21 - 40 of 96 chefs
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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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Hakata Ajidokoro Iroha
博多味処いろは
- Kawabata/Gion, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Chicken / Nabe (hot pot) / Mizutaki (chicken hot pot)
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原田 隆史Takashi Harada
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Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.
Born in Fukuoka in 1986. He was born as 4th generation of [Iroha], a restaurant renowned for its mizutaki (chicken hotpot). He has kept his palate pure, and he has only known the taste of his own family's mizutaki. After graduating from high school, he learned his knife skills at a fishmonger, later joining the company as an apprentice. He took over as head chef at his family business at a young age due to his father taking ill. Through trials and tribulations, he has maintained the flavors that brought popularity to his family.
原田 隆史Takashi Harada
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Fukusensou
福泉操
- Yanagawa/Omuta/Chikugo, Fukuoka
- Unagi (eel),Japanese / Sashimi (raw fish)/Seafood / Unagi (eel) / Local Japanese Cuisine
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谷口 優作Yuusaku Taniguchi
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Mr. Taniguchi is a chef who delights many people in Yanagawa, a famous eel place.
He is a chef at Fukusensou. A part-time job at a Chinese restaurant in high school inspired him to enter the restaurant industry. After working as a chef at a Japanese restaurant in a hotel, he joined Fukusensou. Since joining the company, he experienced from sauce making to quality control of eels. Currently, in charge of overall management, he is entertaining many people in Yanagawa, well known for its eel.
谷口 優作Yuusaku Taniguchi
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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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Yakiniku Kakura Gion Branch
焼肉かくら 祇園店
- Kawabata/Gion, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Wine
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永原 圭修Keisuke Nagahara
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A promising young chef who learned the basics at culinary school and is now studying hard for yakiniku.
Mr. Nagahara was born in 2000 in Saga. After graduating from high school, he studied knowledge and skills at culinary school and obtained a cooking license. He then worked in kitchen operations at various establishments, including izakaya (Japanese pub). Then, he joined 55 Company based in Saga and operates several restaurants, serving Saga beef and other high-quality yakiniku at reasonable prices in the Kyushu area. Since the spring of 2023, he has worked in the kitchen and as a waiter at the Yakiniku Kakura Gion Branch in Hakata-, Fukuoka City. Currently, he is studying yakiniku very hard.
永原 圭修Keisuke Nagahara
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Mizutaki Ryotei Hakata Hanamidori Hakata-eki Chikushi-guchi Branch
水たき料亭 博多華味鳥 博多駅筑紫口店
- Hakata Station, 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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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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SHISHA LOUNGE MARRAKECH
シーシャラウンジマラケシュ
- Tenjin, Fukuoka
- Dining Bar,Dining bar
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佐藤あゆみAyumi Sato
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This restaurant provides enjoyable meals with excellent customer service, from Western to Middle Eastern cuisine.
Ms. Sato was born in Fukuoka. Her motto is "Providing every dish with careful preparation by hand." That drives her to work on everything from snacks that go well with alcoholic beverages to solidly made food and dessert. Her restaurant serves an unending variety of cuisine with a Western base, including Middle Eastern cuisine. The food itself creates the atmosphere of the restaurant. To provide delicious and highly satisfying food to customers, she uses her skills every day to charm guests with carefully made food.
佐藤あゆみAyumi Sato
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Raisin d'Or
レザン・ドール
- Nishinakasu/Haruyoshi, Fukuoka
- French,Italian/French / French / Wine
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手塚 卓良Takayoshi Tezuka
The Chef's Recommendations -
Experience at restaurants with stars led him to the exquisite flavor.
He was born in Tochigi in 1975. Graduating from a culinary school in Tokyo, he learned the basic knowledge at [Le Poireau] in Omotesando, and learned from Chef Kikuchi at [Le Bourguignon] in Nishi Azabu. His passion for the authentic cuisine moved him to France to deepen his experience. After 4 years at a 3-star restaurant [Jardin des Sens] and 2-star [Alexandre], he became Chef at [Raisin d'Or] in 2011.
手塚 卓良Takayoshi Tezuka
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Kairi
櫂里
- Nakasu, Fukuoka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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河野 純Jun Kawano
The Chef's Recommendations -
Growing up close to the world of cooking led to the decision to become a chef at age 15.
Mr. Kawano was born in 1983 in Fukuoka Prefecture. His parents worked in the food industry, so he grew up close to the world of cooking. He started on the path of becoming a chef after graduating from junior high school, when he began working at several kappo (casual course-style Japanese cuisine) restaurants to brush up on his skills, including the long-established Japanese restaurant Nadaman. At its opening in 2020, he became the head chef of Kairi. He has created an exquisite menu for the restaurant, with dishes such as their signature sushi and teppanyaki (iron griddle grilling) made with premium ingredients. It has garnered attention from many people thanks to the ingredient selection and gorgeous presentation, laid out in a manner that can only be seen in Japanese cooking.
河野 純Jun Kawano
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GRAND HOURS TENJIN
GRAND HOURS 天神
- Watanabe Dori, Fukuoka
- French,Italian/French / French / Wine / Cocktail
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上村 秀孝Hidetaka Uemura
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Bringing out the best of the ingredients, Mr. Uemura charms the guests with a special moment.
He was born in 1981 in Fukuoka. In the more than 20 years of cooking since becoming a chef, he has met many ingredients and their producers and learned about the passion of the producers for their ingredients. They are constantly striving, through trial and error, to sublimate these ingredients into better dishes using their own skills and knowledge. As a chef, he stands as a bridge between customers, ingredients, and producers.
上村 秀孝Hidetaka Uemura
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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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Kai Sya
膾炙
- Hirao/Kiyokawa, Fukuoka
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine
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伊藤 保将Yasumasa Ito
The Chef's Recommendations -
After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.
He was born in 1979 in Fukuoka. He loves to make people happy and was influenced by his mother, an excellent cook, to become a chef. After graduating from Nakamura Culinary School, he worked at a Chinese restaurant in Kagawa Prefecture for 3 years and at a Chinese restaurant in Fukuoka Prefecture for 2 years, where he also served as the restaurant manager. After that, he spent 1-year studying meat at a butcher store while preparing to start his own business. In 2009, he opened Kai Sya and became the owner and proprietor.
伊藤 保将Yasumasa Ito
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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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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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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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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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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)
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井上 喜仁Yoshihito Inoue
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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
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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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