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41 - 60 of 395 chefs

Ariran Rikyu Yufuin Main Branch

亜李蘭離宮湯布院本店

  • Yufuin(Yufu), Oita
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak

桐村 祐人Yuto Kirimura

Mr. Kirimura would like to contribute to making someone's special occasions memorable by providing delicious food.

He was born in 1988 in Oita. Inspired by French cuisine when he was young, he aimed to be a chef who could create unforgettable dining experiences for people on their special days. After graduating from university, he honed his foundational skills in French cuisine at renowned restaurants in Fukuoka and Tokyo. He became a head chef at Oniku Shoan Harubina in 2015. Then, he took on the culinary supervisor and floor manager roles at the newly opened Ariran Rikyu Yufuin Main Branch in 2024. With a passion for cooking and gratitude for his hometown, he welcomes the guests with a smile.

桐村 祐人Yuto Kirimura

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

Yakiniku Motoyama Main Branch

焼肉もとやま 本店

  • Okachimachi, 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

Akaushi Dining yoka-yoka Teppan & Grill

あか牛Dining yoka-yoka 鉄板&グリル

  • Kumamoto, Kumamoto
  • Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)

牛嶋 隆志Takashi Ushijima

Experienced the gourmet boom as a student, Mr. Ushijima fascinated by Western food and aimed to be a chef.

He was born in 1969 in Kumamoto. When he was a student, a gourmet boom came mainly through television. He became interested in the fascination of cooking, especially Western cuisine, and yearned to become a chef. Upon graduation, he started training as a chef. After studying French cuisine in Osaka for five years, he returned to his hometown in Kumamoto. He worked in a Western restaurant for 14 years and then a steak restaurant for 10 years. Currently, he works at Akaushi Dining yoka-yoka Teppan & Grill.

牛嶋 隆志Takashi Ushijima

Teppanyaki Steak Azuma

鉄板焼きステーキ あずま

  • Harajuku/Meiji-Jingumae, Tokyo
  • Teppanyaki,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Wine

楠元 益夫Masuo Kusumoto

Mr. Kusumoto attracts guests with his superb steaks, which result from his extensive experience in French cuisine and Teppanyaki.

He was born in 1953 in Kagoshima Prefecture. The owner-chef of Teppanyaki Steak Azuma. After graduating from a culinary school in Tokyo, he began training at a French restaurant in Ginza, where he mastered the art of French cuisine. Later, he gained experience at a high-class Teppanyaki (iron griddle grilling) restaurant in Akasaka, where he was attracted by the style of cooking in front of the guests, so he explored the unique flavor of French cuisine x Teppanyaki. In 1990, he founded his current restaurant and grew it into a renowned restaurant. In recent years, the restaurant has become popular among domestic and international travelers, and he entertains a wide range of guests with his expert skills.

楠元 益夫Masuo Kusumoto

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch

焼肉侘び寂び 法善寺横丁本店

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

宮里 常治Tsuneharu Miyasato

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

He was born in 1981 in Okinawa. From an early age, he loved eating and cooking his food at home. At the age of 20, he entered the culinary world and began his training. He honed his skills for 17 years at a kappo restaurant, which once won a star in the Michelin Guide, and for three years at a sushi restaurant. Currently, he is the owner of Yakiniku Wabi Sabi, which opened in June 2022. He says he wants guests to spend a relaxing and peaceful time in a relaxed atmosphere.

宮里 常治Tsuneharu Miyasato

FIFTY-FIVE TOKYO Ebisu Branch 

FIFTY-FIVE TOKYO 恵比寿店

  • Ebisu, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Wine / Yakiniku (grilled meat)

川島 貴彦Takahiko Kawashima

Mr. Kawashima uses his experience to bring smiles to many people's faces with fine-tasting "Yakiniku"!

