Kyoto and Osaka Area Chef search result : Page 8

Sushi Nagayoshi 鮨　永吉 Fukushima/Noda, Osaka Sushi,Japanese / General / Sushi

永吉　昭夫Akio Nagayoshi

Mr. Nagayoshi polished his skills at a long-standing restaurant headquartered in Tsukiji and adheres to Edo-mae techniques and essence.

Mr. Nagayoshi was born in 1967 and is a native of Osaka. Longing to be a sushi artisan since he was a boy, he trained at a long-standing restaurant with its main ranch in Tokyo Tsukiji outdoor market after graduating high school. He started by learning at a Umeda restaurant, and his 26 years of experience expanded all over Japan, from Tokyo to Nagoya, Osaka and Kyoto. After serving as store head in Osaka and Kyoto, he struck out on his own at age 45 and opened Sushi Nagayoshi. His carefully done work that values Edo-mae techniques and his informal style has gathered a lot of support for him.

永吉　昭夫Akio Nagayoshi

Tofu-ya とうふや Ise, Mie Japanese,Japanese / General / Tofu Dishes

千原　昌也Masaya Chihara

His signature crafted tofu cuisine comes backed by years of Japanese culinary training.

He was born in 1969 and grew up in Mie Prefecture. During his childhood, he would catch fish on his own to cook with, which was the beginning of his culinary dreams of becoming a chef. After he graduated from high school, he went on to spend three years in Nagoya to gain experience at the restaurant Nadaman in the Tokyu Hotel. From there, he went back to his hometown in Ise to work with traditional Japanese cuisine at a restaurant named Katsuragawa. After three additional years of training, he went on to spend 10 years working at Sushi Kyu on the historic Okage Yokocho side street. At age 35, he joined Tofu-ya and eventually worked his way up to become a head chef. You can find him there today preparing a wide variety of tofu and other soy-based dishes.

千原　昌也Masaya Chihara

Ibushigin Kazuya 燻吟かず家 Shijokawaramachi/Teramachi, Kyoto Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake

横田　宗也Kazuya Yokota

The Chef's Recommendations

Part-time work experience as a student attracted Mr. Yokota to the food and beverage industry.

He was born in March 1985 in Osaka. His starting point was a part-time job at a restaurant during high school. After entering university, he gained experience in an Izakaya (Japanese pub). His skills were recognized, and he became a manager while still at university. At 25, he left the company and acquired various experiences to become independent. Then, he opened his first restaurant, Sumibi Kazuya, at 26. In November 2015, the first restaurant celebrated its 4th anniversary, and the second restaurant, IBUSHIGIN KAZUYA, was opened on December 6th. As the owner and chef of two restaurants, he continues to work tirelessly day by day.

横田　宗也Kazuya Yokota

Steak House Omi ステーキハウス近江 Kyobashi, Osaka Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

加藤　秀明Shuumei Kato

Mr. Kato's ongoing willingness to take on challenges drives him to higher goals.

He was born in 1974 in Shizuoka. Graduated from a confectionery school. After gaining experience in the confectionery industry, he worked at hotels and famous restaurants to improve his culinary skills. Then, he tried other culinary genres, such as teppanyaki, to further broaden his vision. In 2002, he joined "Steak House Omi" by chance, and in 2005, his abilities were recognized when he was appointed head chef. He continues to cook with great enthusiasm.

加藤　秀明Shuumei Kato

3-second All-you-can-drink Yakiniku Sakaba Nankai Honsen Sakaieki Main Branch 3秒飲み放題焼肉酒場南海本線堺駅本店 Sakai, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (Japanese BBQ) / Horumon (offal meat)

生野　晋二Shinji Ikuno

"Yakiniku is a feast." Mr. Ikuno supports guests to have a good time.

He was born in 1977 in Osaka. While working part-time at restaurants as a student, he became fascinated with the world of chefs. After gaining experience in creative cuisine izakaya and robatayaki izakaya, he joined Yakiniku Sakaba Nankai Honsen Sakaieki Main Branch. With the motto of "thinking from the guest's perspective," he tries to work carefully to meet each person's needs.

