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21 - 40 of 395 chefs

Kobe Beef Steak Hana-Houbi

神戸牛ステーキ 花ほうび

  • Sannomiya, Hyogo
  • Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Steak

廣瀬 政彦Masahiko Hirose

The Chef's Recommendations

Mr. Hirose has devoted himself to Teppanyaki cuisine since he was 19. A skilled chef who also serves as a director of the Japan Teppanyaki Association. 

He was born in 1961 in Kyoto. At 19, he started working at the Kobe Portopia Hotel, taking his first steps on the chef's path. After studying Teppanyaki cuisine performance overseas for 2 years, he returned to Japan and assumed the head chef position. For 30 years, he has been a driving force in the Japanese Teppanyaki cuisine industry as a head chef. He also serves as director of the Japan Teppanyaki Association and pours his heart and soul into training the younger generation as a teacher. Currently, he works at Kobe Beef Steak Hana-Houbi. He welcomes guests with his skilled handling and witty conversation. 

廣瀬 政彦Masahiko Hirose

Niku Kappou - Niku Kabuku

肉割烹 肉かぶく

  • Shinjuku East Exit/Kabukicho, Tokyo
  • Steak,Yakiniku/Steak / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Wine

山本 雅光Masamitsu Yamamoto

Mr. Yamamoto entertains his guests and provides fulfilled time with the power of food that changed his life.

Mr. Yamamoto was born in 1977 in Nagano Prefecture. His father took him to a restaurant where he tasted "Dojo (loaches)" for the first time. He was so impressed by the fantastic taste that he entered the culinary world to create his own impressive cuisine. After training at a long-established onsen ryokan (Japanese inn) and a kaiseki (Traditional Japanese course cuisine) restaurant in Ginza, he traveled to India, Hong Kong, Switzerland, Canada, and Thailand to hone his culinary skills to learn about cuisines from around the world. In Thailand, he won the Ironman cooking competition on a TV program. After that, he was trusted enough to manage embassy receptions for state guests and returned to Japan.

山本 雅光Masamitsu Yamamoto

Teppanyaki Fujita

鉄板焼 ふじた

  • Nishi-Shinjuku, Tokyo
  • Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Kaiseki (traditional multi-course meal)

山田 光孝Mitsutaka Yamada

Mr. Yamada hopes guests enjoy the seasonally changing cuisine and scenery.

He joined Shinjuku Washington Hotel in 2005 and worked at the main building. After gaining experience at Manhattan Table- Grill & Dining, he started learning teppanyaki techniques and customer service at Teppanyaki Fujita in 2019. He has been the chef since 2021. With the illuminated courtyard in the background, he grills seasonal ingredients and carefully selected meats.

山田 光孝Mitsutaka Yamada

Okonomiyaki Teppanyaki Ryo

お好み焼き 鉄板焼き 遼

  • Sannomiya, Hyogo
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

小川 遼Ryo Ogawa

Mr. Ogawa discovered the joy of cooking through a part-time job and opened his own restaurant.

He was born in 1998 in Hyogo. Working part-time in a restaurant, he discovered the joy of cooking and became interested in the restaurant industry. With the desire to own his restaurant, he gained experience. In November 2023, he opened a creative teppan restaurant, Okonomiyaki Teppanyaki Ryo, featuring seasonal ingredients. He values local production for local consumption, delighting guests with dishes that incorporate an abundance of locally sourced ingredients.

小川 遼Ryo Ogawa

Yakiniku Kyodai

焼肉兄弟

  • Kameido, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Gyutan (beef tongue) / Yakiniku (grilled meat)

モンラルソーム リアンMonrarusomu Rian

An experienced chef serves the heartwarming taste of Yakiniku.

Mr. Monrarusomu Rian was born in 1972. After coming to Japan from Myanmar in 2000, he entered the food and beverage industry through an acquaintance living in Japan. He honed his skills at restaurants of various genres, including shabu-shabu, yakiniku, Japanese cuisine, and bento (boxed lunch) stores. Later, in 2021, he opened his own yakiniku restaurant, Yakiniku Kyodai, which has grown into a beloved local spot.With a wealth of experience and solid skills, he offers a unique taste that fuses food culture.

