Kyushu Chef search result : Page 3

Kumamoto Prince Garden Yamamuro Okubo Branch 熊本プリンスガーデン山室大窪店 Kumamoto, Kumamoto Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Salad

宮本　崇Miyamoto Takashi

Mr. Miyamoto became a chef, so he could use all the experience gained in the past.

Mr. Miyamoto was born in 1971 in Kumamoto. Having originally worked in meat processing and sales, he decided to enter this field because he wanted a job where he could use his experience. He chose to be a chef and had the opportunity to join Kumamoto Nurubon Garden Yamamuro Okubo, where he learned all the knowledge about cooking. In 2015, he was selected as a chef and has worked in this role ever since. With years of experience, he can select top-quality ingredients. His discerning eye and skillful hands make exceptional dishes that receive praise.

宮本　崇Miyamoto Takashi

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

Karen Kagoshima Branch 華蓮鹿児島店 Tenmonkan/Bayside, Kagoshima Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / General

山下　竜吾Ryugo Yamashita

Mr. Ryugo Tamashita brings delicious ingredients from Kagoshima to his guests' table.

He was born in 1976 in Kagoshima Prefecture. He's always been interested in cooking ever since he was little, and as years went by, his love for food increased. After graduating from high school, he was hired by A-Coop Kagoshima Inc. Then, he decided to become a chef and joined [Shoku no Oasis Zino], which is directly managed by the JA Kagoshima Prefectural Economic Foundation of Agricultural Cooperatives, to polish his skills. In 2017, he moved to [Karen Kagoshima Branch] managed by the same foundation. He is working in the kitchen every day with the sole purpose of bringing to his customers' table all the delicious ingredients from Kagoshima making the most of their flavor.

山下　竜吾Ryugo Yamashita

FUJIWARA STEAK HOUSE FUJIWARA STEAK HOUSE Kumamoto, Kumamoto Steak,Yakiniku/Steak / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling) / Steak

山口　豊Yutaka Yamaguchi

Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.

He was born in 1970 in Kumamoto. After graduating from high school, he began working as a hotelier. He worked as a bartender and a waiter in a restaurant. He became interested in cooking and started training as a chef. He worked in various restaurants, such as Japanese, Italian, and Japanese-style pubs. In 2023, he was involved in the opening of the current FUJIWARA STEAK HOUSE and was appointed as head chef.

山口　豊Yutaka Yamaguchi

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

Oniku Shoan Harubina 御肉匠庵　春日那 Oita, Oita Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / Japanese Sosaku (creative cuisine) / Yakiniku (grilled meat) / Korean

桐村　将司Masashi Kirimura

A chef who welcomes diners with heartfelt service and carefully prepared food.

Mr. Kirimura was born in December of 1980 and grew up in Oita Prefecture. His family ran a yakiniku (grilled meat) restaurant during his childhood, which offered him a chance to learn about butchering and meat preparation. He took his first genuine steps to becoming a chef as a way to carry on the characteristic flavors of authentic Korean dishes like kimchi and namul. After spending close to six years working at various restaurants throughout Fukuoka, he came back to his parents' yakiniku restaurant to handle the kitchen and hospitality, as well some management duties. Presently at Oniku Shoan Harubina, he offers guests profoundly flavorful dishes with expertly prepared meat.

桐村　将司Masashi Kirimura

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

Tanka Main Branch たんか　本店 Hirao/Kiyokawa, Fukuoka Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak / General / Gyutan (beef tongue) / Yakiniku (grilled meat)

津田　武史Takeshi Tsuda

The Chef's Recommendations

Following in his parents' footsteps, he always creates cuisine that brings a smile to his customers' faces

Born in 1973 in Fukuoka Prefecture. His family owned and operated a restaurant that sparked his interest in natural ingredients and the culinary arts. In gratitude to his parents, and in admiration of their lifelong work, he aspired to become a chef himself. He trained at numerous restaurants in his hometown of Fukuoka. In 2010, he joined the Tanka Main Branch, where he works day in and day out to bring smiles to his customers' faces. He currently mans the kitchen, and is constantly in search of new flavors.

津田　武史Takeshi Tsuda

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

Yakiniku Kakura Gion Branch 焼肉かくら　祇園店 Kawabata/Gion, Fukuoka Yakiniku/Wagyu (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

Yufuin Sansyorou ゆふいん山椒郎 Yufuin(Yufu), Oita Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Local Japanese Cuisine

山田　竜也Tatsuya Yamada

To be a chef who always connects with his customers

Born in 1988 in Fukuoka, Tatsuya started his culinary career after graduating high school at 18. He had the opportunity to apprentice to Kenichi Shine, who was the head chef at the ryokan (traditional Japanese inn) "Soan Kosumosu." While studying under Kenichi, he learned everything about working in a kitchen from scratch, including skills and mindset. In 2013, Kenichi opened "Sansyouryou," and a year later, Tatsuya transferred there to work with him. By 2018, Tatsuya had become the head chef and manager. With an unwavering interest in food, he continues to surprise and entertain his guests with his cooking every single day.

山田　竜也Tatsuya Yamada

Yakiniku Kakura Nagasaki Douza Branch 焼肉かくら長崎銅座店 Nagasaki City, Nagasaki Yakiniku/Wagyu (Japanese BBQ),Yakiniku/Steak

岩山洋明Hiroaki Iwayama

Making the restaurant a place where visitors want to come back again.

The cheerful and energetic staff members are waiting for you with smiles!

岩山洋明Hiroaki Iwayama

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

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

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

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 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

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

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

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

Kumamoto Prince Garden Yamamuro Okubo Branch

Mr. Miyamoto became a chef, so he could use all the experience gained in the past.

Hakata Motsunabe Yamanaka Ohashi Main Branch

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

Karen Kagoshima Branch

Mr. Ryugo Tamashita brings delicious ingredients from Kagoshima to his guests' table.

FUJIWARA STEAK HOUSE

Mr. Yamaguchi cherishes Japanese food culture and offers dishes to please his guests.

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.

Oniku Shoan Harubina

A chef who welcomes diners with heartfelt service and carefully prepared food.

Firenze Kita-Kyushu

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

Tanka Main Branch

Following in his parents' footsteps, he always creates cuisine that brings a smile to his customers' faces

Jukusei-zushi Koshiro

A chef who started a Sushi chef career after experiencing traditional Japanese cuisine.

Yakiniku Kakura Gion Branch

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

Yufuin Sansyorou

To be a chef who always connects with his customers

Yakiniku Kakura Nagasaki Douza Branch

Making the restaurant a place where visitors want to come back again.

Mizutaki Ryotei Hakata Hanamidori Hakata-eki Chikushi-guchi Branch

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

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.

SHISHA LOUNGE MARRAKECH

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

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 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).

Hakata Hatanaka

Growing up watching his chef father, Mr. Hatanaka opened a Japanese Kaiseki 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.

Shabu Kamekichi