81 - 100 of 141 chefs
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TOC-TOC
トクトク
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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小林 真太郎Shintaro Kobayashi
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He warmly welcomes the guests like welcoming his best friends.
He was born in 1979 in Fukuoka prefecture. He entered the restaurant field in his teens and got a live-in job where he learned cooking techniques and hospitality for serving the guests. Then he actively worked at an izakaya (Japanese pub), yakiniku (Japanese BBQ) restaurant, sake (Japanese alcohol) shop, etc. Currently, he is actively working at [TOC-TOC] in [JR HAKATA CITY], where he makes efforts to warmly welcomes the guests like welcoming his best friends at his home party.
小林 真太郎Shintaro Kobayashi
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Ginza Tenichi
銀座 天一
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables)
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田中 秀樹Hideki Tanaka
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He creates exquisite tempura with his passion for offering wholehearted cuisine.
He was born in 1979 in Nagasaki prefecture. He liked to treat people with his dishes in his student days and naturally decided to be a chef. Even in his graduation essay in elementary school, he wrote [my future dream is to become a chef]. After working as a deep-sea fisherman, he entered the cooking field making use of his good eye for selecting ingredients obtained through experience as a fisherman. As a chef, he has been specialized exclusively in Tempura and has worked at [Tenichi] for approximately 20 years. Currently, he wholeheartedly creates tempura every day based on his belief of [working with a sincere spirit].
田中 秀樹Hideki Tanaka
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Hakata Mizutaki Hamadaya
博多 水たき 濵田屋
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Nabe (hot pot) / Mizutaki (chicken hot pot)
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西村 信昭Nobuaki Nishimura
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Seeking for people's happy smile saying [tasty].
He was born in 1978 in Fukuoka prefecture, and raised by his parents who operated an izakaya (Japanese pub). After learning cooking on a full scale at the age of 23 years old, he was scouted by a large restaurant chain through an introduction by his acquaintance. He accumulated experience for 10 years as a chef and manager to manage restaurants, then he became impressed by savory mizutaki (chicken hot pot) at [Mizutaki Hamadaya] and entered this shop. His motivation as a chef is to see people's happy smile with his dishes saying [tasty], which is his goal.
西村 信昭Nobuaki Nishimura
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Hakata Motsunabe Shoraku
博多もつ鍋 笑楽
- Hakata Station, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / General / Motsu Nabe (offal hot pot) / Local Japanese Cuisine
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田中 優希Yuki Tanaka
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The chef who was born and raised in Hakata treats the guests with the taste of his hometown.
He was born in Fukuoka prefecture. Since he was very young, he watched his mother's back while she worked at a small Japanese restaurant, wishing that [I want to cook dishes to please people, someday], so he decided to be a chef. Being born and raised in the middle of Fukuoka, [Motsu-Nabe (hot pot with offal and vegetables)] is the exact soul food to him. Making his dream come true, he horns his cooking skills at [Shoraku], where he is actively working as the master chef.
田中 優希Yuki Tanaka
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Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch
ひつまぶし和食備長 中洲川端店
- Kawabata/Gion, Fukuoka
- Japanese,Japanese / General / Unagi (eel) / Hitsumabushi (eel bowl)
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小川 浩次郎Kojiro Ogawa
The Chef's Recommendations -
He had a dream of becoming a chef as a child. After a long period of training and experience, his dream came true.
He was born in Fukuoka in 1981. His fascination towards cooking started after he read a manga about a sushi chef when he was an elementary school kid. Later, he decided to become a chef after watching a chef on a TV program. After graduating from school, he was trained at several well-established restaurants, and learned cooking techniques and how to judge ingredients. These restaurants include a well-established traditional Japanese cuisine restaurant of Kyoto [Nanzenji Hyotei], and [Teianryo Negami] and [Sushi to Wa no Shoku Seikichi] of Fukuoka. In 2013 he started working for [Bincho Co., Ltd.], demonstrating his skills at [Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch].
小川 浩次郎Kojiro Ogawa
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Korean Restaurant Bariton
韓国食堂 バリトン
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / Okonomiyaki (savory pancakes) / Teppanyaki (iron griddle grilling) / Yakiniku (Japanese BBQ)
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カルロスCarlos
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He entertains the guests with his show-like performances.
Carlos, from Spain, is actively working as a chef at [Ganso Tonbee JR HAKATA CITY branch]. His show-like performances stimulate the five senses of the guests. His performances, filled with a live feeling, make full use of an iron griddle and sounds, aromas, and tastes to amuse the visitors.
カルロスCarlos
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Mentai-ryori Hakata Shobo-an
めんたい料理 博多 椒房庵
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sake / Shochu
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西垣 良太Ryota Nishigaki
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He entered the field of Japanese cuisine by being fascinated with his cousin who was a Japanese chef.
