441 - 460 of 1713 chefs
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Kurotan Yakiniku Aoki
黒タン焼肉 青木
- Shinjuku-Sanchome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Gyutan (beef tongue) / Steak / Yakiniku (grilled meat)
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青木 翼Tsubasa Aoki
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With a strong passion for meat cuisine, Mr. Aoki has refined his knowledge and skills with meat worldwide.
He was born in 1983 in Kanagawa. He was intensely interested in eating and especially liked Wagyu beef. Influenced by a relative who worked at a butcher store, he decided to specialize in meat dishes and Wagyu beef. In 2003, he moved overseas and started his career in earnest. He studied meat in France, Italy, Germany, and the United States. After training at a meat restaurant in Tokyo, he went overseas again to further his studies. After returning to Japan, he opened Black Tan Yakiniku Aoki as the owner.
青木 翼Tsubasa Aoki
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Yakiniku Senka Gyuriki
焼肉専科 牛力
- Yamagata, Yamagata
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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稲毛 美保Miho Inage
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Ms. Inage offers flavors that resonate with the heart with dishes that are filled with love for the food.
She was born in Yamagata. Her love of cooking began early, and her passion led her to the food and beverage industry. Starting with the experience gained in a ryokan inn kitchen, she explored the depths of the culinary arts while learning the techniques of traditional Japanese cuisine and the spirit of heartfelt hospitality. She was then attracted to yakiniku and is now utilizing her skills at Yakiniku Senka Gyuriki.
稲毛 美保Miho Inage
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Sangubashi IBUSANA
参宮橋いぶさな
- Shinjuku Station South Exit/Yoyogi, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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岡崎 安統Yasunori Okazaki
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Meat chef who entered the world of meat cuisine and has continued to make an effort with a focus on meat.
Mr. Okazaki was born in 1979 in Tokyo. A regular customer who used to go to his parents' sushi restaurant was the owner of a yakiniku restaurant. The owner offered him a job at his restaurant. Because he was always a fan of meat, he readily agreed. After graduating from high school, he joined the restaurant, marking the full-blown start of his career. Since then, he has mastered yakiniku cuisine and has been dedicated as a meat professional for more than 20 years. In 2021, he joined IBUSANA and now works hard as a meat chef.
岡崎 安統Yasunori Okazaki
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SINKIES
SINKIES
- Shibuya East Exit/Miyamasuzaka, Tokyo
- Asia,Other Asian / Indonesian/South East Asian / Coffee / Imported Beer
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Tan Min QuanTan Min Quan
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The inspiration comes from the familiar taste. Mr. Tan, the owner-chef, shares the charms of his hometown.
He was born in 1995 in Singapore. It all started when he was impressed by the delicious "laksa" sold at a street stall in Singapore and learned how to make it from the master. While helping out at the food stall, he researched cooking and decided to spread this taste abroad. He came to Japan in May 2023 and opened SINKIES in February 2024. He hopes to share the charm of Singapore through traditional cuisine.
Tan Min QuanTan Min Quan
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Shinmura Chikusan Miyakonojo
新村畜産 都城店
- Miyakonojo/Kobayashi, Miyazaki
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer
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江田 竜二Ryuji Eta
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It is only because he has a firm foundation that he has thrived as a chef
Born in Kagoshima Prefecture in 1987, Mr. Eta enjoyed cooking from a young age. For this reason, he naturally went on to enroll at a high school where he could get a chef's license. After graduation, he continued studying in order to get a nutritionist's license. Having learned the fundamentals well, he has found it very useful for his work as a chef.
江田 竜二Ryuji Eta
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CARNEYA ANTICA OSTERIA
カルネヤ
- Kagurazaka, Tokyo
- Italian,Italian/French / Italian / Steak / Wine
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高山 いさ己Isami Takayama
The Chef's Recommendations -
He has been surrounded by meats since he was born!
He was born as the 2nd son of a popular Japanese BBQ restaurant in Asakusa and grew up with Japanese BBQ 6 days a week. When he was 18, he dined at some 50 restaurants and approached [Chez Pavot Blanc] in Nishi Azabu with wonderful food and service, to start his culinary career. He further broadened his experience at [ENOTECA] and went to Italy in 2002. After he came back and worked as a chef at some restaurants in Tokyo, he opened [CARNEYA] in 2007.
