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241 - 260 of 374 chefs

M no Yakiniku Fukushima Main Branch

Mの焼肉　福島本店

  • Osaka Station/Umeda Station, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

筒井　啓太Keita Tsutsui

Mr. Tsutsui always strives for growth through his diversified experiences and solid skills.

He was born in 1994 in Hyogo. Since childhood, he has been fascinated by careers that bring joy to people, which led him to become a chef. He gained experience working in an Italian restaurant while studying at Tsuji Culinary Institute. Even after graduation, he developed his skills at a renowned Italian restaurant. After enhancing his specialized knowledge and skills, he started working at his current company to challenge himself in a new field. While emphasizing not only cooking but also communication skills, he showcases his skills at M no Yakiniku Fukushima Main Branch.

筒井　啓太Keita Tsutsui

Matsusakagyu Yakiniku M Namba Branch

松阪牛焼肉Ｍ　難波店

  • Namba, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean

深見　和俊Kazutoshi Fukami

Realizing personal growth through work and accumulating solid skills and knowledge.

Mr. Fukami was born in 1966 in Osaka. At the invitation of his best friend, he entered into the world of cooking. He gained experience at a Yakiniku restaurant and learned the skills necessary for Yakiniku from scratch, such as the selection of ingredients, the degree of roasting, and the amount of heat. After that, he moved to Matsusakagyu Yakiniku M Namba Branch through the introduction of an acquaintance and further honed a wider range of cooking skills. He is always looking for new challenges and continues to face the ingredients and cooking methods sincerely.

深見　和俊Kazutoshi Fukami

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO

BENJAMIN STEAKHOUSE TOKYO GARDEN TERRACE KIOICHO

  • Nagatacho, Tokyo
  • Steak,Yakiniku/Steak / Steak / American / General

一ノ宮　義孝Yoshitaka Ichinomiya

A chef who trained in Canada for ten years thoroughly pursues European cuisine.

Mr. Ichinomiya was born in 1971 in Akita. As a child, he admired chefs he saw on TV and aspired to pursue a career in cooking. To grasp the essence of European flavors, he dedicated himself to thoroughly understanding Western cuisine, even excluding traditional Japanese seasonings from his personal life. During his ten years living in Canada, he honed his skills at several restaurants, including a steak house, and also gained management experience in franchise operations. He believes that assembling a dish is like working in four dimensions, and he cooks with respect not only for the taste but also for the country's unique culture.

一ノ宮　義孝Yoshitaka Ichinomiya

Teppanyaki MYDO

Teppanyaki MYDO

  • Minamisemba, Osaka
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

羽田　健治Kenji Haneda

A chef whose diverse experiences and passions are firmly rooted in the background.

Mr. Haneda was born in 1983 in Nara. Having been familiar with cooking since childhood, he developed a strong interest in cooking through his older brother's career as a pastry chef and his part-time work in restaurants. Also influenced by famous cooking shows and cartoons, he aspired to become a chef in earnest. He started his career at a restaurant in Nara, gained experience in Kyobashi and Kitahama in Osaka, and steadily improved his skills. In 2021, he joined the opening staff of Osaka W. In 2024, he started a new challenge as sous chef of Teppanyaki MYDO.

羽田　健治Kenji Haneda

Asahikawa Jingisukan Daikokuya Asahikawa Gochome Branch

旭川ジンギスカン大黒屋　旭川五丁目店

  • Asahikawa, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)

手塚　慎太郎Shintaro Tezuka

Mr. Tezuka conveys the appeal of Jingisukan to visitors through his excellent work and attentive customer service.

The first time Mr. Tezuka had Jingisukan at Daikokuya, he was charmed by that famous dish, energetic staff, and lively restaurant atmosphere. That made him want to work there, then he joined the company after showing his passion for Jingisukan to Daikokuya's owner. He works tirelessly to deliver the delicious taste of Daikokuya's Jingisukan to as many guests as possible.

手塚　慎太郎Shintaro Tezuka

HIDATAKAYAMA MEAT

飛騨高山ミート

  • Hida/Takayama, Gifu
  • Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)

村田　愛乃Yoshino Murata

Through her dishes, Ms. Murata aims to deliver smiles to her guests.

