41 - 60 of 128 chefs
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French Restaurant Mikuni Sapporo
フレンチレストラン ミクニサッポロ
- Sapporo Station, Hokkaido
- French,Italian/French / French / Wine
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小川 主水Mondo Ogawa
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Found his own direction after meeting with various famous chefs
Born in 1972 in Hiroshima. After graduating from high school, went to the Tsuji Culinary Institute. During training in the school's French branch, he and Chef Kinoshita of [Eau Gyaman de Tokio] were in the school at the same time. After graduating, he joined the [Shima Kanko Hotel] in Mie Prefecture. Here, he was colleagues with Chef Kishida of [Kantesansu]. After this, he was in the opening staff of the [Taiyuvan Robuchon], and then joined [Mikuni]. He has worked as a chef of [Mikuni Sapporo] for 12 years, since its opening.
小川 主水Mondo Ogawa
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Japanese Cuisine Matsumae
日本料理 松前
- Hakodate, Hokkaido
- Japanese,Japanese / General / Kamameshi (rice cooked in an iron pot) / Sashimi (raw fish)/Seafood
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大吉 孝幸Takayuki Oyoshi
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Mr. Takayuki Oyoshi's motivation, to create dishes with his skillful cooking techniques, is the word [delicious].
He was born in 1963 in Hokkaido. As he liked cooking since his elementary school days, and liked to be told [delicious] by those who ate his dishes, he decided to become a chef. After graduating from high school, he trained at [Ginzushi Chuo-tei] in Tomakomai, then actively worked at various restaurants including one at a hotel in Hakodate city. Currently he shows his skillful techniques as the master chef at [Nihon Ryori Matsumae], welcoming guests with dishes carefully and wholeheartedly created one by one.
大吉 孝幸Takayuki Oyoshi
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Ebisu Shoten Minami 2 Nishi 5
恵美須商店 南2西5
- Odori Park, Hokkaido
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)
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増田 義昭Yoshiaki Masuda
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A manager who leads customers to a smile by paying attention to the space where they enjoy their meals.
Mr. Masuda was born in 1986 in Hokkaido. He was away from his home prefecture for 10 years but joined Ebisu Shoten after returning in 2017. Since 2022, he has worked as the restaurant manager at Ebisu Shoten Minami 2 Nishi 5. He serves dishes made with fresh Hokkaido ingredients and served with care, with the hope that customers will "enjoy Hokkaido's local cuisine." In addition, he values communication with guests that allows them to spend an enjoyable and comfortable time in a way that only izakaya bars can provide.
増田 義昭Yoshiaki Masuda
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Taj Mahal Sapporo Factory Branch
タージ・マハールサッポロファクトリー店
- Sapporo Station, Hokkaido
- Indian,Other Asian / Curry / Indian Curry / Soup Curry
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Deewan SinghDeewan Singh
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Mr. Singh offers authentic tandoor cuisine based on his training experience in India.
He was born in India. Growing up in a family of cooks, he naturally decided to pursue a culinary career under the influence of his brothers and father. He gained various experiences in hotels all over India. In 2018, he came to Japan to replace his brother, who was the chef at Taj Mahal Sapporo Factory restaurant, when he returned to India. Specializing in tandoori cuisine, he brings the authentic flavors of India to Hokkaido.
Deewan SinghDeewan Singh
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Ryokichi
漁吉
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl) / Donburi (rice bowl)
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平本 清忠Kiyotada Hiramoto
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Mr. Hiramoto offers superb dishes that make the most of Hokkaido ingredients with techniques honed in the world of sushi artisans.
He was born in 1969 in Chitose, Hokkaido. He is an experienced chef who has been honing his skills in the world of artisan chefs since his teenage years. After working as a chef at a sushi restaurant in Otaru for 20 years, he has worked at many restaurants in Hokkaido, mainly sushi restaurants. Currently, he is the chef at Ryokichi, serving a varied menu that makes the most of Hokkaido ingredients, including those from Yoichi.
平本 清忠Kiyotada Hiramoto
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Jingisukan Juttetsu
ジンギスカン 十鉄
- Susukino, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)
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中野 太貴Daiki Nakano
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Mr. Nakano wanted to see the smiles of people enjoying Jingisukan, so he became a chef.
He was born in 1995 in Hokkaido. He started working part-time at his father's Jingisukan restaurant while studying at a medical university. While working at the restaurant, he learned cooking skills on-site under the guidance and supervision of the store manager at that time. As he saw the guests enjoying their meals and smiling while eating Genghis Khan, he gradually developed a strong attraction to the restaurant industry. After graduating, he decided to pursue a career as a chef. He is currently dedicated to his role as the manager of Juttetsu with the belief that he wants more people to experience the unique Jingisukan of Hokkaido.
中野 太貴Daiki Nakano
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Ebisu Shoten Shinsatsu BLOCK Branch
恵美須商店 シンサツBLOCK店
- Shin-Sapporo/Shiroishi, Hokkaido
- Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sushi / Teppanyaki (iron griddle grilling)
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舘野 友紀Yuuki Tateno
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To see the happy faces of customers. A chef who delivers delicious food and smiles.
