61 - 80 of 386 chefs
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Naniwa Yakiniku Saburo
浪華焼肉さぶろう
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Highball
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北井 幸雄Yukio Kitai
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To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.
He is from Osaka. He worked at popular yakiniku restaurants in Osaka and has brought joy to many guests. Currently, he is active as the Floor Manager at Naniwa Yakiniku Saburo. His goal is to create a space where high-quality meat can be enjoyed even more deliciously. He pays careful attention to detail so guests can relax and enjoy their meals.
北井 幸雄Yukio Kitai
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Birra Ristrante GAJA Eniwa branch
ビラ・リストランテ GAJA 恵庭店
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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名畑 優樹Yuki Nahata
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Customer's happiness is his happiness!
Mr. Nahata was born in November 1982 in Hokkaido. He has been involved in the restaurant industry for about 20 years, since he was 18 years old. He has taken over from his predecessor, but he will provide his customers the best space and service with his natural cheerfulness and energy! Please feel free to talk to him when you visit the restaurant! All of the employees look forward to serving you!
名畑 優樹Yuki Nahata
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Kanzen Koshitsu Yakiniku Kyu Nishi-Azabu Main Branch
完全個室 やきにく九 西麻布本店
- Nishi-Azabu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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富樫陸也Rikuya Togashi
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Mr. Togashi creates cuisine that is felt by all five senses, inspired by the ingredients.
He started his career at Mutekiro in Motomachi, Yokohama. Then he moved to France and trained at three restaurants, including the 3-star Paul Bocuse. After returning to Japan, he gained experience at Michelin 2-star Pierre Gagnaire in Omotesando and Michelin 2-star Restaurant Ryuzu in Roppongi. Following that, he was appointed sous chef at Restaurant Restaurant Ilie Le Joyeuse and then head chef at Restaurant Portus in Minami-Aoyama. After that, he served as general manager and participated in opening hotels and business development in various locations in Japan. He is currently the group's executive chef.
富樫陸也Rikuya Togashi
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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
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宮里 常治Tsuneharu Miyasato
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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
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Kitashinchi Yakiniku Satsuma Roppongi Branch
北新地焼肉さつま 六本木店
- Roppongi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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山田 智朗Tomoaki Yamada
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Mr. Yamada is committed to creating a new type of restaurant and spreading the appeal of yakiniku (grilled meat).
He was born in 1987 in Tokyo. He fell in love with the taste of "Kitashinchi Yakiniku Satsuma," which he ate in Osaka and trained at the same restaurant. He was appointed the store manager at the newly opened "Kitashinchi Yakiniku Satsuma Roppongi branch" on February 23, 2023. He tries to create a new restaurant-style and welcomes guests with warm hospitality every day.
山田 智朗Tomoaki Yamada
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Shokudoen Kita Shinchi Branch
食道園 北新地店
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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黒木 幸喜Kouki Kuroki
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Mr. Kuroki continues to challenge the fusion of tradition and innovation in the birthplace of yakiniku.
He was born in 1967 in Miyazaki. After graduating high school, he joined Shokudoen Co., Ltd. and trained in various branches. By the age of 26, he had become the head chef. Subsequently, he served as the head chef and manager at multiple locations. Three years ago, he was appointed executive chef of Shokudoen. Since then, he has been constantly pursuing new "Yakiniku" with innovative ideas and seasonal ingredients while respecting the tradition since the restaurant's establishment in 1946.
黒木 幸喜Kouki Kuroki
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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
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秦 幸治Koji Hata
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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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Yakiniku Minaho Shinkingyuittogai
焼肉みなほっ しんきん牛一頭買い
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)
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行澤 誠一Seiichi Yukizawa
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After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by
He was born in 1971 in Hokkaido. By helping his mother who is good at cooking, he got to like cooking himself. After graduating high school, he went to a cooking college. After graduation, he started his training in the kitchen of the banquet section of Sapporo Grand hotel, where he worked for 5 years. Then he had more training at different types of restaurants. As he was always interested in Yakiniku restaurants, he took the offer and started working as the head chef. He demonstrates his skills with the wish of wanting to spread the ingredients of southern Hokkaido and so boosting the local area.