She was born in 1999 in Gifu. Started her career as a chef at an Italian restaurant in the prefecture. After working at a Japanese restaurant and a café, she is currently working as a kitchen staff at HIDATAKAYAMA MEAT. She aims every day to provide a menu that satisfies both the heart and the stomach so that she can bring a smile to her customers through cuisine.

村田　愛乃Yoshino Murata

Yakiniku MOCHIO -Exquisite Kobe beef-

焼肉もちお

  • Omotesando/Aoyama, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

阿部　翔太Shota Abe

Mr. Abe continues to refine the technique of cutting meat for better taste by distinguishing the quality of meat.

He was born in 1991 in Miyagi. Moved to Tokyo after graduating from university. While working at high-end Japanese black beef yakiniku restaurants such as Ushinokura and Ushikuro, he became fascinated with the world of " artisanship," which involves refined techniques that determine the deliciousness of yakiniku, including how to select high-quality meat and how to cut meat without putting stress on it. He has been the head chef at Yakiniku Mochio since its opening, sharing Mr. Kitano's passion for "high-quality meat with better taste."

阿部　翔太Shota Abe

Originator of Teppanyaki Steak Misono Shinjuku branch

元祖鉄板焼ステーキみその新宿店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

長野　広一Koichi Nagano

Know everything about Teppanyaki. Fully enjoy his dishes with the original savory tastes of the ingredients.

He was born on October 12, 1961 in Nerima-ku, Tokyo. After graduating from a culinary school, he experienced Japanese, Western, and Chinese cuisines. He also worked as a French chef at Ginza Mikasa Kaikan for 4 years, then has actively cooked teppanyaki (grilled on iron griddle)-style dishes for 35 years. His motto is to offer fun exciting moments to the guests with teppanyaki with the original savory tastes of the ingredients. Currently he works at Steak Misono, while enjoying communicating with the guests from a close distance. 

長野　広一Koichi Nagano

Yakiniku Kokon

焼肉古今

  • Nishi-Azabu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

馬場　祐次Yuji Baba

Pursuing deliciousness that combines the new appeal of Yakiniku with tradition.

Mr. Yuji Baba was born in 1985 in Saitama. During his school years, he worked part-time in a restaurant, which satisfied and enthused him. He then entered the restaurant industry. In 2010, he founded Dining Kitchen Co. and developed a restaurant business related to Italian and Western food, his area of expertise. With the know-how he has cultivated over ten years in Italian cuisine and three years in the yakiniku industry, he opened Yakiniku Kokon in 2024 as the representative director.

馬場　祐次Yuji Baba

atelier Morimoto XEX Teppan

atelier 森本 XEX　鉄板

  • Roppongi, Tokyo
  • Teppanyaki,Yakiniku/Steak

森本正治Masaharu Morimoto

Mr. Morimoto traveled to the United States to witness the sushi boom with his own eyes, then became a chef who gained attention in Japan and the United States.

He is from Hiroshima. He gained fame as the third-generation "Iron Chef of Japanese cuisine" in the TV show "Iron Chef" and as the only Japanese chef in the American version, "Iron Chef America." He continues to enjoy immense popularity in the United States to this day. With numerous restaurants worldwide, including its flagship location designed by Mr. Tadao Ando, the New York branch has been adored by celebrities worldwide since its opening. The restaurant is located in Roppongi on Stars and Stripes Avenue and is personally curated by Mr. Morimoto himself.

森本正治Masaharu Morimoto

Teppan-yaki Madoi

鉄板焼き　団居

  • Marunouchi, Aichi
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

小菅　国博Kunihiro Kosuge

Stimulating all five senses with perfect ingredients.

Mr. Kunihiro Kosuge was born in 1970 in Aichi Prefecture. He got his start in the restaurant business working part-time at a hotel restaurant during high school, preparing French cuisine. After working at [Nagoya Fuji Park Hotel] and [BISTRO Ciel], he moved to [Yoshino], where he discovered teppanyaki (ingredients grilled on an iron griddle). He currently works as a chef at [Teppan-yaki Madoi], where he endeavors to stimulate all five senses with high-quality ingredients and a live, personal experience.

