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21 - 40 of 299 chefs

Miyazaki Beef Restaurant NAHA MIYACHIKU

宮崎牛専門店 那覇 みやちく

  • Miebashi, Okinawa
  • Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Kaiseki (traditional multi-course meal) / Steak

加藤 清隆Kiyotaka Kato

Bringing out the potential of "Miyazaki Beef" from various perspectives.

Mr. Kato was born in 1982 in Osaka. With over a decade of experience as a chef at a renowned French restaurant in Ashiya, Hyogo, he later joined the "Miyachiku Osaka Branch." Currently, in addition to entertaining guests as a teppanyaki chef, he also develops menus featuring "Miyazaki beef." Mr. Kato is an expert in French and teppan cuisine and a sommelier. From various angles, he proposes menus that bring out the full potential of Miyazaki beef.

加藤 清隆Kiyotaka Kato

Chateaubriand Teishoku Senmonten Oniku Saikou! Chie-chan Fukuoka Main Branch

シャトーブリアン定食専門店 お肉最高~! チエちゃん 福岡本店

  • Takeshita/Minami-Fukuoka, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

広本 誠治Seiji Hiromoto

After running a sushi restaurant for nearly 20 years, Mr. Hiromoto entered the world of Wagyu beef yakiniku with the same method.

"I am the founder. Try the 'finest quality Wagyu beef' if you're in Japan. You'll be surprised by the difference between Japanese-raised 'Wagyu' and overseas WAGYU. Our prices are possible only in Fukuoka, a regional city. Please come to 'Chie-chan' for a good memory of your trip to Japan. We hope you will enjoy our restaurant's top-quality meats, sirloin, and chateaubriand with their fine and mellow aroma."

広本 誠治Seiji Hiromoto

Kobe Beef Steak SAKURA

神戸牛ステーキ 桜

  • Sannomiya, Hyogo
  • Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Japanese Sosaku (creative cuisine)

岡本 純Jun Okamoto

Attentive hospitality is the essence of teppanyaki

Born in 1976 in Hyogo Prefecture. He worked at a teppanyaki (ingredients grilled on an iron griddle) restaurant in Kobe for four years with the intent of becoming a chef. Afterward, he transferred to his current position at Kobe Beef Steak SAKURA, which offers the unique experience of teppanyaki. They present guests with attentive hospitality right in front of their very eyes within a modern, Japanese-style atmosphere.

岡本 純Jun Okamoto

Kaisen & Nikusen Steak Maruyama Main Branch

海鮮&肉鮮ステーキ円山本店

  • Maruyama Park, Hokkaido
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine

甲斐 啓介Keisuke Kai

Aspired to be a professional chef who could serve hospitable dishes.

Mr. Kai was born in 1974 in Tokyo and raised in Sapporo. Since both parents worked, he often ate alone. Influenced by a cooking show he was watching then, he decided to pursue a career in the culinary field, hoping to learn how to make warm dishes by himself. After graduating from a vocational school, he joined a hotel in Tokyo to start his career in earnest. Later, he moved to an Italian restaurant in Sapporo, and then he encountered teppanyaki at Maruyama Main Branch.

甲斐 啓介Keisuke Kai

Sendaigyu Sumibiyaki Steak ELANCE

仙台牛炭火焼ステーキ ELANCE

  • Azabu-Juban, Tokyo
  • Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Western Sosaku (creative cuisine)

柴田 直亮Naoaki Shibata

Mr. Shibata serves Sendai beef with classical technique and Japanese essence.

He was born in 1972 in Fukuoka. His childhood experience with food prepared at his mother's workplace was the beginning. The food he ate then was so delicious that he dreamed of making it himself. Through this experience, he became interested in cooking and started his own cooking career. He honed the basics of Western cuisine at the long-established Western-style restaurant Hoteiya in Chiba and then expanded his expertise in French cuisine at the restaurant Ramage in Minami-Aoyama. Currently, at ELANCE, he passionately conveys the allure of Sendai Beef cooked over charcoal.

柴田 直亮Naoaki Shibata

Hormone Yakiniku Shichifuku Namba branch

ホルモン焼肉 七福 難波店

  • Namba, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

キムChef Kim

The master chef keeps creating the tastes of Korea where he grew up.

