61 - 80 of 128 chefs
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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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Hakodate Marukan Gyogyobu Umigaki Main Branch
はこだてマルカン漁業部 海がき 本店
- Hakodate, Hokkaido
- Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Crab
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前田 秀春Hideharu Maeda
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After working as a fisherman, Mr. Maeda became independent and now offers the fisherman's Makanai menu at his izakaya.
He was born in 1956 in Hokkaido. Since childhood, he had been on board his family's boat, which is a fishing business. During the 10 years he helped in the family business, he made lunch boxes and makanai (meals for the crew). After working as a fisherman, he began training as a chef at a skewer restaurant in Yokohama. Finding it rewarding to see guests happy when he served fish dishes, he returned to Hakodate to start his own business. His fisherman's makanai menu such as "Chanchan-yaki (grilled fish and vegetables with miso)," "Burikama (grilled yellowtail collar)," and "Jaga-bata shiokara (potatoes with butter and salted squid guts)" are very popular.
前田 秀春Hideharu Maeda
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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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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
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東谷 篤Atsushi Azumaya
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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
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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
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手塚 慎太郎Shintaro Tezuka
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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
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Sushi Isono
鮨 いその
- Odori Park, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake
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磯野 直大Naohiro Isono
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He chose to enter the cooking field to spend his whole life doing what he likes.
He was born in Hokkaido. After graduating from a university in Sapporo, he started working at an office as a salaryman. Though he was happy with it, he decided to enter the cooking field to do what he loves. After training at a sushi shop in Otaru through the introduction of his acquaintance, he had further training in Tokyo for 2 more years to be a more confident chef. He returned to Hokkaido to open [Sushi Isono], and currently, he makes his best efforts to give excellent service to his guests, making use of his experience.
磯野 直大Naohiro Isono
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Mark Matsuoka Grill Sapporo
Mark Matsuoka Grill 札幌
- Sapporo Station, Hokkaido
- Steak,Yakiniku/Steak / Steak / Pasta
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加藤 広幸Hiroyuki Kato
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The passion and skill applied to each dish captivate visitors.
Mr. Kato was born in 1978 in Hokkaido. After graduating high school, he studied French cuisine at a hotel restaurant in Sapporo. Subsequently, he studied at several famous hotels before becoming the chef at Mark Matsuoka Grill Sapporo in 2023. He is a person who continues to challenge himself in many different ways to enjoy his work while respecting the core of who he is. Although he is usually cheerful and friendly, his eyes light up with seriousness once he is in the kitchen. The dishes he makes are fascinating to many people.
加藤 広幸Hiroyuki Kato
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Uni Murakami Hakodate Main Branch
うに むらかみ 函館本店
- Hakodate, Hokkaido
- Japanese,Japanese / Sashimi (raw fish)/Seafood
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村上 朋子Tomoko Murakami
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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
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Sushi Hanayoshi
鮨 花吉
- Niseko/Kutchan/Rusutsu, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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吉岡 亮平Ryohei Yoshioka
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A skillful chef who offers exquisite seafood from Hokkaido.
Born in 1972 in Niseko-cho, Hokkaido. As his family ran a soba (buckwheat noodles) restaurant, naturally he entered the cooking field. After training at a sushi restaurant in Asakusa, Tokyo for 13 years, he learned how to select fish at a wholesale company in Chiba prefecture. In 2006, he went independent and opened [Sushi Hanayoshi] in his hometown Niseko-cho. He is still making efforts to offer exquisite seafood from Hokkaido to the guests and many from overseas as well.
吉岡 亮平Ryohei Yoshioka
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HIYAMA
HIYAMA
- Niseko/Kutchan/Rusutsu, Hokkaido
- Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Sukiyaki (hot pot stew)
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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)
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石崎 俊彦Toshihiko Ishizaki
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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
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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)
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佐々木 健一Kenichi Sasaki
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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
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Shiki Suikatei
四季 粋花亭
- Hakodate, Hokkaido
- Japanese,Japanese / General
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岩田 建一朗Kenichiro Iwata
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He opened his own restaurant in Hakodate with his special selection of local ingredients.
