261 - 280 of 1843 chefs
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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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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
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小松 甲斐Kai Komatsu
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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
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KAKA
華々-KAKA-
- Hamamatsu Station, Shizuoka
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Local Sake
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渡瀬 正之Masayuki Watase
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Mr. Watase fascinates his guests with a wide variety of Japanese and Western dishes produced by his extensive experience in Japanese cuisine and sushi.
He was born in 1974 in Shizuoka. The owner of KAKA. Through the experience of enjoying seasonal vegetables and sake, he felt the great pleasure of dining out and entered the culinary field. After training at a Japanese restaurant in Hamamatsu City, he gained experience at a Sushi restaurant. After further honing his skills at a Sushi kappo restaurant, he worked as the head chef at Enshu Hamanoya, a Japanese restaurant in Hamamatsu Station. In 2009, he opened his current restaurant and became independent. In 2019, he relocated to Zaza City Hamamatsu to welcome a wider range of guests. In addition to local customers, he also entertains domestic and international travelers with seasonal delicacies.
渡瀬 正之Masayuki Watase
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neo earth cafe - Roots - Ishigakijima
neo earth cafe - Roots - 石垣島
- Miyako Island/Ishigaki Island, Okinawa
- Cafe,Cafe/Sweets / Western Sosaku (creative cuisine) / Others / Coffee
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田中 絢子Junko Tanaka
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An owner who continues to propose earth-friendly and people-friendly lifestyles.
An owner who continues to propose earth-friendly and people-friendly lifestyles. She started her career as an apparel brand owner. Moving to Ishigakijima Island made her rethink her "way of life = how to have a life" through what food should be like. After starting to handle household goods and food products, she was inspired by encounters with island farmers and opened a store specializing in smoothies in 2014. In 2024, it was renovated as a vegan cafe. Her menu is designed with the theme of "allergy-free, gluten-free, everyone can eat it whether they are vegan or not."
田中 絢子Junko Tanaka
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Asakusa GYUUNA Yadoki
浅草 GYUUNA やどき
- Asakusa, Tokyo
- Japanese,Japanese / Unagi (eel) / Sukiyaki (hot pot stew) / Gyutan (beef tongue)
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松本 彪雅Hyoga Matsumoto
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Mr. Matsumoto's goal is to make the restaurant a place where guests can experience the essence of Japanese spirit along with Asakusa's culture.
He has been demonstrating his skills as the head chef at Asakusa GYUUNA Yadoki, which opened on July 14, 2024. The restaurant's concept is "a restful space like an inn and authentic Japanese cuisine." He pursues heartwarming cuisine using traditional techniques and Japan's rich bounty to create a Japanese restaurant unique to Asakusa.
松本 彪雅Hyoga Matsumoto
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Kuroge Wagyu Dining YO-U
黒毛和牛ダイニング 様 （YO−U）
- Osakananko (Osaka South Port), Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)
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黒崎 次郎Jiro Kurosaki
The Chef's Recommendations -
From learning the ropes of the trade to realizing his dream of running his own restaurant...
Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.
黒崎 次郎Jiro Kurosaki
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Seiryu Unagi Tsukishima Todai Akamon-mae Branch
清流うなぎ月島 東大赤門前店
- Hongo, Tokyo
- Unagi (eel),Japanese
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宝田 祐一Yuichi Takarada
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Bringing eel dishes closer to customers regardless of their generation or gender.
Mr. Takarada was born in 1984 in Nagano Prefecture. Since 23, he has learned everything from store management to cooking at major chains and Japanese yam restaurants. After that, he gained experience developing dishes and business development for the popular public using mainly Japanese cuisine and chicken. He currently works at Seiryu Unagi Tsukishima. As a popular eel restaurant where people of all ages, both men and women, can enjoy eel dishes casually, he is pursuing the development of menus and the creation of restaurant space daily.
宝田 祐一Yuichi Takarada
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Ayakaritai
あやかり鯛
- Yushima, Tokyo
- Local Japanese,Japanese / General / Local Japanese Cuisine / Sake
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大山 和樹Kazuki Oyama
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Mr. Oyama wants to provide guests with the best pairing of dishes and sake.
He was born in Kanagawa. Influenced by his mother, who was good at cooking, he aimed to be a chef from a young age. After gaining experience in various genres, including Japanese food, he became a head chef at the same time as joining Ayakaritai in 2019. He is also in charge of the Washuya, which operates within the restaurant. As a result, the restaurant has a solid reputation for sake and food pairings, which is highly regarded by many of its regular customers who are sake lovers.
大山 和樹Kazuki Oyama
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Yakiniku Hazangyu
焼肉 八山牛
- Dogenzaka/Shinsen, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)
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夏森 威Takeshi Natsumori
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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
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Wagyu Kurosawa Sakaimachi-dori Branch
和牛黒澤 堺町通り店
- Otaru/Yoichi/Shakotan, Hokkaido
- Unagi (eel),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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兪 昌日Masahi Yu
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Running the ideal restaurant with a passion for flavor.
Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.
兪 昌日Masahi Yu
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Sushi Hasegawa Shinsaibashi Main Branch
寿司 はせ川 心斎橋 本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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加藤 妙Takumi Kato
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Procuring rare and valuable ingredients from all over Japan daily.
Mr. Kato was born in 1975 in Shiga. He had a passion for food and decided to pursue a career in cooking. After training for 3 years at a sushi restaurant in Kyoto, he honed his skills at various sushi and traditional Japanese restaurants in Shiga, including seafood restaurants, ryokans, and hotels. Currently, He is the manager at Sushi Hasegawa in Shinsaibashi. He prioritizes using natural ingredients that are good for the body and always strives to make dishes that are not only flavorful but also easy for customers to enjoy, considering their size and taste preferences.
