YORONIKU / Hideyuki Kuwahara

After working in Italian and Japanese cuisine, the chef moved to Yoroniku. A new-generation meat restaurant that overturned the traditional concept of barbecue and created a new trend. They always propose new barbecue experiences ahead of the times, such as a cooking method that changes the grilling temperature depending on the part of the meat and a style of eating the meat wrapping white rice. There is no end to barbecue restaurants that follow Yoroniku’s proposals.