Kyushu Chef search result

Steak & Wine Style Budounoki ステーキ＆ワインスタイル　ぶどうの樹 Hakata Station, Fukuoka Teppanyaki (grilled foods),Japanese / General / Steak / Wine

阿部　大祐Daisuke Abe

He offers to the guests, wonderful moments with steak and wine.

He was born in 1987 in Fukuoka prefecture. He has been helping people's [auspicious days] with the field of restaurant & bridal ever since he entered the [Budounoki Group] in 2007. Currently, he actively works as a chef at [Steak & Wine Style Budounoki] at [AMU PLAZA], to offer wonderful moments to the guests with carefully-cooked steak, and wines that go perfectly with steak, with his motto [offering tasty, happy, and fun moments].

阿部　大祐Daisuke Abe

Teppanyaki Ten Hakata branch 鉄板焼天博多店 Hakata Station, Fukuoka Teppanyaki (grilled foods),Japanese / General / Sashimi (raw fish)/Seafood / Teppanyaki (grilled foods)

菊池　大二郎Daijiro Kikuchi

He was fascinated with the world of teppanyaki (grilled on an iron griddle), and now express both culture and culinary with teppanyaki.

He was born in 1991 in Saitama prefecture. He was very interested in food since he was very young, as he watched chefs actively working through media. The field of teppanyaki (grilled on iron griddle) especially fascinated him, as it can impress the guests with its live atmosphere. Imagining himself actively working in the field of teppanyaki, he entered the cooking field in 2009 at the age of 17, since then he has amused people at [Teppanyaki Ten]. Currently, he works actively in various fields, including appearing on sports TV programs to promote teppanyaki, with his motto of [good both in academics and food].

菊池　大二郎Daijiro Kikuchi

Gohan-ya Shobo-an ごはん家　椒房庵 Hakata Station, Fukuoka General,Taverns / General / Sake / Shochu

西垣　良太Ryota Nishigaki

He entered the field of Japanese cuisine by being fascinated with his cousin who was a Japanese chef.

He was born on April 26, 1983, in Fukuoka prefecture. In his elementary school days, he became fascinated with a Japanese chef, when he saw his cousin, a Japanese chef, preparing fish. He decided to be a chef and accumulated experience at [Ikesu Taikichi] of Ikesu kappo (traditional Japanese seafood) restaurant for 5 years, and [Kaiseki (traditional Japanese) Cuisine Katsuki] for 5 years. Now he has been working as the master chef at [Gohan-ya Shobo-an] for 8 years.

西垣　良太Ryota Nishigaki

Hamburger Steak GRILL Omiya JR HAKATA CITY branch ハンバーグ・ステーキ　グリル大宮　JR博多シティ店 Hakata Station, Fukuoka General,Western / Hambuger steak / General / Steak

大宮　勝雄Katsuo Omiya

He sticks to keep working as an active chef.

He decided to be a chef at the age of 18 by being influenced by his uncle and started training at a French restaurant. At the age of 26, he became a sous chef at a hotel restaurant in New Zealand. At the age of 28, he went to England, France, Greece, and Morocco to learn their local cuisines. After returning to Japan, he worked at the French restaurant [La Terre], under Mr. Gerard Jordan from La Nappoule who had worked at [L'Oasis] in Southern France. In 1982, at the age of 32, he opened the current [Restaurant Omiya] in Asakusa.

大宮　勝雄Katsuo Omiya

iL GASHIYO iL　GASHIYO Hakata Station, Fukuoka Italian,Italian/French / Italian / Seafood / Chicken

吉賀　秀雄YOSHIGA HIDEO

He decided to become a chef after experiencing the shockingly delicious taste of genuine pasta

Born in 1958 in Fukuoka Prefecture's Kitakyushu City. As a student he had an interest in cuisine, and he frequented a variety of restaurants, until one taste of authentic pasta moved him so deeply he decided to become a chef. He trained exclusively in Italian cuisine, including stints at restaurants all over Italy. He worked as head chef for Italian restaurants in Kokura and Fukuoka before opening Cantina Gashiyo in 1997. After that he opened three other much-loved Italian restaurants in Fukuoka - iL Gashiyo is his latest in 2012.

