241 - 260 of 1813 chefs
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Ushiyoshibiyori
牛吉日和
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Wagashi (traditional Japanese sweets)
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飯塚 啓Satoshi Iizuka
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Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.
He was born in 1990 in Fukuoka. A part-time job at a restaurant that he started at age 20 is an opportunity to become a chef. He polished his skills for a long time at a famous restaurant in Tokyo, Sahsya Kanetanaka. He has been working at Ushiyoshibiyori, which opened in June 2024. His sincere attitude toward cooking is consistent, and the word "delicious" from his guests is a moment of bliss for him. He also has a deep affection for this industry, where people naturally connect with each other.
飯塚 啓Satoshi Iizuka
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Wagyu Yakiniku Horumon Aigo
和牛焼肉ホルモン アイゴ
- Miyako Island/Ishigaki Island, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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小底 博輝Hiroki Kosoko
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Mr. Kosoko offers truly delicious Wagyu beef with his meat butchering career of over 20 years.
Mr. Kosoko was born in 1988 in Okinawa. He was born and raised on Ishigaki Island. He worked for about 20 years at a butcher store Misaki Gyu Honten that specializes in brand-name beef nurtured by the island's rich nature. As a managing director, he traveled throughout Japan and Taiwan. He became independent in 2020 and launched the Ishigaki Island Red Meat Shop. While engaged in meat sales, wholesale sales, and beef consulting, he became the manager of Wagyu Yakiniku Horumon Aigo, which he initially entered as a supplier. He is also in the kitchen and welcomes guests from around the island and beyond.
小底 博輝Hiroki Kosoko
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Unagi Sansho Gogyou
鰻山椒五行
- Nijo Castle, Kyoto
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Sake
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前原 喬Takashi Maehara
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Mr. Maehara's goal is to offer eel and Hitsumabushi that will satisfy even the most discerning eel lover.
He was born in 1981 in Nara. After working as a Western-style cook and a baker, he joined Kyoto Marumochiya company. As a Japanese confectionery chef, he has experience making Japanese sweets, selling them in stores, and operating stalls in department stores nationwide. He has supported Kyoto Marumochiya from various angles by utilizing the knowledge and skills he has cultivated. Currently, he is working as a chef for Unagi Sansho Gogyou. The owner of Kyoto Marumochiya is also an eel lover, so he serves eel with attention to every element, aiming for "excellent dishes that even eel enthusiasts will be satisfied with."
前原 喬Takashi Maehara
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Hitsumabushi Nagoya Bincho Dai Nagoya Building Branch
ひつまぶし名古屋備長 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Japanese,Japanese / General / Unagi (eel)
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青木 陽一Yoichi Aoki
The Chef's Recommendations -
Aim to become the specialist in eel cuisine by impressing with appeal of eel
He was born on January 1, 1981 in Aichi Prefecture. Worked part-time in the main restaurant at age 16. He began to take an interest in the profound taste of Japanese eel as he was working and thus decided to specialize in it. With his love for cooking since young, he was recommended by his father to enroll in a cooking school.After graduation, he became an employee of Bincho. After gaining experience working in the main restaurant for 3 years, the Lachic blanch for 10 years, and the Esca blanch for 2 years, he was transferred to the current Dai Nagoya Building Restaurant. As a specialist in eel cuisine, he continues to polish his skills on a daily basis.
青木 陽一Yoichi Aoki
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Charcoal-grilled Eel Doikatsuman Kinkakuji Branch
炭焼鰻 土井活鰻 金閣寺店
- Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
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金谷 竜大Tatsuhiro Kanatani
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[Doikatsuman] Chef's skill and spirit learned at the main branch.
Mr. Kanatani was born in 1991 in Kyoto. He was attracted by the spirit of Mr. Doi Katsunagi Eel, the owner-chef of Doikatsuman, so he entered the head restaurant as one of the chefs. Through his daily training, he inherited the technique of charcoal-grilled eel, which makes the thick eel fluffy, and the passion of the chefs who have been delighting people with delicious eel. Then, the Kinkakuji Branch, the third branch of the restaurant, was opened. He is currently the owner and chef of the Kinkakuji Branch.
金谷 竜大Tatsuhiro Kanatani
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WAGYU YAKINIKU HYAKUMEIZAN Meieki Nishi Branch
和牛焼肉 百名山 名駅西店
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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井上 卓志Takuji Inoue
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Experienced as manager of a high-end teppanyaki restaurant overseas. Returning to the restaurant industry with a passion for customer service.
