From the chef
The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."
Born in Mie prefecture, in 1968. His parents loved sushi and the like, so they raised him in a "gourmet family." They were very interested in the world of food. He also decided to work in the food business, and started work at a hotel after he graduated high school. He polished his skills in Japanese, French, and other styles of cooking. Through his fascination for the proud local specialty of his hometown, Matsusaka Gyuu ushi, he came to work for the long-standing Matsusaka ushi (beef) specialty restaurant, "Asahi-ya," which further deepened his specialty knowledge. His experience up to this point culminates in the Matsusaka ushi specialty restaurant, "Matsusaka Gyuu Amiyaki Okuyama," which he opened in Yokaichi city.
奥山 博
Hiroshi Okuyama
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Matsusaka Gyuu Amiyaki Okuyama
Yokkaichi, Mie
Yakiniku/Steak / Yakiniku/Wagyu (Japanese BBQ)
The Reasons Why I Recommend.
A French restaurant next to the wedding hall where the chefs trained in France shook their arms. The place is a beautiful place surrounded by rich nature, about a 15-minute drive from Tsu Station. The specialty made from local Mie ingredients is carefully prepared to the source for every beauty that makes you feel exciting just by looking at it, and you can enjoy the taste that can be relieved. The store is a luxury space that makes you feel unusual. How is it on an anniversary date?
Chef Hiroshi Okuyama’s Recommendation
2022-02-08
Matsusaka Gyuu Amiyaki Okuyama
松阪牛網焼き おくやま
Asian/Ethnic / Yakiniku (grilled meat) , Alcohol / Wine , Western / General
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