121 - 140 of 313 chefs
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Beef-Professional private Shinjuku Main Branch
完全個室 牛の達人 private 新宿本店
- Shinjuku East Exit/Kabukicho, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine
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堀江 直人Naoto Horie
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Offering the finest quality Japanese beef at a reasonable price.
Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.
堀江 直人Naoto Horie
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Aged Wagyu Yakiniku Aging Beef Shibuya Branch
熟成和牛焼肉エイジング・ビーフ 渋谷店
- Shibuya South Exit, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others
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尾関 岳Gaku Ozeki
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Delivering the taste and pleasure that only "aged Wagyu beef" can provide.
Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.
尾関 岳Gaku Ozeki
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TEPPANYAKI STEAK SHU MIYAKO ISLAND
鉄板焼ステーキ集宮古島
- Miyako/Other remote islands, Okinawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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吉井 康博Yasuhiro Yoshii
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Creating a luxurious dining experience within the leisurely flow of island time.
The experience of suffering from the Great Hanshin-Awaji Earthquake when he was in elementary school and receiving food relief support encouraged Mr. Yoshii to become a chef. Appreciating the hospitality and help he received, he began to think that he wanted to cook food that could cheer people's hearts and bodies. After moving to Miyakojima, he gained experience in various fields, including Italian, French, and Japanese cuisine at hotel teppanyaki restaurants and banquet halls. He is now the head chef at Shu, which will open on March 11, 2024.
吉井 康博Yasuhiro Yoshii
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Jukusei Hidagyu Yakiniku GYU-SUKE
熟成飛騨牛焼肉GYU-SUKE
- Hida/Takayama, Gifu
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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上道 和正Kazumasa Uemichi
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Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."
He was born in 1974 in Fukuoka. From a young age, he has always loved both eating and cooking. Aspired to be a chef to make many people smile with his cooking. After graduating from school, he became a chef and began his training. Honed his skills in a variety of restaurants of different genres. He is currently working at GYU-SUKE. He calls himself a "culinary geek" and says, "I always think that I want to provide more delicious food with a thorough exploration of cuisine."
上道 和正Kazumasa Uemichi
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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
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佐藤 優花Yuuka Sato
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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
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Sansuien Higashiguchi Second branch
三水苑 東口店 にごう
- Sendai Station East Exit, Miyagi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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国本 仁基 Jinki Kunimoto
The Chef's Recommendations -
With the taste of his mother and grand mother, he went independent. Specializing in yakiniku (Japanese BBQ).
He was born in 1969 in Sendai, Miyagi Prefecture. His family runs a yakiniku (Japanese BBQ) restaurant founded by his grand mother. Helping the family restaurant since he was young, he became the kitchen manager there. However, he went independent and opened [Yakiniku Sansuien] as he wanted to have his own restaurant. His restaurant became popular as he served high-quality meat with splendid cutting techniques at a reasonable price. In June 2014, he opened the second restaurant [Yakiniku Sansuien Second branch].
国本 仁基 Jinki Kunimoto
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Nikusho Gyuko Shinsaibashi Branch
肉匠 牛虎 心斎橋店
- Minamisemba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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小川 智大Tomohiro Ogawa
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Seeing Mr. Ogawa's experienced coworkers made him realize the joys of customer service.
He was born in 1984 in Nara. When Mr. Ogawa worked part-time at the Japanese BBQ restaurant Urae-tei, he was inspired by senior employees and learned the joys of customer service. This experience led him to become a chef who discovered the joys of cooking in addition to customer service. He then trained and refined his skills at another Japanese BBQ restaurant. He currently works at the Shinsaibashi branch of Nikusho Gyuko. He talked about the importance of customer service, which values thoughtful care.
小川 智大Tomohiro Ogawa
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Kobe Rokkodo Gyunta
神戸六甲道・ぎゅんた
- Nagoya Station, Aichi
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Yakisoba (fried noodle) / Horumon (offal meat)
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菅家 弘成Hiroshige Kange
The Chef's Recommendations -
The chef expresses on the hot plate his feelings to love cooking and eating.
