Chef search result : Page 27

Kobe Beef Yakiniku Okatora 神戸ビーフ焼肉　お加虎 Sannomiya, Hyogo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

坂本　敏章Toshinori Sakamoto

Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.

He was born in 1997 in Hyogo. Having loved cooking since childhood, he entered the restaurant industry after graduating. He honed his skills as a chef at GRAND SHARK, a dining bar in Kobe. In May 2023, when Kobe Beef Yakiniku Okatora opened, he joined the company. Under manager Mr. Takayuki Kato and owner Mr. Koji Okamoto, he serves carefully selected beef each day. Having more passion and care for meat than any other person, he prides himself on delighting the eyes and palates of visitors with his flavors and presentation.

坂本　敏章Toshinori Sakamoto

Hikariya Higashi ヒカリヤ　ヒガシ Matsumoto Station, Nagano Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

?橋　有希Yuuki Takahashi

Making the best use of the rich bounty of Shinshu, Mr. Takahashi presents dishes full of wild flavor.

He was born in 1979 in Nagano. After graduating from Oda Cooking College, he joined Nadaman Co., Ltd. He worked for 13 years at "Kaiseki Ichukyo" in Ome-shi, Tokyo, where he served as sous chef. Then, he worked as a head chef at Kona Besso in Izunagaoka Hot Springs, Izunokuni-shi, Shizuoka for 5 years, and then joined Tobira Holdings Co., Ltd. He currently works at Hikariya Higashi as the general chef of Japanese cuisine.

?橋　有希Yuuki Takahashi

Tenma Sakaba Sushikin 天満酒場　すし金 Tenjinbashi/Tenjinbashi-suji, Osaka Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Oden

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

Agu Tonkatsu Coshon Ukishima-dori branch アグーとんかつコション浮島通り店 Kokusai dori, Okinawa Japanese,Japanese / Tonkatsu (fried pork cutlet)

田中　悠樹Yuki Tanaka

He gives warm hospitality to his guests with unique dishes of Okinawa.

His passion for the culinary field comes from the experience through his part-time job at a curry shop. He worked as a staff to open the first branch of [Agu Tonkatsu Coshon] and learned many different fields of work organizing the restaurant. At the time its second branch opened, he became in charge of the kitchen, where he shows his skills every day.

田中　悠樹Yuki Tanaka

Ristorante Quattro Foglio リストランテ　クワトロ・フォリオ Ageo/Okegawa/Konosu, Saitama Italian,Italian/French / Italian / Cocktail / Wine

内村　孝一Koichi Uchimura

He became a chef by being influenced by his mother and training in France.

He started cooking naturally with influence of his mother who liked cooking. After learning at a cooking school, he also had training in France, and that experience made him a bigger fan of cooking.

内村　孝一Koichi Uchimura

Setsugekka Tanaka Satoru 雪月花　たなかさとる Sakae, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine

田中　覚 Satoru Tanaka

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

He was born in 1967 in Gifu. As the eldest son of a family where his grandfather was a cattleman and horse dealer, and his father ran a butcher shop, he has held a knife and handled meat since he was 10. Since a young age, he dreamed of opening a restaurant, and at 25, he opened a yakiniku restaurant. His unique menu composition and store design gained attention, leading him to expand his meat-focused restaurants to 18 locations in Tokyo, Nagoya, Gifu, and Shiga. In particular, his restaurant Nikuya Setsugekka in Nagoya was featured in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition". The restaurant has also received consecutive awards from the Tabelog Awards and gained popularity.

田中　覚 Satoru Tanaka

Teppanyaki Steak Kitanozaka 鉄板焼ステーキ北野坂 Shinjuku-Sanchome, Tokyo Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Sosaku (creative cuisine) / Steak

Fukusensou 福泉操 Yanagawa/Omuta/Chikugo, Fukuoka Unagi (eel),Japanese / Sashimi (raw fish)/Seafood / Unagi (eel) / Local Japanese Cuisine

谷口　優作Yuusaku Taniguchi

Mr. Taniguchi is a chef who delights many people in Yanagawa, a famous eel place.

