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101 - 120 of 383 chefs

USHIHACHI Akihabara Branch

USHIHACHI 秋葉原店

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

Yakiniku Kanda Seinikuten

焼肉 神田精肉店

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

大澤 一也Kazuya Ozawa

Mr. Ozawa is an energetic manager who works hard every day to "share the joy of Yakiniku." 

He was born in 1979 in Ehime. From a young age, he was familiar with cooking through helping his mother. This experience led him to dream of becoming a cook in the future. After graduating from school, he entered the culinary world and began his training. Worked widely in such places as an Italian restaurant, a dining bar, an izakaya (Japanese-style pub), and a ramen restaurant. Currently, he is the manager at Yakiniku Kanda Seikutsuten, which opened in August 2023. He carefully cuts and prepares meat every day, making the most of the deliciousness of each part of the meat.

大澤 一也Kazuya Ozawa

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)

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

Teppanyaki Roppongi P.T.T.

鉄板焼 六本木P.T.T.

  • Roppongi, Tokyo
  • Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

御山 恭三郎 Kyosaburo Onyama

Mr. Onyama is passionate about caring for people, making his dream possible, and protecting and sustaining it.

He was born in 1951 in Chiba. In 1983, he opened the Teppanyaki specialty restaurant, Devant des P.T.T., in front of the former Defense Agency. It was loved by many celebrities as a long-established teppanyaki restaurant in Roppongi, but he developed a desire to spend more time with every customer. Seeking an environment that would fulfill his ideal, he relocated along Roppongi Dori Street. The new restaurant, renamed Roppongi P.T.T., offers a space where one can enjoy the live atmosphere of teppan-yaki with all five senses.

御山 恭三郎 Kyosaburo Onyama

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

Yakiniku & Shabu-shabu Matsusaka

焼肉&しゃぶしゃぶ 松坂 

  • Tenmonkan/Bayside, Kagoshima
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ)

松元 享芳Takayoshi Matsumoto

Aiming to provide services that meet the needs of many guests.

Mr. Matsumoto was born in 1986 in Kagoshima. He gained experience in izakaya (Japanese-style pubs) and Japanese restaurants, learning various skills from management to culinary know-how. With his experience on-site, he focuses on managing restaurants to meet customer needs. On July 11, 2024, he reopened the long-established yakiniku restaurant founded in 1971 as Yakiniku & Shabu-shabu Matsusaka. Based on the knowledge and skills accumulated, he continues to take on new challenges with a view to opening new restaurants in the future.

松元 享芳Takayoshi Matsumoto

Hokkaido Yakiniku Kaneushi

北海道焼肉 かねうし

  • Susukino, Hokkaido
  • Yakiniku (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 

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

Kitashinchi Yakiniku Satsuma - Ginza Branch

北新地焼肉さつま 銀座店

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

小松 甲斐Kai Komatsu

Seeking and searching for a rewarding job, Mr. Komatsu got to where he is now.

He was born in 1989 in Kochi. He had a part-time job experience at a restaurant as a student. He moved to Tokyo when he started working for a company. However, he was attracted to the skills of the owner who established the current company and the work in the service industry, so he changed his job. From the beginning of the opening of Kitashinchi Yakiniku Satsuma Ginza Branch, he stood at the restaurant with the owner. Currently, he's in charge of the restaurant as a restaurant manager.

小松 甲斐Kai Komatsu

Charcoal-grilled Yakiniku  -shintan-

炭火焼肉 胤舌 -shintan-

  • Susukino, Hokkaido
  • Yakiniku (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

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

Yakiniku Ishigakijima Misakigyu Akasaka Branch

焼肉石垣島美崎牛 赤坂店

  • Akasaka, Tokyo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

阿次富 洋貴Hirotaka Ajitomi

Presenting the charm of "Misaki Beef" in Akasaka.

Mr. Ajitomi was born in 1975 in Okinawa. Since the opening of Misaki Beef Honten Co., Ltd. and the launch of the brand, he has worked to develop the Misaki Beef brand. Having experience as a chef and in in-store meat sales and wholesale, he has conveyed the appeal of "Misaki Beef" from various angles. Currently, he is working as a chef at Yakiniku Isigakijima Misakigyu Akasaka branch, spreading the charm of "Misaki Beef" from a corner of Akasaka.

阿次富 洋貴Hirotaka Ajitomi

Teppan Yakiniku Steak Mikinao

鉄板焼肉ステーキ樹直

  • Sannomiya, Hyogo
  • Steak,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak

大塚 直樹Naoki Otsuka

Bringing local flavors to the world. Mr. Otsuka's passion for meat produces the best Teppanyaki.

