Chef search result : Page 13

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

田村　史也Fumiya Tamura

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

Niku Kumoji 肉　久茂地 Kokusai dori, Okinawa Yakiniku (Japanese BBQ),Yakiniku/Steak / Okinawa Cuisine / Yakiniku (grilled meat) / Horumon (offal meat)

上原　優Yu Uehara

Ms. Uehara wants to spread the delicious meat to many people.

She was born in 2002 in Okinawa. At first, she was a customer at Niku Kumoji, but she started working there part-time when she became a high school student. The reason she started was its bright, comfortable atmosphere and delicious meat. She decided to join the restaurant to become a staff member with the intention of working hard. She received direct instruction from the manager at the time on service and meat preparation techniques. After graduating from high school, she continued as a full-time employee. She now plays an important role in the restaurant.

上原　優Yu Uehara

Japanese Cuisine Shingetsu 日本料理　新月 South Otsu, Shiga Japanese,Japanese / Fugu (blowfish) / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)

和田　知子Tomoko Wada

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Ms. Wada was born in Kyoto. She grew up as the eldest daughter in a family that ran a 360 year-old traditional Japanese restaurant in Higashiyama, Kyoto called [Harise]. She met and married her husband while refining her cooking skills at the restaurant. She then began to work as the manager and proprietress of his family's inn, [Shingetsu], located at his family home. Later, changing her business focus to kaiseki (traditional Japanese course cuisine), she opened the [Japanese Cuisine Shingetsu] restaurant. Using the knowledge she gained from her own family, she treats each of her guests with warm hospitality as a manager, with a brief that she was born to be a proprietor.

和田　知子Tomoko Wada

Fruit sour & spicechicken Seikasaketen フルーツサワー＆spicechicken　青果酒店 Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Dining Bar,Dining bar

赤堀　永Hisashi Akahori

Mr. Akahori turns any fruit into delicious fruit sours!

Leave it to him, from snacks that go well with drinks to meat dishes.

赤堀　永Hisashi Akahori

Sumibi-yakiniku Kagurazaka Ushimasu 炭火焼肉神楽坂牛ます Kagurazaka, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine

服部　一甫Kazuho Hattori

Mr. Hattori wants to share the charm and deliciousness of meat with the guests.

Mr. Hattori was born in 1985 in Kanagawa Prefecture. Initially worked as an editor. From the media industry perspective, he was engaged in the food industry, such as Recipe books for local cuisine. He then decided to switch to the world of food, beverage, and service at the invitation of an acquaintance. After joining Frontier One, he became the manager and waiter at Kagurazaka Ushimasu. He is sharing with the guests the charm and delicacy of "Yukifuri Wagyu Obanazawa."

服部　一甫Kazuho Hattori

Shimogamo Shiomiya Tongtong 下鴨　塩見家　とんとん Ginkakuji Temple/Kitashirakawa/Demachiyanagi, Kyoto Chinese,Chinese / Motsu Nabe (offal hot pot) / General / Shio Ramen (salt-flavored ramen)

塩見　聡朗Toshiro Shiomi

Mr. Shiomi is rooted in the community he loves and welcomes guests with dishes he puts his heart and soul into.

He was born in 1963 in Kyoto. Since the age of 18, he worked part-time in a restaurant. He has honed his skills by experiencing various genres of cuisine, mainly Chinese, but also yakiniku and other cuisines. After working at several restaurants, he opened Shimogamo Shiomiya Tongtong in 2014.

塩見　聡朗Toshiro Shiomi

Oniwasoto Fukuwauchi 鬼はそと　福はうち Sumikawa/Makomanai/Moiwa, Hokkaido Udon (noodles),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Curry Udon (noodles)

安藤　殉司Junji Ando

Aiming to be a chef who can be familiar with both cooking and guest service.

Mr. Ando was born in 1967 in Hokkaido. Wanting to be able to serve both customers and cook, he began working in a hotel restaurant where he could also serve as a waiter. He devoted himself to his daily training, studying cooking in the kitchen and developing a spirit of hospitality in the hall. After that, he moved to a Yakiniku restaurant, where he gained experience to become a meat expert. In 2003, he moved to an affiliated restaurant, "Kaisen & Meat Steak Maruyama." Then, in 2013, he moved to "Oniwasoto Fukuwauchi" as the head chef.

安藤　殉司Junji Ando

Nomikuidokoro Anzu 飲み食い処　あんず Kanda, Tokyo Beer Gardens/Halls,Taverns / General / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

工藤　光Hikaru Kudo

Mr. Kudo sets his goal to provide "attentive customer service." He takes on the challenge of making a highly satisfying restaurant.