Mr. Tateno is a native of Sapporo. He worked for 13 years as a cooking manager at a Robata (Japanese - style barbecue cooked over charcoal) restaurant in Susukino, honing his culinary skills. After that, he made up his mind to own his own restaurant. Utilizing his experience, he became a chef at Ebisu Shoten Shinsatsu BLOCK Branch. With the desire to provide customers with delicious food at a reasonable price, he takes great care with his suppliers and offers dishes with outstanding cost performance. He runs the restaurant with all his heart and soul so that people can have an enjoyable dining experience through delicious food.
舘野 友紀Yuuki Tateno
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Uni Senmonten Yoichiya Jikka Branch
うに専門店世壱屋 余市実家店
- Otaru/Yoichi/Shakotan, Hokkaido
- Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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石川 晴希Haruki Ishikawa
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Mr. Ishikawa delivers moments of bliss to guests with a commitment to deliciousness.
He was born in 1991 in Hokkaido. Influenced by his father, who was a chef, he decided to work in a restaurant. Started his career at Otaru Narutoya, a restaurant specializing in karaage (deep-fried chicken) in Otaru City. Then, he moved to the Yoichiya Jikka Branch in 2022. He is currently the branch manager and welcomes visitors daily with his passion for Yoichi, where he was born and raised.
石川 晴希Haruki Ishikawa
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Restaurant Cote D'or
レストラン コートドール
- Maruyama Park, Hokkaido
- French,Italian/French / French / Wine / General
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藤谷 圭介Keisuke Fujiya
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Enjoyed reading cookbooks ever since he was a child
Born in 1983 in Esashi town, Hokkaido. Grew up in a fisherman's household, and has been preparing fish and loving cooking since childhood. Went to culinary school after graduating from high school, and entered the world of French cuisine. Trained in well-established restaurants such as [Apisius] and [Le Bouchon], and then travelled to France. Conducted apprenticeships in Paris and Monaco, and worked in Sapporo restaurants after returning home. Currently, he is working as the third chef of this restaurant.
藤谷 圭介Keisuke Fujiya
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An no Ie
アンの家
- Nakajima Park, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak
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大西 悦子Etsuko Onishi
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A mother wants children to eat real food.
Born in Hokkaido in 1950. Learned the basics of cooking in culinary school, and returned to her hometown in Hokkaido. One day, she learned about the Wagyu boom taking the world by storm, and she "wanted to offer real Wagyu beef at a reasonable price." In addition, there as the mother of a child, she also wanted her child to eat authentic food, and this lead to the decision to open her own shop.
大西 悦子Etsuko Onishi
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Tempura Ryori Sakura
天ぷら料理さくら
- Kushiro, Hokkaido
- Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl)
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朝日 隆仁Takahito Asahi
The Chef's Recommendations -
Enjoy our tempura using proud ingredients of Hokkaido that is fine for even senior and delicate stomach.
He is from Hokkaido. His dream has come true to be the owner chef of a restaurant specialized in tempura using ingredients from Hokkaido where he was born and raised, as such a restaurant was rare. He harvests ingredients himself in the mountains and ocean by boat, then cooks them into crispy tempura using high-quality oil.
朝日 隆仁Takahito Asahi
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Hakodate Asaichi Aji no Ichiban
函館朝市 味の一番
- Hakodate, Hokkaido
- Japanese,Japanese / Hokkaido Cuisine / Donburi (rice bowl) / Shio Ramen (salt-flavored ramen)
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日下 隆二Ryuji Kusaka
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As his parents originally ran a ramen shop in Chitose, Hokkaido...
The thing that prompted his interest in cooking was the fact that his parents ran a ramen shop in Chitose, Hokkaido and the fact that he could closely observe them from a young age. After graduating from high school, he went on to culinary school, after which he opened [Aji no Ichiban,] a restaurant that is now popular with both tourists and the working people Asaichi!
日下 隆二Ryuji Kusaka
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Fresh Seafood Ikasei Main Branch
活魚料理 いか清 本店
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood
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室田 秀文Hidefumi Murota
The Chef's Recommendations -
Coming home after 7 years of honing his skill in Tokyo, he has taken over the helm of the family business.
Born in Hokkaido in 1977. Soon after finishing high school, he moved to Tokyo to attend a cookery college with ambition to join the restaurant world. After graduating from college, he apprenticed for 7 years at izakayas specializing in Kappo (Japanese style cooking) and fresh fish. At the of 27, he returned to Hakodate to take over his father's restaurant. He is currently the store manager for [Seafood Ikasei Main Branch]. In May 2016, he opened a second store, [Ikasei Daimon] in Wakamatsucho, Hakodate.
