Tokyo Chef search result : Page 7

Kyushu Meat Club Kyushu Meat Club Shinjuku-Sanchome, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

寺山　耕平Kohei Terayama

Mr. Terayama brings smiles to many people's faces with the "deliciousness" he is fascinated by.

He was born in 1983 in Nagasaki. A part-time job as a student led him to enter the culinary world, where he was employed at a yakiniku restaurant. While learning about quality meat, he became more deeply interested in cooking and enrolled in a culinary school. After graduation, he trained at a Japanese restaurant, honing his techniques before joining a renowned yakiniku restaurant in Fukuoka, where he thrived for 7 years as head chef. Despite receiving offers from various establishments, he moved to Tokyo and became involved in the opening of Kyushu Meat Club, where he now serves as head chef.

寺山　耕平Kohei Terayama

Ushini Kanabou Azabu-juban 牛に金棒　麻布十番 Azabu-Juban, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

西田　鷹直Takanao Nishida

From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.

Mr. Nishida was born in 1991 in Shizuoka. After graduating from culinary school, he trained at a French restaurant in Tokyo for two years. Then he went to France for a year and a half to study. He worked with top chefs at a restaurant with a star. After returning to Japan, he worked as a head chef at a French restaurant in Tokyo. At 25, he became the head chef at Nishi-Azabu Kenshiro. He was also involved in the launch of a new branch. After that, he worked as the head chef of a members-only restaurant in Nishi-Azabu and is currently working as the head chef of Ushini Kanabou.

西田　鷹直Takanao Nishida

Yakiniku Motoyama Ebisu Branch 焼肉もとやま恵比寿店 Ebisu, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

渡部　一彦Kazuhiko Watanabe

Enjoy carefully selected Kobe beef.

Mr. Watanabe is an unparalleled yakiniku lover and fell in love with the taste of Yakiniku Motoyama, so much so that he left the company he worked for for many years to join Yakiniku Motoyama. Starting as a cooking assistant, he later served as a manager at all Yakiniku Motoyama branches. He now works hard as the head of the company's dining industry department.

渡部　一彦Kazuhiko Watanabe

Wasanbon Ginza Branch 和三盆　銀座店 Ginza, Tokyo Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐藤　宗雄Muneo Sato

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

He was born in 1969 in Tokyo. Started his career as a chef at a local Italian restaurant. After that, he got a job at a hotel and experienced various cooking genres, mainly in the Western food department. After further experience as a chef in various places in Tokyo, he now works at Wasanbon. Mr. Sato is well-versed in a variety of culinary genres, from Japanese to Western cuisines. He has developed an approach that brings out the full flavor of the ingredients using a varied technique that transcends the boundaries between genres.

佐藤　宗雄Muneo Sato

Wagyu Yakiniku KIM 和牛焼肉 KIM Shirokane/Shirokanedai, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

Beef Sushi Kintan 牛肉寿司　きんたん Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

清水　修Osamu Shimizu

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.

清水　修Osamu Shimizu

Ryoriya MOTO 料理屋 MOTO Nishi-Azabu, Tokyo Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

山本　博之Hiroyuki Yamamoto

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

He was born in 1975 in Tokyo. He has been honing his skills and sensibilities in the world of chefs since his early 20s. After gaining experience as a chef at traditional Japanese restaurants in Kyoto, Osaka, and Tokyo, he became independent. Currently, he is actively working as the owner and chef at "Ryoriya MOTO" located in Nishi-Azabu, Minato-ku.

山本　博之Hiroyuki Yamamoto

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

阿次富　洋貴Hirotaka Ajitomi

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

theBAR theBAR Odaiba, Tokyo Bar/Cocktails,Bars (pubs) / Wine / Cocktail / Whisky

Teppanyaki Steak SUN SHO 鉄板焼　ステーキ　SUN　SHO Akasaka, Tokyo Steak,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

田中　裕子Hiroko Tanaka

Ms. Tanaka's enjoyment of cooking and tasting food is the starting point of her career as a chef.

She was born in Osaka. Her love for cooking has already developed since she was in elementary school, and she served the same menu to her family whenever she had cooking classes in home economics. She also loved to eat. After graduation, she entered the restaurant industry and has been constantly involved with restaurants ever since. Having attended culinary school, she has worked as the proprietress of a sushi restaurant and a restaurant. She also worked at a teppanyaki restaurant in Roppongi and aspired to open her own restaurant someday. Then, she opened Teppanyaki Steak SUN SHO in 2015 as the owner-chef.

