1 - 20 of 128 chefs
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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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Kankoku Yakiniku Jingisukan Asia Sakaba TENJIKU
韓国焼肉 ジンギスカン亜細亜酒場天竺
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Shabu-shabu (boiled meat slices) / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)
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柴山 大地Daichi Shibayama
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Mr. Shibayama makes high-quality Wagyu beef from Hokkaido into a dish that can be enjoyed by all five senses.
He was born in 1983 in Hokkaido. During a trip around Japan, he was attracted by the people and cuisine he met in various places and decided to become a chef. After graduating from the Hokkaido Chuo School of Culinary Skills, he trained for five years as a chef at "Nagomi no Yado Iida" in Shakotan Town. Then he moved to Okinawa, where he honed his skills in various restaurants, including Okinawan cuisine, seafood, international cuisine, and yakiniku restaurants, before opening his own restaurant in the American Village that gained popularity. Later, he returned to Hokkaido and became the head chef at Tenjiku by a turn of fate.
柴山 大地Daichi Shibayama
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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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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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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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Hokkaido Yakiniku Kaneushi
北海道焼肉 かねうし
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Horumon (offal meat)
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林 潤Jun Hayashi
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A chef who works diligently with ingredients to create a superb dish.
Mr. Hayashi was born in 1972 in Hokkaido. He started his career at a Japanese restaurant in Hokkaido. Then he worked in various genres, including a Kyoto-style Yakiniku restaurant. From January 2023, he became a member of Hokkaido Yakiniku Kaneushi.
林 潤Jun Hayashi
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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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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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Hakodate Dining Gaya
函館ダイニング雅家
- Hakodate, Hokkaido
- Izakaya (Japanese tavern),Taverns / Sushi / Sashimi (raw fish)/Seafood / Crab
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築城 明博Akihiro Tsuiki
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His vast knowledge of a range of cuisines, including Japanese, is the backbone of Hakodate Dining Gaya
Born in Hakodate, he enjoyed eating from a young age and developed an interest in cooking. When he was heavily into boxing, he often ate ramen. This prompted him to move to Tokyo to study Chinese cuisine. After that he developed an extraordinary talent for cooking and built up experience and expertise across a range of different culinary styles including provincial cuisine and traditional Japanese cuisine. "What you see and what you eat will be a very powerful thing for a chef," he says. He continues to study cooking by trying dishes at many different restaurants. His expertise and constant self-improvement play a central role in the food served at Hakodate Dining Gaya today.
築城 明博Akihiro Tsuiki
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Wagyu Kurosawa Otaru Ekimae Branch
和牛黒澤 小樽駅前店
- Otaru/Yoichi/Shakotan, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Dojo (loaches) / Crab / Sukiyaki (hot pot stew)
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平尾 哲哉Tetsuya Hirao
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Mr. Hirao learned about cooking, not only the technique but more about what's in it.
He was born in Hokkaido. Started in the restaurant industry at a major Yakiniku (Japanese BBQ) restaurant. Then, he worked for a wholesale food and tableware company to gain more in-depth know-how about meat. The restaurant he chose was Wagyu Kurosawa Main Branch to acquire knowledge and return to the culinary world in earnest. After honing his skills at the main branch, he was transferred to the second restaurant, Wagyu Kurosawa Otaru Ekimae Branch, which was opened in 2020. Currently, he serves as the manager and head chef.
平尾 哲哉Tetsuya Hirao
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SUNTORY WHISKY BOTTLE BAR Sapporo BAR GARBO
SUNTORY WHISKY BOTTLE BAR 札幌BAR GARBO
- Susukino, Hokkaido
- Bar/Cocktails,Bars (pubs) / Cocktail / Whisky / Spirits
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堀野 衣真里Imari Horino
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A bartender who proposes a blissful moment on the night of Sapporo.
Ms. Horino was born in 1992 in Hokkaido. As a bartender, She keeps providing blissful moments to those who spend their nights in Sapporo. Although she was not accustomed to drinking alcohol at first, she became interested in the history and tradition of whiskey and started to learn about various whiskeys. She guides the depths of the whisky world, sharing her experience of discovering whisky's charms from scratch.