Mr. Kudo was born in 1994 in Aomori prefecture. He began working in restaurants in his late teens. In Kantou area, he has experienced many types and genres of restaurants such as Izakaya(Japanese pub), Italian restaurant, and westernfood restaurant. Now, he works as a restaurant manager at Nomikuidokoro Anzu. He sets his goal to provide attentive customer service, and he tries his best to make a highly satisfying restaurant every day.

工藤　光Hikaru Kudo

Steak House Kanai Odawara-ekimae Branch ステーキハウス金井小田原駅前店 Odawara/Minamiashigara, Kanagawa Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

金井百香Momoko Kanai

Ms. Kanai came across delicious local beef.

She trained and experienced in service and cooking for eight years at Steak House Kanai Omuro-Kogen branch in Ito, Shizuoka. Having studied teppanyaki and Western cuisine, she is currently working at Steak House Kanai Odawara Ekimae branch.

金井百香Momoko Kanai

Menyasakaba Morimori Enoshima branch 麺屋酒場　盛盛　江ノ島店 Enoshima/Kugenuma, Kanagawa Ramen,Ramen (noodles) / Nagoya Cochin (chicken) / Yum Cha/Dim Sum / Miso Ramen (miso sauce ramen)

櫻井　輝Hikaru Sakurai

Serving delicious food using attractive ingredients found through travels throughout Japan.

Mr. Sakurai was born in 1990 in Tokyo. He started his career in the food and beverage industry because he loves eating, especially delicious food, in a lively and lively atmosphere with many people. He gained extensive experience in Japanese cuisine, Chinese, and izakaya(Japanese pub), mainly in Tokyo. In 2021, he became the manager of Menyasakaba Morimori. While traveling around Japan, such as Hokkaido and Iwate, he is looking for attractive ingredients and learning deeply about the food in each region. He applies this experience to develop the restaurant's menu, offering fascinating dishes daily.

櫻井　輝Hikaru Sakurai

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

小俣　卓也Takuya Omata

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

Wa Dining Sato 和Dining三十 Jinbocho, Tokyo Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Umeshu (plum wine)

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

Honkaku Yakiniku Motsunabe Nikuemon 本格焼肉もつ鍋肉衛門 Nishi-Kasai/Kasai, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

安　成達Ahn Seondal

Because the meat is so delicious, Mr. Ahn wants to share it with many people.

He was born in 1978 in Fukuoka. Started his career as a chef at a popular Korean restaurant, Tamura, in his hometown, Fukuoka. He then moved to Tokyo and opened a restaurant in Ginza at 27. Since then, as the owner of Nikuemon in Ginza, he has entertained many people for 20 years. He is currently the manager of the Kasai branch, leaving the operations of the Ginza branch to his successor. To share delicious meat with many people, he tries to create a yakiniku restaurant that can be enjoyed by all ages and cultures while paying close attention to the quality of the food and the space.

安　成達Ahn Seondal

Niku Bakuren 肉ばくれん Tenjinbashi/Tenjinbashi-suji, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

鈴木　昭宏Akihiro Suzuki

Mr. Suzuki provides a higher grade of food and atmosphere to create an inspiring dining-out experience.

He was born in 1973 in Osaka. At the age of 28, he started working for a company that operates a restaurant business, gaining experience mainly in Italian cuisine. In February 2023, he joined the newly opened Niku Bakuren, where he warmly welcomes guests from Japan and abroad.

鈴木　昭宏Akihiro Suzuki

OKKII Shin-Fukushima Branch OKKII 新福島店 Fukushima/Noda, Osaka Korean,Other Asian / Korean / Makgeolli / International/Fusion

野田　幸則Yukinori Noda

Mr. Noda makes customers smile with his cooking, which he has enjoyed ever since he was a child.

Mr. Noda was born in 1969 in Nagasaki. Ever since he was a child who enjoyed making food, he helped out his mother with cooking. This led him to work hard at cooking as his job. He took his first step as a chef at Rihga Royal Hotel and entered the world of French and Western cuisine. After that, he moved to the main Minoh branch of OKKII, a restaurant specializing in sundubu, a Korean soft tofu stew. He currently works at the Shin-Fukushima branch of OKKII as its manager, and provides attentive service that goes beyond customer expectations.

野田　幸則Yukinori Noda

Hamayakitaro Jimbocho Branch 浜焼太郎　神保町店 Jinbocho, Tokyo Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)

楊　勇Yong Yang

The life of a chef began in Japan. Mr. Yang provides hospitality with seasonal Japanese delicacies.

He is from China. Coming to Japan at 27, he has since built a career in the Japanese restaurant industry. From a ramen restaurant in Tokyo, he has been exposed to Japan's unique and ever-changing culinary culture. Currently, he is active as the manager of the Hamayakitaro Jimbocho Branch. He makes visitors smile with seasonal delicacies such as fish only available in that season.

