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541 - 560 of 1838 chefs

DUMBO PIZZA FACTORY Yokohama

DUMBO PIZZA FACTORY 横浜

  • Yokohama Station, Kanagawa
  • Italian,Italian/French / Italian / Pizza / Beer

Sangubashi IBUSANA

参宮橋いぶさな

  • Shinjuku Station South Exit/Yoyogi, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

岡崎 安統Yasunori Okazaki

Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.

Mr. Okazaki was born in 1979 in Tokyo. A regular customer who used to go to his parents' sushi restaurant was the owner of a yakiniku restaurant. The owner offered him a job at his restaurant. Because he was always a fan of meat, he readily agreed. After graduating from high school, he joined the restaurant, marking the full-blown start of his career. Since then, he has mastered yakiniku cuisine and has been dedicated as a meat professional for more than 20 years. In 2021, he joined IBUSANA and now works hard as a meat chef. 

岡崎 安統Yasunori Okazaki

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

Hokkoriya

ほっこり家

  • Yakuin, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine

梅野Umeno

Switching from Japanese cuisine to Teppanyaki, Mr. Umeno has a delicate technique that brings out the charm of the ingredients in a simple way.

He was born in 1981 in Fukuoka. At first, he started his career as a Japanese chef. After 8 years of experience as a chef at a Japanese restaurant in Tokyo, he changed to Teppanyaki. Following studying in Fukuoka, he opened Hokkoriya.

梅野Umeno

Katsuemon

勝衞門

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Udon (noodles),Japanese / Tempura (battered, fried seafood and vegetables) / Kansai-style Udon (noodles) / Soba (noodles)

安田 達志Tatsushi Yasuda

A restaurant manager offers an elaborate bowl of noodles that is quick and easy to enjoy.

Mr. Yasuda was born in 1977 in Tottori. He originally worked at an affiliated okonomiyaki (Japanese savory pancake) restaurant. After receiving an offer from the owner of the same restaurant, he transferred to Katsuemon, which opened in 2023. He now serves as the restaurant manager, managing various tasks, including cooking and customer service. With his experience working at udon (thick noodles) and okonomiyaki restaurants, he strives to provide satisfying bowls for the busy lunch crowd to those looking for a drink after hours.

安田 達志Tatsushi Yasuda

Kushitei Shibuya Stream

串亭 渋谷ストリーム

  • Shibuya South Exit, Tokyo
  • Kushiage/Kushikatsu (deep-fried skewers),Japanese / General / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood

赤石 雄Yu Akaishi

Since school age, Mr. Akaishi has set out for a career in the culinary world.

After studying Japanese and Kyoto cuisine, he joined Real Taste Corporation from Kappo Cuisine. He has been working with his skills to make the customers' time at the counter more important. After serving as the head chef of another new restaurant, he became general chef of Kushitei. He is committed to seasonal ingredients and continues to discover new ways to use these ingredients by combining 100 percent sunflower oil with his special breadcrumbs.

赤石 雄Yu Akaishi

Sumibi Yakiniku Hibinotei Nakamozu Branch 

炭火焼肉ひびの亭 中百舌鳥店

  • Sakai, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

岸本 英則Hidenori Kishimoto

Mr. Kishimoto entered the world of Yakiniku after working in Japanese cuisine. Values how to present high-quality ingredients appealingly.

He was born in 1980 in Osaka. Entered the world of food and drink from the age of 18. In the beginning, he worked in Japanese cuisine as his main genre. He has honed his skills as a chef in Japanese cuisine, which, like Yakiniku, values its ingredients. After 5 years of experience at a kaiseki restaurant, he switched the genre to Yakiniku. Since around 2013, he has been working at the current restaurant. He is currently its manager.

岸本 英則Hidenori Kishimoto

Shotaro

笑太郎

  • Yodoyabashi, Osaka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Soba (noodles)

寺脇 拓Hiraku Terawaki

Mr. Terawaki started his career in the food and beverage world at 17, building a wealth of experience along the way.

He was born in 1981 in Toyonaka, Osaka. He started his training as a chef at a sushi restaurant when he was 17. After working at a sushi restaurant for 9 years, he worked at a soba restaurant for 7 years. After years of gaining experience, he became independent at 34. In 2011, he opened Rakutaro as the owner. In December 2021, the restaurant was relocated, and he began a new restaurant, Shotaro. He personally selects seafood and other ingredients at the market, purchasing high-quality ingredients and always striving to provide guests with the most delicious meals.

