61 - 80 of 141 chefs
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Kaisendokoro Sushi KAITO Mojiko Main Branch
海鮮処・寿司 海人 門司港本店
- Moji, Fukuoka
- Sushi,Japanese / General / Fugu (blowfish) / Sushi
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田中 俊彦Toshihiko Tanaka
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Inheriting his father's passion, Mr. Tanaka has continued to hone his skills as the same chef.
He was born in 1975 in Fukuoka. He entered the culinary world at a restaurant where his father, who was a chef, took him. Starting his training at the age of 15, he devoted himself to the study of Japanese cuisine. After honing his skills at various famous restaurants, mainly in Fukuoka, he joinedKaisendokoro Sushi KAITO Mojiko Main Branch. He continues to create beautiful and delicious dishes, making full use of the skills he has cultivated and his keen eye for discerning ingredients.
田中 俊彦Toshihiko Tanaka
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Au Bord d'Eau Fukuoka
オ・ボルドー・フクオカ
- Nishinakasu/Haruyoshi, Fukuoka
- French,Italian/French / General / French / Pasta
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川野 誠児Seiji Kawano
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A skilled chef with a passion for learning who constantly challenges himself.
Mr. Kawano was born in 1975 in Oita Prefecture. Inspired by his mother who worked as a chef, he entered the cooking industry at the age of 18. He learned French cooking techniques while training for over 10 years at the Fukuoka restaurant [Hananoki]. Since then, he has gained experience working as the head chef of the luxury Kagoshima resort, [Tenku no Mori], as well as at various restaurants in Tokyo. At [Au Bord d'Eau Fukuoka], he currently works with the restaurant's sommelier, Mr. Takeuchi, to develop cuisine that pairs well with Bordeaux wine. He also has a wealth of knowledge in topics such as yakuzen (Chinese medicinal cuisine), macrobiotic cooking, Japanese dashi (stock) culture, and nutrition.
川野 誠児Seiji Kawano
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Unagi No Tokunaga Hokubu
うなぎの徳永 北部
- Kumamoto, Kumamoto
- Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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牛嶋 拓也Takuya Ushijima
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With the entire staff working together, Mr. Ushijima preserves the traditional eel.
He was born in 1995 in Kumamoto. Joined Tokunaga in 2010. He has been actively involved as a chef and server at various locations, including Unagi No Tokunaga Hokubu, Kyomachi Saryo Tokunaga, and Unagi Nobori. Currently, he manages multiple branches, supports staff across different locations, and protects the traditional flavors passed down.
牛嶋 拓也Takuya Ushijima
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Mizutaki Ryotei Hakata Hanamidori Tenjin Branch
水たき料亭 博多華味鳥 天神店
- Imaizumi, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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河津 善陽Yoshiharu Kawatsu
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Hanamidori Chicken, developed with the utmost care and attention to detail.
The history of Hanamitori began in 1949 when Mr. Yoshiharu Kawatsu, who was in charge of wholesale at a chicken wholesaler called Torizen in the Yoshizuka shopping street in eastern Hakata, opened a restaurant on the second floor of his store. While selling chicken, he encountered Mizutaki through relationships with a number of restaurants. Realizing that the secret to the delicious taste of Mizutaki was in the chicken itself, Hanamidori chicken was born with a unique breeding and feeding method. The nutritious soup is made with fresh chicken and mineral water using a particular recipe.
河津 善陽Yoshiharu Kawatsu
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Ryuen Nishinakasu Branch
龍園 西中洲店
- Nishinakasu/Haruyoshi, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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上田 孝司Koji Ueda
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After training at a Japanese restaurant, Mr. Ueda became a yakiniku chef.
He was born in 1973 in Fukuoka. After training at a Japanese restaurant, he worked around many restaurants and became a yakiniku chef. He is exploring a new frontier of yakiniku with his career-rich sensibility and knife skills.
上田 孝司Koji Ueda
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Cafe Marugo
cafe MARUGO（カフェ・マルゴ）
- Yakuin, Fukuoka
- Cafe,Cafe/Sweets / Cake / Ice Cream / Coffee
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白石 泰隆Yasutaka Shiraishi
The Chef's Recommendations -
From a part time job to the coffee business.
Through a part time job at his aunt's friend's shop, he learned the depth of the coffee world, and chose it as his path. Afterwards, he trained at a few cafes and in November 2010 opened "cafe MARUGO," which he runs now.
白石 泰隆Yasutaka Shiraishi
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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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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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Sushisho Fukuoka Branch
すし笑 福岡店
- Daimyo, Fukuoka
- Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)
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山元 慎Makoto Yamamoto
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Mr. Yamamoto serves sushi with heart and soul with over 20 years of experience, driven by a childhood yearning.
He was born in 1985 in Miyazaki. As a child, he often went to sushi restaurants with his family for birthdays and other occasions, which inspired him to become a sushi chef. After four years of training in Miyazaki and 18 years of training in Tokyo, Ginza, and Roppongi, he took up his current position. He has a strong desire to please his customers based on his childhood memories, and he always tries to provide thoughtful cuisine and hospitality while using his more than 20 years of experience as a sushi chef.
山元 慎Makoto Yamamoto
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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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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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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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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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Shirogane Nishida
白金にし田
- Nishinakasu/Haruyoshi, Fukuoka
- Japanese,Japanese / General / Kaiseki (tea-ceremony dishes) / Kaiseki (traditional multi-course meal)
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西田 慎吾Shingo Nishida
The Chef's Recommendations -
Mr. Nishida is a master chef who conveys Japan's traditions, nature, and spirit through seasonal cuisine.
He was born in Fukuoka. The owner of Shirogane Nishida. After graduating from culinary school, he trained at the famous Kyoto cuisine restaurant Yugyoan Tankuma Kitamise, where he learned traditional techniques and tastes. After returning home, he gained experience at the legendary restaurant, Teshimatei, then worked at Hakata Mizutaki Toriden and Nakashima-cho Club. In 2014, he launched his own restaurant and became independent. The restaurant has grown to the Michelin-starred reputation it is now. Under the motto, "a chef is an interpreter of the seasons," he serves seasonal delicacies to guests from Japan and abroad.
西田 慎吾Shingo Nishida
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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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TOC-TOC
トクトク
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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小林 真太郎Shintaro Kobayashi
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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
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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
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阿部 大祐Daisuke Abe
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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
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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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antica locanda MIYAMOTO
antica locanda MIYAMOTO
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Italian / Steak
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宮本 健真Kenshin Miyamoto
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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
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