261 - 280 of 1628 chefs
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Naniwa Yakiniku Saburo
浪華焼肉さぶろう
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball
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北井 幸雄Yukio Kitai
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To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.
He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.
北井 幸雄Yukio Kitai
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Miyajimazushi Maimon
宮島鮨まいもん
- Hatsukaichi/Otake, Hiroshima
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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原田直幸Naoyuki Harada
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Mr. Harada offers a "luxurious time" with the finest ingredients.
He was born in 1994 in Hiroshima. After graduating from culinary school, he worked for the world-famous "Al che-cciano", an Italian restaurant group. He returned to Hiroshima in 2015 with the opening of Miyajima Bocca Al-che-cciano, the predecessor of Miyajimazushi Maimon. He worked as a sous chef and manager at the restaurant. When it closed, he went to Kanazawa to learn sushi. In 2020, he was appointed as manager with the opening of Miyajimazushi Maimon. He pursues genre-defying deliciousness with the techniques he has gained in Italian cuisine and sommelier knowledge.
原田直幸Naoyuki Harada
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Meet & Meets
Meet & Meets
- Fushimi/Daigo, Kyoto
- Steak,Yakiniku/Steak / Japanese Beef Steak / General / Steak
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土井 隆盛Takamori Doi
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After working as a chef at a hotel, Mr. Doi returned to his hometown. His motto is "a restaurant that cheers up the guests."
He was born in 1995 in Kyoto. He started his career as a chef at a hotel in Hokkaido and has experienced various menu genres. Then, he returned to Kyoto and is currently working as the manager of Meet & Meets. With the concept of a steak diner, he encourages his staff to serve customers cheerfully and energetically. He is always striving to create a restaurant that "cheers up the guests."
土井 隆盛Takamori Doi
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Wafuu-dokoro Usagi
和風処 うさぎ
- Asakusa, Tokyo
- Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake
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母良田 良平Ryohei Horota
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Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.
He was born in 1988 in Aomori and has worked as a chef at restaurants in his hometown and Tokyo. His repertoire is diverse, having experience not only in his main field of Japanese cuisine but also in Teppanyaki (iron griddle grilling), Chinese cuisine, and sushi. At Usagi, he offers a menu that mixes Japanese cuisine with various other elements. From simple, classic Japanese cuisine that maximizes ingredients to more innovative dishes that incorporate genre-defying ideas, he delights diners with a wide variety of unique dishes.
母良田 良平Ryohei Horota
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Shimotsuki
霜月
- Itabashi, Tokyo
- Izakaya (Japanese tavern),Taverns / General / Beer / Wine
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伊藤 瑞紀Mizuki Ito
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Having worked as a hotel chef and interior decorator, Mr. Ito pursued an izakaya as his culmination.
He was born in 1993 in Saitama. He worked as a hotel chef for 6 years in charge of restaurant and banquet cuisine. Then, after working as an assistant manager of an izakaya for about 3 years, he opened his own restaurant. That is Shimotsuki, which offers a menu that features mainly Western-style dishes and a friendly atmosphere. Since he also ran an interior decorating business in the past, Mr. Ito's creativity is also reflected in the space. Shimotsuki is a restaurant that can be called the culmination of his cultivated knowledge and techniques.
伊藤 瑞紀Mizuki Ito
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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)
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金井百香Momoko Kanai
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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
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Hotel's
Hotel's
- Omotesando/Aoyama, Tokyo
- Italian,Italian/French / Steak / Italian / French
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木田 翼Tsubasa Kida
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A man who inherits the passion of Mr. Shusaku Toba.
Mr. Kida was born in 1992 in Chiba. After attending culinary school and graduating, he worked at hotels and famous restaurants in Tokyo before becoming sous chef at sio in April 2019. In December 2019, he experienced the launch of Parlor Ohashi and then became the chef of o/sio at Marunouchi o/sio. He also launched the sukiyaki restaurant Kitsune in Nara and the destination restaurant NAGANO in Nagano. Currently, he is the executive chef of nine restaurants operated by sio Inc.
木田 翼Tsubasa Kida
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Doikatsuman Kinkakuji Branch
土井活鰻 金閣寺店
- Kinkakuji Temple/Kinugasa/Kita-ku, Kyoto
- Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl)
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金谷 竜大Tatsuhiro Kanatani
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[Doikatsuman] Chef's skill and spirit learned at the main branch.