He was born in 1978. Entered high school, where he could obtain a cooking license. After honing his skills at a French restaurant, he further studied cooking at Ecole Tsuji Tokyo. Following graduation, he gained experience as a bartender and manager at an Italian restaurant in Kyobashi and a dining bar before joining the Yakiniku Shibaura group at 32. Having spent 10 years in the company, he has been involved in the current restaurant since its reopening and was appointed head chef. Changing the way of cutting the meat depending on the day's conditions, he offers new ways of eating each part of the meat and unique flavor combinations, which have been well received.

川島 貴彦Takahiko Kawashima

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

Mahoroba Teppan Shinsaibashi

mahoroba 鉄板 心斎橋

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / French

和田 征二 Seiji Wada

Mr. Wada is a head chef who came to Teppanyaki from France, fascinating guests with his brilliant techniques.

He was born in 1970 in Osaka. Entered the culinary industry by being introduced by an acquaintance and began his career at a charcoal-grilled steak and Yakiniku restaurant. At the age of 21, he moved to Hotel Granvia-Osaka, where he honed his skills in the world of French cuisine. He finds enjoyment in cooking and makes an effort every day. After turning 30, he switched to teppanyaki and continued his studies. Then, became the head chef at Mahoroba Teppan Shinsaibashi, which opened in April 2023.

和田 征二 Seiji Wada

USHIHACHI Akihabara Branch

USHIHACHI 秋葉原店

  • Akihabara, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

Steak AOHIGE

ステーキ青ひげ

  • Hondori/Tatemachi, Hiroshima
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

谷 太輔Daisuke Tani

Learned the know-how of restaurant management while working in a company and started an independent business.

Mr. Tani was born in 1983 in Kumano, Hiroshima. While studying at a medical university, he felt that "eating and drinking have the power to energize people" and began to consider running a restaurant in the future. However, as he worked for a medical equipment manufacturer after qualifying as a radiology technician, he realized that "cooking alone is not enough to make people happy" and that "it is important to continue doing ordinary things such as greeting, cleaning, and personal grooming as a matter of course." He decided to start his own business with the philosophy of maintaining an "Aohige (freshly shaven clean look)."

谷 太輔Daisuke Tani

Yamato Ryori Tsukiji Ihachi Main Branch

倭料理 築地伊八 本店

  • Tsukiji, Tokyo
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

池本 之浩Yukihiro Ikemoto

Mr. Ikemoto is a maestro of A5 Wagyu beef, giving shape to ideas from a new perspective.

He was born in 1970 in Osaka. To acquire professional skills, he decided to become a chef and graduated from Tsuji Culinary Institute. After that, he gained experience at a members-only restaurant and the InterContinental Yokohama Grand, followed by 26 years of work at a Wagyu wholesaler. At that time, he met the current company president and joined in August 2023. Utilizing his experience as a wholesaler, he developed a menu serving A5 Wagyu sirloin purchased at an affordable price on beef skewers. It has become the signature menu item at Tsukiji Ihachi Main Branch.

池本 之浩Yukihiro Ikemoto

Kyoto Yakiniku-dokoro Kihara

京都焼肉処きはら

  • Kyotogosho/Nishijin, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

木原 大輔Daisuke Kihara

Offering high-quality meat and smiles with the theme of "Feast and Special Feeling."

Mr. Kihara was born in Kyoto in 1982. He spent over 6 years honing his skills and knowledge in various establishments, including international cuisine restaurants and izakayas, while living away from his hometown in Tokyo. Inspired by a friend's words, he returned to Kyoto to pursue his dream of owning his own restaurant. He took over and reopened a long-standing yakiniku restaurant with nearly 30 years of tradition. Although he struggled daily with the unfamiliar yakiniku business at first, he now believes that Kihara's unique flavors and ambiance have taken root, earning the love of the local community.

木原 大輔Daisuke Kihara

Oyakama Yakiniku Juraku no Sono

岡山焼肉 聚楽の園

  • Okayama Station, Okayama
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

仲吉 司Tsukasa Nakayoshi

The "fun of cooking" that Mr. Nakayoshi learned in practical work is the start of everything. 