高山 いさ己Isami Takayama
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Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane
厳選和牛 石窯塊肉ステーキ 石窯焼 時ノ鐘
- Fukui Station, Fukui
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat) / Korean
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加藤 諭Satoru Kato
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A chef and a sommelier, a master chef with two sides
He was born in Kyoto in 1986. He used to cook as a child while his parents were working. Attracted by how interesting cooking is, he decided to become a chef. After graduating from Kyoto cooking college, he polished his skills working at French and Italian restaurants in Kyoto. While working at an Italian restaurant in Fukui, he became a certified sommelier. He next became the head chef at a French restaurant where he played an active role. He was appointed as the head chef of [Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane] in May 2019 after meeting the CEO of his present company.
加藤 諭Satoru Kato
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Teppanyaki VUE MER
鉄板焼 ビュメール
- Hakodate, Hokkaido
- Teppanyaki,Yakiniku/Steak / French / Steak / Western Teppanyaki (iron griddle grilling)
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五十嵐 彬Akira Igarashi
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Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.
Born in 1989 in Aomori Prefecture. After learning to cook by helping his mother, Chef Igarashi decided to become a chef around the time he was in middle school. He studied cooking at Chori Seika Vocational School Attached to Hakodate Junior College. After graduation, he worked at Hakodate Central Hospital and then began employment at Hakodate Kokusai Hotel in March 2009. He currently serves as Sous-Chef at VUE MER at the hotel, where he endeavors each day to serve delicious meals to his customers.
五十嵐 彬Akira Igarashi
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Murakiya Hanare
村木屋はなれ
- Yokohama Station, Kanagawa
- Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood
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保崎 航大Kodai Hosaki
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Mr. Hosaki explores delicious food and drinks to bring guests a new taste of izakaya enjoyment.
He was born in 1996 in Kanagawa. The manager of Murakiya Hanare. During his college years, his part-time job led him to discover the appeal of restaurants that bring people smiles and joy through food. After graduation, he worked for a company but left because of his strong desire to work in the restaurant business. He started training with the goal of "owning his own restaurant." Experienced in both cooking and customer service at the famous Murakiya main branch in Yokohama, he assumed his current position in August 2023, when the sister branch opened. He has entertained a wide range of guests with Hanare's unique cuisine and space.
保崎 航大Kodai Hosaki
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Otaru Ankake Yakisoba Kakuryu
小樽あんかけ焼きそば 鶴龍
- Otaru/Yoichi/Shakotan, Hokkaido
- Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)
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坂口 亨Toru Sakaguchi
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Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding.
Mr. Sakaguchi was born in Hokkaido. He joined the store group and worked in a different department other than cooking. Because of his love of cooking, he has become involved in food preparation at the affiliated restaurant Wagyu Kurosawa since a few years ago. He was transferred when Otaru Ankake Yakisoba Kakuryu opened in September 2022. He is in charge of the restaurant not only as a cook but also as a manager.
坂口 亨Toru Sakaguchi
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Hitori Shabu Shabu Nanadaime Matsugoro
ひとりしゃぶしゃぶ七代目松五郎
- Akasaka, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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百瀬 和輝Kazuki Momose
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Mr. Momose brings people joy through shabu-shabu. A chef that continues to pursue new forms of Japanese cuisine.
While working at the affiliated restaurant Kuriya Nanadaime Matsugoro, he was appointed to be in charge of Hitori Shabu Shabu Nanadaime Matsugoro. He has spent much of his career as a chef honing his skills in the Nanadaime Matsugoro group. He is now managing a new style of restaurant based on his desire for customers to casually enjoy shabu-shabu, which lets them fully enjoy A4 and A5-ranked matured black Wagyu beef.
百瀬 和輝Kazuki Momose
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Kanda no Niku Bar RUMP CAP Ikebukuro Nishiguchi Branch
神田の肉バル RUMP CAP 池袋西口店
- Ikebukuro West Exit, Tokyo
- Steak,Yakiniku/Steak / Japanese Beef Steak / American / General
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Azabujuban Nikukappo Okadamae
麻布十番肉割烹 岡田前
- Azabu-Juban, Tokyo
- Japanese,Japanese
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岡田賢一郎 Kenichiro Okada
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Mr. Okada is the creator of numerous popular restaurants and a master chef of meat.
After graduating high school, he got a job at an electronics store. Still, he was grievously disappointed at how little lunch he was offered and resigned after three days. He returned to the yakiniku (Japanese BBQ) restaurant, where he had worked part-time during high school and entered the restaurant business. In 1993, he opened Chanto, a creative cuisine restaurant in Shinsaibashi. The restaurant grew dramatically and expanded to Yokohama in 1997. In 1998, he opened Ken's Dining in Nishi-Azabu and became the darling of the times. After that, he opened Innocent Carberry in Nishi-Azabu in 2015, and on February 14 of this year, he opened Okadamae.