He was born in Korea and came to Japan on business. Though he was working in a different field, he got an opportunity and entered the cooking field, since then he has accumulated a career as a chef. With his natural good sense, and also advice from his friends and acquaintances who were from Korea, he started showing his talent, and became the master chef at [Hormone Yakiniku Shichifuku Sinsaibashi branch] when it opened. Their popular menus are [Kal-guksu (Korean noodles)] and [Yukhoejang (spicy Korean soup)].

キムChef Kim

Kobe Steak Sai Dining

神戸ステーキ 彩ダイニング

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

Ryukyu Yakiniku NAKAMA

琉球焼肉NAKAMA

  • Onna-son, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

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

Yakiniku Tatsumiya

焼肉 たつみや

  • Nishikujo, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

木村 智子Tomoko Kimura

A married couple, keeping on challenging to their best as meat professionals.

When Mrs. Kimura married the man she had been going out with, she started helping out in his butcher shop while looking after the house. In 1997, they opened [Yakiniku Tatsumiya] to expand their business. She became the manager upon opening, and has been in charge of management of the front of the store. She takes part in a wide range of roles, including educating staff members as well as serving customers. She and her husband, who is in charge of the kitchen, are doing their best to work together every day.

木村 智子Tomoko Kimura

Honkaku Yakiniku Motsunabe Nikuemon

本格焼肉もつ鍋肉衛門

  • Nishi-Kasai/Kasai, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

安 成達Ahn Seondal

Because the meat is so delicious, Mr. Ahn wants to share it with many people.

He was born in 1978 in Fukuoka. Started his career as a chef at a popular Korean restaurant, Tamura, in his hometown, Fukuoka. He then moved to Tokyo and opened a restaurant in Ginza at 27. Since then, as the owner of Nikuemon in Ginza, he has entertained many people for 20 years. He is currently the manager of the Kasai branch, leaving the operations of the Ginza branch to his successor. To share delicious meat with many people, he tries to create a yakiniku restaurant that can be enjoyed by all ages and cultures while paying close attention to the quality of the food and the space.

安 成達Ahn Seondal

Wagyu no Kamisama

和牛の神様

  • Dogenzaka/Shinsen, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Sake

市川 篤史Atsushi Ichikawa

Aiming to create a memorable restaurant for guests, Mr. Ichikawa presents the charm of Wagyu beef ingredients.

He was born in 1976 in Tokyo. From an early age, he grew up dreaming of becoming a chef. He began his culinary training at 24, honing his skills in various kitchens in French, Western, and Japanese cuisine. At Wagyu no Kamisama in Dogenzaka, Shibuya, which opened in 2022, he suggests menus that further highlight the quality of the ingredients of Wagyu beef meat as the head chef. The menu is popular among both Japanese and non-Japanese guests. He constantly strives to make the restaurant a memorable place for guests.

市川 篤史Atsushi Ichikawa

Osakaya Hamaguchi Main Branch

大阪屋 浜口本店

  • Nagasaki City, Nagasaki
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

小松 貴之Takayuki Komatsu

An expert connoisseur of meat and responsible for menu development for the Osakaya Group.

Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.

小松 貴之Takayuki Komatsu

Kitashinchi Yakiniku Satsuma - Ginza Branch

北新地焼肉さつま 銀座店

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

小松 甲斐Kai Komatsu

Seeking and searching for a rewarding job, Mr. Komatsu got to where he is now.

He was born in 1989 in Kochi. He had a part-time job experience at a restaurant as a student. He moved to Tokyo when he started working for a company. However, he was attracted to the skills of the owner who established the current company and the work in the service industry, so he changed his job. From the beginning of the opening of Kitashinchi Yakiniku Satsuma Ginza Branch, he stood at the restaurant with the owner. Currently, he's in charge of the restaurant as a restaurant manager.

小松 甲斐Kai Komatsu

Charcoal-grilled Yakiniku  -shintan-

炭火焼肉 胤舌 -shintan-

  • Susukino, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

田村 史也Fumiya Tamura

Mr. Tamura never forgets to handle the ingredients carefully because he believes in their potential.

