61 - 80 of 371 chefs
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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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Kitashinchi Muku
北新地 椋
- Kita-Shinchi, Osaka
- Nabe (hot pot),Japanese / Duck / Nabe (hot pot) / Wine
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Kyoto Kushidokoro Azumaya
京都串処東屋本店
- Kiyamachi/Pontocho, Kyoto
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiage (deep-fried skewers) / Kushiyaki (grilled skewers)
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清水 義晴Yoshiharu Shimizu
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Serves high-quality yakitori and kushiage along with sake from all of Kyoto's breweries.
Mr. Shimizu was born in 1976 in Osaka. He entered the industry by starting a small bar because he was fascinated by the food and beverage business, where he could bring smiles to guests' faces by serving delicious food. Opened Azumaya in Daikoku-cho, Nakagyo-ku, Kyoto, and gained popularity. With the area's development, the restaurant moved to its current location. In addition to high-quality yakitori and kushiage skewers, the restaurant is favored widely for its extensive lineup of drinks, including sake from all the breweries in Kyoto City.
清水 義晴Yoshiharu Shimizu
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Gion Kitagawa Hanbee
祇園 北川半兵衞
- Gion, Kyoto
- Cafe,Cafe/Sweets / Wagashi (traditional Japanese sweets) / Others / Japanese Tea
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山形 陽Yo Yamagata
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Mr. Yamagata, who has experience in customer service in eastern and western Japan, now supports Japan's fascinating food culture experience.
After working as a service person at a sushi restaurant in Tokyo and a bar in Ginza, he moved his career to Kyoto. Then, he worked in a bar in Kyoto and managed an entertainment facility. He has been working at Gion Kitagawa Hanbee since its opening in 2018. As a manager, he supports guests' fascinating food culture experience.
山形 陽Yo Yamagata
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Gion Okumura
祇園おくむら
- Gion, Kyoto
- French,Italian/French / Kyoto Cuisine / French / Wine
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上辻 弘文Hirofumi Kamitsuji
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Dedicated to Okumura. Inheriting the tradition of French kaiseki and continuing to evolve.
Mr. Kamitsuji was born in 1980 in Kyoto. The head chef and manager of Gion Okumura. He began his training at age 20 when he got a chance to work with his current restaurant. He learned many aspects of Okumura style, a pioneer of "French Kaiseki," a fusion of French cuisine and Kyoto Kaiseki, including cooking techniques, taste, hospitality, and seasonal arrangements. After years of dedication and training, he assumed his current position in 2018. While preserving the traditions handed down by his predecessors, he also explores new directions by introducing more dishes using local ingredients, shaping a new chapter in the restaurant's history.
上辻 弘文Hirofumi Kamitsuji
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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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Sushi to Baniku Oyaji Saigo no Nigiri Bettei
寿司と馬肉おやじ最後の握り別邸
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Kaiseki (course menu),Japanese / General / Basashi (horse meat sashimi) / Horse Meat
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梶原 淳司Junji Kajiwara
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Mr. Kajiwara is an experienced chef who presents various dishes; he started his career in Japanese cuisine out of admiration.
He was born in 1978 in Oita. From a young age, he enjoyed cooking and strongly admired chefs. Began his culinary career at a local restaurant at the age of 18. Later, he moved to Kyoto for further studies at age 20, dedicating three years to honing his skills at a Japanese restaurant. Subsequently, he relocated to Osaka, working at Japanese and sushi establishments. In the summer of 2022, he joined And I company.
梶原 淳司Junji Kajiwara
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Sandaya Honten -Yasuragi no Sato-
三田屋本店−やすらぎの郷−
- Sanda, Hyogo
- Steak,Yakiniku/Steak / Steak
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大野 順司Junji Ono
The Chef's Recommendations -
Seeing the delight on his customers' faces is what really drove him to become a professional
Born in Hyogo prefecture on November 20th, 1984, he started working part time at Sandaya Honten -Yasuragi no Sato- during his student days. Even though he had no cooking experience, he decided to become a chef because he was interested in cookery and thought that making things would be really worthwhile. He also wanted to see the look of delight on customers' faces when they tried his food. He started his career as a food preparation assistant and learned the basics on the job. He continues to carefully craft every dish as the restaurant's deputy head chef.
大野 順司Junji Ono
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Niku Ryori Youki
肉料理 陽気
- Shijo Karasuma/Karasuma Oike, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sake / Yakiniku (grilled meat)
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長井 信学Nobutaka Nagai
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Offering a place to enjoy the meat that Japan is proud of more easily.
Mr. Nagai was born in 1989 in Kyoto. After training, he opened Niku Ryori Youki in 2024 as owner and chef. He hopes to make Kuroge Wagyu beef, an excellent Japanese food product, more familiar to many people by offering it at a more affordable price. As a bridge connecting people with the fascinating food culture that Japan is proud of, he continues to operate Youki.
