Kyushu Chef search result : Page 4

Hakata Motsunabe Yamanaka Akasaka Branch 博多もつ鍋　やま中　赤坂店 Akasaka, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake

内間　洋喜Hiroki Uchima

Mr. Uchima jumped back into the world of cooking after other experiences and now works hard to make delicious Motsu Nabe (offal hotpot).

Mr. Uchima was born in 1986 in Fukuoka. After graduating from culinary school, he started working at a hotel, beginning his career in the Western food department. He then resigned from that hotel and built up his experience at a restaurant and izakaya (Japanese pub). His next step after that was to try out the life of a salesman. Still, his attraction to dining was reignited, and he challenged himself to enter that world again. He joined the Hakata Motsunabe Yamanaka Akasaka Branch in 2018 and now shows off his skills as both the restaurant's assistant manager and chef.

内間　洋喜Hiroki Uchima

Hakata Motsunabe Yamanaka Ohashi Main Branch 博多もつ鍋　やま中　大橋本店 Minami-ku, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine

山中　幸一Koichi Yamanaka

An advisor who has maintained a particular taste since the days just after the founding of the company.

Mr. Yamanaka was born in 1952 in Kanagawa Prefecture. He began his career by working at a dining establishment in Okayama. At around the same time, his older brother, who was staying and working in Fukuoka, influenced by a friend native to that area, established the restaurant Hakata Motsunabe Yamanaka in 1984. The restaurant quickly became very popular, and his brother asked Mr. Yamanaka to help, leading to his joining the company in 1987. He then continued to show off his skills as a chef in the restaurant. Currently, he is working as an advisor for HHakata Motsunabe Yamanaka Ohashi Main Branch, taking an active role in the workplace.

山中　幸一Koichi Yamanaka

Kaisendokoro Sushi KAITO Mojiko Main Branch 海鮮処・寿司　海人　門司港本店 Moji, Fukuoka Sushi,Japanese / General / Fugu (blowfish) / Sushi

田中　俊彦Toshihiko Tanaka

Inheriting his father's passion, Mr. Tanaka has continued to hone his skills as the same chef.

He was born in 1975 in Fukuoka. He entered the culinary world at a restaurant where his father, who was a chef, took him. Starting his training at the age of 15, he devoted himself to the study of Japanese cuisine. After honing his skills at various famous restaurants, mainly in Fukuoka, he joinedKaisendokoro Sushi KAITO Mojiko Main Branch. He continues to create beautiful and delicious dishes, making full use of the skills he has cultivated and his keen eye for discerning ingredients.

田中　俊彦Toshihiko Tanaka

Sankiro Saryo KAITO 三宜楼茶寮KAITO Moji, Fukuoka Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Fugu (blowfish)

田中　俊彦Toshihiko Tanaka

Inheriting his father's passion, Mr. Tanaka has continued to hone his skills as the same chef.

He was born in 1975 in Fukuoka. He entered the culinary world at a restaurant where his father, who was a chef, took him. Starting his training at the age of 15, he devoted himself to the study of Japanese cuisine. After honing his skills at various famous restaurants, mainly in Fukuoka, he joined his current company. He continues to create beautiful and delicious dishes at restaurants such as Kaisendokoro Sushi KAITO Mojiko Main Branch and Sankiro Saryo KAITO, making full use of the skills he has cultivated and his keen eye for discerning ingredients.

田中　俊彦Toshihiko Tanaka

Sushi Yoshitatsu すし吉辰 Yakuin, Fukuoka Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

古川　純弥Junya Furukawa

A dedicated sushi chef's passion produces the taste of his sushi. Mr. Furukawa's sushi aesthetics are born from the guest's point of view.

He was born in 1979 in Fukuoka. Since he started working in the restaurant business, he has always valued customer service, which puts the guests' feelings first. He chose to become a Sushi chef and studied culinary arts because he believed that a deep understanding of cuisine was necessary to understand the hearts and minds of his guests. After training at a Japanese restaurant and a Sushi restaurant, he opened his own restaurant, Azito, at the age of 25. After that, he took advantage of his experience working exclusively with sushi to establish a new restaurant, Sushi Yoshitatsu, which specializes in authentic sushi.

古川　純弥Junya Furukawa

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)

原田　隆史Takashi Harada

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

Jukusei-zushi Koshiro 熟成鮨光史郎 Hirao/Kiyokawa, Fukuoka Sushi,Japanese / General / Sushi / Sake

菅　浩一郎Koichiro Suga

A chef who started a Sushi chef career after experiencing traditional Japanese cuisine.

