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61 - 80 of 128 chefs

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

木下 智揮Tomoki Kinoshita

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

Motsukou

もつ幸

  • Kawabata/Gion, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / Nabe (hot pot) / Motsu Nabe (offal hot pot)

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

Hakata Shato Hanten

博多 華都飯店

  • Hakata Station, Fukuoka
  • Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan

戸嶋 一成Kazunari Toshima

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

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)

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

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)

井上 喜仁Yoshihito Inoue

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

TOC-TOC

トクトク

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

小林 真太郎Shintaro Kobayashi

He warmly welcomes the guests like welcoming his best friends.

He was born in 1979 in Fukuoka prefecture. He entered the restaurant field in his teens and got a live-in job where he learned cooking techniques and hospitality for serving the guests. Then he actively worked at an izakaya (Japanese pub), yakiniku (Japanese BBQ) restaurant, sake (Japanese alcohol) shop, etc. Currently, he is actively working at [TOC-TOC] in [JR HAKATA CITY], where he makes efforts to warmly welcomes the guests like welcoming his best friends at his home party. 

小林 真太郎Shintaro Kobayashi

antica locanda MIYAMOTO

antica locanda MIYAMOTO

  • Kumamoto, Kumamoto
  • Steak,Yakiniku/Steak / Italian / Steak

宮本 健真Kenshin Miyamoto

Mr. Miyamoto is an Italian chef who continues to convey the charm of Aso, Kumamoto and has made numerous achievements.

He was born in 1975 in Kumamoto. At 19, he went to Italy to study at several famous restaurants. After returning to Japan, he set up his own restaurant at 31. Still, the Kumamoto earthquake prompted him to search for a new way of cooking and being in the restaurant. Then, he opened the nature-themed "antica locanda MIYAMOTO" in June 2021. His skills have been recognized in many fields, and he was featured in "Gault and Millau" in 2022 and 2023. He is a leading figure in conveying the charms of Aso, Kumamoto, to the world, having played a leading role in the recognition as Globally Important Agricultural Heritage Systems (GIAHS).

宮本 健真Kenshin Miyamoto

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

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

Ginza Tenichi

銀座 天一

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)

田中 秀樹Hideki Tanaka

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

Nishijin Hatsuki Kuten Hakata Branch 

西新初喜くうてん博多店

  • Hakata Station, Fukuoka
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)

坂口 存澄Masazumi Sakaguchi

Mr. Sakaguchi is a chef with a bright smile who started his culinary career after an impactful encounter.

He was born in 1977 in Miyazaki. While living in Hokkaido for work, he was struck by the delicious taste of soup curry. Wanting to spread soup curry in the Kyushu area, he decided to pursue a career in the culinary field. He has studied at various places, including izakaya (Japanese-style pubs), and even opened his own restaurant. He is the head chef at Nishijin Hatsuki Kuten Hakata Branch, which opened in August 2023. Always with a smile on his face, he welcomes guests while cooperating with those around him.

坂口 存澄Masazumi Sakaguchi

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

Hakata Mizutaki Hamadaya

博多 水たき 濵田屋

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)

西村 信昭Nobuaki Nishimura

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

Steak & Wine Style  Budounoki

ステーキ&ワインスタイル ぶどうの樹

  • Hakata Station, Fukuoka
  • Teppanyaki,Yakiniku/Steak / 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

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

田中 優希Yuki Tanaka

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

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)

カルロスCarlos

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

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

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

Sushi Kappo Yamanaka

鮨割烹 やま中

  • Hakata Station, Fukuoka
  • Sushi,Japanese / General / Sushi

中山 健一Kenichi Nakayama

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

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)

藤本 竜司Ryuji Fujimoto

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

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)

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

Momoyaki Bancho

もも焼き 伴鳥

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken

菊池 由朗Yoshiro Kikuchi

He offers savory high-quality chicken to many people.

He was born in 1980 in Fukuoka prefecture. After learning kaiseki (traditional Japanese cuisine) at restaurants/hotels in Kyoto, Nara, and Osaka prefectures, he participated in [World Skills International] as a Kyoto prefecture's representative in 2003. Currently he is actively working as a chef at a restaurant in Hakata City, offering savory high-quality chicken to many people.

菊池 由朗Yoshiro Kikuchi

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