Kyushu Chef search result : Page 7

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