Kyoto and Osaka Area Chef search result : Page 6

cafe&bar YOKACHORO cafe&bar YOKACHORO Tanba/Kinosaki, Hyogo Dining Bar,Dining bar / General / Cake / Wine

角田　大和Yamato Tsunoda

Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.

He was born in 1988 in Hiroshima. His involvement in the food and beverage industry began when he worked at a restaurant in the Kanto region that served naturally grown vegetables. At the same restaurant, he gained a wealth of experience in everything from food distribution to restaurant operations. By chance, he moved to Tamba-shi, Hyogo. He owned a farm, served as head chef at a restaurant, and later became independent. Due to a series of events, including the Corona disaster and the relocation of his base to Awaji Island, he temporarily closed his restaurant. In March 2024, he opened "cafe&bar YOKACHORO" at a new location.

角田　大和Yamato Tsunoda

Osaka Fukushima Yakiniku Toppuku 大阪福島焼肉とっぷく Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

天野　栄貴Tomoki Amano

Mr. Amano communicates with guests and provides a pleasant time.

He was born in 2001 in Osaka. Since his parents owned a Yakiniku restaurant, cooking was a familiar part of his life. He dreamed of becoming a chef himself in the future and honed his skills by helping out at the restaurant. After finishing school, he entered the culinary world and began his training. He trained and gained experience in Yakiniku exclusively. Currently, he is active as a chef at Osaka Fukushima Yakiniku Toppuku, which opened in November 2023. Every day, he communicates with guests with a bright smile and provides them a good time.

天野　栄貴Tomoki Amano

Sandaya Honten -Yasuragi no Sato- 三田屋本店−やすらぎの郷− Sanda, Hyogo Steak,Yakiniku/Steak / Steak

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

Charcoal-grilled Eel Doikatsuman Kinkakuji Branch 炭焼鰻　土井活鰻　金閣寺店 Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)

金谷　竜大Tatsuhiro Kanatani

[Doikatsuman] Chef's skill and spirit learned at the main branch.

Mr. Kanatani was born in 1991 in Kyoto. He was attracted by the spirit of Mr. Doi Katsunagi Eel, the owner-chef of Doikatsuman, so he entered the head restaurant as one of the chefs. Through his daily training, he inherited the technique of charcoal-grilled eel, which makes the thick eel fluffy, and the passion of the chefs who have been delighting people with delicious eel. Then, the Kinkakuji Branch, the third branch of the restaurant, was opened. He is currently the owner and chef of the Kinkakuji Branch.

金谷　竜大Tatsuhiro Kanatani

Kuromon Kuragin 黒門　蔵銀 Nipponbashi, Osaka Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood

越田　千枝子Chieko Koshida

Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.

She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.

越田　千枝子Chieko Koshida

DODICI DODICI Shijokawaramachi/Teramachi, Kyoto Italian,Italian/French / Italian / Pasta / Wine

尾本　寛Hiroshi Omoto

Mr. Omoto shares the joy of eating with many people through his dishes made with high-quality, carefully selected ingredients.

Mr. Omoto was born in 1970 in Kyoto. There was an Italian boom when he was a student, and he also felt personally drawn to Italy. Feeling that he wanted to do a job that was related to Italy, he began training at an Italian restaurant. At 28 years old, he moved to Italy, training hard at top restaurants such as the 2-star establishmentRistorante Perbellini and the 1-star restaurant Osteria Cascina dei Fiori. After returning to Japan, he displayed his skills at bistros and Italian restaurants. In 2020, by chance, he was appointed as head chef at DODICI when it opened, and he works in that position to this day.

尾本　寛Hiroshi Omoto

Private Room Yakiniku Wagyu Horumon Isshin 個室焼肉　和牛ホルモン　一新 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Sushi Ogido 鮨おぎ堂 Kita-Shinchi, Osaka Sushi,Japanese / Sushi / Kaiseki (traditional multi-course meal) / Sake

荻堂　胤志Tsugushi Ogido

Dedicated to sushi and Japanese cuisine. Presenting the finest sushi and seasonal cuisine with masterful skill and refined elegance.

Mr. Tsugushi Ogido, born in 1974 in Okinawa, is the owner of Sushi Ogido. With a passion for culinary arts from an early age, he honed his skills in his hometown before moving to Osaka at age 20 to pursue his dreams. In 2008, he opened his first sushi restaurant in Kitashinchi, marking his independence. In 2016, he relocated and reopened the restaurant to its current place. It is a dining space with a beautiful cypress counter where the finest nigiri and seasonal dishes are prepared with care, such as aging, and presented with chic gestures. His warm hospitality is also well-received.

荻堂　胤志Tsugushi Ogido

CHIKICHIKI Temma Branch CHIKICHIKI　天満店 Tenjinbashi/Tenjinbashi-suji, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Wine

大倉　祥幸Yoshiyuki Okura

With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."