楊　勇Yong Yang

Feliz-malto Feliz-團斗 Malto Shijo Karasuma/Karasuma Oike, Kyoto Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

田島　啓史Hiroshi Tajima

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Mr. Tajima was born in 1981 in Kyoto. Loves to cook, so he naturally wanted to become a chef. Began training at the age of 20 at a renowned restaurant in Arashiyama that offers a fusion of Kyoto cuisine and French courses. For 6 years, he studied single-mindedly and gained further experience in creative Japanese restaurants and Izakaya (Japanese-style pubs). He joined the company in February 2018 when a person he worked with at the creative Japanese restaurant launched TD-MOVE Inc. and invited him to join the company. He has worked as the head chef at Feliz-malto since March 2018.

田島　啓史Hiroshi Tajima

Anan Akasaka Branch あん庵　赤坂店 Akasaka, Tokyo Izakaya (Japanese tavern),Taverns / Chicken / Sashimi (raw fish)/Seafood / Tofu Dishes

横川　達也Tatsuya Yokokawa

Mr. Yokokawa loves talking with people. The energetic voice of this chef make his restaurant bright and lively.

Mr. Yokokawa was born in 1992 in Tottori. He has been interested in cooking ever since he was young, and he entertained his family with the food that he made. Because he also enjoyed talking with people, he decided to walk the path of dining in the future. When he was a student, he began working part-time at a restaurant, and after graduation, he entered the dining industry. Currently, he works as the restaurant head at Anan Akasaka Branch. He always shows his smiling face to guests visiting the restaurant and brightens the place with his lively voice.

横川　達也Tatsuya Yokokawa

oh! My Steak oh！　マイステーキ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak

秦　幸治Koji Hata

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

Nishiguchi Sakaba Homerun 西口酒場ホームラン Nishi-Shinjuku, Tokyo Izakaya (Japanese tavern),Taverns / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine) / General

キングくんKing-kun

Mr. King-kun is a chef who turns the joy of eating into laughs, making people's hearts smile with cuisine.

He was born in Kagawa. When he saw people enjoying his cooking, saying it was delicious, he decided to become a chef. After training at about 20 restaurants, he now works at Homerun. His food is full of deliciousness and love. He is also a comedian and his motto is to provide laughs and delicious dishes.

キングくんKing-kun

Restaurant ranking

Browsing history

Charcoal-grilled Yakiniku -shintan-

Mr. Tamura never forgets to handle the ingredients carefully because he believes in their potential.

Niku Kumoji

Ms. Uehara wants to spread the delicious meat to many people.

Japanese Cuisine Shingetsu

The proprietress of the traditional Japanese restaurant, treating guests with a warm and gentle heart.

Fruit sour & spicechicken Seikasaketen

Mr. Akahori turns any fruit into delicious fruit sours!

Sumibi-yakiniku Kagurazaka Ushimasu

Mr. Hattori wants to share the charm and deliciousness of meat with the guests.

Shimogamo Shiomiya Tongtong

Mr. Shiomi is rooted in the community he loves and welcomes guests with dishes he puts his heart and soul into.

Oniwasoto Fukuwauchi

Aiming to be a chef who can be familiar with both cooking and guest service.

Nomikuidokoro Anzu

Mr. Kudo sets his goal to provide "attentive customer service." He takes on the challenge of making a highly satisfying restaurant.

Steak House Kanai Odawara-ekimae Branch

Ms. Kanai came across delicious local beef.

Menyasakaba Morimori Enoshima branch

Serving delicious food using attractive ingredients found through travels throughout Japan.

Gyuhorumon to Sengyo Ushitomiya Shibuya Dogenzaka Branch

Trained at various types of restaurants, including Japanese and Italian restaurants.

Wa Dining Sato

Delivering new charms of Japanese food based on the skills polished at a famous restaurant-inn.

Honkaku Yakiniku Motsunabe Nikuemon

Because the meat is so delicious, Mr. Ahn wants to share it with many people.

Niku Bakuren

Mr. Suzuki provides a higher grade of food and atmosphere to create an inspiring dining-out experience.

OKKII Shin-Fukushima Branch

Mr. Noda makes customers smile with his cooking, which he has enjoyed ever since he was a child.

Hamayakitaro Jimbocho Branch

The life of a chef began in Japan. Mr. Yang provides hospitality with seasonal Japanese delicacies.

Feliz-malto

Mr. Tajima draws on his experience at a renowned Japanese restaurant to offer seasonal dishes using miso from all over the country.

Anan Akasaka Branch

Mr. Yokokawa loves talking with people. The energetic voice of this chef make his restaurant bright and lively.

oh! My Steak

Mr. Hata's love for cooking led him to take that path in life. When he was finally ready, he opened his own restaurant.

Nishiguchi Sakaba Homerun

Mr. King-kun is a chef who turns the joy of eating into laughs, making people's hearts smile with cuisine.