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81 - 100 of 139 chefs

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

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

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

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

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

CANTINA Elboraccho

カンティーナ エルボラーチョ

  • Hakata Station, Fukuoka
  • Dining Bar,Dining bar / Mexican/Central American / International/Fusion

岸川 達也Tatsuya Kishikawa

He wants to offer a space for everyone to enjoy a cheerful moment.

He was born in Fukuoka prefecture. After actively working as a staff at an izakaya (Japanese pub) for 10 years, he entered [CANTINA Elborracho]. It is a lively and enjoyable Mexican pub produced on the 10th floor of [KOOTEN] in JR HAKATA AMU PLAZA. It offers a space where everyone can cheerfully enjoy with friends, with glasses and bottles in their hands.

岸川 達也Tatsuya Kishikawa

Ichifuku Makurazaki no Ajidokoro

一福 枕崎の味処

  • Ibusuki/Makurazaki, Kagoshima
  • Japanese,Japanese / Tonkatsu (fried pork cutlet) / Sashimi (raw fish)/Seafood / General

井上 常大Jodai Inoue

He is the second generation preserving 60 years of traditional flavors

[Ichifuku - Makurazaki no Ajidokoro] was set up by Mr. Inoue's parents. Thanks to the support of their many customers, the restaurant has stayed open for 60 years. Mr. Inoue decided to become a chef in order to take over the restaurant. He works hard to preserve traditional flavors but also to generate new ideas for dishes.

井上 常大Jodai Inoue

Tokyo Ebisu Kushitei Hakata Kooten

東京恵比寿 串亭 博多くうてん

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

藤瀬 誠也Seiya Fujise

Seeking for his ideal world, he entered the cooking field. 

His dream in his teens was to have a job with which he could create something. While  working part time at [Mitsui Green Land] in his high school days, he found that working as a service staff was fun, and that a chef would be the ideal job to communicate with people while creating something. He trained hard at a renowned restaurant to learn the fundamentals as a chef, then entered a culinary school to deepen his knowledge of cooking. After graduating from the school, he actively worked an izakaya (Japanese pub) and Japanese restaurant, then entered the current restaurant. 

藤瀬 誠也Seiya Fujise

Torisen Ippo

鳥専一保

  • Tenmonkan/Bayside, Kagoshima
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

服部 亨Toru Hattori

After a childhood spent at his mother's food stall, continuing her legacy was a natural choice

Born on March 2nd, 1948 in Kagoshima, he had a natural inclination to cook that stemmed from his experiences watching his mother manage a food stall that served karaage (deep-fried food) and onigiri (rice balls). With these formative experiences, he went on to open his current restaurant as a way to expand upon his mother's business. Although he is a veteran chef with over forty years of professional cooking experience, he has a surprisingly easy going personality that customers adore. And, to add yet another surprise, his menu offers a wide range of great food and alcohol pairings, despite the fact he never drinks a drop of alcohol himself.

服部 亨Toru Hattori

Sushi no Jirocho

寿しの次郎長

  • Kurume, Fukuoka
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi

勝野 良治Ryoji Katsuno

The Chef's Recommendations

This well-respected, skillful, and athletic chef comes from a family with three generations of chefs and connects customers to flavors with an 80-year history.

He was born in Fukuoka Prefecture in 1974 into a sushi-making family. He was brought up playing in the kitchen. His grandfather bought him his own knife when he was in third grade at elementary school. This sparked a natural interest in cooking. As a student, he pursued athletics and even considered going to a sports college. However, he decided that he ought to follow in his father's footsteps and become a chef. He built up 17 years of experience at sushi shops and traditional Japanese restaurants in Fukuoka. Later, he took over at Sushi no Jirocho-the third generation of chefs from his family to work there-and has been there ever since. He is an instructor of the National Japanese Chefs' Association. He is also a lecturer in Japanese cuisine at Fukuoka School of Culinary Arts.

勝野 良治Ryoji Katsuno

Fuji

ふぢ井

  • Kurume, Fukuoka
  • Japanese,Japanese / General / Unagi (eel)

筬島 浩之Hiroyuki Osajima

He took on the family specialty of eel cuisine and earned a star with his highly regarded restaurant

Mr. Osajima was born in Fukuoka in 1958, and in 1979 his parents established an unagi (eel) restaurant named Fuji. At age 28 Mr. Osajima stepped in for his parents to start managing Fuji, and then in 2014 the restaurant earned a star from a distinguished restaurant guide covering Fukuoka and Saga. As the second generation owner and head chef, Mr. Osajima devotes his time and energy to creating a cozy restaurant for guests to enjoy fine quality unagi.

筬島 浩之Hiroyuki Osajima

L'ECAILLER OYSTER BAR

レカイエ オイスターバー

  • Hakata Station, Fukuoka
  • Oyster Bar,Dining bar / General / Steak / Western Sosaku (creative cuisine)

長尾 聖Takashi Nagao

This rich-experienced chef prepares oysters into exquisite dishes

He was born in 1983 in Fukuoka Prefecture. After graduating from NAKAMURA CULINARY SCHOOL, he entered a hotel in Fukuoka Prefecture, then experienced various genres at a French restaurant, wine bar, and teppanyaki (Japanese BBQ) restaurant. After working as the master chef at [Hakata Station Oyster Bar AMU PLAZA HAKATA branch], he started actively working at the current [L'ECAILLER OYSTER BAR] preparing oysters into various exquisite dishes, backed by his various experiences as a chef.