Mr. Kanatani was born in 1991 in Kyoto. He was attracted by the spirit of Mr. Doi Katsunagi Eel, the owner-chef of Doikatsuman, so he entered the head restaurant as one of the chefs. Through his daily training, he inherited the technique of charcoal-grilled eel, which makes the thick eel fluffy, and the passion of the chefs who have been delighting people with delicious eel. Then, the Kinkakuji Branch, the third branch of the restaurant, was opened. He is currently the owner and chef of the Kinkakuji Branch.
金谷 竜大Tatsuhiro Kanatani
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Yakiniku Ishigakijima Misakigyu Akasaka Branch
焼肉石垣島美崎牛 赤坂店
- Akasaka, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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阿次富 洋貴Hirotaka Ajitomi
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Presenting the charm of "Misaki Beef" in Akasaka.
Mr. Ajitomi was born in 1975 in Okinawa. Since the opening of Misaki Beef Honten Co., Ltd. and the launch of the brand, he has worked to develop the Misaki Beef brand. Having experience as a chef and in in-store meat sales and wholesale, he has conveyed the appeal of "Misaki Beef" from various angles. Currently, he is working as a chef at Yakiniku Isigakijima Misakigyu Akasaka branch, spreading the charm of "Misaki Beef" from a corner of Akasaka.
阿次富 洋貴Hirotaka Ajitomi
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TENKU YAKINIKU Restaurant SEIYUZAN
天空焼肉 星遊山
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Horumon (offal meat)
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辻内 雄一郎Yuichiro Tsujiuchi
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Inspired by grandfather to choose the path of cooking. A skilled chef with a thorough knowledge of beef.
Chef Tsujiuchi was born in 1966 in Aichi Prefecture and raised in Tokyo. He was inspired to become a chef by his grandfather who worked as a chef in the Shikoku area. After graduating from Tsuji Culinary Institute, he at first aimed to work in traditional Japanese cuisine, but after receiving a job offer from the yakiniku (Japanese BBQ) restaurant where he worked part time, he changed his focus to training in yakiniku cooking. After gaining experience working in various yakiniku restaurants, he has been active at Seiyusan since its opening in 2003. He works each day in the kitchen as head chef, applying his passion to drawing the ultimate flavor from carefully-selected cuts of beef.
辻内 雄一郎Yuichiro Tsujiuchi
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Private Room Yakiniku GemBeef Namba Shinsaibashi Main Branch
完全個室焼肉 GemBeef 難波心斎橋本店
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)
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Gyuhorumon to Sengyo Ushitomiya Yoyogi-Hachiman Branch
牛ホルモンと鮮魚 牛冨屋 代々木八幡店
- Shinjuku Station South Exit/Yoyogi, 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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Wagyu Kurosawa Sakaimachi-dori Branch
和牛黒澤 堺町通り店
- Otaru/Yoichi/Shakotan, Hokkaido
- Unagi (eel),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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福場 憲二Kenji Fukuba
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Mr. Fukuba is a head chef who strives to provide blissful cuisine and time.
He was born in 1985 in Hokkaido. Interested in the job of a chef, he entered the restaurant industry. He started his career as a Japanese chef, specializing in Yakitori and Tempura, and studied hard. He entered Wagyu Kurosawa because he was attracted by the concept of "serving Japanese cuisine featuring meat as the main ingredient." As he handles various types of meat, such as Shiraoi beef, Sendai beef, Omi beef, Miyazaki beef, and Kobe beef, he realizes the depth of Wagyu beef every day. He is now the head chef of Wagyu Kurosawa Sakaimachi-dori Branch.
福場 憲二Kenji Fukuba
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Kagurazaka Oishinbo Main Branch
神楽坂おいしんぼ本店
- Kagurazaka, Tokyo
- Japanese,Japanese / General / Kaiseki (traditional multi-course meal) / Yuba (tofu skin)
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中田 大輔Daisuke Nakada
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Continuously choosing truly delicious ingredients based on training in places with their own character.
Mr. Nakada was born in 1980 in Tokyo. When he was in his third year of junior high school, the head chef of a small restaurant his parents frequented showed him what working in the kitchen was like. At that time, he was so impressed that he asked to become an apprentice. He started his apprenticeship at a fine restaurant in Asakusa. His feelings deepened as he was exposed to the local cuisine of various regions, including Shizuoka and Fukushima. After returning to Tokyo, he honed his skills in the world of Kaiseki (tea-ceremony dishes) cuisine. In April 2020, he joined the Kagurazaka Oishinbo Main Branch. He is passionate about making the best theme of the ingredients that arrive directly from production sites every morning.
中田 大輔Daisuke Nakada
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Marudori x Yakitori Kanzen Koshitsu Izakaya Kiichi
丸鶏×焼き鳥 完全個室居酒屋 Kiichi
- Chiba Station, Chiba
- Japanese,Japanese / General / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers)
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福田 真己Masaki Fukuda
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Challenging the world of cooking with a passion for cuisine.
