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61 - 80 of 130 chefs

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

Deewan SinghDeewan Singh

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

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

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 

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)

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

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)

始閣 清和Kiyokazu Shikaku

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

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

小川 主水Mondo Ogawa

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

Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch

中華居酒屋香香厨房 JR55ビル店

  • Sapporo Station, Hokkaido
  • Chinese,Chinese / General / Gyoza (dumplings) / Shokoshu (Chinese Shaoxing wine)

Tokachi Butadon Ippin Chitose Branch

十勝豚丼いっぴん 千歳店

  • Chitose/Kita-Hiroshima/Eniwa, Hokkaido
  • Butadon (pork bowl),Japanese / General / Donburi (rice bowl) / Local Japanese Cuisine

尾? 将志Masashi Ozaki

For that single word "delicious", Mr Ozaki carefully grills the pork every day.

He was born in 1983 in Hokkaido. In 2010, he entered Tokachi Butadon Ippin. After gaining experience in all the branches, he became the manager of the Chitose branch, which opened in November 2024. His earnest and honest personality and solid skills are his charms. Because he wants his guests to enjoy the aroma of grilled pork, he is conscious of cooking carefully when he is in the kitchen. Although the use of charcoal fire increases the difficulty of cooking, he gives his best effort every day to hear his guests say, "It's delicious."

尾? 将志Masashi Ozaki

WASHOKU Seafood Ocean

WASHOKU 海の幸 おーしゃん

  • Susukino, Hokkaido
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)

坂本 康太Kota Sakamoto

Offering a novel setting for an uplifting experience.

While working as a stage actor in Tokyo, Mr. Sakamoto got the opportunity to work in a restaurant and moved to Hokkaido. He is now the manager of "WASHOKU Seafood Ocean", which opened on October 29, 2022. With the desire to "work related to people" and "to meet and talk to various people," he aims to create a comfortable restaurant for guests and staff.

坂本 康太Kota Sakamoto

Sushidokoro Kihara

鮨処 木はら

  • Hakodate, Hokkaido
  • Sushi,Japanese / Sushi

木原 茂信Shigenobu Kihara

40 years of devoted sushi career creates Hakodate special sushi.

He was born in Hokkaido in 1960, and became an apprentice at a sushi restaurant when he was 15 years old. He learned the basic of Edomae sushi from the senior staff. Relatively young at the age of 34, he started his own restaurant [Sushidokoro Kihara] in Hakodate. 4 years later, fell in love with the location overlooking the Tsugaru Strait, he moved to the current location. Keeping Hakodate special sushi as his creed, he serves sushi using the best local fish.

木原 茂信Shigenobu Kihara

Otaru Masazushi Zenan

おたる政寿司 ぜん庵

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Sushi,Japanese / Tempura (battered, fried seafood and vegetables) / 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

Steak&Wine Ishizaki

ステーキ&ワイン いしざき

  • Susukino, Hokkaido
  • Teppanyaki,Yakiniku/Steak / Steak / General / Teppanyaki (iron griddle grilling)

石崎 俊彦Toshihiko Ishizaki

Enjoy a delicious experience of high-quality Kuroge Wagyu beef.

Mr. Ishizaki was born in 1969, in Sapporo, Hokkaido. In 1970, his grandfather started a butcher shop and associated farm. His parents then opened a sukiyaki (hot pot stew) and shabu-shabu (sliced meat parboiled with vegetables) restaurant, which led him to develop an interest in cooking. He decided to pursue cooking as a career upon graduating from high school, beginning his training in a teppanyaki (ingredients grilled on an iron griddle) restaurant. After honing his skills for over four years, he opened Steak&Wine Ishizaki in 2013. This restaurant delights its guests with its own high-quality Kuroge Wagyu beef dishes, including teppanyaki and roast beef.

石崎 俊彦Toshihiko Ishizaki

Hakodate Kaisenryori Kaikobo

函館海鮮料理 海光房

  • Hakodate, Hokkaido
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Hokkaido Cuisine

東谷 篤Atsushi Azumaya

Naturally entered the world of cooking after growing up watching his aunt and mother run the restaurant.

Born in Oshamanbe. His aunt ran a restaurant there, which his mother worked at as well. Although he originally worked in a different industry, growing up watching his aunt and mother run the restaurant together naturally lead to him becoming a chef as well. After graduating from culinary school, he worked at hotels in locations such as Onuma, Lake Toya, and Noboribetsu. In Hakodate, he met his mentor Maejima at one of Hotel Hokke Club's Japanese restaurants, and began studying under him. He then worked as head chef at Hakodate Park Hotel and Hakodate Royal Hotel before taking up the position of head chef at Hakodate Kaisenryori Kaikobo.

東谷 篤Atsushi Azumaya

Tempura Takeuchi

天婦羅たけうち

  • Nishi 11 Chome/18 Chome, Hokkaido
  • Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Sosaku (creative cuisine)

竹内 収Osamu Takeuchi

Mr. Takeuchi decided to become a chef because he thought hotel staff also needed culinary knowledge and skills.

