1 - 20 of 128 chefs
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Hokkaido Jingisukan Lemon
北海道ジンギスカン 檸檬
- Susukino, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Whisky
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宮越 瑠花Ruka Miyakoshi
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Ms. Miyakoshi offers the taste of Hokkaido with professional skill, love, and sincerity.
She was born in 1998 and has been the manager of Hokkaido Jingisukan Lemon since its opening in 2024. It is her second store, having previously also served as the manager of an affiliate branch. She has extensive knowledge of ingredients and drinks and makes every effort to share this knowledge with her staff. Through her daily study and information gathering, she deepens her passion for the restaurant's service and hospitality, and her motto is to make it an attractive place for guests. With her cheerful and responsible personality, she works with younger staff members to develop the restaurant.
宮越 瑠花Ruka Miyakoshi
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Jyanome Sushi
蛇の目寿司
- Rumoi, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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牧戸 裕太Yuta Makito
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Mr. Makito offers seasonal ingredients selected with keen eyes and the best cooking methods.
He is currently working as a chef at Jyanome Sushi. With its roots in a fresh fish restaurant, Jyanome Sushi is proud of its seasonal ingredients, which are selected with keen eyes for quality. For guests who visit the restaurant for various purposes, Mr. Makito offers excellent dishes that satisfy the five senses, valuing the individuality of the high-quality ingredients.
牧戸 裕太Yuta Makito
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Korean Cuisine Sumibi Yakiniku Ryuchan
韓国料理 炭火焼肉 龍ちゃん
- Hokkaido University, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Makgeolli
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朴 炳龍Park Byungyeon
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Mr. Park wants to offer thoughtful dishes made from the traditions of Korea and his experience in Japan.
He was born in 1977 in Korea. His mother runs a restaurant, so cooking has been a familiar part of his life since he was a child. He came to Japan to study in 2000. He continued his exploration of techniques and flavors through 10 years of training at a yakiniku restaurant in Tokyo, where he had a part-time job as a student. After his marriage and wife's pregnancy, he moved to Hokkaido and opened his own restaurant, Ryuchan, in 2011. The cuisine, which combines tradition with a unique sense of style, delivers warmth and excitement to the people who eat it.
朴 炳龍Park Byungyeon
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Sushi Restaurant SAIKA
寿し処 彩華
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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永山 亮Ryo Nagayama
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Mr. Nagayama is a single-minded sushi and Japanese food artisan who fulfilled his longtime dream after finishing his training.
Mr. Nagayama was born in 1977 in Hokkaido. He resolved to become a chef after hearing the praise of customers, who thought his food was delicious, at a part-time job during his school days. These comments gave him joy and a sense of purpose. After graduating high school, he began studying at a sushi restaurant in Otaru-shi. He admired the senior artisans there and started thinking he wanted to have his own sushi restaurant one day. With his 22 years of the learning experience, he struck out on his own. After opening Sushi Restaurant Saika, he also opened Otaru Robatayaki Hakkaku in June 2020. Sushi Restaurant Saika moved to its present location in March 2022 and continues to this day.
永山 亮Ryo Nagayama
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Teppanyaki Cocoro (Grand Park Otaru)
鉄板焼き こころ （グランドパーク小樽）
- Otaru/Yoichi/Shakotan, Hokkaido
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling)
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始閣 清和Kiyokazu Shikaku
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Mr. Shikaku was impressed at the restaurant of fate and entered the way of a chef. The guest's smile is his treasure.
While working for an insurance company, his boss took him to a restaurant where he was so impressed that he decided to enter the culinary world. Starting with New Otani Inn Sapporo, he has trained at Crescent Hotel, Rusutsu Resort, and Niseko Northern Resort An'nupuri. At Teppanyaki Cocoro, he serves teppanyaki dishes using Hokkaido specialty ingredients such as beef fillet and sirloin of Hokkaido brand Shiraoi beef and fresh seafood caught in Otaru and the surrounding waters of Hokkaido.