Mr. Tamura was born in 1980 in Hokkaido. He had many chances to make food ever since he was a child and came to like cooking more over time as he saw how happy his family was when they ate his cooking. To become a chef, he entered a culinary institute. After graduation, he built up his experience at various restaurants. He has been involved in Charcoal-grilled Yakiniku  -shintan- since its opening in October 2022.

田村 史也Fumiya Tamura

Yakiniku Rosuken Azabujuban Main Branch

焼肉ロース軒 麻布十番本店

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

世良田 智幸Tomoyuki Serada

Mr. Serada is a food concept designer who launched a fascinating Yakiniku restaurant.

He was born in 1976 in Hokkaido. Moved to Tokyo shortly after birth and grew up there. When he hears that a restaurant is "delicious," he travels north and south with his light footwork, visiting many restaurants under the motto, "'Keep going to restaurants until my name is remembered." Deepened friendships with the owners and chefs of many famous restaurants. In that process, he strove daily to produce "a restaurant that he personally would want to go to and "a restaurant that makes people want to return repeatedly."  In August 2023, he opened Yakiniku Rosuken Azabujuban Main Branch.

世良田 智幸Tomoyuki Serada

Kobe Ahtpekot

神戸アントレコット

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

古谷 公一Koichi Furutani

Mr. Furutani offers an enjoyable moment of food cooked on a griddle. The lively cooking with flame is a must-see!

Mr. Furutani was born in Kobe. After studying techniques and connoisseurs of ingredients at several steakhouses, he opened Kobe Ahtpekot in 2012 as the owner and chef. He offers quality Japanese beef, including Kobe beef, at a reasonable price by purchasing through his own channels. His lively and delicate cooking of the popular "Ice Cream on the Griddle" is a must-see! He is constantly striving to provide his customers with a pleasant dining experience.

古谷 公一Koichi Furutani

Mahoroba Teppan Okinawa

mahoroba 鉄板 沖縄

  • Matsuyama/Kume/Wakasa, Okinawa
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okinawa Cuisine / Steak

新垣 淑也Yoshiya Arakaki

Mr. Arakaki was fascinated by the world of French cuisine, which he could produce in total.

He was born in 1977 in Okinawa. His parents are confectioners who run a cake shop. The two of them inspired him to enter the food industry. He began his career in French cuisine, where he could learn not only about desserts but also all of cooking. At the age of 20, he went to France to train at a two-star restaurant, Jean Bardet, where he was deeply exposed to the authentic taste of France. After returning to Japan, he worked in a restaurant in Tokyo. He encountered teppanyaki at The Busena Terrace in Okinawa and became the chef at Mahoroba in 2015.

新垣 淑也Yoshiya Arakaki

Yakiniku Minaho Shinkingyuittogai

焼肉みなほっ しんきん牛一頭買い

  • Susukino, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)

行澤 誠一Seiichi Yukizawa

After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by

He was born in 1971 in Hokkaido. By helping his mother who is good at cooking, he got to like cooking himself. After graduating high school, he went to a cooking college. After graduation, he started his training in the kitchen of the banquet section of Sapporo Grand hotel, where he worked for 5 years. Then he had more training at different types of restaurants. As he was always interested in Yakiniku restaurants, he took the offer and started working as the head chef. He demonstrates his skills with the wish of wanting to spread the ingredients of southern Hokkaido and so boosting the local area.

行澤 誠一Seiichi Yukizawa

Private Room Yakiniku GemBeef Namba Shinsaibashi Main Branch

完全個室焼肉 GemBeef 難波心斎橋本店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

Sumibi Yakiniku Kyoro-chan

炭火焼肉キョロちゃん

  • Tenmabashi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

琢磨 愛帆Naruho Takuma

Entered the food and beverage industry as a teenager, Ms. Takuma honed her customer service skills through repeated practice.

She was born in 1995 in Osaka. Entered the world of food and beverage as a teenager. With experience in a yakiniku restaurant and an izakaya (Japanese-style bar) in the Osaka area, she has honed her customer service skills through on-the-job practice. She is currently working as the manager of Sumibi Yakiniku Kyoro-chan.

琢磨 愛帆Naruho Takuma

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