141 - 160 of 1732 chefs
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Syokudoen Soemon-cho Main Branch
食道園 宗右衛門町本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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黒木 幸喜Kouki Kuroki
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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
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Teppan Yakiniku Steak Mikinao
鉄板焼肉ステーキ樹直
- Sannomiya, Hyogo
- Steak,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak
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大塚 直樹Naoki Otsuka
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Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.
He was born in 1977 in Hyogo. He decided to pursue his career in the culinary field because he cooks part-time and has loved cooking since he was a student. Trained at local restaurants in Kobe. He developed a particular passion for meat dishes and dreamed of opening a steak restaurant. This dream came true in November 2023 when he opened Teppan Yakiniku Steak Mikinao.
大塚 直樹Naoki Otsuka
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Taishu Yakiniku Birichan Namba Shinsaibashi Branch
大衆焼肉びりちゃん 難波心斎橋店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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山本 悠貴Yuuki Yamamoto
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Mr. Yamamoto is a chef who pursues the smiles on his guests' faces, motivated by their "It was delicious."
He was born in 1991 in Shiga. Attracted by the opportunity to hear "Thank you" and "It was delicious" directly from guests and to see their smiling faces, he entered the culinary world. He obtained a chef's license while working. His career started at an izakaya (Japanese-style pub). Then, after gaining experience at a tuna yakiniku restaurant, he joined his current company. Recognized for his abilities, he has managed the Birichan Namba Shinsaibashi Branch since its opening in April 2024.
山本 悠貴Yuuki Yamamoto
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Wa Dining Sato
和Dining三十
- Jinbocho, Tokyo
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Umeshu (plum wine)
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佐藤 諒馬Ryoma Sato
The Chef's Recommendations -
Delivering new charms of Japanese food based on the skills polished at a famous restaurant-inn.
Mr. Sato was born in 1990 in Chiba. Because of his love of cooking, he aspired to become a professional chef and studied at the international cooking department of Sakura-Higashi High School. After graduating, he studied hard for 8 years at Kagaya in Noto, a leading restaurant and ryokan inn in Japan. His dedicated devotion and careful handiwork have been highly evaluated. He has received many awards in cooking competitions, including being chosen to represent Ishikawa Prefecture in the Japanese Cuisine category at the National Skills Competition and receiving the Ishikawa Prefecture Youth Skill Award. With his motto of making Japanese food more familiar to people, in the fall of 2017, he opened his own restaurant Sato in Jimbocho, Tokyo.
佐藤 諒馬Ryoma Sato
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DODICI
DODICI
- Shijokawaramachi/Teramachi, Kyoto
- Italian,Italian/French / Italian / Pasta / Wine
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尾本 寛Hiroshi Omoto
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Mr. Omoto shares the joy of eating with many people through his dishes made with high-quality, carefully selected ingredients.
Mr. Omoto was born in 1970 in Kyoto. There was an Italian boom when he was a student, and he also felt personally drawn to Italy. Feeling that he wanted to do a job that was related to Italy, he began training at an Italian restaurant. At 28 years old, he moved to Italy, training hard at top restaurants such as the 2-star establishmentRistorante Perbellini and the 1-star restaurant Osteria Cascina dei Fiori. After returning to Japan, he displayed his skills at bistros and Italian restaurants. In 2020, by chance, he was appointed as head chef at DODICI when it opened, and he works in that position to this day.
尾本 寛Hiroshi Omoto
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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 Horumon Seiji
焼肉ホルモンせいじ
- Kanda, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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金 太河Taeha Kim
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Mr. Kim deepened his knowledge and honed his skills through practical work.
He was born in 1996 in Tokyo. He began his career in the food and beverage industry at 21. Initially, he worked as a hall staff at a yakiniku restaurant in Roppongi. While his main duties were to serve customers, he set his sights on becoming a chef and deepened his knowledge of meat and other foods while performing his work. Later, he realized his wish and became a kitchen staff member. Since then, he has honed his skills as a chef in the Roppongi and Azabu areas, mainly in yakiniku restaurants. He currently works as a chef at Yakiniku Horumon Seiji.