Mr. Fukuda was born in 1987 in Kanagawa. His love of eating delicious food led him to want to bring others joy through his cooking. As a chef, he found the fun in making dishes. He is also attracted to working with his own skill alone, regardless of location. He joined "Marudori x Yakitori Kanzen Koshitsu Izakaya Kiichi" by fate. There, he creates various innovative dishes and has gained support from many people.
福田 真己Masaki Fukuda
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Higashiyama Garden
東山庭 Higashiyama Garden
- Maruyama Park/Kodaiji Temple/Kiyomizu Temple, Kyoto
- Italian,Italian/French / Italian / Pasta / Steak
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石井 隆雄Takao Ishii
The Chef's Recommendations -
Mr. Ishii is an award-winning chef who embodies tradition and innovation.
He was born in January 1967 in Kyoto. Since elementary school, he has loved to stand in the kitchen and serve food to those around him to their delight. After graduating from culinary school, he worked at Granvia Osaka Stream for 6 years, at the Westin Hotel Osaka for 9 years, and independently in Tokyo for 5 years, followed by 3 years at Granvia Kyoto and 3 years at L'Hôtel de Hiei. He has won many awards, including first prize at the 2009 National JR Hotel Group Culinary Competition. He has been charming guests with his refined taste and artful presentation.
石井 隆雄Takao Ishii
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Rome 3 chome Dai Nagoya Building Branch
ローマ三丁目 大名古屋ビルヂング店
- Nagoya Station, Aichi
- Italian,Italian/French / Pizza / Pasta / Italian
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丹部 優Yu Tanbe
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With aspirations to his uncle patissier, he decided to pursue the food career.
He was born on March 11, 1989 in Shiga Prefecture.He wanted to be like his uncle patissier since he was child, and found cooking was fun. Started his cooking experience at a Japanese restaurant in Kyoto, he widened his experience at an Italian restaurant in Nagoya, and started to work the current restaurant from March 2016.
丹部 優Yu Tanbe
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Kawabata Shisshi
川端 志史
- Kawabata/Gion, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine
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森永 書史Fuhito Morinaga
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Mr. Morinaga attracts guests with new-style yakiniku courses that skillfully draw out the charm of Kyushu's wagyu beef.
He was born in 1981 in Fukuoka. The owner of Kawabata Shisshi. He started his career in the restaurant industry at the Fukuoka branch of the long-established ryotei restaurant Nadaman, where he learned restaurant management, including customer service and food handling. Then, he got a chance to work with the famous restaurant Yuki in Nishi-Nakasu and obtained a sommelier certificate while improving his cooking skills and exploring the pairing of food and wine. He worked as a manager at the restaurant and continued his studies. In December 2023, he founded his current restaurant and became independent. Presenting courses that evolved the delicious taste and world view of yakiniku, he is bringing a new style to Fukuoka's food scene.
森永 書史Fuhito Morinaga
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Bar OcciGabi Wine
Bar OcciGabi Wine (バーオチガビワイン)
- Nishi 11 Chome/18 Chome, Hokkaido
- Wine Bar,Bars (pubs) / Italian / Pasta / Wine
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神保 友輝Yuuki Jimbo
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Mr. Jimbo is a chef who brings smiles to guests' faces with Hokkaido wines and ingredients.
He was born in 1998 in Hokkaido. It all began with the desire to bring smiles to guests using Hokkaido wines and ingredients, which prompted him to proceed in the food and beverage industry. He gained experience in various restaurants primarily focused on Hokkaido-sourced ingredients and drinks in locations like Tomakomai, Hakodate, Sapporo, and Otaru. Currently, he is active as a chef at Bar OcciGabi Wine, which opened in March 2023. Every day, he passionately offers his guests recommended wines and heartfelt dishes across the counter.
神保 友輝Yuuki Jimbo
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Yakiniku RIKIO
焼肉RIKIO
- Yomitan/Chatan, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean
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田澤 大悟Daigo Tazawa
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Mr. Tazawa is a cooking maestro and an experienced professional.
He was born in 1980 in Hokkaido. Pursuing his passion for the culinary world, which he dreamed of since childhood, he is a chef with experience in various genres. He has mastered a wide range of techniques, from teppanyaki to French, Japanese, and Italian cuisine. Recognized for his expertise, he has been working at Yakiniku RIKIO since 2021. His cuisine is not just a meal but rather an art of sorts. The flavors created by his experience and passion touch the heart.
田澤 大悟Daigo Tazawa
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