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41 - 60 of 130 chefs

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

前田 秀春Hideharu Maeda

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

French Restaurant Mikuni Sapporo

フレンチレストラン ミクニサッポロ

  • Sapporo Station, Hokkaido
  • French,Italian/French / French / Wine

小川 主水Mondo Ogawa

Found his own direction after meeting with various famous chefs

Born in 1972 in Hiroshima. After graduating from high school, went to the Tsuji Culinary Institute. During training in the school's French branch, he and Chef Kinoshita of [Eau Gyaman de Tokio] were in the school at the same time. After graduating, he joined the [Shima Kanko Hotel] in Mie Prefecture. Here, he was colleagues with Chef Kishida of [Kantesansu]. After this, he was in the opening staff of the [Taiyuvan Robuchon], and then joined [Mikuni]. He has worked as a chef of [Mikuni Sapporo] for 12 years, since its opening.

小川 主水Mondo Ogawa

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

大吉 孝幸Takayuki Oyoshi

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

Tokachi Butadon Ippin Chitose Branch

十勝豚丼いっぴん 千歳店

  • Chitose/Kita-Hiroshima/Eniwa, Hokkaido
  • Butadon (pork bowl),Japanese / General / Donburi (rice bowl) / Local Japanese Cuisine

尾? 将志Masashi Ozaki

For that single word "delicious", Mr Ozaki carefully grills the pork every day.

He was born in 1983 in Hokkaido. In 2010, he entered Tokachi Butadon Ippin. After gaining experience in all the branches, he became the manager of the Chitose branch, which opened in November 2024. His earnest and honest personality and solid skills are his charms. Because he wants his guests to enjoy the aroma of grilled pork, he is conscious of cooking carefully when he is in the kitchen. Although the use of charcoal fire increases the difficulty of cooking, he gives his best effort every day to hear his guests say, "It's delicious."

尾? 将志Masashi Ozaki

Jingisukan Juttetsu

ジンギスカン 十鉄

  • Susukino, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)

中野 太貴Daiki Nakano

Mr. Nakano wanted to see the smiles of people enjoying Jingisukan, so he became a chef.

He was born in 1995 in Hokkaido. He started working part-time at his father's Jingisukan restaurant while studying at a medical university. While working at the restaurant, he learned cooking skills on-site under the guidance and supervision of the store manager at that time. As he saw the guests enjoying their meals and smiling while eating Genghis Khan, he gradually developed a strong attraction to the restaurant industry. After graduating, he decided to pursue a career as a chef. He is currently dedicated to his role as the manager of Juttetsu with the belief that he wants more people to experience the unique Jingisukan of Hokkaido. 

中野 太貴Daiki Nakano

Hakodate Asaichi Aji no Ichiban

函館朝市 味の一番

  • Hakodate, Hokkaido
  • Japanese,Japanese / Hokkaido Cuisine / Donburi (rice bowl) / Shio Ramen (salt-flavored ramen)

日下 隆二Ryuji Kusaka

As his parents originally ran a ramen shop in Chitose, Hokkaido...

The thing that prompted his interest in cooking was the fact that his parents ran a ramen shop in Chitose, Hokkaido and the fact that he could closely observe them from a young age. After graduating from high school, he went on to culinary school, after which he opened [Aji no Ichiban,] a restaurant that is now popular with both tourists and the working people Asaichi!

日下 隆二Ryuji Kusaka

Asahikawa Jingisukan Daikokuya Asahikawa Gochome Branch

旭川ジンギスカン大黒屋 旭川五丁目店

  • Asahikawa, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton)

手塚 慎太郎Shintaro Tezuka

Mr. Tezuka conveys the appeal of Jingisukan to visitors through his excellent work and attentive customer service.

The first time Mr. Tezuka had Jingisukan at Daikokuya, he was charmed by that famous dish, energetic staff, and lively restaurant atmosphere. That made him want to work there, then he joined the company after showing his passion for Jingisukan to Daikokuya's owner. He works tirelessly to deliver the delicious taste of Daikokuya's Jingisukan to as many guests as possible.

手塚 慎太郎Shintaro Tezuka

Chuka Izakaya Shanshan Chubo JR55 Bldg. Branch

中華居酒屋香香厨房 JR55ビル店

  • Sapporo Station, Hokkaido
  • Chinese,Chinese / General / Gyoza (dumplings) / Shokoshu (Chinese Shaoxing wine)

Ebisu Shoten Minami 4 Nishi 3

恵美須商店 南4西3

  • Odori Park, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sashimi (raw fish)/Seafood / Tempura (battered, fried seafood and vegetables)

齋藤 力虎Taiga Saito

Mr. Saito has a passionate and curious mind for food. A young chef who manages a lively restaurant.