金 太河Taeha Kim
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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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THE TACORICE HOUSE
THE TACORICE HOUSE
- Kokusai dori, Okinawa
- Cafe,Cafe/Sweets / Mexican/Central American / Beer / Awamori
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藍原 裕太Yuta Aihara
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Mr. Aihara is a chef who promotes the appeal of Okinawa's soul food, "Taco Rice."
He was born in 1983 in Tokyo. Started his career at age 20 at an okonomiyaki restaurant in Tokyo. Although he had a gap during his career, he returned to the food and beverage industry before turning 40. Upon the opening in January 2023, he joined THE TACORICE HOUSE.
藍原 裕太Yuta Aihara
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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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Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch
牛ホルモンと鮮魚 牛冨屋 渋谷道玄坂店
- Dogenzaka/Shinsen, Tokyo
- Izakaya (Japanese tavern),Taverns
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小俣 卓也Takuya Omata
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Trained at various types of restaurants, including Japanese and Italian restaurants.
Mr. Omata was born in November 1972 in Toshima-ku, Tokyo. From 18, he had training at various types of restaurants, including Japanese cuisine, Italian cuisine, and major restaurant chains. At Kaya Group, he studied under the legendary Japanese chef Mr. Kazuyoshi Masak and inherited the Masaki style. Currently, he is also active in management and consulting for food and beverage businesses, working with a number of companies to train young chefs.
小俣 卓也Takuya Omata
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Shabu Shabu Kyu Nishiazabu Main Branch
完全個室 しゃぶしゃぶ九 西麻布本店
- Nishi-Azabu, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / Oyster
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富樫陸也Rikuya Togashi
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Creating dishes inspired by the ingredients to be enjoyed by all five senses.
Starting his career at Mutekiro in Yokohama Motomachi, Mr. Togashi honed his skills at three restaurants in France, including three Michelin-starred Paul Bocuse. Upon returning to Japan, he gained experience at Michelin 2-starred Pierre Gagnaire in Omotesando and Michelin 2-starred Restaurant Ryuzu in Roppongi. Then, he served as the deputy head chef at RESTAURANT IRIÉ LE JOYEUX and later became the head chef at Restaurant PORTUS in Minami-Aoyama. He has served as general chef and participated in opening hotels and business development throughout Japan. Currently, he is the executive chef of the group.
富樫陸也Rikuya Togashi
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cafe&bar YOKACHORO
cafe&bar YOKACHORO
- Tanba/Kinosaki, Hyogo
- Dining Bar,Dining bar / General / Cake / Wine
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角田 大和Yamato Tsunoda
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Using ingredients from Awaji Island and Sasayama, Mr. Tsunoda offers dishes rooted in the local community.
He was born in 1988 in Hiroshima. His involvement in the food and beverage industry began when he worked at a restaurant in the Kanto region that served naturally grown vegetables. At the same restaurant, he gained a wealth of experience in everything from food distribution to restaurant operations. By chance, he moved to Tamba-shi, Hyogo. He owned a farm, served as head chef at a restaurant, and later became independent. Due to a series of events, including the Corona disaster and the relocation of his base to Awaji Island, he temporarily closed his restaurant. In March 2024, he opened "cafe&bar YOKACHORO" at a new location.
角田 大和Yamato Tsunoda
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Yakiniku Horumon Uedaya Ryogoku Kiyosumi-dori Branch
焼肉ホルモン上田屋 両国清澄通り店
- Ryogoku/Kikugawa, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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oh! My Steak
oh！ マイステーキ
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
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秦 幸治Koji Hata
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Mr. Hata's love for cooking led him to take that path in life. When he was finally ready, he opened his own restaurant.
Mr. Hata was born in 1966 in Fukuoka. He has loved food ever since he was a student. Even though he worked at a communications company, his passion for cooking was very strong. So, diving head-first into a job at a Japanese restaurant in Fukuoka, he trained there for 7 years. After that, he trained at a Japanese restaurant in Tokyo for 4 years, eventually serving as sous chef. After his time as sous chef at a Teppanyaki restaurant in Tokyo and as a head of a Teppanyaki restaurant in Osaka, he opened his own Teppanyaki restaurant, "oh! My Steak" in Osaka. He spends his busy days working as the owner and chef.
