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141 - 160 of 383 chefs

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

Akaushi Dining yoka-yoka Sakuramachi Branch

あか牛Dining yoka-yoka桜町店

  • Kumamoto, Kumamoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Steak / Yakiniku (grilled meat)

村口 僚太Ryota Muraguchi

Mr. Muraguchi is a chef who always with a smile, saying, "I want to bring smiles to the faces of all the guests who visit."

He was born in 1990 in Kumamoto. When he first encountered "cooking," he felt joy. He also found pleasure in having people eat it and making them smile, recognizing that it was a profession that suited him well and moving on to the culinary world. He honed his culinary skills by training for two years at a university hospital cafeteria, one year at a sushi restaurant, and four years at a Japanese-style bar. Currently, he works as a chef at Akaushi Dining yoka-yoka Sakuramachi Branch. He says that he wants to bring smiles to the faces of all the guests who visit.

村口 僚太Ryota Muraguchi

Hakuundai Grand Front Osaka Branch

白雲台 グランフロント大阪店

  • Osaka Station/Umeda Station, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

金城 忠範Tadanori Kaneshiro

The Chef's Recommendations

Always keep working hard for the best. That will lead Mr. Kaneshiro to tomorrow.

He was born in Osaka. His love of cooking led him to pursue a career as a chef. He started working at Hakuundai as a part-time student worker. Later, he became a full-time employee but expanded his activities to other fields to gain various experiences.  In April 2013, he started working at Tsuruhashi Yakiniku Hakuundai as a start-up staff member. Currently, he is the manager of Hakuundai Grand Front Osaka Branch, where he manages the restaurant and works as a chef.

金城 忠範Tadanori Kaneshiro

Originator of Teppanyaki Steak Misono Shinjuku branch

元祖鉄板焼ステーキみその新宿店

  • Shinjuku West Exit/Tochomae, Tokyo
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Western Teppanyaki (iron griddle grilling)

長野 広一Koichi Nagano

Know everything about Teppanyaki. Fully enjoy his dishes with the original savory tastes of the ingredients.

He was born on October 12, 1961 in Nerima-ku, Tokyo. After graduating from a culinary school, he experienced Japanese, Western, and Chinese cuisines. He also worked as a French chef at Ginza Mikasa Kaikan for 4 years, then has actively cooked teppanyaki (grilled on iron griddle)-style dishes for 35 years. His motto is to offer fun exciting moments to the guests with teppanyaki with the original savory tastes of the ingredients. Currently he works at Steak Misono, while enjoying communicating with the guests from a close distance. 

長野 広一Koichi Nagano

Nikutei Yuhi

肉亭 結

  • Shijokawaramachi/Teramachi, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Kaiseki (tea-ceremony dishes)

桜井 敬士Keiji Sakurai

Mr. Sakurai connects ingredients selected from all over Japan and expresses them in his cuisine.

He was born on March 10, 1973 in Shiga. The reason he chose to become a chef was because of his strong will to test how much he could do in one path. He studied mainly Kyoto cuisine at Hotel Okura Kyoto's Irifune. He is currently the head chef of Nikutei Yuhi. By continuing to grow in the culinary world and challenging his limits, he continues to hone his true skills and passions.

桜井 敬士Keiji Sakurai

Ryuen Nishinakasu Branch

龍園 西中洲店

  • Nishinakasu/Haruyoshi, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

上田 孝司Koji Ueda

After training at a Japanese restaurant, Mr. Ueda became a yakiniku chef. 

He was born in 1973 in Fukuoka. After training at a Japanese restaurant, he worked around many restaurants and became a yakiniku chef. He is exploring a new frontier of yakiniku with his career-rich sensibility and knife skills.

上田 孝司Koji Ueda

Cow specialty store Itamae Yakiniku Ichigyu Namba Dotonbori Branch

雌牛専門店 板前焼肉一牛 難波道頓堀店

  • Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形 陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形 陸Riku Ogata

TEPPANYAKI 10 FUKUOKA

TEPPANYAKI 10 FUKUOKA

  • Daimyo, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Western Teppanyaki (iron griddle grilling) / Cake / Wine

菊地 大二郎Daijiro Kikuchi

Mr. Kikuchi is a teppanyaki master who puts excitement and passion on a plate and brings a smile to people's faces.

