Chef search result : Page 8

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch 焼肉侘び寂び　法善寺横丁本店 Namba, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Wine

宮里　常治Tsuneharu Miyasato

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

He was born in 1981 in Okinawa. From an early age, he loved eating and cooking his food at home. At the age of 20, he entered the culinary world and began his training. He honed his skills for 17 years at a kappo restaurant, which once won a star in the Michelin Guide, and for three years at a sushi restaurant. Currently, he is the owner of Yakiniku Wabi Sabi, which opened in June 2022. He says he wants guests to spend a relaxing and peaceful time in a relaxed atmosphere.

宮里　常治Tsuneharu Miyasato

Wafuu-dokoro Usagi 和風処　うさぎ Asakusa, Tokyo Japanese,Japanese / General / Japanese Sosaku (creative cuisine) / Sake

母良田　良平Ryohei Horota

Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.

He was born in 1988 in Aomori and has worked as a chef at restaurants in his hometown and Tokyo. His repertoire is diverse, having experience not only in his main field of Japanese cuisine but also in Teppanyaki (iron griddle grilling), Chinese cuisine, and sushi. At Usagi, he offers a menu that mixes Japanese cuisine with various other elements. From simple, classic Japanese cuisine that maximizes ingredients to more innovative dishes that incorporate genre-defying ideas, he delights diners with a wide variety of unique dishes.

母良田　良平Ryohei Horota

Chatan Dining Chaaboo 北谷ダイニング　ちゃぁぶー Yomitan/Chatan, Okinawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

宮里　航貴Kouki Miyazato

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

Has a background of working at various eateries in Tokyo and Ishigaki Island. He is the owner who loves basketball. His recommended dishes are a certain brand of pork belly with the skin, Agu ribs & loin, and the specialty cabbage grabbing!

宮里　航貴Kouki Miyazato

Hokkaisushi to Robata Sushiyama Shinjuku 寿司と炉端すし山新宿 Shinjuku East Exit/Kabukicho, Tokyo Izakaya (Japanese tavern),Taverns / Sushi / General / Oyster

Naniwa Yakiniku Saburo 浪華焼肉さぶろう Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Yakiniku (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

Jingisukan Temujin Yunokawa Branch ジンギスカン　テムジン　湯川店 Hakodate, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Genghis Khan (grilled mutton)

村岡　孝彦Takahiko Muraoka

Inheriting the thoughts of his father, Mr. Muraoka wants to bring smiles to people's faces through food.

He was born on January 29, 1989 in Hokkaido. Following in the footsteps of his father, who was in charge of Jingisukan Temujin, he decided to take on the challenge of running a restaurant. He moved to Tokyo in his early 20s and gained experience and management skills in a variety of restaurants, including izakaya, ramen, and yakiniku restaurants. Respecting the flavors and traditions established by his father, he has paved his way and continues to offer a new style of Jingisukan that many guests love.

村岡　孝彦Takahiko Muraoka

Gyujutsu Kuroobi 牛術黒帯 Okachimachi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Steak

橋場　耕平Kohei Hashiba

Mr. Hashiba aims to create a comfortable restaurant full of smiles and vitality.

Mr. Hashiba has demonstrated his skills as the manager of Gyujutsu Kuroobi, which reopened in March 2024. His welcoming attitude with a smile has led to the acquisition of many repeat customers. He values communication with staff and guests and comes up with ideas for menus and services on a daily basis. With his commitment to Japanese Wagyu beef and fresh horumon (offal meat), he has been trying to convey the appeal of these ingredients through trial and error.

橋場　耕平Kohei Hashiba

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

oh! My Steak oh！　マイステーキ Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak

秦　幸治Koji Hata

Mr. Hata's love for cooking led him to take that path in life. When he was finally ready, he opened his own restaurant.

Mr. Hata was born in 1966 in Fukuoka. He has loved food ever since he was a student. Even though he worked at a communications company, his passion for cooking was very strong. So, diving head-first into a job at a Japanese restaurant in Fukuoka, he trained there for 7 years. After that, he trained at a Japanese restaurant in Tokyo for 4 years, eventually serving as sous chef. After his time as sous chef at a Teppanyaki restaurant in Tokyo and as a head of a Teppanyaki restaurant in Osaka, he opened his own Teppanyaki restaurant, "oh! My Steak" in Osaka. He spends his busy days working as the owner and chef.

秦　幸治Koji Hata

Kappo Sakaba Miotsukushi Tennoji Branch 割烹酒場　みおつくし　天王寺店 Tennoji/Abenobashi, Osaka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

田村　知之Tomoyuki Tamura

Fascinated by delicious food, Mr. Tamura aspired to become a chef who could cook his own dishes.

