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281 - 300 of 316 chefs

Korean Imperial-style Restaurant Youngdong

韓国宮廷料理　ヨンドン

  • Fujisawa, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Korean / Horumon (offal meat) / Yakiniku (grilled meat)

遠藤　恵介ENDO KEISUKE

An eye for freshness, a reputation for culinary excellence.

He was born in Kanagawa Prefecture in 1987. While going to high school, he began work at Korean Imperial-style Restaurant Youngdong. Hard working and studious, he became head chef in his twenties. From eleven years of experience with meat he has earned a peerless reputation for his eye for freshness and devotion to culinary excellence.

遠藤　恵介ENDO KEISUKE

Yakiniku Motoyama Shinjuku Branch

焼肉もとやま　新宿店

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

村井　孝之MURAI TAKAYUKI

He started out as a part-timer and then started on the road of a Yakiniku (Japanese BBQ) Chef.

During high school, he started working in a yakiniku (Japanese BBQ) restaurant and there he decided to work in a yakiniku restaurant full-time. After 4 years of training at the restaurant Yakiniku Shibaraku, for four years he has been working at Yakiniku Motayama. In offering high-quality Japanese Black beef, he is very scrupulous and thorough about the meat's flavour.

村井　孝之MURAI TAKAYUKI

SANDAYA Takarazuka

三田屋　宝塚店

  • Takarazuka, Hyogo
  • Steak,Yakiniku/Steak / Japanese Beef Steak / Steak / Western Teppanyaki (iron griddle grilling)

村田　茂郎MURATA SHIGERU

By strictly enforcing standards of quality cultivated in the meat industry, we provide the finest quality beef.

Born in Mita city, Hyogo prefecture in 1956. He spent eight years in the meat industry, and obtained the qualification 'Diploma in Meat Technology', which is designed to ensure meat quality. He became interested in 'Mitaya' after hearing about their domestically-reared fillet steak set menu, which attracts customers to his home, Hyogo prefecture, from other parts of Japan. It was not long before he joined the company, where he is now putting the skills and experience he cultivated in the meat industry to work in his role overseeing all of their branches.

村田　茂郎MURATA SHIGERU

steak lounge Ren

steak　lounge　煉

  • Imaizumi, Fukuoka
  • Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

権藤　武志GONDO TAKESHI

The Chef's Recommendations

I want to convey fun of cooking to the customer I make the most of such desire to my cooking

He was born in Fukuoka Prefecture in 1977. He has been interested in eating since he was a child. He naturally wanted to cook a delicious food. After graduating from a vocational school for becoming a licensed cook, he trained at hotels and Italian restaurants and then join this restaurant. His dishes are popular as he draws on his own experience and sense to create them. He use selected ingredients every day and keeps responding to the needs of customers

権藤　武志GONDO TAKESHI

Yakiniku Rashomon

焼肉羅生門

  • Kamakura/Zushi, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

酒井　成宰SAKAI NARITADA

The Chef's Recommendations

Watching from the back as his parents ran their yakiniku shop, he resolved to follow the same path

Chef Sakai was born on June 1st, 1973, in Osaka. From a young age, he watched his parents run their yakiniku restaurant. At some point, he started to think that he also wanted to work with yakiniku and decided to become a chef. He built up his training and experience at yakiniku restaurants, and now shows off this expertise at Yakiniku Rashomon. He has spent many years in the pursuit of delicious meat, and the taste he has produced can be enjoyed by a range of ages. His restaurant is popular both with local repeat visitors, as well as with customers who come from a distance.

酒井　成宰SAKAI NARITADA

Yakiniku no Ryuen

焼肉の龍園

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

岩井田　隼也IWAIDA TOSHIYA

A chef with a passion for serving delicious meat

Born in Kagoshima prefecture on July 19, 1982, this chef has a passion for serving the ultimate delicious meat prepared seared, rare, or roasted on one side. He spends his days at Yakiniku no Ryuen honing his cooking skills.

