21 - 40 of 150 chefs
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Akaushi Dining yoka-yoka Teppan & Grill
あか牛Dining yoka-yoka 鉄板&グリル
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Hamburger Steak / Steak / Western Teppanyaki (iron griddle grilling)
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牛嶋 隆志Takashi Ushijima
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Experienced the gourmet boom as a student, Mr. Ushijima fascinated by Western food and aimed to be a chef.
He was born in 1969 in Kumamoto. When he was a student, a gourmet boom came mainly through television. He became interested in the fascination of cooking, especially Western cuisine, and yearned to become a chef. Upon graduation, he started training as a chef. After studying French cuisine in Osaka for five years, he returned to his hometown in Kumamoto. He worked in a Western restaurant for 14 years and then a steak restaurant for 10 years. Currently, he works at Akaushi Dining yoka-yoka Teppan & Grill.
牛嶋 隆志Takashi Ushijima
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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)
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生田 雄一郎Yuichiro Ikuta
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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
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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
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金崎 虎之介Toranosuke Kanesaki
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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
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Akaushi Dining yoka-yoka Sakuramachi Branch
あか牛Dining yoka-yoka桜町店
- Kumamoto, Kumamoto
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Hamburger Steak / Steak / Yakiniku (grilled meat)
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村口 僚太Ryota Muraguchi
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Mr. Muraguchi is a chef who always with a smile, saying, "I want to bring smiles to the faces of all the guests who visit."
He was born in 1990 in Kumamoto. When he first encountered "cooking," he felt joy. He also found pleasure in having people eat it and making them smile, recognizing that it was a profession that suited him well and moving on to the culinary world. He honed his culinary skills by training for two years at a university hospital cafeteria, one year at a sushi restaurant, and four years at a Japanese-style bar. Currently, he works as a chef at Akaushi Dining yoka-yoka Sakuramachi Branch. He says that he wants to bring smiles to the faces of all the guests who visit.
村口 僚太Ryota Muraguchi
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Yoryutei
楊柳亭
- Saga, Saga
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Shojin Ryori (Buddhist cuisine)
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菱岡 範之Noriyuki Hishioka
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Mr. Hishioka offers visitors sincere pleasure with his traditional Japanese cuisine.
He was born in 1963 in Saga. At 18, he entered the world of Japanese cuisine and continued to train. Having honed his skills for a long time at Saga's long-established ryotei restaurant, Yoryutei, established in 1882, he took charge of its kitchen at 40. Under the concept of " respectfully producing the life milestones of the customers," he always earnestly approaches his cuisine with a feeling of gratitude. He continues to attract many people with his taste and heartfelt hospitality by selecting the best seasonal ingredients available in each season: spring, summer, fall, and winter.
菱岡 範之Noriyuki Hishioka
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Sushi Dokoro Mitsumoto
寿し処光本
- Moji, Fukuoka
- Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Sushi
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光本 健二Kenji Mitsumoto
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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
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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
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藤井 勇輝Yuuki Fujii
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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
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Osakaya Hamanomachi Branch
大阪屋 浜町店
- Nagasaki City, Nagasaki
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat) / Japanese Beef Steak
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小松 貴之Takayuki Komatsu
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An expert connoisseur who is behind the sourcing of ingredients for Osakaya.
Mr. Komatsu was born in 1974 in Nagasaki-shi, Nagasaki. Joined Osakaya Hamanomachi Branch at its opening. He is a skilled connoisseur who has been taking responsibility for the Osakaya Group's purchasing. Without compromising on purchasing, he has developed dishes that will please customers with his steady attitude as a chef.