田中　裕子Hiroko Tanaka

Yakitori Kemuri [Sake specialty store] 焼き鳥けむり【日本酒専門店】 Shinjuku East Exit/Kabukicho, Tokyo Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Sake

池原　慎太郎Shintaro Ikehara

Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.

He was born in 1994 in Okinawa and is currently working at Yakitori Kemuri. He is conscious not only of creating an appealing menu that makes the most of tasty chicken skewers but also of providing friendly service. He aims to create a restaurant with a familiar atmosphere that makes people want to visit regularly.

池原　慎太郎Shintaro Ikehara

USHIHACHI Akihabara Branch USHIHACHI 秋葉原店 Akihabara, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

REST3art REST3art Sugamo, Tokyo Italian,Italian/French / General / Italian / Others

米島　正治Shoji Yonejima

The out-of-the-box cuisine is a culmination of the skills and knowledge that Mr. Yonejima has cultivated in the food and beverage industry.

He was born in 1973 in Fukagawa and grew up in Nihonbashi. As a genuine Tokyo native from three generations, he is very friendly. A part-time job as a student led him to the world of food and beverage at the age of 16. After studying cooking and service at various restaurants in Tokyo, including ZEST and KIHACHI Italian, he became independent at 30. In 2003, he opened Rest Rest Rest in Sugamo, his mother's hometown. In 2023, it was relocated to Sugamo Jizou-dori Shopping Street and reopened as REST3art (Restart). He offers creative cuisine that is not bound by the framework of Italian cuisine.

米島　正治Shoji Yonejima

Ayakaritai あやかり鯛 Yushima, Tokyo Local Japanese,Japanese / General / Local Japanese Cuisine / Sake

大山　和樹Kazuki Oyama

Mr. Oyama wants to provide guests with the best pairing of dishes and sake.

He was born in Kanagawa. Influenced by his mother, who was good at cooking, he aimed to be a chef from a young age. After gaining experience in various genres, including Japanese food, he became a head chef at the same time as joining Ayakaritai in 2019. He is also in charge of the Washuya, which operates within the restaurant. As a result, the restaurant has a solid reputation for sake and food pairings, which is highly regarded by many of its regular customers who are sake lovers.

大山　和樹Kazuki Oyama

Yakiniku Hazangyu 焼肉　八山牛 Dogenzaka/Shinsen, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)

夏森　威Takeshi Natsumori

Mr. Natsumori serves carefully selected meats, with the priority on making his guests feel happy.

He was born in 1978. He has always been interested in cooking, and naturally, he went into the culinary field. After working at the famous Yakiniku (Japanese BBQ) restaurant Jyojyoen for about five years and at a Japanese restaurant for about ten years, he opened Yakiniku Hazangyu in Dogenzaka, Shibuya in 2022. He is proud of the high-quality meat he receives from reliable wholesalers. With the thought, "To make customers happy is the greatest joy for a chef," he continues to study to serve delicious meat.

夏森　威Takeshi Natsumori

Yakiniku Kanda Seinikuten 焼肉　神田精肉店 Kanda, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

大澤　一也Kazuya Ozawa

Mr. Ozawa is an energetic manager who works hard every day to "share the joy of Yakiniku."

He was born in 1979 in Ehime. From a young age, he was familiar with cooking through helping his mother. This experience led him to dream of becoming a cook in the future. After graduating from school, he entered the culinary world and began his training. Worked widely in such places as an Italian restaurant, a dining bar, an izakaya (Japanese-style pub), and a ramen restaurant. Currently, he is the manager at Yakiniku Kanda Seikutsuten, which opened in August 2023. He carefully cuts and prepares meat every day, making the most of the deliciousness of each part of the meat.

大澤　一也Kazuya Ozawa

Seiryu Unagi Tsukishima Todai Akamon-mae Branch 清流うなぎ月島　東大赤門前店 Hongo, Tokyo Unagi (eel),Japanese

宝田　祐一Yuichi Takarada

Bringing eel dishes closer to customers regardless of their generation or gender.

