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1 - 10 of 181 chefs

Ryukyu Yakiniku NAKAMA

琉球焼肉NAKAMA

  • Onna-son, Okinawa
  • Yakiniku (grilled meat),Korean / General / Yakiniku (grilled meat) / Naengmyeon (chilled noodles in soup)

末廣 伸Shin Suehiro

Taste what the Ryukyu Islands are all about with fresh, local ingredients

He was born in February of 1968, and before he knew it he was on the path to a professional career as a chef. When it comes to ingredients, he prepares his menu with a strict commitment to local foods from the surrounding area, which includes fresh island vegetables brought up under the bright sun that Okinawa is known for. He takes these local ingredients and works tirelessly to prepare dishes that truly delight each and every customer with extraordinary flavor.

末廣 伸Shin Suehiro

Chou Umai Horumon Damashi Jango

腸うまいホルモン魂 じゃんごー

  • Bus Center Mae , Hokkaido
  • Yakiniku (grilled meat),Korean

藤本 剛Tsuyoshi Fujimoto

Everyone admits that he is a meat lover! His love for meat grew in intensity, so he opened a yakiniku restaurant.

He has just loved meat since a young age. His number one favorite thing is consistent with this-meat cuisine. He worked as a businessman after graduating from school, but he loved meat so much and couldn't give up on making meat his occupation. He was also blessed with a chance to start a business, opening this restaurant after training at a yakiniku (Japanese BBQ) restaurant in Tokyo. His love for meat is greater than Nature Jimon (Japanese manga), and his eyes are infallible when judging meat. The proprietor himself is responsible for laying in stock, and the restaurant is gaining popularity for the excellent freshness of the meat.

藤本 剛Tsuyoshi Fujimoto

Ganaha Main Branch

焼肉乃我那覇 本店

  • Nago/Ginoza-son, Okinawa
  • Yakiniku (grilled meat),Korean / Shabu-shabu (boiled meat slices) / Okinawa cuisine / Yakiniku (grilled meat)

知念 健Ken Chinen

Spreading the charms of local Okinawa ingredients such as Ishigaki beef and Agu pork.

Born in 1979 in Okinawa. Chef Chinen gained an excellent knowledge of Japanese beef through his work at an Osaka-based meat company. He developed his skills as a chef by working at Kinjo, an Osaka yakiniku (Japanese BBQ) restaurant opened by that company. In 2009, he became head chef at Ganaha. Here, he spreads the charm of Okinawa produce like Ishigaki beef and Yanbaru Island Agu pork. "I'm happiest when a delicious meal brings a smile to our customers," says Chef Chinen, who greets each customer with his own bright smile.

知念 健Ken Chinen

Ganaha Pork Restaurant Kafuna Asahibashi

我那覇豚肉店 カフーナ旭橋

  • Okinawa Prefectural Office, Okinawa
  • Yakiniku (grilled meat),Korean / Shabu-shabu (boiled meat slices)

金城 弘明Hiroaki Kinjo

The Chef's Recommendations

Being influenced by his parents who ran a bistro, he naturally entered the cooking field.

He was born in 1980 in Okinawa prefecture. Being influenced by his parents who ran a bistro, he naturally got interested in cooking. At the age of 20, he started cooking school lunches, and had 2 years of training at a restaurant in [Pacific Hotel Okinawa] in Naha city. After accumulating further training for 6 years in western and Chinese cuisines at a restaurant of a golf course, he finally opened the current [Ganaha Pork Restaurant Kafuna Asahibashi].

金城 弘明Hiroaki Kinjo

Rokkasen

やきにく亭 六歌仙

  • Shinjuku West Exit/Tochomae, Tokyo
  • Yakiniku (grilled meat),Korean / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

迫田 進一郎Shinichiro Sakoda

Welcoming guests with gracious customer service.

Was born in 1972 in Kagoshima. He originally worked in another field, but had the opportunity to join the food service industry. Day by day, as he continued to see customers' happy faces, he grew to understand how wonderful the industry was. As the owner of Rokkasan, he warmly welcomes every guest.

迫田 進一郎Shinichiro Sakoda

Ryukyu BBQ Blue

琉球BBQ Blue

  • Onna-son, Okinawa
  • Yakiniku (grilled meat),Korean / General / Yakiniku (grilled meat)

饒平名 克佳Katsuyoshi Yohena

The Chef's Recommendations

Working at a pizzeria opened his eyes to the world of cooking, so he decided to train in Italian and French cuisine.

