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81 - 100 of 371 chefs

Sandaya Honten -Yasuragi no Sato-

三田屋本店−やすらぎの郷−

  • Sanda, Hyogo
  • Steak,Yakiniku/Steak / Steak

大野　順司Junji Ono

The Chef's Recommendations

Seeing the delight on his customers' faces is what really drove him to become a professional

Born in Hyogo prefecture on November 20th, 1984, he started working part time at Sandaya Honten -Yasuragi no Sato- during his student days. Even though he had no cooking experience, he decided to become a chef because he was interested in cookery and thought that making things would be really worthwhile. He also wanted to see the look of delight on customers' faces when they tried his food. He started his career as a food preparation assistant and learned the basics on the job. He continues to carefully craft every dish as the restaurant's deputy head chef.

大野　順司Junji Ono

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

Risho Bashamichi Branch

李昇　馬車道店

  • Kannai/Bashamichi, Kanagawa
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Korean

小宮山　大輔Daisuke Komiyama

Combining traditional techniques with innovative approaches to showcase the richness of every ingredient fully.

Mr. Komiyama was born in 1982 in Shizuoka Prefecture. At a local Russian restaurant, he learned the spirit of hospitality worthy of a top-tier hotel and developed a deep appreciation for ingredients. After moving to Tokyo, he was amazed by the culinary potential of beef and pork innards at a grilled offal restaurant. He trained at the Risho Main Branch in Nagoya to further refine his meat cooking skills. Now, he is showcasing his expertise at the Risho Bashamichi Branch.

小宮山　大輔Daisuke Komiyama

Hokkaido Yakiniku Kaneushi

北海道焼肉 かねうし

  • Susukino, Hokkaido
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)

林　潤Jun Hayashi 

A chef who works diligently with ingredients to create a superb dish.

Mr. Hayashi was born in 1972 in Hokkaido. He started his career at a Japanese restaurant in Hokkaido. Then he worked in various genres, including a Kyoto-style Yakiniku restaurant. From January 2023, he became a member of Hokkaido Yakiniku Kaneushi.

林　潤Jun Hayashi 

Yakiniku Motoyama Main Branch

焼肉もとやま 本店

  • Okachimachi, Tokyo
  • Yakiniku/Wagyu (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

RUSTEAKS

RUSTEAKS

  • Hiroo, Tokyo
  • Steak,Yakiniku/Steak / Californian Cuisine / Steak / Wine

加藤　良介Ryosuke Kato

Maximizing the potential of meat and pursuing the ideal meat dish.

Mr. Ryosuke Kato was born in Tokyo. After graduating from school, he worked at a hotel in Tokyo, where he studied service and then honed his skills in French and Italian restaurants. Specializing in international fusion cuisine, he came to specialize in meat dishes after becoming independent. In 2015, he opened RUSTEAKS in Hiroo. He has been involved in various producing businesses up to the present.

加藤　良介Ryosuke Kato

Ryukyu Yakiniku NAKAMA

琉球焼肉NAKAMA

  • Onna-son, Okinawa
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

末廣　伸Shin Suehiro

Taste what the Ryukyu Islands are all about with fresh, local ingredients

He was born in February of 1968, and before he knew it he was on the path to a professional career as a chef. When it comes to ingredients, he prepares his menu with a strict commitment to local foods from the surrounding area, which includes fresh island vegetables brought up under the bright sun that Okinawa is known for. He takes these local ingredients and works tirelessly to prepare dishes that truly delight each and every customer with extraordinary flavor.

末廣　伸Shin Suehiro

Yakiniku Nanatsuboshi Shinsaibashisuji Branch

焼肉七つ星　心斎橋筋店

  • Minamisemba, Osaka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

岩谷　一輝Kazuki Iwatani

Mr. Iwatani continues to attract people both in taste and price.

Mr. Iwatani is the head chef at Yakiniku Nanatsuboshi Shinsaibashisuji Branch. Nanatsuboshi offers seven kinds of beef, carefully selected for their taste and price; each is a rare part of Japanese black beef. He and the restaurant continue to attract visitors with its delicious food and reasonable prices, which can only be offered by a Yakiniku restaurant directly operated by a butcher store with four branches in the Sanda area of Kobe.

岩谷　一輝Kazuki Iwatani

Syokudoen Soemon-cho Main Branch

食道園 宗右衛門町本店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

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

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

Charcoal-grilled Yakiniku  -shintan-

炭火焼肉　胤舌　-shintan-

  • Susukino, Hokkaido
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

田村　史也Fumiya Tamura

Mr. Tamura never forgets to handle the ingredients carefully because he believes in their potential.

Mr. Tamura was born in 1980 in Hokkaido. He had many chances to make food ever since he was a child and came to like cooking more over time as he saw how happy his family was when they ate his cooking. To become a chef, he entered a culinary institute. After graduation, he built up his experience at various restaurants. He has been involved in Charcoal-grilled Yakiniku  -shintan- since its opening in October 2022.

