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141 - 160 of 313 chefs

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)

元谷　和之Kazuyuki Motoya

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

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

Kirakutei

きらく亭

  • Yotsuya, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

佐藤正治Masaharu Sato

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

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)

中野　太貴Daiki Nakano

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

Gyukaku Shinjuku Omekaido Overbridge Branch

牛角 新宿大ガード店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

髙原あゆみAyumi Takahara

Ms. Takahara welcomes guests with Japanese hospitality, energy, and a smile.

She has been working for 15 years at Gyukaku, located in Shinjuku, in the heart of Tokyo. It is visited by guests from many different countries every day. With a smile, she works hard daily to provide a pleasant dining experience for all customers in the spirit of Japanese-style hospitality.

髙原あゆみAyumi Takahara

Genghis Khan Hitsujikai no Mise "Itadakimasu"

ジンギスカン羊飼いの店『いただきます。』

  • Susukino, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Hokkaido Cuisine

中島　康晴Yasuharu Nakajima

Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.

Although he was born in Kyoto on April 12th, 1961, Yasuharu Nakajima moved to Sapporo when he was just 100 days old. His first encounter with the restaurant business was when he got a job in one while still a student, although he then went on to work in an unrelated sector for many years. However, Genghis Khan, Hokkaido’s soul food, managed to bring him back to the culinary world. Nakajima wanted to open a restaurant that specialized in Hokkaido-bred lamb, so he decided his first step would be to raise his own sheep. Over a period of years, he slowly built up his flock until nine years later in 2012, when he was finally able to open his restaurant, Genghis Khan Hitsujikai no Mise “Itadakimasu”. As an adult who has a responsibility towards food, Nakajima also runs projects to strengthen ties with children.

中島　康晴Yasuharu Nakajima

Ryuen Nishinakasu Branch

龍園　西中洲店

  • Nishinakasu/Haruyoshi, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

上田　孝司Koji Ueda

After training at a Japanese restaurant, Mr. Ueda became a yakiniku chef. 

He was born in 1973 in Fukuoka. After training at a Japanese restaurant, he worked around many restaurants and became a yakiniku chef. He is exploring a new frontier of yakiniku with his career-rich sensibility and knife skills.

上田　孝司Koji Ueda

Asahikawa Jingisukan Daikokuya Shinbashi Branch

旭川成吉思汗　大黒屋　新橋店

  • Shimbashi/Shiodome, Tokyo
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Steak / Yakiniku (grilled meat)

佐藤　博紀Hiroki Sato

Mr. Sato offers dishes full of flavor and warmth that both adults and children can enjoy.

He was born in 1991 in Hokkaido. Motivated by the desire to provide food that both children and adults can enjoy through nutritional education, he decided to become a chef. He acquired a wide range of culinary skills through five years of training at a Chinese restaurant and six years of experience in group meal preparation. Now, at Asahikawa Jingisukan Daikokuya Shinbashi, he is applying his expertise and skills to serve dishes that will satisfy his guests.

佐藤　博紀Hiroki Sato

Bifteck Kawamura Premium Kitashinchi restaurant

ビフテキのカワムラPremium北新地店

  • Kita-Shinchi, Osaka
  • Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling)

荒井　拓也 Takuya Arai

With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.

He was born in 1973 in Hyogo Prefecture. As he likes cooking ever since he was a child, he decided to be a chef. In 1992, he started his career at [Bifteck Kawamura Kobe main restaurant] as a part-time worker during high school. Currently, He keeps working on the culinary frontlines as head chef at [Bifteck Kawamura Premium Kitashinchi restaurant].

荒井　拓也 Takuya Arai

Yakiniku Takachan

焼肉たかちゃん

  • Tonami/Gokayama, Toyama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

三輪　貴博Takahiro Miwa

The Chef's Recommendations

He makes efforts everyday to master beef based on Japanese cuisine.

He was born in 1982 in Toyama prefecture. As his parents operated a yakiniku (Japanese BBQ) restaurant, naturally he decided to be a chef after graduating from high school. As his parents always cooked Japanese cuisine at home, after graduating from a culinary school he trained at a traditional Japanese restaurant in Kanazawa to learn Japanese cuisine. Then he studied hard about meat, as he decided to succeed his parents' yakiniku restaurant. In 2012, he became the representative of [Yakiniku Takachan]. Currently, he works as its president and chef, offering local community-based service aiming for fusing yakiniku and Japanese cuisine.  

三輪　貴博Takahiro Miwa

Kaisen Nikusen Steak Maruyama Tanukikoji Branch

海鮮・肉鮮 ステーキ円山 狸小路店

  • Susukino, Hokkaido
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

丹甫　勇樹Yuuki Tampo

Found a new step as a chef at the destination of dining out.

Mr. Tampo was born in 1976 in Hokkaido. While working at a company, he liked to walk around eating and tasting delicious food at various restaurants. Among them, he especially became a fan of teppanyaki, where he can enjoy the performance right before him. Fascinated by the service and the fusion of cooking, he decided to change his job. In 2003, he joined Steak Maruyama, and now he is actively working as the manager at Tanukikoji Branch.