Katsuyoshi Yohena was born in 1984 in Okinawa Prefecture. Katsuyoshi realized he wanted to be a cook from his part-time work in high school. After a year of visiting various stores to learn more about food and plating, he entered a cooking school. After graduating, he worked at Laguna Garden Hotel being in charge of the Italian cuisine. He built up 7 years of experience there, then spent a year at a French restaurant and yet another year at an ethnic restaurant to build up his skills with spices. In 2012 he was hired by Kafuu Resort Fuchaku Condo Hotel as the head chef of one of their restaurants. By 2016, he became the head chef of Ryukyu BBQ Blue.

饒平名 克佳Katsuyoshi Yohena

SMT TOKYO

SMT TOKYO

  • Akasaka, Tokyo
  • General,Korean / Korean / Others / Wine

キム・ジュヒJoo-Hee Kim

A chef who has honed his skills at a range of restaurants warmly welcomes his guests each day.

Born in South Korea in 1984, Chef Kim became a chef when he was in the midst of looking for employment. Starting at a Korean restaurant in London, Chef Kim has also polished his skills at restaurants like Kan-Nichi-Kan and Ginza Cavallo Dining Yoon. He began work at SMT Tokyo in July 2018, where he greets guests every day with the goal of making them want to come back again.

キム・ジュヒJoo-Hee Kim

Yakiniku - Ryukyu no Ushi - Naha Kokusai dori branch

焼肉 琉球の牛 那覇国際通り

  • Kokusai dori, Okinawa
  • Yakiniku (grilled meat),Korean / Yakiniku (grilled meat)

田場 典之Noriyuki Taba

Cutting is the top priority for this young chef, as it changes the taste of meat.

He was born in 1982 in Okinawa prefecture. He accumulated experience exclusively in the [food] industry, such as the confectionery and restaurant fields. In 2016, he entered [Ryukyu no Ushi]. Currently, he is involved in all cooking operations as the chief of the Naha Kokusai-dori branch. Cutting is the top priority for him, as each beef cut has a different amount of fat, and therefore the way of cutting changes the taste of the meat. His goal as a chef is to bring out the character of each cut by cutting them carefully and serve the best-conditioned meat to the guests. His sincere attitude towards the job with a high aim is highly received.

田場 典之Noriyuki Taba

Sumibi Yakiniku Tsurugyu

炭火焼肉 蔓牛

  • Kamihonmachi, Osaka
  • Yakiniku (grilled meat),Korean / Teppanyaki (grilled foods) / Yakiniku (grilled meat) / Wine

藤原 広斗FUJIWARA HIROTO

He was impressed by the top-class yakiniku restaurant that his brother-in-law took him to when he was a high school student

Hiroto Fujiwara was born in Osaka in 1969. The meat that he ate at the top-class yakiniku restaurant that his brother-in-law took him to was so much nicer than anything that he had tasted before, that he was deeply moved by it. The desire to open a yakiniku restaurant and spread this joy to even more people led him down the path towards becoming a chef. After graduating from high school, he trained for 14 years at Kainantei in Uehonmachi, Osaka. After that, he deepened his understanding of meat at many yakiniku restaurants, before opening Sumibi Yakiniku Tsurugyu.

藤原 広斗FUJIWARA HIROTO

Kyo no Yakinikudokoro Hiro Kyoto Tower Sando branch

京の焼肉処 弘 京都タワーサンド店

  • Kyoto Station, Kyoto
  • Yakiniku (grilled meat),Korean / Kushiyaki (skewered, grilled food) / Yakiniku (grilled meat) / Horumon (offal meat)

岸本 雅也Masaya Kishimoto

A casual encounter during job hunting led him to what he is now.

He was born in 1985 in Kyoto. He got to know Hiro where he is currently working for, during job hunting when he was a junior at a university. He decided to enter the company as he agreed with their philosophy and the atmosphere of the restaurant, and also he liked eating. After working at [Kyo no Yakinikudokoro Hiro] Kiyamachi branch and Kyoto Ekimae branch, he is currently working as the manage at Kyoto Tower Sando branch, trying a new business style. With his motto to make people happy through food, he is making efforts to create a space where everyone can be happy.

岸本 雅也Masaya Kishimoto

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