Mr. Inoue was born in 1971 in Hyogo. During his junior high school years, he met an English teacher who had spent a lot of time abroad, which triggered his yearning to live abroad. At 20, he started working at a high-end teppanyaki restaurant in Germany and became the manager at 23. After returning to Japan, he took on a sales position in the wine industry but couldn't forget the appeal of working in the restaurant industry. In 2007, he joined Amiyaki Tei Co., Ltd. and gained experience as a manager in various locations. In January 2024, he was appointed as the manager of the Meieki Nishi branch of WAGYU YAKINIKU HYAKUMEIZAN and continues to work there.
井上 卓志Takuji Inoue
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JB the DINING BAR
JB the DINING BAR
- Tachikawa, Tokyo
- Teppanyaki,Yakiniku/Steak / Italian / Steak / Western Teppanyaki (iron griddle grilling)
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内野Uchino
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A career change motivated by a passion for food. The skilled chef whose techniques have been refined through experiences both in Japan and overseas.
Ms. Uchino was born in Tokyo. Originally working in the fashion industry, she decided to make a career change because of his high interest in food, so she knocked on the door of a French restaurant. She then went to Italy for further training to deepen her insight as a chef. After returning to Japan, she worked at an Italian restaurant in Tokyo, acquiring skills in everything from main courses to desserts. Currently, she works as a chef at JB the DINING BAR.
内野Uchino
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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)
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川口 一輝Ikki Kawaguchi
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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
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Yakiniku Saigyu Shibuya branch
焼肉 最牛 渋谷店
- Shibuya Center-Gai/Koen-Dori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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夏森 威Takeshi Natsumori
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Mr. Natsumori provides carefully selected meat, with the first priority being to please his guests.
He was born in 1978 in China. He was originally interested in cooking and naturally started his career as a chef. After accumulating about 5 years of experience at the famous yakiniku restaurant Jojoen and around 10 years of experience at Japanese restaurants, he is currently showing his skills as the head chef and manager at Yakiniku Saigyu Shibuya branch. With the belief that "the greatest joy for a chef is to see their customers delighted," he continues to hone his skills and provide delicious meat to his customers.
夏森 威Takeshi Natsumori
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Sushi Sukiyaki Akamechan
寿し・すき焼き あかめちゃん
- Kanazawa Station, Ishikawa
- Sushi,Japanese / Sushi / Sukiyaki (hot pot stew) / Sake
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清水 義男Yoshio Shimizu
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A father and daughter take on a new challenge.
For more than 50 years, Mr. Shimizu has been making sushi at Akame Sushi, which has been loved by locals and tourists in front of Kanazawa Station. Responding to the voices of guests who want to drink in a relaxed atmosphere, enjoy meat dishes as well as fish, and relax with loved ones, he opened Sushi Sukiyaki Akamechan on March 1, 2023. He is trying out his new dream by teaming up with his daughter, who is challenging herself in the restaurant business from a different industry, hoping to cheer up people of her generation.
清水 義男Yoshio Shimizu
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Sichuan Dentou Hinabe Shokukan Main Branch
四川伝統火鍋 蜀漢 本店
- Sakae, Aichi
- Szechuan,Chinese / General / Szechuan / Chinese Yakuzen (medicinal cooking)
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陳 明賢Mingxian Chen
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Hoping guests will enjoy the food and space and discover the traditions and culture of Sichuan.
Mr. Chen was born in Sichuan Province in China. Raised in the rich food culture of Sichuan, he came to Japan after gaining experience as a chef. At Sichuan Dentou Hinabe Shokukan, he charms many guests with cuisine that adds his unique and ingenious ideas to a base of expertise and skills cultivated in his hometown. Using select ingredients and authentic spices, he continues to pursue the depths of hotpot cuisine with an exquisite balance of spiciness and delicious flavors.
陳 明賢Mingxian Chen
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Kyushu Meat Club
Kyushu Meat Club
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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寺山 耕平Kohei Terayama
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Mr. Terayama brings smiles to many people's faces with the "deliciousness" he is fascinated by.
