Fukuoka Chef search result : Page 2

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

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

Zenseki Koshitsu Izakaya Kyushu Washoku HASSHU Nakasu Branch 全席個室居酒屋　九州和食　八州　中洲店 Nakasu, Fukuoka Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Basashi (horse meat sashimi) / Motsu Nabe (offal hot pot)

塩田　頼己Rai Shiota

Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.

He was born in 2000 in Fukuoka. After starting as a part-time worker, he joined the company as a full-time employee because he enjoyed serving customers. After two years of training at a long-established yakitori restaurant in Itoshima City, he gained further experience at a sister restaurant, Hasshu Hakata Station Chikushiguchi Branch. Afterward, he was appointed the newly opened Hasshu Nakasu Branch manager. Despite his relatively short career, he has already proven to have a high potential, earning recognition for significantly increasing sales and receiving company awards. He is considered a rising star in the company.

塩田　頼己Rai Shiota

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

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 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

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

Hakata Motsunabe KASHO 博多もつ鍋嘉祥 Hakata Station, Fukuoka Motsu Nabe (offal hotpot),Japanese / Motsu Nabe (offal hot pot) / Local Japanese Cuisine / Horumon (offal meat)

生田　雄一郎Yuichiro Ikuta

Offering "truly delicious" horumon and motsu by utilizing years of experience.

Mr. Ikuta was born in 1975 in Fukuoka. He has been involved in the sale of hormones and motsu for 30 years. As the culmination of his career, he opened Hakata Motsunabe KASHO. With years of experience in judging horumon and motsu, he provides excellent selections that he confidently recommends as "truly delicious."

生田　雄一郎Yuichiro Ikuta

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

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

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

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 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

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

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

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

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

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

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

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

Restaurant ranking

Browsing history

Kinsaiya Hakata Eki Chikagai Branch

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

Sushi Dokoro Mitsumoto

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

Zenseki Koshitsu Izakaya Kyushu Washoku HASSHU Nakasu Branch

Mr. Shiota is a young, talented manager who brings a fresh breeze to Nakasu's nightlife.

Hakata Unagiya Fujiuna

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

Unagi no Naruse Fukuoka Fukutsu Branch

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

Hakata Uokura

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

SHISHA LOUNGE MARRAKECH

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

Hakata Motsunabe KASHO

Offering "truly delicious" horumon and motsu by utilizing years of experience.

Au Bord d'Eau Fukuoka

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

Yakiniku Kakura Gion Branch

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

Cafe Marugo

From a part time job to the coffee business.

Hakata Motsunabe Yamanaka Ohashi Main Branch

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

Hakata Motsunabe Yamanaka Hakata Branch

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

Ristorante Fontana

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

Mizutaki Ryotei Hakata Hanamidori Tenjin Branch

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

Kaisendokoro Sushi KAITO Mojiko Main Branch

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.

Ryuen Nishinakasu Branch

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

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.

Sankiro Saryo KAITO

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