始閣 清和Kiyokazu Shikaku
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Yakiniku Kappo Hajime
焼肉割烹はじめ
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Japanese Beef Steak / Yakiniku (grilled meat)
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久保 沙佑Sasuke Kubo
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Experienced in many renowned restaurants in Hokkaido, Mr. Kubo proposes special yakiniku along with the producer's passion.
He was born in 2001 in Hokkaido. After experiencing several popular Yakiniku restaurants in Hokkaido, including Shimadaya, Nikudokoro Ginbeko, and Yakiniku Gurumanzu Ito, he joined Yakiniku Kappo Hajime in April 2024. In addition to meat, he offers a wide variety of attractive ingredients from producers throughout Hokkaido to numerous guests.
久保 沙佑Sasuke Kubo
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Diningbar HOJU
Diningbar HOJU
- Odori Park, Hokkaido
- Dining Bar,Dining bar / Sashimi (raw fish)/Seafood / General / Western Sosaku (creative cuisine)
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福田 凌哉Ryoya Fukuda
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Growing up watching his father, Mr. Fukuda chose the path of the chef.
He was born in 1996 in Hokkaido. Growing up as a child watching his chef father, he decided to follow the path of the chef himself. His life as a chef began at a French restaurant in Hokkaido. After three years of training, he worked for about six years in a dining bar serving Japanese, Western, and Chinese menus. Later, he worked for three years as a cook specializing in Western cuisine at a restaurant owned by his father, who inspired him to become a chef. The skills he has cultivated in various genres, including Western cuisine, support the creation of the current restaurant's richly unique menu.
福田 凌哉Ryoya Fukuda
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Hakodate Seafood Izakaya Uomasa Goryokaku Main branch
函館海鮮居酒屋 魚まさ 五稜郭総本店
- Hakodate, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine
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高野 信子Nobuko Takano
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Knowing everything about ingredients, distribution, and management, she has devoted herself to working for the guests!
She was born in 1985 in Hakodate city. After graduating from Hokkaido Automotive Engineering College, she entered the service industry. She worked hard to open [Hakodate Seafood Izakaya Uomasa Susukino branch] in 2011. From 2012, she worked as the manager at [Hakodate Seafood Izakaya Uomasa Mihara branch]. Since 2016, she has been devoting herself to [improving service quality] for the guests at [Hakodate Seafood Izakaya Uomasa Goryokaku Main branch].
高野 信子Nobuko Takano
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Shabu-shabu Temujin
しゃぶしゃぶテムジン
- Hakodate, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / General / Shabu-shabu (boiled meat slices) / Nabe (hot pot)
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村岡 孝彦Takahiko Muraoka
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Utilizing the experience and knowledge he has cultivated, Mr. Muraoka proposes a new way to enjoy meat.
He was born on January 29, 1989 in Hokkaido. To follow in his father's footsteps, who took charge at Jingisukan Temujin, he decided to take on the challenge of managing a restaurant. He moved to Tokyo in his early 20s and gained experience in a variety of restaurants, including izakaya (Japanese-style pub), ramen, and yakiniku restaurant, and acquired management know-how. While respecting the flavors and traditions established by his father, he has forged his own path, opened Shabu-shabu Temujin in Hakodate on April 25, 2024, at Hakobiva in front of Hakodate Station, in addition to the Jingisukan restaurant.
村岡 孝彦Takahiko Muraoka
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Dondokoro Donbu
丼処丼ぶー
- Susukino, Hokkaido
- Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Donburi (rice bowl) / Whisky
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高橋 愛美Manami Takahashi
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Ms. Takahashi's goal is to create a store that will please not only tourists but also locals.
She was born in 1987 in Hokkaido. She worked at restaurants in Hokkaido, including Japanese and seafood restaurants and Italian restaurants. She has also experience in customer service and sales and has been involved in many people's lives through his work. Dondokoro Donbu, where she currently serves as the manager, is a restaurant that offers signature seafood rice bowls at reasonable prices, mainly for lunch. She strives to create a restaurant that not only tourists but also local customers can enjoy spending time.