He was born in 1998 in Hokkaido. Having worked in restaurants with chefs in various genres, such as Chinese, Japanese, French, and Italian, he has learned varied food knowledge and techniques. That led him to feel the joy of cooking, and he started walking the path of cuisine. He also has experience working as a manager in a yakitori grilled chicken restaurant. With the motto "taking good care of employees leads to good customer service," he tries to create a restaurant where employees and customers can feel comfortable.

齋藤 力虎Taiga Saito

Sankatei

さんか亭

  • Higashi-Sapporo, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (grilled meat) / Korean / Naengmyeon (Korean cold noodle)

三鹿 彰Akira Sanka

The Chef's Recommendations

He loved cooking, so he made it his job, specializing in his prized yakiniku

Born on August 20th, 1962, in Fukushima, Hokkaido. He has always had an interest in cooking, so he decided to make a career out of it. He studied a variety of cuisines, including French and Italian, until his skills in each could stand on their own. Of all the cooking styles and foods he studied, he found the greatest joy in yakiniku barbeque, so he decided to make it his specialty. Of all the meats he grills, he specializes in beef, and he spends his days ensuring his yakiniku is grilled to perfection, with peerless flavor.

三鹿 彰Akira Sanka

Teppanyaki VUE MER

鉄板焼 ビュメール

  • Hakodate, Hokkaido
  • Teppanyaki,Yakiniku/Steak / French / Steak / Western Teppanyaki (iron griddle grilling)

五十嵐 彬Akira Igarashi

Acquainted with cooking since childhood, Chef Igarashi naturally set his sights on the culinary path.

Born in 1989 in Aomori Prefecture. After learning to cook by helping his mother, Chef Igarashi decided to become a chef around the time he was in middle school. He studied cooking at Chori Seika Vocational School Attached to Hakodate Junior College. After graduation, he worked at Hakodate Central Hospital and then began employment at Hakodate Kokusai Hotel in March 2009. He currently serves as Sous-Chef at VUE MER at the hotel, where he endeavors each day to serve delicious meals to his customers.

五十嵐 彬Akira Igarashi

WASHOKU Seafood Ocean

WASHOKU 海の幸 おーしゃん

  • Susukino, Hokkaido
  • Izakaya (Japanese tavern),Taverns / General / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton)

坂本 康太Kota Sakamoto

Offering a novel setting for an uplifting experience.

While working as a stage actor in Tokyo, Mr. Sakamoto got the opportunity to work in a restaurant and moved to Hokkaido. He is now the manager of "WASHOKU Seafood Ocean", which opened on October 29, 2022. With the desire to "work related to people" and "to meet and talk to various people," he aims to create a comfortable restaurant for guests and staff.

坂本 康太Kota Sakamoto

Gyu-Kaku Sapporo Tokeidai-dori Branch

牛角 札幌時計台通り店

  • Sapporo Station, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Yakiniku (Japanese BBQ) / Horumon (offal meat)

谷口 遼太Ryota Taniguchi

With warm smiles and delicious yakiniku, Mr. Taniguchi provides visitors with wonderful memories.

He was born in 1988 in Hokkaido. After joining Gyu-Kaku in 2011, he supported numerous restaurants through cooking and customer service. Currently, he also manages dozens of restaurants. He takes the greatest care in providing both delicious cuisine and high-quality meat, as well as excellent customer service that lets guests have enjoyable moments in his restaurants. Crossing the language barrier, he also creates an atmosphere where it is easy to talk to him. Today, he continues to welcome people with a soft smile and help them make their trips memorable.

谷口 遼太Ryota Taniguchi

RISTORANTE & BAR ITALIANA Mia Angela Daimaru Sapporo Branch

RISTORANTE &BAR ITALIANA Mia Angela 大丸札幌店

  • Sapporo Station, Hokkaido
  • Italian,Italian/French / Italian / Pizza / Pasta

Tempura Ryori Sakura

天ぷら料理さくら

  • Kushiro, Hokkaido
  • Japanese,Japanese / Tempura (battered, fried seafood and vegetables) / Sashimi (raw fish)/Seafood / Tendon/Tenjyu (tempura bowl)

朝日 隆仁Takahito Asahi

The Chef's Recommendations

Enjoy our tempura using proud ingredients of Hokkaido that is fine for even senior and delicate stomach.

