181 - 200 of 1630 chefs
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TENKU YAKINIKU Restaurant SEIYUZAN
天空焼肉 星遊山
- Shimbashi/Shiodome, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ) / Horumon (offal meat)
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辻内 雄一郎Yuichiro Tsujiuchi
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Inspired by grandfather to choose the path of cooking. A skilled chef with a thorough knowledge of beef.
Chef Tsujiuchi was born in 1966 in Aichi Prefecture and raised in Tokyo. He was inspired to become a chef by his grandfather who worked as a chef in the Shikoku area. After graduating from Tsuji Culinary Institute, he at first aimed to work in traditional Japanese cuisine, but after receiving a job offer from the yakiniku (Japanese BBQ) restaurant where he worked part time, he changed his focus to training in yakiniku cooking. After gaining experience working in various yakiniku restaurants, he has been active at Seiyusan since its opening in 2003. He works each day in the kitchen as head chef, applying his passion to drawing the ultimate flavor from carefully-selected cuts of beef.
辻内 雄一郎Yuichiro Tsujiuchi
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Niku Kappo ASATSUYU
肉割烹 ASATSUYU
- Yotsubashi/Shinmachi/Horie, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Sosaku (creative cuisine) / Wine
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西尾 佳則Yoshinori Nishio
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Mr. Nishio serves an inspiring dining experience through various meat dishes that resonate with all the senses.
He was born in 1986 in Osaka. The manager of ASATSUYU. He found joy and satisfaction in bringing happiness, surprise, and excitement through food, leading him to the food and beverage industry. Started his career at a Japanese restaurant in Osaka and gained experience at a game meat restaurant. In 2021, he was appointed to his current position when the current restaurant was founded. In the lively atmosphere of the counter kappo restaurant, he works closely with a skilled head chef and devotes himself to providing hospitality by offering a wide variety of meats at their best. His attention to detail is also highly regarded.
西尾 佳則Yoshinori Nishio
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YAKINIKU Maru Kitashinchi
焼肉マル 北新地店
- Kita-Shinchi, Osaka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Gyutan (beef tongue)
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佐々木 雅之Masayuki Sasaki
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Yakiniku is a feast. Mr. Sasaki provides services that bring joy to many faces.
He was born in 1973 in Nara. After working as a sales representative, he changed his job in 2017aiming to own his own restaurant someday. He made a fresh start at Yakiniku Maru Shinsaibashi branch. Later, he was transferred to the Kitashinchi branch and took on the manager role. Among the many restaurants, he chose Yakiniku restaurant because he had an image of Yakiniku as a feast in his mind. He strives to provide pleasant service to delight his guests.
佐々木 雅之Masayuki Sasaki
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Heaven's Truck
Heaven's Truck
- Miyako/Other remote islands, Okinawa
- Beer Garden/BBQ,Other / Okinawa Cuisine / Steak / Western Sosaku (creative cuisine)
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里井 郁海Ikumi Satoi
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A space filled with Okinawan style and cheerful customer service. Creating an enjoyable day for the guests.
Mr. Satoi was born in 1999 in Osaka. He worked part-time at a yakiniku (Japanese BBQ) restaurant during his student days. Later, he entered the food and beverage industry as a working professional. After gaining experience at an udon restaurant, he moved to Okinawa in 2023. Currently, he is active at Heaven's Truck. He entertains guests with his cheerful, smile-first customer service in an unusual, open space with plenty of Okinawan elements.
里井 郁海Ikumi Satoi
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USHIHACHI Akihabara Branch
USHIHACHI 秋葉原店
- Akihabara, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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Amiyakitei Higashi-betsuin Branch
あみやき亭 東別院店
- Kanayama/Atsuta-ku/Nakagawa-ku, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Bibimbap
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中根 茂樹Shigeki Nakane
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Aiming to be the best in the area in customer service and to be a friendly restaurant.
Mr. Nakane was born in 1989 in Shiga. Born and raised in Otsu City, the capital of Shiga, renowned for Japan's largest lake. He moved to Nagoya at 30 and gained experience in sales positions, acquiring the ability to sell products effectively. To make the most of such experience, he changed careers in the restaurant industry and joined the famous local restaurant Amiyakitei. After working as a manager at several locations, he became the manager of Higashi-betsuin branch in October 2022. He aims to have the best customer service in the area and to be the friendliest restaurant.
