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121 - 140 of 299 chefs

Yakiniku Gyugujo

焼肉 牛宮城

  • Shibuya Center-Gai/Koen-Dori, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Makgeolli

Jukusei Hidagyu Yakiniku GYU-SUKE

熟成飛騨牛焼肉GYU-SUKE

  • Hida/Takayama, Gifu
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

上道 和正Kazumasa Uemichi

Mr. Uemichi is a cook who thoroughly explores cuisine and calls himself a "culinary geek."

He was born in 1974 in Fukuoka. From a young age, he has always loved both eating and cooking. Aspired to be a chef to make many people smile with his cooking. After graduating from school, he became a chef and began his training. Honed his skills in a variety of restaurants of different genres. He is currently working at GYU-SUKE. He calls himself a "culinary geek" and says, "I always think that I want to provide more delicious food with a thorough exploration of cuisine."

上道 和正Kazumasa Uemichi

Teppan Dining Shiroya Ginza-tei

鉄板焼 しろや 銀座亭

  • Ginza, Tokyo
  • Teppanyaki,Yakiniku/Steak

西田 孝Takashi Nishida

A chef who never forgets to be friendly and smiley.

Since 1997, Mr. Nishida has dedicated 15 years to honing his skills at the Park Hyatt Tokyo's New York Grill. He also took on the role of head chef at Patina, a one-star Michelin restaurant in Los Angeles, when it opened its Tokyo branch in 2012. Then, he served as executive chef at two restaurants before assuming the executive chef position at Teppan Dining Shiroya Ginza-tei. He offers teppan "Teppan Kaiseki (traditional multi-course meal)," a fusion of Western modernity and Japanese tradition, as a theme.

西田 孝Takashi Nishida

AOHIGE Main Branch

青ひげ本店

  • Hatchobori/Noboricho/Hakushima, Hiroshima
  • Teppanyaki,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

岸井 拓也Takuya Kishii

Working without cutting corners, Mr. Kishii ensures that every guest leaves the restaurant with a smile on their face.

He was born in 1991 in Hiroshima. Experienced working in a restaurant as a part-time job when he was a student. After graduating from college, he entered the business world as a salesperson but found it difficult to forget the fascination he had experienced in the restaurant business. So, he joined Steak AOHIGE to pursue his career in the restaurant business again. Since the opening of AOHIGE Main Branch, he has been deeply involved in managing the restaurant in the manager position. He strives for the moment guests leave the restaurant with a smile through his uncompromising work in food and service.

岸井 拓也Takuya Kishii

Yakiniku Okuu Shinbashi branch

焼肉おくう新橋店

  • Shimbashi/Shiodome, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu

笠原 大輝Daiki Kasahara

The Chef's Recommendations

His love of cooking naturally led him on the path to becoming a chef.

Chef Kasahara was born on November 19th, 1980 in Kanagawa Prefecture. He always loved cooking, so after graduation, he enrolled at Tokyo Seishin Culinary Academy to begin his journey toward becoming a chef. While training at the academy, he worked for a year and a half at an Italian restaurant, and for two years at a yakiniku (Japanese BBQ) restaurant in Ginza to accumulate experience. After graduating, he became a chef at a yakiniku restaurant. He never fails to make the perfect cut to make the meat easy for guests to eat.

笠原 大輝Daiki Kasahara

Miyazaki Beef Yakiniku Matsushin

宮崎牛焼肉 松心

  • Higashi-Dori/Doyama, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

松尾 利章Toshiaki Matsuo

With skill and taste cultivated in the world of Japanese food, Mr. Matsuo brings out the appeal of Miyazaki beef.

Mr. Matsuo is a native of Toyonaka in Osaka. After graduating from a cooking school, he trained in Japanese cooking at traditional Japanese restaurants, ryokan inns and high-class Japanese restaurants. He polished his skills in Japanese food for 20 years and, at the same time, cultivated his eye for inspecting ingredients. After working in the dining industry, he opened his own Japanese restaurant in Nakatsu. In the 8th year of his career, he encountered Miyazaki beef and fell in love with its high-quality meat and flavors. Because of this, he determined to open his own Miyazaki beef restaurant Matsushin in 2020. From his experiences when he was young, he was passionate about providing really delicious and inexpensive food that he wanted customers to eat. So with his restaurant, he provides Miyazaki beef he carefully selected at reasonable prices. 