He was born in 1977 in Hyogo. He decided to pursue his career in the culinary field because he cooks part-time and has loved cooking since he was a student. Trained at local restaurants in Kobe. He developed a particular passion for meat dishes and dreamed of opening a steak restaurant. This dream came true in November 2023 when he opened Teppan Yakiniku Steak Mikinao.

大塚 直樹Naoki Otsuka

Bungo Beef Steak Restaurant Somuri Nakasu Branch

豊後牛ステーキの店 そむり 中洲店

  • Nakasu, Fukuoka
  • Steak,Yakiniku/Steak / General / Hamburger Steak / Steak

川浪 陸Riku Kawanami

From anniversaries to everyday occasions, creating a restaurant that is loved by customers.

Mr. Kawanami was born in 1995 in Oita. He has been working as a chef since he was 18 years old. After graduating high school, he was in charge of French cuisine at a restaurant inside a hotel. He then gained experience as a pastry chef, after which he encountered Somuri around 2017. Now he works as the restaurant head at Bungo Beef Steak Restaurant Somuri Nakasu Branch. He values creating a restaurant that provides a warm experience for his guests, a place that is beloved not just for anniversaries but also for everyday use. 

川浪 陸Riku Kawanami

Teppanyaki Kobe

鉄板焼 神戸

  • Namba, Osaka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

平瀬 和豊Kazutoyo Hirase

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

Sapporo Yakiniku Itsumokoko Susukino Main Branch

札幌焼肉いつもここ すすきの本店

  • Susukino, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Yakiniku (grilled meat)

千葉 洋之Hiroyuki Chiba

The owner enjoys cooking based on his grandfather's instruction.

Mr. Chiba was born in 1982 in Hokkaido. Receiving guidance from his grandfather, who ran a Yakitori restaurant in Sapporo, triggered his interest in cooking, and he woke up to the joy of cooking from elementary school. He worked in a department store as a vegetable buyer, spotlighting ingredients that are the starting point of food. After that, he trained at a Yakiniku restaurant and became the manager, performing his skills as both a manager and a chef. Then, he left the company to open his own Yakiniku restaurant and opened Sapporo Yakiniku Itsumokoko Susukino Main Branch in August 2024.

千葉 洋之Hiroyuki Chiba

Kinsaiya Hakata Eki Chikagai Branch

きんさい屋博多駅地下街店

  • Hakata Station, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Donburi (rice bowl)

金作 善治Yoshiharu Kanesaku

Experience from a former sumo wrestler gives the cuisine a unique touch.

Mr. Kanesaku was born in 1972 in Aichi. He was a former sekitori (sumo wrestler) who belonged to the Kitanoumi stable for 15 years and was the heaviest Japanese sumo wrestler at the time. After retiring from the sumo world, he moved to Fukuoka. With his culinary skills, he turned to the restaurant industry and joined the current company in 2003. Since then, he has honed his culinary skills at Kinsaiya Tenjin Building Branch and other affiliated restaurants. He is now the chef and manager of Kinsaiya Hakata Eki Chikagai Branch.

金作 善治Yoshiharu Kanesaku

Kurogewagyu Yakiniku Yamaki

黒毛和牛 焼肉山喜

  • Minato-ku/Minami-ku/Midori-ku, Aichi
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)

山喜 健Takeshi Yamaki

Mr. Yamaki brings the taste of the famous restaurant to more people. Realizing a dream of "owning a restaurant" that he has had since he was a student.

He was born in 1981 in Nagasaki. Since he was a student, he has enjoyed traveling alone and cooking. Working part-time at a restaurant, he saved his money and often traveled around the world. With a desire to own his restaurant in the future, he became a chef and trained at a Yakiniku restaurant in Nagoya. He decided to set up his restaurant so that more people would be able to enjoy the taste of the restaurant.  In August 2023, he opened Kurogewagyu Yakiniku Yamaki.

山喜 健Takeshi Yamaki

Imajin

今甚

  • Shirokane/Shirokanedai, Tokyo
  • Yakiniku (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

Osaka Teppanyaki Tetsuju

大坂鉄板焼 鉄十

  • Ginza, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

水野 大志Taishi Mizuno

Creating an extraordinary time for guests with exceptional cuisine in a special space.

Growing up watching the backs of his parents, who ran a skewer restaurant, Mr. Mizuno naturally became a chef. Since joining Tetsuju, an Osaka iron-griddled cuisine restaurant, at 18, he has devotedly gained experience on this path and a wide range of knowledge. He offers a memorable dining experience where diners can enjoy high-quality ingredients and the scenery of Ginza as he continues to hone their technique of bringing out the best of the ingredients. Guests are charmed by his genuine hospitality.

水野 大志Taishi Mizuno

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