Yakiniku/Steak Chef search result

RUTH'S CHRIS STEAK HOUSE RUTH’S　CHRIS　STEAK　HOUSE Kasumigaseki, Tokyo Steak,Yakiniku/Steak

野口　尊文NOGUCHI TAKAFUMI

The Chef's Recommendations

Fascinated by American cuisine, our chef seeks out traditional flavors

Born in 1967 in Tokyo, he realized how interesting cookery could be during a part-time job at a steak house. He later went to work full time for another steak restaurant in Aoyama. After that, to expand his repertoire, he gained experience in Italian, French, and other culinary styles, before being hired as the chef of a Texan-style restaurant in Yotsuya at the age of 30. At that time realized the depth of American cuisine, and afterwards traveled to LA to work as chef for the Consulate-General in California. After returning to Japan, he polished his skills as the chef of a number of restaurants, and became our chef here at Ruth's Chris Steak House in 2013.

野口　尊文NOGUCHI TAKAFUMI

BLUE OCEAN STEAK BLUE OCEAN STEAK Yomitan/Chatan, Okinawa Steak,Yakiniku/Steak / Steak

榎本　直起Naoki Enomoto

Leading the younger staff like a reliable big brother

Born in 1969, Naoki Enomoto is a native of Ibaraki Prefecture. After graduating from a culinary institite, he gained experience in the hotel and restaurant business before entering Ryukyu no Ushi in 2016. He became manager of BLUE OCEAN STEAK upon its launch in April 2018 and handled all aspects of management and cooking at the restaurant. With the motton, "Make every guest smile", he reliably leads the younger staff by example and is always strict about meat quality, hygiene control and professional attitude.

榎本　直起Naoki Enomoto

Kobe Steak Sai Dining 神戸ステーキ　彩ダイニング Sannomiya, Hyogo Teppanyaki (grilled foods),Yakiniku/Steak / Steak / Teppanyaki (grilled foods) / Seafood

浜崎　剛Go Hamasaki

Seeing the smiles on the faces of customers and hearing the word “delicious” makes him happy to have chosen this path

A former teacher once taught him that making delicious food is a matter of course. But to make something that has more, the most important thing is one's feelings. Making full use of the techniques and knowledge acquired over 17 years of experience, he continuously endeavors to make dishes that delight his customers.

浜崎　剛Go Hamasaki

Miyazaki Beef Teppanyaki Steak Miyazaki-kan 宮崎牛鉄板焼ステーキみやざき館 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Teppanyaki (grilled foods),Yakiniku/Steak / Teppanyaki (grilled foods) / Teppanyaki (grilled foods) / Seafood

和田　征二SeijiWada

The Chef's Recommendations

An acquaintance led him to restaurant business, and his interest in becoming a chef gradually increased.

He was born in 1970, in Osaka prefecture. At the age of 16, he started working at a charcoal grill steak restaurant, thanks to an acquaintance's reference. 3 years later, as recommended by his superior, he changed his workplace to a yakiniku (grilled meat) restaurant in Hamamatsu, Shizuoka prefectute, where he urged to master the authentic taste of western dishes. To accumulate further experiences, he moved to Hotel Granvia Osaka, as the chef at his first restaurant motivated him up. Although he found it not just fun but hard at some points to serve the guests, he worked there for 21 years. The reason why he joined the current restaurant as a chef is that he sympathized with the idea of appealing Miyazaki beef to everywhere in Osaka.

和田　征二SeijiWada

Teppan-yaki Kokoro 鉄板焼　心 Meriken Park, Hyogo Teppanyaki (grilled foods),Yakiniku/Steak / Teppanyaki (grilled foods) / Steak / Teppanyaki (grilled foods)

木下　学KINOSHITA MANABU

The Chef's Recommendations

Toward the world of cuisine in longing for the cool of those teppanyaki chefs he saw overseas

Originally studying at a hotel hospitality vocational school, he was propelled toward chefhood after being awed by the stylish cool of the teppanyaki chefs he saw when studying overseas as a student in Australia. He joined New Otani Kobe Harborland in 1995 and worked as head chef at Teppanyaki Rokko. In 2008, he moved on to be head chef at La Suite Kobe Harborland's Teppanyaki Kokoro. He holds the Japanese Teppanyaki Association (JTA)'s first-grade Certification of Proficiency as well as the Vegetable Sommelier Association's Junior Vegetable Sommelier Certification.

木下　学KINOSHITA MANABU

Teppanyaki Ousaka 鉄板焼　逢坂 Juso/Tsukamoto, Osaka Teppanyaki (grilled foods),Yakiniku/Steak / Steak / Teppanyaki (grilled foods) / Teppanyaki (grilled foods)

上手　義久KAMITE YOSHIHISA

Challenging the taste of simple ingredients and new menu ideas to make a Teppanyaki grill you will never grow tired of

Born in Kyoto, June 1966. Helping out with his family's restaurant, he naturally began to aspire to becoming a chef. After graduating culinary school, he worked in restaurants and hotels in Osaka. Since being appointed the head chef at [Ousaka] in April 2014, he has been incorporating other cuisine genres and creating special dishes. As such, he pursues the happiness of his customers by breaking the boundaries of Teppanyaki cuisine.

上手　義久KAMITE YOSHIHISA

Ryukyu Yakiniku NAKAMA 琉球焼肉NAKAMA Onna-son, Okinawa Yakiniku (grilled meat),Yakiniku/Steak / 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

Steak House Kitchen Hida ステーキハウス　キッチン飛騨 Hida/Takayama, Gifu Steak,Yakiniku/Steak

河本　敏久Toshihisa Kawamoto

The chef wants to spread the tasty local ingredients of Takayama including their Hida beef.

Born in Yokohama in September 1959. He went to a cooking school as he was interested in cooking. After finishing the school, he went to the southern part of France and learned cooking in an open atmosphere. After coming back to Japan and accumulating experiences as a head chef of western cuisine at a hotel, he started to work at [Kitchen Hida]. They have various guests in Takayama, a popular sightseeing place. He wants them to enjoy the local foods including the delicious Hida beef. Wishing that his guests love the taste of Hida as well as the wonderful nature there, he serves dish respecting the true taste of the meet.

河本　敏久Toshihisa Kawamoto

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),Yakiniku/Steak

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

Emerald Oceanside エメラルドオーシャンサイド Yomitan/Chatan, Okinawa Steak,Yakiniku/Steak / American / Curry / Imported beer

新田Chef Arata

Fully enjoy delicious meat and beautiful nature unique to Okinawa.

He was born in 1978 in Okinawa prefecture. As his parents ran the pub & steak restaurant [Emerald] in Kita-nakagusuku, he was familiar with the restaurant field since he was very young. After training at his parent's restaurant, he went around the U.S. alone to eat authentic steak at various restaurants. After returning to Japan, he went independent from his parents to challenge himself and opened [Emerald Oceanside] in the current location.

新田Chef Arata