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1 - 4 of 4 chefs

hakata9

hakata9

  • Hakata Station, Fukuoka
  • Auberge,Other / General

徳山 和明Kazuaki Tokuyama

Chef at [BON MARUSHAN], a French bar.

He is a chef actively working at [BON MARUSHAN], a French bar produced by [BUDOUNOKI] in the corner of [hakata9], the stall gathering street on the B1F of AMU PLAZA in JR Hakata Station. A broad range of guests enjoys its sophisticated dishes unique to [BUDOUNOKI], such as western-style oden (a stew made with various ingredients) and gyoza (pot sticker).

徳山 和明Kazuaki Tokuyama

Kappo Ryokan Shimizu

割烹旅館 志みず

  • Himeji, Hyogo
  • Auberge,Other / Sashimi (raw fish)/Seafood / Japanese Sosaku (creative) / Local Sake

高島 一彰TAKASHIMA KAZUAKI

A longing from childhood for Japanese cuisine and a will to continue his family's culinary hotel.

Born June 4, 1971, from Ieshima, Himeji, Hyogo, his family managed a culinary hotel, and he grew up immersed in a culture of cuisine. Before he realised it himself, he too had become a chef and made the decision to continue the family business. With continued practice and training, he now spends his days exercising his skills at Kappo Ryokan Shimizu. The seafood here, alive with the freshness of only the finest ingredients that he selects himself, has a considerable reputation not just among local regulars, but also tourists who come visiting from afar.

高島 一彰TAKASHIMA KAZUAKI

Iizaka Hanamomo no Yu

いいざか花ももの湯

  • Fukushima City, Fukushima
  • Auberge,Other / General / General / General

菊池 政憲KIKUCHI MASANORI

A chef who works hard to make dishes that are just as fun to eat as they are to look at.

He was born in October of 1974 and grew up in Fukushima Prefecture. During his student years he worked part-time helping prepare food at a ryokan (Japanese-style inn), which put him on the path to becoming a chef. After training for about six years in Tokyo, he made his way back home. He puts a lot of effort into making truly delightful dishes that are just as fun to eat as they are to look at, and he loves it when his customers can stop in and enjoy his food while they have an amazing time.

菊池 政憲KIKUCHI MASANORI

Yakatabune Amiko

屋形船 あみ幸(あみこう)

  • Asakusa, Tokyo
  • Yakatabune (houseboat)/Cruise boat,Other

遠藤 博文Hirofumi Endo

The chef devotes himself into seeking for dishes better than the exquisite view from the yakatabune (Japanese houseboat). 

Though he was originally operating a yakatabune (Japanese houseboat), in his 20's he turned over a new leaf in life and started further training to be able to offer better cuisine for which many guests come back to his yakatabune. Currently he devotes himself into creating menu, not only with tempura, their specialty, but also dishes that are better than the exquisite view from the yakatabune, and spare no effort to using seasonal high-quality ingredients. He is working actively at Amiko bringing out the original tastes of the ingredients, and sticking to using seasonal ingredients.

遠藤 博文Hirofumi Endo

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