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1 - 20 of 116 chefs

Kawabata Shisshi

川端 志史

  • Kawabata/Gion, Fukuoka
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Yakiniku (grilled meat) / Wine

森永 書史Fuhito Morinaga

Mr. Morinaga attracts guests with new-style yakiniku courses that skillfully draw out the charm of Kyushu's wagyu beef.

He was born in 1981 in Fukuoka. The owner of Kawabata Shisshi. He started his career in the restaurant industry at the Fukuoka branch of the long-established ryotei restaurant Nadaman, where he learned restaurant management, including customer service and food handling. Then, he got a chance to work with the famous restaurant Yuki in Nishi-Nakasu and obtained a sommelier certificate while improving his cooking skills and exploring the pairing of food and wine. He worked as a manager at the restaurant and continued his studies. In December 2023, he founded his current restaurant and became independent. Presenting courses that evolved the delicious taste and world view of yakiniku, he is bringing a new style to Fukuoka's food scene.

森永 書史Fuhito Morinaga

Sakanaya Soma Yanagawa Branch

さかな家そう馬 柳川店

  • Yanagawa/Omuta/Chikugo, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Wine

Ristorante Tsurunosou

リストランテ 鶴ノ荘

  • Nishinakasu/Haruyoshi, Fukuoka
  • Italian,Italian/French / Italian / Wine / Sake

田原 聖凡Kiyochika Tahara

The Chef's Recommendations

Mr. Tahara creates innovative dishes that shine with his individuality while applying French and Japanese techniques.

He was born in 1968 in Fukuoka. After graduating from Tsuji Culinary Institute, he started his career at a French restaurant in a hotel. Then, he honed his Italian and French skills by working in Tokyo, Osaka, Kobe, and Fukuoka. In his early 30s, he became independent and worked as an owner-chef for over 20 years at IL PAPPATORE in Hirao and  GRAZIA in Nishi-Nakasu. In 2018, he became the chef of Ristorante Tsurunosou. His creative Italian cuisine mixed with Japanese elements has been highly evaluated.

田原 聖凡Kiyochika Tahara

Sumiyaki Jidori SANZO

炭焼地鶏 山蔵(SANZO)

  • Dazaifu/Chikushino, Fukuoka
  • Yakitori/Kushiyaki (grilled skewers),Japanese / General / Kushiyaki (grilled skewers) / Chicken

熊本 義宗Yoshimune Kumamoto

Mr. Kumamoto impresses guests with his cuisine, which is deeply rooted in the essence of Japanese cuisine.

He was born in Fukuoka. He has experience in cooking in 10 countries around the world. After returning to Japan, he further studied as a chef at luxury hotels such as the Hyatt Regency Fukuoka. While incorporating new ideas gained from diverse perspectives, he also has an excellent ability to present Japanese cuisine.

熊本 義宗Yoshimune Kumamoto

Sakanaya Soma Nishimachi Branch

さかな家そう馬 西町店

  • Kurume, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake

Tempura nasubi

天ぷらnasubi

  • Nishinakasu/Haruyoshi, Fukuoka
  • Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Tendon/Tenjyu (tempura bowl)

柿本 博史Hiroshi Kakimoto

Fascinated by artisan skills, Mr. Kakimoto started a career in the food industry and opened a casual tempura restaurant.

He was born in Fukuoka. Having been deeply impressed by the skilled tempura chefs featured in the media, He decided to pursue a career as a tempura chef. After 10 years of experience at tempura specialty restaurants in the Fukuoka area, he opened Tempura Nasubi, with the concept of "to casually enjoy sake and tempura". He is currently working as both the owner and chef.

柿本 博史Hiroshi Kakimoto

Innovative Japanese food Lufu

日本料理 るふ

  • Hirao/Kiyokawa, Fukuoka
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Sake

長谷川 竜也Tatsuya Hasegawa

Offering global dishes that transcend the boundaries of Japanese cuisine, welcoming guests from around the world.

Mr. Hasegawa pursued his culinary career while experiencing diverse international cultures and further enhanced his skills and knowledge by visiting Michelin's three-star restaurants in Japan. After moving to Kagoshima to the potential of local cuisine, he became independent in 2023. Currently, he handles everything from sourcing ingredients and preparation to cooking and serving customers. He visits producers across Japan to deepen his understanding of local flavors and ingredients, breathing new life into his dishes. He values his relationship with the community and passionately seeks to refine his culinary skills daily.

