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61 - 80 of 150 chefs

Kumamoto Prince Garden Yamamuro Okubo Branch

熊本プリンスガーデン山室大窪店

  • Kumamoto, Kumamoto
  • Yakiniku (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

Unagi No Tokunaga Hokubu

うなぎの徳永 北部

  • Kumamoto, Kumamoto
  • Unagi (eel),Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)

牛嶋　拓也Takuya Ushijima

With the entire staff working together, Mr. Ushijima preserves the traditional eel.

He was born in 1995 in Kumamoto. Joined Tokunaga in 2010. He has been actively involved as a chef and server at various locations, including Unagi No Tokunaga Hokubu, Kyomachi Saryo Tokunaga, and Unagi Nobori. Currently, he manages multiple branches, supports staff across different locations, and protects the traditional flavors passed down.

牛嶋　拓也Takuya Ushijima

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

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

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 

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

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

Nihonryori Tomita

日本料理とみた

  • Kumamoto, Kumamoto
  • Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Sake

冨田　浩Hiroshi Tomita

Mr. Tomita presents the quintessence of Japanese cuisine in a Japanese setting, with dishes that are rich in flavor and make the most of seasonal ingredients.

He was born in 1969 in Kumamoto. The owner of Nihonryori Tomita. While working part-time at a Japanese restaurant, he was praised for the delicious rice balls he made, which awakened his enjoyment of working in the food industry. He trained at a Japanese restaurant in Tokyo for five years, aspiring to become a professional. After returning to Kumamoto and working for many years as a sous chef at a traditional Japanese restaurant and a chef at a Japanese restaurant, he founded his current restaurant in 2008. The restaurant was moved to its current location in 2020. He attracts guests from Japan and abroad with seasonal delicacies and cordial hospitality in an elegant Japanese space.

冨田　浩Hiroshi Tomita

Shinmura Chikusan Miyakonojo

新村畜産　都城店

  • Miyakonojo/Kobayashi, Miyazaki
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Beer

江田　竜二Ryuji Eta

It is only because he has a firm foundation that he has thrived as a chef

Born in Kagoshima Prefecture in 1987, Mr. Eta enjoyed cooking from a young age. For this reason, he naturally went on to enroll at a high school where he could get a chef's license. After graduation, he continued studying in order to get a nutritionist's license. Having learned the fundamentals well, he has found it very useful for his work as a chef.

江田　竜二Ryuji Eta

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

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

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

Osakaya Hamaguchi Main Branch

大阪屋　浜口本店

  • Nagasaki City, Nagasaki
  • Yakiniku (Japanese BBQ),Yakiniku/Steak

小松　貴之Takayuki Komatsu

An expert connoisseur of meat and responsible for menu development for the Osakaya Group.

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

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

Kochu no Tenchi

壺中の天地

  • Oita, Oita
  • Creative,Sosaku (creative) / Kaiseki (tea-ceremony dishes) / Japanese Sosaku (creative cuisine) / Western Sosaku (creative cuisine)

甲斐Kai

Using the high expectations and hopes of those around him as a source of motivation, he forges his own path

He was born in Oita Prefecture in 1970. His parents ran a “fugu (blowfish) restaurant and Japanese restaurant” and he grew up in a family of dyed-in-the-wool chefs. As he was raised in constant contact with the culinary world and delicious food from early on, he was naturally aware of the fact that he too would become a chef. After graduating from university, he studied mainly fugu and Japanese dishes, then, in his 30s, sought to make a further leap in his development and gave Western cuisine a try. His insatiably curious mind, which did not stop at Japanese cuisine, continues to create new and spirited dishes.

甲斐Kai

Nihonshu Bar Ryu

日本酒BAR龍

  • Kumamoto, Kumamoto
  • Bar/Cocktails,Bars (pubs) / Beer / Sake / Local Sake

遠山　智帝Tomotada Toyama

Having entered the culinary world by following in the footsteps of his father, a sushi chef, Mr. Toyama is now passing on the excellent relationship between sake and cuisine.

He was born on December 12, 1978, in Kumamoto-shi. He grew up watching his father, a sushi chef, and he naturally wanted to enter the culinary world. After graduating from Tokiwa Culinary School, he began training at the sushi kappo restaurant Sasasho in Fukuoka. After working at several other restaurants, he became a chef at his family's restaurant, Kinzushi. In 2012, he opened Nihonshu Bar Ryu, aiming to provide a place where people can casually enjoy the depth of sake. He always offers dishes that go well with sake and new sake encounters.

遠山　智帝Tomotada Toyama

Teppanyaki Asagi

鉄板焼 浅黄

  • Tenjin, Fukuoka
  • Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Yakiniku (grilled meat)

野村　淳Jun Nomura

Mr. Nomura is a passionate chef who continues to explore so that his guests can say "delicious."

He was born in 1970 in Fukuoka. In high school, a part-time job at a coffee shop sparked his interest in the culinary world, and he entered a culinary school. Later, he entered the current hotel. He has continued honing his Western cuisine skills in restaurants and the wedding hall. While gaining extensive experience, he encountered teppanyaki and was delighted to be able to directly feel the reactions of customers right in front of his eyes. Now, he is pursuing a new style of teppanyaki to take it to the next level. The chef's insatiable challenge will continue in the future.

野村　淳Jun Nomura

Sushisho Fukuoka Branch

すし笑　福岡店

  • Daimyo, Fukuoka
  • Sushi,Japanese / Sushi / Sashimi (raw fish)/Seafood / Kaiseki (tea-ceremony dishes)

山元 慎Makoto Yamamoto

Mr. Yamamoto serves sushi with heart and soul with over 20 years of experience, driven by a childhood yearning.

He was born in 1985 in Miyazaki. As a child, he often went to sushi restaurants with his family for birthdays and other occasions, which inspired him to become a sushi chef. After four years of training in Miyazaki and 18 years of training in Tokyo, Ginza, and Roppongi, he took up his current position. He has a strong desire to please his customers based on his childhood memories, and he always tries to provide thoughtful cuisine and hospitality while using his more than 20 years of experience as a sushi chef.

山元 慎Makoto Yamamoto

Motsukou

もつ幸

  • Kawabata/Gion, Fukuoka
  • Motsu Nabe (offal hotpot),Japanese / Nabe (hot pot) / Motsu Nabe (offal hot pot)

松尾　一豪Kazuhide Matsuo

The Chef's Recommendations

Growing up in a hotpot restaurant as his playground, he has craftsmanship in his blood.

Mr. Matsuo was born in Fukuoka in 1976. He took over running his parents' restaurant [Motsukou], where he used to play as a child. He joined the family business after graduating from a university, with plans for taking over. Since then he runs the restaurant with his mother, preserving the taste of his predecessor's Offal Hotpot.

松尾　一豪Kazuhide Matsuo

illimité

illimité

  • Nishinakasu/Haruyoshi, Fukuoka
  • Innovative/Fusion,Sosaku (creative) / French / Western Sosaku (creative cuisine) / Wine

中川　巧Takumi Nakagawa

Trained at a Michelin-starred restaurant, Mr. Nakagawa returned to his hometown, Fukuoka, fully prepared.

He was born in 1994 in Fukuoka. Since elementary school, he dreamed of working in the culinary world. In 2015, he began his career as a chef in Ginza, Tokyo, where he trained at the Michelin 3-star French restaurant Quintessence. After his apprenticeship, he moved to l'equateur. In 2023, he was appointed head chef at Equateur Plus. He then moved to the French restaurant illimité, which opened in June 2024, where he is currently the head chef.

中川　巧Takumi Nakagawa
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