松尾 利章Toshiaki Matsuo

Aged Wagyu Yakiniku Aging Beef Waterrace Kanda Akihabara Branch

熟成和牛焼肉エイジング・ビーフワテラス神田秋葉原店

  • Ochanomizu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat)

Hitsujimon

ひつじもん

  • Naha, Okinawa
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Horumon (offal meat) / Genghis Khan (grilled mutton)

長島 洋輔Yosuke Nagashima

Took on the challenge of going from hairdresser to the food and beverage industry when a popular restaurant in Shibuya, Tokyo, opened a branch in Okinawa.

Mr. Nagashima was born in 1983 in Niigatqa. He worked as a hairdresser for many years and moved his base to Okinawa. Guided by a connection while working in the beauty business, he decided to jump into the food and beverage industry. With the opening of the Okinawa branch of Hitsujimon, which has long been popular in the fierce competition zone of Shibuya, Tokyo, he was appointed manager in September 2022. Learning new knowledge and techniques in food handling and cooking at a high speed, he brings smiles to guests every day with his customer service skills honed in the beauty industry.

長島 洋輔Yosuke Nagashima

Hikinikuya Jintoku

挽肉屋 神徳

  • Ginza, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Hamburger Steak / Yakiniku (grilled meat)

森本 健太Kenta Morimoto

Ground meat that allows you to enjoy the charm of each ingredient is the result of Mr. Morimoto's solid experience as a chef.

He was born in 1987 in Nara. After working as a chef at a hotel for 2 years, he worked at an Italian restaurant for 2 years, a Spanish bar for 4 years, a French bar for 6 years, and a Japanese restaurant for 2 years. Currently, he is working as a chef at Hikinikuya Jintoku. He has studied various genres, mainly French cuisine. Mr. Morimoto's knowledge and expertise, derived from his solid experience, are packed into the ground meat, which allows the customers to enjoy the charm of each ingredient, such as its flavor and texture.

森本 健太Kenta Morimoto

Steak & Restaurant PAPOiYA

ステーキ&レストラン パポイヤ

  • Miyako Island/Ishigaki Island, Okinawa
  • Steak,Yakiniku/Steak / Steak

小澤 一樹Kazuki Ozawa

He entered the cooking field to succeed to his father's restaurant. Now he is learning hard under his father, every day.

He was born in 1979 in Okinawa prefecture. He entered the cooking field to succeed [Steak & Restaurant PAPOiYA] established 33 years ago by his father who is the owner-chef. After graduating from a university, for a while he worked in the welfare field in Saitama, then in 2013, he started working at [Steak & Restaurant PAPOiYA]. Currently, he is devoting himself to learning from his father to become the second generation. 

小澤 一樹Kazuki Ozawa

Amusez-vous

Amusez-vous(アミュゼヴ)

  • Nishitenma, Osaka
  • Steak,Yakiniku/Steak / Wine

赤澤 友和Tomokazu Akazawa

A chef who creates a synergistic effect of seasonal, richly flavorful food and wine.

Mr. Akazawa is a native of Hiroshima. Since childhood, he has liked to cook, which led him to pursue a career in the food industry. He has trained hard and polished his skills in hotels for 9 years and French restaurants. His love of making things led him to create beautiful house-made chocolates, in addition to the overall cuisine at Amusez-vous. With the desire for customers to "enjoy their meals," he purchases carefully selected ingredients without deceit and transforms them into colorful dishes.

赤澤 友和Tomokazu Akazawa

Kobe Rokkodo Gyunta

神戸六甲道・ぎゅんた

  • Nagoya Station, Aichi
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Yakisoba (fried noodle) / Horumon (offal meat)

菅家 弘成Hiroshige Kange

The Chef's Recommendations

The chef expresses on the hot plate his feelings to love cooking and eating.

The chef trained in hotels and restaurants. Bearing in mind that the basic of cooking is to love eating, the chef keep cooking yummy food for everyone.

菅家 弘成Hiroshige Kange

Yakiniku Nabedonya Shikata

焼肉鍋問屋 志方

  • Nakameguro, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew)

前西 貴哉Takaya Maenishi

The Chef's Recommendations

Providing pleasure with outstanding meat delicacies chosen by meat professionals.

Mr. Maenishi was born in 1976 in Hyogo. He is the president of Teishin Shikata Meat Co., Ltd., a wholesaler that handles everything from production to distribution with the philosophy of "bringing high-quality beef to the table in its best condition." The company pursues ideal beef production by working together with contract farms, including cattle fattening environments, to provide high-quality beef to consumers in fresh condition. Yakiniku Nabedonya Shikata has opened in Tokyo in 2005. It continues to attract many people with the taste of its carefully selected meat, allowing them to enjoy quality meat anytime.