堀野 衣真里Imari Horino
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Miso Senka Ramen Shop TSUBAKI SECOND
味噌専科 麺屋 椿 TSUBAKI SECOND
- Hakodate, Hokkaido
- Ramen,Ramen (noodles) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)
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手取 崇Takashi Tedori
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Overcoming his parents' opposition, Mr. Tedori started walking the path of cuisine. He focuses on his 2 restaurants that compete on miso ramen.
Mr. Tedori was born in 1982 in Hokkaido. As a young boy, he loved exercise and baseball. Though his parents wanted him to have a steady job, he was attracted to acquire a special skill. So he started working part-time as a high school student at Hakodate Noodle Kitchen Ajisai. After graduating from a vocational school, he was employed full-time at that same restaurant. While visiting various branches, he was promoted to main branch head when he was 24. After sharpening his general manager and restaurant head skills, he opened Ramen Shop TSUBAKI in 2022. The following spring, he opened the second branch, Miso Senka Ramen Shop TSUBAKI SECOND.
手取 崇Takashi Tedori
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Wagyu Kurosawa Sakaimachi-dori Branch
和牛黒澤 堺町通り店
- Otaru/Yoichi/Shakotan, Hokkaido
- Unagi (eel),Japanese / General / Sukiyaki (hot pot stew) / Japanese Beef Steak
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兪 昌日Masahi Yu
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Running the ideal restaurant with a passion for flavor.
Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.
兪 昌日Masahi Yu
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Hakodate Kaisen Izakaya Yan-shugyoba Nidaime Shoueimaru
函館海鮮居酒屋 ヤン衆漁場二代目昌栄丸
- Hakodate, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Shochu
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前田 秀喜Hideki Maeda
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Mr. Maeda takes pride in freshly caught local fish and devotes his life to providing delicious beach cuisine.
He was born in 1958 in Hokkaido. Growing up watching his father, a fisherman, he also engaged in fishing in Hokkaido aboard the fishing boat Shoueimaru. His father founded a restaurant in Hakodate, hoping to serve local fresh fish dishes. Inspired by that, he became fascinated with the work of a chef and opened his restaurant in Goryokaku, Hakodate, in 1994 under the name "Nidaime (second generation)." Since then, he has devoted himself to purchasing in Minami-Kayabe, maintaining fish in the fish tank, and his knife-handling skills. The restaurant moved to Matsukaze-cho in 2016. His signature beach cuisine and cool hospitality attract locals and tourists.
前田 秀喜Hideki Maeda
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Yakiniku Minaho Shinkingyuittogai
焼肉みなほっ しんきん牛一頭買い
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)
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行澤 誠一Seiichi Yukizawa
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After training at a hotel and various restaurants, he became a manager of a Yakiniku restaurant which he was fascinated by
He was born in 1971 in Hokkaido. By helping his mother who is good at cooking, he got to like cooking himself. After graduating high school, he went to a cooking college. After graduation, he started his training in the kitchen of the banquet section of Sapporo Grand hotel, where he worked for 5 years. Then he had more training at different types of restaurants. As he was always interested in Yakiniku restaurants, he took the offer and started working as the head chef. He demonstrates his skills with the wish of wanting to spread the ingredients of southern Hokkaido and so boosting the local area.
行澤 誠一Seiichi Yukizawa
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Wagyu Kurosawa Main Branch
和牛黒澤 本店
- Otaru/Yoichi/Shakotan, Hokkaido
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Unagi (eel) / Sukiyaki (hot pot stew)
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兪 昌日Masahi Yu
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Running the ideal restaurant with a passion for flavor.
Mr. Yu was born in 1964 in the City of Otaru, Hokkaido. Starting in his childhood, he had many opportunities to help in the kitchen of his family's yakiniku restaurant. Although his main job is as director of an entertainment facility and a nursing care facility, he decided to open a restaurant where he would like to eat. After reading more than 300 books on food, he went out to eat both domestically and internationally. After trial and error, he created the basic taste. In 2018, he opened the Wagyu Kurosawa Main Branch, and he continues actively working.
兪 昌日Masahi Yu
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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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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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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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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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