281 - 300 of 374 chefs
-
Niku-zushi Teppanyaki Shabu-Shabu - ZUISHO-
肉寿司・鉄板焼き・しゃぶしゃぶ 瑞祥 (ずいしょう)
- Daimyo, Fukuoka
- Teppanyaki,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)
-
![]()
山下 新吾Shingo Yamashita
The Chef's Recommendations -
Being attracted by a chef of the restaurant where he had a meal, he pursued his career as a chef as well.
Born in Fukuoka in 1975. He was attracted by the cook of the restaurant where he had a meal, and pursued his career as a cook. After training in a Japanese restaurant for 17 years, he was further trained in a teppan-yaki (grilled on iron griddle) restaurant for 5 years. With an extensive experience, he opened restaurant [Zuisho] in July 2016 as the owner chef. He cooks and serves dishes where he is particular about the local ingredients from Kyushu.
山下 新吾Shingo Yamashita
-
-
Gyuton Gassen Brand Gyu Agu Buta Ittogai Nikuryori Senmonten
ぎゅうとん合戦 ブランド牛・アグー豚一頭買い肉料理専門店
- Onna-son, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Okinawa Cuisine / Yakiniku (grilled meat)
-
![]()
宇栄原 啓Kei Uehara
-
He works to create dishes that bring out the flavors of Okinawan ingredients
He was born in 1972 in Uruma city, Okinawa prefecture. This chef meticulously selects his ingredients, which include branded beef, rare parts of pork, and juicy, sweet local vegetables, nurtured in the bright Okinawan sunshine. He also carefully crafts recipes that bring out the flavors of these ingredients. Gyudon Gassen is beautifully located and customers are blessed with a picturesque view. He continues to create top-class cuisine, so that customers enjoy being at his restaurant even more.
宇栄原 啓Kei Uehara
-
-
Matsusaka Ushi Yakiniku Ittetsu
松阪牛焼肉 一徹
- Takaoka, Toyama
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
-
![]()
田上 圭介Keisuke Tagami
-
Bringing smiles to customers by insisting on "speciality" rank quality Matsusaka beef.
Born in 1974 in Toyama prefecture. While he originally worked in a completely seperate industry, he joined the staff at "Ittetsu Takaokahonten" due to a love of yakiniku (Japanese BBQ) and now manages the restaurant. The restuarant only uses "Matsusaka beef." He insists on serving the "speciality" rank, which allows one to enjoy the pure umami (pleasant savory taste) of the red meat itself, something that one cannot do when eating a shimofuri (high-quality marbled) cut. This carefully selected "Matsusaka beef" is always cut and served in the best way that will delight all customers.
田上 圭介Keisuke Tagami
-
-
Yakiniku Izakaya Suika
焼肉居酒屋 粋家
- Iwaki, Fukushima
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Basashi (horse meat sashimi)
-
![]()
中野 春子Haruko Nakano
The Chef's Recommendations -
An admiration for her mother's culinary talent made her want to be a chef
Born in China on June 4th, 1973, she began studying cookery by helping her mother, who was a talented cook, when she was a child. Before she knew it, she was cooking on her own. She decided to become a chef because she wanted to treat other people good food. She opened a restaurant in Qingdao, China and began her career as a restaurant owner. Later, she ran a Korean restaurant in Namie town. She opened Yakiniku Izakaya Suika in Iwaki city in 2012. Her inspiration for every dish comes from her mother. She always creates delicious and hearty dishes.
中野 春子Haruko Nakano
-
-
Gyuniku Senmonten KAZU ~Beef Dinning~
牛肉専門店 KAZU ～焼きすきと牛肉ハムのお店～
- Yamagata, Yamagata
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Hamburger Steak / Yakiniku (grilled meat)
-
![]()
丹野 健一郎Kenichiro Tanno
-
He opened the restaurant to introduce cured beef ham that shocked him a lot when he tried for the first time.
He was born in Yamagata city. Meat was familiar for him since he was very young, as his father was running a meat company. In order to offer tasty beef cuisine, and to introduce tasty cured beef ham to many people, he went independent and opened the restaurant after running a company with his father who has an excellent eye for selecting meat and 40 years of experience. His recommended way to taste meat is with BBQ dipping sauce, using garlic from Yamagata prefecture matured for more than half a year, without sugar, understanding the natural sweetness of the meat.
