingo Tabata
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Feliz-malto
Feliz-團斗 Malto
- Shijo Karasuma/Karasuma Oike, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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田島 啓史Hiroshi Tajima
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Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.
Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.
田島 啓史Hiroshi Tajima
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Kitano Tenmangu Niku to Niwa MATSUO
北野天満宮 肉と庭 まつを
- Kyotogosho/Nishijin, Kyoto
- Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Steak
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木村 勇太Yuta Kimura
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A chef who has traveled throughout Japan, exploring and researching local specialties from various regions.
Mr. Kimura was born in Kyoto. In his 20s and 30s, he traveled across Japan, exploring and researching local specialties. In 2019, he joined Nikuryori Matsuojuku, a restaurant opened by his father. In July 2023, he took over the restaurant from his father and reopened it as Kitano Tenmangu Niku to Niwa MATSUO.
木村 勇太Yuta Kimura
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