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121 - 140 of 371 chefs

Aji no YOHEI

味の与平

  • Hida/Takayama, Gifu
  • Teppanyaki,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Local Japanese Cuisine

田中　進Susumu Tanaka

From the food perspective, Mr. Tanaka conveys the charm of his hometown, Hida Takayama.

He is from Gifu. An experienced chef who has built a career focusing on Japanese cuisine. He is currently the head chef at Aji no YOHEI. Hida Takayama is an important hometown for him. He conveys the charm of his hometown from the perspective of food.

田中　進Susumu Tanaka

Matsusakagyu WHAT'S Kyoto Muromachi Branch

松阪牛　WHAT’S　京都室町店　

  • Shijo Karasuma/Karasuma Oike, Kyoto
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Sousaku Sushi (creative sushi) / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat)

石原　彰大Akihiro Ishihara

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

YAKINIKU FUKUGYU

宮古島大福牛専門店　焼肉福牛

  • Yomitan/Chatan, Okinawa
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine

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

Naniwa Yakiniku Saburo

浪華焼肉さぶろう

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

北井　幸雄Yukio Kitai

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

Kuroge Wagyu Dining YO-U

黒毛和牛ダイニング　様　（YO−U）

  • Osakananko (Osaka South Port), Osaka
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

黒崎　次郎Jiro Kurosaki

The Chef's Recommendations

From learning the ropes of the trade to realizing his dream of running his own restaurant...

Born in Kobe, Hyogo Prefecture. From the age of 14, he nurtured a dream of running his own business, and started taking steps towards achieving that dream. After studying at the Tsuji Gakuen School of Culinary Arts, he learned French cuisine hands-on in the kitchens of the Hotel Plaza. After this, he decided to further his training by studying French cooking in France. Returning to Japan and to his roots, he set off, at 27 years of age, to work in a creative Japanese restaurant interweaving French and traditional Japanese cuisine. At the age of 30, after working as a chef for three years, he started his own business, focusing mainly on sales management for 5 years to further hone his business know-how and skills. At the same time, he continued working as an assistant chef, and opened the Kuroge Wagyu Dining restaurant in Ashiya, which moved to its current location in 2006.

黒崎　次郎Jiro Kurosaki

Kamakura Fujiya

かまくら藤家

  • Kamakura/Zushi, Kanagawa
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

小池　一晃Kazuaki Koike

The motto is to serve customers high-quality meats at an affordable price

Mr. Koike was born in 1985. He started his career as a chef right after University graduation and has gained experience and skills since then. He approaches his work daily, aiming to create dishes that customers will find "delicious."

小池　一晃Kazuaki Koike

Yakiniku no Meimon Tendan Gion Main Branch

焼肉の名門　天壇　祇園本店

  • Gion, Kyoto
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Wine

樋口　隆士　Takashi Higuchi

Mr. Higuchi, a sommelier who knows the fascination of wine, makes your heart intoxicating with a wealth of knowledge.

He was born in 1967 in Kyoto. While working as a bartender at a hotel, he was fascinated by the delicious taste of wine and decided to become a sommelier. He trained at the main bar and wine bar of the Kyoto Brighton Hotel and is currently the owner-sommelier at Tendan. Still learning about wine, he provides special moments with his wealth of knowledge and passion for wine.

樋口　隆士　Takashi Higuchi

Briand - Fillet specialty restaurant - Charcoal Grilled Black Japanese Beef

ぶりあん ヒレ肉専門店　黒毛和牛炭火焼き

  • Kokusai dori, Okinawa
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)

具志堅　勇太Yuta Gushiken

Mr. Gushiken honed his understanding of meat and cooking techniques through years of experience as a head chef at a famous yakiniku restaurant.

Mr. Gushiken was born in 1983 in Okinawa. He had experience as a head chef at a famous yakiniku restaurant in Naha. Currently, he is active as the head chef of Briand. With his knowledge of meat and expert grilling techniques acquired as a popular yakiniku restaurant chef, he now brings out the best in A5-grade Japanese Black Beef fillet and Chateaubriand.