丹野 健一郎Kenichiro Tanno
-
-
Meimei-tei
羊羊亭
- Hakodate, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)
-
![]()
酒井 諭Satoshi Sakai
-
He has been actively creating general western cuisine for many years, mainly at hotel restaurants.
He was born in 1962 in Hokkaido. He loved cooking to please people since he was a boy. After graduating from high school, he learned the fundamentals of cooking at Abeno Culinary School in Osaka. After working at [Bistro Kanapeshu] in Sapporo for 10 years, and [Obihiro Grand Hotel] and [JR Hotel Nikko North Land Obihiro] for many years, he has been actively working at [La Vista Hakodate Bay] since 2011. Currently, he is the executive chef at [La Vista Hakodate Bay] and [Hakodate Bay Bishoku Club].
酒井 諭Satoshi Sakai
-
-
Steak & Wine Style Budounoki
ステーキ＆ワインスタイル ぶどうの樹
- Hakata Station, Fukuoka
- Teppanyaki,Yakiniku/Steak / General / Steak / Wine
-
![]()
阿部 大祐Daisuke Abe
-
He offers to the guests, wonderful moments with steak and wine.
He was born in 1987 in Fukuoka prefecture. He has been helping people's [auspicious days] with the field of restaurant & bridal ever since he entered the [Budounoki Group] in 2007. Currently, he actively works as a chef at [Steak & Wine Style Budounoki] at [AMU PLAZA], to offer wonderful moments to the guests with carefully-cooked steak, and wines that go perfectly with steak, with his motto [offering tasty, happy, and fun moments].
阿部 大祐Daisuke Abe
-
-
antica locanda MIYAMOTO
antica locanda MIYAMOTO
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Italian / Steak
-
![]()
宮本 健真Kenshin Miyamoto
-
Mr. Miyamoto is an Italian chef who continues to convey the charm of Aso, Kumamoto and has made numerous achievements.
He was born in 1975 in Kumamoto. At 19, he went to Italy to study at several famous restaurants. After returning to Japan, he set up his own restaurant at 31. Still, the Kumamoto earthquake prompted him to search for a new way of cooking and being in the restaurant. Then, he opened the nature-themed "antica locanda MIYAMOTO" in June 2021. His skills have been recognized in many fields, and he was featured in "Gault and Millau" in 2022 and 2023. He is a leading figure in conveying the charms of Aso, Kumamoto, to the world, having played a leading role in the recognition as Globally Important Agricultural Heritage Systems (GIAHS).
宮本 健真Kenshin Miyamoto
-
-
Sumibi Yakiniku Tsunku
炭火焼肉つんく
- Kyoto Station, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Yakiniku (grilled meat)
-
![]()
宮本 宏明Hiroaki Miyamoto
-
Mr. Miyamoto, experienced cuisine from various angles, spends his days diligently learning as a Japanese BBQ restaurant head.
Mr. Miyamoto was born in 1986 in Kyoto. He dreamed of opening his own restaurant with a classmate, so he began attending the Tsuji Culinary Institute. After graduating, he began training at a steakhouse in Kita Shinchi. He wanted to see the world outside of restaurants, so he gained experience in kitchens in wedding halls and hospitals. At the hospitals, he made hospital food aimed at patients with dietary restrictions, but among these restrictions, he learned the difficulties of making food. In 2016 he opened his own bar. Then in December 2021, he opened Sumibi Yakiniku Tsunku and became the restaurant head.
宮本 宏明Hiroaki Miyamoto
-
-
Teppanyaki INAGAKI Tei
鉄板焼きINAGAKI亭
- Chigasaki/Samukawa, Kanagawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / General / Steak
-
![]()
稲垣 繁男Shigeo Inagaki
-
Mr. Shigeo Inagaki decided to become a chef when he worked part time in the restaurant field.
He was born in 1976 in Tokyo. As he originally liked eating, he worked part time in the restaurant field in his high school days. He had grown found of the restaurant field through the working experience, and he entered a culinary school. After graduating from the school, he entered [UKAI CO., LTD.] to become a chef. He was transferred to [Yokohama Ukai Tei] where he mastered techniques in teppanyaki (grilled on iron griddle) cuisine. After accumulating further training in Ginza and Omotesando to master sophisticated-taste cuisine and grilling meat perfectly, he went independent and opened the current restaurant in 2015.