長谷川 竜也Tatsuya Hasegawa

Sakanaya Soma Kurume Branch

さかな家そう馬 久留米店

  • Kurume, Fukuoka
  • Kaiseki (course menu),Japanese / General / Sashimi (raw fish)/Seafood / Whisky

Motsunabe Nagamasa Chikushiguchi Branch

もつ鍋ながまさ 筑紫口店

  • Hakata Station, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Kansai-style Udon (noodles) / Motsu Nabe (offal hot pot)

梅根 充輝Mitsuski Umene

Mr. Umene hopes to impress many people with his cuisine, which is a combination of his experience and passion.

He was born in 1994 in Oita. He started working part-time at a motsunabe restaurant in high school and moved to Hakata upon graduation. After working as an assistant manager, he became the manager at 20. Experienced in various restaurants, he joined Motsunabe Nagamasa Main Branch at 23. Following three years of work, he had the opportunity to train at the Japanese restaurant "Chikushino" at the ANA Crowne Plaza Hotel Fukuoka. In 2023, at the opening of the Motsunabe Nagamasa Chikushiguchi Branch, he sympathized with the passion. He devoted himself to launching the new branch and was appointed Executive Chef.

梅根 充輝Mitsuski Umene

Bungo Beef Steak Restaurant Somuri Nakasu Branch

豊後牛ステーキの店 そむり 中洲店

  • Nakasu, Fukuoka
  • Steak,Yakiniku/Steak / General / Hamburger Steak / Steak

川浪 陸Riku Kawanami

From anniversaries to everyday occasions, creating a restaurant that is loved by customers.

Mr. Kawanami was born in 1995 in Oita. He has been working as a chef since he was 18 years old. After graduating high school, he was in charge of French cuisine at a restaurant inside a hotel. He then gained experience as a pastry chef, after which he encountered Somuri around 2017. Now he works as the restaurant head at Bungo Beef Steak Restaurant Somuri Nakasu Branch. He values creating a restaurant that provides a warm experience for his guests, a place that is beloved not just for anniversaries but also for everyday use. 

川浪 陸Riku Kawanami

Akaushi Dining yoka-yoka KITTE Hakata Branch

あか牛Dining yoka-yoka KITTE博多店

  • Hakata Station, Fukuoka
  • Steak,Yakiniku/Steak / Gyudon (beef bowl) / Hamburger Steak / Steak

八坂 良Ryo Yasaka

Mr. Yasaka's life as a chef started from an experience at a wedding hall.

He was born in 1971 in Saga. During the summer vacation of high school students, he worked part-time in the kitchen at a local wedding hall. At that time, he knew the fun of cooking and chose a chef as his future dream. After graduation, he entered the world of cooking and started training. He spent 15 years at a Chinese restaurant and a total of 15 years at a Korean restaurant, a Yakiniku (Japanese BBQ) restaurant, a Japanese restaurant, and so on. Currently, he works as a chef at Akaushi Dining yoka-yoka KITTE Hakata branch.

八坂 良Ryo Yasaka

Sushi Dokoro Mitsumoto

寿し処光本

  • Moji, Fukuoka
  • Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi

光本 健二Kenji Mitsumoto

With skill and passion inherited from his parents, Mr. Mitsumoto shows artisan techniques born of tradition and experience.

He was born in 1975 in Fukuoka and was raised in an environment surrounded by sushi since he was young. Inspired by the sushi restaurant run by his parents, he naturally resolved to walk the path of cuisine. First, he trained for 10 years in the family business. Then, to further improve his technique, he also gained experience at two different restaurants, one year at each. He opened his own restaurant, Sushi Dokoro Mitsumoto, 19 years ago. With his refined technique and careful judgment, he continues to provide amazing sushi to his guests.

光本 健二Kenji Mitsumoto

Unagi no Naruse Fukuoka Fukutsu Branch

鰻の成瀬 福岡福津店

  • Munakata, Fukuoka
  • Unagi (eel),Japanese / General / Unagi (eel) / Donburi (rice bowl)

野田 健留Takeru Noda

Mr. Noda wants to create a restaurant that is friendly to everyone regardless of age or gender.

He was born in 1980 in Fukuoka. After graduating from university, he worked as an elementary and junior high school teacher for 20 years. He found time to spend interacting with children to be the most rewarding thing in his life, but one day, he realized there were not enough places for older people to stay. While thinking about creating a place where they can relax, he came to know "Unagi no Naruse." He fell in love with the delicious eel and the restaurant's atmosphere and thought of running the restaurant himself. He retired from his job as a teacher and started "Unagi no Naruse Fukuoka Fukutsu Branch."