He was born in 1993 in Osaka. He experienced a part-time job in a restaurant as a student, which sparked his interest in cooking. Started his professional career as a chef at Hanagoyomi in Swissôtel. After that, he moved to Kappo Ajisai and further honed his skills. In July 2022, he was offered a position at Miotsukushi Tennoji Branch and became the head chef.

田村　知之Tomoyuki Tamura

Agu-buta Shabu & Okinawa ryori Asatoya アグー豚しゃぶ&沖縄料理　安里家 Asato/ Sakaemachi Market, Okinawa Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Nabe (hot pot) / Okinawa Cuisine

大濱　太彰Hiroaki Ohama

Mr. Ohama feels rewarded for the food and beverage work that can make people smile and share.

He wanted to work in a job where he could interact with people, so he entered the world of food and beverage. As he worked in restaurants, he became more and more interested in serving customers as well as in making food. Wanting to cook delicious food himself, he began learning about cooking enthusiastically. At Asatoya, he shows his natural cheerfulness and adds energy to the restaurant.

大濱　太彰Hiroaki Ohama

Kimukatsu Ebisu Branch キムカツ恵比寿店 Ebisu, Tokyo Tonkatsu (fried pork cutlet),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tonkatsu (fried pork cutlet)

泉　慎介Shinsuke Izumi

Mr. Izumi wants to continue creating dishes that make everyone smile.

He was born in 1980 in Fukuoka. He loves cooking and decided to enter the culinary world. After working as a chef in Fukuoka, he had an opportunity to come to Tokyo. He honed his skills while working in various restaurants, gaining experience as a head chef and more. At Kimukatsu, he continues to showcase his remarkable talent.

泉　慎介Shinsuke Izumi

Beef Sushi Kintan 牛肉寿司　きんたん Shimbashi/Shiodome, Tokyo Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

清水　修Osamu Shimizu

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

Mr. Shimizu was born in 1980 in Saitama. His father's tuna wholesale business influenced him to pursue a career as a sushi chef. He began his apprenticeship at a sushi restaurant, honing his skills at Fukusuke and Otaruzushi. When he became ill, he moved to his current company, which was developing a new "beef x sushi" cuisine style, and became the head chef. He has been a part of pioneering the world of "beef sushi." In 2019, Beef Sushi Kintan opened in Ginza, and he was appointed as head chef. Pursuing the world's only beef sushi, he constantly seeks new ways to please his customers.

清水　修Osamu Shimizu

India Nepal Restaurant Everest Cafe インド・ネパール料理　エベレストカフェ Shijo Karasuma/Karasuma Oike, Kyoto Indian,Other Asian / Curry / Indian / Nepalese

SUBEDI MAHENDRA BAHADURSUBEDI MAHENDRA BAHADUR

Brings joy and excitement to people through cooking.

Driven by a passion for cooking, Mr. Bahadur decided to pursue a career as a chef. He realizes the joy of eating and its importance and finds the greatest pleasure in serving each dish with that thought behind it. Currently, he works at Everest Cafe, where he offers his heartfelt cuisine to the visitors.

SUBEDI MAHENDRA BAHADURSUBEDI MAHENDRA BAHADUR

Juraku no Sono 聚楽の園―じゅらくのそのー Okayama Station, Okayama Yakiniku (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

Tabehoudai Sukiyaki Jyuniten Hiroo 食べ放題　すき焼き十二天　広尾 Hiroo, Tokyo Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ) / Sake

高堰　晴信Harunobu Takaseki

After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.

He was born in 1993 in Akita. After 3 years of experience at a Kappo and Japanese restaurant in Saitama from 18, he went to a Mediterranean restaurant in Tokyo. He also worked as head chef at its affiliated wine bar for four and a half years. After about two years of experience in Italian and French, he joined his current company. He served as sous chef of The INNOCENT CARVERY in the Shinmaru Building for four years. At the same time, he served as the assistant chef for about two years at Marunouchi Sukiyaki Jyuniten. Then, with the opening of Sukiyaki Jyuniten Hiroo, he became its head chef.

高堰　晴信Harunobu Takaseki

Yakiniku Tattontei 焼肉　たっとん亭 Asakusabashi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Yakiniku (grilled meat)

川口　一輝Ikki Kawaguchi

Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.

He was born in 1994 in Osaka. Since his father opened Yakiniku Tattontei in the early Heisei era, he has watched as his father pleased many people behind him. Later, he became involved in the restaurant business himself and became the second-generation owner of Yakiniku Tattontei in 2021. He continues to serve the same delicious food while respecting the restaurant's beloved traditions, such as purchasing meat and sauce.

