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301 - 320 of 395 chefs

RESTAURANT ASADOR CarneSio

RESTAURANT ASADOR CarneSio

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Steak,Yakiniku/Steak / General / Steak / Wine

加藤 俊明Toshiaki Kato

Attracted by the authentic taste, Mr. Kato devoted himself to Italian cuisine.

He was born in 1976 in Tokyo. After graduating from high school, he went on a trip to Rome with friends and was so impressed by the delicious food he tasted there that he decided to enter the culinary world. After graduating from Tama Technical College For Cooking, he joined WDI Capricciosa Corporation. When the president of the current company decided to start his own business, he was invited to join the company in 2005. Currently, Mr. Kato is the head chef at "RESTAURANT ASADOR CarneSio" and also serves as the company's vice president.

加藤 俊明Toshiaki Kato

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

MATSUKIUSHI

松喜うし

  • Hida/Takayama, Gifu
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

清水 和也Kazuya Shimizu

Compliments during elementary school turned him into a chef for life.

Mr. Shimizu was born in 1970 in Gifu Prefecture. He cooked his first meal when he was in elementary school, and that's when he knew he'd become a chef. He was so glad to hear his family's appreciation that he decided that was what he wanted to do as an adult. He graduated at a professional cooking school at 16, and then he's worked for about 30 years at [Hida Hotel Plaza]. Now, he's using his abilities at [MATSUKIUSHI].

清水 和也Kazuya Shimizu

Yakiniku Fuji

焼肉富士

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

山本 賢Ken Yamamoto

Mr. Yamamoto combines trendy style with the image of the Yakiniku restaurant run by his grandmother.

He was born in 1987 in Tokyo. His grandmother ran a Yakiniku restaurant, and his father ran an Okonomiyaki restaurant. As a result, cooking has been familiar to him since he was young. He aspired to be a chef, and trained at his father's restaurant after graduating from school. He then worked at a Yakiniku restaurant in Ginza to hone his skills. Although he served as executive chef, his desire to open his own restaurant grew more substantial, and he invited his colleague, Mr. Takagi, to join him in becoming independent. In December 2024, Yakiniku Fuji opened. "I want people to enjoy really delicious Yakiniku," he says.

山本 賢Ken Yamamoto

NIKU Dining meat meet

NIKUダイニング meat meet

  • Omicho Market, Ishikawa
  • Steak,Yakiniku/Steak / Italian / Steak / Wine

村田 善之Yoshiyuki Murata

Mr. Murata delivers pleasure with his particular passion as a meat lover.

He was born in 1971 in Ishikawa and is the owner and chef of NIKU Dining meat meet. He has experience in a casual restaurant that mainly serves meat dishes and an Italian bistro. As a meat lover himself, he is uncompromising in his dedication to all the menu items he offers. He carefully chooses ingredients, figures out how to cook them properly depending on the items, and provides meals that satisfy both the stomach and the mind.

村田 善之Yoshiyuki Murata

Yakiniku Izakaya Suika

焼肉居酒屋 粋家

  • Iwaki, Fukushima
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Basashi (horse meat sashimi)

中野 春子Haruko Nakano

The Chef's Recommendations

An admiration for her mother's culinary talent made her want to be a chef

Born in China on June 4th, 1973, she began studying cookery by helping her mother, who was a talented cook, when she was a child. Before she knew it, she was cooking on her own. She decided to become a chef because she wanted to treat other people good food. She opened a restaurant in Qingdao, China and began her career as a restaurant owner. Later, she ran a Korean restaurant in Namie town. She opened Yakiniku Izakaya Suika in Iwaki city in 2012. Her inspiration for every dish comes from her mother. She always creates delicious and hearty dishes.

中野 春子Haruko Nakano

Meimei-tei

羊羊亭

  • Hakodate, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)

酒井 諭Satoshi Sakai

He has been actively creating general western cuisine for many years, mainly at hotel restaurants.

He was born in 1962 in Hokkaido. He loved cooking to please people since he was a boy. After graduating from high school, he learned the fundamentals of cooking at Abeno Culinary School in Osaka. After working at [Bistro Kanapeshu] in Sapporo for 10 years, and [Obihiro Grand Hotel] and [JR Hotel Nikko North Land Obihiro] for many years, he has been actively working at [La Vista Hakodate Bay] since 2011. Currently, he is the executive chef at [La Vista Hakodate Bay] and [Hakodate Bay Bishoku Club].

酒井 諭Satoshi Sakai

Steak & Wine Style  Budounoki

ステーキ&ワインスタイル ぶどうの樹

  • Hakata Station, Fukuoka
  • Teppanyaki,Yakiniku/Steak / General / Steak / Wine

阿部 大祐Daisuke Abe

He offers to the guests, wonderful moments with steak and wine.