吉賀　秀雄YOSHIGA HIDEO

Firenze Kita-Kyushu フィレンツェ北九州 Yahatahigashi-ku, Fukuoka Italian,Italian/French / General / Italian / Mediterranean

高木　真義Masayoshi Takaki

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

WITH THE STYLE WITH THE STYLE Hakata Station, Fukuoka Italian,Italian/French / Italian / Pizza / Western Sosaku (creative)

浅井　智之ASAI TOMOYUKI

He entered the culinary world with a strong desire to surpass his teachers.

Born in 1982 in Aichi Prefecture, he first worked light-heartedly as a trainee in a Chinese restaurant. There, he grew to admire his teachers, whose fried rice was the best he had ever tasted. With a strong desire to surpass them, he decided to become a chef. After three and a half years of studying Chinese cooking, he became interested in pasta and switched gears into Italian cooking. Firmly believing in the idea of making the best possible use of one's ingredients, he has since devoted himself to Italian cooking. Currently, he works as the kitchen manager at With The Style.

浅井　智之ASAI TOMOYUKI

37 PASTA 37　PASTA Hakata Station, Fukuoka Pasta/Pizza,Italian/French / Italian / Pasta

松元　博文Hirofumi Matsumoto

As he really liked cooking pasta, he wanted to try it again.

He was born in 1978 in Kagoshima prefecture. As his parents were busy, he started cooking for his two sisters, which made him decide to be a chef. After graduating from a culinary school, he began working part-time at a restaurant specialized in pasta. Then he worked at a hospital food service as a cook. However, he decided to follow his enthusiasm for cooking pasta, as he liked it since he was very young. He entered [37PASTA] 8 years ago along with its opening and currently works as the master chef. He carefully creates pasta dishes using ingredients from Kyushu.

松元　博文Hirofumi Matsumoto

Au gout du jour merveille Hakata オーグードゥジュール　メルヴェイユ博多 Hakata Station, Fukuoka French,Italian/French / French / Western Sosaku (creative)

小岸　明寛Akihiro Kogishi

The Chef's Recommendations

The French chef expresses the art of food, using the local ingredients of Kyushu and the golden ratio of nature.

He was born in 1979 in Saga prefecture. He learned the fundamentals of cooking at TSUJI Culinary School and Institute in Abeno, Osaka, and l'Ecole Hoteliere Tsuji in France, with his impulse from the love for food. After accumulating experience at renowned restaurants with the stars in Tokyo and all over the world, he started actively working as a chef at [Au gout du jour merveille HAKATA] in 2015. With the theme of using the golden ratio in nature, he has developed the [KOGISHI] world with the marriage of cuisine and tableware he designed on his own, to offer unique French cuisine from Kyushu.

小岸　明寛Akihiro Kogishi

BRASSERIE PAUL BOCUSE HAKATA ブラッスリーポール・ボキューズ博多 Hakata Station, Fukuoka French,Italian/French / French

猪野　圭介Keisuke Ino

He wants to keep spreading the [attractive cuisine] to people.

He was born in 1978 in Chiba prefecture. In 2002, he entered [HIRAMATSU INC.], then worked at [Restaurant Hiramatsu la Reserve] for 3 years and [Restaurant Hiramatsu]. In 2007, he went to France to work at [Restaurant Hiramatsu Paris branch]. In 2008, he became the master chef at [BRASSERIE PAUL BOCUSE LA MAISON] in Nagoya. Currently, he is the master chef at [BRASSERIE PAUL BOCUSE HAKATA], where he spreads the charms of food [not only for special occasions but to be a familiar essence of the joy for the guests].

猪野　圭介Keisuke Ino