岩井田　隼也IWAIDA TOSHIYA

Sumibi-yakiniku Yasubee

炭火焼肉　安部え

  • Sannomiya, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Kimchi Nabe (kimchi hot pot)

李　月淑RI GETSUSHUKU

A chef who creates everything from spices to exquisite dishes

Born in 1950 in Kobe city, the chef has always dreamed of opening his own Yakiniku (Japanese BBQ) restaurant and studies everything about Yakiniku himself. The chef makes everything, except for the ingredients themselves, himself. He also cuts the delicious beef into thick, enjoyable pieces. With his mother's original recipe, the chef serves delicious dishes. The restaurant he opened in San-no-miya in 1990, "Sumibi-yakiniku Abee" has numerous fans and frequenters.

李　月淑RI GETSUSHUKU

Tanaka Shoten Kaiunbashidori

田中商店　開運橋通り店

  • Narita/Sahara, Chiba
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Horumon (offal meat)

小倉　哲OGURA SATOSHI

Learning the joy of cooking from a Chinese chef, and its depth from a Japanese master.

Born in 1973 in Chiba Prefecture, his inspiration for pursuing this path was a Chinese chef who showed him the joy of cooking at the restaurant where he worked part-time as a high school freshman. He later became the apprentice of a Japanese chef while working at another restaurant. Although the chef was a well-rounded master who had studied abroad, he still said "Nothing beats Japanese beef." Those words made a deep impression on Mr. Ogura.

小倉　哲OGURA SATOSHI

Yakiniku no Meimon Tendan Akasaka

焼肉の名門　天壇　赤坂店

  • Akasaka, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

和田　将大WADA MASAHIRO

He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice

Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.

和田　将大WADA MASAHIRO

Gyukoku

牛國

  • Isezakicho/Chojamachi, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine

タン チュン イン ケビンChef

I've gone down this road because I like cooking.

Born in Hong Kong in 1979. Came to Japan as soon as he graduated from high school in Hong Kong and enrolled himself in a specialized Japanese language school. After that, he began working at a Chinese restaurant in Sakura-shinmachi, Tokyo. Subsequently, he continued working at Chinese restaurants in Chigasaki and Meguro for two years and one year respectively. Passionate about other cuisines besides Chinese food, he joined Gyukoku as a chef in 2004 on a friend's recommendation. Since then, he has mastered the art of cooking beef. Now, he regards the purpose of his work to be making his customers happy.

タン チュン イン ケビンChef

Sumiyaki Koya

炭焼小屋

  • Fushimi, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

山本　香代子YAMAMOTO KAYOKO

The Chef's Recommendations

Made to be a meal to remember

My parents ran a teppanyaki and okonomiyaki store from their home, so it was there I learned how to think about the food and beverage industry and how to run a business. This is a favorite place for lovers of internal organ meats. The chef prepares everything in advance, so by learning through imitation, in my own way through self-study and through trial and error, I became a master at making delicious food. With my pet name of Okaasan (mother) and good manners, there are many fans of my character which is overflowing with kindness.

山本　香代子YAMAMOTO KAYOKO

Yakiniku Bunka

焼肉ぶんか

  • Kakogawa, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

山本YAMAMOTO

Protecting traditions by utilizing skills learned from previous generations and polishing them further.

Yamamoto is a chef from Hyogo Prefecture. His parents ran this restaurant before him, so he was familiar with this cuisine from a young age and naturally wanted to impart its sense and taste with customers and everyone he came in contact with. As he grew up he came to inherit this restaurant that his parents poured so much love into, and wanted to make even more of it. When he graduated from school he entered the culinary world without hesitation. He has come to be where he is now as the result of the guidance and support of his parents and the training he undertook at this restaurant.

山本YAMAMOTO

Yakiniku Heiwa

焼肉　平和

  • Tennoji/Abenobashi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鳥越　曠平TORIKOSHI KOHEI

40 years of following in his father's footsteps.