He was born in Hokkaido in 1969. At the age of 19, he started his culinary career as a part-timer at the local restaurant in Hakodate. Moved to Tokyo when he was 24, he seriously started to pursuing his culinary career at a Japanese restaurant in Ginza and learned the basic. Further broadened his experience at a cuisine ryokan in Hakone, he returned to Hakodate, and opened [Shiki Suikatei] in Goryokaku town when he was 29. In 2009, the restaurant moved to the current location.
岩田 建一朗Kenichiro Iwata
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Otaru Masazushi Main Branch
おたる政寿司 本店
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)
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中村 圭助Keisuke Nakamura
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Born as the second son in the lineage of Otaru Masazushi, a well-established restaurant with a long history!
After returning home in 2006 after training at a major sushi restaurant in Tokyo for three years, Mr. Nakamura demonstrated his aptitude in multiple areas: he assumed responsibility for buying ingredients for all of Otaru Masazushi's branches, launched new businesses such as the Third Generation Otaru Nakamuraya delivery division, Rakuten online sales, and catalogue sales, and more. In 2007, he won gold in the Hokkaido Sushi Skill Competition, and in 2009 he won the Otaru Masazushi Company-wide Skill Competition, showing high skill in making sushi in addition to an entrepreneurial streak. He now is truly a sushi artisan, becoming the third generation of his restaurant.
中村 圭助Keisuke Nakamura
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Sushidokoro Kihara
鮨処 木はら
- Hakodate, Hokkaido
- Sushi,Japanese / Sushi
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木原 茂信Shigenobu Kihara
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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
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Hokkaido Yakiniku Kitaushi
北海道焼肉北うし
- Susukino, Hokkaido
- Yakiniku (Japanese BBQ),Yakiniku/Steak / Steak / Yakiniku (grilled meat) / Wine
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木谷 喬Takashi Kiya
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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
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Sushi Niebana
鮨にえばな
- Susukino, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)
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小倉 一夫Kazuo Ogura
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With a strong passion for food since childhood, Mr. Ogura has been active both domestically and internationally.
He was born in 1967 in Hokkaido. Since his family was a caterer, he has had a strong interest in food since childhood. It naturally occurred to him that his future dream was to become a chef, and he entered the culinary world after graduating from school. He honed his skills mainly in Japanese restaurants and sushi restaurants. Since then, he has worked overseas, in Singapore and Germany, as well as in Niseko, Otaru, and Sapporo. Currently, he is active at Sushi Niebana, which opened in February 2023.
小倉 一夫Kazuo Ogura
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Tokachi-butadon Ippin Sapporo Station Stellar Place Branch
十勝豚丼いっぴん 札幌駅ステラプレイス店
- Sapporo Station, Hokkaido
- Japanese,Japanese / General / Donburi (rice bowl) / Hokkaido Cuisine
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中村 貴紀Takanori Nakamura
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The phrase customers say how delicious the food was, is everything the chef works for
While still a student, he discovered the joy of cooking while working part-time at an Izakaya (Japanese pub). After that, he managed a number of restaurants for “Muroran Yakitori Yoshidaya” and “Tokachi Butadon Ippin” before assisting in the opening of a branch restaurant at Stellar Place. With his creed of making each and every dish with the greatest of care, he goes about his daily preparations. He says that hearing customers tell him that his food was delicious is particularly moving. The butadon (pork bowl) prepared by Mr. Nakamura is infused with the gratitude he has for his customers, and people throng to the shop every day in search of that delicious taste.
中村 貴紀Takanori Nakamura
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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)
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小路 哲憲Tetsunori Shoji
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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
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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
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西岡 秀美Hidemi Nishioka
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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
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