101 - 120 of 141 chefs
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Umaya JR Hakata City Branch
うまやJR博多シティ店
- Hakata Station, Fukuoka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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?田 真太Shinta Takata
The Chef's Recommendations -
He entered the restaurant field with no knowledge, but it has become his true vocation without knowing.
He was born in 1975 in Nagasaki prefecture. After working at [Teraoka] which is an old-established traditional Japanese restaurant, and [Choei Sushi] in Hakata, he became the master chef at [Umaya JR HAKATA CITY branch] in 2011. When he graduated from school, he did not know what he wanted to do and entered the restaurant field through the introduction of his acquaintance. He improved his original good cooking sense in the fields of Japanese cuisine and sushi and has actively worked for many years. Now he enjoy his life as a chef and this restaurant job along with his interest for enjoying sake.
?田 真太Shinta Takata
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Torisen Ippo
鳥専一保
- Tenmonkan/Bayside, Kagoshima
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken
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服部 亨Toru Hattori
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After a childhood spent at his mother's food stall, continuing her legacy was a natural choice
Born on March 2nd, 1948 in Kagoshima, he had a natural inclination to cook that stemmed from his experiences watching his mother manage a food stall that served karaage (deep-fried food) and onigiri (rice balls). With these formative experiences, he went on to open his current restaurant as a way to expand upon his mother's business. Although he is a veteran chef with over forty years of professional cooking experience, he has a surprisingly easy going personality that customers adore. And, to add yet another surprise, his menu offers a wide range of great food and alcohol pairings, despite the fact he never drinks a drop of alcohol himself.
服部 亨Toru Hattori
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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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Tokyo Ebisu Kushitei Hakata Kooten
東京恵比寿 串亭 博多くうてん
- Hakata Station, Fukuoka
- Japanese,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)
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藤瀬 誠也Seiya Fujise
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Seeking for his ideal world, he entered the cooking field.
His dream in his teens was to have a job with which he could create something. While working part time at [Mitsui Green Land] in his high school days, he found that working as a service staff was fun, and that a chef would be the ideal job to communicate with people while creating something. He trained hard at a renowned restaurant to learn the fundamentals as a chef, then entered a culinary school to deepen his knowledge of cooking. After graduating from the school, he actively worked an izakaya (Japanese pub) and Japanese restaurant, then entered the current restaurant.
藤瀬 誠也Seiya Fujise
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Sushi no Jirocho
寿しの次郎長
- Kurume, Fukuoka
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi
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勝野 良治Ryoji Katsuno
The Chef's Recommendations -
This well-respected, skillful, and athletic chef comes from a family with three generations of chefs and connects customers to flavors with an 80-year history.
He was born in Fukuoka Prefecture in 1974 into a sushi-making family. He was brought up playing in the kitchen. His grandfather bought him his own knife when he was in third grade at elementary school. This sparked a natural interest in cooking. As a student, he pursued athletics and even considered going to a sports college. However, he decided that he ought to follow in his father's footsteps and become a chef. He built up 17 years of experience at sushi shops and traditional Japanese restaurants in Fukuoka. Later, he took over at Sushi no Jirocho-the third generation of chefs from his family to work there-and has been there ever since. He is an instructor of the National Japanese Chefs' Association. He is also a lecturer in Japanese cuisine at Fukuoka School of Culinary Arts.
勝野 良治Ryoji Katsuno
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Fuji
ふぢ井
- Kurume, Fukuoka
- Japanese,Japanese / General / Unagi (eel)
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筬島 浩之Hiroyuki Osajima
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He took on the family specialty of eel cuisine and earned a star with his highly regarded restaurant
Mr. Osajima was born in Fukuoka in 1958, and in 1979 his parents established an unagi (eel) restaurant named Fuji. At age 28 Mr. Osajima stepped in for his parents to start managing Fuji, and then in 2014 the restaurant earned a star from a distinguished restaurant guide covering Fukuoka and Saga. As the second generation owner and head chef, Mr. Osajima devotes his time and energy to creating a cozy restaurant for guests to enjoy fine quality unagi.
筬島 浩之Hiroyuki Osajima
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YAKINIKU CHAMPION JR HAKATA CITY STORE
焼肉チャンピオン JR博多シティ店
- Hakata Station, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Horumon (offal meat) / Japanese Beef Steak / Yakiniku (grilled meat)
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山口 祐樹Yuki Yamaguchi
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He believes that guests can appreciate and enjoy more by the more profound understanding of the meat.
He was born in 1976 in Fukuoka prefecture. After graduating from a vocational school, he started his career as a chef at a traditional Japanese restaurant in Kyoto city. After returning to Fukuoka, he actively worked as a chef at a Japanese restaurant, then entered [YAKINIKU CHAMPION JR HAKATA CITY STORE], where he currently works as a chef. Since the restaurant offers various rare cuts, he makes efforts to give the guests detailed explanations of each cut and how to enjoy its savory taste, so that the guests can acquire a more profound knowledge of meat and enjoy their meal even more.
