101 - 120 of 127 chefs
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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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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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Hamburger Steak GRILL Omiya JR HAKATA CITY branch
ハンバーグ・ステーキ グリル大宮 JR博多シティ店
- Hakata Station, Fukuoka
- General,Western / Hamburger Steak / General / Steak
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大宮 勝雄Katsuo Omiya
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He sticks to keep working as an active chef.
He decided to be a chef at the age of 18 by being influenced by his uncle and started training at a French restaurant. At the age of 26, he became a sous chef at a hotel restaurant in New Zealand. At the age of 28, he went to England, France, Greece, and Morocco to learn their local cuisines. After returning to Japan, he worked at the French restaurant [La Terre], under Mr. Gerard Jordan from La Nappoule who had worked at [L'Oasis] in Southern France. In 1982, at the age of 32, he opened the current [Restaurant Omiya] in Asakusa.
大宮 勝雄Katsuo Omiya
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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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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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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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Kani Kaga Ryori Kadofuku
カニ・加賀料理 かど福
- Kumamoto, Kumamoto
- Japanese,Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Crab
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豊田 一徳Kazunori Toyoda
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Introducing tasty ingredients to as many people as possible.
He was born in 1957 in Ishikawa prefecture. He was originally working actively as a fisherman. He entered the field of Japanese cuisine to introduce tasty local ingredients from Kaga to as many people as possible, and to serve his dishes directly to them. After 4 year of training at [Sasabune], a renowned restaurant that has already closed down, he started working at [Kani Kaga Ryori Kadofuku].
豊田 一徳Kazunori Toyoda
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Chiso Yamatoya
馳走やまとや
- Hakata Station, Fukuoka
- Creative,Sosaku (creative) / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal) / Japanese Sosaku (creative cuisine)
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島子 裕朗SHIMAGO HIROAKI
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Enjoyed meeting and connecting with customers since working parttime
Born in Fukuoka in 1981. When he was still a student working in a Japanese restaurant, entertaining and chatting merrily with drinking customers, he starting to think about about making it into his future. While working at various Japanese teppanyaki (grill) restaurants and izakaya (Japanese-style pubs), he came to work at Chiso Yamatoya as a chef four years ago. Currently he works as both a chef and manager.
島子 裕朗SHIMAGO HIROAKI
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Teruzushi
照寿司
- Kitakyushu City, Fukuoka
- Sushi,Japanese / Sushi
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渡邉 貴義Takayoshi Watanabe
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He has transformed an ordinary old sushi shop in the town into a high-end one, popular among overseas guests.
He was born in 1977 in Fukuoka prefecture. He wanted to be a French chef when he was very young but entered the field of Japanese cuisine after graduating from a university. After three years of training, he joined [Teruzushi] run by his father to work as a sales staff, then became a chef of which they were shorthanded. In 2013, he became the third generation of [Teruzushi] and started its innovation. He upgraded the seafood quality and raised the prices. The restaurant became in a slump at first, but he did not change his beliefs and kept using the highest-grade ingredients, which has transformed this ordinary town sushi shop with more than 50 years of history, into a famous sushi restaurant even among guests from overseas.
渡邉 貴義Takayoshi Watanabe
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Sumiyaki Ishokutei Nagomiya
炭焼居食亭 和や
- Kokura, Fukuoka
- Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / General / Nabe (hot pot)
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橋本 淳HASHIMOTO JUN
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Sumiyaki resulting from the long pursuit of the most delicious cooking method.
Born March 23, 1972, in Fukuoka. Throughout ten years, the owner accumulated his experience from many izakayas. After researching ways to create delicious food, the owner came up with sumiyaki that preserves the original taste of the ingredients. With the realization of his dreams, he is now opening Sumiyaki Ishokutei Nagomiya
橋本 淳HASHIMOTO JUN
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VIN
VIN
- Akasaka, Fukuoka
- General,Western / French / Italian / Wine
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伴 隼人BAN HAYATO
The Chef's Recommendations -
I want to be able to provide highquality food at reasonable prices.
Born in 1982 in Fukuoka. The part time job he had as a student was in a restaurant and from there he grew to love cooking. He trained for many years at the renowned French restaurants Restaurant Hiramatsu and La Rochelle Fukuoka. In 2012, he opened VIN. Using the skills he cultivated at famous restaurants, he is able to offer authentic dishes at reasonable prices.
伴 隼人BAN HAYATO
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Minamifukuoka Zasshomachi Ryuichi
南福岡ざっしょ町 竜一
- Takeshita/Minami-Fukuoka, Fukuoka
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Sake
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龍 浩一RYU KOICHI
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In the restaurant business for nearly 30 years. Now a chef who captivates many
When he was a student, Koichi Ryu began working in a restaurant without much serious thought. But he was so taken by the head chef there that he started on the culinary path at the age of 18. At one point, he almost threw in the towel but there was no way he could completely give up on the culinary world. It's been thirty years now since he first chose this career. After working at Hakata Saryo, Fugu Taisho, Moyai (small restaurant), and various other restaurants, Mr. Ryu is now the owner of Ryuichi in Zashonokuma.