He was born in 1973 in Hokkaido. After graduating from high school, he started working as a hotel staff. He decided to become a chef because he thought that the person in charge of service also needed culinary knowledge and skills. He moved to Canada and became a Teppanyaki chef at a Japanese restaurant. After serving as a sous chef, he returned to Japan and continued his studies at Sapporo Nadaman Garden. There,  he was in charge of Teppanyaki and Tempura and served as sub-chief (sous chef). In 2007, he became independent and opened Tempura Takeuchi.

竹内 収Osamu Takeuchi

Sushi Takuma

鮨 匠真

  • Susukino, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

伊藤 太久真Takuma Ito

Mr. Ito is a borderless modern Japanese chef who has mastered various genres of cuisine.

He was born in 1965 in Hokkaido. Having been exposed to food from an early age, he entered the culinary world after graduating high school. He learned various genres of cuisine, including French cuisine. In November 2024, he opened a borderless modern Japanese food and sushi restaurant, Sushi Takumi, using his previous experience.

伊藤 太久真Takuma Ito

Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch

旭川成吉思汗 大黒屋 函館五稜郭店

  • Hakodate, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak

手塚 慎太郎Shintaro Tezuka

Mr. Tezuka has loved Jingisukan ever since he was a child.

The first time Mr. Tezuka went to eat Jingisukan at Daikokuya, he was so impressed! The employees worked hard and were lively, the restaurant atmosphere was energetic, and the fresh lamb was delicious. From that experience, he knew he wanted to work there, so he conveyed his passion for Jingisukan to Daikokuya's owner and joined the company. He currently serves as head of the Asahikawa Jingisukan Daikokuya Hakodate Goryokaku Branch, which opened on October 29, 2021.

手塚 慎太郎Shintaro Tezuka

Uni Murakami Hakodate Main Branch

うに むらかみ 函館本店

  • Hakodate, Hokkaido
  • Japanese,Japanese / Sashimi (raw fish)/Seafood

村上 朋子Tomoko Murakami

Childhood with sea urchin experience. Followed her mother, she took over the restaurant.

She was born in Hokkaido in 1978. Her grandparents owned a sea urchin factory where she played as a child. Graduated from a technical school, she started working in Sapporo as a physical therapist. At the age of 24, she joined her mother's restaurant [Uni (sea urchin) Murakami Hakodate Main Branch]. 13 years have passed since she took over her mother's restaurant and passion for sea urchin, as a young owner.

村上 朋子Tomoko Murakami

Kita no Donburiya Takinami Shokudo

北のどんぶり屋 滝波食堂

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Japanese,Japanese / Sashimi (raw fish)/Seafood / Crab / Donburi (rice bowl)

小路 哲憲Tetsunori Shoji 

There are no regrets if you do what you love, so Mr. Shoji always keeps moving forward.

Mr. Shoji was born in 1976 in the City of Otaru, Hokkaido. After graduating from high school, he worked for a company but left because he loved sushi and wanted to make it himself. After 10 years of training at a sushi restaurant in Otaru, the opportunity arose. He took over the store where his mother had worked(now the Takinami Store). He began helping out in the family business. For 5 years, he learned about selling seafood, purchasing, and insisting on fresh and delicious ingredients. Then, in July 2009, he opened the Kita no Donburiya Takinami Shokudo at the store in the same market.

小路 哲憲Tetsunori Shoji 

Uni Murakami Hakodate ekimae restaurant

うに むらかみ 函館駅前店

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

佐々木 健一Kenichi Sasaki

Mr. Sasaki strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind.

He was born in 1980 in Hakodate, Hokkaido. Mr. Sasaki's family enjoyed fishing since he was little. He decided to become a chef as he wanted to cook the fish he caught himself. After working at a fresh seafood restaurant and a ryokan hotel in Hakodate, he demonstrated his skills working as the head chef of a hotel in Hakodate. He became the head chef of [Uni Murakami Hakodate ekimae restaurant] which opened in 2019. He strives everyday with the philosophy of "treasure every encounter, for it will never reoccur" in his mind, valuing the encounter with every guest.

佐々木 健一Kenichi Sasaki

Hokkaido Yakiniku Kitaushi

北海道焼肉北うし

  • Susukino, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Wine

木谷 喬Takashi Kiya

Mr. Kiya entered the yakiniku industry at 16, admiring the senior chef at his part-time job.

He was born in 1987 in Hokkaido. Inspired by a senior chef at his part-time job, he aspired to become a chef. At 16, he entered the yakiniku industry and honed his skills as a chef. He has mastered cutting techniques according to the part and marbling of the meat that brings out the best flavor. In August 2021, he opened Kitaushiwith the desire to make the best yakiniku restaurant in Sapporo by combining the finest ingredients only Hokkaido can offer with the best cooking techniques.

木谷 喬Takashi Kiya

HITO by TACUBO

HITO by TACUBO

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Italian,Italian/French / Italian / Steak

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