山口 祐樹Yuki Yamaguchi
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Utsuwa Ryori Sano
うつわ料理 さ乃
- Asakura, Fukuoka
- Kaiseki (course menu),Japanese / General / Japanese Sosaku (creative cuisine)
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佐野 純子Junko Sano
The Chef's Recommendations -
Heartfelt dishes prepared in a traditional Japanese guesthouse built over 90 years ago
Born in Fukuoka Prefecture, Ms. Sano took her long-held love of food and turned it into a culinary career. The dining space she employs is a traditional Japanese guesthouse with a history that spans over 90 years, and she maintains its homelike setting to make sure everything is well-suited for dining. When Ms. Sano started Utsuwa Ryori Sano, she encountered the work of a contemporary ceramics artist, which she found to be mesmerizing. You can see these influences when you catch a glimpse of her exceptional plating style that emphasizes each season.
佐野 純子Junko Sano
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L'ECAILLER OYSTER BAR
レカイエ オイスターバー
- Hakata Station, Fukuoka
- Oyster Bar,Dining bar / General / Steak / Western Sosaku (creative cuisine)
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長尾 聖Takashi Nagao
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This rich-experienced chef prepares oysters into exquisite dishes
He was born in 1983 in Fukuoka Prefecture. After graduating from NAKAMURA CULINARY SCHOOL, he entered a hotel in Fukuoka Prefecture, then experienced various genres at a French restaurant, wine bar, and teppanyaki (Japanese BBQ) restaurant. After working as the master chef at [Hakata Station Oyster Bar AMU PLAZA HAKATA branch], he started actively working at the current [L'ECAILLER OYSTER BAR] preparing oysters into various exquisite dishes, backed by his various experiences as a chef.
長尾 聖Takashi Nagao
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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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Yakiniku Kobo Shinki Oita Miyako-machi branch
焼肉工房シンキ大分都町店
- Oita, Oita
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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阿南 実昭Mitsuaki Anan
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Delivering yakiniku and warm hospitality for smiles on customers
He was born in 1979 in Oita prefecture. Since younger age, he thought the pleasure of cooking is in seeing a person being happy after a meal. So he chose to work part-time at restaurants, hoping to earn a career as a chef in the future. He says, "It's usual for us to thank our guests but receiving appreciative remarks from them is nothing but grateful". He expects to see the future of Shinki restaurant bringing smile on every diners' faces and serving regular customers.
阿南 実昭Mitsuaki Anan
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Unagi Toku
うなぎ 徳
- Hakata Station, Fukuoka
- Japanese,Japanese / Unagi (eel) / Local Japanese Cuisine
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伊窪 純一郎Junichiro Ikubo
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A chef entered the cooking field by the influence of his father and is acrively working with his sparkling sense as a rookie.
He was born in 1992 in Kagoshima prefecture. He was attracted to cooking by the influence of his father who was sincerely working at a Japanese restaurant in a hotel. After graduating from high school, he learned the fundamentals of cooking working at an old-established restaurant serving Japanese and unagi (eel) cuisine in Nagoya. Based on such experience, he entered Toku Co., Ltd., where he currently cooks traditional eel cuisine with a sincere attitude, making full use of his innovative sense as a young chef who was born in the Heisei period.
伊窪 純一郎Junichiro Ikubo
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Din Tai Fung
鼎泰豊（ディンタイフォン）
- Hakata Station, Fukuoka
- Dim Sum,Chinese / Gyoza (dumplings) / Yum Cha/Dim Sum / Taiwanese
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羽田野 正法Masanori Hatano
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The dim sum chef brings life into each xiaolongbao (Eastern Chinese steamed bun).
He was born in 1984 in Fukuoka prefecture. In his school days, he worked part time at a restaurant and found that it was fun to impress people with food. After entering the cooking field, he has been working at [Din Tai Fung] since 2011. He mastered xiaolongbao (Eastern Chinese steamed bun) through his training at the main branch in Taiwan, then has actively worked as the master chef since 2016. He respects each of the procedures to make xiaolongbao, such as size, shape, and thin dough, to bring them life.
羽田野 正法Masanori Hatano
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CAFE AUX BACCHANALES
カフェ オーバカナル
- Hakata Station, Fukuoka
- Cafe,Cafe/Sweets / Omurice (omelet rice) / Steak / Others
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宮原 里紗Risa Miyahara
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Ms. Miyahara wants to work where she can confidently say she loves both the food and the atmosphere.