He was born on April 26, 1983, in Fukuoka prefecture. In his elementary school days, he became fascinated with a Japanese chef, when he saw his cousin, a Japanese chef, preparing fish. He decided to be a chef and accumulated experience at [Ikesu Taikichi] of Ikesu kappo (traditional Japanese seafood) restaurant for 5 years, and [Kaiseki (traditional Japanese) Cuisine Katsuki] for 5 years. Now he has been working as the master chef at [Gohan-ya Shobo-an] for 8 years.
西垣 良太Ryota Nishigaki
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Steak & Wine Style Budounoki
ステーキ＆ワインスタイル ぶどうの樹
- Hakata Station, Fukuoka
- Teppanyaki,Yakiniku/Steak / General / Steak / Wine
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阿部 大祐Daisuke Abe
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He offers to the guests, wonderful moments with steak and wine.
He was born in 1987 in Fukuoka prefecture. He has been helping people's [auspicious days] with the field of restaurant & bridal ever since he entered the [Budounoki Group] in 2007. Currently, he actively works as a chef at [Steak & Wine Style Budounoki] at [AMU PLAZA], to offer wonderful moments to the guests with carefully-cooked steak, and wines that go perfectly with steak, with his motto [offering tasty, happy, and fun moments].
阿部 大祐Daisuke Abe
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Niku-zushi Teppanyaki Shabu-Shabu - ZUISHO-
肉寿司・鉄板焼き・しゃぶしゃぶ 瑞祥 (ずいしょう)
- Daimyo, Fukuoka
- Teppanyaki,Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Teppanyaki (iron griddle grilling)
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山下 新吾Shingo Yamashita
The Chef's Recommendations -
Being attracted by a chef of the restaurant where he had a meal, he pursued his career as a chef as well.
Born in Fukuoka in 1975. He was attracted by the cook of the restaurant where he had a meal, and pursued his career as a cook. After training in a Japanese restaurant for 17 years, he was further trained in a teppan-yaki (grilled on iron griddle) restaurant for 5 years. With an extensive experience, he opened restaurant [Zuisho] in July 2016 as the owner chef. He cooks and serves dishes where he is particular about the local ingredients from Kyushu.
山下 新吾Shingo Yamashita
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Momoyaki Bancho
もも焼き 伴鳥
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Chicken
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菊池 由朗Yoshiro Kikuchi
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He offers savory high-quality chicken to many people.
He was born in 1980 in Fukuoka prefecture. After learning kaiseki (traditional Japanese cuisine) at restaurants/hotels in Kyoto, Nara, and Osaka prefectures, he participated in [World Skills International] as a Kyoto prefecture's representative in 2003. Currently he is actively working as a chef at a restaurant in Hakata City, offering savory high-quality chicken to many people.
菊池 由朗Yoshiro Kikuchi
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antica locanda MIYAMOTO
antica locanda MIYAMOTO
- Kumamoto, Kumamoto
- Steak,Yakiniku/Steak / Italian / Steak
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宮本 健真Kenshin Miyamoto
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Mr. Miyamoto is an Italian chef who continues to convey the charm of Aso, Kumamoto and has made numerous achievements.
He was born in 1975 in Kumamoto. At 19, he went to Italy to study at several famous restaurants. After returning to Japan, he set up his own restaurant at 31. Still, the Kumamoto earthquake prompted him to search for a new way of cooking and being in the restaurant. Then, he opened the nature-themed "antica locanda MIYAMOTO" in June 2021. His skills have been recognized in many fields, and he was featured in "Gault and Millau" in 2022 and 2023. He is a leading figure in conveying the charms of Aso, Kumamoto, to the world, having played a leading role in the recognition as Globally Important Agricultural Heritage Systems (GIAHS).
宮本 健真Kenshin Miyamoto
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Kagoshima Kurokatsu-tei
鹿児島 黒かつ亭
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tonkatsu (fried pork cutlet) / Miso Katsu (pork cutlet in miso sauce)
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藤本 竜司Ryuji Fujimoto
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He creates exquisite dishes with high-quality ingredients, through experience he accumulated.
He was born in 1988 in Fukuoka prefecture. He entered the restaurant field around 2007, then accumulated experience as a chef at a restaurant in Tokyo for 7 years. After returning to Fukuoka and working at [Ore-no-Kappo Hakata Nakasu], he entered the current company in 2017. [Kurokatsu-tei] uses various high-quality ingredients, such as black pork from Kagoshima. He elaborates dishes everyday, while considering how to make use of the experience he accumulated to cook these exquisite ingredients.
藤本 竜司Ryuji Fujimoto
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Kashiwa-ya Genjiro
かしわ屋源次郎
- Hakata Station, Fukuoka
- Japanese,Japanese / Chicken / Oyakodon (chicken and egg bowl) / Mizutaki (chicken hot pot)
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井上 喜仁Yoshihito Inoue
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He shows his skillful cooking techniques obtained through training at various Japanese restaurants!