長尾 聖Takashi Nagao

Hakata Udon Sakaba Wappachi

博多うどん酒場 和八 わっぱち

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Udon (noodles) / Curry Udon (noodles)

出光 良二Ryoji Idemitsu

He works hard everyday to be a chef who can make people smile

He was born in 1982 in Fukuoka Prefecture. He liked communicating with people since he was a student, and decided to enter the restaurant field. While seeing many people's smile, he started wanting to offer savory dishes that will make people smile, and decided to be a professional chef. He is currently actively working at [Hakata Udon Sakaba Wappachi]. People's smile made him want to become a chef. Now he makes efforts everyday to be a chef who can make people smile.

出光 良二Ryoji Idemitsu

Unagi Toku

うなぎ 徳

  • Hakata Station, Fukuoka
  • Japanese,Japanese / Unagi (eel) / Local Japanese Cuisine

伊窪 純一郎Junichiro Ikubo

A chef entered the cooking field by the influence of his father and is acrively working with his sparkling sense as a rookie. 

He was born in 1992 in Kagoshima prefecture. He was attracted to cooking by the influence of his father who was sincerely working at a Japanese restaurant in a hotel. After graduating from high school, he learned the fundamentals of cooking working at an old-established restaurant serving Japanese and unagi (eel) cuisine in Nagoya. Based on such experience, he entered Toku Co., Ltd., where he currently cooks traditional eel cuisine with a sincere attitude, making full use of his innovative sense as a young chef who was born in the Heisei period.

伊窪 純一郎Junichiro Ikubo

Umaya JR Hakata City Branch

うまやJR博多シティ店

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

?田 真太Shinta Takata

The Chef's Recommendations

He entered the restaurant field with no knowledge, but it has become his true vocation without knowing.

He was born in 1975 in Nagasaki prefecture. After working at [Teraoka] which is an old-established traditional Japanese restaurant, and [Choei Sushi] in Hakata, he became the master chef at [Umaya JR HAKATA CITY branch] in 2011. When he graduated from school, he did not know what he wanted to do and entered the restaurant field through the introduction of his acquaintance. He improved his original good cooking sense in the fields of Japanese cuisine and sushi and has actively worked for many years. Now he enjoy his life as a chef and this restaurant job along with his interest for enjoying sake. 

?田 真太Shinta Takata

Din Tai Fung

鼎泰豊(ディンタイフォン)

  • Hakata Station, Fukuoka
  • Dim Sum,Chinese / Gyoza (dumplings) / Yum Cha/Dim Sum / Taiwanese

羽田野 正法Masanori Hatano

The dim sum chef brings life into each xiaolongbao (Eastern Chinese steamed bun).

He was born in 1984 in Fukuoka prefecture. In his school days, he worked part time at a restaurant and found that it was fun to impress people with food. After entering the cooking field, he has been working at [Din Tai Fung] since 2011. He mastered xiaolongbao (Eastern Chinese steamed bun) through his training at the main branch in Taiwan, then has actively worked as the master chef since 2016. He respects each of the procedures to make xiaolongbao, such as size, shape, and thin dough, to bring them life. 

羽田野 正法Masanori Hatano

Bar Espanol LA BODEGA

バル エスパニョール ラ・ボデガ

  • Hakata Station, Fukuoka
  • Spanish/Mediterranean,Global/International / General / Spanish / Mediterranean

外山 海人Kaito Toyama

The chef who learned recipes from various countries shows his skillful techniques, while bringing out the original taste of each ingredient. 

He was born in 1978 in Nara prefecture. After graduating from a culinary school, he actively worked at an Italian restaurant in his hometown, and helped the chef working there to be able to go independent and open a new restaurant. He also helped a Sri Lankan restaurant, as its owner interacted with the owner of his restaurant, and experienced working as the manager of a cafe. When he entered the current company, he learned various kinds of cuisines from all over the world, and know-hows from various genres. Currently, he offers dishes created with recipes from the coastal area of Spain, while bringing out the original savory taste of high-quality fresh seafood, mainly from Hakata.

外山 海人Kaito Toyama

SZECHWAN RESTAURANT

四川飯店

  • Hakata Station, Fukuoka
  • Szechuan,Chinese / General / Chahan (fried rice) / Szechuan

菅 浩憲Hironori Kan

The Chef's Recommendations

He hands down the traditional taste to the next generation.

He was born in 1962 in Ehime prefecture. After graduating from a culinary school, he entered [SZECHWAN RESTAURANT] in 1981. He started working at the Hiroshima branch, then accumulated training in other branches as well. In 1993, he became the master chef at the Kokura branch when it opened. He was also involved in opening the Matsuyama, Takamatsu, and also with the current Hakata branch in 2011.

菅 浩憲Hironori Kan

Japanese Restaurant Ryo

Japanese Restaurant りょう

  • Miyazaki City, Miyazaki
  • Creative,Sosaku (creative) / General / Japanese Sosaku (creative cuisine) / Local Japanese Cuisine

吉岡 良祐Ryosuke Yoshioka

The Chef's Recommendations

He wrote that his dream was [to be a chef] in a graduation essay.

He was born in 1979 in Miyazaki prefecture. He liked cooking since he was small, and he wrote that his dream was [to be a chef] in a graduation essay. He was showing his aptitude as a chef by going to a cooking school and cooking for his family, etc. He started training at the age of 15, then actively worked at various restaurants including [Nadaman] in Osaka and [Phoenix Resort]. In April 2014, he opened [Japanese Restaurant Ryo] where guests can casually enjoy Japanese cuisine.

吉岡 良祐Ryosuke Yoshioka

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