小松 貴之Takayuki Komatsu
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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
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竹井 宏Hiroshi Takei
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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
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Hakata Mata
博多 又
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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松永 啓介Keisuke Matsunaga
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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
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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)
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金作 善治Yoshiharu Kanesaku
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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
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Yakiniku & Shabu-shabu Matsusaka
焼肉＆しゃぶしゃぶ 松坂
- Tenmonkan/Bayside, Kagoshima
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Yakiniku (Japanese BBQ)
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松元 享芳Takayoshi Matsumoto
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Aiming to provide services that meet the needs of many guests.
Mr. Matsumoto was born in 1986 in Kagoshima. He gained experience in izakaya (Japanese-style pubs) and Japanese restaurants, learning various skills from management to culinary know-how. With his experience on-site, he focuses on managing restaurants to meet customer needs. On July 11, 2024, he reopened the long-established yakiniku restaurant founded in 1971 as Yakiniku & Shabu-shabu Matsusaka. Based on the knowledge and skills accumulated, he continues to take on new challenges with a view to opening new restaurants in the future.
松元 享芳Takayoshi Matsumoto
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Wagyuryori Koshitsu Teppanyaki Zuisho Haruyoshi Branch
和牛料理 個室 鉄板焼 瑞祥 春吉店
- Nishinakasu/Haruyoshi, Fukuoka
- Teppanyaki,Yakiniku/Steak
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山下 新吾Shingo Yamashita
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Mr. Yamashita is a teppanyaki specialist.
He is the owner and chef of Zuisho Daimyo Branch, a restaurant in the same group.
山下 新吾Shingo Yamashita
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Kai Sya
膾炙
- Hirao/Kiyokawa, Fukuoka
- Teppanyaki,Yakiniku/Steak / Japanese Beef Steak / Steak / Wine
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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
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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)
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野田 健留Takeru Noda
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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
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Niku to Kaisen Grill Pastan Tenmonkan Branch
肉と海鮮グリル パスタン 天文館店
- Tenmonkan/Bayside, Kagoshima
- Izakaya (Japanese tavern),Taverns / Steak / General / Sashimi (raw fish)/Seafood
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徳田 康介Kosuke Tokuda
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Mr. Tokuda wants guests to enjoy sophisticated cuisine through the proud meat and fish.
He was born in Kagoshima. He aspires to become a chef because he is attracted to the depth of cooking, where the techniques become more refined and mature as he gets older and more experienced. After training at an izakaya in Nara for ten years and experiencing at the Pastan Main Branch in Amami Oshima for one year, he became the head chef of the Pastan Tenmonkan Branch in 2018. "We have strict hygiene measures to ensure that our customers enjoy their food, and we always maintain and preserve our ingredients and utensils to offer the finest quality," he says.
徳田 康介Kosuke Tokuda
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Ariran Rikyu Yufuin Main Branch
亜李蘭離宮湯布院本店
- Yufuin(Yufu), Oita
- Yakiniku (Japanese BBQ),Yakiniku/Steak / General / Yakiniku (Japanese BBQ) / Japanese Beef Steak
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桐村 祐人Yuto Kirimura
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Mr. Kirimura would like to contribute to making someone's special occasions memorable by providing delicious food.
He was born in 1988 in Oita. Inspired by French cuisine when he was young, he aimed to be a chef who could create unforgettable dining experiences for people on their special days. After graduating from university, he honed his foundational skills in French cuisine at renowned restaurants in Fukuoka and Tokyo. He became a head chef at Oniku Shoan Harubina in 2015. Then, he took on the culinary supervisor and floor manager roles at the newly opened Ariran Rikyu Yufuin Main Branch in 2024. With a passion for cooking and gratitude for his hometown, he welcomes the guests with a smile.
桐村 祐人Yuto Kirimura
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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
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田中 俊彦Toshihiko Tanaka
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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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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)
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竹内 亘Wataru Takeuchi
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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
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Au Bord d'Eau Fukuoka
オ・ボルドー・フクオカ
- Nishinakasu/Haruyoshi, Fukuoka
- French,Italian/French / General / French / Pasta
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川野 誠児Seiji Kawano
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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
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