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21 - 40 of 115 chefs

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

Hakata Motsunabe Yamanaka Hakata Branch

博多もつ鍋 やま中 博多店

  • Hakata Station, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Sake

冨永 隆二Ryuji Tominaga

Mr. Tominaga conveys the ideas and techniques he has cultivated to his successors and maintains high-quality flavor at this long-standing restaurant.

Mr. Tominaga was born in 1969 in Saga and came to Fukuoka for his higher education. Although he had never eaten Motsunabe (offal hotpot) before then, he was captivated by the outfits at Hakata Motsunabe Yamanaka and joined as a part-time hall staff. After that, he started his career as a chef while working other jobs. At the time, motsunabe was not very well known, but he worked hard to convey how delicious it was. He focused on honing his skills and was also involved in restaurant launches. As restaurant administrator and manager, he supervises all branches. 

冨永 隆二Ryuji Tominaga

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 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

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

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

GRAND HOURS TENJIN

GRAND HOURS 天神

  • Watanabe Dori, Fukuoka
  • French,Italian/French / French / Wine / Cocktail

上村 秀孝Hidetaka Uemura

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

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

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

Firenze Kita-Kyushu

フィレンツェ北九州

  • Yahatahigashi-ku, Fukuoka
  • Italian,Italian/French / General / Italian / Mediterranean

高木 真義Masayoshi Takaki

Destined for Western cuisine since birth, this chef spares no time or effort in his approach

Born in Fukuoka Prefecture in 1982, Chef Takaki grew up in a family that managed a Western food restaurant where he watched both his parents cook since childhood. He learned by imitation, and naturally his opportunities to help out in the kitchen increased as he grew up. Training at the Western restaurant, he built up his fundamentals as a chef, improving his skills along the way. He now cooks at Italian restaurant Firenze Kita-Kyushu, putting his whole heart into every dish, operating on the ideal of sparing no effort to make food that has soul.

高木 真義Masayoshi Takaki

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

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

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

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

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

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

Fukusensou

福泉操

  • Yanagawa/Omuta/Chikugo, Fukuoka
  • Unagi (eel),Japanese / Sashimi (raw fish)/Seafood / Unagi (eel) / Local Japanese Cuisine

谷口 優作Yuusaku Taniguchi

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

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

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 

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

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