Yakiniku/Steak Chef search result : Page 10

Teppanyaki Steak Kitanozaka 鉄板焼ステーキ北野坂 Shinjuku-Sanchome, Tokyo Steak,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Sosaku (creative cuisine) / Steak

Steak AOHIGE ステーキ青ひげ Hondori/Tatemachi, Hiroshima Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine

谷　太輔Daisuke Tani

Learned the know-how of restaurant management while working in a company and started an independent business.

Mr. Tani was born in 1983 in Kumano, Hiroshima. While studying at a medical university, he felt that "eating and drinking have the power to energize people" and began to consider running a restaurant in the future. However, as he worked for a medical equipment manufacturer after qualifying as a radiology technician, he realized that "cooking alone is not enough to make people happy" and that "it is important to continue doing ordinary things such as greeting, cleaning, and personal grooming as a matter of course." He decided to start his own business with the philosophy of maintaining an "Aohige (freshly shaven clean look)."

谷　太輔Daisuke Tani

Kobe Rokkodo Gyunta 神戸六甲道・ぎゅんた Nagoya Station, Aichi Teppanyaki,Yakiniku/Steak / Okonomiyaki (savory pancakes) / Yakisoba (fried noodle) / Horumon (offal meat)

菅家　弘成Hiroshige Kange

The Chef's Recommendations

The chef expresses on the hot plate his feelings to love cooking and eating.

The chef trained in hotels and restaurants. Bearing in mind that the basic of cooking is to love eating, the chef keep cooking yummy food for everyone.

菅家　弘成Hiroshige Kange

Nikusen Donya 25-89 (Ni-GO-HACHI-KYU) Shinjuku 肉鮮問屋　25-89【新宿】 Nishi-Shinjuku, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

Nikuya Daizen Dai Nagoya Building Branch 肉や大善大名古屋ビルヂング店 Nagoya Station, Aichi Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (grilled meat) / Sake

近藤　泰永Yasunori Kondo

Restaurant Manager of [Nikuya], a fervent believer in the appeal of beef.

He was born in Aichi Prefecture in 1985. Appointed Restaurant Manager of [Nikuya Daizen] in the Dai Nagoya Building after working at several Japanese and Chinese restaurants.He learnt about customer service from the current General Manager under President Ozawa and the preparation of wagyu from the current Head Chef, becoming a specialist in both customer service and beef. Although he also learnt cooking in other restaurants, he believed that beef offers the ultimate in taste and appeal as an ingredient in any genre, and decided to work in a steak and yakiniku restaurant where people can get to savor beef in an intuitive manner. He looks more like a butcher or yakiniku specialist than a chef.

近藤　泰永Yasunori Kondo

Aged Wagyu Yakiniku Aging Beef Shibuya Branch 熟成和牛焼肉エイジング・ビーフ　渋谷店 Shibuya South Exit, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Others

尾関　岳Gaku Ozeki

Delivering the taste and pleasure that only "aged Wagyu beef" can provide.

Mr. Ozeki was born in 1992 in Gifu. Entered the world of food and drink after graduating from university. After graduating from L'ecole Vantan College with a major in delicatessen, he worked mainly in Italian cuisine. Worked as a manager at Al Bacio in Nishi-Shinjuku before moving to his current company, Shinwa, Inc. He experienced an assistant manager at each "Aging Beef restaurant" and then became the manager of the Shibuya branch. "Aged Wagyu" is a beef that has been slowly aged for a long time to bring out the best in the meat. He delivers to people the taste and pleasure that only dry aging can bring.

尾関　岳Gaku Ozeki

Steak & Restaurant PAPOiYA ステーキ＆レストラン　パポイヤ Miyako Island/Ishigaki Island, Okinawa Steak,Yakiniku/Steak / Steak

小澤　一樹Kazuki Ozawa

He entered the cooking field to succeed to his father's restaurant. Now he is learning hard under his father, every day.

He was born in 1979 in Okinawa prefecture. He entered the cooking field to succeed [Steak & Restaurant PAPOiYA] established 33 years ago by his father who is the owner-chef. After graduating from a university, for a while he worked in the welfare field in Saitama, then in 2013, he started working at [Steak & Restaurant PAPOiYA]. Currently, he is devoting himself to learning from his father to become the second generation.

小澤　一樹Kazuki Ozawa

Futago Shinjuku Higashiguchi Branch ふたご新宿東口店 Shinjuku East Exit/Kabukicho, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

高柳　亨Toru Takayanagi

Providing food entertainment by professional grillers to guests' mouths.

