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1 - 10 of 158 chefs

Kani Ryori & Washoku Kanikichi

かに料理と和食 かに吉

  • Nishi 11 Chome/18 Chome, Hokkaido
  • General,Japanese / General / Sashimi (raw fish)/Seafood / Crab

伊東 和利ITOKAZUTOSHI

Since high school, dedicating himself to Japanese cuisine for more than 30 years

After working in places in Susukino, Tokyo, Atsumi, and Chiba, Mr. Ito eventually returned to Susukino where he first started out working in the kitchen. His singular focus on Japanese cuisine shows itself in the dishes he prepares to this day.

伊東 和利ITOKAZUTOSHI

Sapporo Park Hotel Terrace Restaurant Piare

札幌パークホテル テラスレストラン ピアレ

  • Nakajima Park, Hokkaido
  • General,Western / Italian / Pasta / Cake

佐藤 健一Kenichi Sato

Homage to his grandmother's rice omelet shaped his vocation    

He was born in 1972 in Hokkaido. On his visit to his grandmother's place during summer vacation, he ate an omelet rice, which turned out to be his unforgettable experience. So it was natural for him to aspire to be a chef. After graduating from high school, he started working at the restaurant in the hotel to pursue his career. He felt glad and encouraged to see the steady increase of his job year by year. He was appointed as the head chef in 2014 and has been intent on serving his guests since then.           

佐藤 健一Kenichi Sato

Chou Umai Horumon Damashi Jango

腸うまいホルモン魂 じゃんごー

  • Bus Center Mae , Hokkaido
  • Yakiniku (grilled meat),Korean

藤本 剛Tsuyoshi Fujimoto

Everyone admits that he is a meat lover! His love for meat grew in intensity, so he opened a yakiniku restaurant.

He has just loved meat since a young age. His number one favorite thing is consistent with this-meat cuisine. He worked as a businessman after graduating from school, but he loved meat so much and couldn't give up on making meat his occupation. He was also blessed with a chance to start a business, opening this restaurant after training at a yakiniku (Japanese BBQ) restaurant in Tokyo. His love for meat is greater than Nature Jimon (Japanese manga), and his eyes are infallible when judging meat. The proprietor himself is responsible for laying in stock, and the restaurant is gaining popularity for the excellent freshness of the meat.

藤本 剛Tsuyoshi Fujimoto

Chugoku Ryori Koka

中国料理 孝華

  • Susukino, Hokkaido
  • General,Chinese / General / Yum Cha/Dim Sum / Szechuan

富井 祥司Shoji Tomi

His career in Chinese cuisine began when he decided to move to Tokyo to open a ramen restaurant.

Born in Niigata prefecture in July 1948, Mr. Tomi is the second son in a farming family. After graduating from middle school, he decided that he wanted to work in Tokyo, and from there, he moved into Chinese cuisine. After working for 10 years in Tokyo, he honed his skills for 13 years at the Korakuen Chinese Restaurant in Sapporo, Hokkaido. In 1987, he was appointed as a head chef at "Luhua", the Chinese restaurant in Sapporo Korakuen Hotel. Later, Mr. Tomi became a general head chef, overseeing all of the types of food prepared at the hotel. He has been working for a total of 23 years. In that time, he has taken on many important roles and been involved in the training of junior chefs and promoting development. He was awarded a Medal of Honor with a Yellow Ribbon by the Japanese government in Spring 2014.

富井 祥司Shoji Tomi

Otaru Masazushi Zenan

おたる政寿司 ぜん庵

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Sushi,Japanese / Tempura (battered, fried seafood and vegies) / Sashimi (raw fish)/Seafood / Sushi

西岡 秀美Hidemi Nishioka

Hidemi Nishioka transformed himself from a fisherman into a sushi artist making the most of the great taste of fish

Born February 13th, 1961, Hidemi Nishioka is a native of Hamanaka-cho, Hokkaido. After graduating from vocational school, he joined his father, who was a fisherman, to go fishing out at sea for two years. When the fishing season came to an end and he went for a meal at a sushi restaurant, it struck him that if he cooked the fish he caught in a similar way, they would be delicious. He then aspired to be a sushi artist and began his training at Omi Sushi Sohonten in Kushiro. Afterwards, he refined his skills at sushi restaurants, hotels, and other establishments in Yoichi and Kushiro. In 1989, he joined Masazushi and worked at the main store, becoming manager of Otaru Masazushi Zenan in 2010.

