Chef search result : Page 17

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

Ushini Kanabou Azabu-juban 牛に金棒　麻布十番 Azabu-Juban, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

西田　鷹直Takanao Nishida

From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.

Mr. Nishida was born in 1991 in Shizuoka. After graduating from culinary school, he trained at a French restaurant in Tokyo for two years. Then he went to France for a year and a half to study. He worked with top chefs at a restaurant with a star. After returning to Japan, he worked as a head chef at a French restaurant in Tokyo. At 25, he became the head chef at Nishi-Azabu Kenshiro. He was also involved in the launch of a new branch. After that, he worked as the head chef of a members-only restaurant in Nishi-Azabu and is currently working as the head chef of Ushini Kanabou.

西田　鷹直Takanao Nishida

FIFTY-FIVE TOKYO Ebisu Branch FIFTY-FIVE　TOKYO　恵比寿店 Ebisu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Yakiniku (grilled meat)

川島　貴彦Takahiko Kawashima

Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!

He was born in 1978. Entered high school, where he could obtain a cooking license. After honing his skills at a French restaurant, he further studied cooking at Ecole Tsuji Tokyo. Following graduation, he gained experience as a bartender and manager at an Italian restaurant in Kyobashi and a dining bar before joining the Yakiniku Shibaura group at 32. Having spent 10 years in the company, he has been involved in the current restaurant since its reopening and was appointed head chef. Changing the way of cutting the meat depending on the day's conditions, he offers new ways of eating each part of the meat and unique flavor combinations, which have been well received.

川島　貴彦Takahiko Kawashima

Yakiniku Kappo Hajime 焼肉割烹はじめ Susukino, Hokkaido Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

久保　沙佑Sasuke Kubo

Experienced in many renowned restaurants in Hokkaido, Mr. Kubo proposes special yakiniku along with the producer's passion.

He was born in 2001 in Hokkaido. After experiencing several popular Yakiniku restaurants in Hokkaido, including Shimadaya, Nikudokoro Ginbeko, and Yakiniku Gurumanzu Ito, he joined Yakiniku Kappo Hajime in April 2024. In addition to meat, he offers a wide variety of attractive ingredients from producers throughout Hokkaido to numerous guests.

久保　沙佑Sasuke Kubo

Takuan Botantei たくあん・牡丹亭 Nishi-Shinjuku, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak

贄田　道浩Michihiro Nieda

Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.

He was born in Saitama. He is a chef who has devoted himself to Japanese cuisine since graduating from a culinary school. After 5 years of training at another branch, he now leads the kitchen at Takuan Botantei as the head chef. His sincere attitude toward cooking and his extensive knowledge are his weapons. His sincere attitude is reflected in his cooking, which is beautifully expressed in his delicate serving style and flavor adjustments. His cuisine, where he puts his heart and soul into each dish, always attracts visitors.

贄田　道浩Michihiro Nieda

Nihonshu to Obanzai no Kyosakaba Kensui Nishiki 日本酒とおばんざいの京酒場　けんすい錦 Shijo Karasuma/Karasuma Oike, Kyoto Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

浅野　祐介Yusuke Asano

Mr. Asano wants to enrich people's hearts and bring smiles to their faces with my dishes.

He was born in Kyoto. He has been familiar with Japanese food since childhood and loves to cook. Wanting to make people happy by making delicious food, he accumulated much experience and honed his skills at various restaurants. As a result, he was involved in Kensui Nishiki from the start-up and became its chef.

浅野　祐介Yusuke Asano

Kyoufu Ippin Ryouri Kiyomizu 京風一品料理きよみず Okaido/Gintengai, Ehime Kaiseki (course menu),Japanese / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal) / Kyoto Cuisine

森脇　巧Takumi Moriwaki

Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.