生野　晋二Shinji Ikuno

Temari Sushi and Nihoncha SOUDEN 手鞠鮨と日本茶宗田 -SOUDEN- Shijo Karasuma/Karasuma Oike, Kyoto Sushi,Japanese / General / Sousaku Sushi (creative sushi) / Japanese Tea

横田　宗也Kazuya Yokota

Plans to open 10 restaurants in 10 different categories. A chef who has gone beyond the boundaries of being a chef.

Mr. Yokota was born in 1985. His starting point was a part-time job at a restaurant during high school. After entering university, he gained experience in an Izakaya (Japanese pub). He joined the company after graduation, but his desire to start his own business gradually grew, so he left when he was 25. In 2011, at 26, he opened his restaurant, Sumibi Kazuya, which steadily gained popularity. Then, he opened Ibushigin Kazuya in 2015, followed by Temari Sushi and Nihoncha SOUDEN in April 2018. His future plans include opening 10 restaurants in 10 different types. As the owner and chef of two restaurants, he continues to work tirelessly day by day.

横田　宗也Kazuya Yokota

Sumibi Yakiniku Kyoro-chan 炭火焼肉キョロちゃん Tenmabashi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

琢磨　愛帆Naruho Takuma

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

She was born in 1995 in Osaka. Entered the world of food and beverage as a teenager. With experience in a yakiniku restaurant and an izakaya (Japanese-style bar) in the Osaka area, she has honed her customer service skills through on-the-job practice. She is currently working as the manager of Sumibi Yakiniku Kyoro-chan.

琢磨　愛帆Naruho Takuma

Shabuzen Umeda Branch しゃぶ禅　梅田店 Kita-Shinchi, Osaka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake

袖岡　雅彦Masahiko Sodeoka

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Mr. Sodeoka was born in 1963 in Kyoto. The delicious food his father cooked for him on holidays left a deep impression on him, inspiring him to become a chef. He trained at Japanese restaurants in Osaka and Kyoto and was involved in managing a tempura restaurant. After working primarily with fish and vegetables in Japanese cuisine restaurants, he joined "Shabuzen" around 2020 to challenge himself in beef cuisine. He is currently the head chef at "Shabuzen Umeda Branch".

袖岡　雅彦Masahiko Sodeoka

Kyoto Gion Kawamuraryorihei 京都祇園　川村料理平 Gion, Kyoto Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kyoto Cuisine / Kaiseki (traditional multi-course meal)

川村　良平Ryohei Kawamura

He started his cooking career at the age of 15

He entered the world of cooking at the age of 15, starting his training at a well-established Japanese cuisine restaurant in the Osaka Minami area. After that he worked as a chef for 17 years before he became independent. In 2012, he opened [Kawamuraryorihei] in Gokomachi of Kyoto and their Japanese cuisine, prepared with selected seasonal ingredients, became popular. In the fifth year after opening, in 2016, his second restaurant [Kyoto Gion Kawamuraryorihei] was opened. At the moment, he spends his days polishing his skills while appreciating his customers and the people around him who have supported him from the beginning until now.

川村　良平Ryohei Kawamura

Miyazaki Beef Yakiniku Matsushin 宮崎牛焼肉　松心 Higashi-Dori/Doyama, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

松尾　利章Toshiaki Matsuo

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Mr. Matsuo is a native of Toyonaka in Osaka. After graduating from a cooking school, he trained in Japanese cooking at traditional Japanese restaurants, ryokan inns and high-class Japanese restaurants. He polished his skills in Japanese food for 20 years and, at the same time, cultivated his eye for inspecting ingredients. After working in the dining industry, he opened his own Japanese restaurant in Nakatsu. In the 8th year of his career, he encountered Miyazaki beef and fell in love with its high-quality meat and flavors. Because of this, he determined to open his own Miyazaki beef restaurant Matsushin in 2020. From his experiences when he was young, he was passionate about providing really delicious and inexpensive food that he wanted customers to eat. So with his restaurant, he provides Miyazaki beef he carefully selected at reasonable prices.