加藤 妙Takumi Kato
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Yakiniku Kanda Seinikuten
焼肉 神田精肉店
- Kanda, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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大澤 一也Kazuya Ozawa
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Mr. Ozawa is an energetic manager who works hard every day to "share the joy of Yakiniku."
He was born in 1979 in Ehime. From a young age, he was familiar with cooking through helping his mother. This experience led him to dream of becoming a cook in the future. After graduating from school, he entered the culinary world and began his training. Worked widely in such places as an Italian restaurant, a dining bar, an izakaya (Japanese-style pub), and a ramen restaurant. Currently, he is the manager at Yakiniku Kanda Seikutsuten, which opened in August 2023. He carefully cuts and prepares meat every day, making the most of the deliciousness of each part of the meat.
大澤 一也Kazuya Ozawa
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Kimukatsu Ebisu Branch
キムカツ恵比寿店
- Ebisu, Tokyo
- Tonkatsu (fried pork cutlet),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tonkatsu (fried pork cutlet)
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泉 慎介Shinsuke Izumi
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Mr. Izumi wants to continue creating dishes that make everyone smile.
He was born in 1980 in Fukuoka. He loves cooking and decided to enter the culinary world. After working as a chef in Fukuoka, he had an opportunity to come to Tokyo. He honed his skills while working in various restaurants, gaining experience as a head chef and more. At Kimukatsu, he continues to showcase his remarkable talent.
泉 慎介Shinsuke Izumi
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Kamakura Fujiya
かまくら藤家
- Kamakura/Zushi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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小池 一晃Kazuaki Koike
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The motto is to serve customers high-quality meats at an affordable price
Mr. Koike was born in 1985. He started his career as a chef right after University graduation and has gained experience and skills since then. He approaches his work daily, aiming to create dishes that customers will find "delicious."
小池 一晃Kazuaki Koike
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ENOTECA PIZZERIA KAGURAZAKA STAGIONE
エノテカピッツェリア 神楽坂スタジオーネ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Pasta / Pizza
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黒澤明弘Akihiro Kurosawa
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Enjoy traditional and innovative Italian cuisine.
Mr. Kurosawa was born in 1967 in Yokohama, Kanagawa. At 19, he decided to become an Italian chef after being fascinated by the olive oil he encountered at a bistro where he worked part-time. He trained for a total of two years in Italy, mainly in the Veneto region, and worked as a head chef at several famous restaurants in Tokyo. Please enjoy the traditional and innovative Italian cuisine, staying true to the fundamentals.
黒澤明弘Akihiro Kurosawa
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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)
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横田 工Takumi Yokota
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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
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Karen Osaka Shinsaibashi Branch
華蓮 大阪心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Japanese Beef Steak
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池田 康行Yasuyuki Ikeda
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Mr. Ikeda's artisanal techniques bring out the best of the bounty of Kagoshima's mountains and seas.
He was born in 1972 in Kagoshima. Growing up in a nature-rich environment, he became interested in the work of a chef who can appeal to the charm of the ingredients that Kagoshima is proud of. After graduating high school, he joined Kinrei Corporation (now KR Food Service). After working at Hananobori and Kagonoya, he moved to Karen Osaka Shinsaibashi Branch in June 2024. In his pursuit of cuisine that brings out the best of the ingredients, he works hard every day.
池田 康行Yasuyuki Ikeda
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Shutei Hokura
酒亭穂椋
- Shimbashi/Shiodome, Tokyo
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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村田 京介Kyosuke Murata
The Chef's Recommendations -
Mr. Murata offers dishes that preserve tradition while incorporating seasonal ingredients to cater to contemporary tastes.
He was born in 1982 in Tokyo. During his student years, he worked part-time at Tempura Yamanoue, where he discovered the allure of Japanese cuisine and sake. This experience inspired him to enroll in a culinary school, motivated by his determination. After graduating, he honed his skills and knowledge at a kaiseki restaurant in Tokyo. He then worked for many years at Kanda Shinpachi, building a career as a chef. In 2015, he opened Shutei Hokura in Shimbashi.
村田 京介Kyosuke Murata
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Sumibi Yakitori BOND
炭火焼き鳥BOND（ボンド）
- Okinawa Prefectural Office, Okinawa
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Italian
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甲斐 悠介Yusuke Kai
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Proposing new Western-style yakitori through skills honed in the resort scene.
Mr. Kai was born in 1989 in Oita. After helping a Yakitori restaurant run by his relatives, he decided to pursue a career in food and drink. Moved to Okinawa and entered an Italian restaurant. Then, he honed his skills in the kitchen of a private resort hotel in Onna Village. In the spring of 2023, after becoming independent, he started Sumibi Yakitori BOND as a restaurant that brings together all of his experience.
甲斐 悠介Yusuke Kai
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Yakiniku Hajime
焼肉 基
- Isezakicho/Chojamachi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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青木 俊一Shunichi Aoki
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With 20 years of experience in Yakiniku, Mr. Aoki realizes his ideal with the trust cultivated through experience and hard work.
Since he started his culinary journey, he has been dedicated to Yakiniku only. He is a chef who is fascinated by the world of Yakiniku and continues to explore its depth. He gained extensive experience in various restaurants, honing his cooking skills and learning restaurant management. In particular, he focused on selecting ingredients, preparation, and grilling methods to enhance his knowledge and skills. After that, he opened a Yakiniku Hajime to serve the kind of Yakiniku he had envisioned.
青木 俊一Shunichi Aoki
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