At Futago, professional grillers will help you grill the tong-marked menu items so the meat can be served at its best. The staff will also explain the parts of meat and give you a lecture on how to grill them so that diners can comfortably enjoy eating even difficult-to-grill items. In addition, the friendly customer service by expert servers is highly acclaimed by international customers, making the restaurant not only delicious but also "enjoyable."

高柳　亨Toru Takayanagi

Yakiniku Gyugujo 焼肉牛宮城 Shibuya Center-Gai/Koen-Dori, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Sukiyaki (hot pot stew) / Yakiniku (grilled meat) / Makgeolli

Shibuya Teppanyaki Rin 渋谷鉄板焼き凛 Shibuya Center-Gai/Koen-Dori, Tokyo Teppanyaki,Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Japanese Beef Steak

Tenkaaji Sanbashi Main Branch 天下味桟橋本店 Kochi Station/Harimayabashi, Kochi Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Shabu-shabu (boiled meat slices)

谷渕　聡Satoshi Tanibuchi

Takes a step forward, day by day, to become the ideal restaurant chef.

Mr. Tanibuchi was born in 1972 in Aomori and raised in Kochi. He was fascinated by a chef at a restaurant that his family had known since he was a child, and so naturally chose the path of cooking. Moved to Osaka at 18 and trained in various kinds of cuisine, mainly at restaurants. Later, he returned to his hometown in Kochi and joined Tenkaaji in 2006, attracted by the company's community-based efforts. Each day, he devotes himself to cooking to please his guests.

谷渕　聡Satoshi Tanibuchi

An-An Shichirin Yakiniku Shinjuku 2nd Branch 安安七輪焼肉新宿2号店 Shinjuku West Exit/Tochomae, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak

RUBY JACK'S Steakhouse & Bar RUBY JACK’S Steakhouse＆Bar Akasaka, Tokyo Steak,Yakiniku/Steak / Steak / Seafood / Hamburger Steak

マシュークラブMatthew Crabbe

A chef who has honed his skills in the world's famous restaurants, pursuing the best flavors of the ingredients.

Mr. Crabbe is from Australia. Starting with the famous restaurant Tetsuya's in his hometown, Sydney, he worked around the world's first-class restaurants and honed his skills. After coming to Japan in 2001, he served as head chef of the New York Grill at the Park Hyatt Tokyo and executive chef at the Hyatt Regency Kyoto. Since becoming independent, he has led the Tokyo restaurant scene. His cuisine, prepared with his own free-flowing ideas and based on the philosophy of "not adding too much to the ingredients," continues to attract visitors to the restaurant.

マシュークラブMatthew Crabbe

Setsugekka Ginza 雪月花銀座 Ginza, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

田中　覚 Satoru Tanaka

The Chef's Recommendations

Mr. Tanaka is a "master of meat" who dedicates his life to offering the finest taste.

He was born in 1967 in Gifu Prefecture. As the eldest son of a family where his grandfather was a beef farmer and his father was a butcher, he has held a knife and handled meat since he was 10. He dreamed of becoming a restaurant chef from an early age, then opened his first Yakiniku restaurant at 25. His unique world view of menu structure and store design became the talk of the town, and he has opened 18 meat restaurants in Tokyo, Nagoya, Gifu, and Shiga. In particular, NIKUYA Setsugekka in Nagoya was listed in the "Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition". It has also won consecutive "Tabe-Log" awards and is gaining popularity.

田中　覚 Satoru Tanaka

Yakiniku MOCHIO 焼肉もちお Omotesando/Aoyama, Tokyo Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat)

阿部　翔太Shota Abe

Mr. Abe continues to refine the technique of cutting meat for better taste by distinguishing the quality of meat.

He was born in 1991 in Miyagi. Moved to Tokyo after graduating from university. While working at high-end Japanese black beef yakiniku restaurants such as Ushinokura and Ushikuro, he became fascinated with the world of " artisanship," which involves refined techniques that determine the deliciousness of yakiniku, including how to select high-quality meat and how to cut meat without putting stress on it. He has been the head chef at Yakiniku Mochio since its opening, sharing Mr. Kitano's passion for "high-quality meat with better taste."

阿部　翔太Shota Abe

Kuroge Wagyu Nikusho Ichie Koshitsu Bettei 黒毛和牛肉匠いちえ　個室別邸 Kita-Shinchi, Osaka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Sukiyaki (hot pot stew) / Shabu-shabu (boiled meat slices)

西尾　僚Ryo Nishio

The Chef's Recommendations

A part-time job during college led Mr. Nishio to become a chef.