He was born in 1966 in Fukuoka prefecture. As he loved cooking so much, he had no hesitation to enter the restaurant field after graduating from school and obtained a wide range of deep cooking skills through various types of Japanese restaurants, including sushi, seafood, and tempura. Then he entered HARBOR HOUSE Co., Ltd., which operates Kashiwa-ya Genjiro. Currently, he actively create dishes for many guests showing his skillful cooking techniques obtained throughout his career, every day.
井上 喜仁Yoshihito Inoue
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Nishijin Hatsuki Kuten Hakata Branch
西新初喜くうてん博多店
- Hakata Station, Fukuoka
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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坂口 存澄Masazumi Sakaguchi
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Mr. Sakaguchi is a chef with a bright smile who started his culinary career after an impactful encounter.
He was born in 1977 in Miyazaki. While living in Hokkaido for work, he was struck by the delicious taste of soup curry. Wanting to spread soup curry in the Kyushu area, he decided to pursue a career in the culinary field. He has studied at various places, including izakaya (Japanese-style pubs), and even opened his own restaurant. He is the head chef at Nishijin Hatsuki Kuten Hakata Branch, which opened in August 2023. Always with a smile on his face, he welcomes guests while cooperating with those around him.
坂口 存澄Masazumi Sakaguchi
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Ningyocho Imahan
人形町 今半
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Sukiyaki (hot pot stew) / Steak
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松尾 裕二Yuji Matsuo
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He offers exquisite dishes to color the special moments of the guests.
He was born in 1977 in Fukuoka prefecture. In his teens, he entered the cooking field to be a chef and learned the techniques for giving service to the guests at [Ningyocho Imahan]. Currently, he is actively working as the master chef at the KOOTEN branch in JR HAKATA AMU PLAZA. This restaurant is popular not only for business purposes but also for special occasions such as family anniversaries and dates. He offers special moments to the guests with elegant, exquisite dishes using seasonal ingredients.
松尾 裕二Yuji Matsuo
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SZECHWAN RESTAURANT
四川飯店
- Hakata Station, Fukuoka
- Szechuan,Chinese / General / Chahan (fried rice) / Szechuan
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菅 浩憲Hironori Kan
The Chef's Recommendations -
He hands down the traditional taste to the next generation.
He was born in 1962 in Ehime prefecture. After graduating from a culinary school, he entered [SZECHWAN RESTAURANT] in 1981. He started working at the Hiroshima branch, then accumulated training in other branches as well. In 1993, he became the master chef at the Kokura branch when it opened. He was also involved in opening the Matsuyama, Takamatsu, and also with the current Hakata branch in 2011.
菅 浩憲Hironori Kan
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Okonomi Monja Seijyuro
お好み・もんじゃ 清十郎
- Hakata Station, Fukuoka
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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Bar Espanol LA BODEGA
バル エスパニョール ラ・ボデガ
- Hakata Station, Fukuoka
- Spanish/Mediterranean,Global/International / General / Spanish / Mediterranean
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外山 海人Kaito Toyama
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The chef who learned recipes from various countries shows his skillful techniques, while bringing out the original taste of each ingredient.
He was born in 1978 in Nara prefecture. After graduating from a culinary school, he actively worked at an Italian restaurant in his hometown, and helped the chef working there to be able to go independent and open a new restaurant. He also helped a Sri Lankan restaurant, as its owner interacted with the owner of his restaurant, and experienced working as the manager of a cafe. When he entered the current company, he learned various kinds of cuisines from all over the world, and know-hows from various genres. Currently, he offers dishes created with recipes from the coastal area of Spain, while bringing out the original savory taste of high-quality fresh seafood, mainly from Hakata.
外山 海人Kaito Toyama
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Ichifuku Makurazaki no Ajidokoro
一福 枕崎の味処
- Ibusuki/Makurazaki, Kagoshima
- Japanese,Japanese / Tonkatsu (fried pork cutlet) / Sashimi (raw fish)/Seafood / General
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井上 常大Jodai Inoue
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He is the second generation preserving 60 years of traditional flavors
[Ichifuku - Makurazaki no Ajidokoro] was set up by Mr. Inoue's parents. Thanks to the support of their many customers, the restaurant has stayed open for 60 years. Mr. Inoue decided to become a chef in order to take over the restaurant. He works hard to preserve traditional flavors but also to generate new ideas for dishes.
井上 常大Jodai Inoue
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Hakata Udon Sakaba Wappachi
博多うどん酒場 和八 わっぱち
- Hakata Station, Fukuoka
- Japanese,Japanese / Udon (noodles) / Curry Udon (noodles)
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出光 良二Ryoji Idemitsu
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He works hard everyday to be a chef who can make people smile
He was born in 1982 in Fukuoka Prefecture. He liked communicating with people since he was a student, and decided to enter the restaurant field. While seeing many people's smile, he started wanting to offer savory dishes that will make people smile, and decided to be a professional chef. He is currently actively working at [Hakata Udon Sakaba Wappachi]. People's smile made him want to become a chef. Now he makes efforts everyday to be a chef who can make people smile.
出光 良二Ryoji Idemitsu
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