He is from Hokkaido. His dream has come true to be the owner chef of a restaurant specialized in tempura using ingredients from Hokkaido where he was born and raised, as such a restaurant was rare. He harvests ingredients himself in the mountains and ocean by boat, then cooks them into crispy tempura using high-quality oil.

朝日 隆仁Takahito Asahi

Genghis Khan Hitsujikai no Mise "Itadakimasu"

ジンギスカン羊飼いの店『いただきます。』

  • Susukino, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Genghis Khan (grilled mutton) / Local Japanese Cuisine / Hokkaido Cuisine

中島 康晴Yasuharu Nakajima

Yasuharu Nakajima serves up Hokkaido soul food using only the finest ingredients sourced from the very same island he calls home.

Although he was born in Kyoto on April 12th, 1961, Yasuharu Nakajima moved to Sapporo when he was just 100 days old. His first encounter with the restaurant business was when he got a job in one while still a student, although he then went on to work in an unrelated sector for many years. However, Genghis Khan, Hokkaido's soul food, managed to bring him back to the culinary world. Nakajima wanted to open a restaurant that specialized in Hokkaido-bred lamb, so he decided his first step would be to raise his own sheep. Over a period of years, he slowly built up his flock until nine years later in 2012, when he was finally able to open his restaurant, Genghis Khan Hitsujikai no Mise "Itadakimasu". As an adult who has a responsibility towards food, Nakajima also runs projects to strengthen ties with children.

中島 康晴Yasuharu Nakajima

Rendezvous Lounge (New Otani Inn Sapporo)

ランデブーラウンジ 【ニューオータニイン札幌】

  • Sapporo Station, Hokkaido
  • General,Western / Others / Hamburger / General

竹林 義仁Yoshihito Takebayashi 

The Chef's Recommendations

Possessing a desire to create tastier dishes from a young age 

Born in Hokkaido in 1960, the chef came from a household where both parents worked, so he helped his busy mother with meal preparation since he was a child. With this, he gradually and naturally began to take an interest in cooking. After that, he decided that he wanted to have fun making delicious food, and set his sights on becoming a chef. After graduating from culinary school, he worked in a hotel in the Sapporo suburbs before joining Rendezvous Lounge as a Western cuisine chef.

竹林 義仁Yoshihito Takebayashi 

Restaurant Cote D'or

レストラン コートドール

  • Maruyama Park, Hokkaido
  • French,Italian/French / French / Wine / General

藤谷 圭介Keisuke Fujiya

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

An no Ie

アンの家

  • Nakajima Park, Hokkaido
  • Shabu-shabu (boiled meat slices)/Sukiyaki (hot pot stew),Japanese / Shabu-shabu (boiled meat slices) / Teppanyaki (iron griddle grilling) / Steak

大西 悦子Etsuko Onishi

A mother wants children to eat real food.

Born in Hokkaido in 1950. Learned the basics of cooking in culinary school, and returned to her hometown in Hokkaido. One day, she learned about the Wagyu boom taking the world by storm, and she "wanted to offer real Wagyu beef at a reasonable price." In addition, there as the mother of a child, she also wanted her child to eat authentic food, and this lead to the decision to open her own shop.

大西 悦子Etsuko Onishi

Ebisu Shoten Shin-Sapporo Branch

恵美須商店 新札幌店

  • Shin-Sapporo/Shiroishi, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Kushiage (deep-fried skewers) / Sushi / Teppanyaki (iron griddle grilling)

舘野 友紀Yuuki Tateno

To see the happy faces of customers. A chef who delivers delicious food and smiles.

Mr. Tateno is a native of Sapporo. He worked for 13 years as a cooking manager at a Robata (Japanese‐style barbecue cooked over charcoal) restaurant in Susukino, honing his culinary skills. After that, he made up his mind to own his own restaurant. Utilizing his experience, he became a chef at Ebisu Shoten Shin-Sapporo Branch. With the desire to provide customers with delicious food at a reasonable price, he takes great care with his suppliers and offers dishes with outstanding cost performance. He runs the restaurant with all his heart and soul so that people can have an enjoyable dining experience through delicious food.

舘野 友紀Yuuki Tateno

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