181 - 200 of 373 chefs
-
Steak & Restaurant PAPOiYA
ステーキ＆レストラン パポイヤ
- Miyako Island/Ishigaki Island, Okinawa
- Steak,Yakiniku/Steak / Steak
-
![]()
小澤 一樹Kazuki Ozawa
-
He entered the cooking field to succeed to his father's restaurant. Now he is learning hard under his father, every day.
He was born in 1979 in Okinawa prefecture. He entered the cooking field to succeed [Steak & Restaurant PAPOiYA] established 33 years ago by his father who is the owner-chef. After graduating from a university, for a while he worked in the welfare field in Saitama, then in 2013, he started working at [Steak & Restaurant PAPOiYA]. Currently, he is devoting himself to learning from his father to become the second generation.
小澤 一樹Kazuki Ozawa
-
-
MASU
MASU
- Roppongi, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak
-
![]()
田原 信孝Nobutaka Tahara
-
Having identified many meats, Mr. Tahara can convey the charm of the ingredients.
He was born in 1995 in Kagoshima. Initially involved in the yakiniku industry as a wholesaler, he entered the culinary world around 2019. Currently, he is the manager of MASU. Once a wholesaler, he has connected many restaurants and chefs with high-quality meats. With his unique perspective as a chef who has examined many portions of meat, he now connects guests with the finest ingredients.
田原 信孝Nobutaka Tahara
-
-
Oniku Shoan Harubina
御肉匠庵 春日那
- Oita, Oita
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat) / Korean
-
![]()
桐村 将司Masashi Kirimura
-
A chef who welcomes diners with heartfelt service and carefully prepared food.
Mr. Kirimura was born in December of 1980 and grew up in Oita Prefecture. His family ran a yakiniku (grilled meat) restaurant during his childhood, which offered him a chance to learn about butchering and meat preparation. He took his first genuine steps to becoming a chef as a way to carry on the characteristic flavors of authentic Korean dishes like kimchi and namul. After spending close to six years working at various restaurants throughout Fukuoka, he came back to his parents' yakiniku restaurant to handle the kitchen and hospitality, as well some management duties. Presently at Oniku Shoan Harubina, he offers guests profoundly flavorful dishes with expertly prepared meat.
桐村 将司Masashi Kirimura
-
-
Niku no Tajima Ogibashi Main Branch
肉の田じま 扇橋本店
- Kiyosumi-Shirakawa, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
-
![]()
谷田川 良夫Yoshio Yatagawa
-
Mr. Yatagawa is the manager and head chef who has supported Niku no Tajima for many years with his confident judge of meat.
He was born in 1962 in Tokyo. In junior high school, he discovered the joy of cooking and entered the food industry. He has been working at Niku no Tajima for more than 40 years since he was a high school student and is now the manager and head chef of the restaurant. Of all the meats, it is especially difficult to judge the internal organs, but he found it enjoyable to identify good meat as he gained experience over the years. He is a chef who continues to hone his skills to provide his customers with the best meat in the best condition. His desire to serve high-quality meat is reflected in his cuisine.
谷田川 良夫Yoshio Yatagawa
-
-
Kiwami Salt Aging Genghis Khan Yuuhi
極み塩熟成ジンギスカンゆうひ
- Susukino, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)
-
![]()
渡 大樹Hiroki Watari
-
Providing exceptional dishes based on extensive experience with various meats.
Mr. Watari began his career in restaurants after a part-time job in his teens. Since then, he has experienced cooking in a wide variety of meat-related establishments, including yakiniku, yakitori, izakaya (Japanese-style pub), and Genghis Khan restaurants. Afterward, he became independent and opened his own business in 2019. He is currently the owner and chef of the Yuuhi and Shibuki restaurants.
渡 大樹Hiroki Watari
-
-
La Cuisine Enju
Ｌａ Ｃｕｉｓｉｎｅ 槐
- Hikone/Taga/Aisho, Shiga
- Teppanyaki,Yakiniku/Steak / French
-
![]()
山田 章裕Akihiro Yamada
-
Trained in Kyoto, France, and Shima.
Mr. Yamada joined Miyako Hotel in 1988. In 1993, he moved to France, where he studied in three- and two-star restaurants for about two years. After returning to Japan, he became the chef of the restaurant Grand View and the contemporary French restaurant Espoir in 2002. In 2009, he became the owner-chef of the restaurant Grand View. In 2016, he was appointed head chef at Shima Kanko Hotel's The Club; in 2019, he became head chef and head of the food and beverage department. In 2020, he opened La Cuisine Enju.
山田 章裕Akihiro Yamada
-
-
Yakiniku House Daishogun Kanazawa Branch
焼肉ハウス大将軍 金沢店
- Korinbo/Katamachi, Ishikawa
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Sake
-
![]()
金本 雄一Yuichi Kanemoto
-
With the knowledge of meat acquired at a renowned restaurant, Mr. Kanemoto challenges the possibilities of meat and rice in the Noto region.
