Kyushu Chef search result : Page 3

Raisin d'Or レザン・ドール Nishinakasu/Haruyoshi, Fukuoka French,Italian/French / French / Wine

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

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)

河津　善陽Yoshiharu Kawatsu

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

Shabu Kamekichi しゃぶ亀吉 Yakuin, Fukuoka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

TEPPANYAKI 10 FUKUOKA TEPPANYAKI 10 FUKUOKA Daimyo, Fukuoka Teppanyaki,Yakiniku/Steak / Western Teppanyaki (iron griddle grilling) / Cake / Wine

菊地　大二郎Daijiro Kikuchi

Mr. Kikuchi is a teppanyaki master who puts excitement and passion on a plate and brings a smile to people's faces.

He was born in 1991 in Saitama. Since childhood, he has admired chefs who have appeared in the media and cultivated a passion for food. He was particularly captivated by Teppanyaki's unique presentation, which led him to pursue a career in the cooking industry. In 2023, he was appointed the company's general chef for the Kyushu area and the chef at TEPPANYAKI 10 FUKUOKA. He has also appeared in various media to convey the charm of Teppanyaki. With the motto of "smile for thriving business," he brings joy and surprise to many people.

菊地　大二郎Daijiro Kikuchi

Hokkoriya ほっこり家 Yakuin, Fukuoka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Japanese Beef Steak / Wine

梅野Umeno

Switching from Japanese cuisine to Teppanyaki, Mr. Umeno has a delicate technique that brings out the charm of the ingredients in a simple way.

He was born in 1981 in Fukuoka. At first, he started his career as a Japanese chef. After 8 years of experience as a chef at a Japanese restaurant in Tokyo, he changed to Teppanyaki. Following studying in Fukuoka, he opened Hokkoriya.

梅野Umeno

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

永原　圭修Keisuke Nagahara

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

Osakaya Hamaguchi Main Branch 大阪屋　浜口本店 Nagasaki City, Nagasaki Yakiniku (Japanese BBQ),Yakiniku/Steak

小松　貴之Takayuki Komatsu

An expert connoisseur of meat and responsible for menu development for the Osakaya Group.

Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.

小松　貴之Takayuki Komatsu

Cafe Marugo cafe　MARUGO（カフェ・マルゴ） Yakuin, Fukuoka Cafe,Cafe/Sweets / Cake / Ice Cream / Coffee

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

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)

河津　善陽Yoshiharu Kawatsu

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

Au Bord d'Eau Fukuoka オ・ボルドー・フクオカ Nishinakasu/Haruyoshi, Fukuoka French,Italian/French / General / French / Pasta

川野　誠児Seiji Kawano

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

Shinmura Chikusan Miyakonojo 新村畜産　都城店 Miyakonojo/Kobayashi, Miyazaki Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer

江田　竜二Ryuji Eta

It is only because he has a firm foundation that he has thrived as a chef

Born in Kagoshima Prefecture in 1987, Mr. Eta enjoyed cooking from a young age. For this reason, he naturally went on to enroll at a high school where he could get a chef's license. After graduation, he continued studying in order to get a nutritionist's license. Having learned the fundamentals well, he has found it very useful for his work as a chef.

江田　竜二Ryuji Eta

FUJIWARA STEAK HOUSE FUJIWARA STEAK HOUSE Kumamoto, Kumamoto Steak,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Steak

山口　豊Yutaka Yamaguchi

Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.

He was born in 1970 in Kumamoto. After graduating from high school, he began working as a hotelier. He worked as a bartender and a waiter in a restaurant. He became interested in cooking and started training as a chef. He worked in various restaurants, such as Japanese, Italian, and Japanese-style pubs. In 2023, he was involved in the opening of the current FUJIWARA STEAK HOUSE and was appointed as head chef.

山口　豊Yutaka Yamaguchi

Oniku Shoan Harubina 御肉匠庵　春日那 Oita, Oita Yakiniku (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat) / Korean

桐村　将司Masashi Kirimura

A chef who welcomes diners with heartfelt service and carefully prepared food.