モンラルソーム リアンMonrarusomu Rian

Binchotan Steak Ro Sakai

備長炭ステーキ炉sakai

  • Yabacho/Osu/Kamimaezu/Tsurumai, Aichi
  • Steak,Yakiniku/Steak / General / Steak / Wine

上田 徹也Tetsuya Ueda

Mr. Ueda thinks of his guests and delivers moments of joy.

He was born in 1973 in Aichi. After working part-time as a student, he chose to become a chef. He is currently working as a chef at Sakai, which inspired him to pursue a career in food and beverage. He coordinates excellent courses, which are derived from the selected ingredients of each day, to suit each guest without being restricted by the menu. Creating a restaurant where customers can enjoy more than just eating is important to him.

上田 徹也Tetsuya Ueda

SAI.  teppan Tenjinbashi

SAI.teppan天神橋

  • Tenjinbashi/Tenjinbashi-suji, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

坂口 美代子Miyoko Sakaguchi

Facing the ingredients before her, Ms. Sakaguchi works hard every day to grow further.

She was born in 1994 in Hyogo. She was interested in cooking from a young age and enjoyed making food by herself. That interest naturally grew, and she went on to culinary school. After graduation, she entered a workplace primarily specializing in Western cuisine, where she was exposed to various techniques such as charcoal grilling, wood-fired grilling, and oven cooking. After that, she joined SAI.teppan Tenjinbashi and was motivated to hone her skills in a new environment.

坂口 美代子Miyoko Sakaguchi

MARCO

MARCO

  • Sannomiya, Hyogo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak

福丸 達也Tatsuya Fukumaru

Making lots of people smile with the blissful taste of Kobe Beef.

Mr. Tatsuya Fukumaru was born in 1980 in Nagasaki. With a love of delicious food, he decided to enter the culinary world himself while visiting and eating at many restaurants during his school days. After graduation, he began training as a chef at a restaurant specializing in teppanyaki. He has developed a good eye for ingredient selection, especially Kobe beef and Kuroge Wagyu beef. While expanding his field, he worked as a chef for 16 years. In January 2020, he opened MARCO as the owner-chef. He works hard to let as many people as possible know about the genuine deliciousness of Kobe beef.

福丸 達也Tatsuya Fukumaru

SAI.teppan

SAI.teppan

  • Kuwana, Mie
  • Teppanyaki,Yakiniku/Steak / Steak / Teppanyaki (iron griddle grilling) / Wine

酒井 美歌子Mikako Sakai

Aiming to be a chef whose dishes leave an unforgettable impression.

Ms. Mikako Sakai is a chef who devotes her skills and heart to making her dishes come to mind when people think of 'what to eat.' SAI.teppan is a teppanyaki restaurant specializing in premium Japanese Black beef and fresh vegetables prepared right before guests. It is well-maintained, and the hospitality of the staff warmly welcomes visitors. She respects the appropriate distance from others and provides a comfortable and pleasant dining experience. The attention to detail from a woman's point of view is an element that enhances the deliciousness of the dishes.

酒井 美歌子Mikako Sakai

Niku no Akai

肉のあかい

  • Kita-Shinchi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (grilled meat)

赤井 亮Ryo Akai

Growing up surrounded by various cuisines, Mr. Akai became a food expert.

He was born in 1976 in Osaka. His family owned a restaurant business: his father ran a Robatayaki restaurant in Dotonbori, and his mother ran a Yakitori restaurant in Tanimachi. Having helped them both since childhood, he grew up familiar with cooking. After graduating from college, he began helping out in the family business in earnest, eventually setting up his own business in the culinary world. He deepened his knowledge of meat cuisine professionally and became independent as the owner of Niku no Akai.