中根 茂樹Shigeki Nakane
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Hokkaido Yakiniku Kaneushi
北海道焼肉 かねうし
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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林 潤Jun Hayashi
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A chef who works diligently with ingredients to create a superb dish.
Mr. Hayashi was born in 1972 in Hokkaido. He started his career at a Japanese restaurant in Hokkaido. Then he worked in various genres, including a Kyoto-style Yakiniku restaurant. From January 2023, he became a member of Hokkaido Yakiniku Kaneushi.
林 潤Jun Hayashi
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Yakiniku Horumon Uedaya Ryogoku Kiyosumi-dori Branch
焼肉ホルモン上田屋 両国清澄通り店
- Ryogoku/Kikugawa, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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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
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番場Banba
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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
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Yurakucho Kotegaeshi
有楽町こてがえし
- Hibiya/Yurakucho, Tokyo
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Steak
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番場Banba
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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
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Shunsengyo to Sumibiyaki Yukari
旬鮮魚と炭火焼 縁
- Matsuyama/Kume/Wakasa, Okinawa
- Japanese Sosaku (creative),Japanese / Sashimi (raw fish)/Seafood / General / Japanese Sosaku (creative cuisine)
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浦崎 政司Masashi Urasaki
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To satisfy his guests, Mr. Urasaki continues to hone his skills every day.
He was born in 1980 in Okinawa. Having spent much of his childhood helping his family with cooking, he had already decided to become a chef by the time he was in elementary school. He studied authentic Japanese cuisine at an izakaya and gained experience at a hotel restaurant. With many years of experience, he opened Yukari in January 2020. Always putting his customers' favorites first, he keeps trying and experimenting every day with recipes tailored to each person's tastes. With more than 20 years of experience, he continues to hone his skills in the Japanese cuisine he has grown familiar with.
浦崎 政司Masashi Urasaki
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Shabu Shabu Kyu Nishiazabu Main Branch
完全個室 しゃぶしゃぶ九 西麻布本店
- Nishi-Azabu, Tokyo
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Basashi (horse meat sashimi) / Oyster
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富樫陸也Rikuya Togashi
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Creating dishes inspired by the ingredients to be enjoyed by all five senses.
Starting his career at Mutekiro in Yokohama Motomachi, Mr. Togashi honed his skills at three restaurants in France, including three Michelin-starred Paul Bocuse. Upon returning to Japan, he gained experience at Michelin 2-starred Pierre Gagnaire in Omotesando and Michelin 2-starred Restaurant Ryuzu in Roppongi. Then, he served as the deputy head chef at RESTAURANT IRIÉ LE JOYEUX and later became the head chef at Restaurant PORTUS in Minami-Aoyama. He has served as general chef and participated in opening hotels and business development throughout Japan. Currently, he is the executive chef of the group.
富樫陸也Rikuya Togashi
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ETO Sanchome Branch
料理人 えとう 三丁目店
- Kokubuncho/Ichibancho, Miyagi
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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衛藤 幸平Kohei Eto
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Delighting guests with delicious, multi-faceted creations
Mr. Eto was born in 1980 in Akita Prefecture. He first set down the path to becoming a chef in his 20s, where he trained through work at blowfish and Japanese restaurants in Akita City. After developing skills at Japanese, Chinese, and Western restaurants and long-standing ryokan (traditional Japanese inns), he joined [Shunsai Wasou ETO] as head chef in 2011. After taking over as manager at [ETO] in 2016, he has served as the head of [ETO Sanchome store] since its opening in 2019. While specializing in Japanese cuisine, he also has experience in a wide range of cuisines, including Western and Chinese styles. The multi-faceted expressions of his skill continues to delight his customers.
衛藤 幸平Kohei Eto
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Okinoshima Suisan Shimokitazawa Branch
隠岐の島水産 下北沢店
- Shimokitazawa, Tokyo
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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小林 徹Toru Kobayashi
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Loves to cook and has made a fresh start moving into the culinary world.