寺脇 拓Hiraku Terawaki

Tenkaaji Sanbashi Main Branch

天下味桟橋本店

  • Kochi Station/Harimayabashi, Kochi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)

谷渕 聡Satoshi Tanibuchi

Takes a step forward, day by day, to become the ideal restaurant chef.

Mr. Tanibuchi was born in 1972 in Aomori and raised in Kochi. He was fascinated by a chef at a restaurant that his family had known since he was a child, and so naturally chose the path of cooking. Moved to Osaka at 18 and trained in various kinds of cuisine, mainly at restaurants. Later, he returned to his hometown in Kochi and joined Tenkaaji in 2006, attracted by the company's community-based efforts. Each day, he devotes himself to cooking to please his guests.

谷渕 聡Satoshi Tanibuchi

Rokkasen Nishiguchi Main Branch

六歌仙西口本店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

迫田 進一郎Shinichiro Sakoda

Welcoming guests with gracious customer service.

Was born in 1972 in Kagoshima. He originally worked in another field, but had the opportunity to join the food service industry. Day by day, as he continued to see customers' happy faces, he grew to understand how wonderful the industry was. As the owner of Rokkasan, he warmly welcomes every guest.

迫田 進一郎Shinichiro Sakoda

Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari

熟成ホルモン・山形牛 炭火焼肉 牛語

  • Fukushima/Noda, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

津村 輝彦 Teruhiko Tsumura

Mr. Tsumura continues to follow the path he believes in.

He was born in 1986 in Osaka. He has been engaged in the restaurant business from a part-time job and has worked diligently in the industry. Throughout his career, he had many opportunities to work at restaurants that mainly served meat. Since he had been a customer of Ushigatari, he had the chance to work there. Utilizing the customer service skills and knowledge of ingredients that he has developed over the years, he is now running the restaurant as the manager.

津村 輝彦 Teruhiko Tsumura

Kuroge Wagyu Yakiniku Shiro ka Kuro

黒毛和牛焼肉 白か黒

  • Nishi-Shinjuku, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Bibimbap / Beer

兒玉 宇則Hironori Kodama

Mr. Kodama is a chef filled with a deep love for wagyu who brings out the best in meat with skill and passion.

He was born in 1984 in Hokkaido. At the age of 30, he reevaluated his life and decided to pursue a career as a chef, driven by the desire to show his child a father to be proud of. His journey began with the fond memories of enjoying wagyu sukiyaki with his grandfather. With a deep love for meat, he is dedicated to sharing the deliciousness of wagyu with as many people as possible, refining his skills every day. His sincere approach to ingredients and the passion he pours into every dish resonate with many. He is committed to offering dishes that fully bring out the allure of wagyu, pushing forward each day.

兒玉 宇則Hironori Kodama

Tori-no-Miyagawa AKASAKA INTERCITY AIR

鶏の宮川 赤坂インターシティAIR

  • Roppongi, Tokyo
  • Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake

橋本 淳Jun Hashimoto

The most reliable chef in the restaurant leads the young chefs by showing them the way. 

He was born in 1980 in Fukushima prefecture. In Tokyo, he accumulated experiences at a kaiseki (traditional Japanese cuisine) restaurant for 7 years and an Italian restaurant for 3 years. Currently he works as the master chef for [Yakitori Miyagawa Akasaka branch], and [Tori-no-Miyagawa AKASAKA INTERCITY AIR] which is operated in a new business style. He works hard towards [the most popular chicken restaurant in the world] making full use of his management ability obtained through his experience managing two different types of restaurants. His goal is to create a flexible organization to promptly meet the changing needs of the guests. This reliable leader also makes efforts to educate the chefs of the new generation.

橋本 淳Jun Hashimoto

Sennaritei Kyara

せんなり亭 伽羅

  • Hikone/Taga/Aisho, Shiga
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese

久木 修次Shuji Hisaki

Pursuing dishes that incorporate Omi beef into Japanese cuisine. 

Since 1980, Mr. Hisaki has worked in hotels and sushi restaurants, honing his skills in Japanese cuisine. He joined the Omi beef specialty restaurant Sennaritei in 2003. He continuously researches and serves dishes featuring Omi beef, from appetizers to main courses. 

久木 修次Shuji Hisaki

Yakiniku Sutaminayama

焼肉スタミナ山

  • Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

末吉 勇大郎Yutaro Sueyoshi

With the motto "Challenge is the future!" Mr. Sueyoshi keeps moving forward.

