Fukuoka Chef search result : Page 2

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

Jidoriya Amon 地鶏屋　亜門 Nakasu, Fukuoka Izakaya (Japanese tavern),Taverns / General / Chicken / Nabe (hot pot)

岡田　良太Ryota Okada

Aiming to ensure that guests enjoy not only the food but also the time until it is served.

Mr. Ryota Okada was born in 1987 in Kyoto. He has worked as a chef at various restaurants in Fukuoka Prefecture. His specialty is cuisine such as yakitori and robatayaki, which entertain diners not only with the food itself but also with how the dishes are prepared and served. Now, he is working as a chef at Jidoriya Amon. With various chicken-themed menus and personal space, he focuses on creating a comfortable restaurant where guests can enjoy themselves even while waiting for their food, together with excellent customer service. The restaurant meets a wide range of needs in the Nakasu area.

岡田　良太Ryota Okada

Motsunabe Nagamasa Hakata Main Branch もつ鍋ながまさ　博多本店 Hakata Station, Fukuoka Motsu Nabe (offal hotpot),Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)

上野　智司Satoshi Ueno

Mr. Ueno's warm personality and wealth of experience help create a great restaurant atmosphere.

He was born in 1979 in Fukuoka. Through cooking and serving his family since childhood, he learned the joy of making people happy. He entered Fukuoka Culinary Academy to become a chef. After graduation, he entered the world of French cuisine, where he acquired refined techniques and a sense of taste. After gaining further experience at an Izakaya (Japanese-style pub), he joined his current company. Having gained experience at affiliated restaurants, he now serves at the Motsunabe Nagamasa Hakata Main Branch.

上野　智司Satoshi Ueno

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

Hakata Mizutaki Chidori 博多水炊き　ちどり Hakozaki, Fukuoka Mizutaki (chicken hot pot),Japanese / Mizutaki (chicken hot pot) / Kaiseki (traditional multi-course meal) / Sake

藤井　勇輝Yuuki Fujii

Mr. Fujii learned the depth of hospitality and the excellence of food and beverage from practical experience.

He was born in 1996 in Fukuoka. He experienced cooking and service in a ramen restaurant and learned how wonderful the food and beverage industry is through his practical work. This experience has taught him that his passion in his daily work leads to the joy and satisfaction of customers and to more encounters with customers and that there is depth to the relationship between customers and staff. After a brief stint in another industry, he couldn't forget his passion for food and returned to the culinary world. Currently, he serves as the manager of Hakata Mizutaki Chidori.

藤井　勇輝Yuuki Fujii

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

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 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

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

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

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

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

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

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

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

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

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

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

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

Shabu Kamekichi しゃぶ亀吉 Yakuin, Fukuoka Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Sashimi (raw fish)/Seafood / Nabe (hot pot)

Restaurant ranking

Browsing history

Kai Sya

After studying meat for a year at a butcher store, Mr. Ito opened a restaurant specializing in beef.

Jidoriya Amon

Aiming to ensure that guests enjoy not only the food but also the time until it is served.

Motsunabe Nagamasa Hakata Main Branch

Mr. Ueno's warm personality and wealth of experience help create a great restaurant atmosphere.

Shousui

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

Hakata Mizutaki Chidori

Mr. Fujii learned the depth of hospitality and the excellence of food and beverage from practical experience.

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).

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 Motsunabe KASHO

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

Kaisendokoro Sushi KAITO Mojiko Main Branch

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

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.

TEPPANYAKI 10 FUKUOKA

Mr. Kikuchi is a teppanyaki master who puts excitement and passion on a plate and brings a smile to people's faces.

JA Kagoshimaken Keizairen chokueiten Karen-Hakata branch

Creating a fine dish to go along with the special time of the guests. He welcomes his guests by cooking dishes with his heart

Raisin d'Or

Experience at restaurants with stars led him to the exquisite flavor.

Yakiniku Kakura Gion Branch

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

Mizutaki Ryotei Hakata Hanamidori Tenjin Branch

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

Hakata Ajidokoro Iroha

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

Hakata Motsunabe Yamanaka Ohashi Main Branch

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

Sankiro Saryo KAITO

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

Ristorante Fontana

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

Shabu Kamekichi