Mr. Kobayashi was born in 1992 in Hyogo. Although he had gained life experience in an entirely different profession, his original love of cooking led him into the world of food and beverage. Started by serving guests in the hall and found it rewarding to work with guests. As a chef at Okinoshima Suisan, he now entertains guests with various Kushiten, rich in seasonal ingredients.
小林 徹Toru Kobayashi
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Kyoto Style Teppan Hasegawa
京風鉄板 はせ川
- Higashi-Shinsaibashi/Shinsaibashi-suji, Osaka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine
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肥後 悟 氏Satoru Higo
The Chef's Recommendations -
Bringing the Style of Kyoto-Style Teppanyaki Hasegawa to Shinsaibashi
Satoru Higo is a chef who started his culinary journey with Western cuisine and later discovered teppanyaki. After working as the manager and head chef at a steakhouse in Kitashinchi, he assumed the position of head chef at Kyoto-style Teppanyaki Hasegawa in Shinsaibashi in February 2022.
肥後 悟 氏Satoru Higo
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Yakiniku Ichiba Genkaya Takadanobaba Branch
焼肉市場げんかや 高田馬場店
- Takadanobaba, Tokyo
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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森 祐治Yuji Mori
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Enjoy delicious flavors brought by the accumulation of diverse experiences. A skillful chef presents superb taste.
Mr. Mori was born in 1959 in Kumamoto. Moved to Tokyo, dreaming of launching his own restaurant. He trained in various genres such as Italian, French, sushi, sukiyaki, shabu-shabu, ramen, and soup curry. With those experiences, he is now working as a chef at Yakiniku Ichiba Genkaya. His dishes reflect the techniques and tastes of each genre, offering guests a wide range of culinary delights to enjoy.
森 祐治Yuji Mori
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Izakaya Asahi
居酒屋あさひ
- Nagaokakyo, Kyoto
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative cuisine)
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古本 真也Shinya Furumoto
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Mr. Furumoto was inspired by a cooking TV program and became a cook as a profession that requires delicate work.
Mr. Furumoto was born in 1989 in Kyoto. Since childhood, he has enjoyed delicate tasks. While in university, he was moved by a cooking program he saw on TV and decided to become a cook because that would suit what he wanted to do. After graduation, he started his apprenticeship as a cook at Izakaya Asahi, run by his friend's relative. He learned how to choose fresh ingredients and use them in cooking. In addition to the classic Izakaya menus, he puts a lot of effort into selecting alcoholic drinks that go well with seafood dishes.
古本 真也Shinya Furumoto
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Kimiomou Tsubame no Kurashi
君想うツバメの暮らし
- Kurayoshi/Central area of Tottori, Tottori
- Izakaya (Japanese tavern),Taverns / Yum Cha/Dim Sum / Szechuan / International/Fusion
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中尾 隼Jun Nakao
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Like the swallows that bring happiness, Mr. Nakao delivers happiness with his original dishes.
He was born in 1981 in Tottori. After graduating from high school, he studied the basics of cooking at a culinary school before joining a Chinese restaurant in Kobe. After honing his skills in the Chinese kitchen, he returned to his hometown, Tottori, to gain further experience at various dining establishments. He joined "Kimiomou Tsubame no Kurashi" as a chef and manager, later taking on the role of owner in the fall of 2019. At the restaurant, named after the swallow, a bird of good fortune that brings happiness, which celebrates its seventh anniversary in February 2023, he brings happiness to people through his creative cuisine.
中尾 隼Jun Nakao
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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)
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泉 慎介Shinsuke Izumi
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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
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Amiyakitei Sakae Branch
あみやき亭 栄店
- Sakae, Aichi
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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都竹 明Akira Tsutake
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To have customers keep coming back to the restaurant.
Mr. Tsutake was born in 1971 in Aichi. After graduating high school, he worked in the manufacturing industry for two years. At age 20, he changed his career to the restaurant industry because he wanted to work interacting with people. He experienced the joys and difficulties of serving customers in the restaurant business. In 2010, he decided to join Amiyakitei after being impressed by its delicious food and customer service. In his fifth year with the company, he experienced the launch of a new restaurant. He was then appointed to a newly opened Sakae branch in 2020. Aiming to be a restaurant where even first-time customers can enjoy delicious food and service and say, "I'll definitely visit again."
都竹 明Akira Tsutake
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