She was born in 1995 in Fukuoka. Chose to work in a restaurant since I like to meet people as well as cook. Attracted by the stylish interior, she joined the company that operates "CAFE AUX BACCHANALES" in 2013. Within 10 years, she studied at affiliated restaurants and progressed to the manager position. From August 2023, she has been working as the manager of CAFE AUX BACCHANALES, which opened in JR Hakata City. She pays attention to making her guests feel comfortable while also focusing on training employees.
宮原 里紗Risa Miyahara
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Teppanyaki Nakano
鉄板焼なか乃
- Nishinakasu/Haruyoshi, Fukuoka
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Wine / Sake
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戸次 禎範Yoshinori Bekki
The Chef's Recommendations -
Taking advantage of his experience with Western cuisine, he pays close attention to food arrangement and color
After graduating from college, he began working at a hotel. After that, he acquired experience working in a teppanyaki (griddle-cooked food) restaurant before becoming the head-chef of “Teppanyaki Nakano” in July of 2012.
戸次 禎範Yoshinori Bekki
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Teppanyaki Ten Hakata branch
鉄板焼 天 博多店
- Hakata Station, Fukuoka
- Teppanyaki,Yakiniku/Steak / General / Sashimi (raw fish)/Seafood / Teppanyaki (iron griddle grilling)
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菊池 大二郎Daijiro Kikuchi
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He was fascinated with the world of teppanyaki (grilled on an iron griddle), and now express both culture and culinary with teppanyaki.
He was born in 1991 in Saitama prefecture. He was very interested in food since he was very young, as he watched chefs actively working through media. The field of teppanyaki (grilled on iron griddle) especially fascinated him, as it can impress the guests with its live atmosphere. Imagining himself actively working in the field of teppanyaki, he entered the cooking field in 2009 at the age of 17, since then he has amused people at [Teppanyaki Ten]. Currently, he works actively in various fields, including appearing on sports TV programs to promote teppanyaki, with his motto of [good both in academics and food].
菊池 大二郎Daijiro Kikuchi
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Kagaya Hakata branch JR HAKATA CITY KOOTEN 9F
加賀屋 博多店 JR博多シティくうてん9F
- Hakata Station, Fukuoka
- Kaiseki (course menu),Japanese / General / Kaiseki (traditional multi-course meal) / Local Japanese Cuisine
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平川 泰司Taiji Hirakawa
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He transmits Japanese traditional food cultures through his cuisine, to please many people.
He is from Osaka prefecture. Entered the field of Japanese cuisine to acquire a trade in a new world. In this strict field, he sometimes felt like quitting. However, the more he knew about cooking, the more he wanted to acquire knowledge. He has been attracted by the deepness of the cooking world. Currently, he is devoting himself to spreading Japanese traditional food cultures to many people through cuisine, wishing to offer Japanese cuisine that can be enjoyed by everyone.
平川 泰司Taiji Hirakawa
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Campbell Early
キャンベル・アーリー
- Hakata Station, Fukuoka
- Cafe,Cafe/Sweets / Parfait / Fruit / Fresh Juice
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末永 元気Genki Suenaga
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He became a patissier by the influence of his mother who often made pastries for him.
He was born in 1990 in Miyazaki prefecture. His mother often made pastries for him when he was a child, and that made him interested in making pastries from a very young age. He started making pastries himself, then decided to enter the cooking field in the future. He learned about food in high school, and about making pastries almost on his own. After graduating from high school, he entered a cake shop to learn how to make cakes on a broad scale. After working as a patissier at a cafe & restaurant, he became a patissier at [Campbell Early].
末永 元気Genki Suenaga
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Hakata Ippudo
博多一風堂
- Hakata Station, Fukuoka
- Ramen,Ramen (noodles) / Gyoza (dumplings) / Tonkotsu Ramen (pork broth ramen)
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高江洲 昌平Shohei Takaesu
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He eagerly creates exquisite dishes to meet the expectations of the guests.
He was born in 1985 in Fukuoka prefecture. In 2010, he entered [Chikaranomoto Holdings Co., Ltd.]. After learning the various commitments of [Hakata Ippudo], from its factories to how to make the soup and noodles, he was transferred to the main branch. After experiencing the manager at the Nishi-dori branch and others, he was transferred to the current branch. Now he is eagerly offering exquisite dishes to meet the expectations of the wide generations of fans of [Hakata Ippudo].
高江洲 昌平Shohei Takaesu
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Ariran Beppu
亜李蘭 別府店
- Beppu, Oita
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Naengmyeon (Korean cold noodle)
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港 船太郎MINATO SENTARO
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Raised in the world of cuisine with his father and grandfather before the cutting board
Raised from birth in an environment with chefs nearby, he had vague images of being a chef in the future for as long he can remember, but it was being invited to his grandfather's Japanese restaurant that started him on the road. Afterwards, he accumulated experience in Japan and thus came to where he is now.
港 船太郎MINATO SENTARO
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