He was born in 1987 in Fukuoka prefecture. He has been helping people's [auspicious days] with the field of restaurant & bridal ever since he entered the [Budounoki Group] in 2007. Currently, he actively works as a chef at [Steak & Wine Style Budounoki] at [AMU PLAZA], to offer wonderful moments to the guests with carefully-cooked steak, and wines that go perfectly with steak, with his motto [offering tasty, happy, and fun moments].

阿部 大祐Daisuke Abe

Teppanyaki INAGAKI Tei

鉄板焼きINAGAKI亭

  • Chigasaki/Samukawa, Kanagawa
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / General / Steak

稲垣 繁男Shigeo Inagaki

Mr. Shigeo Inagaki decided to become a chef when he worked part time in the restaurant field.

He was born in 1976 in Tokyo. As he originally liked eating, he worked part time in the restaurant field in his high school days. He had grown found of the restaurant field through the working experience, and he entered a culinary school. After graduating from the school, he entered [UKAI CO., LTD.] to become a chef. He was transferred to [Yokohama Ukai Tei] where he mastered techniques in teppanyaki (grilled on iron griddle) cuisine. After accumulating further training in Ginza and Omotesando to master sophisticated-taste cuisine and grilling meat perfectly, he went independent and opened the current restaurant in 2015.

稲垣 繁男Shigeo Inagaki

Gyuton Gassen Brand Gyu Agu Buta Ittogai Nikuryori Senmonten

ぎゅうとん合戦 ブランド牛・アグー豚一頭買い肉料理専門店

  • Onna-son, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Okinawa Cuisine / Yakiniku (grilled meat)

宇栄原 啓Kei Uehara

He works to create dishes that bring out the flavors of Okinawan ingredients

He was born in 1972 in Uruma city, Okinawa prefecture. This chef meticulously selects his ingredients, which include branded beef, rare parts of pork, and juicy, sweet local vegetables, nurtured in the bright Okinawan sunshine. He also carefully crafts recipes that bring out the flavors of these ingredients. Gyudon Gassen is beautifully located and customers are blessed with a picturesque view. He continues to create top-class cuisine, so that customers enjoy being at his restaurant even more.

宇栄原 啓Kei Uehara

Niku-zushi Teppanyaki Shabu-Shabu - ZUISHO-

肉寿司・鉄板焼き・しゃぶしゃぶ 瑞祥 (ずいしょう)

  • Daimyo, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)

山下 新吾Shingo Yamashita

The Chef's Recommendations

Being attracted by a chef of the restaurant where he had a meal, he pursued his career as a chef as well.

Born in Fukuoka in 1975. He was attracted by the cook of the restaurant where he had a meal, and pursued his career as a cook. After training in a Japanese restaurant for 17 years, he was further trained in a teppan-yaki (grilled on iron griddle) restaurant for 5 years. With an extensive experience, he opened restaurant [Zuisho] in July 2016 as the owner chef. He cooks and serves dishes where he is particular about the local ingredients from Kyushu.

山下 新吾Shingo Yamashita

Teppan Yakiniku Okuno Hosomichi

鉄板焼肉オクノホソミチ

  • Sannomiya, Hyogo
  • Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

清 大地Daichi Kiyo

Career change from the construction industry. With honed culinary skills, Mr. Kiyo makes dishes that are body-friendly.

He was born in 1978 in Hyogo. As a student, he worked part-time in a restaurant, but he went on to work in the construction industry after graduation. Later, he became independent and established his own company. While working, he aspired to run a restaurant because of his deep concern for the nutrition and quality of worker's meals. Considering the location and the genre of cuisine, he opened his restaurant Teppan Yakiniku Okuno Hosomichi in May 2024.

清 大地Daichi Kiyo

antica locanda MIYAMOTO

antica locanda MIYAMOTO

  • Kumamoto, Kumamoto
  • Steak,Yakiniku/Steak / Italian / Steak

宮本 健真Kenshin Miyamoto

Mr. Miyamoto is an Italian chef who continues to convey the charm of Aso, Kumamoto and has made numerous achievements.

He was born in 1975 in Kumamoto. At 19, he went to Italy to study at several famous restaurants. After returning to Japan, he set up his own restaurant at 31. Still, the Kumamoto earthquake prompted him to search for a new way of cooking and being in the restaurant. Then, he opened the nature-themed "antica locanda MIYAMOTO" in June 2021. His skills have been recognized in many fields, and he was featured in "Gault and Millau" in 2022 and 2023. He is a leading figure in conveying the charms of Aso, Kumamoto, to the world, having played a leading role in the recognition as Globally Important Agricultural Heritage Systems (GIAHS).