野田 健留Takeru Noda

Hakata Unagiya Fujiuna

博多うなぎ屋 藤う那

  • Hakata Station, Fukuoka
  • Unagi (eel),Japanese / Unagi (eel) / Donburi (rice bowl) / Local Japanese Cuisine

金崎 虎之介Toranosuke Kanesaki

In order to deliver delicious eel, Mr. Kanesaki preserves and upholds his skills and knowledge.

He was born in 2001 in Fukuoka. After graduating from a culinary and confectionery school, he joined his current company. He worked at Hakata Uokura and Hakata Izakaya Dogenkai before moving to Hakata Unagiya Fujiuna. There, he learned the skills and knowledge developed by the previous owner at a renowned eel restaurant in Shinshu. He is now thriving as the second-generation owner.

金崎 虎之介Toranosuke Kanesaki

Hakata Unagiya Fujiuna Tenjin Main Branch

博多うなぎ屋 藤う那 天神本店

  • Daimyo, Fukuoka
  • Unagi (eel),Japanese / Unagi (eel) / Kaiseki (traditional multi-course meal) / Sake

竹井 宏Hiroshi Takei

Mr. Takei is a chef who honed his skills in Fukuoka, offering meticulously prepared eel dishes in Tenjin.

He was born in 1984 in Oita. His career has been developed at restaurants in the Fukuoka area, where many popular restaurants are located. He has honed his skills as a chef, mainly in Japanese cuisines, such as kappo and yakitori restaurants. Currently, he works as a chef at Hakata Unagiya Fujiuna Tenjin Main Branch. With a commitment to bringing smiles to more people through food, he offers meticulously prepared eel dishes in Tenjin, a bustling district representing Kyushu's vibrant dining scene.

竹井 宏Hiroshi Takei

Kinsaiya Hakata Eki Chikagai Branch

きんさい屋博多駅地下街店

  • Hakata Station, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Hiroshima-style Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Donburi (rice bowl)

金作 善治Yoshiharu Kanesaku

Experience from a former sumo wrestler gives the cuisine a unique touch.

Mr. Kanesaku was born in 1972 in Aichi. He was a former sekitori (sumo wrestler) who belonged to the Kitanoumi stable for 15 years and was the heaviest Japanese sumo wrestler at the time. After retiring from the sumo world, he moved to Fukuoka. With his culinary skills, he turned to the restaurant industry and joined the current company in 2003. Since then, he has honed his culinary skills at Kinsaiya Tenjin Building Branch and other affiliated restaurants. He is now the chef and manager of Kinsaiya Hakata Eki Chikagai Branch.

金作 善治Yoshiharu Kanesaku

Hakata Mata

博多 又

  • Hakata Station, Fukuoka
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake

松永 啓介Keisuke Matsunaga

Providing dishes that are carefully prepared with ingredients and presentation to offer more impressions than expected.

Mr. Matsunaga was born in Kumamoto in 2000. Working as a chef since his teenage to gain lots of experience. He has been focusing on Japanese cuisine, mainly seafood, and brushing up his skills as a chef in various restaurants in the Hakata area. Currently working as a head chef in Hakata Mata. He dedicates himself to delivering a dining experience that exceeds the expectations of the customers, paying special attention to the presentation as well as the ingredients for the dishes.

松永 啓介Keisuke Matsunaga

Hakata Uokura

博多魚蔵 

  • Hakata Station, Fukuoka
  • Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

林 剛寛Takehiro Hayashi

Mr. Hayashi strives to meet the needs of his guests and aims to create a more satisfying experience for them.

He was born in 1999 in Fukuoka. After graduating from professional training college, he joined his current company and has been with Hakata Uokura ever since. He has delighted many guests with exceptional Japanese dishes, including fresh seafood. Now, as the head chef, Mr. Hayashi continues to uphold the flavors of Hakata Uokura. He is committed to meeting the diverse needs of his guests, such as halal options, aiming to create a more satisfying experience for all customers.

林 剛寛Takehiro Hayashi

Kai Sya

膾炙

  • Hirao/Kiyokawa, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine

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

Shousui

小粋

  • Akasaka, Fukuoka
  • Japanese Sosaku (creative),Japanese / General / Japanese Sosaku (creative cuisine)

園田 博文Hirofumi Sonoda

Proudly serving seasonal ingredients prepared with techniques cultivated over many years of experience.

Mr. Sonoda was born in 1979 in Oita. His love of cooking led him to experience many hotels and inns in addition to part-time work in the food and beverage industry, building up a career as a chef. In 2014, he became independent and opened Shousui.

園田 博文Hirofumi Sonoda

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