He was born in 1988 in Okinawa. When he went to a vocational school in Okayama, he experienced a part-time job at a restaurant. Through his experiences, he learned the "fun of cooking" and aspired to be a chef. In a creative Izakaya where he has worked for five years, he was influenced by the research enthusiastic owner and developed a growing admiration for the work of a chef. After that, he started his life as a chef in earnest. He has experience as a chef in Italian and meat bars and is currently active at Juraku no Sono. 

仲吉 司Tsukasa Nakayoshi

Wagyu Yakiniku KIM

和牛焼肉 KIM

  • Shirokane/Shirokanedai, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

Niku Baru SHOUTAIAN Shibuya Branch

肉バル SHOUTAIAN 渋谷店

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

千葉 政敏Masatoshi Chiba 

Mr. Chiba offers the deliciousness and pleasure that only A5 Japanese Black Beef can provide.

He was born in 1980 in Miyagi. After serving in the Ground Self-Defense Force, he entered the restaurant industry. He Joined Office UK Inc. after 15 years of experience in Tokyo, where he also worked as a store manager. Appointed as the manager of Niku baru SHOTAIAN Shibuya branch. He delivers to people the deliciousness and joy of A5 Japanese black beef from all over Japan.

千葉 政敏Masatoshi Chiba 

Kitano Tenmangu Niku to Niwa MATSUO

北野天満宮 肉と庭 まつを

  • Kyotogosho/Nishijin, Kyoto
  • Steak,Yakiniku/Steak / Japanese Beef Steak / Japanese Sosaku (creative cuisine) / Steak

木村 勇太Yuta Kimura

A chef who has traveled throughout Japan, exploring and researching local specialties from various regions.

Mr. Kimura was born in Kyoto. In his 20s and 30s, he traveled across Japan, exploring and researching local specialties. In 2019, he joined Nikuryori Matsuojuku, a restaurant opened by his father. In July 2023, he took over the restaurant from his father and reopened it as Kitano Tenmangu Niku to Niwa MATSUO.

木村 勇太Yuta Kimura

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

Miyazaki Beef Restaurant NAHA MIYACHIKU

宮崎牛専門店 那覇 みやちく

  • Miebashi, Okinawa
  • Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Kaiseki (traditional multi-course meal) / Steak

加藤 清隆Kiyotaka Kato

Bringing out the potential of "Miyazaki Beef" from various perspectives.

Mr. Kato was born in 1982 in Osaka. With over a decade of experience as a chef at a renowned French restaurant in Ashiya, Hyogo, he later joined the "Miyachiku Osaka Branch." Currently, in addition to entertaining guests as a teppanyaki chef, he also develops menus featuring "Miyazaki beef." Mr. Kato is an expert in French and teppan cuisine and a sommelier. From various angles, he proposes menus that bring out the full potential of Miyazaki beef.

加藤 清隆Kiyotaka Kato

Shinsaibashi Steak

心斎橋ステーキ

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Steak,Yakiniku/Steak / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling) / Steak

秦 幸治Koji Hata

With a passion for cooking, Mr. Hata decided to pursue a career in the culinary field and opened his restaurant after waiting with full preparation.

He was born in 1966 in Fukuoka. Having loved cooking since school, he started working for a telecommunications company, but his passion for cooking was so strong that he jumped into a Japanese restaurant in Fukuoka Prefecture, where he trained for seven years. He then trained for four years at a Japanese restaurant in Tokyo, where he served as sous chef. After working as a sous chef at a teppanyaki restaurant in Tokyo and as a manager at a teppanyaki restaurant in Osaka, he opened his own teppanyaki restaurant, Oh! My Steak in Osaka.  In 2024, he opened the second restaurant, Shinsaibashi Steak.

秦 幸治Koji Hata

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