小菅　国博Kunihiro Kosuge

Steak&Wine Ishizaki

ステーキ＆ワイン いしざき

  • Susukino, Hokkaido
  • Teppanyaki,Yakiniku/Steak / Steak / General / Teppanyaki (iron griddle grilling)

石崎　俊彦Toshihiko Ishizaki

Enjoy a delicious experience of high-quality Kuroge Wagyu beef.

Mr. Ishizaki was born in 1969, in Sapporo, Hokkaido. In 1970, his grandfather started a butcher shop and associated farm. His parents then opened a sukiyaki (hot pot stew) and shabu-shabu (sliced meat parboiled with vegetables) restaurant, which led him to develop an interest in cooking. He decided to pursue cooking as a career upon graduating from high school, beginning his training in a teppanyaki (ingredients grilled on an iron griddle) restaurant. After honing his skills for over four years, he opened Steak&Wine Ishizaki in 2013. This restaurant delights its guests with its own high-quality Kuroge Wagyu beef dishes, including teppanyaki and roast beef.

石崎　俊彦Toshihiko Ishizaki

Asahikawa Jingisukan Daikokuya Shinbashi Branch

旭川成吉思汗　大黒屋　新橋店

  • Shimbashi/Shiodome, Tokyo
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Steak / Yakiniku (grilled meat)

佐藤　博紀Hiroki Sato

Mr. Sato offers dishes full of flavor and warmth that both adults and children can enjoy.

He was born in 1991 in Hokkaido. Motivated by the desire to provide food that both children and adults can enjoy through nutritional education, he decided to become a chef. He acquired a wide range of culinary skills through five years of training at a Chinese restaurant and six years of experience in group meal preparation. Now, at Asahikawa Jingisukan Daikokuya Shinbashi, he is applying his expertise and skills to serve dishes that will satisfy his guests.

佐藤　博紀Hiroki Sato

Ishigaki Beef Charcoal-Grilled Yakiniku - Yamamoto

石垣牛炭火焼肉　やまもと

  • Miyako Island/Ishigaki Island, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

山本　豊Yutaka Yamamoto

He created a restaurant to casually enjoy the savory Ishigaki Beef that fascinates him.

He was born in 1961 in Osaka prefecture. When he had a part time job at a bistro cafe in his school days, he liked seeing the guests enjoying his dishes. This led him to the cooking field when he graduated from school. He improved his cooking skills for various genres at Japanese, western, and yakiniku (Japanese BBQ) restaurants in Osaka. In 1995, he got married and moved to the hometown of his wife, Ishigaki-jima Island, Okinawa prefecture. When he encountered Ishigaki Beef which was not well known at that time, he was fascinated with its exquisite taste. In the same year, he opened the current yakiniku restaurant which has become one of the top restaurants on the island. His restaurant is loved by both the locals and tourists.

山本　豊Yutaka Yamamoto

Teppanyaki Sumiyaki Saito

鉄板焼炭焼さいとう

  • Roppongi, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak

齋藤　大樹Daiki Saito

Mr. Saito, the owner, serves his proud teppanyaki and char-grilled dishes, where guests can enjoy the cooking scene right in front of their eyes.

He was born in 1979 in Tokyo and raised in Hiroshima. As his father was a chef and his maternal grandmother ran a Japanese-style hotel, he decided to become a chef and moved to Tokyo. While training in the restaurant business of Tokyu Corporation, he also attended a confectionery school and honed his skills in Western cuisine, banquet cuisine, and bridal cuisine. Later, he worked at a creative Japanese restaurant. In 2004, he worked at a Teppanyaki restaurant in Ginza, and he became the chef and owner of Teppanyaki Oribe in 2010, the predecessor of the current restaurant. In 2019, he relocated the restaurant and re-opened it independently with a new name, Teppanyaki Sumiyaki Saito.