赤井 亮Ryo Akai

Teppanyaki Okonomiyaki Wa

鉄板焼 お好み焼 わ

  • Shin-Koiwa, Tokyo
  • Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

小野 有海Yumi Ono

Starting with a dream of a place where people can gather. Ms. Ono welcomes guests with heartfelt cuisine.

She was born in 1980 in Tokyo. Initially working as a company employee, she decided to "create a place where people can gather and serve delicious food." After training at the renowned restaurant Teppanyaki Okonomiyaki Saya Main Branch in Sendagaya, she opened her own restaurant, Teppanyaki Okonomiyaki Wa, in April 2018. Each dish she prepares is filled with her solid technique and warm consideration. Her hospitality as an owner who values each person captures the hearts of visitors and does not let go.

小野 有海Yumi Ono

HILLS CLUB

HILLS CLUB

  • Marunouchi, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Japanese Sosaku (creative cuisine) / Yakiniku (Japanese BBQ)

武田 茂雄Shigeo Takeda

Received the Minister of Health, Labour and Welfare Award and the Aichi Excellent Skilled Worker Award, "Master Craftsman of Aichi."

Head Chef of HILLS CLUB ANNEX SHIKIBUAN. Special Guest Lecturer at Aichi Cooking College. Practical Skills Instructor for Aichi Prefecture's Fugu (blowfish) Handling Examination.

武田 茂雄Shigeo Takeda

Miyazaki Ozaki Beef Washoku Teppanyaki Gin Umeda Hilton Plaza West

宮崎尾崎牛 和食 鉄板焼き 吟 梅田ヒルトンプラザウエスト

  • Nishi-Umeda, Osaka
  • Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Steak

樋口 芳也Yoshiya Higuchi

Mr. Higuchi finds true pleasure and purpose in working as a chef.

He was born in 1981 in Ehime. From childhood, he was good with his hands and liked to make things, so cooking was one of the pleasures he enjoyed serving his family. After graduating from Tsuji Gakuen Cooking & Confectionery College, he became interested in Italian food and began working at restaurants in Osaka. Later, he moved to his current company, which operates a wide range of restaurants. He started out at the meat restaurant Gin and transferred to the Teppanyaki Gin Umeda Hilton Plaza West when it was opened.

樋口 芳也Yoshiya Higuchi

Yakiniku Meat Ushio

焼肉ミート牛男

  • Sannomiya, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Wine

北本 竜平Ryuhei Kitamoto

Mr. Kitamoto is a chef with a passion for meat, pursuing new flavors to bring smiles to his guests' faces.

He was born in 1992 in Osaka. Growing up watching his grandfather run a Robata-yaki restaurant, he naturally loved cooking. After building up experience at a Yakitori restaurant and a Japanese restaurant, he realized the charm of meat while working at Yakiniku restaurant in Umeda, Osaka. Since March 2024, he has shown his skills as a chef at Yakiniku Meat Ushio. His driving force is the words "Thank you" and smiles from the guests. He is working hard and enthusiastically at his job, pursuing new tastes daily to provide his guests with a wonderful experience.

北本 竜平Ryuhei Kitamoto

Omi Ushi Yakiniku Niku TATSU Aoyama Main Branch

近江うし 焼肉 にくTATSU 青山本店

  • Gaienmae/Aoyama-Itchome, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)

西岡 大空Ozora Nishioka

Offers “luxurious time” with the carefully selected ingredients.

Mr. Nishioka was born in Tokyo. After graduating from university, he studied Japanese Wagyu beef for seven years as a middle wholesaler in Tokyo Meat Market and became independent as a chef with his clients. After leaving that job, he gained experience mainly in setting up yakiniku restaurants and creating menus. From April 2022, he has worked at Niku TATSU Aoyama Main Branch. In April 2023, he became the head chef of the restaurant.

西岡 大空Ozora Nishioka

Yakiniku Horumon Daigoro

焼肉ほるもん 大五郎

  • Gion, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer

山本 大五郎Daigoro Yamamoto

Mr. Yamamoto is making people around the world happy with Yakiniku.

