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61 - 80 of 364 chefs

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

Akaushi Dining yoka-yoka KITTE Hakata Branch

あか牛Dining yoka-yoka KITTE博多店

  • Hakata Station, Fukuoka
  • Steak,Yakiniku/Steak / Gyudon (beef bowl) / Hamburger Steak / Steak

八坂　良Ryo Yasaka

Mr. Yasaka's life as a chef started from an experience at a wedding hall.

He was born in 1971 in Saga. During the summer vacation of high school students, he worked part-time in the kitchen at a local wedding hall. At that time, he knew the fun of cooking and chose a chef as his future dream. After graduation, he entered the world of cooking and started training. He spent 15 years at a Chinese restaurant and a total of 15 years at a Korean restaurant, a Yakiniku (Japanese BBQ) restaurant, a Japanese restaurant, and so on. Currently, he works as a chef at Akaushi Dining yoka-yoka KITTE Hakata branch.

八坂　良Ryo Yasaka

Yamato Ryori Tsukiji Ihachi Main Branch

倭料理　築地伊八　本店

  • Tsukiji, Tokyo
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

池本　之浩Yukihiro Ikemoto

Mr. Ikemoto is a maestro of A5 Wagyu beef, giving shape to ideas from a new perspective.

He was born in 1970 in Osaka. To acquire professional skills, he decided to become a chef and graduated from Tsuji Culinary Institute. After that, he gained experience at a members-only restaurant and the InterContinental Yokohama Grand, followed by 26 years of work at a Wagyu wholesaler. At that time, he met the current company president and joined in August 2023. Utilizing his experience as a wholesaler, he developed a menu serving A5 Wagyu sirloin purchased at an affordable price on beef skewers. It has become the signature menu item at Tsukiji Ihachi Main Branch.

池本　之浩Yukihiro Ikemoto

Yakiniku Hazangyu

焼肉　八山牛

  • Dogenzaka/Shinsen, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)

夏森　威Takeshi Natsumori

Mr. Natsumori serves carefully selected meats, with the priority on making his guests feel happy.

He was born in 1978. He has always been interested in cooking, and naturally, he went into the culinary field. After working at the famous Yakiniku (Japanese BBQ) restaurant Jyojyoen for about five years and at a Japanese restaurant for about ten years, he opened Yakiniku Hazangyu in Dogenzaka, Shibuya in 2022. He is proud of the high-quality meat he receives from reliable wholesalers. With the thought, "To make customers happy is the greatest joy for a chef," he continues to study to serve delicious meat.

夏森　威Takeshi Natsumori

Yakiniku Ichiba Genkaya Takadanobaba Branch

焼肉市場げんかや　高田馬場店

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

森　祐治Yuji Mori

Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.

Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.

森　祐治Yuji Mori

Shiba KOSO

芝KOSO

  • Shibakoen/Tokyo Tower, Tokyo
  • Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Wine

狩野　義忠Yoshitada Kano

Mr. Kano offers the utmost taste of prime Japanese Wagyu beef with abundant experiences in both Western and Japanese cuisine.

He was born in 1979 in Tokyo. He is the head chef of Shiba KOSO. Fascinated by the taste and elegant appearance of dishes prepared by professional chefs, he entered the culinary world. While honing his wide-ranging cooking skills at Western-style restaurants in Tokyo, he also visited Kyoto to eat at Japanese restaurants and learned how to combine ingredients and arrange them beautifully. In 2009, he joined "Niku no Sushiya GINZA KOSO", serving Wagyu beef dishes. Since then, he has been dedicated to Wagyu beef. For his skill, he was appointed as the head chef of the current restaurant, KOSO's main branch. He entertains guests from Japan and abroad with a wide variety of meat dishes and seasonal dishes.

狩野　義忠Yoshitada Kano

Shokudoen Kita Shinchi Branch

食道園　北新地店

  • Kita-Shinchi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木　幸喜Kouki Kuroki

Teppan Matsuzakaya

鉄板　松阪屋

  • Kokubuncho/Ichibancho, Miyagi
  • Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

國井　大輔Daisuke Kunii

He creates dishes fusing western cuisine and teppan (iron griddle) cuisine, making use of his training experiences overseas.

Sticking to using high-quality meat, he has obtained stringent eye of a butcher to select good meat and check the condition of each meat to be served to the guests. Making good use of his experiences as the executive chef at a renowned hotel and training in Palau and France, he entered a genre where techniques for western cuisine and teppan (iron griddle) cuisine are required. His exquisite dishes, making full use of colorful ingredients, are shining like a single picture.

國井　大輔Daisuke Kunii

Teppanyaki Kobe

鉄板焼　神戸

  • Namba, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

平瀬　和豊Kazutoyo Hirase

Admired the appearance of chefs and entered the world of cooking.

Mr. Hirase was born in 1975 in Hyogo. Influenced by the TV program he watched as a student, he decided to become a chef. Joined a members-only resort hotel and began his career in earnest. Since then, he has continued to hone his skills around Hyogo and the Hokuriku region and joined Teppanyaki Kobe in 2009. Currently, he provides guests with a pleasant experience with his brilliant teppanyaki performances and thoughtful hospitality.