齋藤　大樹Daiki Saito

RESTAURANT ASADOR CarneSio

RESTAURANT ASADOR CarneSio

  • Kawaguchi Lake/Fuji Yoshida/Yamanaka Lake, Yamanashi
  • Steak,Yakiniku/Steak / General / Steak / Wine

加藤　俊明Toshiaki Kato

Attracted by the authentic taste, Mr. Kato devoted himself to Italian cuisine.

He was born in 1976 in Tokyo. After graduating from high school, he went on a trip to Rome with friends and was so impressed by the delicious food he tasted there that he decided to enter the culinary world. After graduating from Tama Technical College For Cooking, he joined WDI Capricciosa Corporation. When the president of the current company decided to start his own business, he was invited to join the company in 2005. Currently, Mr. Kato is the head chef at "RESTAURANT ASADOR CarneSio" and also serves as the company's vice president.

加藤　俊明Toshiaki Kato

Wolfgang's Steakhouse Osaka

ウルフギャング・ステーキハウス　大阪店

  • Osaka Station/Umeda Station, Osaka
  • Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

新堂　裕史Hiroshi Shindo

Mr. Shindo makes guests smile with its superb steaks, which pay particular attention to quality, aging, and grilling.

He was born in 1970 in Osaka. With a strong passion for food that makes people smile, he decided to pursue a cooking career to acquire expertise. After training at a yakitori restaurant for four years, he honed his Japanese kappo cooking skills under Mr. Hideki Takashima at the famous kappo restaurant Kigawa Takashima. Then, he worked at Century Court Marunouchi but returned to Osaka due to personal circumstances. In 2019, by fate, he was appointed the kitchen manager at Wolfgang, a position he holds to this day.

新堂　裕史Hiroshi Shindo

Wagyu Yakiniku Isshin

和牛焼肉　一心

  • Nakameguro, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Sake

堀之内　宏Hiroshi Horinouchi

Mr. Horinouchi provides guests with an exquisite Yakiniku experience through a wealth of knowledge.

With a love of cooking, he moved to Tokyo after graduating high school and entered the restaurant industry. After ten years of experience at a company that mainly operated izakaya (Japanese-style pubs), he turned to the world of yakiniku to deepen his knowledge of beef. Studying the parts of the meat, the way it is grilled, and changes in seasoning, he develops methods to determine the perfect timing for bringing deliciousness when serving.

堀之内　宏Hiroshi Horinouchi

Mark Matsuoka Grill Sapporo

Mark Matsuoka Grill 札幌

  • Sapporo Station, Hokkaido
  • Steak,Yakiniku/Steak / Steak / Pasta

加藤　広幸Hiroyuki Kato

The passion and skill applied to each dish captivate visitors.

Mr. Kato was born in 1978 in Hokkaido. After graduating high school, he studied French cuisine at a hotel restaurant in Sapporo. Subsequently, he studied at several famous hotels before becoming the chef at Mark Matsuoka Grill Sapporo in 2023. He is a person who continues to challenge himself in many different ways to enjoy his work while respecting the core of who he is. Although he is usually cheerful and friendly, his eyes light up with seriousness once he is in the kitchen. The dishes he makes are fascinating to many people.

加藤　広幸Hiroyuki Kato

WAGYU YAKINIKU beef by KOH Hiroo Main Branch

WAGYU YAKINIKU beef by KOH 広尾本店

  • Hiroo, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Hamburger Steak / Yakiniku (grilled meat)

KOHKOH

With an experience in a Michelin-listed restaurant, Mr. KOH continues to express New York culture.

He was born in 1977 in Tokyo. Though he worked in the construction industry for years, he changed jobs when he was invited to assist at a newly opened Japanese BBQ restaurant. He wanted to put his all into studying to be the best in the industry, so in 2011 he went to New York by himself. Soon after coming to the United States, he worked at a Japanese BBQ restaurant on Michelin. He studied hard there for 5 years and even became a sous chef. In 2017, after returning to Japan, he opened the beef by KOH, a Japanese BBQ restaurant that offers a taste of New York culture.

KOHKOH
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