Hokkaido Chef search result : Page 7

Ramen Senka Rapita Main Store らーめん専家羅妃焚総本店 Iwamizawa/Sorachi, Hokkaido Ramen,Ramen (noodles) / Gyoza (dumplings) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)

菅原　久義SUGAWARA HISAYOSHI

He's loved eating since early childhood! He dreamed of having his own restaurant.

When he was young, owner Hisayoshi Sugawara's favourite foods were ramen and curry rice. With the spirit of a child, he dreamed of owning his own restaurant. Since it was his favourite food, Hisayoshi was determined to make the ultimate bowl of ramen himself. Trying the ramen at various restaurants, he made continual improvements until settling on the present taste. That's the taste you can enjoy today.

菅原　久義SUGAWARA HISAYOSHI

Kyodo Ryori Tei Sugi no Me きょうど料理亭　杉ノ目 Susukino, Hokkaido Japanese,Japanese / General / Crab / Hokkaido Cuisine

芦沢　一弘Kazuhiro Ashizawa

Fascinated by the ingredients of Hokkaido

The chef started his career at a Japanese cuisine restaurant when he was 18 years old. After advancing his profession through experiences and training, he served as the head chef at the sister restaurant Suginome Hotel Okura Sapporo branch in 2014. Today, as the head chef of this restaurant Suginome Main branch established in 1915, he introduces the local cuisine to the guests using Hokkaido’s great ingredients such as crab and other fresh seafoods.

芦沢　一弘Kazuhiro Ashizawa

Sapporo Modern Restaurant Erimotei 札幌モダンレストラン　えりも亭 Sapporo Station, Hokkaido Japanese,Japanese / Sousaku Sushi (creative sushi) / General / Sashimi (raw fish)/Seafood

尾崎　貴幸OZAKI TAKAYUKI

Inadvertently became interested in cooking

Doing part-time work gave impetus for Mr. Takayuki Ozaki to embark on a path to becoming a chef. He started out with serving customers and worked his way up to be a chef. Working at Erimo-tei enables him to gain experience in many genres of food. This impetus that occurred at the right timing still fascinates him and spurs him on to continue down his path as a chef.

尾崎　貴幸OZAKI TAKAYUKI

Brasserie Rakuya ブラッスリー　楽や Takikawa/Fukagawa/Sunagawa, Hokkaido Izakaya (Japanese tavern),Taverns / Chicken / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood

川野名　順KAWANONA JUN

From being raised by a fishmonger, to creating a place to eat delicious fish.

Kawanona was born in Takikawa, Hokkaido in 1969. His family home was a fish shop, so he has a long history of handling fish. At the age of thirty he started training at a Japanese restaurant in Sapporo. However, he had already decided on what he wanted to do, so three years later he opened the current restaurant, which takes the form of an extension on his family home. Everyday he spiritedly wields his knife, hoping to make this restaurant a place where food lovers gather.

川野名　順KAWANONA JUN

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 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

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

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

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