宮本 健真Kenshin Miyamoto

Sumibi Yakiniku Tsunku

炭火焼肉つんく

  • Kyoto Station, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)

宮本 宏明Hiroaki Miyamoto

Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.

Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head. 

宮本 宏明Hiroaki Miyamoto

Gyuniku Senmonten KAZU ~Beef Dinning~

牛肉専門店 KAZU ~焼きすきと牛肉ハムのお店~

  • Yamagata, Yamagata
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Hamburger Steak / Yakiniku (grilled meat)

丹野 健一郎Kenichiro Tanno

He opened the restaurant to introduce cured beef ham that shocked him a lot when he tried for the first time.

He was born in Yamagata city. Meat was familiar for him since he was very young, as his father was running a meat company. In order to offer tasty beef cuisine, and to introduce tasty cured beef ham to many people, he went independent and opened the restaurant after running a company with his father who has an excellent eye for selecting meat and 40 years of experience. His recommended way to taste meat is with BBQ dipping sauce, using garlic from Yamagata prefecture matured for more than half a year, without sugar, understanding the natural sweetness of the meat.

丹野 健一郎Kenichiro Tanno

Beefsteak Kawamura Sannomiya main branch

ビフテキのカワムラ三宮本店

  • Sannomiya, Hyogo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak

菅 雅也Masaya Suga

The Chef's Recommendations

Exciting Teppanyaki performance in front of guests.

He was born in 1982 in Hyogo prefecture. His passion for [Kobe beef] made him proceed the culinary career. Growing up near [Beefsteak Kawamura main branch], he entered there at the age of 18. His diligent apprenticing promoted him to restaurant manager at a chain restaurant in 2007. In December 2016, he became a restaurant manager at [Beefsteak Kawamura Sannomiya branch] and takes care of the total operation as well as demonstrating his cooking skill to serve beautiful Kobe beef.

菅 雅也Masaya Suga

Matsusaka Ushi Yakiniku Ittetsu

松阪牛焼肉 一徹

  • Takaoka, Toyama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

田上 圭介Keisuke Tagami

Bringing smiles to customers by insisting on "speciality" rank quality Matsusaka beef.

Born in 1974 in Toyama prefecture. While he originally worked in a completely seperate industry, he joined the staff at "Ittetsu Takaokahonten" due to a love of yakiniku (Japanese BBQ) and now manages the restaurant. The restuarant only uses "Matsusaka beef." He insists on serving the "speciality" rank, which allows one to enjoy the pure umami (pleasant savory taste) of the red meat itself, something that one cannot do when eating a shimofuri (high-quality marbled) cut. This carefully selected "Matsusaka beef" is always cut and served in the best way that will delight all customers.

田上 圭介Keisuke Tagami

Sumibi Yakiniku KOMA GINZA

炭火焼肉 KOMA GINZA

  • Ginza, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

西岡 卓朗Takuro Nishioka

This chef is seeking for [beauty] to improve deliciousness. 

He was born in 1973 in Saitama prefecture. After graduating from high school, he learned the fundamentals of cooking at a culinary school, then improved his skills at a Japanese restaurant. In 1999, he entered S.I.M. Corporation which develops high-end yakiniku (Japanese BBQ) restaurants, where he learned about the authentic charcoal-grilled yakiniku cuisine. His motto is not only to use high-quality ingredients, but also to seek for [beautiful] cutting and decoration for meat to match the quality of the ingredients. Currently he is actively working at [Sumibi Yakiniku KOMA GINZA] serving beautifully-decorated savory dishes.

西岡 卓朗Takuro Nishioka

Gyugyu Nishiazabu Main Store

牛牛 西麻布 総本店

  • Nishi-Azabu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

竹内 亮 氏Ryo Takeuchi

Having a connection with yakiniku, the path led to becoming a chef.

He was born in Niigata Prefecture in 1989. He worked in a different area before becoming a chef, but he always enjoyed eating, especially yakiniku. He also worked part-time at a yakiniku restaurant in Aoyama, and after being approached by an old acquaintance, he entered the world of yakiniku.

竹内 亮 氏Ryo Takeuchi

Teppanyaki Bian Shinagawa-Takanawa

鉄板焼 美安 品川高輪

  • Shinagawa, Tokyo
  • Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

加藤 信也Shinya Kato

Mr. Kato is a chef who says he wants to increase the number of branches and spread the taste of the restaurant.

He was born in January 1972 in Tokyo. His love of cooking began as a child, and he used to make hamburger steak with his mother. Having had a part-time job at a family restaurant, he pursued a career in cooking. He has 11 years of experience at the Takanawa Prince Hotel, 3.5 years at a members club in Aoyama, and 1 year at Teppanyaki Kaoru in Nishi-Azabu. Today, he is motivated to improve his skills daily so that more and more customers can enjoy his food.

加藤 信也Shinya Kato

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