稲垣 繁男Shigeo Inagaki
-
-
Hidagyu Ittoya Bakuro Ichidai Nagoya
飛騨牛一頭家 馬喰一代 名古屋
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Yakiniku (grilled meat)
-
![]()
平手 徳積Tokutsumi Hirate
-
Impressed with his boss's passion, he changed his specialty to Japanese BBQ.
He was born on September 26, 1973 in Aichi prefecture. Though he was an Italian chef, he decided to change his field into Japanese BBQ after being fascinated with the charms of Hida Beef and its producers, and the passion of Mr. Fukao, the president of the restaurant. His new goal is to be like Mr. Hirao who keeps studying with a sincere attitude for further improvement. In 2008, he started working at [Hidagyu Ittoya Bakuro Ichidai Nagoya], and is currently working as the master chef there while working actively to create new menus to innovate the restaurant.
平手 徳積Tokutsumi Hirate
-
-
Beefsteak Kawamura Sannomiya main branch
ビフテキのカワムラ三宮本店
- Sannomiya, Hyogo
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak
-
![]()
菅 雅也Masaya Suga
The Chef's Recommendations -
Exciting Teppanyaki performance in front of guests.
He was born in 1982 in Hyogo prefecture. His passion for [Kobe beef] made him proceed the culinary career. Growing up near [Beefsteak Kawamura main branch], he entered there at the age of 18. His diligent apprenticing promoted him to restaurant manager at a chain restaurant in 2007. In December 2016, he became a restaurant manager at [Beefsteak Kawamura Sannomiya branch] and takes care of the total operation as well as demonstrating his cooking skill to serve beautiful Kobe beef.
菅 雅也Masaya Suga
-
-
Yakiniku Sansuien East Entrance
焼肉 三水苑 東口店
- Sendai Station East Exit, Miyagi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)
-
![]()
国本 仁基KUNIMOTO JINKI
-
Independently continuing the legacy of his grandmother and mother. Earnestly making yakiniku (Japanese BBQ).
He was born in 1969 in Sendai city, Miyagi prefecture. As a child, he helped out in the yakiniku restaurant started by his grandmother. Gaining experience over the years, he decided to branch out and open his own shop, the Yakiniku Sansuien. Gaining fame for its high quality meat and excellent cuts, a second branch, the Yakiniku Sansuien East Entrance was opened in June 2014.
国本 仁基KUNIMOTO JINKI
-
-
Saitobi Hireya Bakuro Ichidai Nagoya EAST
最飛びヒレ家 馬喰一代 名古屋EAST
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean
-
![]()
深尾 将大Masahiro Fukao
The Chef's Recommendations -
He was brought up being influenced by his father who was the company president, and naturally decided to enter the cooking field.
He was born in 1991 in Gifu prefecture. He learned the fundamentals of cooking at Ecole Tsuji French branch, while having training at a restaurant with the 3 stars in France. After graduating from Ecole Tsuji French branch, he accumulated further training at French restaurants in Tokyo and Gifu. In 2013, he entered [Bakuro Ichidai] and started working in Nagoya. Since May 10, 2017, when [Hireya Bakuro Ichidai Nagoya EAST] opened, he has been working as the area general manager in charge of this branch and others. Currently, he is actively working as the second generation to adapt Hida Beef into French cuisine, making good use of his experience in France.
深尾 将大Masahiro Fukao
-
-
Sumibi Yakiniku KOMA GINZA
炭火焼肉 KOMA GINZA
- Ginza, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine
-
![]()
西岡 卓朗Takuro Nishioka
-
This chef is seeking for [beauty] to improve deliciousness.
He was born in 1973 in Saitama prefecture. After graduating from high school, he learned the fundamentals of cooking at a culinary school, then improved his skills at a Japanese restaurant. In 1999, he entered S.I.M. Corporation which develops high-end yakiniku (Japanese BBQ) restaurants, where he learned about the authentic charcoal-grilled yakiniku cuisine. His motto is not only to use high-quality ingredients, but also to seek for [beautiful] cutting and decoration for meat to match the quality of the ingredients. Currently he is actively working at [Sumibi Yakiniku KOMA GINZA] serving beautifully-decorated savory dishes.