He was born in 1973 in Ehime. From a young age, he watched his father run the restaurant, and he naturally longed to become a chef. After studying at Hiiragiya, a long-established Japanese-style hotel in Kyoto, he became the second-generation head chef at Kiyomizu. He has an established reputation for his cooking skills, keen sense of ingredients, and ability to deliver seasonal delicacies. He always puts his guests first. His cuisine, which continues to innovate while preserving tradition, provides visitors a blissful experience.

森脇　巧Takumi Moriwaki

Shunsengyo to Sumibiyaki Yukari 旬鮮魚と炭火焼　縁 Matsuyama/Kume/Wakasa, Okinawa Japanese Sosaku (creative),Japanese / Sashimi (raw fish)/Seafood / General / Japanese Sosaku (creative cuisine)

浦崎　政司Masashi Urasaki

To satisfy his guests, Mr. Urasaki continues to hone his skills every day.

He was born in 1980 in Okinawa. Having spent much of his childhood helping his family with cooking, he had already decided to become a chef by the time he was in elementary school. He studied authentic Japanese cuisine at an izakaya and gained experience at a hotel restaurant. With many years of experience, he opened Yukari in January 2020. Always putting his customers' favorites first, he keeps trying and experimenting every day with recipes tailored to each person's tastes. With more than 20 years of experience, he continues to hone his skills in the Japanese cuisine he has grown familiar with.

浦崎　政司Masashi Urasaki

Restaurant BudoonoMori Les Tonnelles レストランぶどうの森　レ・トネル Uchinada/Kanaiwa, Ishikawa French,Italian/French / French / Wine / Soup

Marco SantoscoyMarco Santoscoy

Mr. Santoscoy pursues a new French cuisine style by weaving his ideas into Japanese ingredients.

He was born in 1992 in Guanajuato, Mexico. After studying the basics of French and other cuisines in Argentina, he moved to the United States. While gaining experience at Napa Valley and Scottsdale restaurants, he became familiar with traditional Japanese crafts such as Japanese kitchen knives and Noh masks. In 2016, he moved to Japan because he wanted to "see Japan with his own eyes, where many things he feels his sensitivity sympathizes with." Enchanted by abundant food, beautiful nature, and warm-hearted people, he relocated to Ishikawa.

Marco SantoscoyMarco Santoscoy

Shibuya Kotegaeshi 渋谷こてがえし Shibuya Center-Gai/Koen-Dori, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Motsunabe Heiwaya もつ鍋　平和家 Nagasaki City, Nagasaki Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)

龍　伸浩Nobuhiro Ryu

After many experiences, Mr. Ryu reevaluated the charms of his hometown and local food.

He was born in 1964 in Nagasaki. Initially, he worked as a chef at Roppongi's restaurant "Inakaya" for three years. After that, he went into a different industry, but after living in New York City, he rediscovered the beauty of Japanese food culture. He then returned to his hometown of Nagasaki and decided to pursue a career in the food industry again. At the age of 38, he opened Heiwaya. At first, the restaurant was well known for its Udon (noodles). Later, he changed the restaurant's business to focus on Motsunabe. He satisfies diners with its signature Motsunabe and seasonal fish.

龍　伸浩Nobuhiro Ryu

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch 焼肉侘び寂び　法善寺横丁本店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

宮里　常治Tsuneharu Miyasato

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

He was born in 1981 in Okinawa. From an early age, he loved eating and cooking his food at home. At the age of 20, he entered the culinary world and began his training. He honed his skills for 17 years at a kappo restaurant, which once won a star in the Michelin Guide, and for three years at a sushi restaurant. Currently, he is the owner of Yakiniku Wabi Sabi, which opened in June 2022. He says he wants guests to spend a relaxing and peaceful time in a relaxed atmosphere.

宮里　常治Tsuneharu Miyasato

Yakiniku RIKIO 焼肉RIKIO Yomitan/Chatan, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean

田澤　大悟Daigo Tazawa

Mr. Tazawa is a cooking maestro and an experienced professional.

