61 - 80 of 139 chefs
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Wolfgang's Steakhouse Fukuoka
ウルフギャング・ステーキハウス 福岡店
- Sumiyoshi, Fukuoka
- Steak,Yakiniku/Steak / Steak / Wine
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田山 欣彦Yoshihiko Tayama
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Mr. Tayama takes great care in the quality, aging, and grilling of his food and gives guests moments of supreme bliss.
He was born in Osaka in 1976. Influenced by his father, who was a chef, he naturally pursued a career in the culinary field. He studied intensely at French and Italian restaurants in hotels for nine years and showed off his skills at house weddings and cafes. After joining Wolfgang's Steak House Osaka in 2015, he was appointed head chef of the Fukuoka branch in 2019 because of his solid culinary skills and leadership abilities that live up to the name of the high-class restaurant. In his daily work, he keeps the "taste of the finest steakhouses that impress even gourmets," which originated in New York.
田山 欣彦Yoshihiko Tayama
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illimité
illimité
- Nishinakasu/Haruyoshi, Fukuoka
- Innovative/Fusion,Sosaku (creative) / French / Western Sosaku (creative cuisine) / Wine
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中川 巧Takumi Nakagawa
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Trained at a Michelin-starred restaurant, Mr. Nakagawa returned to his hometown, Fukuoka, fully prepared.
He was born in 1994 in Fukuoka. Since elementary school, he dreamed of working in the culinary world. In 2015, he began his career as a chef in Ginza, Tokyo, where he trained at the Michelin 3-star French restaurant Quintessence. After his apprenticeship, he moved to l'equateur. In 2023, he was appointed head chef at Equateur Plus. He then moved to the French restaurant illimité, which opened in June 2024, where he is currently the head chef.
中川 巧Takumi Nakagawa
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Motsukou
もつ幸
- Kawabata/Gion, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / Nabe (hot pot) / Motsu Nabe (offal hot pot)
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松尾 一豪Kazuhide Matsuo
The Chef's Recommendations -
Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.
Mr. Matsuo was born in Fukuoka in 1976. He took over running his parents' restaurant [Motsukou], where he used to play as a child. He joined the family business after graduating from a university, with plans for taking over. Since then he runs the restaurant with his mother, preserving the taste of his predecessor's Offal Hotpot.
松尾 一豪Kazuhide Matsuo
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Taishabu to Nihonshu Satsuki
鯛しゃぶと日本酒 皐月
- Ohori/Ropponmatsu/Sakurazaka, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / Sake
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木下 智揮Tomoki Kinoshita
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Mr. Kinoshita serves the finest sea bream shabu-shabu available as a specialty restaurant.
He was born in 1991 in Kumamoto. After training at the Tenjin Main Branch, he now works at Satsuki. In a calm atmosphere, he treats visitors with exquisite sea bream sashimi and shabu-shabu nabe, which can only be available at a specialty restaurant.
木下 智揮Tomoki Kinoshita
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Washoku Takagi
Washokuたか木
- Miyazaki City, Miyazaki
- Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Japanese Sosaku (creative cuisine)
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高木 悠平Yuhei Takagi
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Mr. Takagi is dedicated to spreading the charm of Miyazaki through cuisine using Miyazaki's ingredients.
He was born in 1984 in Kyoto. Later, he grew up in Miyazaki, which is rich in nature. Since childhood, foodstuffs from the sea and the mountains have been familiar to him. Attracted by a job where he could sublimate the deliciousness of ingredients, he entered the culinary world at the age of 21. After 17 years of training at resort hotels, kaiseki restaurants, and popular Japanese restaurants in Miyazaki, he opened his own restaurant, Washoku Takagi, in March 2022. He always wishes that people would learn about the wonderful ingredients Miyazaki has to offer through its cuisine.
高木 悠平Yuhei Takagi
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Sushi Gyoten
鮨行天
- Hirao/Kiyokawa, Fukuoka
- Sushi,Japanese / Sushi
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行天 健二Kenji Gyoten
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Born in a family running a sushi restaurant, he finally decided to make a living from sushi.
He was born in 1982 in Yamaguchi. Sushi was a part of his life since he was small, as his grandfather was a sushi chef. But he was not sure if a sushi chef was the right occupation for him, so at the age of 18 he had a trip to New Zealand to find himself. After making the final decision to make a living from sushi, at the age of 21 he started training at a renowned restaurant in Tokyo. In 2009, he opened a restaurant in his hometown, Shimonoseki in Yamaguchi. In 2012, the restaurant was relocated to Fukuoka. In 2014, the restaurant won 3 stars which was given to only 2 restaurants including his one.