The chef trained in hotels and restaurants. Bearing in mind that the basic of cooking is to love eating, the chef keep cooking yummy food for everyone.
菅家 弘成Hiroshige Kange
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Niku no Tajima KAMEIDO CLOCK branch
肉の田じま カメイドクロック店
- Kameido, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Beer
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重黒木 巧Takumi Jukurogi
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Mr. Jukurogi wants to provide uncompromising quality meat and bring smiles to his guests' faces with its delicious taste.
He was born in 1967 in Miyazaki. Having been interested in cooking since elementary school, he learned the basics of cooking at a high school where one could obtain a chef's certificate. After graduating, he joined Marunouchi Palace Hotel and gained experience in various culinary fields, eventually becoming a chef. During the launch of a teppanyaki (iron griddle grilling) restaurant at the hotel, he developed an interest in meat as an ingredient. Then, he started working at a yakiniku restaurant. Later, he came across Niku no Tajima, which never compromises on meat selection, and decided to join their team. He currently serves as the head chef at the Niku no Tajima KAMEIDO CLOCK branch, working in the kitchen to bring smiles to guests' faces.
重黒木 巧Takumi Jukurogi
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Sumibi Yakiniku Hibinotei Nakamozu Branch
炭火焼肉ひびの亭 中百舌鳥店
- Sakai, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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岸本 英則Hidenori Kishimoto
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Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.
He was born in 1980 in Osaka. Entered the world of food and drink from the age of 18. In the beginning, he worked in Japanese cuisine as his main genre. He has honed his skills as a chef in Japanese cuisine, which, like Yakiniku, values its ingredients. After 5 years of experience at a kaiseki restaurant, he switched the genre to Yakiniku. Since around 2013, he has been working at the current restaurant. He is currently its manager.
岸本 英則Hidenori Kishimoto
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Nikuya Daizen Dai Nagoya Building Branch
肉や大善 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Sake
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近藤 泰永Yasunori Kondo
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Restaurant Manager of [Nikuya], a fervent believer in the appeal of beef.
He was born in Aichi Prefecture in 1985. Appointed Restaurant Manager of [Nikuya Daizen] in the Dai Nagoya Building after working at several Japanese and Chinese restaurants.He learnt about customer service from the current General Manager under President Ozawa and the preparation of wagyu from the current Head Chef, becoming a specialist in both customer service and beef. Although he also learnt cooking in other restaurants, he believed that beef offers the ultimate in taste and appeal as an ingredient in any genre, and decided to work in a steak and yakiniku restaurant where people can get to savor beef in an intuitive manner. He looks more like a butcher or yakiniku specialist than a chef.
近藤 泰永Yasunori Kondo
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Yakiniku Kanau
焼肉かなう
- Shinjuku West Exit/Tochomae, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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Yakinikudokoro Mataraiya
焼肉処 又来家
- Namba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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廣井 浩史Hiroshi Hiroi
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With a good mentor, Mr. Hiroi was attracted to cooking and followed the chef's path.
He was born in 1981 in Osaka. At 16, he jumped into the world of Japanese cuisine. In his training, he met a good mentor and was attracted to cooking and started his career as a chef. He then experienced various genres and worked as an SV for a large ramen chain store in Kyoto. Although he left the culinary world for once, his experience was rewarded when his current company launched a new food and beverage business, and he entered into the yakiniku business.
廣井 浩史Hiroshi Hiroi
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Shibuya Teppanyaki Rin
渋谷 鉄板焼き 凛
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Japanese Beef Steak
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Yakiniku Kakura Gion Branch
焼肉かくら 祇園店
- Kawabata/Gion, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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永原 圭修Keisuke Nagahara
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A promising young chef who learned the basics at culinary school and is now studying hard for yakiniku.