高橋 愛美Manami Takahashi
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Oniwasoto Fukuwauchi
鬼はそと 福はうち
- Sumikawa/Makomanai/Moiwa, Hokkaido
- Udon (noodles),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew) / Curry Udon (noodles)
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安藤 殉司Junji Ando
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Aiming to be a chef who can be familiar with both cooking and guest service.
Mr. Ando was born in 1967 in Hokkaido. Wanting to be able to serve both customers and cook, he began working in a hotel restaurant where he could also serve as a waiter. He devoted himself to his daily training, studying cooking in the kitchen and developing a spirit of hospitality in the hall. After that, he moved to a Yakiniku restaurant, where he gained experience to become a meat expert. In 2003, he moved to an affiliated restaurant, "Kaisen & Meat Steak Maruyama." Then, in 2013, he moved to "Oniwasoto Fukuwauchi" as the head chef.
安藤 殉司Junji Ando
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CAFE LOUNGE mosuKe
CAFE LOUNGE mosuKe
- Odori Park, Hokkaido
- Cafe,Cafe/Sweets / Soup Curry / Cake / Parfait
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北川 賢太Kenta Kitagawa
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Mr. Kitagawa is a Michelin-starred food specialist who has mastered making the most of ingredients.
He was born in 1979 in Hokkaido. His family had a restaurant business, so he asked for toys for playing house in his childhood. At 15, he moved to Tokyo and worked as a live-in chef at a kappo restaurant. Later, he trained at several French restaurants in Tokyo before returning to his hometown of Asahikawa. Auberge Ninguruforet, where he was appointed as the head chef, was listed in the Michelin Hokkaido 2017 special edition. After serving as a chef at the Michelin-starred restaurant Hiruoka, he works at CAFE LOUNGE mosuKe.
北川 賢太Kenta Kitagawa
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Syunmi Karoku
旬味 鹿六
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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布施 直樹Naoki Fuse
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Mr. Fuse has taken over the taste and the way of being a restaurant from the late proprietor.
Mr. Naoki Fuse was born in 1980 in Miyagi. At the age of 20, he started working as a chef. After learning the basics of cooking at Syunmi Karoku, he contributed to Shunka, located in Goryokaku Tower. After gaining many experiences as a chef, he took over Shunmi Karoku. The restaurant has been supported by not only local people but also a lot of guests since it opened in 2013. He has maintained the tastes many people love and a flexible style that can adjust to various scenes.
布施 直樹Naoki Fuse
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Birra Ristrante GAJA Eniwa branch
ビラ・リストランテ GAJA 恵庭店
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat) / Korean
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名畑 優樹Yuki Nahata
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Customer's happiness is his happiness!
Mr. Nahata was born in November 1982 in Hokkaido. He has been involved in the restaurant industry for about 20 years, since he was 18 years old. He has taken over from his predecessor, but he will provide his customers the best space and service with his natural cheerfulness and energy! Please feel free to talk to him when you visit the restaurant! All of the employees look forward to serving you!
名畑 優樹Yuki Nahata
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Miracle Yukiya
味楽屡 ゆきや
- Niseko/Kutchan/Rusutsu, Hokkaido
- Japanese,Japanese / Udon (noodles) / Soba (noodles) / Curry
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齋藤 行哉Yukiya Saito
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Mr. Saito is pouring his passion into developing safe, healthy food that also accommodates allergies and religious beliefs.
Mr. Saito was born in 1954 in Hokkaido. Losing his mother because of her cancer increased his knowledge about nutrition and oriental medicine. After working for a large agricultural material manufacturer, he became a member of the Community-Reactivating Cooperator Squad for Niseko town in 2011. In November 2012, he established Niseko Food Commission Workers Collective, which makes and sells products made from rice flour from Niseko. Next month, he opened Miracle Yukiya. He serves safe, healthy, and tasty dishes to give guests a "fun experience having dishes together at the same table."
齋藤 行哉Yukiya Saito
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Jingisukan Temujin Yunokawa Branch
ジンギスカン テムジン 湯川店
- Hakodate, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / General / Teppanyaki (iron griddle grilling) / Genghis Khan (grilled mutton)
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村岡 孝彦Takahiko Muraoka
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Inheriting the thoughts of his father, Mr. Muraoka wants to bring smiles to people's faces through food.
