Fukuoka Chef search result : Page 5

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

Cotton Fields COTTON　FIELDS Nakasu, Fukuoka Beer Gardens/Halls,Taverns / Imported Beer / Beer / General

諸岡　昭二MOROKA SHOJI

Our chef's former occupation as an automotive engineer allowed him to transition brilliantly into a culinary architect who lets nothing go to waste.

He had originally worked as an engineer for the automobile industry, but after the Oil Crisis he switched careers to become a chef - a longtime passion. He ran his own food cart while attending culinary school, serving dark beer, which was quite rare at the time. He opened this establishment, "COTTON FIELDS", in 1980. He takes special care in selecting ingredients, and his motto is not to let a single part go to waste, with a special talent for bringing out the unique flavor of each component. He's most famous for his excellent spare ribs, garnished with a secret sauce he invented back in his food cart days.

諸岡　昭二MOROKA SHOJI

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

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

Kishikawa きし川 Kokura, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

村上翔太MURAKAMISHOTA

It's been my dream to be a chef ever since I was little.

Born in Kanagawa Prefecture in 1986. I've loved cooking ever since I was little and have always had the dream of becoming a chef. Be it a la carte dishes or main dishes, I spare no effort in making each and every dish.

村上翔太MURAKAMISHOTA

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

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

Seafood Restaurant Zauo Main Store 活魚茶屋ざうお本店 Nishi-ku, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)

井上　修次INOUE SHUJI

Experienced delectable Japanese cuisine during his culinary training and decided to devote himself entirely to Japanese cuisine

He was born in Fukuoka Prefecture in 1979. After graduating from high school, he started working part-time at a restaurant. Subsequently, he honed his craft for 5 years at a Japanese restaurant before working at Seafood Restaurant Zauo Main Store. Meticulously preparing fresh dishes, he puts his heart and soul into ensuring that these dishes will evoke feelings from his customers.

井上　修次INOUE SHUJI

Minamifukuoka Zasshomachi Ryuichi 南福岡ざっしょ町　竜一 Takeshita/Minami-Fukuoka, Fukuoka Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

龍　浩一RYU KOICHI

In the restaurant business for nearly 30 years. Now a chef who captivates many

When he was a student, Koichi Ryu began working in a restaurant without much serious thought. But he was so taken by the head chef there that he started on the culinary path at the age of 18. At one point, he almost threw in the towel but there was no way he could completely give up on the culinary world. It's been thirty years now since he first chose this career. After working at Hakata Saryo, Fugu Taisho, Moyai (small restaurant), and various other restaurants, Mr. Ryu is now the owner of Ryuichi in Zashonokuma.

龍　浩一RYU KOICHI

Hakata Taki Gyoza Ikeda Shoten 博多　炊き餃子　池田商店 Hirao/Kiyokawa, Fukuoka Gyoza (dumplings),Chinese / Shochu / Gyoza (dumplings) / General

冨永　信一TOMINAGA SHINICHI

By making sure ingredients change every day, there is always an eye on consistent quality.

Born in 1973, and a native of Fukuoka Prefecture, he had always loved food, but was working at a company unrelated to the culinary world. From there, he decided to change occupations and pursue the path of becoming a chef. Every day he constantly watches changes in conditions and the quality of ingredients to insure a consistent high level of quality, which means he is always studying the textures and flavors of the food he has perfected.

冨永　信一TOMINAGA SHINICHI

Motsunabe Mizutaki Yonbankan もつ鍋・水炊き四番館 Tenjin, Fukuoka Motsu Nabe (offal hotpot),Japanese / Motsu Nabe (offal hot pot) / Mizutaki (chicken hot pot) / Yakiniku (grilled meat)

梅野　富宮子UMENO FUMIKO

A childhood spent watching the backs of mum and dad that naturally lead to following this path.

Having helped out at her family home and restaurant since childhood, the world of food was always close to her. She was taught the joy of participating in a meal by her parents, and it was natural that she should set out to be a chef. At present, as the proprietress-to-be, she helps with the flavors and service of the Motsunabe Mizudaki Yombankan, and with a warm smile and attentiveness, she makes food to delight the taste buds and hearts of the people who visit each day.

梅野　富宮子UMENO FUMIKO

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