Fukushima Chef search result

Kushitei 串亭 Koriyama/Shirakawa, Fukushima Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Nabe (hot pot) / Pasta

真壁　秀明Hideaki Makabe

The Chef's Recommendations

From when he first started cooking during his student years, he has continued single-mindedly down a culinary path

He was born in Koriyama, Fukushima Prefecture on December 29, 1958. From when he was a student, he learned how to cook with what he had available. After that, he apprenticed at places such as hotel restaurants specializing in Western cuisine and restaurants in his hometown. He has worked at [Kushitei] from 2008 to the present.

真壁　秀明Hideaki Makabe

Yakiniku Izakaya Suika 焼肉居酒屋　粋家 Iwaki, Fukushima Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Basashi (horse meat sashimi)

中野　春子Haruko Nakano

The Chef's Recommendations

An admiration for her mother's culinary talent made her want to be a chef

Born in China on June 4th, 1973, she began studying cookery by helping her mother, who was a talented cook, when she was a child. Before she knew it, she was cooking on her own. She decided to become a chef because she wanted to treat other people good food. She opened a restaurant in Qingdao, China and began her career as a restaurant owner. Later, she ran a Korean restaurant in Namie town. She opened Yakiniku Izakaya Suika in Iwaki city in 2012. Her inspiration for every dish comes from her mother. She always creates delicious and hearty dishes.

中野　春子Haruko Nakano

Gyoza no Terui 餃子の照井 Fukushima City, Fukushima Gyoza (dumplings),Chinese / Teppanyaki (iron griddle grilling) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen)

佐藤　吉則SATO YOSHINORI

Here we deliver the heart and flavour of "Terui" that has been passed down from the previous generation.

He was born in 1949 and is from Hiroshima. After the war, his mother and father opened up a Japanese restaurant. Afterwards, his father tried to recreate the Chinese dumplings (gyoza) he had during his time in the army. After trial and error, they started a restaurant specializing in gyoza that his son continues to this day. With each carefully-crafted gyoza, they deliver the heart and flavour of the previous generation.

佐藤　吉則SATO YOSHINORI

Fujimura 藤むら Fukushima Station, Fukushima Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Kamameshi (rice cooked in an iron pot) / Local Sake

矢吹　光央YABUKI MITSUO

Our chef wanted to understand the complex flavors of sake

Born in 1978 in Fukushima Prefecture. He works as chef at the restaurant Kamameshi Fujimura, run by his father. Three years ago he and his wife acquired formal certification as sake tasting experts, and they've been visiting sake breweries ever since, selecting the most delicious offerings for tasting at their restaurant.

矢吹　光央YABUKI MITSUO

Wine & Cheese Marriage ワイン＆チーズ　マリアージュ Fukushima Station, Fukushima Wine Bar,Bars (pubs) / Wine / Cocktail / General

伊藤　勝仁ITO KATSUHITO

Striving to be the impetus for popularizing wine and cheese.

Katsuhito Ito was born in Shimogo Town, Minamiaizu District, Fukushima Prefecture, on April 1st, 1977. He has been chair of the Fukushima section of the Japan Sommelier Association since 2009, and became a senior sommelier at age 28. After working at resort hotels and city hotels in Fukushima Prefecture, he became independent in 2010. Ito began a wine class in 2013, and he currently strives to create a space that would be an impetus for popularizing wine and cheese. He also serves as an examiner for the certification exam for sommelier and restaurant service specialists.

伊藤　勝仁ITO KATSUHITO

Yakitori Fukuzumi Main Store やきとり　福住　本店 Iwaki, Fukushima Japanese,Japanese / Yakitori (grilled chicken skewers)

齋藤　義雄SAITO YOSHIO

Treating customers to carefully prepared dishes that follow in the traditional spirit of this long-established restaurant.

He was born in 1948 in Fukushima Prefecture. Chef Saito was born into the third generation of the family-owned Fukuzumi Ryokan, established in 1912. In in order to inherit the family business, he set his heart on becoming a chef. In 1979, he devoted himself full-time to running a restaurant specializing in yakitori (grilled chicken) while running a hotel, which he continues to do into the present. Chef Saito prizes highly the feeling of "gratitude to one's customers", and has opened three Yakitori Fukuzumi restaurants within Iwaki city. (The Hirono shop is currently closed)

齋藤　義雄SAITO YOSHIO

Yakitori Fukusumi Fukuan やきとり福住　福庵 Iwaki, Fukushima Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Sashimi (raw fish)/Seafood

橋本　隼HASHIMOTO JUN

The Chef's Recommendations

Passionately dedicated to the art of the grill

When he was looking for a part-time job during his student days, Mr. Hashimoto asked to come work for us at Yakitori Fukusumi. He was so drawn by the complexities of cookery, he decided to stay on with us as a chef after graduation. He has enthusiastically dedicated himself to mastering the art since then, and these days we leave the grilling up to him.

橋本　隼HASHIMOTO JUN

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