Mr. Takarada was born in 1984 in Nagano Prefecture. Since 23, he has learned everything from store management to cooking at major chains and Japanese yam restaurants. After that, he gained experience developing dishes and business development for the popular public using mainly Japanese cuisine and chicken. He currently works at Seiryu Unagi Tsukishima. As a popular eel restaurant where people of all ages, both men and women, can enjoy eel dishes casually, he is pursuing the development of menus and the creation of restaurant space daily.

宝田　祐一Yuichi Takarada

Wagyu Yakiniku Kakunoshin Roppongi Branch 和牛焼肉格之進六本木店 Roppongi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Steak / Yakiniku (grilled meat)

柏木　悠希Yuki Kashiwagi

Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.

Mr. Kashiwagi was born in 1997 in Tokyo. He originally liked food, and he was interested in it. The thought that he wanted to be a motivation to serve dishes or provide services to amuse the guests in the restaurant industry, he chose his career to work in the food industry. He joined the company and gained training in "Kakunoshin F." He was transferred to "Wagyu Yakiniku Kakunoshin Roppongi Branch" in 2021 and became a manager in 2023.

柏木　悠希Yuki Kashiwagi

Manyotei Suidobashi Branch Sakura 萬葉亭　水道橋店　桜 Suidobashi, Tokyo Unagi (eel),Japanese / Unagi (eel) / Hitsumabushi (eel bowl) / Beer

Sushi Miyako 鮨みやこ Nishi-Shinjuku, Tokyo Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

五十嵐　介一Keiichi Igarashi

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.

He was born in 1961 in Hokkaido. The chef of Sushi Miyako. When he was a child, he had many opportunities to hear about the deliciousness of Edo-mae sushi from his father, who had lived in Tokyo, and he aspired to become a sushi chef. After training in Sapporo, he moved to Tokyo and gained experience at a sushi restaurant in a hotel in Kojimachi. Later, he connected with Sushi Miyako in the Hyatt Regency Tokyo in Nishi-Shinjuku, where he has worked for about 30 years. In 2022, he inherited it and established the current restaurant on the basement floor of the Hilton Tokyo in the same area. He is presenting the culmination of his life as a sushi chef.

五十嵐　介一Keiichi Igarashi

Restaurant ranking

Browsing history

Kyushu Meat Club

Mr. Terayama brings smiles to many people's faces with the "deliciousness" he is fascinated by.

Ushini Kanabou Azabu-juban

From French to the world of Yakiniku. A skilled chef who has worked in various places in Tokyo.

Yakiniku Motoyama Ebisu Branch

Enjoy carefully selected Kobe beef.

Wasanbon Ginza Branch

Trained at various locations in Tokyo, Mr. Sato has found the right approach to suit the ingredients from Japanese and Western techniques.

Wagyu Yakiniku KIM

Beef Sushi Kintan

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Ryoriya MOTO

Mr. Yamamoto became independent after working at Japanese restaurants in Kyoto, Osaka, and Tokyo.

Yakiniku Ishigakijima Misakigyu Akasaka Branch

Presenting the charm of "Misaki Beef" in Akasaka.

theBAR

Teppanyaki Steak SUN SHO

Ms. Tanaka's enjoyment of cooking and tasting food is the starting point of her career as a chef.

Yakitori Kemuri [Sake specialty store]

Mr. Ikehara aims to make people want to visit the restaurant daily with his delicious skewers and friendly service.

USHIHACHI Akihabara Branch

REST3art

The out-of-the-box cuisine is a culmination of the skills and knowledge that Mr. Yonejima has cultivated in the food and beverage industry.

Ayakaritai

Mr. Oyama wants to provide guests with the best pairing of dishes and sake.

Yakiniku Hazangyu

Mr. Natsumori serves carefully selected meats, with the priority on making his guests feel happy.

Yakiniku Kanda Seinikuten

Mr. Ozawa is an energetic manager who works hard every day to "share the joy of Yakiniku."

Seiryu Unagi Tsukishima Todai Akamon-mae Branch

Bringing eel dishes closer to customers regardless of their generation or gender.

Wagyu Yakiniku Kakunoshin Roppongi Branch

Mr. Kashiwagi was fascinated by food and beverage and jumped into the food industry. He now leads the restaurant as a manager.

Manyotei Suidobashi Branch Sakura

Sushi Miyako

Specializing in sushi for more than 45 years. Mr. Igarashi puts his heart and soul into every single piece of sushi and treats guests with seasonal delicacies.