川口　一輝Ikki Kawaguchi

Steak House Nakama STEAK　HOUSE　NAKAMA Onna-son, Okinawa Izakaya (Japanese tavern),Taverns / American / Hamburger Steak / Steak

菱田　和寛Kazuhiro Hishita

Nothing motivates him more than the kind words of a customer

Born in February of 1981, his journey to becoming a professional chef was ignited after witnessing his own food bring joy and delight to his friends’ faces. Today he works on developing new and original dishes for the restaurant’s menu that aim to go over and above their customers’ expectations.

菱田　和寛Kazuhiro Hishita

Shibuya Kotegaeshi 渋谷こてがえし Shibuya Center-Gai/Koen-Dori, Tokyo Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak

番場Banba

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

He was born in 1988 in Tokyo. Seeing customers' smiling faces as they eat okonomiyaki and monjayaki is his greatest energy source. His idea of Cheese Mentaiko Millefeuille okonomiyaki has been a hit menu item for over ten years. He always strives for great taste and enjoyment in the menu development and demonstrates how to grill delicious Japanese pancakes in the restaurant.

番場Banba

Yakiniku Yamato Coredo Nihonbashi Branch 焼肉やまと　コレド日本橋店 Nihonbashi, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine

マウ　ゾウモオZoumoo Mau

After experiencing various genres such as Japanese and Italian cuisine, Mr. Mau joined Yakiniku Yamato.

He was born in Myanmar. After coming to Japan in 1995, he worked in a Japanese restaurant and learned about Japanese life and culture. In 2005, he worked as a head chef at a Japanese restaurant near Yoyogi Station. In 2011, he worked at a restaurant in Akasaka for about three years to study Italian cuisine. In 2018, he moved to a high-end Yakiniku restaurant in Ginza. Then, he also worked as head chef at a restaurant specializing in Kobe Beef. In 2022, he joined the Yakiniku Yamato Coredo Nihonbashi Branch, where he currently works.

マウ　ゾウモオZoumoo Mau

Restaurant ranking

Browsing history

Yakiniku Wabi Sabi Hozenji-Yokocho Main Branch

Mr. Miyasato has loved to eat since he was a child and cooked by himself.

Wafuu-dokoro Usagi

Mr. Horota offers various unique Japanese cuisines, from the traditional to the extraordinary.

Chatan Dining Chaaboo

Mr. Miyazato cooks with sincerity to bring smiles to his guests and provides delicious food.

Hokkaisushi to Robata Sushiyama Shinjuku

Naniwa Yakiniku Saburo

To make high-quality meat even more delicious, Mr. Kitai also pays careful attention to details.

Jingisukan Temujin Yunokawa Branch

Inheriting the thoughts of his father, Mr. Muraoka wants to bring smiles to people's faces through food.

Gyujutsu Kuroobi

Mr. Hashiba aims to create a comfortable restaurant full of smiles and vitality.

Imajin

Mr. Iida spends his days honing his skills, utilizing the techniques and passion he has cultivated over the years.

oh! My Steak

Mr. Hata's love for cooking led him to take that path in life. When he was finally ready, he opened his own restaurant.

Kappo Sakaba Miotsukushi Tennoji Branch

Fascinated by delicious food, Mr. Tamura aspired to become a chef who could cook his own dishes.

Agu-buta Shabu & Okinawa ryori Asatoya

Mr. Ohama feels rewarded for the food and beverage work that can make people smile and share.

Kimukatsu Ebisu Branch

Mr. Izumi wants to continue creating dishes that make everyone smile.

Beef Sushi Kintan

Mr. Shimizu became a sushi chef, which he loves, influenced by his father, who runs a wholesale tuna business.

India Nepal Restaurant Everest Cafe

Brings joy and excitement to people through cooking.

Juraku no Sono

The "fun of cooking" that Mr. Nakayoshi learned in practical work is the start of everything.

Tabehoudai Sukiyaki Jyuniten Hiroo

After going through Japanese and Western cuisine, Mr. Takaseki stepped into the world of meat.

Yakiniku Tattontei

Mr. Kawaguchi offers the same delicious taste with the same commitment to quality that has been loved.

Steak House Nakama

Nothing motivates him more than the kind words of a customer

Shibuya Kotegaeshi

Mr. Banba wants to provide "enjoyable" restaurants, food, and service.

Yakiniku Yamato Coredo Nihonbashi Branch

After experiencing various genres such as Japanese and Italian cuisine, Mr. Mau joined Yakiniku Yamato.