前西 貴哉Takaya Maenishi

Beef-Professional Akihabara Branch

完全個室 牛の達人 秋葉原店

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

堀江 直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江 直人Naoto Horie

Asahikawa Jingisukan Daikokuya Kichijoji Branch

旭川成吉思汗 大黒屋 吉祥寺店

  • Kichijoji, Tokyo
  • Steak,Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Beer

柴田 宏和Hirokazu Shibata

Following his parents' footsteps, Mr. Shibata entered the rewarding world of the food and beverage industry.

He was born in 2001 in Hokkaido. Developed an interest in the culinary world after seeing his parents working in a restaurant. Since then, he nurtured a deep admiration for the world of cooking and decided to follow the same path. Graduated from Hakodate Culinary School and began as part-time staff when the Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch opened. He became interested in the charm of Jingisukan, customer service, and how to approach meat, leading him to join the company as a full-time employee.

柴田 宏和Hirokazu Shibata

Kaisen Nikusen Steak Maruyama Tanukikoji Branch

海鮮・肉鮮 ステーキ円山 狸小路店

  • Susukino, Hokkaido
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

丹甫 勇樹Yuuki Tampo

Found a new step as a chef at the destination of dining out.

Mr. Tampo was born in 1976 in Hokkaido. While working at a company, he liked to walk around eating and tasting delicious food at various restaurants. Among them, he especially became a fan of teppanyaki, where he can enjoy the performance right before him. Fascinated by the service and the fusion of cooking, he decided to change his job. In 2003, he joined Steak Maruyama, and now he is actively working as the manager at Tanukikoji Branch.

丹甫 勇樹Yuuki Tampo

Sennaritei Shinkabou

せんなり亭 心華房

  • Hikone/Taga/Aisho, Shiga
  • Teppanyaki,Yakiniku/Steak

川上 康裕Yasuhiro Kawakami

Valuing every encounter with customers and ingredients, Mr. Kawakami delivers the best taste of the moment.

Mr. Kawakami was born in 1988 in Shiga. After graduating from a cooking school, he trained at an Italian restaurant in Gion, Kyoto, and started his career as a chef. After that, he gained experience in French cuisine at a wedding hall in Shiga Prefecture and then moved to Sennaritei Fudo, a restaurant specializing in Omi beef in Shiga Prefecture. He creates new-style course meals using Omi beef, Shiga's specialty, and always works with the ingredients with full attention.

川上 康裕Yasuhiro Kawakami

Sumibiyaki Horumon Manten Shinjuku Nishiguchi Branch

炭火焼ホルモン まんてん 新宿西口店

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

渡辺 葉月Hazuki Watanabe

Wants guests to enjoy eating delicious and fresh horumon.

Ms. Watanabe was born on August 20, 1991, in Tochigi. She has worked at the restaurant since her part-time job as a student. She serves and cooks horumon (offal meat) dishes every day with the skills and knowledge she has cultivated over the years so that everyone can enjoy horumon as much as possible.

渡辺 葉月Hazuki Watanabe

Bifteck Kawamura Premium Kitashinchi restaurant

ビフテキのカワムラPremium北新地店

  • Kita-Shinchi, Osaka
  • Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling)

荒井 拓也 Takuya Arai

With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.

He was born in 1973 in Hyogo Prefecture. As he likes cooking ever since he was a child, he decided to be a chef. In 1992, he started his career at [Bifteck Kawamura Kobe main restaurant] as a part-time worker during high school. Currently, He keeps working on the culinary frontlines as head chef at [Bifteck Kawamura Premium Kitashinchi restaurant].

荒井 拓也 Takuya Arai

Sangubashi IBUSANA

参宮橋いぶさな

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

岡崎 安統Yasunori Okazaki

Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.

Mr. Okazaki was born in 1979 in Tokyo. A regular customer who used to go to his parents' sushi restaurant was the owner of a yakiniku restaurant. The owner offered him a job at his restaurant. Because he was always a fan of meat, he readily agreed. After graduating from high school, he joined the restaurant, marking the full-blown start of his career. Since then, he has mastered yakiniku cuisine and has been dedicated as a meat professional for more than 20 years. In 2021, he joined IBUSANA and now works hard as a meat chef. 

岡崎 安統Yasunori Okazaki

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