He was born in 1983 in Nagasaki. A part-time job as a student led him to enter the culinary world, where he was employed at a yakiniku restaurant. While learning about quality meat, he became more deeply interested in cooking and enrolled in a culinary school. After graduation, he trained at a Japanese restaurant, honing his techniques before joining a renowned yakiniku restaurant in Fukuoka, where he thrived for 7 years as head chef. Despite receiving offers from various establishments, he moved to Tokyo and became involved in the opening of Kyushu Meat Club, where he now serves as head chef.
寺山 耕平Kohei Terayama
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Yakiniku Wajima
焼肉わじま
- Asahikawa, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Whisky
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久保 由規Yuuki Kubo
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Mr. Kubo wants to share the attractive "Furano Wagyu" with many people.
He was born in 1997 in Hokkaido. Steps into the world of food and beverages following a part-time job in high school. After working as a waiter in a hotel, he gained experience serving customers in yakiniku and Italian restaurants. Currently, he is working as a hall chief at Yakiniku Wajima. Aiming to share the appeal of Furano Wagyu beef with more guests, he is creating a restaurant where guests can enjoy their meals satisfyingly and comfortably.
久保 由規Yuuki Kubo
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Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef
ぶりあん ヒレ肉専門店 黒毛和牛炭火焼き
- Kokusai dori, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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具志堅 勇太Yuta Gushiken
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Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.
Mr. Gushiken was born in 1983 in Okinawa. He had experience as a head chef at a famous yakiniku restaurant in Naha. Currently, he is active as the head chef of Briand. With his knowledge of meat and expert grilling techniques acquired as a popular yakiniku restaurant chef, he now brings out the best in A5-grade Japanese Black Beef fillet and Chateaubriand.
具志堅 勇太Yuta Gushiken
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Koshitsu Yakiniku Mikakuen Minami Sanjo Branch
個室焼肉 味覚園 南3条店
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)
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佐藤 健太郎Kentaro Sato
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Mr. Sato was deeply moved by the cuisine and presentation for wedding ceremonies, which inspired him to pursue a career in the culinary world.
He was born in 1969 in Hokkaido. Impressed by the cuisine and presentation at weddings, he entered the culinary world with a desire to work as a chef at a hotel. After graduating from school, he started working at a hotel and dedicated himself to training as a Western cuisine chef. Later, he further honed his skills at a yakiniku (Japanese BBQ) restaurant and an izakaya (Japanese pub). In 2021, he joined Mikakuen Minami Sanjo Branch. As head chef, he now creates healing moments for guests, sometimes from the kitchen and sometimes behind the counter.
佐藤 健太郎Kentaro Sato
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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
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田村 史也Fumiya Tamura
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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
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Sushiya no Negami
すし屋の根がみ
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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根上 和義Kazuyoshi Negami
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Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.
Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.
根上 和義Kazuyoshi Negami
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Kinfuku Sakaba
金福酒場
- Shinjuku East Exit/Kabukicho, Tokyo
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Oden
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MYO MINTHANTMyo Minthant
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Dedicated to cooking. The authentic taste is born from years of experience.
Mr. Myo Minthant was born in 1987 in Myanmar. He became familiar with cooking at an early age and defected to Japan in 2008 after graduating from university in Myanmar. Having worked in this foreign country, he started his culinary career, gaining 16 years of experience at a yakiniku restaurant and 8 years at a Chinese restaurant. After years of study, he became the manager and head chef of Kinfuku Sakaba in November 2024. He offers authentic flavors and warm hospitality, putting the skill and passion he has cultivated into each dish.
MYO MINTHANTMyo Minthant
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Yakiniku Nanatsuboshi Shinsaibashisuji Branch
焼肉七つ星 心斎橋筋店
- Minamisemba, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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岩谷 一輝Kazuki Iwatani
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Mr. Iwatani continues to attract people both in taste and price.
Mr. Iwatani is the head chef at Yakiniku Nanatsuboshi Shinsaibashisuji Branch. Nanatsuboshi offers seven kinds of beef, carefully selected for their taste and price; each is a rare part of Japanese black beef. He and the restaurant continue to attract visitors with its delicious food and reasonable prices, which can only be offered by a Yakiniku restaurant directly operated by a butcher store with four branches in the Sanda area of Kobe.
岩谷 一輝Kazuki Iwatani
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Kagurazaka Oishinbo Main Branch
神楽坂おいしんぼ本店
- Kagurazaka, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)
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中田 大輔Daisuke Nakada
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Continuously choosing truly delicious ingredients based on training in places with their own character.
Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.
中田 大輔Daisuke Nakada
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