He was born in 1987 in Osaka. Began his apprenticeship at the popular yakiniku restaurant Manryo in Osaka at the age of 18. Over 15 years, he established his knowledge and expertise in meat. After leaving Manryo, he spent two years at Gyugujo in Tokyo. Currently, he is serving as the head chef at Yakiniku House Daishogun Kanazawa Branch.
金本 雄一Yuichi Kanemoto
-
-
FUJIWARA STEAK HOUSE
FUJIWARA STEAK HOUSE
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Steak
-
![]()
山口 豊Yutaka Yamaguchi
-
Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.
He was born in 1970 in Kumamoto. After graduating from high school, he began working as a hotelier. He worked as a bartender and a waiter in a restaurant. He became interested in cooking and started training as a chef. He worked in various restaurants, such as Japanese, Italian, and Japanese-style pubs. In 2023, he was involved in the opening of the current FUJIWARA STEAK HOUSE and was appointed as head chef.
山口 豊Yutaka Yamaguchi
-
-
Wagyu Yakiniku Mankai
和牛やきにく満開
- Nishiki-sanchome, Aichi
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
末本 実Minoru Suemoto
-
Mr. Suemoto has aspired to be a chef since he was a teenager and continued pursuing a food career.
He was born in 1956 in Oita. Having been interested in the world of food since his teenage years, he aspired to become a chef, hoping to "bring joy to many people with my cooking." He trained at a Western-style restaurant for 10 years, honing his culinary experience. Later, while working in various restaurants of different genres, he became strongly attracted to yakiniku. His yakiniku, made with quality ingredients he carefully selects and prepares with care, is favored by many repeat customers.
末本 実Minoru Suemoto
-
-
Aged Wagyu Yakiniku Aging Beef Shibuya Branch
熟成和牛焼肉エイジング・ビーフ 渋谷店
- Shibuya South Exit, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others
-
![]()
尾関 岳Gaku Ozeki
-
Delivering the taste and pleasure that only "aged Wagyu beef" can provide.
Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.
尾関 岳Gaku Ozeki
-
-
Yamato Ryori Tsukiji Ihachi Nigou
倭料理 築地伊八 弐號
- Tsukiji, Tokyo
- Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Sushi / Steak
-
![]()
岩本 隆嗣Takashi Iwamoto
-
Mr. Iwamoto builds bonds between people through his passion and experience with Sushi.
He was born in 1972 in Hyogo. From an early age, he was exposed to the world of food at his uncle's sushi restaurant, and this environment nurtured his passion for cooking. He developed his skills at Kyoto's famous restaurant Kitcho and in Kobe, acquiring a delicate sense of taste as well. As he gained experience, he also learned to value the emotions and stories behind the food. Later, he decided to join the current restaurant because he shared the passion and enthusiasm of the owner. Currently, he is demonstrating his skills fully at Tsukiji Ihachi Nigou.
岩本 隆嗣Takashi Iwamoto
-
-
KOHAKU CHIBO Toranomon
琥 千房 虎ノ門
- Toranomon, Tokyo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Okonomiyaki (savory pancakes) / Japanese Beef Steak
-
![]()
原 敬規Takanori Hara
-
Mr. Hara is a chef who puts his passion for teppanyaki, hoping people will enjoy them using all five senses.
He was born in 1983 in Hiroshima. Since childhood, he has loved to cook. After graduating from culinary school, he trained at a Japanese restaurant for two years. When he wanted to be involved in okonomiyaki, the soul food of his hometown, Hiroshima, he came across and joined CHIBO, a company that operates mainly okonomiyaki restaurants nationwide. Since 2020, he has been working as the manager of KOHAKU CHIBO Toranomon. As teppanyaki is cooked right in front of the guests, he ensures that they can enjoy not only the taste of the food but also the sight of it.
原 敬規Takanori Hara
-
-
Niku no Tajima KAMEIDO CLOCK branch
肉の田じま カメイドクロック店
- Kameido, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Beer
-
![]()
重黒木 巧Takumi Jukurogi
-
Mr. Jukurogi wants to provide uncompromising quality meat and bring smiles to his guests' faces with its delicious taste.
He was born in 1967 in Miyazaki. Having been interested in cooking since elementary school, he learned the basics of cooking at a high school where one could obtain a chef's certificate. After graduating, he joined Marunouchi Palace Hotel and gained experience in various culinary fields, eventually becoming a chef. During the launch of a teppanyaki (iron griddle grilling) restaurant at the hotel, he developed an interest in meat as an ingredient. Then, he started working at a yakiniku restaurant. Later, he came across Niku no Tajima, which never compromises on meat selection, and decided to join their team. He currently serves as the head chef at the Niku no Tajima KAMEIDO CLOCK branch, working in the kitchen to bring smiles to guests' faces.
重黒木 巧Takumi Jukurogi
-
-
Kyo-no-Yakiniku-dokoro Renzo Karasuma Main Branch
京の焼肉処 蓮蔵 烏丸本店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
-
![]()
得津 皓平Kouhei Tokutsu
-
Mr.Tokutsu's interest in cooking led him to take his first steps as a chef.