He is a chef at Fukusensou. A part-time job at a Chinese restaurant in high school inspired him to enter the restaurant industry. After working as a chef at a Japanese restaurant in a hotel, he joined Fukusensou. Since joining the company, he experienced from sauce making to quality control of eels. Currently, in charge of overall management, he is entertaining many people in Yanagawa, well known for its eel.

谷口　優作Yuusaku Taniguchi

Beef-Professional Akihabara Branch 完全個室牛の達人秋葉原店 Akihabara, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / Yakiniku (Japanese BBQ)

堀江　直人Naoto Horie

Offering the finest quality Japanese beef at a reasonable price.

Mr. Horie was born on May 31, 1975, in Tokyo. What started him on this path is the pleasure of working with delicious ingredients and enabling people to enjoy dishes that make those ingredients taste even better. Every day, he offers the finest meats that are hard to find elsewhere, such as Grade A5 Kagoshima black wagyu beef purchased directly from wholesalers at a price that provides excellent value for money. His motto is to offer customers more satisfying dishes than their price, so he carefully trims and prepares each cut of beef to maximize its flavor.

堀江　直人Naoto Horie

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)

岩谷　一輝Kazuki Iwatani

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

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch 北海道酒場　北の家族　なんば千日前店 Namba, Osaka Izakaya (Japanese tavern),Taverns

Kappa Ramen Honpo Izumisano Branch 河童ラーメン本舗　泉佐野店 Kishiwada/Izumi/Izumisano/Sennan, Osaka Ramen,Ramen (noodles) / Chahan (fried rice) / Shoyu Ramen (soy sauce ramen) / Tonkotsu Ramen (pork broth ramen)

伊藤　純Jun Ito

Fell in love with KAPPA HONPO president and started a career in ramen (noodles).

Born in Nara in 1985. He fell in love with the style of KAPPA HONPO in Sennichimae when working as a part-time staff, where he started his ramen career. The soup at branches of this chain stores varies according to the area. The [only one] taste always considers what the locals like.

伊藤　純Jun Ito

Kobe Beef DAIA Nihonbashi-Muromachi Branch 神戸牛ダイア　日本橋室町店 Mitsukoshimae, Tokyo Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

大坪　辰Shin Otsubo

Mr. Otsubo continues to work daily to refine his cooking skills and himself.

He was born in 2001 in Iwate. He began working in a restaurant because he loved cooking. After working part-time, he took his first full-blown steps into the chef's world. Currently, he works as a chef at the Kobe Beef DAIA Nihonbashi-Muromachi Branch. With the superb ingredient of Kobe Beef as his partner, Mr. Otsubo continues to pursue his potential as a chef. In addition to his cooking skills, he also works on enhancing his body and performance through training as a hobby. As a person who makes a living in the food industry, he continues improving every day.

大坪　辰Shin Otsubo

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA 完全個室×旬の素材南地天ぷら鉄板菜庭－NANIWA－ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Beef Steak

堀之内　一弘Kazuhiro Horinouchi

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

He was born in 1966 in Osaka. At the age of 18, he started his career as a chef. He has continued honing his Japanese cuisine skills by studying at various famous restaurants in Osaka Prefecture. Since March 2024, as head chef at NANIWA, he has been serving dishes that bring out the full potential of the ingredients. He pays close attention not only to the taste but also to the appearance of his dishes, attracting many people with his seasonal presentation. He is a passionate chef who always brings enthusiasm and curiosity to his cooking.

堀之内　一弘Kazuhiro Horinouchi

Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch 中華居酒屋香香厨房　JR55ビル店 Sapporo Station, Hokkaido Chinese,Chinese / General / Gyoza (dumplings) / Shokoshu (Chinese Shaoxing wine)

Sosaku Kushiage Ten 創作串揚げ天 Miyako/Other remote islands, Okinawa Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Okinawa Cuisine / Awamori

小峠　義継Yoshitsugu Kotoge

Utilizing the perspective of a chef and someone in customer service, Mr. Kotoge provides guests with moments of bliss.

