441 - 460 of 1800 chefs
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Yakiniku RIKIO
焼肉RIKIO
- Yomitan/Chatan, Okinawa
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Korean
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田澤 大悟Daigo Tazawa
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Mr. Tazawa is a cooking maestro and an experienced professional.
He was born in 1980 in Hokkaido. Pursuing his passion for the culinary world, which he dreamed of since childhood, he is a chef with experience in various genres. He has mastered a wide range of techniques, from teppanyaki to French, Japanese, and Italian cuisine. Recognized for his expertise, he has been working at Yakiniku RIKIO since 2021. His cuisine is not just a meal but rather an art of sorts. The flavors created by his experience and passion touch the heart.
田澤 大悟Daigo Tazawa
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Unagi no Naruse Morioka Branch
鰻の成瀬 盛岡店
- Morioka, Iwate
- Unagi (eel),Japanese / Unagi (eel)
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齋藤 翔Sho Saito
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To be a part of customers' everyday life, not just for special occasion meals.
Mr. Saito was born in 1993 in Iwate. Starting as a part-time job, he gained experience in kitchen and service work at a restaurant. On May 25, 2024, he became the manager with the opening of Unagi no Naruse Morioka Branch. It is a rare eel specialty restaurant in the area serving delicious eel in a relaxed atmosphere. To make eel, a typical "special occasion meal," more familiar to local residents, he continues to operate the restaurant daily, placing importance on the relationship with customers.
齋藤 翔Sho Saito
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Wagyu Kurosawa Main Branch
和牛黒澤 本店
- Otaru/Yoichi/Shakotan, Hokkaido
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Unagi (eel) / Sukiyaki (hot pot stew)
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兪 昌日Masahi Yu
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Running the ideal restaurant with a passion for flavor.
Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.
兪 昌日Masahi Yu
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Kurogewagyu Yakiniku Yamaki
黒毛和牛 焼肉山喜
- Minato-ku/Minami-ku/Midori-ku, Aichi
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Horumon (offal meat)
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山喜 健Takeshi Yamaki
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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
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CAFE LOUNGE mosuKe
CAFE LOUNGE mosuKe
- Odori Park, Hokkaido
- Cafe,Cafe/Sweets / Soup Curry / Cake / Parfait
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北川 賢太Kenta Kitagawa
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Mr. Kitagawa is a Michelin-starred food specialist who has mastered making the most of ingredients.
He was born in 1979 in Hokkaido. His family had a restaurant business, so he asked for toys for playing house in his childhood. At 15, he moved to Tokyo and worked as a live-in chef at a kappo restaurant. Later, he trained at several French restaurants in Tokyo before returning to his hometown of Asahikawa. Auberge Ninguruforet, where he was appointed as the head chef, was listed in the Michelin Hokkaido 2017 special edition. After serving as a chef at the Michelin-starred restaurant Hiruoka, he works at CAFE LOUNGE mosuKe.
北川 賢太Kenta Kitagawa
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Yakiniku Koufuen
焼肉 香楓苑
- Ningyocho/Kodenmacho, Tokyo
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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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
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田村 史也Fumiya Tamura
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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
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Motsunabe Nagamasa Hakata Main Branch
もつ鍋ながまさ 博多本店
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)
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上野 智司Satoshi Ueno
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Mr. Ueno's warm personality and wealth of experience help create a great restaurant atmosphere.
He was born in 1979 in Fukuoka. Through cooking and serving his family since childhood, he learned the joy of making people happy. He entered Fukuoka Culinary Academy to become a chef. After graduation, he entered the world of French cuisine, where he acquired refined techniques and a sense of taste. After gaining further experience at an Izakaya (Japanese-style pub), he joined his current company. Having gained experience at affiliated restaurants, he now serves at the Motsunabe Nagamasa Hakata Main Branch.
上野 智司Satoshi Ueno
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Ajinosato Bandai
味の里ばんだい
- Yamagata, Yamagata
- Izakaya (Japanese tavern),Taverns / General / Local Japanese Cuisine / Sake
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酒井 啓史Hiroshi Sakai
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Introducing the taste of Yamagata and the fun of Robatayaki.
Mr. Sakai was born in 1978 in Yamagata. After working as a company employee in the Kanto region, he returned to his hometown at 24. Since then, he has been running Ajinosato Bandai with his parents. In 2021, his idea redesigned the Robata (fireside) to its current form. Until then, chefs used to cook sitting down, but he changed to a standing style of grilling to be able to move aggressively. The distance to the guests is closer, giving the restaurant a more "entertaining" robatayaki atmosphere.
酒井 啓史Hiroshi Sakai
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Kuromon Kuragin
黒門 蔵銀
- Nipponbashi, Osaka
- Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood
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越田 千枝子Chieko Koshida
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Respecting her mother's taste, Ms. Koshida, the manager, brings smiles to visitors' faces through food.
She was born in 1955 in Osaka. Wishing to make people smile with food, she entered the culinary world. Started professional career at a Japanese-style izakaya. Since then, she has made various dishes at Japanese Izakaya restaurants. In 2016, she joined Kuragin. After spending 7 years as the assistant manager of the restaurant, she became the manager of Kuromon Kuragin, which opened in 2023. With the experience and skills she has cultivated, she works hard every day at the new restaurant.
越田 千枝子Chieko Koshida
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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
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KK
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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
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Ariran Rikyu Yufuin Main Branch
亜李蘭離宮湯布院本店
- Yufuin(Yufu), Oita
- Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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桐村 祐人Yuto Kirimura
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Mr. Kirimura would like to contribute to making someone's special occasions memorable by providing delicious food.