He was born in 1990 in Kyoto. A part-time job as a student led him to discover the depth and interest of cooking. He started his career as a chef at a Yakiniku restaurant in 2009. Since then, he has honed his skills at Japanese kappo restaurants. He talked face-to-face with the current owner when considering his next career move. The owner's management theory and personality attracted him, so he decided to set up a new restaurant. He was appointed as head chef of Renzo Karasuma, which opened in December 2023.
得津 皓平Kouhei Tokutsu
-
-
Nick
Nick
- Nankinmachi(Kobe Chinatown)/Kyukyoryuchi, Hyogo
- Steak,Yakiniku/Steak / Steak
-
![]()
錦 昭光Akimitsu Nishiki
-
Mr. Nishiki is an ambassador of Kobe Beef, fascinating people with meat that only a butcher store can provide.
He was born in 1980 in Kobe. He is a chef full of love for his hometown who decided to open Nick out of a desire to convey the appeal of Kobe beef. In addition to selling meat as a butcher store, he has also set up an eat-in space for people to casually enjoy meat, showing a new way of being a meat shop. Not only does he sell carefully selected meats, including Kobe beef, but he also attracts attention for his style of cooking meat of the visitor's choice in the shop.
錦 昭光Akimitsu Nishiki
-
-
Yakiniku Hanabi Nishiki Branch
焼肉華火 錦店
- Fushimi, Aichi
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)
-
![]()
杉山 勝高Masataka Sugiyama
-
Offering a time full of smiles with carefully selected Kuroge Wagyu beef and exquisite dishes.
Mr. Sugiyama was born in 1980 in Aichi. Since he was little, he has been interested in cooking and naturally wished to be a chef. With that desire, he entered a culinary school after graduating from high school. After graduation, he began training at an Italian restaurant in Osaka. He continued honing his skills at other restaurants and bakeries before joining his company in 2012. Having served at restaurants such as yakitori restaurants and izakaya (Japanese-style pubs) run by the company, he moved to Yakiniku Hanabi Nishiki. He has been serving Wagyu beef selected by his reliable eyes in various dishes, attracting visitors.
杉山 勝高Masataka Sugiyama
-
-
Rokkasen Nishiguchi Main Branch
六歌仙西口本店
- Shinjuku West Exit/Tochomae, Tokyo
- Yakiniku/Wagyu (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
-
-
Kobe Koushiya
神戸仔牛屋
- Okamoto/Motoyama, Hyogo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)
-
![]()
イリタIrita
-
Mr. Irita puts his heart and soul into every slice with the skill he has honed by dedicating himself to Yakiniku.
He was born in 1975 in Osaka. When he was around 24, he started his culinary training after working at a yakiniku restaurant. Since then, he has honed his skills in yakiniku exclusively for more than 20 years. As the manager of Kobe Koushiya, which serves only quality meat, including Kobe beef, he cuts each slice by hand with great care and thought. Respecting the delicacy of the meat, which changes in taste depending on the thickness and the way it is cut, he uses a special cutting method to serve the meat. He is committed to serving delicious meat in its best condition.
イリタIrita
-
-
Sumiyakikoubou Suzakumon
炭焼工房 朱雀門
- Shirokane/Shirokanedai, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
-
![]()
吉岡 智也Tomoya Yoshioka
-
Mr. Yoshioka is a young chef who inherits good old techniques and passion and shines brightly in the modern age.
He was born in 1998 in Tokyo. After working part-time at a Japanese restaurant, he started his training in earnest at Sumiyakikoubou Suzakumon in 2018. After the restaurant's relocation, his sincere personality and ambition were further enhanced, and he grew to lead the store. Taking over the skills and philosophy of the head chef, a master artisan, he continues to hone his cooking skills every day, making every dish shine even brighter. His dishes, made with sincere effort and passion, will become addictive once you taste them.
吉岡 智也Tomoya Yoshioka
-
-
Washoku to Teppanyaki Maaru casual
和食と鉄板焼 まある casual
- Susukino, Hokkaido
- Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Hamburger Steak
-
![]()
尾崎 司Tsukasa Ozaki
-
Driven by his childhood admiration for the Iron Chefs, Mr. Ozaki ventured into the world of culinary arts.
He was born in 1998 in Hokkaido. He specializes in all aspects of Japanese cuisine. He was inspired by the Japanese TV show "Iron Chef," which he watched during his childhood, and decided to pursue a career in cooking. Captivated by the dynamic presence of the Iron Chefs, he set his sights on becoming a chef. After gaining experience in hotels and izakayas, he now works at his current establishment, dedicating each day to working closely with the ingredients. His serious gaze and meticulous movements are striking, and the dishes that emerge from his hands carry genuine sincerity. He's the kind of chef you'd want to meet and talk with.
尾崎 司Tsukasa Ozaki
-
