1 - 20 of 111 chefs
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Sushi Uchio
鮨うち尾
- Hakata Station, Fukuoka
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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内尾 司Tsukasa Uchio
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Mr. Uchio established his foundation as a chef by honing his skills in Japan's East and West regions.
He was born in 1992 in Fukuoka. Entered the world of Japanese food professions at the age of 20. He worked in Japanese restaurants in Kanagawa and Osaka areas. Studied mainly Japanese cuisine and established his expertise in handling fresh fish and seasonal ingredients as a chef. He opened Sushi Uchio in 2023.
内尾 司Tsukasa Uchio
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Sakanaya Soma Kurume Branch
さかな家そう馬 久留米店
- Kurume, Fukuoka
- Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Whisky
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Sakanaya Soma Nishimachi Branch
さかな家そう馬 西町店
- Kurume, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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Sakanaya Soma Yanagawa Branch
さかな家そう馬 柳川店
- Yanagawa/Omuta/Chikugo, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine
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Chateaubriand Teishoku Senmonten Oniku Saikou! Chie-chan Fukuoka Main Branch
シャトーブリアン定食専門店 お肉最高～！ チエちゃん 福岡本店
- Takeshita/Minami-Fukuoka, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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広本 誠治Seiji Hiromoto
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After running a sushi restaurant for nearly 20 years, Mr. Hiromoto entered the world of Wagyu beef yakiniku with the same method.
"I am the founder. Try the 'finest quality Wagyu beef' if you're in Japan. You'll be surprised by the difference between Japanese-raised 'Wagyu' and overseas WAGYU. Our prices are possible only in Fukuoka, a regional city. Please come to 'Chie-chan' for a good memory of your trip to Japan. We hope you will enjoy our restaurant's top-quality meats, sirloin, and chateaubriand with their fine and mellow aroma."
広本 誠治Seiji Hiromoto
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European Cuisine Tenn
欧風料理 典
- Ohori/Ropponmatsu/Sakurazaka, Fukuoka
- French,Italian/French / General / French / European
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松尾 龍典Tatsunori Matsuo
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After working at famous restaurants in Roppongi, Ginza, and Fukuoka, Mr. Matsuo established his own style.
He was born in 1983 in Tokyo. After working at Treffe Miyamoto in Roppongi and Maxim's de Paris in Ginza, he moved to Fukuoka. He then joined a restaurant in Fukuoka City specializing in European cuisine. After that, he established his current cooking style through his experiences at many famous restaurants. At present, he is the owner and chef of Tenn.
松尾 龍典Tatsunori Matsuo
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Akaushi Dining yoka-yoka Teppan & Grill
あか牛Dining yoka-yoka 鉄板&グリル
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)
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牛嶋 隆志Takashi Ushijima
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Experienced the gourmet boom as a student, Mr. Ushijima fascinated by Western food and aimed to be a chef.
He was born in 1969 in Kumamoto. When he was a student, a gourmet boom came mainly through television. He became interested in the fascination of cooking, especially Western cuisine, and yearned to become a chef. Upon graduation, he started training as a chef. After studying French cuisine in Osaka for five years, he returned to his hometown in Kumamoto. He worked in a Western restaurant for 14 years and then a steak restaurant for 10 years. Currently, he works at Akaushi Dining yoka-yoka Teppan & Grill.
牛嶋 隆志Takashi Ushijima
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Kawabata Shisshi
川端 志史
- Kawabata/Gion, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine
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森永 書史Fuhito Morinaga
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Mr. Morinaga attracts guests with new-style yakiniku courses that skillfully draw out the charm of Kyushu's wagyu beef.
He was born in 1981 in Fukuoka. The owner of Kawabata Shisshi. He started his career in the restaurant industry at the Fukuoka branch of the long-established ryotei restaurant Nadaman, where he learned restaurant management, including customer service and food handling. Then, he got a chance to work with the famous restaurant Yuki in Nishi-Nakasu and obtained a sommelier certificate while improving his cooking skills and exploring the pairing of food and wine. He worked as a manager at the restaurant and continued his studies. In December 2023, he founded his current restaurant and became independent. Presenting courses that evolved the delicious taste and world view of yakiniku, he is bringing a new style to Fukuoka's food scene.
