Yamagata Chef search result

Yonezawa Gyu Sankai Ryori Yoshi-tei 米沢牛・山懐料理吉亭 Yonezawa, Yamagata Japanese,Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Local Japanese Cuisine

高橋　光也Mitsuya Takahashi

The Chef's Recommendations

Exhibiting skills that are backed up by experience for the sake of all customers.

Chef Takahashi was born in 1967 in Yamagata Prefecture. From a young age he admired his uncle who ran a sushi restaurant. Since he liked cooking and thought that it seemed fun, he entered the path to become a chef without hesitation. Starting with a Chinese restaurant, Mr. Takahashi apprenticed and polished his skills at Japanese restaurants, eventually becoming the chef at "Yonezawa Gyu Sankai Ryori Yoshi-tei." While honoring the traditions that have been handed down at Yoshi-tei for generations, and not forgetting the basics, he works every day to make ingenious cuisine. Particular about such ingredients as the local Yonezawa beef, how the food is arranged, and also what it is served on, he exhibits his cooking skills to enchant his customers.

高橋　光也Mitsuya Takahashi

Ajinosato Bandai 味の里ばんだい Yamagata, Yamagata Izakaya (Japanese tavern),Taverns / General / Local Japanese Cuisine / Sake

酒井　啓史Hiroshi Sakai

Introducing the taste of Yamagata and the fun of Robatayaki.

Mr. Sakai was born in 1978 in Yamagata. After working as a company employee in the Kanto region, he returned to his hometown at 24. Since then, he has been running Ajinosato Bandai with his parents. In 2021, his idea redesigned the Robata (fireside) to its current form. Until then, chefs used to cook sitting down, but he changed to a standing style of grilling to be able to move aggressively. The distance to the guests is closer, giving the restaurant a more "entertaining" robatayaki atmosphere.

酒井　啓史Hiroshi Sakai

Yakiniku Senka Gyuriki 焼肉専科　牛力 Yamagata, Yamagata Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

稲毛　美保Miho Inage

Ms. Inage offers flavors that resonate with the heart with dishes that are filled with love for the food.

She was born in Yamagata. Her love of cooking began early, and her passion led her to the food and beverage industry. Starting with the experience gained in a ryokan inn kitchen, she explored the depths of the culinary arts while learning the techniques of traditional Japanese cuisine and the spirit of heartfelt hospitality. She was then attracted to yakiniku and is now utilizing her skills at Yakiniku Senka Gyuriki.

稲毛　美保Miho Inage

Gyuniku Senmonten KAZU ~Beef Dinning~ 牛肉専門店 KAZU ～焼きすきと牛肉ハムのお店～ Yamagata, Yamagata Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Hamburger Steak / Yakiniku (grilled meat)

丹野　健一郎Kenichiro Tanno

He opened the restaurant to introduce cured beef ham that shocked him a lot when he tried for the first time.

He was born in Yamagata city. Meat was familiar for him since he was very young, as his father was running a meat company. In order to offer tasty beef cuisine, and to introduce tasty cured beef ham to many people, he went independent and opened the restaurant after running a company with his father who has an excellent eye for selecting meat and 40 years of experience. His recommended way to taste meat is with BBQ dipping sauce, using garlic from Yamagata prefecture matured for more than half a year, without sugar, understanding the natural sweetness of the meat.

丹野　健一郎Kenichiro Tanno

Ryotei Kishokaku 料亭　亀松閣 Yamagata, Yamagata Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine

笹原　智美SASAHARA TOMOMI

incorporating new experiments, preserve the traditon of a shop of long standing

I was born in 1957. With my birth, the 4th generation for a restaurant of long standing had arrived. When I was 15, my father passed away and I became strongly conscious of my duty to carry on the family business. During my student years, I joined Japan International Cooperation Agency Volunteers, and gaining wide experience and knowledge. After graduating from college, I studied Kyo-Kaiseki (Kyoto-style cooking) for 4 years in "Hyoutei," in Kyoto. Now, blending Kyo-Kaiseki and local ingredients and the cuisine of Yamagata, I mix tradition with creativity.

笹原　智美SASAHARA TOMOMI