行天 健二Kenji Gyoten
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Tanka Main Branch
たんか 本店
- Hirao/Kiyokawa, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Gyutan (beef tongue) / Yakiniku (grilled meat)
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津田 武史Takeshi Tsuda
The Chef's Recommendations -
Following in his parents' footsteps, he always creates cuisine that brings a smile to his customers' faces
Born in 1973 in Fukuoka Prefecture. His family owned and operated a restaurant that sparked his interest in natural ingredients and the culinary arts. In gratitude to his parents, and in admiration of their lifelong work, he aspired to become a chef himself. He trained at numerous restaurants in his hometown of Fukuoka. In 2010, he joined the Tanka Main Branch, where he works day in and day out to bring smiles to his customers' faces. He currently mans the kitchen, and is constantly in search of new flavors.
津田 武史Takeshi Tsuda
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Restaurant Pavé
レストラン パヴェ
- Nagasaki City, Nagasaki
- French,Italian/French / General / French / European
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大曲 哲也Tetsuya Omagari
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Based on French skills, Mr. Omagari shows off the deliciousness of Western and local food in Nagasaki.
He was born in 1978 in Nagasaki. A chef at Restaurant Pavé. In high school, he knew the fun and joy of cooking and aspired to be a professional. After graduating from cooking school, he started his career at Nagasaki Tokyu Hotel, the predecessor of ANA Crowne Plaza Hotel Nagasaki Glover Hill. Focusing on French, he learned a wide range of skills in Western cuisine. In 2012, after renewing the current hotel and restaurant, he continued to study further and became his current position. He delivers a variety of Western food that everyone can enjoy, with sincere work.
大曲 哲也Tetsuya Omagari
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Sushi Kappo Yamanaka
鮨割烹 やま中
- Hakata Station, Fukuoka
- Sushi,Japanese / General / Sushi
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中山 健一Kenichi Nakayama
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He decided to be a chef by the strong influence of a very popular Japanese TV program where chefs had cooking battles.
He was born in 1978 in Saga prefecture. He decided to enter the restaurant field and become a cool chef, by the strong influence of a TV program which created a social trend all over Japan in those days, where chefs compete for their cooking. After graduating from high school, he entered a culinary school where he was fascinated with a sushi chef who gave special lessons and got interested in the sushi field. Working as an intern at a sushi shop during summer vacation, he found the charms of sushi more deeply and became a sushi chef after graduation.
中山 健一Kenichi Nakayama
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Kashiwa-ya Genjiro
かしわ屋源次郎
- Hakata Station, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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井上 喜仁Yoshihito Inoue
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He shows his skillful cooking techniques obtained through training at various Japanese restaurants!
He was born in 1966 in Fukuoka prefecture. As he loved cooking so much, he had no hesitation to enter the restaurant field after graduating from school and obtained a wide range of deep cooking skills through various types of Japanese restaurants, including sushi, seafood, and tempura. Then he entered HARBOR HOUSE Co., Ltd., which operates Kashiwa-ya Genjiro. Currently, he actively create dishes for many guests showing his skillful cooking techniques obtained throughout his career, every day.
井上 喜仁Yoshihito Inoue
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Hakata Shato Hanten
博多 華都飯店
- Hakata Station, Fukuoka
- Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan
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戸嶋 一成Kazunari Toshima
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He keeps offering simple savory dishes.
He was born in 1979 in Fukuoka prefecture. In his teens, he entered the restaurant field to be a chef and started his career at a Chinese restaurant in Hachioji, Tokyo. He worked there for 8 years to obtain knowledge and the know-hows to giving service to the guests. After returning to Fukuoka, he also learned about Japanese cuisine once, then started to work at the current restaurant. He feels happy himself with continuously satisfying the guests by offering [simple savory dishes].
戸嶋 一成Kazunari Toshima
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Kagoshima Kurokatsu-tei
鹿児島 黒かつ亭
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tonkatsu (fried pork cutlet) / Miso Katsu (pork cutlet in miso sauce)
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藤本 竜司Ryuji Fujimoto
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He creates exquisite dishes with high-quality ingredients, through experience he accumulated.
He was born in 1988 in Fukuoka prefecture. He entered the restaurant field around 2007, then accumulated experience as a chef at a restaurant in Tokyo for 7 years. After returning to Fukuoka and working at [Ore-no-Kappo Hakata Nakasu], he entered the current company in 2017. [Kurokatsu-tei] uses various high-quality ingredients, such as black pork from Kagoshima. He elaborates dishes everyday, while considering how to make use of the experience he accumulated to cook these exquisite ingredients.
藤本 竜司Ryuji Fujimoto
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Koshitsu Dining Kakehashi Higashi Bypass Main store
個室ダイニングかけはし 東バイパス本店
- Kumamoto, Kumamoto
- Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine
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井村 武広Takehiro Imura
The Chef's Recommendations -
The vision of his father standing in the kitchen inspired him to be chef.
