Kyushu Chef search result : Page 8

Buveur Orge Buveur　Orge　［ビュベール　オルジュ］ Yahatanishi-ku, Fukuoka French,Italian/French / French / Italian / European

吉川　雅樹YOSHIKAWAMASAKI

The Chef's Recommendations

In contrast with his beloved father, a sushi chef, he's challenging himself in the world of French cuisine!

Born in 1971 to a sushi chef father. After honing his skills at famous hotel restaurants in Fukuoka and Kobe, he set off for France. After learning about authentic French cuisine, he came back to Japan and set up his own restaurant. His restaurant, which used to be solely a French restaurant, has now expanded its offerings, developing into a "Western food and wine restaurant."

吉川　雅樹YOSHIKAWAMASAKI

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

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

Le Coeur et Kokoro Le　Coeur　et　心 Kokura, Fukuoka General,Western / General / French / European

山下　誠市YAMASHITA SEIICHI

The Chef's Recommendations

I dove into the world of food because I wanted to make people happy through my food.

I was born in Kitakyushu City on March 10th, 1978. When I was in elementary school, I helped my parents cook, and their happiness was what made me enter the world of food. I decided to become a chef because I wanted more people to eat food that I prepared. I worked at and honing my skills in a hotel for 7 years, and I also worked at a wedding parlor in Fukuoka City for 9 years as assistant chef. Afterwards, I became independent, opening "Le Coeur et Kokoro." I have an establsihed reputation for preparing authentic French cuisine, using my many years of experience.

山下　誠市YAMASHITA SEIICHI

Genkiya No.2 げんき家　2号店 Hakata Station, Fukuoka Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Shochu

内山　博之UCHIYAMA HIROYUKI

Unforgettable enjoyment, a journey to the world of cuisine...

Born in Fukuoka, he began his working life in the restaurant industry, but left to try his hand in another field. After ascending through the ranks for four years working in IT, he realized he couldn't forget his time in the food service world and decided once more to return to the culinary path. For two years he trained at Hakata's renowned Nobunaga, and since then his talent has been on display at Genkiya.

内山　博之UCHIYAMA HIROYUKI

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

Yumehana Genkido 夢花　げんき堂 Hakata Station, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)

奥　英祐OKU EISUKE

Following in his father's footsteps.

Eisuke was born in 1963 in Fukuoka Prefecture. As a child he watched his father work in the restaurant business. After graduating high school, he learned the trade as he worked 12 years at restaurants specializing in sushi and traditional Japanese cuisine. At age 30, Eisuke got into the izakaya business. He opened Yumehana Hakata in 1996, becoming head chef. He specializes in traditional Japanese cuisine.

奥　英祐OKU EISUKE

Hakata Miyachiku 博多みやちく Nakasu, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

川上　大輔KAWAKAMI DAISUKE

My mother was my mentor in cooking. Food was always a part of my life.

When he was in university, he started working at a sushi restaurant, which lasted three years. Subsequently, he worked at a restaurant specializing in charcoal grilling. After eleven years of acquiring the necessary skills and expertise, he became the manager. About four years ago, I started breaking new ground with Hakata Miyachiku and am still doing so today.

川上　大輔KAWAKAMI DAISUKE