室田 秀文Hidefumi Murota
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Rendezvous Lounge (New Otani Inn Sapporo)
ランデブーラウンジ 【ニューオータニイン札幌】
- Sapporo Station, Hokkaido
- General,Western / Others / Hamburger / General
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竹林 義仁Yoshihito Takebayashi
The Chef's Recommendations -
Possessing a desire to create tastier dishes from a young age
Born in Hokkaido in 1960, the chef came from a household where both parents worked, so he helped his busy mother with meal preparation since he was a child. With this, he gradually and naturally began to take an interest in cooking. After that, he decided that he wanted to have fun making delicious food, and set his sights on becoming a chef. After graduating from culinary school, he worked in a hotel in the Sapporo suburbs before joining Rendezvous Lounge as a Western cuisine chef.
竹林 義仁Yoshihito Takebayashi
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Sankatei
さんか亭
- Higashi-Sapporo, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Naengmyeon (Korean cold noodle)
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三鹿 彰Akira Sanka
The Chef's Recommendations -
He loved cooking, so he made it his job, specializing in his prized yakiniku
Born on August 20th, 1962, in Fukushima, Hokkaido. He has always had an interest in cooking, so he decided to make a career out of it. He studied a variety of cuisines, including French and Italian, until his skills in each could stand on their own. Of all the cooking styles and foods he studied, he found the greatest joy in yakiniku barbeque, so he decided to make it his specialty. Of all the meats he grills, he specializes in beef, and he spends his days ensuring his yakiniku is grilled to perfection, with peerless flavor.
三鹿 彰Akira Sanka
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RY'S cafe bar
RY'S cafe bar
- Maruyama Park, Hokkaido
- Wine Bar,Bars (pubs) / General / Italian / Wine
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植木 虎之介Toranosuke Ueki
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Researching every day in pursuit of "customer satisfaction."
Mr. Ueki is the chef at RY'S cafe bar. With his parents being cooks, he had many opportunities to be exposed to food from an early age. His interest in food grew daily, and he eventually became a chef himself. In addition to the recipes he has learned in his native environment, he takes on the challenge of developing a variety of menus, incorporating various self-taught ideas. He always seeks customer satisfaction, strives to improve his cooking skills, and creates more attractive menus.
植木 虎之介Toranosuke Ueki
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Uni Senmonten Yoichiya Hakodate Asaichi Branch
うに専門店世壱屋 函館朝市店
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)
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五十嵐 秀平Syuhei Igarashi
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Mr. Igarashi uses his dexterous hands to create beautifully presented dishes.
He was born in 1997 in Aomori. He wanted to find a career that would allow him to utilize his dexterity. Among the different options, he discovered the potential in cooking and started a career as a chef. As he continued his training, he began to feel the depth of the art of cooking and pushed himself even further. Appointed manager of Yoichiya Hakodate Asaichi Branch, which opened in April 2023, he has been creating his specialty dishes.
五十嵐 秀平Syuhei Igarashi
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Teppanyaki VUE MER
鉄板焼 ビュメール
- Hakodate, Hokkaido
- Teppanyaki,Yakiniku/Steak / French / Steak / Western Teppanyaki (iron griddle grilling)
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五十嵐 彬Akira Igarashi
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Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.
Born in 1989 in Aomori Prefecture. After learning to cook by helping his mother, Chef Igarashi decided to become a chef around the time he was in middle school. He studied cooking at Chori Seika Vocational School Attached to Hakodate Junior College. After graduation, he worked at Hakodate Central Hospital and then began employment at Hakodate Kokusai Hotel in March 2009. He currently serves as Sous-Chef at VUE MER at the hotel, where he endeavors each day to serve delicious meals to his customers.
五十嵐 彬Akira Igarashi
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Restaurant Vascu
レストラン バスク
- Hakodate, Hokkaido
- Spanish/Mediterranean,Global/International / Spanish
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深谷 宏治Koji Fukaya
The Chef's Recommendations -
Honoring the philosophy of Luis Irizar, the father of Basque cuisine.
Born in Hokkaido in 1947. After graduating from a university, he decided to become a chef and worked for two years in a restaurant in Tokyo. Wanting to experience the authentic Western cuisine, he traveled to Spain. In the Basque region Mr. Fukaya apprenticed under the master of Spanish cuisine, Luis Irizar for 3 years. After returning to Japan, Mr. Fukaya worked in Tokyo and Hakotade, before opening the his restaurant [Petit Restaurant Basque] in 1981. The restaurant changed locations in 1985, and was renamed [Restaurant Basque].
深谷 宏治Koji Fukaya
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Fugetsu Moyuk Branch
風月 モユク店
- Odori Park, Hokkaido
- Okonomiyaki/Monjayaki (savory pancakes),Japanese / Okonomiyaki (savory pancakes) / Monjayaki (okonomiyaki pancakes using diluted batter) / Teppanyaki (iron griddle grilling)
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三好 沙弥香Sayaka Miyoshi
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Ms. Miyoshi balances work and family, excelling in customer service, cooking, and acting as the assistant manager.
She was born in 1983 in Hokkaido. She joined the company in July 2016 and now works as an assistant manager at Fugetsu Moyuk Branch. Since joining the company, she has been balancing work and parenting. In addition to serving customers and cooking, she serves as the manager when the manager is absent.
三好 沙弥香Sayaka Miyoshi
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