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81 - 100 of 111 chefs

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

YAKINIKU CHAMPION JR HAKATA CITY STORE

焼肉チャンピオン JR博多シティ店

  • Hakata Station, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Japanese Beef Steak / Yakiniku (grilled meat)

山口 祐樹Yuki Yamaguchi

He believes that guests can appreciate and enjoy more by the more profound understanding of the meat.

He was born in 1976 in Fukuoka prefecture. After graduating from a vocational school, he started his career as a chef at a traditional Japanese restaurant in Kyoto city. After returning to Fukuoka, he actively worked as a chef at a Japanese restaurant, then entered [YAKINIKU CHAMPION JR HAKATA CITY STORE], where he currently works as a chef. Since the restaurant offers various rare cuts, he makes efforts to give the guests detailed explanations of each cut and how to enjoy its savory taste, so that the guests can acquire a more profound knowledge of meat and enjoy their meal even more.

山口 祐樹Yuki Yamaguchi

Teppanyaki Nakano

鉄板焼なか乃

  • Nishinakasu/Haruyoshi, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Wine / Sake

戸次 禎範Yoshinori Bekki

The Chef's Recommendations

Taking advantage of his experience with Western cuisine, he pays close attention to food arrangement and color

After graduating from college, he began working at a hotel. After that, he acquired experience working in a teppanyaki (griddle-cooked food) restaurant before becoming the head-chef of “Teppanyaki Nakano” in July of 2012.

戸次 禎範Yoshinori Bekki

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

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

Kushitei JR HAKATA CITY branch

串亭 JR 博多シティ店

  • 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

Teppanyaki Ten Hakata branch

鉄板焼 天 博多店

  • Hakata Station, Fukuoka
  • Teppanyaki,Yakiniku/Steak / General / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling)

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

Campbell Early

キャンベル・アーリー

  • Hakata Station, Fukuoka
  • Cafe,Cafe/Sweets / Parfait / Fruit / Fresh Juice

末永 元気Genki Suenaga

He became a patissier by the influence of his mother who often made pastries for him.

He was born in 1990 in Miyazaki prefecture. His mother often made pastries for him when he was a child, and that made him interested in making pastries from a very young age. He started making pastries himself, then decided to enter the cooking field in the future. He learned about food in high school, and about making pastries almost on his own. After graduating from high school, he entered a cake shop to learn how to make cakes on a broad scale. After working as a patissier at a cafe & restaurant, he became a patissier at [Campbell Early]. 

末永 元気Genki Suenaga

Kani Kaga Ryori Kadofuku

カニ・加賀料理 かど福

  • Kumamoto, Kumamoto
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Crab

豊田 一徳Kazunori Toyoda

Introducing tasty ingredients to as many people as possible. 

He was born in 1957 in Ishikawa prefecture. He was originally working actively as a fisherman. He entered the field of Japanese cuisine to introduce tasty local ingredients from Kaga to as many people as possible, and to serve his dishes directly to them. After 4 year of training at [Sasabune], a renowned restaurant that has already closed down, he started working at [Kani Kaga Ryori Kadofuku].

豊田 一徳Kazunori Toyoda

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 / Hamburger 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

Ariran Beppu

亜李蘭 別府店

  • Beppu, Oita
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)

港 船太郎MINATO SENTARO

Raised in the world of cuisine with his father and grandfather before the cutting board

Raised from birth in an environment with chefs nearby, he had vague images of being a chef in the future for as long he can remember, but it was being invited to his grandfather's Japanese restaurant that started him on the road. Afterwards, he accumulated experience in Japan and thus came to where he is now.

港 船太郎MINATO SENTARO

Kagaya Hakata branch JR HAKATA CITY KOOTEN 9F

加賀屋 博多店 JR博多シティくうてん9F

  • Hakata Station, Fukuoka
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine

平川 泰司Taiji Hirakawa

He transmits Japanese traditional food cultures through his cuisine, to please many people.

He is from Osaka prefecture. Entered the field of Japanese cuisine to acquire a trade in a new world. In this strict field, he sometimes felt like quitting. However, the more he knew about cooking, the more he wanted to acquire knowledge. He has been attracted by the deepness of the cooking world. Currently, he is devoting himself to spreading Japanese traditional food cultures to many people through cuisine, wishing to offer Japanese cuisine that can be enjoyed by everyone.

平川 泰司Taiji Hirakawa

Chiso Yamatoya

馳走やまとや

  • Hakata Station, Fukuoka
  • Creative,Sosaku (creative) / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)

島子 裕朗SHIMAGO HIROAKI

Enjoyed meeting and connecting with customers since working parttime

Born in Fukuoka in 1981. When he was still a student working in a Japanese restaurant, entertaining and chatting merrily with drinking customers, he starting to think about about making it into his future. While working at various Japanese teppanyaki (grill) restaurants and izakaya (Japanese-style pubs), he came to work at Chiso Yamatoya as a chef four years ago. Currently he works as both a chef and manager.