行澤 誠一Seiichi Yukizawa
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Yakiniku Sawagi Nishiki Branch
焼肉さわぎ 錦店
- Nishiki-sanchome, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)
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滝澤 清成 Kiyonari Takizawa
The Chef's Recommendations -
His diligence won his place as a chef at a yakiniku restaurant in the trendy Sakae area.
Born in 1981 in Aichi prefecture. Receiving high praise from the owner of Yakiniku Sawagi for his work and warm hospitality in the amusement industry, he was recruited as chef of the restaurant at its opening. He now spends considerable time from the selection of meat, preparation to quality control for serving fresh offal meat dishes before his customers.
滝澤 清成 Kiyonari Takizawa
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Niku Kappo ASATSUYU
肉割烹 ASATSUYU
- Yotsubashi/Shinmachi/Horie, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine) / Wine
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西尾 佳則Yoshinori Nishio
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Mr. Nishio serves an inspiring dining experience through various meat dishes that resonate with all the senses.
He was born in 1986 in Osaka. The manager of ASATSUYU. He found joy and satisfaction in bringing happiness, surprise, and excitement through food, leading him to the food and beverage industry. Started his career at a Japanese restaurant in Osaka and gained experience at a game meat restaurant. In 2021, he was appointed to his current position when the current restaurant was founded. In the lively atmosphere of the counter kappo restaurant, he works closely with a skilled head chef and devotes himself to providing hospitality by offering a wide variety of meats at their best. His attention to detail is also highly regarded.
西尾 佳則Yoshinori Nishio
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Teppanyaki Kobe
鉄板焼 神戸
- Namba, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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平瀬 和豊Kazutoyo Hirase
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Admired the appearance of chefs and entered the world of cooking.
Mr. Hirase was born in 1975 in Hyogo. Influenced by the TV program he watched as a student, he decided to become a chef. Joined a members-only resort hotel and began his career in earnest. Since then, he has continued to hone his skills around Hyogo and the Hokuriku region and joined Teppanyaki Kobe in 2009. Currently, he provides guests with a pleasant experience with his brilliant teppanyaki performances and thoughtful hospitality.
平瀬 和豊Kazutoyo Hirase
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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)
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千葉 政敏Masatoshi Chiba
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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
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Ushiyoshibiyori
牛吉日和
- Ebisu, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Gyutan (beef tongue) / Wagashi (traditional Japanese sweets)
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飯塚 啓Satoshi Iizuka
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Mr. Iizuka is a chef who cherishes human relationships and attracts many people with outstanding skills.
He was born in 1990 in Fukuoka. A part-time job at a restaurant that he started at age 20 is an opportunity to become a chef. He polished his skills for a long time at a famous restaurant in Tokyo, Sahsya Kanetanaka. He has been working at Ushiyoshibiyori, which opened in June 2024. His sincere attitude toward cooking is consistent, and the word "delicious" from his guests is a moment of bliss for him. He also has a deep affection for this industry, where people naturally connect with each other.
飯塚 啓Satoshi Iizuka
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Yakiniku tabehodai Sumibi Kurobeko
焼肉食べ放題 炭火黒ベコ
- Hamamatsu , Shizuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Beer
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松尾 英幸Hideyuki Matsuo
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A self-taught mastery of the art of yakiniku. Mr. Matsuo is a chef who wins people's hearts with his personality and flavor.
He was born in 1982 in Shizuoka. At the age of 22, he jumped into the yakiniku industry with the desire to own his restaurant someday. With part-time work experience in high school, he taught himself to make his way in the yakiniku business and has steadily built a career. He constantly questions what customers want from a yakiniku restaurant and adapts flexibly to the changing times. His humility and honest work are the driving force behind gaining the trust and cooperation of many suppliers.