He was born in 1993 in Kyoto. He grew up in an environment where he was exposed to the food and beverage service industry from a young age. While studying abroad in Vancouver at 18, he worked part-time at a restaurant and developed a deep interest in the service industry. After coming back to Japan, he joined a company in the food and beverage industry. He was given the responsibility of managing multiple stores in this rapidly expanding company. Through this experience, he understood the vast possibilities of the industry. After that, he worked as the opening manager of a membership-based yakitori restaurant, where he learned about the operation of a specialized business model. When he was 25, he set a goal to become independent by 30 and later opened Yakiniku Sutaminayama.

末吉 勇大郎Yutaro Sueyoshi

Terrace Restaurant Rose

テラスレストラン・ローズ

  • Mito/Hitachinaka, Ibaraki
  • French,Italian/French / French

長谷川 恭央Yasuo Hasegawa

Mr. Hasegawa is a guest-oriented chef who charms with his proven skills and warmth of heart.

He was born in 1974 in Fukushima. After graduating high school, he went to culinary school and trained at French restaurants. In 2005, he joined his current company and has studied in various settings, including the banquet kitchen. Since 2014, he has been working as the head chef at Terrace Restaurant Rose, where he is committed to preparing and serving dishes that are close to the guests. At the Teppanyaki Jin in the restaurant, he also values communication. He is a veteran chef whose charm lies in his solid skills as a professional cook and his warmth of service.

長谷川 恭央Yasuo Hasegawa

Shibuya Gyumon

渋谷 牛門

  • Shibuya South Exit, Tokyo
  • Halal,Global/International / Yakiniku (grilled meat) / Horumon (offal meat) / Makgeolli

タナさんTana

A pioneer of halal yakiniku, receiving huge acclaim from Muslims living in and visiting Japan.

Mr. Tana was born in 1972 in Bangladesh. For many years, he has been in charge of the kitchen of Shibuya Gyumon, which provides yakiniku with halal-certified ingredients and cooking methods for Muslims. To serve halal food, he has studied thoroughly by taking classes and ordering books written in Bengali, his native language. As a pioneer in providing halal food in Japan, he also focuses on guidance to the staff working together in the restaurant's kitchen.

タナさんTana

Watahan

わた半

  • Sannomiya, Hyogo
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Steak

田村 裕文Hirofumi Tamura

Hoping to create smiles with delicious food from Tamba, Mr. Tamura opened Watahan with his family.

Mr. Tamura was born in 1966 in Osaka and raised in Kobe since the age of 7. At 22, he started his career as a chef at a Teppanyaki (iron griddle cooking) restaurant. He learned about cuisine, customer service, and meat, then opened Watahan in 1993. He has endeavored to create a friendly restaurant with warmth and hospitality for his guests. As the manager, he and his younger sister are currently looking to celebrate the 30th anniversary of the restaurant's opening, and he is running the restaurant to apprise the new generation of the deliciousness of Sanda beef.

田村 裕文Hirofumi Tamura

hiroto

hiroto

  • Komachi/Jizodori, Hiroshima
  • French,Italian/French / French

廣戸 良幸Yoshiyuki Hiroto

He apprenticed at the prestigious restaurants in Tokyo and England.

Born in 1975 in Shimane Prefecture. His desire "I don't want to be an office worker" made him to choose a culinary career path when he was a senior high school student. After graduating from a culinary school, he worked at [Rihga Royal Hotel Hiroshima] for 5 years, then moved to Tokyo with a support of acquaintance, and entered [The Georgian Club], a renowned French restaurant in Nishiazabu which is closed now. Later, he worked at [Park Hyatt Tokyo], an exclusive restaurant in Roppongi and at a two stars restaurant in England to build up further experience. In 2005, he opened [hiroto], that received a one star rating in Hirooshima restaurant guide.

廣戸 良幸Yoshiyuki Hiroto

SAKURA Roppongi

SAKURA 六本木

  • Roppongi, Tokyo
  • French,Italian/French / General / Omurice (omelet rice) / Wine

山本 柊磨Shuma Yamamoto

Chef of an authentic Western restaurant who has continued to hone his skills mainly in Italian. 

Mr. Yamamoto was born in 1996 in Saitama. He began his interest in cooking in junior high school when he started making meals for it himself. He began to enjoy serving his family and being told how delicious it was. At 22 years old, after graduating from college, he started working at a restaurant a friend was recruiting for and studied mainly Italian cuisine. In September 2022, he moved from SAKURA Kabukicho to SAKURA Roppongi, where he serves as the chef.

山本 柊磨Shuma Yamamoto

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