森永 書史Fuhito Morinaga
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Shikitei Hanamura
四季亭はな村
- Beppu, Oita
- Kaiseki (course menu),Japanese
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池田 千明Chiaki Ikeda
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A chef who makes smiles with food and performs everything from cooking with Oita's seasonal ingredients to customer service.
Ms. Ikeda is a native of Oita. After learning the basics of cooking at a culinary institute in Osaka, she polished her skills in Japanese cooking in Yufuin, Oita. It was a time when there were few women in the world of Japanese food, but she devoted herself to training more than others and worked hard, showing up at the kitchen earlier than anyone else. Because she wants customers to relax, she doesn't just show her skills in the kitchen. She is also personally involved in management and customer service, and her motto is to see customer reactions herself. Utilizing her delicate sensitivity that she refined through flower arranging, she serves rich food that has both color and flavor.
池田 千明Chiaki Ikeda
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Osakaya Hamanomachi Branch
大阪屋 浜町店
- Nagasaki City, Nagasaki
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak
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小松 貴之Takayuki Komatsu
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An expert connoisseur who is behind the sourcing of ingredients for Osakaya.
Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.
小松 貴之Takayuki Komatsu
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Akaushi Dining yoka-yoka KITTE Hakata Branch
あか牛Dining yoka-yoka KITTE博多店
- Hakata Station, Fukuoka
- Steak,Yakiniku/Steak / Gyudon (beef bowl) / Hamburger Steak / Steak
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八坂 良Ryo Yasaka
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Mr. Yasaka's life as a chef started from an experience at a wedding hall.
He was born in 1971 in Saga. During the summer vacation of high school students, he worked part-time in the kitchen at a local wedding hall. At that time, he knew the fun of cooking and chose a chef as his future dream. After graduation, he entered the world of cooking and started training. He spent 15 years at a Chinese restaurant and a total of 15 years at a Korean restaurant, a Yakiniku (Japanese BBQ) restaurant, a Japanese restaurant, and so on. Currently, he works as a chef at Akaushi Dining yoka-yoka KITTE Hakata branch.
八坂 良Ryo Yasaka
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Motsunabe Heiwaya
もつ鍋 平和家
- Nagasaki City, Nagasaki
- Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)
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龍 伸浩Nobuhiro Ryu
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After many experiences, Mr. Ryu reevaluated the charms of his hometown and local food.
He was born in 1964 in Nagasaki. Initially, he worked as a chef at Roppongi's restaurant "Inakaya" for three years. After that, he went into a different industry, but after living in New York City, he rediscovered the beauty of Japanese food culture. He then returned to his hometown of Nagasaki and decided to pursue a career in the food industry again. At the age of 38, he opened Heiwaya. At first, the restaurant was well known for its Udon (noodles). Later, he changed the restaurant's business to focus on Motsunabe. He satisfies diners with its signature Motsunabe and seasonal fish.
龍 伸浩Nobuhiro Ryu
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Bungo Beef Steak Restaurant Somuri Nakasu Branch
豊後牛ステーキの店 そむり 中洲店
- Nakasu, Fukuoka
- Steak,Yakiniku/Steak / General / Hamburger Steak / Steak
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川浪 陸Riku Kawanami
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From anniversaries to everyday occasions, creating a restaurant that is loved by customers.
Mr. Kawanami was born in 1995 in Oita. He has been working as a chef since he was 18 years old. After graduating high school, he was in charge of French cuisine at a restaurant inside a hotel. He then gained experience as a pastry chef, after which he encountered Somuri around 2017. Now he works as the restaurant head at Bungo Beef Steak Restaurant Somuri Nakasu Branch. He values creating a restaurant that provides a warm experience for his guests, a place that is beloved not just for anniversaries but also for everyday use.
川浪 陸Riku Kawanami
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Akaushi Dining yoka-yoka Sakuramachi Branch
あか牛Dining yoka-yoka桜町店
- Kumamoto, Kumamoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Steak / Yakiniku (grilled meat)
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村口 僚太Ryota Muraguchi
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Mr. Muraguchi is a chef who always with a smile, saying, "I want to bring smiles to the faces of all the guests who visit."