Born in Osaka Prefecture, in 1946. In 1956, his father opened the Yakiniku Heiwa grilled meat restaurant. From an early age, he saw his father dedicating himself entirely to the art of grilled meat, and naturally developed an interest in the subject himself. He started by helping out in the restaurant, before finally taking up the torch himself as its second-generation restaurateur.

鳥越　曠平TORIKOSHI KOHEI

Sumibi Yakiniku Tokushige

炭火焼肉　徳重

  • Minato-ku/Minami-ku/Midori-ku, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

西村　明人NISHIMURA AKITO

I fulfilled my dream of running a yakiniku (grilled meat) restaurant.

He has loved yakiniku (Japanese BBQ) and had a dream of opening his own yakiniku restaurant ever since he was a little boy. He never forgot the flavors he enjoyed in eating at the famous yakiniku restaurants of Nagoya and went door-to-door seeking an apprenticeship. Though turned down at first, he says that his enthusiasm won the proprietors over. Afterward, he quit his office job and trained at a restaurant for a year. Finally, he realized his dream of starting his own restaurant.

西村　明人NISHIMURA AKITO

Moriyama no Meiten Wagyu Yakiniku Taiseien

守山の名店　和牛焼肉　大星園

  • Moriyama-ku, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat) / Korean

星野　吉秋HOSHINO YOSHIAKI

After his father's retirement, he succeeded the family business spanning 3 generations and 50 years

He was born in Aichi Prefecture in 1968. He first thought of running a Korean barbecue shop when he was 40. When his father, the previous head, retired, he felt that someone had to continue the store that his grandfather had started, so he quit his construction job and entered the world of Korean barbecue.

星野　吉秋HOSHINO YOSHIAKI

Yakiniku Restaurant Konandai Kannaien

焼肉レストラン港南台関内苑

  • Konandai/Yokodai, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Horumon (offal meat)

藤本FUJIMOTO

He started in the world of yakiniku (grilled meat) through a meeting with a friend

Chef Fujimoto, from Yokohama City, is a long serving veteran-this year is his 37th. He found employment in the yakiniku business partially through the invitation of a friend. He has devoted himself to this business ever since. Although he temporarily left Yakiniku Restaurant Konandai Kannaien, this year will mark about 13 years since his return. With yakiniku, it is hard to choose ingredients because the taste of the ingredients directly comes through. Also, everyone has different preferences, so it is extremely difficult to flavor things that suit everyone. Successfully facing this difficulty, he is building a thriving restaurant.

藤本FUJIMOTO

Sumiyaki Hormone Ikedaya

炭焼ホルモン　池田屋

  • Ayase, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

池田　歓弘IKEDA YOSHIHIRO

He's moved by his customers complimenting on his food

Born in 1980, in Ibaraki prefecture, the owner feels happy when he sees his customers smile and compliment on his food. This happiness set him to pursue the career of cooking. Thinking of his customers, lead him to use healthy ingredients. Everyday he keeps challenging conventional cooking methods with a frontier spirit. The reason he's loved by his frequenters is because they feel his eager spirit.

池田　歓弘IKEDA YOSHIHIRO

Teppanyaki Ousaka

鉄板焼　逢坂

  • Juso/Tsukamoto, Osaka
  • Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Western Teppanyaki (iron griddle grilling)

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

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

Hakata Miyachiku

博多みやちく

  • Nakasu, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

川上　大輔KAWAKAMI DAISUKE

My mother was my mentor in cooking. Food was always a part of my life.

When he was in university, he started working at a sushi restaurant, which lasted three years. Subsequently, he worked at a restaurant specializing in charcoal grilling. After eleven years of acquiring the necessary skills and expertise, he became the manager. About four years ago, I started breaking new ground with Hakata Miyachiku and am still doing so today.

川上　大輔KAWAKAMI DAISUKE
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