He was born in 1978 in Gifu. After working at a traditional ryotei restaurant in Gifu, he gained experience at MICHELIN-starred restaurants in Tokyo. Then, he changed to the service industry to learn customer service and worked at a cruise restaurant and as a manager for wedding halls. He was a manager and chef when he worked for JR Tokai Hotels. After that, he went on to launch restaurants and managed the production of cuisine and service. Currently, he works as a chef at Seven Hills Miyakojima and an instructor at a cooking school.

小峠　義継Yoshitsugu Kotoge

Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch 熟成和牛ステーキグリルドエイジング・ビーフ神田淡路町店 Kanda, Tokyo Dining Bar,Dining bar / Hamburger Steak / Steak / American

Kappou Toumyou 割烹　燈明 Ginza, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Sake

Sushi Senzu Kitashinchi Souhonten 鮨仙酢　北新地　総本店 Kita-Shinchi, Osaka Sushi,Japanese / Sushi

竹地　輝昌Terumasa Takechi

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

He was born in 1986 in Osaka. With a desire to please others, he decided to pursue a career in the culinary field, obtaining a cooking license while still in high school. His first job after culinary school was Italian, which is the opposite of sushi. After that, he experienced different types of food to learn more about different cuisines. He felt sushi was the simplest way to enjoy food, so he now works as a sushi chef.

竹地　輝昌Terumasa Takechi

Yakiniku Nabedonya Shikata 焼肉鍋問屋　志方 Nakameguro, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew)

前西　貴哉Takaya Maenishi

The Chef's Recommendations

Providing pleasure with outstanding meat delicacies chosen by meat professionals.

Mr. Maenishi was born in 1976 in Hyogo. He is the president of Teishin Shikata Meat Co., Ltd., a wholesaler that handles everything from production to distribution with the philosophy of "bringing high-quality beef to the table in its best condition." The company pursues ideal beef production by working together with contract farms, including cattle fattening environments, to provide high-quality beef to consumers in fresh condition. Yakiniku Nabedonya Shikata has opened in Tokyo in 2005. It continues to attract many people with the taste of its carefully selected meat, allowing them to enjoy quality meat anytime.

前西　貴哉Takaya Maenishi

Restaurant ranking

Browsing history

Kobe Beef Yakiniku Okatora

Mr. Sakamoto takes more pride in his passion and commitment to meat than anyone else.

Hikariya Higashi

Making the best use of the rich bounty of Shinshu, Mr. Takahashi presents dishes full of wild flavor.

Tenma Sakaba Sushikin

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

Agu Tonkatsu Coshon Ukishima-dori branch

He gives warm hospitality to his guests with unique dishes of Okinawa.

Ristorante Quattro Foglio

He became a chef by being influenced by his mother and training in France.

Setsugekka Tanaka Satoru

To provide the ultimate taste, Mr. Tanaka challenges himself as a "meat master" devoting his life.

Teppanyaki Steak Kitanozaka

Fukusensou

Mr. Taniguchi is a chef who delights many people in Yanagawa, a famous eel place.

Beef-Professional Akihabara Branch

Offering the finest quality Japanese beef at a reasonable price.

Yakiniku Nanatsuboshi Shinsaibashisuji Branch

Mr. Iwatani continues to attract people both in taste and price.

Hokkaido Sakaba Kita-no Kazoku Namba Sennichimae Branch

Kappa Ramen Honpo Izumisano Branch

Fell in love with KAPPA HONPO president and started a career in ramen (noodles).

Kobe Beef DAIA Nihonbashi-Muromachi Branch

Mr. Otsubo continues to work daily to refine his cooking skills and himself.

Kanzenkoshitsu × Shun no syokuzai Nanchi Tempura Teppan NANIWA

Mr. Horinouchi is an artisan chef who fascinates many people with his beautiful dishes that tell the story of the ingredients.

Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch

Sosaku Kushiage Ten

Utilizing the perspective of a chef and someone in customer service, Mr. Kotoge provides guests with moments of bliss.

Aged Wagyu Steak Grilled Aging Beef Kanda Awajicho Branch

Kappou Toumyou

Sushi Senzu Kitashinchi Souhonten

Mr. Takechi provides many people a happy time with "deliciousness" created by his skills.

Yakiniku Nabedonya Shikata

Providing pleasure with outstanding meat delicacies chosen by meat professionals.