He was born in 1980 in Hokkaido. Pursuing his passion for the culinary world, which he dreamed of since childhood, he is a chef with experience in various genres. He has mastered a wide range of techniques, from teppanyaki to French, Japanese, and Italian cuisine. Recognized for his expertise, he has been working at Yakiniku RIKIO since 2021. His cuisine is not just a meal but rather an art of sorts. The flavors created by his experience and passion touch the heart.

田澤　大悟Daigo Tazawa

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

加藤　妙Takumi Kato

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

TAJ NIKKO タージ日光 Nikko/Kinugawa, Tochigi Indian,Other Asian / Indian / Indian Curry / Beer

Vinod ChhetriVinod Chhetri

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

He was born in 1982. Over many years in Japan, he honed his skills as a chef of Indian and Nepalese cuisine. He started working as a chef at TAJ NIKKO, which opened in April 2024. He is expanding new food possibilities using the skills accumulated over the years.

Vinod ChhetriVinod Chhetri

Restaurant Re: Restaurant Re: Nakameguro, Tokyo French,Italian/French / French / Italian / Western Sosaku (creative cuisine)

能島舞Mai Noujima

The Chef's Recommendations

Delicate Japanese cuisine meets French cuisine.

Ms. Mai Noujima was born in 1989 in Hiroshima. As a child, she ran around in the mountains and fields in an area rich in nature. Her grandmother, who loved to cook, inspired her to pursue a career in the culinary field. After graduating from the Hiroshima Suishin Culinary College, she showed her technical skills by participating in the World Skills Competition in London. Having that as a strength, she gained experience at various French and other restaurants in her hometown of Hiroshima and Tokyo while at the same time loving whisky so much that she worked part-time at a whisky specialty store. In 2024, she was appointed as a chef at Restaurant Re:. She is highly anticipated for her future career.

能島舞Mai Noujima

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)

具志堅　勇太Yuta Gushiken

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

Private Room Yakiniku Wagyu Horumon Isshin 個室焼肉　和牛ホルモン　一新 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Kitashinchi Muku 北新地　椋 Kita-Shinchi, Osaka Nabe (hot pot),Japanese / Duck / Nabe (hot pot) / Wine

Sushiya no Negami すし屋の根がみ Susukino, Hokkaido Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

根上　和義Kazuyoshi Negami

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

Restaurant ranking

Browsing history

Hokkaido Yakiniku Kaneushi

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

Ushini Kanabou Azabu-juban

From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.

FIFTY-FIVE TOKYO Ebisu Branch

Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!

Yakiniku Kappo Hajime

Experienced in many renowned restaurants in Hokkaido, Mr. Kubo proposes special yakiniku along with the producer's passion.

Takuan Botantei

Mr. Nieda is a chef constantly engaged in research, putting his heart and soul into each dish with his years of experience and knowledge.

Nihonshu to Obanzai no Kyosakaba Kensui Nishiki

Mr. Asano wants to enrich people's hearts and bring smiles to their faces with my dishes.

Kyoufu Ippin Ryouri Kiyomizu

Mr. Moriwaki is the 2nd generation head chef of a long-established Japanese restaurant who continues to innovate while carrying on tradition.

Shunsengyo to Sumibiyaki Yukari

To satisfy his guests, Mr. Urasaki continues to hone his skills every day.

Restaurant BudoonoMori Les Tonnelles

Mr. Santoscoy pursues a new French cuisine style by weaving his ideas into Japanese ingredients.

Shibuya Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Motsunabe Heiwaya

After many experiences, Mr. Ryu reevaluated the charms of his hometown and local food.

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

Yakiniku RIKIO

Mr. Tazawa is a cooking maestro and an experienced professional.

Sushi Hasegawa Shinsaibashi Main Branch

Procuring rare and valuable ingredients from all over Japan daily.

TAJ NIKKO

Mr. Chhetri brings authentic taste to Japan with his rich experience and solid skills.

Restaurant Re:

Delicate Japanese cuisine meets French cuisine.

Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef

Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.

Private Room Yakiniku Wagyu Horumon Isshin

Kitashinchi Muku

Sushiya no Negami

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.