He was born in 1977 in Kyoto. Formerly a professional boxer, he immersed himself in boxing from the ages of 15-31. After retiring, he joined the Italian restaurant THE SODOH HIGASHIYAMA KYOTO (Plan Do See Inc.) as a part-time employee, where he learned the joy of providing delicious food and drinks and a wonderful time to the people he cares about. He worked there for 6 years to learn about service, manners, and hospitality. With warm support from the company, he became independent. Yakiniku Horumon Daigoro celebrated its 10th anniversary in October 2024.

山本 大五郎Daigoro Yamamoto

Kuroge Wagyu Senmonten Nikuya Fumitsuki

黒毛和牛専門店 肉屋 文月

  • Kokusai dori, Okinawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Okinawa Cuisine

佐久本 友幸Tomoyuki Sakumoto

Mr. Sakumoto is creating a restaurant where customers can enjoy high-quality ingredients at a reasonable price and in an at-home atmosphere.

He was born in Okinawa in 1979. He started studying at 19, mainly at Japanese restaurants in Okinawa Prefecture, before opening Nikuya Fumitsuki. He now works as the owner. The restaurant uses high-quality ingredients, yet the prices are reasonable, and the staff's hospitality is friendly. He is dedicated to creating a homey atmosphere where guests can enjoy their meals without feeling self-conscious.

佐久本 友幸Tomoyuki Sakumoto

Wagyu no Kamisama

和牛の神様

  • Dogenzaka/Shinsen, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Yakiniku (grilled meat) / Sake

市川 篤史Atsushi Ichikawa

Aiming to create a memorable restaurant for guests, Mr. Ichikawa presents the charm of Wagyu beef ingredients.

He was born in 1976 in Tokyo. From an early age, he grew up dreaming of becoming a chef. He began his culinary training at 24, honing his skills in various kitchens in French, Western, and Japanese cuisine. At Wagyu no Kamisama in Dogenzaka, Shibuya, which opened in 2022, he suggests menus that further highlight the quality of the ingredients of Wagyu beef meat as the head chef. The menu is popular among both Japanese and non-Japanese guests. He constantly strives to make the restaurant a memorable place for guests.

市川 篤史Atsushi Ichikawa

Yakiniku Horumon Teppan Nabe Yun

焼肉・ホルモン鉄板鍋 ゆん

  • Honmoku/Yamate, Kanagawa
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Nabe (hot pot) / Yakiniku (grilled meat) / Horumon (offal meat)

権 奇鎬Giho Kwon

Mr. Kwon's life as a chef began when he was a boy. He offers the taste of his roots in Yokohama.

He was born in 1957 in Yamaguchi. His family owned a Yakiniku restaurant in Shimonoseki, so he acquired his cooking skills as a young boy while helping his family with their business. Then, he worked as a chef from his 20s to 30s. He left the food and beverage industry once but returned to it around 2021. Later, he opened Yakiniku and Horumon Teppan Nabe Yun in Yokohama as the owner and chef. He now serves Yakiniku, Horumon, and Teppan Nabe, which are his roots as a chef, in Yokohama.

権 奇鎬Giho Kwon

Kobe beef and wine RUSH

神戸牛とワイン RUSH

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Steak,Yakiniku/Steak / Pasta / Steak / Wine

川口 真平Shinpei Kawaguchi

Well-versed in the food world, Mr. Kawaguchi is always moving forward with an eye on the future.

He was born in 1987 in Hyogo. Influenced by his mother, who was cooking well, he started cooking himself early and developed an interest in food. Starting his career as a bartender, he entered the culinary world. While honing his culinary skills, he became well-versed in wine and obtained sommelier certification. He also works in the consulting business and contributes to the food and beverage industry from various perspectives. After the Corona disaster, he established his ideal restaurant from scratch, opening RUSH in March 2024.

川口 真平Shinpei Kawaguchi

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