He was born in 1988 in Oita. Inspired by French cuisine when he was young, he aimed to be a chef who could create unforgettable dining experiences for people on their special days. After graduating from university, he honed his foundational skills in French cuisine at renowned restaurants in Fukuoka and Tokyo. He became a head chef at Oniku Shoan Harubina in 2015. Then, he took on the culinary supervisor and floor manager roles at the newly opened Ariran Rikyu Yufuin Main Branch in 2024. With a passion for cooking and gratitude for his hometown, he welcomes the guests with a smile.
桐村 祐人Yuto Kirimura
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Sushi Akazu Kanayama
鮨 赤酢 かなやま
- Shinjuku West Exit/Tochomae, Tokyo
- Sushi,Japanese
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久保田 信也Shinya Kubota
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A sushi restaurant pursuing authentic Edo-style sushi.
Mr. Kubota was born in 1977 in Kanagawa. After graduating high school, he attended culinary school and discovered the joy of cooking. After graduating there, he trained for five years at a sushi restaurant in Kanagawa and then moved to Tokyo. He sharpened his skills at a sushi restaurant in Ebisu before moving to Ginza, where he worked later. Due to the impact of COVID-19, he temporarily left Tokyo, but now he is showing his talents again as a head chef in a new restaurant in Shinjuku.
久保田 信也Shinya Kubota
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Aji no YOHEI
味の与平
- Hida/Takayama, Gifu
- Teppanyaki,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Local Japanese Cuisine
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田中 進Susumu Tanaka
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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
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Niku to Kaisen Grill Pastan Tenmonkan Branch
肉と海鮮グリル パスタン 天文館店
- Tenmonkan/Bayside, Kagoshima
- Izakaya (Japanese tavern),Taverns / Steak / General / Sashimi (raw fish)/Seafood
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徳田 康介Kosuke Tokuda
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Mr. Tokuda wants guests to enjoy sophisticated cuisine through the proud meat and fish.
He was born in Kagoshima. He aspires to become a chef because he is attracted to the depth of cooking, where the techniques become more refined and mature as he gets older and more experienced. After training at an izakaya in Nara for ten years and experiencing at the Pastan Main Branch in Amami Oshima for one year, he became the head chef of the Pastan Tenmonkan Branch in 2018. "We have strict hygiene measures to ensure that our customers enjoy their food, and we always maintain and preserve our ingredients and utensils to offer the finest quality," he says.
徳田 康介Kosuke Tokuda
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Shin-Okubo Kankoku Yokocho Hongdaepocha
新大久保韓国横丁 ホンデポチャ
- Okubo, Tokyo
- Korean,Other Asian / Korean / Makgeolli
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ソンスキSonsuki
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Offers dishes that suit Japanese tastes while respecting authentic Korean flavors.
She was born in 1959 in Busan. Came to Japan after working as a chef in Korea for a long time. She joined the kitchen at the opening of the Hongdaepocha Shin-Okubo main branch. Since then, she has worked at a total of 13 branches. Since January 2021, she has been serving dishes that suit the Japanese people's tastes yet still respects the authentic Korean flavor at Shin-Okubo Kankoku Yokocho Hongdaepocha.
ソンスキSonsuki
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Hidagyu Sukiyaki Nakabashi Wakachiya
飛騨牛すきやき 中橋 わかちや
- Hida/Takayama, Gifu
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Sake
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山田 裕紀Yuuki Yamada
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After working in various genres, Mr. Yamada's challenge is to promote the appealing food and culture of his hometown.
He was born in 1990 in Gifu. His career in the restaurant industry began at an Italian restaurant in Nagoya. From the age of 21, he took on a managerial position. From age 25, he worked as a head chef at a dining bar and bistro in Nagoya. After that, he returned to his hometown and once left the restaurant industry, but returned to it again at the age of 32 when Stake Creation Company started up its restaurant division. In 2024, Hidagyu Sukiyaki Nakabashi Wakachiya opened. He is now promoting the fascinating food and culture of his hometown.
山田 裕紀Yuuki Yamada
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Super Dining Verdure
スーパーダイニング ヴェルデュール
- Kinshicho/Sumiyoshi, Tokyo
- Buffet,Buffet
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前田 勝士郎Katsujiro Maeda
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A specialist in Western cuisine who has been a great support to Tobu Hotels' restaurants.
Mr. Maeda was born in 1970 in Shizuoka Prefecture. Influenced by his chef father, he entered the hotel industry as a chef in 1988. After becoming a Tobu Hotel employee in 1998, he acted as the head chef at Tobu Hotels in Shibuya, Asakusa, and Kinshicho. His skills are the pride of Tobu Hotels, and he has supported the hotels' restaurants for many years while striving to serve food that puts the guests first. He works hard to implement new approaches while building restaurants that allow guests to feel comfortable as they enjoy their meals.
前田 勝士郎Katsujiro Maeda
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Jinroku
甚六
- Shirokane/Shirokanedai, Tokyo
- Teppanyaki,Yakiniku/Steak / Takoyaki (octopus balls) / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling)
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應田 壽一Hisakazu Ota
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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
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Sosaku Kushikatsu Bouyatetsu
創作串カツ 坊也哲
- Minamisemba, Osaka
- Kushiage/Kushikatsu (deep-fried skewers),Japanese / Kushiage (deep-fried skewers) / Japanese Sosaku (creative cuisine) / Wine
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越智 哲也Tetsuya Ochi
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Mr. Ochi, a dedicated Kushikatsu chef, arrived at his unique style of Kushikatsu after training at famous restaurants in Osaka.
He was born in 1991 in Hyogo. Since the age of 18, when he entered the world of Kushikatsu, he has worked exclusively with Kushikatsu. After training at Kushikatsu specialty restaurants in Kita Shinchi, Noda, and other northern areas of Osaka, he is now the owner and chef of Bouyatetsu.
越智 哲也Tetsuya Ochi
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