丹甫　勇樹Yuuki Tampo

Teppan French aboz

鉄板焼とフレンチのお店　aboz

  • Asato/ Sakaemachi Market, Okinawa
  • Teppanyaki,Yakiniku/Steak / French

生盛豊Yutaka Seimori

Mr. Seimori charms customers with his bold and delicate French cooking skills that delight all 5 senses.

He has gained many experiences as a chef since the age of 16. He has experience in various genres and has studied hard in multiple fields, including Western restaurants, iron-griddled cuisine, and pastries. In addition, he deepened his knowledge of and sharpened his skills in Japanese sake and wine for 2 years as a bartender. He is an explorer who is obsessed with both food and sake. He is a brilliant chef who has participated in national content for cooking competitions as a representative of Okinawa. Currently, he serves "Teppan French Cuisine," a fusion of iron-griddled cooking and French food, which charms visitors to the restaurant.

生盛豊Yutaka Seimori

Sumibiyaki Horumon Manten Yoyogi Branch

炭火焼ホルモン　まんてん　代々木店

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

神棒智Satoshi Jinbo

Since his family ran a restaurant business, Mr. Jinbo naturally entered the culinary field.

He was born on March 23, 1973, in Yamagata. His family was in the restaurant business, naturally leading him to become a chef. After gaining experience in the restaurant business, including a Yakitori (grilled chicken skewers) restaurant, he is now working at Sumibiyaki Horumon Manten Yoyogi Branch. The restaurant specializes in Horumon (offal meat) and has many varieties. For customers to enjoy the various textures of the various parts, he makes every effort to ensure that even those who are not fond of horumon can try it.

神棒智Satoshi Jinbo

Yakiniku Hanabi Nishiki Branch

焼肉華火　錦店

  • Fushimi, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

杉山　勝高Masataka Sugiyama

Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.

Mr. Sugiyama was born in 1980 in Aichi. Since he was little, he has been interested in cooking and naturally wished to be a chef. With that desire, he entered a culinary school after graduating from high school. After graduation, he began training at an Italian restaurant in Osaka. He continued honing his skills at other restaurants and bakeries before joining his company in 2012. Having served at restaurants such as yakitori restaurants and izakaya (Japanese-style pubs) run by the company, he moved to Yakiniku Hanabi Nishiki. He has been serving Wagyu beef selected by his reliable eyes in various dishes, attracting visitors.

杉山　勝高Masataka Sugiyama

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

Ishigaki Beef Charcoal-Grilled Yakiniku - Yamamoto

石垣牛炭火焼肉　やまもと

  • Miyako Island/Ishigaki Island, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

山本　豊Yutaka Yamamoto

He created a restaurant to casually enjoy the savory Ishigaki Beef that fascinates him.

He was born in 1961 in Osaka prefecture. When he had a part time job at a bistro cafe in his school days, he liked seeing the guests enjoying his dishes. This led him to the cooking field when he graduated from school. He improved his cooking skills for various genres at Japanese, western, and yakiniku (Japanese BBQ) restaurants in Osaka. In 1995, he got married and moved to the hometown of his wife, Ishigaki-jima Island, Okinawa prefecture. When he encountered Ishigaki Beef which was not well known at that time, he was fascinated with its exquisite taste. In the same year, he opened the current yakiniku restaurant which has become one of the top restaurants on the island. His restaurant is loved by both the locals and tourists.

山本　豊Yutaka Yamamoto

Sumibiyaki Horumon Manten Shinjuku Nishiguchi Branch

炭火焼ホルモン まんてん 新宿西口店

  • Nishi-Shinjuku, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Yakiniku (Japanese BBQ)

渡辺　葉月Hazuki Watanabe

Wants guests to enjoy eating delicious and fresh horumon.

Mr. Watanabe was born on August 20, 1991, in Tochigi. He has worked at the restaurant since his part-time job as a student. He serves and cooks horumon (offal meat) dishes every day with the skills and knowledge he has cultivated over the years so that everyone can enjoy horumon as much as possible.

渡辺　葉月Hazuki Watanabe

Asahikawa Jingisukan Daikokuya Kichijoji Branch

旭川成吉思汗　大黒屋　吉祥寺店

  • Kichijoji, Tokyo
  • Steak,Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Beer

柴田　宏和Hirokazu Shibata

Following his parents' footsteps, Mr. Shibata entered the rewarding world of the food and beverage industry.

He was born in 2001 in Hokkaido. Developed an interest in the culinary world after seeing his parents working in a restaurant. Since then, he nurtured a deep admiration for the world of cooking and decided to follow the same path. Graduated from Hakodate Culinary School and began as part-time staff when the Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch opened. He became interested in the charm of Jingisukan, customer service, and how to approach meat, leading him to join the company as a full-time employee.

柴田　宏和Hirokazu Shibata

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

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
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