He was born on January 29, 1989 in Hokkaido. Following in the footsteps of his father, who was in charge of Jingisukan Temujin, he decided to take on the challenge of running a restaurant. He moved to Tokyo in his early 20s and gained experience and management skills in a variety of restaurants, including izakaya, ramen, and yakiniku restaurants. Respecting the flavors and traditions established by his father, he has paved his way and continues to offer a new style of Jingisukan that many guests love.
村岡 孝彦Takahiko Muraoka
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Sushiya no Negami
すし屋の根がみ
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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根上 和義Kazuyoshi Negami
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Mr. Negami was influenced by his father and aimed to walk the path of cuisine. He is a passionate artisan that studied hard due to his passion for sushi.
Mr. Negami was born in 1963 in Hokkaido. Being influenced by his father, who was a chef, he held hopes of becoming a Japanese chef himself one day. After graduating high school, he trained for around 5 years at a sushi restaurant introduced by an acquaintance. Later on, after working at an eat-out chain sushi restaurant, he worked at the famous Susukino restaurant "Sushiya no Yamada," where he polished his skills for over 20 years. Utilizing his steady skill and rich experience, he opened "Sushiya no Negami" in 2010. His carefully made Ezo-mae sushi, which uses the rich ingredients of Hokkaido, is highly praised.
根上 和義Kazuyoshi Negami
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Koshitsu Yakiniku Mikakuen Minami Sanjo Branch
個室焼肉 味覚園 南3条店
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)
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佐藤 健太郎Kentaro Sato
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Mr. Sato was deeply moved by the cuisine and presentation for wedding ceremonies, which inspired him to pursue a career in the culinary world.
He was born in 1969 in Hokkaido. Impressed by the cuisine and presentation at weddings, he entered the culinary world with a desire to work as a chef at a hotel. After graduating from school, he started working at a hotel and dedicated himself to training as a Western cuisine chef. Later, he further honed his skills at a yakiniku (Japanese BBQ) restaurant and an izakaya (Japanese pub). In 2021, he joined Mikakuen Minami Sanjo Branch. As head chef, he now creates healing moments for guests, sometimes from the kitchen and sometimes behind the counter.
佐藤 健太郎Kentaro Sato
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Yakitori Bancho Sapporo Tunagu-Yokocho Branch
やきとり番長 札幌つなぐ横丁店
- Sapporo Station, Hokkaido
- Yakitori/Kushiyaki (grilled skewers),Japanese
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名畑 いるかIruka Nahata
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Mr. Nahata wants to introduce delicious local grilled chicken skewers in Nagano prefecture to the people in Hokkaido!
Mr. Nahata was born in 1998 in Sapporo, Hokkaido. After graduating high school, he attended Campbellsville University in Kentucky, United States. He then transferred to the College of Central Florida and graduated. He worked as a manager at Kotoya Japanese restaurant in California for a year after graduation. Still, he came back to Japan due to the pandemic of COVID-19. He has worked as a general manager of Yakitori Bancho and Tebasaki Bancho for Bancho for 2 years.
名畑 いるかIruka Nahata
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Sapporo Yakiniku Itsumokoko Susukino Main Branch
札幌焼肉いつもここ すすきの本店
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Yakiniku (grilled meat)
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千葉 洋之Hiroyuki Chiba
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The owner enjoys cooking based on his grandfather's instruction.
Mr. Chiba was born in 1982 in Hokkaido. Receiving guidance from his grandfather, who ran a Yakitori restaurant in Sapporo, triggered his interest in cooking, and he woke up to the joy of cooking from elementary school. He worked in a department store as a vegetable buyer, spotlighting ingredients that are the starting point of food. After that, he trained at a Yakiniku restaurant and became the manager, performing his skills as both a manager and a chef. Then, he left the company to open his own Yakiniku restaurant and opened Sapporo Yakiniku Itsumokoko Susukino Main Branch in August 2024.
千葉 洋之Hiroyuki Chiba
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