平瀬　和豊Kazutoyo Hirase

Monzen-nakacho Koshitsu Yakiniku ROYAL

門前仲町　個室焼肉　ロイヤル

  • Monzen-Nakacho, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

横田　工Takumi Yokota

Offering people a "special experience" through a dedication to food and ambiance.

Mr. Yokota has a career as a restaurant chef in Tokyo, bringing pleasant times to many guests through his culinary skills. He is currently working as a chef at Koshitsu Yakiniku Royal. It's a restaurant that pays attention to details, from ingredient selection to the ambiance, to deliver a "special experience." Located in front of Monzen-nakacho Station, it provides moments that satisfy the heart.

横田　工Takumi Yokota

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

Shinsaibashi Steak

心斎橋ステーキ

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

秦　幸治Koji Hata

With a passion for cooking, Mr. Hata decided to pursue a career in the culinary field and opened his restaurant after waiting with full preparation.

He was born in 1966 in Fukuoka. Having loved cooking since school, he started working for a telecommunications company, but his passion for cooking was so strong that he jumped into a Japanese restaurant in Fukuoka Prefecture, where he trained for seven years. He then trained for four years at a Japanese restaurant in Tokyo, where he served as sous chef. After working as a sous chef at a teppanyaki restaurant in Tokyo and as a manager at a teppanyaki restaurant in Osaka, he opened his own teppanyaki restaurant, Oh! My Steak in Osaka.  In 2024, he opened the second restaurant, Shinsaibashi Steak.

秦　幸治Koji Hata

Steak AOHIGE

ステーキ青ひげ

  • Hondori/Tatemachi, Hiroshima
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

谷　太輔Daisuke Tani

Learned the know-how of restaurant management while working in a company and started an independent business.

Mr. Tani was born in 1983 in Kumano, Hiroshima. While studying at a medical university, he felt that "eating and drinking have the power to energize people" and began to consider running a restaurant in the future. However, as he worked for a medical equipment manufacturer after qualifying as a radiology technician, he realized that "cooking alone is not enough to make people happy" and that "it is important to continue doing ordinary things such as greeting, cleaning, and personal grooming as a matter of course." He decided to start his own business with the philosophy of maintaining an "Aohige (freshly shaven clean look)."

谷　太輔Daisuke Tani

Bungo Beef Steak Restaurant Somuri Nakasu Branch

豊後牛ステーキの店　そむり　中洲店

  • Nakasu, Fukuoka
  • Steak,Yakiniku/Steak / General / Hamburger Steak / Steak

川浪　陸Riku Kawanami

From anniversaries to everyday occasions, creating a restaurant that is loved by customers.

Mr. Kawanami was born in 1995 in Oita. He has been working as a chef since he was 18 years old. After graduating high school, he was in charge of French cuisine at a restaurant inside a hotel. He then gained experience as a pastry chef, after which he encountered Somuri around 2017. Now he works as the restaurant head at Bungo Beef Steak Restaurant Somuri Nakasu Branch. He values creating a restaurant that provides a warm experience for his guests, a place that is beloved not just for anniversaries but also for everyday use. 

川浪　陸Riku Kawanami

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)

渡部　一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部　一彦Kazuhiko Watanabe

Yakiniku Tattontei

焼肉　たっとん亭

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

川口　一輝Ikki Kawaguchi

Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.

He was born in 1994 in Osaka. Since his father opened Yakiniku Tattontei in the early Heisei era, he has watched as his father pleased many people behind him. Later, he became involved in the restaurant business himself and became the second-generation owner of Yakiniku Tattontei in 2021. He continues to serve the same delicious food while respecting the restaurant's beloved traditions, such as purchasing meat and sauce.

川口　一輝Ikki Kawaguchi

Syokudoen Namba Walk Branch

食道園 なんばウォーク店

  • Namba, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.

He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.

黒木　幸喜Kouki Kuroki

Yakiniku Ishigakijima Misakigyu Akasaka Branch

焼肉石垣島美崎牛　赤坂店

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

阿次富　洋貴Hirotaka Ajitomi

Presenting the charm of "Misaki Beef" in Akasaka.

Mr. Ajitomi was born in 1975 in Okinawa. Since the opening of Misaki Beef Honten Co., Ltd. and the launch of the brand, he has worked to develop the Misaki Beef brand. Having experience as a chef and in in-store meat sales and wholesale, he has conveyed the appeal of "Misaki Beef" from various angles. Currently, he is working as a chef at Yakiniku Isigakijima Misakigyu Akasaka branch, spreading the charm of "Misaki Beef" from a corner of Akasaka.

阿次富　洋貴Hirotaka Ajitomi

Hokkaido Yakiniku Kaneushi

北海道焼肉 かねうし

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

林　潤Jun Hayashi 

A chef who works diligently with ingredients to create a superb dish.

Mr. Hayashi was born in 1972 in Hokkaido. He started his career at a Japanese restaurant in Hokkaido. Then he worked in various genres, including a Kyoto-style Yakiniku restaurant. From January 2023, he became a member of Hokkaido Yakiniku Kaneushi.

林　潤Jun Hayashi 

Wagyu Yakiniku KIM Shirogane Main Branch

和牛焼肉KIM白金本店

  • Shirokane/Shirokanedai, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
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