Hokkaido Chef search result : Page 7

Izakaya Sakura 居酒屋　さ蔵 Takikawa/Fukagawa/Sunagawa, Hokkaido Izakaya (Japanese tavern),Taverns / Motsu Nabe (offal hot pot) / Sukiyaki (hot pot stew) / Chicken

佐藤眞啓SATO MASAHIRO

Our whole-hearted hope is that you will eat our delicious food and smile

Ever since Mr. Satou was a child he enjoyed food and always loved watching people smile and enjoy themselves as they ate. Thanks to his father, who ran a butcher shop, he was strongly influenced to want to see people enjoy delicious food. He succeeded his father in his butchering business and hormone-manufacturing business, and working there for 25 years he acquired a lot of know-how. At the age of 46 he stepped into the food industry for real, setting up his own shop, and after that opened "Sakura". It's now been over 15 years since the restaurant opened, and he's still doing his best to make sure his customers are happy day after day.

佐藤眞啓SATO MASAHIRO

Izakaya Shishito 居酒屋ししとう Asahikawa, Hokkaido Izakaya (Japanese tavern),Taverns / General / Chicken / Sashimi (raw fish)/Seafood

加藤　健吾KATOKENGO

Techniques cultivated on Rishiri Island from a younge age. A Japanese chef who is fastidious about "vitality".

With his father cooking at his own shop in Susukino, Chef Kato spent his youth close to the kitchen. He hammered into himself the fundamentals of Japanese cuisine through rigorous training at Kanotei, the culinary ryokan of his father's associate on Rishiri Island. From the knowledge of seafood preparation he gained at that time, even now he's fastidious about the "vitality" of fresh seafood. After ten years of experience on Rishiri, he now exercises his skill in Asashikawa.

加藤　健吾KATOKENGO

Saryo Takinoya 茶寮　瀧乃家 Nakajima Park, Hokkaido Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)

松林　康和MATSUBAYASHI YASUKAZU

The Chef's Recommendations

A chef in continuous pursuit of the origin of Japanese cuisine.

He was born on March 13th, 1957 in Ashibetsu city. Raised under the wings of his working parents, he set his sights on the path of culinary arts and nature. While attending culinary school, he worked hard part-time at the ryokan (Japanese inn) that he was living in. He realised that the origin of the Japanese palate lay in Japanese cuisine and started work at a ryotei (traditional Japanese restaurant). Subsequently, he assumed the role of head chef at a ryokan in Sapporo. Since 2007, he has been displaying his cooking prowess as the head chef of Saryo Takinoya.

松林　康和MATSUBAYASHI YASUKAZU

Sushiya no Yamada すし屋のやま田 Susukino, Hokkaido Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake

山田　弘YAMADA HIROSHI

The Chef's Recommendations

If I were to have a restaurant I'd have a sushi restaurant

Always in love with sushi, the owner desired to have a sushi restaurant of his own. His dream came true at age 30, setting up his own restaurant after going through much painful training. Bringing in fresh ingredients from fatty tuna from Shakotan, Hokkaido, to conger eel from Uchiurawan, the chef is especially picky when it comes to choosing ingredients, going as far as Kyushu depending on the ingredients.

山田　弘YAMADA HIROSHI

Futagoyama Shoji 双子山しょうじ Susukino, Hokkaido Japanese,Japanese / General / Sushi / Hokkaido Cuisine

斎藤章二SAITO SHOJI

The Chef's Recommendations

Upholding the name of the famous Futagoyama restaurant after 23 years in service, in a new independent venue.

Born on December 19th, 1958, in Hokkaido, this chef received his first kitchen knife as a child and never put it down. After initial training in sushi restaurants and other kitchens, he then proceeded to serve for 23 years as the chef of the famous Futagoyama restaurant, established more than 40 years ago. When Futagoyama shut down, he decided to continue the tradition by opening his own restaurant, Futayama Shoji, in October 2008. As fishing is his favorite hobby, his menus include his personal catches, as well as wild vegetables in the spring and handpicked mushrooms in the fall. Continuing in the footsteps of a long-tradition, he strives to bring the very best out of his ingredients.

斎藤章二SAITO SHOJI

Sushi Saiko 鮨　西光 Susukino, Hokkaido Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)

西牧　光浩NISHIMAKI MITSUHIRO

The Chef's Recommendations

Staying true to his own style

Please feel free to talk to me during your visit.

西牧　光浩NISHIMAKI MITSUHIRO

Sushi Minato 鮨みなと Asahikawa, Hokkaido Sushi,Japanese / Sushi

中港大将NAKAMINATO TAKAYUKI

His father's shop burned to the ground... but continuing the family legacy was his destiny!

Born in Hokkaido in 1974, he grew up watching his father running Minato Sushi, his shop in Asahikawa. After graduating from high school, he decided to become a sushi chef, and spent 7 years in Sapporo and 3 in Tokyo polishing his skills in the preparation of sushi and Japanese cuisine. In 1999, Minato Sushi burned to the ground, and when he heard that the shop was going to be closed for good, he made up his mind. Changing locations, he opened Sushi Minato for a second time, continuing his father's legacy.

中港大将NAKAMINATO TAKAYUKI

Yakitori Oden Zen やきとり　おでん　然 Sapporo Station, Hokkaido Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiage (deep-fried skewers) / Oden

浅野　雅次ASANO MASATSUGU

The Chef's Recommendations

Transformed from a westernstyle restaurant to Japanese 'izakaya' (barrestaurant), with the aim of creating a place where a group of regulars gather around the bar area.

After training mainly in French and Western cuisine from the age of 18, he switched over to what he's wanted to do from his 20s, and that's working in an izakaya Japanese bar. He is currently entrusted with the cooking at Yakitori Oden Zen. Taking special care to note the seasons, he makes classic oden (winter vegetable soup) as well as other original dishes.

浅野　雅次ASANO MASATSUGU