He was born in 1990 in Kumamoto. When he first encountered "cooking," he felt joy. He also found pleasure in having people eat it and making them smile, recognizing that it was a profession that suited him well and moving on to the culinary world. He honed his culinary skills by training for two years at a university hospital cafeteria, one year at a sushi restaurant, and four years at a Japanese-style bar. Currently, he works as a chef at Akaushi Dining yoka-yoka Sakuramachi Branch. He says that he wants to bring smiles to the faces of all the guests who visit.
村口 僚太Ryota Muraguchi
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Osakaya Hamaguchi Main Branch
大阪屋 浜口本店
- Nagasaki City, Nagasaki
- Yakiniku (Japanese BBQ),Yakiniku/Steak
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小松 貴之Takayuki Komatsu
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An expert connoisseur of meat and responsible for menu development for the Osakaya Group.
Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.
小松 貴之Takayuki Komatsu
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Firenze Kita-Kyushu
フィレンツェ北九州
- Yahatahigashi-ku, Fukuoka
- Italian,Italian/French / General / Italian / Mediterranean
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高木 真義Masayoshi Takaki
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Destined for Western cuisine since birth, this chef spares no time or effort in his approach
Born in Fukuoka Prefecture in 1982, Chef Takaki grew up in a family that managed a Western food restaurant where he watched both his parents cook since childhood. He learned by imitation, and naturally his opportunities to help out in the kitchen increased as he grew up. Training at the Western restaurant, he built up his fundamentals as a chef, improving his skills along the way. He now cooks at Italian restaurant Firenze Kita-Kyushu, putting his whole heart into every dish, operating on the ideal of sparing no effort to make food that has soul.
高木 真義Masayoshi Takaki
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Hakata Motsunabe Yamanaka Hakata Branch
博多もつ鍋 やま中 博多店
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake
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冨永 隆二Ryuji Tominaga
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Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.
Mr. Tominaga was born in 1969 in Saga and came to Fukuoka for his higher education. Although he had never eaten Motsunabe (offal hotpot) before then, he was captivated by the outfits at Hakata Motsunabe Yamanaka and joined as a part-time hall staff. After that, he started his career as a chef while working other jobs. At the time, motsunabe was not very well known, but he worked hard to convey how delicious it was. He focused on honing his skills and was also involved in restaurant launches. As restaurant administrator and manager, he supervises all branches.
冨永 隆二Ryuji Tominaga
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Mizutaki Ryotei Hakata Hanamidori Tenjin Branch
水たき料亭 博多華味鳥 天神店
- Imaizumi, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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河津 善陽Yoshiharu Kawatsu
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Hanamidori Chicken, developed with the utmost care and attention to detail.
The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.
河津 善陽Yoshiharu Kawatsu
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Yufuin Sansyorou
ゆふいん山椒郎
- Yufuin(Yufu), Oita
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine
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山田 竜也Tatsuya Yamada
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To be a chef who always connects with his customers
Born in 1988 in Fukuoka, Tatsuya started his culinary career after graduating high school at 18. He had the opportunity to apprentice to Kenichi Shine, who was the head chef at the ryokan (traditional Japanese inn) "Soan Kosumosu." While studying under Kenichi, he learned everything about working in a kitchen from scratch, including skills and mindset. In 2013, Kenichi opened "Sansyouryou," and a year later, Tatsuya transferred there to work with him. By 2018, Tatsuya had become the head chef and manager. With an unwavering interest in food, he continues to surprise and entertain his guests with his cooking every single day.
山田 竜也Tatsuya Yamada
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Kumamoto Prince Garden Yamamuro Okubo Branch
熊本プリンスガーデン山室大窪店
- Kumamoto, Kumamoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Salad
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宮本 崇Miyamoto Takashi
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Mr. Miyamoto became a chef, so he could use all the experience gained in the past.
Mr. Miyamoto was born in 1971 in Kumamoto. Having originally worked in meat processing and sales, he decided to enter this field because he wanted a job where he could use his experience. He chose to be a chef and had the opportunity to join Kumamoto Nurubon Garden Yamamuro Okubo, where he learned all the knowledge about cooking. In 2015, he was selected as a chef and has worked in this role ever since. With years of experience, he can select top-quality ingredients. His discerning eye and skillful hands make exceptional dishes that receive praise.
宮本 崇Miyamoto Takashi
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