龍 浩一RYU KOICHI
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Seafood Restaurant Zauo Main Store
活魚茶屋ざうお本店
- Nishi-ku, Fukuoka
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Kaiseki (traditional multi-course meal)
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井上 修次INOUE SHUJI
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Experienced delectable Japanese cuisine during his culinary training and decided to devote himself entirely to Japanese cuisine
He was born in Fukuoka Prefecture in 1979. After graduating from high school, he started working part-time at a restaurant. Subsequently, he honed his craft for 5 years at a Japanese restaurant before working at Seafood Restaurant Zauo Main Store. Meticulously preparing fresh dishes, he puts his heart and soul into ensuring that these dishes will evoke feelings from his customers.
井上 修次INOUE SHUJI
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Buveur Orge
Buveur Orge ［ビュベール オルジュ］
- Yahatanishi-ku, Fukuoka
- French,Italian/French / French / Italian / European
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吉川 雅樹YOSHIKAWAMASAKI
The Chef's Recommendations -
In contrast with his beloved father, a sushi chef, he's challenging himself in the world of French cuisine!
Born in 1971 to a sushi chef father. After honing his skills at famous hotel restaurants in Fukuoka and Kobe, he set off for France. After learning about authentic French cuisine, he came back to Japan and set up his own restaurant. His restaurant, which used to be solely a French restaurant, has now expanded its offerings, developing into a "Western food and wine restaurant."
吉川 雅樹YOSHIKAWAMASAKI
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steak lounge Ren
steak lounge 煉
- Imaizumi, Fukuoka
- Teppanyaki,Yakiniku/Steak / General / Steak / Western Teppanyaki (iron griddle grilling)
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権藤 武志GONDO TAKESHI
The Chef's Recommendations -
I want to convey fun of cooking to the customer I make the most of such desire to my cooking
He was born in Fukuoka Prefecture in 1977. He has been interested in eating since he was a child. He naturally wanted to cook a delicious food. After graduating from a vocational school for becoming a licensed cook, he trained at hotels and Italian restaurants and then join this restaurant. His dishes are popular as he draws on his own experience and sense to create them. He use selected ingredients every day and keeps responding to the needs of customers
権藤 武志GONDO TAKESHI
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Motsunabe Mizutaki Yonbankan
もつ鍋・水炊き四番館
- Tenjin, Fukuoka
- Motsu Nabe (offal hotpot),Japanese / Motsu Nabe (offal hot pot) / Mizutaki (chicken hot pot) / Yakiniku (grilled meat)
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梅野 富宮子UMENO FUMIKO
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A childhood spent watching the backs of mum and dad that naturally lead to following this path.
Having helped out at her family home and restaurant since childhood, the world of food was always close to her. She was taught the joy of participating in a meal by her parents, and it was natural that she should set out to be a chef. At present, as the proprietress-to-be, she helps with the flavors and service of the Motsunabe Mizudaki Yombankan, and with a warm smile and attentiveness, she makes food to delight the taste buds and hearts of the people who visit each day.
梅野 富宮子UMENO FUMIKO
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Yakiniku no Ryuen
焼肉の龍園
- Kokura, Fukuoka
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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岩井田 隼也IWAIDA TOSHIYA
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A chef with a passion for serving delicious meat
Born in Kagoshima prefecture on July 19, 1982, this chef has a passion for serving the ultimate delicious meat prepared seared, rare, or roasted on one side. He spends his days at Yakiniku no Ryuen honing his cooking skills.
岩井田 隼也IWAIDA TOSHIYA
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Cotton Fields
COTTON FIELDS
- Nakasu, Fukuoka
- Beer Gardens/Halls,Taverns / Imported Beer / Beer / General
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諸岡 昭二MOROKA SHOJI
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Our chef's former occupation as an automotive engineer allowed him to transition brilliantly into a culinary architect who lets nothing go to waste.
He had originally worked as an engineer for the automobile industry, but after the Oil Crisis he switched careers to become a chef - a longtime passion. He ran his own food cart while attending culinary school, serving dark beer, which was quite rare at the time. He opened this establishment, "COTTON FIELDS", in 1980. He takes special care in selecting ingredients, and his motto is not to let a single part go to waste, with a special talent for bringing out the unique flavor of each component. He's most famous for his excellent spare ribs, garnished with a secret sauce he invented back in his food cart days.
諸岡 昭二MOROKA SHOJI
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Hakata Taki Gyoza Ikeda Shoten
博多 炊き餃子 池田商店
- Hirao/Kiyokawa, Fukuoka
- Gyoza (dumplings),Chinese / Shochu / Gyoza (dumplings) / General
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冨永 信一TOMINAGA SHINICHI
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By making sure ingredients change every day, there is always an eye on consistent quality.
Born in 1973, and a native of Fukuoka Prefecture, he had always loved food, but was working at a company unrelated to the culinary world. From there, he decided to change occupations and pursue the path of becoming a chef. Every day he constantly watches changes in conditions and the quality of ingredients to insure a consistent high level of quality, which means he is always studying the textures and flavors of the food he has perfected.
冨永 信一TOMINAGA SHINICHI
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