長井 信学Nobutaka Nagai
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Sake and Japanese cuisine Hokkori Kyoto Kiyamachi Main Store
酒ト和食ほっこり京都木屋町本店
- Shijokawaramachi/Teramachi, Kyoto
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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富山 梓Azusa Tomiyama
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Mr. Tomiyama makes cuisine that is loved by many and continues to grow professionally.
He was born in 1998 in Kagoshima. He loves to cook and enjoys eating delicious food. Wanting to bring joy to people through cooking, he wished to eventually own his restaurant. As he gained experience as a chef, he came across Hokkori and joined the restaurant.
富山 梓Azusa Tomiyama
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Sushi Aounabara
鮨 青海原
- Kamihonmachi, Osaka
- Sushi,Japanese / General / Sushi / Japanese Beef Steak
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松田 俊昭Toshiaki Matsuda
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"Food makes people happy." To be a chef who can give dreams to guests.
Fascinated by a chef he saw on a TV show as a child, Mr. Matsuda started his culinary career at the age of 17. After being impressed by the global experience in Los Angeles, which he visited on a high school excursion, he joined an Italian restaurant in Tokyo with the hope of someday studying cooking abroad. Later, he trained at a three-star restaurant in Italy and returned to Japan. After gaining experience at a French restaurant in Kobe, he opened Shoku to Mori on June 8, 2022. Currently, he is also involved in the management of Sushi Aounabara.
松田 俊昭Toshiaki Matsuda
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Kitsune
きつね
- Nara, Nara
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Sousaku Sushi (creative sushi) / Hitsumabushi (eel bowl)
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木田 翼Tsubasa Kida
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A man who inherits the passion of Mr. Shusaku Toba.
Mr. Kida was born in 1992 in Chiba. He reconsidered his career path after being passed over for a recommendation at the university he had been aiming for since entering high school. Despite his parents' opposition, he went on to a culinary school. After graduation, he worked at hotels and famous restaurants in Tokyo before becoming sous chef at sio in April 2019. In December 2019, he became o/sio chef after experiencing the launch of Parlor Ohashi. From April 2021, he represents sio's ism as the chef of the new sukiyaki restaurant Kitsune in Nara.
木田 翼Tsubasa Kida
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Sushi no Daripin
寿司のだりぴん
- Osaka Station/Umeda Station, Osaka
- Sushi,Japanese / General / Sushi / Sashimi (raw fish)/Seafood
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竹地 輝昌Terumasa Takechi
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Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.
He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.
竹地 輝昌Terumasa Takechi
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Shunsai to Osake Anbai
旬菜とお酒 あんばい
- Chayamachi/Nakazakicho, Osaka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaisen Nabe (seafood hot pot)
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池田 雅之Masayuki Ikeda
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Mr. Ikeda is a Japanese chef who continues confronting Japanese food from various perspectives.
He was born in 1977 in Osaka. Having studied as a chef mainly in Japanese cuisine, he also experienced sushi, Chinese cuisine, and Italian cuisine to reconsider Japanese cuisine from various perspectives beyond the boundaries of genres. Since around 2010, he has been with his current company as a chef, supporting the kitchens of each of the group's restaurants. Currently, he is working at Shunsai to Osake Anbai.
池田 雅之Masayuki Ikeda
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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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Kobe Steak Sai Dining
神戸ステーキ 彩ダイニング
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Seafood
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浜崎 剛Go Hamasaki
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Seeing the smiles on the faces of customers and hearing the word "delicious" makes him happy to have chosen this path
A former teacher once taught him that making delicious food is a matter of course. But to make something that has more, the most important thing is one's feelings. Making full use of the techniques and knowledge acquired over 17 years of experience, he continuously endeavors to make dishes that delight his customers.
浜崎 剛Go Hamasaki
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Teppanyaki Kobe
鉄板焼 神戸
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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平瀬 和豊Kazutoyo Hirase
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Admired the appearance of chefs and entered the world of cooking.
Mr. Hirase was born in 1975 in Hyogo. Influenced by the TV program he watched as a student, he decided to become a chef. Joined a members-only resort hotel and began his career in earnest. Since then, he has continued to hone his skills around Hyogo and the Hokuriku region and joined Teppanyaki Kobe in 2009. Currently, he provides guests with a pleasant experience with his brilliant teppanyaki performances and thoughtful hospitality.
平瀬 和豊Kazutoyo Hirase
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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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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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Private Room Izakaya -shikinouta- Kyoto Ekimae Branch
全席個室居酒屋 四季の詩-shikinouta-京都駅前店
- Kyoto Station, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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箕浦 幸一Koichi Minoura
The Chef's Recommendations -
Mr. Minoura has been very interested in cooking ever since he was a child.
Mr. Minoura was born in 1985 in Gifu. Having been very interested in cuisine since he was a child, from the age of 16, he began walking the path of cooking. After honing his cooking skills for 6 years at a famous Japanese inn in Gifu, he served as head chef at a long-standing Japanese restaurant in Shimbashi called Ikkoku. He was then selected to be the head chef at -shikinouta-, where he works even now. He works tirelessly every day to deliver delicious food and smiles to his customers.
箕浦 幸一Koichi Minoura
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