He was born on February 13, 1989, in Kochi. Having always been interested in cooking, he found the joy and fun of cooking through part-time work in a restaurant as a student. He became especially interested in beef and worked at a restaurant specializing in beef. After working at a Kushiyaki (grilled skewers) restaurant, he joined "Kuroge Japanese Beef Motsu Nabe Ichie" (Japanese beef hot pot). Following his experience at a kushiyaki restaurant, he joined Ichie, a Japanese black beef hot pot restaurant. Then, he moved to Kuroge Wagyu Nikusho Ichie, where he continues to work today.

西尾　僚Ryo Nishio

Peter Luger Steak House Tokyo ピーター・ルーガー・ステーキハウス　東京 Ebisu, Tokyo Steak,Yakiniku/Steak / American / Steak / Wine

高知尾　文彦Fumihiko Takachio

The dream has come true, but Mr. Takachio still has feelings from back then.

He was born in 1976 in Tokyo. It was cooking manga that he read in elementary school that inspired his yearning to become a chef. His dream remained the same throughout high school, and he went on to a culinary school. After graduation, he gained experience in several restaurants before joining his current company. Moved to the U.S. for about a month to prepare for the opening of Peter Luger Steakhouse Tokyo in Japan. Learned about Peter Luger's steaks at the original restaurant in Brooklyn. In 2021, the restaurant opened in Ebisu. He's been grilling steaks in his kitchen since then.

高知尾　文彦Fumihiko Takachio

Genghis Khan Hitsujikai no Mise "Itadakimasu" ジンギスカン羊飼いの店『いただきます。』 Susukino, Hokkaido Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Hokkaido Cuisine

中島　康晴Yasuharu Nakajima

Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.

Although he was born in Kyoto on April 12th, 1961, Yasuharu Nakajima moved to Sapporo when he was just 100 days old. His first encounter with the restaurant business was when he got a job in one while still a student, although he then went on to work in an unrelated sector for many years. However, Genghis Khan, Hokkaido’s soul food, managed to bring him back to the culinary world. Nakajima wanted to open a restaurant that specialized in Hokkaido-bred lamb, so he decided his first step would be to raise his own sheep. Over a period of years, he slowly built up his flock until nine years later in 2012, when he was finally able to open his restaurant, Genghis Khan Hitsujikai no Mise “Itadakimasu”. As an adult who has a responsibility towards food, Nakajima also runs projects to strengthen ties with children.

中島　康晴Yasuharu Nakajima

Teppanyaki Sumiyaki Saito 鉄板焼炭焼さいとう Roppongi, Tokyo Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Seafood / Steak

齋藤　大樹Daiki Saito

Mr. Saito, the owner, serves his proud teppanyaki and char-grilled dishes, where guests can enjoy the cooking scene right in front of their eyes.

He was born in 1979 in Tokyo and raised in Hiroshima. As his father was a chef and his maternal grandmother ran a Japanese-style hotel, he decided to become a chef and moved to Tokyo. While training in the restaurant business of Tokyu Corporation, he also attended a confectionery school and honed his skills in Western cuisine, banquet cuisine, and bridal cuisine. Later, he worked at a creative Japanese restaurant. In 2004, he worked at a Teppanyaki restaurant in Ginza, and he became the chef and owner of Teppanyaki Oribe in 2010, the predecessor of the current restaurant. In 2019, he relocated the restaurant and re-opened it independently with a new name, Teppanyaki Sumiyaki Saito.

齋藤　大樹Daiki Saito

Steak&Wine Ishizaki ステーキ＆ワインいしざき Susukino, Hokkaido Teppanyaki,Yakiniku/Steak / Steak / General / Teppanyaki (iron griddle grilling)

石崎　俊彦Toshihiko Ishizaki

Enjoy a delicious experience of high-quality Kuroge Wagyu beef.

Mr. Ishizaki was born in 1969, in Sapporo, Hokkaido. In 1970, his grandfather started a butcher shop and associated farm. His parents then opened a sukiyaki (hot pot stew) and shabu-shabu (sliced meat parboiled with vegetables) restaurant, which led him to develop an interest in cooking. He decided to pursue cooking as a career upon graduating from high school, beginning his training in a teppanyaki (ingredients grilled on an iron griddle) restaurant. After honing his skills for over four years, he opened Steak&Wine Ishizaki in 2013. This restaurant delights its guests with its own high-quality Kuroge Wagyu beef dishes, including teppanyaki and roast beef.

石崎　俊彦Toshihiko Ishizaki