岡田賢一郎 Kenichiro Okada
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Sugita
すぎ田
- Asakusa, Tokyo
- Japanese,Japanese / Tonkatsu (fried pork cutlet)
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佐藤 光朗Mitsuo Sato
The Chef's Recommendations -
Making proper efforts to pursue a deliciousness hidden in the traditional dish.
Born in 1980 in Tokyo, he raised up watching his father who ran a pork cutlet restaurant. It was natural for him to help his father before going to school in his days as a student. After graduating from a university, he started working at [Sugita] to succeed his family business, then became the 2nd generation in 2011. He is modest to say that his restaurant is a small bistro in this town but still making efforts every day to be better than any other restaurant, and wishing the guests to say [though pork cutlet is a casual food, his dish is special].
佐藤 光朗Mitsuo Sato
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Kyoto Stand Kiyokiyo Sanjo Shinsen Branch
京都スタンドきよきよ三条神泉店
- Shijo Omiya, Kyoto
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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小野 陽平Yohei Ono
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Mr. Ono puts passion into each dish, providing heartwarming cuisine to visitors.
He was born in 1989. His mother's cooking was delicious, so he became interested in cooking at an early age. To learn the basics of cooking, he trained at a renowned Japanese restaurant and mastered traditional Japanese cooking techniques, especially obanzai. In July 2018, he opened Kyoto Stand Kiyokiyo Kiyamachi Main Branch, which has grown to become a popular bar with locals and tourists. Then, in April 2024, he opened a new Sanjo Shinsen Branch and continues to take on further challenges.
小野 陽平Yohei Ono
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Kanzen Koshitsu Yakiniku Ushimasa
完全個室焼肉 牛まさ
- Machida, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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Sushi & Japanese Cuisine Shinjuku Yonegami
寿司と日本料理 新宿 よねがみ
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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TEPPANYAKI STEAK SHU MIYAKO ISLAND
鉄板焼ステーキ集宮古島
- Miyako/Other remote islands, Okinawa
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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吉井 康博Yasuhiro Yoshii
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Creating a luxurious dining experience within the leisurely flow of island time.
The experience of suffering from the Great Hanshin-Awaji Earthquake when he was in elementary school and receiving food relief support encouraged Mr. Yoshii to become a chef. Appreciating the hospitality and help he received, he began to think that he wanted to cook food that could cheer people's hearts and bodies. After moving to Miyakojima, he gained experience in various fields, including Italian, French, and Japanese cuisine at hotel teppanyaki restaurants and banquet halls. He is now the head chef at Shu, which will open on March 11, 2024.
吉井 康博Yasuhiro Yoshii
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Yakitori Miyagawa Otemachi branch
やきとり宮川 大手町店
- Otemachi, Tokyo
- Yakitori/Kushiyaki (grilled skewers),Japanese / Yakitori (grilled chicken skewers) / Chicken / Sake
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柴田 勲Isao Shibata
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In the battleground of restaurants, he is aiming to be the overwhelming No.1 restaurant in the area.
He was born in 1963 in Toyama prefecture. He found that the restaurant field was fun and deep while working a part time job in his school days. After graduating from high school, he trained at a Japanese pub in Tokyo for 7 years, and entered MIYAGAWA Co., Ltd. in 1989. He became the manager of the Otemachi branch when it opened, and managed the whole kitchen. His current goal is to be the overwhelming No.1 restaurant in the battleground of restaurants of Tokyo. He inspects the branches every month, to develop ideas to improve the working environment and operation of his restaurant. He attracts many repeaters with his friendly personality.
柴田 勲Isao Shibata
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Chinese Restaurant RAIKA shi kun shi so
中国料理 礼華 四君子草
- Hibiya/Yurakucho, Tokyo
- Shanghai,Chinese / General / Szechuan / Shanghai
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木村 旭Akira Kimura
The Chef's Recommendations -
Mr. Akira Kimura enchants his guests with Nouvelle Chinois cuisine and natural vegetarian courses.
Mr. Akira Kimura, the master chef of RAIKA shi kun shi so, was born in Tokyo in 1977. Fascinated by a Chinese chef on a TV cooking show, he decided to become a professional chef. He honed his skills at the restaurant Tsukushiro and Tokyo Dome Hotel in Tokyo, then joined RAIKA. After actively working as the master chef at RAIKA Shinjuku-gyoen branch, he took the current position when the hibiya branch opened in the spring of 2018. His Nouvelle Chinois cuisine has earned a solid reputation. Moreover, as a nutritional herbalist, he offers vegetarian courses that bring out the power of plants. His dishes created by his matured skills attract guests from Japan and abroad.
木村 旭Akira Kimura
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