松尾 英幸Hideyuki Matsuo
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Kyushu Meat Club
Kyushu Meat Club
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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寺山 耕平Kohei Terayama
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Mr. Terayama brings smiles to many people's faces with the "deliciousness" he is fascinated by.
He was born in 1983 in Nagasaki. A part-time job as a student led him to enter the culinary world, where he was employed at a yakiniku restaurant. While learning about quality meat, he became more deeply interested in cooking and enrolled in a culinary school. After graduation, he trained at a Japanese restaurant, honing his techniques before joining a renowned yakiniku restaurant in Fukuoka, where he thrived for 7 years as head chef. Despite receiving offers from various establishments, he moved to Tokyo and became involved in the opening of Kyushu Meat Club, where he now serves as head chef.
寺山 耕平Kohei Terayama
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Birra Ristrante GAJA
ガヤ 小樽店（Birra Ristrante GAJA）
- Otaru/Yoichi/Shakotan, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle) / Horumon (offal meat)
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番場 俊晃Toshiaki Banba
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Since the opening, Mr.Banba has pursued the goal of making his customers smile with delicious food.
Since the opening of GAJA Otaru, he has been a central figure in the dining hall, bringing energy and liveliness to the restaurant. He constantly strives to improve himself as a waiter and chef, all for the sake of the customers' satisfaction. Currently, he oversees several locations, including Otaru, Seizan, and Eniwa, commuting between each. He is continuously pursuing "better service" to further improve the quality of his food and service.
番場 俊晃Toshiaki Banba
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Amiyakitei Meieki Nishi Branch
あみやき亭 名駅西店
- Nagoya Station, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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中納 和哉Kazuya Nakano
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Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant.
Following in the footsteps of the person Mr. Nakano had admired since his part-time job days, he joined the company. Striving to create a beloved restaurant. Born and raised in Shingu City, which has many World Heritage sites registered as "Sacred Sites and Pilgrimage Routes in the Kii Mountain Range," he moved to Nagoya for university. He began part-time work at Amiyakitei through a local senior's recommendation and continued working there until graduation. Admiring the excellent management skills of the manager at the time, he was invited to join the company upon graduation. Then he gained experience as a manager in various branches. Since April 2023, he has been the manager of the Amiyakitei Meieki Nishi Branch, aiming to create a beloved restaurant with a team of smiling staff.
中納 和哉Kazuya Nakano
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Matsusakagyu WHAT'S Kyoto Muromachi Branch
松阪牛 WHAT’S 京都室町店
- Shijo Karasuma/Karasuma Oike, Kyoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)
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石原 彰大Akihiro Ishihara
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Involved in all aspects of setting up restaurants and butcher stores, and currently supervising restaurant operations.
Mr. Ishihara was born in 1987 in Kyoto. Loving to eat since childhood, he entered Tsuji Gakuen Culinary & Confectionery College after graduating high school. After graduation, because of his love of yakiniku and horumon (offal meat), he found a job at a major yakiniku restaurant. Then, he came to Matsusakagyu WHAT'S Kyoto Muromachi Branch by chance and further improved his knowledge of beef, including butchering processing. Following store manager duties, he was involved in the overall start-up of restaurants and butcher stores. He is currently in charge of supervising restaurant operations.
石原 彰大Akihiro Ishihara
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Yakiniku RIKIO
焼肉RIKIO
- Yomitan/Chatan, Okinawa
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean
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田澤 大悟Daigo Tazawa
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Mr. Tazawa is a cooking maestro and an experienced professional.
He was born in 1980 in Hokkaido. Pursuing his passion for the culinary world, which he dreamed of since childhood, he is a chef with experience in various genres. He has mastered a wide range of techniques, from teppanyaki to French, Japanese, and Italian cuisine. Recognized for his expertise, he has been working at Yakiniku RIKIO since 2021. His cuisine is not just a meal but rather an art of sorts. The flavors created by his experience and passion touch the heart.
田澤 大悟Daigo Tazawa
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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)
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牛嶋 隆志Takashi Ushijima
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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
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