He was born in 1985 in Okayama. A part-time job in a restaurant, which he began while still a student, defined his destiny. After graduation, he once found a job in another industry. Still, his passion for the restaurant industry never cooled, and he took up the challenge again. For ten years, he honed his skills at a major yakitori chain restaurant, gaining a wide range of experience in everything from serving to cooking. Currently, he works as a Yakishi (expert in grilling) at CHIKICHIKI Temma Branch. It is his greatest pleasure to hear his guests say, "I'd like another one," as he carefully grills skewers daily.

大倉　祥幸Yoshiyuki Okura

foujita foujita Fukushima/Noda, Osaka Italian,Italian/French / Soba (noodles) / General / Nabe (hot pot)

門野　倫也Michiya Kadono

The Chef's Recommendations

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

He was born in April 1973 in Hyogo. Experienced in the food and beverage industry as a part-time job in high school. He had been a salaried employee of a large company but quit because he wanted to work with his own skills. Having good seniors, he trained and studied Western cuisine, Japanese cuisine, French cuisine, and handmade soba (buckwheat noodles). Since 2014, he has been the head chef of the affiliated restaurant Fujino. Currently, he is also the head chef of foujita. While utilizing his French experience, he opens up new Japanese and Western cuisine.

門野　倫也Michiya Kadono

Matsuzaka-niku Ganso Wadakin 松阪肉元祖　和田金 Matsusaka/Kisei, Mie Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew)

つやこTsuyako

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Initially, she worked in the service industry, before moving on to work in guest services as a hostess at Wadakin in 2001. In addition to her focus on sukiyaki (hot pot stew), she also makes sure to provide a relaxed atmosphere where each and every guest can enjoy their meal, engaging them in conversation at opportune times. She keeps up the culinary traditions of this long-standing sukiyaki restaurant to make sure that the quality of their food always shines through.

つやこTsuyako

Sandaime Wakihiko Shouten Shin-Fukushima Main Branch 三代目　脇彦商店　新福島本店 Fukushima/Noda, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ)

松本　龍彦Tatsuhiko Matsumoto

If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.

Mr. Matsumoto is from Hyogo. He honed his skills by learning everything from cutting meat to judging it, mainly at famous restaurants in the Kansai region that specialize in meat dishes regardless of genre. Through his experience as a chef, he has always looked at meat, but the producers and suppliers understand the ingredients best. That is why he never misses saying, “Thank you for always supplying the best meat,” to Wagyu beef farmers and suppliers who carefully raise and deliver the beef.

松本　龍彦Tatsuhiko Matsumoto

Yakiniku Tamanoya やきにく　玉乃屋 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

佐藤　優花Yuuka Sato

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

Ms. Sato was born in 1991 in Shimane, the restaurant manager of Yakiniku Tamanoya. Started her career in the food industry because of her passion for providing a sense of joy and relaxation through food. After initially working for a company in Osaka, she switched to the restaurant business to fulfill her desire to provide an exceptional dining experience. Since taking on the manager role at Yakiniku Tamanoya in 2021, she meticulously ensures the meat's quality daily. She is dedicated to providing the best service possible, allowing her guests to enjoy the finest quality meat with utmost satisfaction. Her attentive and warm hospitality has evoked rave reviews.

佐藤　優花Yuuka Sato

Kushi-no-Bo Sky Bld. branch 串の坊　スカイビル店 Osaka Station/Umeda Station, Osaka Izakaya (Japanese tavern),Taverns / General / Kushiage (deep-fried skewers)

西村　良平Ryohei Nishimura

He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.

He was born in 1973 in Hyogo prefecture. When he worked part-time at [Kushi-no-Bo] in Kitashinchi, he found the joy of cooking, and became a full-time employee to be a [real professional chef of deep-fried skewers]. He has been working for more than 20 years exclusively for cooking [deep-fried skewers] using seasonal ingredients, currently as a chef and the manager. He carefully prepares skewers one by one focusing on making a good balance between the ingredient and batter, while keeping the oil fresh for frying skewers. He keeps offering just-cooked hot skewers fried with exquisite timing to bring out the original savory taste of the ingredients with a crispy texture.

西村　良平Ryohei Nishimura

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch 雌牛専門店　板前焼肉一牛　心斎橋本店 Minamisemba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形　陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形　陸Riku Ogata

Italian Restaurant Tavola D'oro イタリア料理　ターヴォラ　ドォーロ Namba, Osaka Italian,Italian/French / Pasta / European / Beer

栗岡　卓佐Takusuke Kurioka

Mr. Kurioka was fascinated by authentic Italian cuisine.

