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101 - 120 of 128 chefs

Sushi Yoshi

すし よし

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Sushi,Japanese / Sashimi (raw fish)/Seafood

西森 義幸NISHIMORI YOSHIYUKI

The Chef's Recommendations

The part-time job he had during high school led him to become a sushi chef, constantly striving to perfect the art of sushi making

He was born on October 6th, 1965, in Otaru City. Working part time during high school at a well-established sushi restaurant led him to pursue a career as a sushi chef. He continued to train at the same sushi restaurant after graduating from high school. After that he trained at several sushi restaurants, and also became a fisherman's apprentice in order to acquire skill in judging fish. He opened "Sushi Dokoro Yoshi" in 2005 near Sushiya Street in Otaru, where numerous sushi restaurants compete for customers. The sumptuous seafood dishes created by the owner, who has an exhaustive knowledge of seafood, bring in many people from great distances.

西森 義幸NISHIMORI YOSHIYUKI

Taishuizakaya Nichibei

大衆居酒屋日米

  • Kushiro, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Robatayaki (coal grilling)

寺嶋 功悦Terashima

A penchant for cooking during his elementary school years sparked Terashima's desire to become a professional chef.

Hailing from Hokkaido, Terashima had an interest in food even when he was still in elementary school, and could frequently be found trying out new recipes in the kitchen. In 1992, he opened his own bar, where he was enthusiastic about not only his drinks menu, but also his food menu. After 21 years of managing the bar, he decided to try something new and reopened the bar as Taishuizakaya Nichibei on November 12th, 2014. Terashima's vision for his restaurant is that it will be a place where customers can relax, no matter who they are or what kind of background they have, much like the places he used to visit in Shitamachi in Tokyo, where he lived in his younger years.

寺嶋 功悦Terashima

Sushi Watanabe Sapporo Branch

鮨わたなべ 札幌店

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

渡部 朋仁Tomohito Watanabe

The Chef's Recommendations

A sushi artisan who is proud of "Ezo-mae Sushi", making Hokkaido ingredients shine with Edo-mae techniques.

Mr. Watanabe was born in 1972 in Hokkaido. After training at famous and newly opened Japanese restaurants in Tokyo for 10 years, he studied for 3 years at a long-standing sushi restaurant, then became licensed as a Fugu chef in Tokyo. Returning to his hometown of Nakashibetsu town in Hokkaido, he opened Sushi Watanabe, and in 2013 the newly built and relocated current Nakashibetsu Main Branch. And in February 2018, he opened the Sushi Watanabe Sapporo Branch, where he works to this day. 'Ezo-mae Sushi', Mr. Watanabe's trademark, uses Hokkaido-made ingredients with Edo-mae techniques. His unique food delights many foodies. 

渡部 朋仁Tomohito Watanabe

Otaru Jingisukan Club Kitatogarashi Main Branch

小樽ジンギスカン倶楽部 北とうがらし 本店

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)

鶴間 公介Kosuke Tsuruma

Encounter with the Morikuma family, the owner, made him a chef.

Though he had no relation with cooking at all, an encounter with the Morikuma family, the owner of [Otaru Jingisukan Club Kitatogarashi] became his big turning point. After experiencing various restaurants in the group in a short time, such as ramen (Chinese noodles), soba (Japanese noodles), izakaya (Japanese pub) serving grilled dishes, he is currently working as a manager of Kitatogarashi!

鶴間 公介Kosuke Tsuruma

Suzunoya

牛たん・旬菜 鈴の屋

  • Susukino, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Kushiyaki (grilled skewers) / Hamburger Steak / Gyutan (beef tongue)

深谷 仁博 FUKAYA KIMIHIRO

The Chef's Recommendations

Having two busy working parents, devoted himself to learning the preparation of Japanese cuisine since elementary school

Born August 7th, 1973, raised in Kamigawa-gun, Hokkaido. Both his parents worked, so learning to cook in elementary school, he enjoyed learning how to season and prepare dishes. After graduating high school he trained in a Japanese restaurant, learning many skills and techniques. After that he worked as a chef in a Japanese hotel restaurant. In May of 2011 he struck off on his own and opened Suzunoya.

深谷 仁博 FUKAYA KIMIHIRO

Nizakana Sashimi Shunsai Uminoshiki

煮魚・刺身・旬菜 海乃四季

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

鈴木 克彦SUZUKI KATSUHIKO

The Chef's Recommendations

Experience gained in restaurants all across Japan fuels his passionate exploration of local gastronomy!

He was born in Hokkaido, in 1968. After graduating from his local high school, he started working in Japanese restaurants all across the country, gaining real-life experience while developing a keen interest in local gastronomy. In 2009, he became the head chef of the Nizakana Sashimi Shunsai Uminoshiki. He visits the market everyday, putting his long experience to use in selecting and purchasing the best ingredients available, making no compromise on quality. He is renown for his boiled fish dishes, and for always bringing the best out of the ingredients he uses.

鈴木 克彦SUZUKI KATSUHIKO

Shodai

初代

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Ramen,Ramen (noodles) / Shoyu Ramen (soy sauce ramen) / Miso Ramen (miso sauce ramen) / Shio Ramen (salt-flavored ramen)

高杉 和生TAKASUGI KAZUO

Every day, our chefs continue to preserve our founder's unmistakeable flavor.

He was born in Hokkaido in 1980. Marrying young gave him the opportunity to be invited to enter the culinary world by the owner, who was a former acquaintance. Ever since, he has earnestly followed the ramen (Chinese noodle soup) tradition and strived to maintain the founder's unique taste. At the same time, he has also experimented with new flavors.