島子 裕朗SHIMAGO HIROAKI

Teruzushi

照寿司

  • Kitakyushu City, Fukuoka
  • Sushi,Japanese / Sushi

渡邉 貴義Takayoshi Watanabe

He has transformed an ordinary old sushi shop in the town into a high-end one, popular among overseas guests.

He was born in 1977 in Fukuoka prefecture. He wanted to be a French chef when he was very young but entered the field of Japanese cuisine after graduating from a university. After three years of training, he joined [Teruzushi] run by his father to work as a sales staff, then became a chef of which they were shorthanded. In 2013, he became the third generation of [Teruzushi] and started its innovation. He upgraded the seafood quality and raised the prices. The restaurant became in a slump at first, but he did not change his beliefs and kept using the highest-grade ingredients, which has transformed this ordinary town sushi shop with more than 50 years of history, into a famous sushi restaurant even among guests from overseas.

渡邉 貴義Takayoshi Watanabe

VIN

VIN

  • Akasaka, Fukuoka
  • General,Western / French / Italian / Wine

伴 隼人BAN HAYATO

The Chef's Recommendations

I want to be able to provide highquality food at reasonable prices.

Born in 1982 in Fukuoka. The part time job he had as a student was in a restaurant and from there he grew to love cooking. He trained for many years at the renowned French restaurants Restaurant Hiramatsu and La Rochelle Fukuoka. In 2012, he opened VIN. Using the skills he cultivated at famous restaurants, he is able to offer authentic dishes at reasonable prices.

伴 隼人BAN HAYATO

Sumiyaki Ishokutei Nagomiya

炭焼居食亭 和や

  • Kokura, Fukuoka
  • Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / General / Nabe (hot pot)

橋本 淳HASHIMOTO JUN

Sumiyaki resulting from the long pursuit of the most delicious cooking method.

Born March 23, 1972, in Fukuoka. Throughout ten years, the owner accumulated his experience from many izakayas. After researching ways to create delicious food, the owner came up with sumiyaki that preserves the original taste of the ingredients. With the realization of his dreams, he is now opening Sumiyaki Ishokutei Nagomiya

橋本 淳HASHIMOTO JUN

steak lounge Ren

steak lounge 煉

  • Imaizumi, Fukuoka
  • Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)

権藤 武志GONDO TAKESHI

The Chef's Recommendations

I want to convey fun of cooking to the customer I make the most of such desire to my cooking

He was born in Fukuoka Prefecture in 1977. He has been interested in eating since he was a child. He naturally wanted to cook a delicious food. After graduating from a vocational school for becoming a licensed cook, he trained at hotels and Italian restaurants and then join this restaurant. His dishes are popular as he draws on his own experience and sense to create them. He use selected ingredients every day and keeps responding to the needs of customers

権藤 武志GONDO TAKESHI

Hakata Chuka Soba Marugen

博多中華そば まるげん

  • Hirao/Kiyokawa, Fukuoka
  • Ramen,Ramen (noodles) / Gyoza (dumplings) / Tantanmen (tantan ramen) / Tsukemen (noodles served separately from dip soup)

鈴木 克学SUZUKI YOSHITAKA

Aiming for a new, loved flavor in his native Hakata

He's loved eating since the beginning, and, a few years into being a cook after collecting experience in western and Italian restaurants, he had a fateful meeting with a certain bowl of ramen. From there, his course was decided. Returning to his native Hakata, he succeeded in developing through repeated trial and error a hitherto-untasted brand new flavor. Since then, he's earned the affection of many customers, and not just locals at that.

鈴木 克学SUZUKI YOSHITAKA

Tora-san

寅寅寅

  • Hirao/Kiyokawa, Fukuoka
  • Izakaya (Japanese tavern),Taverns / General / Chicken / Tebasaki (chicken wings)

藤井 剛FUJII TSUYOSHI

The Chef's Recommendations

The cook who refined his cooking skills through endless curiosity for cooking

Born on June 5th, 1969, in Fukuoka prefecture, the chef had been a businessman at a restaurant equipment company. During this career, he slowly developed an interest for cooking. After experiencing Yakitori (skewered chicken) bars and French restaurants, he decided to work at an Izakaya (Japanese pub), Yanagi machi Ikkodo. After experiencing the depth of seafood cuisine, he refined his skills for 8 years. Later, in order to refine his connoisseurship, he worked for 2 years at Itoyoshi. In 2013, he opened up his own restaurant Torasan. The place is known for its numerous regular customers who come for the chef's delicate dishes.

藤井 剛FUJII TSUYOSHI

Yakiniku no Ryuen

焼肉の龍園

  • Kokura, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

岩井田 隼也IWAIDA TOSHIYA

A chef with a passion for serving delicious meat

Born in Kagoshima prefecture on July 19, 1982, this chef has a passion for serving the ultimate delicious meat prepared seared, rare, or roasted on one side. He spends his days at Yakiniku no Ryuen honing his cooking skills.

岩井田 隼也IWAIDA TOSHIYA

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