Chef Imura was born on January 10th, 1982 in Kumamoto Prefecture. He grew up watching his father cook at the ryokan (Japanese style inn) that was also his childhood home. That scene which he observed from early on became like a guidebook for his own journey to becoming a chef. He started training to make his interest in cooking a professional reality. He began his career working at a traditional Japanese restaurant in the city, and then moved on to a ryokan in Aso. To further devote himself to training, he worked at another ryokan in Kyoto. In 2014, he returned to his hometown of Kumamoto and opened Koshitsu Dining Kakehashi Higashi Bypass Honten, where he acts as chef-owner.
井村 武広Takehiro Imura
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Korean Restaurant Bariton
韓国食堂 バリトン
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ)
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カルロスCarlos
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He entertains the guests with his show-like performances.
Carlos, from Spain, is actively working as a chef at [Ganso Tonbee JR HAKATA CITY branch]. His show-like performances stimulate the five senses of the guests. His performances, filled with a live feeling, make full use of an iron griddle and sounds, aromas, and tastes to amuse the visitors.
カルロスCarlos
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Niku-zushi Teppanyaki Shabu-Shabu - ZUISHO-
肉寿司・鉄板焼き・しゃぶしゃぶ 瑞祥 (ずいしょう)
- Daimyo, Fukuoka
- Teppanyaki,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)
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山下 新吾Shingo Yamashita
The Chef's Recommendations -
Being attracted by a chef of the restaurant where he had a meal, he pursued his career as a chef as well.
Born in Fukuoka in 1975. He was attracted by the cook of the restaurant where he had a meal, and pursued his career as a cook. After training in a Japanese restaurant for 17 years, he was further trained in a teppan-yaki (grilled on iron griddle) restaurant for 5 years. With an extensive experience, he opened restaurant [Zuisho] in July 2016 as the owner chef. He cooks and serves dishes where he is particular about the local ingredients from Kyushu.
山下 新吾Shingo Yamashita
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Hakata Mizutaki Hamadaya
博多 水たき 濵田屋
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)
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西村 信昭Nobuaki Nishimura
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Seeking for people's happy smile saying [tasty].
He was born in 1978 in Fukuoka prefecture, and raised by his parents who operated an izakaya (Japanese pub). After learning cooking on a full scale at the age of 23 years old, he was scouted by a large restaurant chain through an introduction by his acquaintance. He accumulated experience for 10 years as a chef and manager to manage restaurants, then he became impressed by savory mizutaki (chicken hot pot) at [Mizutaki Hamadaya] and entered this shop. His motivation as a chef is to see people's happy smile with his dishes saying [tasty], which is his goal.
西村 信昭Nobuaki Nishimura
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Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch
ひつまぶし和食備長 中洲川端店
- Kawabata/Gion, Fukuoka
- Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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小川 浩次郎Kojiro Ogawa
The Chef's Recommendations -
He had a dream of becoming a chef as a child. After a long period of training and experience, his dream came true.
He was born in Fukuoka in 1981. His fascination towards cooking started after he read a manga about a sushi chef when he was an elementary school kid. Later, he decided to become a chef after watching a chef on a TV program. After graduating from school, he was trained at several well-established restaurants, and learned cooking techniques and how to judge ingredients. These restaurants include a well-established traditional Japanese cuisine restaurant of Kyoto [Nanzenji Hyotei], and [Teianryo Negami] and [Sushi to Wa no Shoku Seikichi] of Fukuoka. In 2013 he started working for [Bincho Co., Ltd.], demonstrating his skills at [Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch].
小川 浩次郎Kojiro Ogawa
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Mentai-ryori Hakata Shobo-an
めんたい料理 博多 椒房庵
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sake / Shochu
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西垣 良太Ryota Nishigaki
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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
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Hakata Motsunabe Shoraku
博多もつ鍋 笑楽
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine
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田中 優希Yuki Tanaka
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The chef who was born and raised in Hakata treats the guests with the taste of his hometown.
He was born in Fukuoka prefecture. Since he was very young, he watched his mother's back while she worked at a small Japanese restaurant, wishing that [I want to cook dishes to please people, someday], so he decided to be a chef. Being born and raised in the middle of Fukuoka, [Motsu-Nabe (hot pot with offal and vegetables)] is the exact soul food to him. Making his dream come true, he horns his cooking skills at [Shoraku], where he is actively working as the master chef.
田中 優希Yuki Tanaka
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Ginza Tenichi
銀座 天一
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)
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田中 秀樹Hideki Tanaka
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He creates exquisite tempura with his passion for offering wholehearted cuisine.
He was born in 1979 in Nagasaki prefecture. He liked to treat people with his dishes in his student days and naturally decided to be a chef. Even in his graduation essay in elementary school, he wrote [my future dream is to become a chef]. After working as a deep-sea fisherman, he entered the cooking field making use of his good eye for selecting ingredients obtained through experience as a fisherman. As a chef, he has been specialized exclusively in Tempura and has worked at [Tenichi] for approximately 20 years. Currently, he wholeheartedly creates tempura every day based on his belief of [working with a sincere spirit].
田中 秀樹Hideki Tanaka
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