高杉 和生TAKASUGI KAZUO

Sushi Zen Main Store

すし善 本店

  • Maruyama Park, Hokkaido
  • Sushi,Japanese / Sushi / Crab / Sashimi (raw fish)/Seafood

大金 有三OGANE YUZO

He decided to become a chef the first time he tried sushi, and now he strives to move people with his meals as profoundly as he was.

He was born in 1958 in Hokkaido. When he was in elementary school his father took him to a sushi shop, where he was deeply moved: "I never knew anything in the whole world could taste that good!". From that experience he endeavored to become a chef in the years following. He trained at four different sushi restaurants in Tokyo before coming to work for us at "Sushi Zen." His wish is for as many people as possible to experience the delicious, wonderful flavor of sushi, while spending their valuable time enjoying satisfying and exceptional service.

大金 有三OGANE YUZO

Sushi Kyu

鮨九

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

小野寺 晃彦ONODERA AKIHIKO

With care, smiles and gratitude as our motto, our chef prepares food to meet the customers' needs.

Born in Sapporo on January 11th, 1975. After graduating from middle school, our chef began learning his craft at a variety of sushi restaurants. With this knowledge, he opened this store in July 2013. Paying close attention to a variety of his customers' needs, from age, to gender, to whether or not they drink alcohol, he prepares sushi, paying close attention to factors such as the size of the sushi and the amount of wasabi to use. Our master chef has spent a quarter of a century with sushi.

小野寺 晃彦ONODERA AKIHIKO

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

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

Hokkai Shabu Shabu Kita 2 Jo

北海しゃぶしゃぶ北2条店

  • Sapporo Station, Hokkaido
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Crab / Nabe (hot pot) / Shabu-shabu (boiled meat slices)

佐々木 彰則SASAKI AKINORI

Working hard with the staff to create a comfortable restaurant

Born August 10, 1956 in Sapporo. After graduating from a vocational school, he worked at restaurants, hotels, and izakaya bars, serving customers. When Hokkai Shabu Shabu Kita 2 Jo opened in 2012, he was hired on as manager. Rather than "training staff by the book," he focuses on "little acts of service and hospitality," working towards creating a restaurant with a warm atmosphere along with his staff.

佐々木 彰則SASAKI AKINORI

Sushi Ko

すし耕

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake

竹山 耕司TAKEYAMA KOJI

Delicious sushi made using local ingredients from Otaru.

He is originally from Otaru. He became interested in cooking while working at a hotel restaurant specializing in Buddhist-style cuisine. Above all else, from a young age he felt a connection to the ingredients of Otaru and wanted to make good use of them by becoming a sushi chef. He gained experience training at sushi restaurants in Sapporo and Otaru. In 2001, he opened Sushiko in his hometown, where he works today.

竹山 耕司TAKEYAMA KOJI

Wine Chubo Gekko

WINE厨房 月光

  • Susukino, Hokkaido
  • Spanish/Mediterranean,Global/International / General / Spanish / Western Sosaku (creative cuisine)

立花 英則TACHIBANA HIDENORI

He has loved cooking for a long time now. Spanish cuisine in particular has captivated him.

He has liked cooking since he was a child. Cooking paella for the first time ignited within him a strong fascination with Spanish cuisine. In order to polish his cooking skills, he went to the United States and, in 2007, opened Moonlight Wine Kitchen. Only using raw materials in his cooking, he has acquired many fans.

立花 英則TACHIBANA HIDENORI

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

Spiedino Fuggi

スピエディーノ フッジ

  • Odori Park, Hokkaido
  • Italian,Italian/French / Italian / Pasta / Wine

藤田 知宏FUJITA TOMOHIRO

Our inspiration was French cuisine, but we are also inspired by Italian cuisine.

He gained experience working at a hotel and restaurant in the city. During that time he was also given a job as a chef. At first, he started out doing French cuisine, and then he fell in love with Italian cuisine and opened Fujji, where he is currently based.

藤田 知宏FUJITA TOMOHIRO

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

Yakitori no Ippei Main Store

やきとりの一平 本店

  • Muroran, Hokkaido
  • Japanese,Japanese / Yakitori (grilled chicken skewers) / Kushiyaki (grilled skewers) / Chicken

加藤 英哲KATO HIDEAKI

He pours 100% of his effort into every skewer to offer you his best every time.

Born in 1976, a native of Hokkaido's Muroran City. After working at a pub as a part-time job, he decided to enter the world of the culinary arts. He worked at a pub in Sapporo for almost ten years, were he learned how to manage food preparation and instruct staff - the whole operation of a successful restaurant. In 2004, he returned to his hometown of Muroran and began working at "Yakitori no Ippei Main Store." He tells us that "there's no way you could get this kind of quality at a cheap yakitori joint - my motto is to cook every single skewer to delicious perfection before I offer it to my customers."

加藤 英哲KATO HIDEAKI

Kawajin Main Store

川甚本店

  • Susukino, Hokkaido
  • Japanese,Japanese / General / Hokkaido Cuisine / Kaiseki (traditional multi-course meal)

本間 勇司HOMMA YUJI

The Chef's Recommendations

A Japanese professional chef with attention to using safe ingredients.

He was born in 1970, Wakkanai city, Hokkaido. He got a job working at a sushi restaurant where he worked for two years at the recommendation of one of his junior high school teachers. After working there, he further polished his skills at a Japanese restaurant in Tokyo, and he has been the head chef at Kawajin Main Store since 2006. These days, as consumers become more aware of what they are eating, we take prudence in insuring the safety of our ingredients, and we only use ingredients grown locally with low amounts of agricultural chemicals.

本間 勇司HOMMA YUJI

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

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