松尾　利章Toshiaki Matsuo

Truffle Restaurant and Bar HIDE OUT トリュフ料理専門店＆バー HIDE OUT Meriken Park, Hyogo Creative,Sosaku (creative) / Steak / Western Sosaku (creative cuisine) / Wine

岡田　康人Yasuto Okada

Mr. Okada values the hotel's hospitality and provides attentive service to his guests.

He was born in 1967 in Fukui. Entered employment with the company that manages the Kobe Port Tower Hotel. He learned various jobs, including restaurant work, and was involved in the launch of other hotels. As a chef, he honed his skills mainly in Japanese cuisine but also in Yakiniku and Western cuisine. When HIDE OUT opened in November 2023, he assisted in developing the menu. Now, while being involved in the overall management of the hotel as a board member, he works hard every day to make the restaurant a delight for the guests.

岡田　康人Yasuto Okada

Unagi no Masa うなぎのまさ Kamihonmachi, Osaka Unagi (eel),Japanese / General / Unagi (eel) / Sake

石黒　岳Gaku Ishiguro

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

He was born in 1998 in Osaka. Since his family owned a French restaurant, he was familiar with the work of a chef from childhood. Started his training at a Japanese restaurant. After that, he moved to a members-only sushi restaurant to further hone his skills. The decision was made to launch a restaurant specializing in eels at the same store, and he was given the responsibility for it. In September 2022, the restaurant opened as Unagi no Masa. As manager and chef, he is in charge of the restaurant. He is a qualified sommelier.

石黒　岳Gaku Ishiguro

Fujino 藤乃 Fukushima/Noda, Osaka Japanese,Japanese / Soba (noodles) / Nabe (hot pot) / Duck

門野　倫也Michiya Kadono

The Chef's Recommendations

From part-time work during high school, Mr. Kadono chose the path of living on his own skills.

He was born in 1973 in Hyogo. He gained experience in the food and beverage industry through a part-time job during high school. Despite working as a salaried employee at a major corporation, he aspired to work independently with his skills, leading to his decision to leave the company. He was fortunate to have good colleagues and trained in Western cuisine, Japanese cuisine, French cuisine, and handmade soba noodles. Through this journey, he came across the owner of Fujino, and has been serving as the head chef since 2014. With a desire to expand his culinary expertise, he learned handmade soba, and he makes sure to create menus that utilize his many experiences.

門野　倫也Michiya Kadono

Sennaritei Kyara せんなり亭　伽羅 Hikone/Taga/Aisho, Shiga Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese

久木　修次Shuji Hisaki

Pursuing dishes that incorporate Omi beef into Japanese cuisine.

Since 1980, Mr. Hisaki has worked in hotels and sushi restaurants, honing his skills in Japanese cuisine. He joined the Omi beef specialty restaurant Sennaritei in 2003. He continuously researches and serves dishes featuring Omi beef, from appetizers to main courses.

久木　修次Shuji Hisaki

Sakanaya Menoji Umeda Branch 魚屋　めのじ　梅田店 Higashi-Dori/Doyama, Osaka Izakaya (Japanese tavern),Taverns

西村　悠貴Yuuki Nishimura

Moved from a place of communicating with customers to a place of serving meals.

Mr. Nishimura was born in 1987 in Osaka. While working part-time at Izakaya pubs, he enjoyed interacting with customers in the hall, and his desire to satisfy them became stronger. In 2018, he switched from serving dishes to making them in the kitchen. He feels joy not only in the fact that his food is enjoyed but also that the space becomes warmer and more festive through the food.

西村　悠貴Yuuki Nishimura

Namba Teppanyaki Sublime 難波　鉄板焼き　Sublime Namba, Osaka Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

Nikuju Hokusai 肉重北斎 Shijokawaramachi/Teramachi, Kyoto Steak,Yakiniku/Steak / Japanese Beef Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew)

長谷川　竜介Ryusuke Hasegawa

Mr. Hasegawa assists guests in making good memories with friendly service and smiles.