Mr. Kirimura was born in December of 1980 and grew up in Oita Prefecture. His family ran a yakiniku (grilled meat) restaurant during his childhood, which offered him a chance to learn about butchering and meat preparation. He took his first genuine steps to becoming a chef as a way to carry on the characteristic flavors of authentic Korean dishes like kimchi and namul. After spending close to six years working at various restaurants throughout Fukuoka, he came back to his parents' yakiniku restaurant to handle the kitchen and hospitality, as well some management duties. Presently at Oniku Shoan Harubina, he offers guests profoundly flavorful dishes with expertly prepared meat.

桐村　将司Masashi Kirimura

Unagi No Tokunaga Hokubu うなぎの徳永北部 Kumamoto, Kumamoto Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

牛嶋　拓也Takuya Ushijima

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

Ristorante Fontana リストランテ　フォンタナ Watanabe Dori, Fukuoka Italian,Italian/French / General / Italian / Western Sosaku (creative cuisine)

小川　祐樹Yuuki Ogawa

Mr. Ogawa constantly strives to achieve the best cooking by engaging in a dialogue with the ingredients and the customers.

He was born in 1984 in Fukuoka. After graduating from Nakamura Culinary School, he worked at the Hotel New Otani Hakata for four years. He then moved to Tokyo and trained at Reims Yanagidate and other restaurants. Returning to Fukuoka, he worked at Bistro En Cocotte and Ristorante Canoviano Fukuoka before joining Ristorante Fontana. He continues to pursue the best cooking every day, not only to make the most of the day's ingredients but also to "adjust to the customer's tastes," his priority.

小川　祐樹Yuuki Ogawa

A5 Wagyu Ten Sukiyaki, Shabu-shabu A5和牛天すき焼き、しゃぶしゃぶ Kumamoto, Kumamoto Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Local Japanese Cuisine

古賀　欣士郎Kinshiro Koga

The depths of dining learned on site. Mr. Koga offers various ways to enjoy food.

He was born in 1994 in Kumamoto. His involvement with dining started with his part-time job experience as a high-school student. At that restaurant, he learned the depths of dining through customer service. After that, he joined a creative Japanese restaurant in Kumamoto City. He then struck out on his own after learning Washoku cuisine. After opening an iron-griddled restaurant and izakaya pub that offered new sensations in all-you-can-drink, he opened Ten, a restaurant specializing in A5 Wagyu sukiyaki and shabu-shabu.

古賀　欣士郎Kinshiro Koga

JA Kagoshimaken Keizairen chokueiten Karen-Hakata branch JA鹿児島県経済連直営店　華蓮博多店 Nishinakasu/Haruyoshi, Fukuoka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices)

竹内　亘Wataru Takeuchi

Creating a fine dish to go along with the special time of the guests. He welcomes his guests by cooking dishes with his heart

Mr. Takeuchi was born in 1973 in Kagoshima. In his elementary school graduation essay, he wrote that he dreamed of becoming a chef. He studied cooking at the culinary department of Kagoshima Josei High School. After graduating, he began working in Osaka and returned to Kagoshima after several years. At Kagoshima, he trained at two hotels and became the head chef for Western food at the second hotel. At the age of 39, he started working at Kagoshima Karen. Now he is in his 3rd year as head chef at the Karen Hakata Branch. He prepares each dish with all his heart to please his customers.

竹内　亘Wataru Takeuchi

Kochu no Tenchi 壺中の天地 Oita, Oita Creative,Sosaku (creative) / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

甲斐Kai

Using the high expectations and hopes of those around him as a source of motivation, he forges his own path

He was born in Oita Prefecture in 1970. His parents ran a “fugu (blowfish) restaurant and Japanese restaurant” and he grew up in a family of dyed-in-the-wool chefs. As he was raised in constant contact with the culinary world and delicious food from early on, he was naturally aware of the fact that he too would become a chef. After graduating from university, he studied mainly fugu and Japanese dishes, then, in his 30s, sought to make a further leap in his development and gave Western cuisine a try. His insatiably curious mind, which did not stop at Japanese cuisine, continues to create new and spirited dishes.