具志堅　勇太Yuta Gushiken

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

Yakiniku Ishigakijima Misakigyu Akasaka Branch

焼肉石垣島美崎牛　赤坂店

  • Akasaka, Tokyo
  • Yakiniku/Wagyu (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

Sapporo Yakiniku Itsumokoko Susukino Main Branch

札幌焼肉いつもここ　すすきの本店

  • Susukino, Hokkaido
  • Yakiniku/Wagyu (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

Oyakama Yakiniku Juraku no Sono

岡山焼肉　聚楽の園

  • Okayama Station, Okayama
  • Yakiniku/Wagyu (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

Yakiniku Minaho Shinkingyuittogai

焼肉みなほっ　しんきん牛一頭買い

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

行澤　誠一Seiichi Yukizawa

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

Kobe Beef DAIA Nihonbashi-Muromachi Branch

神戸牛ダイア　日本橋室町店

  • Mitsukoshimae, Tokyo
  • Steak,Yakiniku/Steak / Steak / Western Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

大坪　辰Shin Otsubo

Mr. Otsubo continues to work daily to refine his cooking skills and himself.

He was born in 2001 in Iwate. He began working in a restaurant because he loved cooking. After working part-time, he took his first full-blown steps into the chef's world. Currently, he works as a chef at the Kobe Beef DAIA Nihonbashi-Muromachi Branch. With the superb ingredient of Kobe Beef as his partner, Mr. Otsubo continues to pursue his potential as a chef. In addition to his cooking skills, he also works on enhancing his body and performance through training as a hobby. As a person who makes a living in the food industry, he continues improving every day.

大坪　辰Shin Otsubo

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

Yakiniku Tarafuku Suzuka Chuo-dori-ten

焼肉たらふく　鈴鹿中央通り店

  • Suzuka, Mie
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Craft Beer

田端　唯史Yuishi Tabata

The Chef's Recommendations

From musician to master of selecting better meats

Born in Mie prefecture on May 15th, 1981, he started a band in high school and worked in a restaurant part time. After experiencing that sense of achievement when he made things and the pleasure of working in the service industry, he basically decided to become a chef. He started working at Yakiniku Tarafuku Suzuka Chuo-dori-ten, when an acquaintance introduced him to the restaurant. He is a true connoisseur of meat, the restaurant's main ingredient. He is now Suzuka's meat manager and is also in charge of purchasing meat for other restaurants in the chain.

田端　唯史Yuishi Tabata

Syokudoen Namba Walk Branch

食道園 なんばウォーク店

  • Namba, 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

Yakiniku Hajime

焼肉　基

  • Isezakicho/Chojamachi, Kanagawa
  • Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

青木　俊一Shunichi Aoki

With 20 years of experience in Yakiniku, Mr. Aoki realizes his ideal with the trust cultivated through experience and hard work.

Since he started his culinary journey, he has been dedicated to Yakiniku only. He is a chef who is fascinated by the world of Yakiniku and continues to explore its depth. He gained extensive experience in various restaurants, honing his cooking skills and learning restaurant management. In particular, he focused on selecting ingredients, preparation, and grilling methods to enhance his knowledge and skills. After that, he opened a Yakiniku Hajime to serve the kind of Yakiniku he had envisioned.

青木　俊一Shunichi Aoki

Hormone Yakiniku Shichifuku Namba branch

ホルモン焼肉　七福　難波店

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

キムChef Kim

The master chef keeps creating the tastes of Korea where he grew up.

He was born in Korea and came to Japan on business. Though he was working in a different field, he got an opportunity and entered the cooking field, since then he has accumulated a career as a chef. With his natural good sense, and also advice from his friends and acquaintances who were from Korea, he started showing his talent, and became the master chef at [Hormone Yakiniku Shichifuku Sinsaibashi branch] when it opened. Their popular menus are [Kal-guksu (Korean noodles)] and [Yukhoejang (spicy Korean soup)].

キムChef Kim

Teppan Yaki Steak House Maruon

鉄板焼ステーキハウス　マルオン

  • Kurashiki, Okayama
  • Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

石田　宣久Nobuhisa Ishida

Following in his father's footsteps, Mr. Ishida became a chef and continues to serve the same deliciousness in Kurashiki.

He was born in 1975 in Okayama. Admiring his cook father, he aspired to become a chef himself. After graduating from Tsuji Culinary Institute in Osaka, he entered Maruon, where his father was the owner and chef. While supporting his father as a chef, he has provided many people with enjoyable dining time. He became president in 2020 and is now the second-generation owner. He continues to offer the same deliciousness to people with his father.

石田　宣久Nobuhisa Ishida
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