Kyushu Chef search result : Page 7

Kishikawa きし川 Kokura, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Crab

村上翔太MURAKAMISHOTA

It's been my dream to be a chef ever since I was little.

Born in Kanagawa Prefecture in 1986. I've loved cooking ever since I was little and have always had the dream of becoming a chef. Be it a la carte dishes or main dishes, I spare no effort in making each and every dish.

村上翔太MURAKAMISHOTA

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)

井上　修次INOUE SHUJI

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

Hakata Miyachiku 博多みやちく Nakasu, Fukuoka Yakiniku (Japanese BBQ),Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Yakiniku (grilled meat)

川上　大輔KAWAKAMI DAISUKE

My mother was my mentor in cooking. Food was always a part of my life.

When he was in university, he started working at a sushi restaurant, which lasted three years. Subsequently, he worked at a restaurant specializing in charcoal grilling. After eleven years of acquiring the necessary skills and expertise, he became the manager. About four years ago, I started breaking new ground with Hakata Miyachiku and am still doing so today.

川上　大輔KAWAKAMI DAISUKE

Yumehana Genkido 夢花　げんき堂 Hakata Station, Fukuoka Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Motsu Nabe (offal hot pot)

奥　英祐OKU EISUKE

Following in his father's footsteps.

Eisuke was born in 1963 in Fukuoka Prefecture. As a child he watched his father work in the restaurant business. After graduating high school, he learned the trade as he worked 12 years at restaurants specializing in sushi and traditional Japanese cuisine. At age 30, Eisuke got into the izakaya business. He opened Yumehana Hakata in 1996, becoming head chef. He specializes in traditional Japanese cuisine.

奥　英祐OKU EISUKE

Hakata Chuka Soba Marugen 博多中華そば　まるげん Hirao/Kiyokawa, Fukuoka Ramen,Ramen (noodles) / Gyoza (dumplings) / Tantanmen (tantan ramen) / Tsukemen (noodles served separately from dip soup)

鈴木　克学SUZUKI YOSHITAKA

Aiming for a new, loved flavor in his native Hakata

He's loved eating since the beginning, and, a few years into being a cook after collecting experience in western and Italian restaurants, he had a fateful meeting with a certain bowl of ramen. From there, his course was decided. Returning to his native Hakata, he succeeded in developing through repeated trial and error a hitherto-untasted brand new flavor. Since then, he's earned the affection of many customers, and not just locals at that.

鈴木　克学SUZUKI YOSHITAKA

Genkiya No.2 げんき家　2号店 Hakata Station, Fukuoka Izakaya (Japanese tavern),Taverns / General / Yakitori (grilled chicken skewers) / Shochu

内山　博之UCHIYAMA HIROYUKI

Unforgettable enjoyment, a journey to the world of cuisine...

Born in Fukuoka, he began his working life in the restaurant industry, but left to try his hand in another field. After ascending through the ranks for four years working in IT, he realized he couldn't forget his time in the food service world and decided once more to return to the culinary path. For two years he trained at Hakata's renowned Nobunaga, and since then his talent has been on display at Genkiya.

内山　博之UCHIYAMA HIROYUKI