西岡 卓朗Takuro Nishioka
-
-
Yakiniku Okuu Fujisawa branch
焼肉おくう藤沢店
- Enoshima/Kugenuma, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Shochu
-
![]()
木村 隆二Ryuji Kimura
-
Applying skills honed in hotels and robata (fireside-cooking) restaurants to yakiniku (Japanese BBQ).
Chef Kimura was born in 1965 in Kanagawa Prefecture. The influence of his chef father made him naturally want to follow his footsteps in the restaurant world. He worked at restaurants including the Luke Plaza Hotel in Nagasaki and high end robata restaurant Inakaya in Tokyo before joining Okuu in 2011. It was the first time in his career working at a yakiniku restaurant, but the technique and expertise he fostered elsewhere were an advantage in his pursuit of meat knowledge. He currently manages the kitchen at the Fujisawa branch.
木村 隆二Ryuji Kimura
-
-
Yakiniku HINOE
焼肉HINOE
- Hatchobori, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
深瀬 宏宣Hironobu Fukase
-
The master chef is a BBQ expert and expected a lot by the [Magician of Meat].
He was interested in cooking since he was a child, and entered an old-established rotisserie. For a long time he accumulated trainings at various BBQ restaurants to be a BBQ expert. He trained hard to obtain the skills to cook meat and a great sense for selecting meat, then met Mr. Matsumoto of [Yakiniku AJIMI], who was also called [Magician of Meat]. Thanks to this encounter, he finally mastered the meat by learning the BBQ in Yakiniku AJIMI way. In 2015, he was chosen as the master chef of [Yakiniku AJIMI] . He has a good reputation not only for his BBQ skills but also for a variety of side menu and restaurant staff meal.
深瀬 宏宣Hironobu Fukase
-
-
Premium Wagyu-no-Mise Mikura-no-Mori
プレミアム和牛の店 味蔵の杜
- Musashi-Kosugi/Motosumiyoshi, Kanagawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak
-
![]()
井上 拳一Kenichi Inoue
-
Mr. Kenichi Inoue, the master of Japanese beef, keeps evolving his Japanese BBQ restaurant with 60 years of history, while keeping its tradition.
He was born in 1973 in Kanagawa prefecture. The third generation of the yakiniku (Japanese BBQ) restaurant [Mikura-no-Mori] which was established by his grandmother in 1958, and succeeded by his father. He was born and brought up in this restaurant, and naturally entered the same field. While he was still young, he obtained the ability to select good meat, as well as to prepare and cook them. He worked in this restaurant in cooperation with his father, then became the owner in 1999. In 2018, he renovated the restaurant to what it is now. His restaurant is highly received by gourmets, as they serve the highest-grade and perfectly-grilled yakiniku and steak.
井上 拳一Kenichi Inoue
-
-
Steak House Kitchen Hida
ステーキハウス キッチン飛騨
- Hida/Takayama, Gifu
- Steak,Yakiniku/Steak
-
![]()
河本 敏久Toshihisa Kawamoto
The Chef's Recommendations -
The chef wants to spread the tasty local ingredients of Takayama including their Hida beef.
Born in Yokohama in September 1959. He went to a cooking school as he was interested in cooking. After finishing the school, he went to the southern part of France and learned cooking in an open atmosphere. After coming back to Japan and accumulating experiences as a head chef of western cuisine at a hotel, he started to work at [Kitchen Hida]. They have various guests in Takayama, a popular sightseeing place. He wants them to enjoy the local foods including the delicious Hida beef. Wishing that his guests love the taste of Hida as well as the wonderful nature there, he serves dish respecting the true taste of the meet.
河本 敏久Toshihisa Kawamoto
-
-
Yakiniku Ichiro
焼肉 一路
- Otsuki/Tsuru/Uenohara, Yamanashi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
-
![]()
長田 晃一Terukazu Osada
-
He hopes that customers will love his food and choose to come back again
Born in July 1964 in Yamanashi prefecture, he attended culinary college in Tokyo after graduating from high school. In the evenings, he trained at a yakiniku (grilled meat) restaurant. He took over the running of the yakiniku restaurant established by his gourmand father. As well as taking the standard diligent approach to hygiene, he is also extremely particular about his suppliers. He investigates a number of different wholesale stores, so that he is able to serve the safest and most delicious meat. He hopes that customers will love his food and choose to come back again.
長田 晃一Terukazu Osada
-