秦 幸治Koji Hata
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Roppongi P.T.T.
六本木P.T.T.
- Roppongi, Tokyo
- Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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御山 恭三郎 Kyosaburo Onyama
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Mr. Onyama is passionate about caring for people, making his dream possible, and protecting and sustaining it.
He was born in 1951 in Chiba. In 1983, he opened the Teppanyaki specialty restaurant, Devant des P.T.T., in front of the former Defense Agency. It was loved by many celebrities as a long-established teppanyaki restaurant in Roppongi, but he developed a desire to spend more time with every customer. Seeking an environment that would fulfill his ideal, he relocated along Roppongi Dori Street. The new restaurant, renamed Roppongi P.T.T., offers a space where one can enjoy the live atmosphere of teppan-yaki with all five senses.
御山 恭三郎 Kyosaburo Onyama
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Yakiniku Sawagi Nishiki Branch
焼肉さわぎ 錦店
- Nishiki-sanchome, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)
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滝澤 清成 Kiyonari Takizawa
The Chef's Recommendations -
His diligence won his place as a chef at a yakiniku restaurant in the trendy Sakae area.
Born in 1981 in Aichi prefecture. Receiving high praise from the owner of Yakiniku Sawagi for his work and warm hospitality in the amusement industry, he was recruited as chef of the restaurant at its opening. He now spends considerable time from the selection of meat, preparation to quality control for serving fresh offal meat dishes before his customers.
滝澤 清成 Kiyonari Takizawa
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Shinsaibashi Sushi Tvern Oyaji Saigo no Nigiri
心斎橋寿司居酒屋おやじ最後の握り
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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梶原 淳司Junji Kajiwara
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Mr. Kajiwara has realized his dream of working as a Japanese food chef since childhood.
He was born in 1978 in Oita. Since elementary school, he naturally decided to pursue a career in cooking. He entered a high school that offered courses related to cooking. After graduation, he trained for two years at a local restaurant in his hometown of Oita. Following that, he moved to Osaka and dedicated three years to honing his culinary skills. Through connections in the culinary world, he met the current owner. Today, he continues his culinary journey as a chef at Oyaji Saigo no Nigiri.
梶原 淳司Junji Kajiwara
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BALInese Restaurant BUNGA LOTUS
バリニーズレストランBunga Lotus
- Himeji, Hyogo
- Halal,Global/International / Indonesian/South East Asian / Fruit / Others
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I WAYAN BAWAI WAYAN BAWA
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Enjoy the taste of Bali's top hotels in Japan.
Born in Bali in 1985. He started his training with the ambition to become a chef. He gained attention when he became the champion in the 2013 Bali Cuisine Contest, which he challenged with his cooking master. He worked as a chef at resort hotels in the Ubud area of Bali, such as "Naunavila Ubud" and "Miravila Ubud". Also, in 2023, he won the championship in the Ubud area cooking contest he participated in as a chef. He came to Japan for the first time in February 2024. He is currently showing off his skills as a chef at [BALInese Restaurant BUNGA LOTUS].
I WAYAN BAWAI WAYAN BAWA
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Shimbashi Ren / SAKE STAND R
新ばし煉 / SAKE STAND R
- Shimbashi/Shiodome, Tokyo
- Japanese Sosaku (creative),Japanese / General / Sashimi (raw fish)/Seafood / Sake
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金内 健一Kenichi Kanauchi
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Mr.Kanauchi cooks dishes that respect the ingredients and fascinate everyone who eats them.
In the unique customs of the artisan world, he earnestly learns Japanese cooking duties. While preserving traditional dishes and tackling new challenges, he strives daily with the motto of "providing dishes that impress our customers". After training at "Nadaman", he gained experience at restaurants in Tokyo and returned to his hometown Sendai. Afterward, he traveled to seven countries overseas and was involved in openings of five-star hotels and street-level stores. Based on the skills and sensibilities cultivated so far, he joined [Shinbashi Refined / SAKE STAND R] in October 2024.
金内 健一Kenichi Kanauchi
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