Mr. Nagahara was born in 2000 in Saga. After graduating from high school, he studied knowledge and skills at culinary school and obtained a cooking license. He then worked in kitchen operations at various establishments, including izakaya (Japanese pub). Then, he joined 55 Company based in Saga and operates several restaurants, serving Saga beef and other high-quality yakiniku at reasonable prices in the Kyushu area. Since the spring of 2023, he has worked in the kitchen and as a waiter at the Yakiniku Kakura Gion Branch in Hakata-, Fukuoka City. Currently, he is studying yakiniku very hard.
永原 圭修Keisuke Nagahara
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Originator of Teppanyaki Steak Misono, Kobe Main branch
元祖鉄板焼ステーキみその神戸本店
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)
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元谷 和之Kazuyuki Motoya
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Without undermining the taste of Misono, the chef fuses French cuisine with the Japanese traditional teppan cuisine.
Born in Hiroshima prefecture in 1960. Studied abroad in France after graduating from the Tsuji Culinary Insitute of Abe Osaka. Took lessons in authentic cooking. Upon returning to Japan, began work at a Suntory affiliated Western-style restaurant for around seven years, gaining experience as a deputy chef. After retiring, made a fateful visit to the "Misono Restaurant Osaka." Currently testing skills at the "Misono Restaurant Kobe" after becoming fascinated by Teppanyaki. With 33 years of experience, now focusses upon cultivating the next generation and plays a role in leading the junior chefs.
元谷 和之Kazuyuki Motoya
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Kanda no Niku Bar RUMP CAP Ikebukuro Nishiguchi Branch
神田の肉バル RUMP CAP 池袋西口店
- Ikebukuro West Exit, Tokyo
- Steak,Yakiniku/Steak / Japanese Beef Steak / American / General
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Kirakutei
きらく亭
- Yotsuya, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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佐藤正治Masaharu Sato
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Mr. Sato offers a "luxurious time" using only the finest ingredients.
Joined the company in 2009 at the age of 20. Over the past 15 years, learning every job from his predecessor, he has maintained the taste and quality that the restaurant is so proud of. Always respecting the spirit of the Japanese culture of omotenashi (hospitality) and his own sense of style, he looks forward to seeing many guests with smiling faces.
佐藤正治Masaharu Sato
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Kobe Beef Daia Kaminarimon-Nishi Branch
神戸牛ダイア 雷門西店
- Asakusa, Tokyo
- Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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佐々木 康二Koji Sasaki
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Mr. Sasaki wants to make customers happy and put smiles on their faces with his delicious food.
He was born in 1975 in Hyogo. Enjoying eating delicious food, he wanted to become a chef who makes delicious dishes himself in the future. He began his training at Japanese restaurants in his hometown. He then left his hometown and gained experience with many cities and cuisines - a sushi restaurant in Tokyo, a Japanese restaurant in Kyoto, and an eel restaurant in Nagoya. In 2008, he became independent. In 2023, he joined the restaurant in May, where his skills were anticipated. He was immediately appointed as head chef. In August 2023, the Kobe Beef Daia Kaminarimon-Nishi Branch opened.
佐々木 康二Koji Sasaki
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Genghis Khan Juttetsu Minami-rokujo Branch
ジンギスカン 十鉄 南6条店
- Susukino, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)
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中野 太貴Daiki Nakano
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Mr. Nakano makes customers smile with Genghis Khan. A young chef who conveys the charms of Hokkaido.
He was born in 1995 in Sapporo. Started working part-time for his father, who runs a Genghis Khan restaurant, which led him to pursue a career in food. While serving Genghis Khan, his desire to "bring smiles to the faces of customers who eat our delicious food" grew stronger. After graduating from college, he became the manager of the sister restaurant "Genghis Khan Juttetsu." Since then, he has also served as manager of the Minami-rokujo Branch. He is a young chef who tirelessly works to serve delicious Genghis Khan every day.
中野 太貴Daiki Nakano
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