Mr. Koichiro Suga was born in 1972 in Fukuoka Prefecture. He jumped into the food and beverage industry as he was interested in cooking. He started his career at a Japanese restaurant. After that, he improved his skills at ryokans (Japanese-style hotels), hotels, and traditional Japanese cuisine restaurants. Although he has been focusing on Japanese dishes, he also has been studying sushi. At 37, he started working at Tshubakitei in Hotel De Shiki in Kurume City. He then became a manager. After working for about 8 years, he left the company. In December 2017, he opened his own restaurant, Jukusei-zushi Koshiro, as the head chef.

菅　浩一郎Koichiro Suga

SHISHA LOUNGE MARRAKECH シーシャラウンジマラケシュ Tenjin, Fukuoka Dining Bar,Dining bar

佐藤あゆみAyumi Sato

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

Yakiniku Kakura Nagasaki Douza Branch 焼肉かくら長崎銅座店 Nagasaki City, Nagasaki Yakiniku (Japanese BBQ),Yakiniku/Steak

岩山洋明Hiroaki Iwayama

Making the restaurant a place where visitors want to come back again.

The cheerful and energetic staff members are waiting for you with smiles!

岩山洋明Hiroaki Iwayama

Hakata Hatanaka 博多　畑中 Hakata Station, Fukuoka Kaiseki (course menu),Japanese / Sashimi (raw fish)/Seafood / Fugu (blowfish) / General

畑中　裕次Yuji Hatanaka

The Chef's Recommendations

Growing up watching his chef father, Mr. Hatanaka opened a Japanese Kaiseki restaurant.

He was born in 1978 in Fukuoka. His grandfather owned a fish store, and his father was a chef, so it was natural for him to become a chef. His first job was at a Japanese restaurant in the "Yamanoue Hotel." After 3 years of training, he gained experience mainly in Japanese restaurants in hotels, including "Senbazuru," a Japanese kaiseki restaurant at "Hotel New Otani." After that, he decided to open his restaurant, Hakata Hatanaka, in 1996, aiming to create a restaurant serving delicious Japanese cuisine. Using carefully selected seasonal ingredients, he has continued to work earnestly on his cuisine.

畑中　裕次Yuji Hatanaka

Yufuin Sansyorou ゆふいん山椒郎 Yufuin(Yufu), Oita Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine

山田　竜也Tatsuya Yamada

To be a chef who always connects with his customers

Born in 1988 in Fukuoka, Tatsuya started his culinary career after graduating high school at 18. He had the opportunity to apprentice to Kenichi Shine, who was the head chef at the ryokan (traditional Japanese inn) "Soan Kosumosu." While studying under Kenichi, he learned everything about working in a kitchen from scratch, including skills and mindset. In 2013, Kenichi opened "Sansyouryou," and a year later, Tatsuya transferred there to work with him. By 2018, Tatsuya had become the head chef and manager. With an unwavering interest in food, he continues to surprise and entertain his guests with his cooking every single day.

山田　竜也Tatsuya Yamada

Ryuen Nishinakasu Branch 龍園　西中洲店 Nishinakasu/Haruyoshi, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean

上田　孝司Koji Ueda

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

Teppanyaki Asagi 鉄板焼浅黄 Tenjin, Fukuoka Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Yakiniku (grilled meat)

野村　淳Jun Nomura

Mr. Nomura is a passionate chef who continues to explore so that his guests can say "delicious."

He was born in 1970 in Fukuoka. In high school, a part-time job at a coffee shop sparked his interest in the culinary world, and he entered a culinary school. Later, he entered the current hotel. He has continued honing his Western cuisine skills in restaurants and the wedding hall. While gaining extensive experience, he encountered teppanyaki and was delighted to be able to directly feel the reactions of customers right in front of his eyes. Now, he is pursuing a new style of teppanyaki to take it to the next level. The chef's insatiable challenge will continue in the future.

野村　淳Jun Nomura

Washoku Takagi Washokuたか木 Miyazaki City, Miyazaki Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Japanese Sosaku (creative cuisine)

高木　悠平Yuhei Takagi

Mr. Takagi is dedicated to spreading the charm of Miyazaki through cuisine using Miyazaki's ingredients.

He was born in 1984 in Kyoto. Later, he grew up in Miyazaki, which is rich in nature. Since childhood, foodstuffs from the sea and the mountains have been familiar to him. Attracted by a job where he could sublimate the deliciousness of ingredients, he entered the culinary world at the age of 21. After 17 years of training at resort hotels, kaiseki restaurants, and popular Japanese restaurants in Miyazaki, he opened his own restaurant, Washoku Takagi, in March 2022. He always wishes that people would learn about the wonderful ingredients Miyazaki has to offer through its cuisine.