田村　史也Fumiya Tamura

Yakiniku Gyufuku

焼肉　牛福

  • Matsuyama/Kume/Wakasa, Okinawa
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Korean

KK

Sharing the allure of the finest ingredients nurtured by the nature-rich island of Miyako.

Mr. K is a staff member actively working at Gyufuku. Having been with Tsubomi Ryukyu Company since around 2022, he has assisted many guests in enjoying delightful meals.  Miyako Island, known for its rich nature and favorable climate, is an ideal place for raising cattle. He keeps sharing the charm of premium "Daifuku Beef," raised without stress.

KK

Yakiniku Sawagi Nishiki Branch

焼肉さわぎ　錦店

  • Nishiki-sanchome, Aichi
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Horumon (offal meat)

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

Horutanya Sakae Branch

ほるたん屋　栄店

  • Sakae, Aichi
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Motsu Nabe (offal hot pot) / Yakiniku (grilled meat) / Horumon (offal meat)

榊間　周平Shuhei Sakakima

Mr. Sakakima offers impressive dishes with the miracle of local ingredients. The taste of Gifu captivates the world.

Mr. Sakakima was born in 1988 in Tokyo. While living in Tokyo, he visited Gifu and decided to pursue a career in food after having a meal at Amiyaki-tei. After that, he moved to Gifu and trained at Amiyaki-tei, which he longed for. In 2019, he started a new challenge at Horutanya. In 2023, he moved to the current restaurant, Horutanya Sakae Branch, managing the restaurant as a restaurant manager.

榊間　周平Shuhei Sakakima

Bifteck Kawamura Premium Kitashinchi restaurant

ビフテキのカワムラPremium北新地店

  • Kita-Shinchi, Osaka
  • Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling)

荒井　拓也 Takuya Arai

With his childhood passion for cooking in his heart, Mr. Arai constantly polishes his culinary skills.

He was born in 1973 in Hyogo Prefecture. As he likes cooking ever since he was a child, he decided to be a chef. In 1992, he started his career at [Bifteck Kawamura Kobe main restaurant] as a part-time worker during high school. Currently, He keeps working on the culinary frontlines as head chef at [Bifteck Kawamura Premium Kitashinchi restaurant].

荒井　拓也 Takuya Arai

Shokudoen Kita Shinchi Branch

食道園　北新地店

  • Kita-Shinchi, Osaka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak

黒木　幸喜Kouki Kuroki

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

Imajin

今甚

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

飯田　純一Junichi Iida

Mr. Iida spends his days honing his skills, utilizing the techniques and passion he has cultivated over the years.

He was born in 1982 in Ibaraki. Impressed by fried rice and dumplings, he developed a passion for Chinese food. His desire to recreate these delicacies with his hands led him to pursue a career as a chef. After graduating from culinary school, he trained for 7 years at the ramen restaurant Menya Musashi. Then, he worked at KINTAN, a Yakiniku restaurant, for 7 years to deepen his diverse skills and experience. In July 2022, he joined Imajin. He has grown to be a central restaurant member with his solid skills.

飯田　純一Junichi Iida

Kobe Teppan Steak Iwasaki

神戸鉄板ステーキいわさき

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

岩?　誠Makoto Iwasaki

Only a chef who is a meat expert with lots of experience can offer such excellent dishes.

Mr. Iwasaki was born in 1980 in Hyogo Prefecture. He has been studying at a teppanyaki restaurant in Kobe City since he was 18. He is currently the owner and chef of Kobe Teppan Steak Iwasaki. With his knowledge of meat gained in teppan cuisine since his teens, his reliable purchasing sources, and his skills as a chef, he creates precious moments for his guests.

岩?　誠Makoto Iwasaki

Jinroku

甚六

  • Shirokane/Shirokanedai, Tokyo
  • Teppanyaki,Yakiniku/Steak / Takoyaki (octopus balls) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)

應田　壽一Hisakazu Ota

Mr. Ota has been pursuing the possibilities of Teppan cuisine for over 35 years, with the Kansai as the backbone.

He was born in 1962 in Osaka. Growing up in Tsuruhashi, Osaka, known as the town of okonomiyaki and yakiniku, he became familiar with the taste from an early age. After moving to Tokyo, he was engaged in a different industry before switching careers and opening Jinroku in Shirokane in 1989. Later, he opened JINROKU Pacific in Hawaii and JINROKU Anti in Haneda Airport as directly managed branches. In addition, he is also involved in producing hotels and highway service areas. In 2021, the main restaurant reopened following the renovation of the building. Yakiniku Imajin also opened adjacent to it.

應田　壽一Hisakazu Ota

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
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