He was born in 1991 in Saitama. Since childhood, he has admired chefs who have appeared in the media and cultivated a passion for food. He was particularly captivated by Teppanyaki's unique presentation, which led him to pursue a career in the cooking industry. In 2023, he was appointed the company's general chef for the Kyushu area and the chef at TEPPANYAKI 10 FUKUOKA. He has also appeared in various media to convey the charm of Teppanyaki. With the motto of "smile for thriving business," he brings joy and surprise to many people.

菊地 大二郎Daijiro Kikuchi

Matsusaka Gyuu Amiyaki Okuyama

松阪牛網焼き おくやま

  • Yokkaichi, Mie
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Wine / General

奥山 博Hiroshi Okuyama

The Chef's Recommendations

The culmination of his life and experience, "Matsusaka Gyuu Amiyaki Okuyama."

Born in Mie prefecture, in 1968. His parents loved sushi and the like, so they raised him in a "gourmet family." They were very interested in the world of food. He also decided to work in the food business, and started work at a hotel after he graduated high school. He polished his skills in Japanese, French, and other styles of cooking. Through his fascination for the proud local specialty of his hometown, Matsusaka Gyuu ushi, he came to work for the long-standing Matsusaka ushi (beef) specialty restaurant, "Asahi-ya," which further deepened his specialty knowledge. His experience up to this point culminates in the Matsusaka ushi specialty restaurant, "Matsusaka Gyuu Amiyaki Okuyama," which he opened in Yokaichi city.

奥山 博Hiroshi Okuyama

Jukusei Horumon Yamagatagyu Sumibiyakiniku Ushigatari

熟成ホルモン・山形牛 炭火焼肉 牛語

  • Fukushima/Noda, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

津村 輝彦 Teruhiko Tsumura

Mr. Tsumura continues to follow the path he believes in.

He was born in 1986 in Osaka. He has been engaged in the restaurant business from a part-time job and has worked diligently in the industry. Throughout his career, he had many opportunities to work at restaurants that mainly served meat. Since he had been a customer of Ushigatari, he had the chance to work there. Utilizing the customer service skills and knowledge of ingredients that he has developed over the years, he is now running the restaurant as the manager.

津村 輝彦 Teruhiko Tsumura

Niku Horumon × Gyutan Someda Shoten

肉ホルモン×牛タン 染田商店

  • Tenmabashi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

染田 義宏Yoshihiro Someda

Mr. Someda opened with the determination to pave the way step by step with his own hands.

He was born in 1972 in Nara. Originally a company employee, he discovered the appeal of food and beverage through a part-time job at an Izakaya. Having experienced store management, he learned about restaurant operations with a view to becoming independent. When introduced to his current location, he decided to try a yakiniku restaurant, even though it was a genre he had no experience in. The name "Someida Shoten" was chosen as the store's name when his grandfather ran the business. In June 2023, he began a new challenge under the name Niku Horumon × Gyutan Someda Shoten in honor of his grandfather, who was a businessman.

染田 義宏Yoshihiro Someda

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

Gyu-Kaku Sapporo Tokeidai-dori Branch

牛角 札幌時計台通り店

  • Sapporo Station, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat)

谷口 遼太Ryota Taniguchi

With warm smiles and delicious yakiniku, Mr. Taniguchi provides visitors with wonderful memories.

He was born in 1988 in Hokkaido. After joining Gyu-Kaku in 2011, he supported numerous restaurants through cooking and customer service. Currently, he also manages dozens of restaurants. He takes the greatest care in providing both delicious cuisine and high-quality meat, as well as excellent customer service that lets guests have enjoyable moments in his restaurants. Crossing the language barrier, he also creates an atmosphere where it is easy to talk to him. Today, he continues to welcome people with a soft smile and help them make their trips memorable.

谷口 遼太Ryota Taniguchi

Cow specialty store Itamae Yakiniku Ichigyu Sannomiya Branch

雌牛専門店 板前焼肉一牛 三宮店

  • Shin-Kobe/Kitano, Hyogo
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Horumon (offal meat)

尾形 陸Riku Ogata

In his pursuit of wagyu beef's essence, Mr. Ogata provides guests with unrivaled flavors and experiences.

He was born in 1993 in Osaka. He was born in 1993 in Osaka. Since 2018, he has been the representative of 5 branches of Itamae Yakiniku Ichigyu, specializing in "Japanese female beef," which is less fatty, light, and pleasant to eat. His policy is to not only provide delicious yakiniku but also value every detail of service. Taking great pride in providing service that makes customers smile before his eyes is the theme of his life; he always takes special care to make the restaurant and its customers happy.