甲斐Kai

Kushiyaki no Tatsumi 串焼きのたつみ Oita, Oita Izakaya (Japanese tavern),Taverns / General / Kushiyaki (grilled skewers)

高山　健一Kenichi Takayama

Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki

He was born in Fukuoka Prefecture. Aspiring to become a chef because he had always loved eating, he started by training at several restaurants in Fukuoka Prefecture. Thinking that he wanted to use the techniques he learned for Japanese cuisine to arrange kushiyaki in a Japanese-style and create new types of kushiyaki, he joined Kushiyaki no Tatsumi. He now demonstrates his skills and technique on a daily basis at the newly-opened restaurant.

高山　健一Kenichi Takayama

Nihonryori Tomita 日本料理とみた Kumamoto, Kumamoto Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

冨田　浩Hiroshi Tomita

Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.

He was born in 1969 in Kumamoto. The owner of Nihonryori Tomita. While working part-time at a Japanese restaurant, he was praised for the delicious rice balls he made, which awakened his enjoyment of working in the food industry. He trained at a Japanese restaurant in Tokyo for five years, aspiring to become a professional. After returning to Kumamoto and working for many years as a sous chef at a traditional Japanese restaurant and a chef at a Japanese restaurant, he founded his current restaurant in 2008. The restaurant was moved to its current location in 2020. He attracts guests from Japan and abroad with seasonal delicacies and cordial hospitality in an elegant Japanese space.

冨田　浩Hiroshi Tomita

Restaurant ranking

Browsing history

Raisin d'Or

Experience at restaurants with stars led him to the exquisite flavor.

Mizutaki Ryotei Hakata Hanamidori Hakata-eki Chikushi-guchi Branch

Hanamidori Chicken, developed with the utmost care and attention to detail.

Shabu Kamekichi

TEPPANYAKI 10 FUKUOKA

Mr. Kikuchi is a teppanyaki master who puts excitement and passion on a plate and brings a smile to people's faces.

Hokkoriya

Switching from Japanese cuisine to Teppanyaki, Mr. Umeno has a delicate technique that brings out the charm of the ingredients in a simple way.

Yakiniku Kakura Gion Branch

A promising young chef who learned the basics at culinary school and is now studying hard for yakiniku.

Osakaya Hamaguchi Main Branch

An expert connoisseur of meat and responsible for menu development for the Osakaya Group.

Cafe Marugo

From a part time job to the coffee business.

Mizutaki Ryotei Hakata Hanamidori Tenjin Branch

Hanamidori Chicken, developed with the utmost care and attention to detail.

Au Bord d'Eau Fukuoka

A skilled chef with a passion for learning who constantly challenges himself.

Shinmura Chikusan Miyakonojo

It is only because he has a firm foundation that he has thrived as a chef

FUJIWARA STEAK HOUSE

Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.

Oniku Shoan Harubina

A chef who welcomes diners with heartfelt service and carefully prepared food.

Unagi No Tokunaga Hokubu

With the entire staff working together, Mr. Ushijima preserves the traditional eel.

Ristorante Fontana

Mr. Ogawa constantly strives to achieve the best cooking by engaging in a dialogue with the ingredients and the customers.

A5 Wagyu Ten Sukiyaki, Shabu-shabu

The depths of dining learned on site. Mr. Koga offers various ways to enjoy food.

JA Kagoshimaken Keizairen chokueiten Karen-Hakata branch

Creating a fine dish to go along with the special time of the guests. He welcomes his guests by cooking dishes with his heart

Kochu no Tenchi

Using the high expectations and hopes of those around him as a source of motivation, he forges his own path

Kushiyaki no Tatsumi

Making use of kushiyaki (grilled skewers) techniques from Japanese cuisine, he aims for a new kushiyaki

Nihonryori Tomita

Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.