He was born in 1978 in Kyoto. After working in the education industry for a long time, he became the manager of Nikuju Hokusai in April 2024 by chance. The restaurant aims to serve food within five minutes as a "fast food restaurant of Nikuju." However, that is certainly not the only thing he values. He also cares about communicating with guests and is good at capturing their needs instantly. With his experience, he is dedicated to providing a friendly and welcoming atmosphere.

長谷川　竜介Ryusuke Hasegawa

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

Osakana Tokidoki Oniku Umeda Branch お魚ときどきお肉　梅田店 Osaka Station/Umeda Station, Osaka Izakaya (Japanese tavern),Taverns / General / Motsu Nabe (offal hot pot) / Sake

西村　悠貴Yuuki Nishimura

Moved from a place of communicating with customers to a place of serving meals.

Mr. Nishimura was born in 1987 in Osaka. While working part-time at Izakaya pubs, he enjoyed interacting with customers in the hall, and his desire to satisfy them became stronger. In 2018, he switched from serving dishes to making them in the kitchen. He feels joy not only in the fact that his food is enjoyed but also that the space becomes warmer and more festive through the food.

西村　悠貴Yuuki Nishimura

Sumibi Yakitori Sakamori Kita-shinchi Main Branch 炭火焼鳥さかもり北新地本店 Kita-Shinchi, Osaka Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Wine

園田　勉Tsutomu Sonoda

The desire to "see the smiles on the faces of people he loves" is the starting point for Mr. Sonoda as a chef.

He was born in 1976 in Hyogo. Started cooking because he wanted to "see the joy on his loved ones' faces. His career in the restaurant industry began at 16, and he is currently working as a chef at Sakamori. Mr. Sonoda continues to value his passion for "people's smiles," which was his starting point as a chef. He is committed to making the restaurant a place that brings smiles to customers' faces by taking care to control the quality of the cuisine itself, the speed at which it is served, and the temperature at which it is delivered.

園田　勉Tsutomu Sonoda

Restaurant ranking

Browsing history

Sushi Nagayoshi

Mr. Nagayoshi polished his skills at a long-standing restaurant headquartered in Tsukiji and adheres to Edo-mae techniques and essence.

Tofu-ya

His signature crafted tofu cuisine comes backed by years of Japanese culinary training.

Ibushigin Kazuya

Part-time work experience as a student attracted Mr. Yokota to the food and beverage industry.

Steak House Omi

Mr. Kato's ongoing willingness to take on challenges drives him to higher goals.

3-second All-you-can-drink Yakiniku Sakaba Nankai Honsen Sakaieki Main Branch

"Yakiniku is a feast." Mr. Ikuno supports guests to have a good time.

Temari Sushi and Nihoncha SOUDEN

Plans to open 10 restaurants in 10 different categories. A chef who has gone beyond the boundaries of being a chef.

Sumibi Yakiniku Kyoro-chan

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

Shabuzen Umeda Branch

Mr. Sodeoka aspired to become a chef because his father cooked for him as a child.

Kyoto Gion Kawamuraryorihei

He started his cooking career at the age of 15

Miyazaki Beef Yakiniku Matsushin

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Truffle Restaurant and Bar HIDE OUT

Mr. Okada values the hotel's hospitality and provides attentive service to his guests.

Unagi no Masa

Mr. Ishiguro keeps challenging himself in new areas by focusing on what he wants to do.

Fujino

From part-time work during high school, Mr. Kadono chose the path of living on his own skills.

Sennaritei Kyara

Pursuing dishes that incorporate Omi beef into Japanese cuisine.

Sakanaya Menoji Umeda Branch

Moved from a place of communicating with customers to a place of serving meals.

Namba Teppanyaki Sublime

Nikuju Hokusai

Mr. Hasegawa assists guests in making good memories with friendly service and smiles.

Kappa Ramen Honpo Izumisano Branch

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

Osakana Tokidoki Oniku Umeda Branch

Moved from a place of communicating with customers to a place of serving meals.

Sumibi Yakitori Sakamori Kita-shinchi Main Branch

The desire to "see the smiles on the faces of people he loves" is the starting point for Mr. Sonoda as a chef.