尾形 陸Riku Ogata

Asahikawa Jingisukan Daikokuya Asahikawa Gochome Branch

旭川ジンギスカン大黒屋 旭川五丁目店

  • Asahikawa, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)

手塚 慎太郎Shintaro Tezuka

Mr. Tezuka conveys the appeal of Jingisukan to visitors through his excellent work and attentive customer service.

The first time Mr. Tezuka had Jingisukan at Daikokuya, he was charmed by that famous dish, energetic staff, and lively restaurant atmosphere. That made him want to work there, then he joined the company after showing his passion for Jingisukan to Daikokuya's owner. He works tirelessly to deliver the delicious taste of Daikokuya's Jingisukan to as many guests as possible.

手塚 慎太郎Shintaro Tezuka

Takeya Gyuuniku-ten

竹屋牛肉店

  • Tsu, Mie
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak

竹谷 直記Naoki Takeya

Mr. Takeya is the owner who continues to pursue Matsusaka beef, providing enjoyable moments of food and smiles.

He was born in 1976 in Mie. From a young age, he was familiar with the restaurant industry, including helping out at his older brother's yakiniku restaurant. In 2007, he opened Takeya Gyuuniku-ten. Hoping to "convey the true taste of Matsusaka beef," he decided, after repeated trial and error, to set its own standards for purchasing the beef. He believes that the appeal of yakiniku is that it is "fun" and considers not only the cooking area but also the conversation and atmosphere at the table to be important. As such, the restaurant delivers the deliciousness that supports this enjoyment to the visiting people.

竹谷 直記Naoki Takeya

Itamae Yakiniku Ikko Sennichimae Branch

板前焼肉一光 千日前店

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

The skill acquired through years of experience in running a butcher shop. Never compromising on truly delicious meat.

He is from Hyogo. With a love for eating, he entered the culinary world from a hotel kitchen. After honing his skills at French restaurants in Ashiya and several yakiniku (Japanese BBQ) restaurants, he desired to further explore high-quality meats. At the age of 30, he started running a butcher shop. He dedicated 15 years to selecting meat and sales. In 2018, by fate, he joined Itamae Yakiniku Ikko. Currently, he approaches the purchase of high-quality meat with a discerning eye and strives to make guests even more satisfied. 

Yakiniku Sutaminayama

焼肉スタミナ山

  • Okazaki/Heianjingu (Heian Shrine)/Nanzenji Temple, Kyoto
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

末吉 勇大郎Yutaro Sueyoshi

With the motto "Challenge is the future!" Mr. Sueyoshi keeps moving forward.

He was born in 1993 in Kyoto. He grew up in an environment where he was exposed to the food and beverage service industry from a young age. While studying abroad in Vancouver at 18, he worked part-time at a restaurant and developed a deep interest in the service industry. After coming back to Japan, he joined a company in the food and beverage industry. He was given the responsibility of managing multiple stores in this rapidly expanding company. Through this experience, he understood the vast possibilities of the industry. After that, he worked as the opening manager of a membership-based yakitori restaurant, where he learned about the operation of a specialized business model. When he was 25, he set a goal to become independent by 30 and later opened Yakiniku Sutaminayama.

末吉 勇大郎Yutaro Sueyoshi

Hokkoriya

ほっこり家

  • Yakuin, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine

梅野Umeno

Switching from Japanese cuisine to Teppanyaki, Mr. Umeno has a delicate technique that brings out the charm of the ingredients in a simple way.

He was born in 1981 in Fukuoka. At first, he started his career as a Japanese chef. After 8 years of experience as a chef at a Japanese restaurant in Tokyo, he changed to Teppanyaki. Following studying in Fukuoka, he opened Hokkoriya.

梅野Umeno

Korean Restaurant Yuchun

焼肉冷麺ユッチャン

  • Kita-Shinchi, Osaka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Naengmyeon (Korean cold noodle)

安川 秀一Shuichi Yasukawa

Mr. Yasukawa has been trained in Yakiniku his entire career. He is a professional meat cutter.

He was born in 1985 in Shimane. He has loved Yakiniku since he was a child. When deciding on a career path after graduating from high school, he chose to enter the restaurant industry because he wanted to entertain guests with the "finest Yakiniku." Gained experience at restaurants such as Korean Restaurant Renge and Ginmiya, learning how to recognize delicious meat, cut it, and serve it. In December 2020, he joined the restaurant as a chef at the same time as Yuchun opened in Kitashinchi.

安川 秀一Shuichi Yasukawa

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