高木　悠平Yuhei Takagi

Restaurant Pavé レストラン　パヴェ Nagasaki City, Nagasaki French,Italian/French / General / French / European

大曲　哲也Tetsuya Omagari

Based on French skills, Mr. Omagari shows off the deliciousness of Western and local food in Nagasaki.

He was born in 1978 in Nagasaki. A chef at Restaurant Pavé. In high school, he knew the fun and joy of cooking and aspired to be a professional. After graduating from cooking school, he started his career at Nagasaki Tokyu Hotel, the predecessor of ANA Crowne Plaza Hotel Nagasaki Glover Hill. Focusing on French, he learned a wide range of skills in Western cuisine. In 2012, after renewing the current hotel and restaurant, he continued to study further and became his current position. He delivers a variety of Western food that everyone can enjoy, with sincere work.

大曲　哲也Tetsuya Omagari

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

木下　智揮Tomoki Kinoshita

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

Motsukou もつ幸 Kawabata/Gion, Fukuoka Motsu Nabe (offal hotpot),Japanese / Nabe (hot pot) / Motsu Nabe (offal hot pot)

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

Tanka Main Branch たんか　本店 Hirao/Kiyokawa, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Gyutan (beef tongue) / Yakiniku (grilled meat)

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

Matsukaze 日本料理　松風 Tenjin, Fukuoka Kaiseki (course menu),Japanese / Kaiseki (traditional multi-course meal) / Sashimi (raw fish)/Seafood / General

土井利文Toshifumi Doi

Beyond the Counter. Artisan techniques connect ingredients and smiles.

Mr. Doi was influenced as a child by his mother, who was very good at cooking and aspired to become a chef. His desire remained unchanged as he grew up, and he studied at a culinary school in the Kansai region, followed by seven years of training at a Michelin-starred Japanese restaurant in Kyoto. With this experience, he returned to Kyushu and joined the Japanese restaurant Matsukaze. He currently supports the restaurant as head chef. What he cherishes are the encounters with the ingredients and the smiles of his guests. He expresses the joy of being exposed to seasonal ingredients on his plate and delivers excitement over the counter through his cuisine daily.

土井利文Toshifumi Doi

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

田山　欣彦Yoshihiko Tayama

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

Restaurant ranking

Browsing history

Hakata Motsunabe Yamanaka Akasaka Branch

Mr. Uchima jumped back into the world of cooking after other experiences and now works hard to make delicious Motsu Nabe (offal hotpot).

Hakata Motsunabe Yamanaka Ohashi Main Branch

An advisor who has maintained a particular taste since the days just after the founding of the company.

Kaisendokoro Sushi KAITO Mojiko Main Branch

Inheriting his father's passion, Mr. Tanaka has continued to hone his skills as the same chef.

Sankiro Saryo KAITO

Inheriting his father's passion, Mr. Tanaka has continued to hone his skills as the same chef.

Sushi Yoshitatsu

A dedicated sushi chef's passion produces the taste of his sushi. Mr. Furukawa's sushi aesthetics are born from the guest's point of view.

Hakata Ajidokoro Iroha

Inheriting a tradition at a young age, he keeps the passion of this institution burning bright.

Jukusei-zushi Koshiro

A chef who started a Sushi chef career after experiencing traditional Japanese cuisine.

SHISHA LOUNGE MARRAKECH

This restaurant provides enjoyable meals with excellent customer service, from Western to Middle Eastern cuisine.

Yakiniku Kakura Nagasaki Douza Branch

Making the restaurant a place where visitors want to come back again.

Hakata Hatanaka

Growing up watching his chef father, Mr. Hatanaka opened a Japanese Kaiseki restaurant.

Yufuin Sansyorou

To be a chef who always connects with his customers

Ryuen Nishinakasu Branch

After training at a Japanese restaurant, Mr. Ueda became a yakiniku chef.

Teppanyaki Asagi

Mr. Nomura is a passionate chef who continues to explore so that his guests can say "delicious."

Washoku Takagi

Mr. Takagi is dedicated to spreading the charm of Miyazaki through cuisine using Miyazaki's ingredients.

Restaurant Pavé

Based on French skills, Mr. Omagari shows off the deliciousness of Western and local food in Nagasaki.

Taishabu to Nihonshu Satsuki

Mr. Kinoshita serves the finest sea bream shabu-shabu available as a specialty restaurant.

Motsukou

Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.

Tanka Main Branch

Following in his parents' footsteps, he always creates cuisine that brings a smile to his customers' faces

Matsukaze

Beyond the Counter. Artisan techniques connect ingredients and smiles.

Wolfgang's Steakhouse Fukuoka

Mr. Tayama takes great care in the quality, aging, and grilling of his food and gives guests moments of supreme bliss.