During his student days, he spent time abroad and was fascinated with authentic Italian cuisine, especially the dishes served in ristorantes. After returning to Japan, he studied culinary arts at the Tsuji Culinary Institute. Upon graduation, he honed his skills at Italian restaurants in Osaka, Nagoya, and Tokyo.

栗岡　卓佐Takusuke Kurioka

Khaos Spice Diner Kyoto Sanjo Branch カオススパイスダイナー京都三条店 Shijokawaramachi/Teramachi, Kyoto Spicy Curry,Curry

西本　俊治Shunji Nishimoto

No curry. NO life

Mr. Nishimoto spent eight years in an Italian restaurant, eight years in a Western cuisine restaurant, and three years in a curry restaurant. Learned soup curry and European-style curry and became independent. After that, he joined Khaos Spice Diner.

西本　俊治Shunji Nishimoto

La Cuisine Enju Ｌａ　Ｃｕｉｓｉｎｅ　槐 Hikone/Taga/Aisho, Shiga Teppanyaki,Yakiniku/Steak / French

山田　章裕Akihiro Yamada

Trained in Kyoto, France, and Shima.

Mr. Yamada joined Miyako Hotel in 1988. In 1993, he moved to France, where he studied in three- and two-star restaurants for about two years. After returning to Japan, he became the chef of the restaurant Grand View and the contemporary French restaurant Espoir in 2002. In 2009, he became the owner-chef of the restaurant Grand View. In 2016, he was appointed head chef at Shima Kanko Hotel's The Club; in 2019, he became head chef and head of the food and beverage department. In 2020, he opened La Cuisine Enju.

山田　章裕Akihiro Yamada

Sennaritei Shinkabou せんなり亭　心華房 Hikone/Taga/Aisho, Shiga Teppanyaki,Yakiniku/Steak

川上　康裕Yasuhiro Kawakami

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Mr. Kawakami was born in 1988 in Shiga. After graduating from a cooking school, he trained at an Italian restaurant in Gion, Kyoto, and started his career as a chef. After that, he gained experience in French cuisine at a wedding hall in Shiga Prefecture and then moved to Sennaritei Fudo, a restaurant specializing in Omi beef in Shiga Prefecture. He creates new-style course meals using Omi beef, Shiga's specialty, and always works with the ingredients with full attention.

川上　康裕Yasuhiro Kawakami

Kappa Ramen Honpo Izumisano Branch 河童ラーメン本舗　泉佐野店 Kishiwada/Izumi/Izumisano/Sennan, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

伊藤　純Jun Ito

Fell in love with KAPPA HONPO president and started a career in ramen (noodles).

Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.

伊藤　純Jun Ito

Restaurant ranking

Browsing history

cafe&bar YOKACHORO

Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.

Osaka Fukushima Yakiniku Toppuku

Mr. Amano communicates with guests and provides a pleasant time.

Sandaya Honten -Yasuragi no Sato-

Seeing the delight on his customers' faces is what really drove him to become a professional

Charcoal-grilled Eel Doikatsuman Kinkakuji Branch

[Doikatsuman] Chef's skill and spirit learned at the main branch.

Kuromon Kuragin

Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.

DODICI

Mr. Omoto shares the joy of eating with many people through his dishes made with high-quality, carefully selected ingredients.

Private Room Yakiniku Wagyu Horumon Isshin

Sushi Ogido

Dedicated to sushi and Japanese cuisine. Presenting the finest sushi and seasonal cuisine with masterful skill and refined elegance.

CHIKICHIKI Temma Branch

With a quiet passion and a wealth of experience, Mr. Okura offers a dish made with the utmost attention to "grilling."

foujita

Mr. Kadono chose a way to work with her own skills through his experience with a part-time job in high school.

Matsuzaka-niku Ganso Wadakin

She ensures that every guest feels welcomed with nothing less than perfect hospitality.

Sandaime Wakihiko Shouten Shin-Fukushima Main Branch

If you forget your gratitude, you won't be able to meet delicious Japanese Wagyu.

Yakiniku Tamanoya

Ms. Sato provides the finest Japanese beef and space to let customers enjoy delicious meat to the fullest.

Kushi-no-Bo Sky Bld. branch

He has been working exclusively at [Kushi-no-Bo] as he first started as part-time worker, to become a real professional chef of deep-fried skewers.

Cow specialty store Itamae Yakiniku Ichigyu Shinsaibashi Main Branch

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

Italian Restaurant Tavola D'oro

Mr. Kurioka was fascinated by authentic Italian cuisine.

Khaos Spice Diner Kyoto Sanjo Branch

No curry. NO life

La Cuisine Enju

Trained in Kyoto, France, and Shima.

Sennaritei Shinkabou

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Kappa Ramen Honpo Izumisano Branch

Fell in love with KAPPA HONPO president and started a career in ramen (noodles).