西岡 秀美Hidemi Nishioka

Sushi Hanayoshi

鮨 花吉

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

吉岡 亮平Ryohei Yoshioka

A skillful chef who offers exquisite seafood from Hokkaido.

Born in 1972 in Niseko-cho, Hokkaido. As his family ran a soba (buckwheat noodles) restaurant, naturally he entered the cooking field. After training at a sushi restaurant in Asakusa, Tokyo for 13 years, he learned how to select fish at a wholesale company in Chiba prefecture. In 2006, he went independent and opened [Sushi Hanayoshi] in his hometown Niseko-cho. He is still making efforts to offer exquisite seafood from Hokkaido to the guests and many from overseas as well.

吉岡 亮平Ryohei Yoshioka

Morning Market Restaurant Yamasan Michishita Shoten

朝市お食事処 山三 道下商店

  • Hakodate, Hokkaido
  • General,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl dish)

榊原 祐美子Yumiko Sakakibara

She loves cooking by nature! Smiles of the guests encourage her to make best efforts as a chef. 

She is from Hakodate. As she was brought up in a seaside town and her father liked fishing, she started cooking and preparing fish when she was very young, and naturally entered the cooking field after graduating from school. She accumulated experiences at an izakaya (Japanese pub) in Hakodate city, as a service and cooking staff. Smiles of the guests and their word [delicious!] encouraged her to make more efforts. She started working as the manager of [Michishita Shoten] through an encounter with the president. Currently she is improving her skills to please the guests more.

榊原 祐美子Yumiko Sakakibara

NEW SANKO Main Branch

ニュー三幸本店

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Beer gardens/halls,Taverns / General / General / Genghis Khan (grilled mutton)

三島 邦盟Kuniaki Mishima

Devoted to NEW SANKO! He always cooks with joy and pleasure.

He was born in Otaru city, Hokkaido. He worked part-time at [NEW SANKO] for 3 years in his high school days. He left his job once when he graduated from high school, however he re-entered the restaurant as he could not forget the joys of cooking. He learned the fundamental techniques and knowledge for cooking, and accumulated cooking skills under the late Master Toba. After experiencing working at [Okobachi Sanso branch] as the manager and master chef, he was transferred to [NEW SANKO Main branch]. Currently he is actively working in his hometown Otaru to spread the taste of [NEW SANKO], with support from the guests saying [delicious]. 

三島 邦盟Kuniaki Mishima

Restaurant TASSO Hotel Leopalace Sapporo

レストランTASSO(タッソ) ホテルレオパレス札幌

  • Nishi 11 Chome/18 Chome, Hokkaido
  • General,Western / Californian cuisine / Seafood / Steak

北村 裕Yutaka Kitamura

The Chef's Recommendations

A highly skilled chef opening up a whole new world of possibilities for Hokkaido cuisine under the idea of "local production for local consumption"

He was born in Miyagi in 1956. He worked at Hotel Sendai Plaza for 3 years and Alfa Sapporo (presently Hotel Okura Sapporo) for 8 years. He then went back to Sendai and had further training at a hotel there. He has moved to Leopalace hotels since 2003. In 2009 while working as the head chef of  [L'ORANGERIE] of Hotel Leopalace Sendai, he was awarded the Recognition of excellence activity, Director of production award of Ministry of Agriculture, Forestry and Fisheries. After worked as head chef at a resort hotel of Guam of the same company, in October 2017 he started working as head chef of the newly opened [Restaurant TASSO], ever since he has been bringing the best food to the table.

北村 裕Yutaka Kitamura

THE CRAFT

THE CRAFT

  • Susukino, Hokkaido
  • General,Western / General / American / Cocktail

金澤 昌春Masaharu Kanazawa

He gives his best efforts to meet requests of the guests to assure their satisfactions.

He was born in 1982 in Sapporo city. When he was a student at a technical college, he had a part-time job at a restaurant where he discovered the joy of cooking. Once, he got a job after graduating. However, he re-entered a culinary school in Tokyo at the age of 22. Then he improved his cooking skills at several Italian restaurants in Tokyo and returned to Hokkaido at the age of 30. He worked as a chef at an Italian restaurant and wine bar, and currently he is actively working as a chef at [THE CRAFT].

金澤 昌春Masaharu Kanazawa

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