From the chef
He has honed his skills based on French cuisine and is pursuing his own unique style of cooking.
Born in Hokkaido in 1975, he grew up watching his mother cook and dreamed of becoming a chef himself. At the age of 16, he began his French culinary training at the Sumire Hotel in Sapporo. He then gained experience at French and Italian restaurants and creative seafood restaurants, honing his skills and sensibilities across a wide range of genres. At the age of 26, he became independent and opened "Kamoshi to Sauce Korisu" in October 2019. Utilizing the solid skills and diverse experience he cultivated in Hokkaido, he continues to pursue dishes that bring out the maximum appeal of the ingredients.
土居 賢太郎
Kentaro Doi
Fermentation and Sauce Korisu
醸しとソース こりす
Online reservation
Shop phone number
09-8861-7055All reservations will be accepted via web form to ensure a smooth reservation process.
050-2030-4678Details
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Credit Card Accepted
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card / UnionPay
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E-money Payments Accepted
Transportation IC Card / Prepaid IC Card
Rakuten Edy WAON Suica PASMO nanaco ICOCA iD QUICPay ApplePay
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QR Code Payments Accepted
PayPay / Mercari pay / Rakuten Pay / d Payment / au PAY
Free Wi-Fi / Smoking allowed / Reservations / Child friendly / All you can drink / Large shochu selection / Large sake selection / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
