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61 - 80 of 128 chefs

Uni Senmonten Yoichiya Otaru Unga Branch

うに専門店世壱屋 小樽運河店

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Kaisendon (seafood bowl),Japanese / General / Sashimi (raw fish)/Seafood / Donburi (rice bowl)

佐藤 勇太Yuta Sato

With local pride, Mr. Sato warmly welcomes and greets visitors.

He was born in 1989 in Hokkaido. Influenced by his father, he developed a passion for cooking and entered the culinary world. In 2018, he joined Yoichiya and started his career as a chef. After gaining experience at affiliated stores, he moved to Yoichiya Otaru Unga Banh in 2022, where he is currently the manager. With dishes that respect the fresh ingredients and traditions unique to Hokkaido, he provides satisfaction and excitement to his guests.

佐藤 勇太Yuta Sato

Yakiniku Horumon Jingisukan Sakaba Lemon

焼肉ホルモンジンギスカン酒場 れもん

  • Susukino, Hokkaido
  • Yakiniku (Japanese BBQ),Yakiniku/Steak / Genghis Khan (grilled mutton) / Yakiniku (grilled meat) / Horumon (offal meat)

木村 果寿美Kasumi Kimura

Ms. Kimua is attracted to the food and beverage industry as she can closely engage with guests.

Ms. Kasumi Kimura was born in 1994 in Hokkaido. At 18, she started working at the GAJA Otaru branch as a part-time worker. After that, she contributed to the GAJA Eniwa branch as an opening staff member. She was attracted to a job at a restaurant because of the opportunity to engage closely with guests, then eventually joined the same company as a full-time employee after graduating. In February 2020, she was transferred to Yakiniku Horumon Jingisukan Sakaba Lemon when it opened. She is a manager striving to warmly welcome the guests with her smile cheerfully and lively.

木村 果寿美Kasumi Kimura

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

Jingisukan Eijin Bettei

ジンギスカンえいじん 別邸

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Genghis Khan (grilled mutton),Yakiniku/Steak / Sashimi (raw fish)/Seafood / Genghis Khan (grilled mutton) / Nabe (hot pot)

長谷川 祐太Yuta Hasegawa

Mr. Hasegawa's high-quality Genghis Khan (grilled mutton), made with only the best ingredients, makes food lovers cry out with delight.

Mr. Hasegawa was born in 1986 in Hokkaido. He was born and raised in Iwanai, a town with abundant nature located on the west side of the Shakotan Peninsula and which faces the Japan Sea and the Niseko Volcanic Group. Taking advantage of the know-how gained from his extensive experience managing restaurants, he opened Genghis Khan Eijin Betteiin in Niseko Hirafu, Kutchan, in December 2022. The lamb is not brought over frozen from its place of origin, Australia. Instead, it is chilled, and great care is taken with the quality when purchasing. In addition to the lamb, the fresh seafood unique to Hokkaido makes food lovers visiting from Japan and overseas cry out with delight. 

長谷川 祐太Yuta Hasegawa

Otaru Ankake Yakisoba Kakuryu

小樽あんかけ焼きそば 鶴龍

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Chinese,Chinese / General / Yum Cha/Dim Sum / Chahan (fried rice)

坂口 亨Toru Sakaguchi

Watching people eating with a smile on their faces is what makes Mr. Sakaguchi so rewarding. 

Mr. Sakaguchi was born in Hokkaido. He joined the store group and worked in a different department other than cooking. Because of his love of cooking, he has become involved in food preparation at the affiliated restaurant Wagyu Kurosawa since a few years ago. He was transferred when Otaru Ankake Yakisoba Kakuryu opened in September 2022. He is in charge of the restaurant not only as a cook but also as a manager.

坂口 亨Toru Sakaguchi

Toriya Otori

鶏屋 鳳

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Izakaya (Japanese tavern),Taverns / Chicken / Nabe (hot pot) / Kushiyaki (grilled skewers)

八木 裕史Hirofumi Yagi

The Chef's Recommendations

A chef with passion entered the cooking field to realize his dream since he was young.

He was born in June 1973 in Hokkaido. He wanted to be a chef since he was young, as he liked to please people with his food. To realize this dream, he entered the restaurant industry. While operating a bar and serving alcohol and delicious food there, he started thinking about opening a restaurant specializing in chicken, and the thought got stronger. In 2008, being fully prepared, he opened [Toriya Otori]. This restaurant has become popular serving delicious chicken dishes elaborated in their own ways, and many guests return as repeaters. He is always searching for dishes that the guests will become addicted to.

八木 裕史Hirofumi Yagi

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

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

中村 貴紀Takanori Nakamura

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

Sushidokoro Kihara

鮨処 木はら

  • Hakodate, Hokkaido
  • Sushi,Japanese / Sushi

木原 茂信Shigenobu Kihara

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

Uni Murakami Hakodate Main Branch

うに むらかみ 函館本店

  • Hakodate, Hokkaido
  • Japanese,Japanese / Sashimi (raw fish)/Seafood

村上 朋子Tomoko Murakami

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

Tempura Takeuchi

天婦羅たけうち

  • Nishi 11 Chome/18 Chome, Hokkaido
  • Tempura (fried seafood and vegetables),Japanese / General / Tempura (battered, fried seafood and vegetables) / Japanese Sosaku (creative cuisine)

竹内 収Osamu Takeuchi

Mr. Takeuchi decided to become a chef because he thought hotel staff also needed culinary knowledge and skills.

He was born in 1973 in Hokkaido. After graduating from high school, he started working as a hotel staff. He decided to become a chef because he thought that the person in charge of service also needed culinary knowledge and skills. He moved to Canada and became a Teppanyaki chef at a Japanese restaurant. After serving as a sous chef, he returned to Japan and continued his studies at Sapporo Nadaman Garden. There,  he was in charge of Teppanyaki and Tempura and served as sub-chief (sous chef). In 2007, he became independent and opened Tempura Takeuchi.

竹内 収Osamu Takeuchi

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)

佐々木 健一Kenichi Sasaki

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

Sushi Hanayoshi

鮨 花吉

  • Niseko/Kutchan/Rusutsu, Hokkaido
  • Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi

吉岡 亮平Ryohei Yoshioka

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

Otaru Masazushi Main Branch

おたる政寿司 本店

  • Otaru/Yoichi/Shakotan, Hokkaido
  • Sushi,Japanese / General / Sushi / Sousaku Sushi (creative sushi)

中村 圭助Keisuke Nakamura

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

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

手塚 慎太郎Shintaro Tezuka

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

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)

石崎 俊彦Toshihiko Ishizaki

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

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)

小路 哲憲Tetsunori Shoji 

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 

Shiki Suikatei

四季 粋花亭

  • Hakodate, Hokkaido
  • Japanese,Japanese / General

岩田 建一朗Kenichiro Iwata

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

Sushi Niebana

鮨にえばな

  • Susukino, Hokkaido
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sousaku Sushi (creative sushi)

小倉 一夫Kazuo Ogura

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

Sushi Isono

鮨 いその

  • Odori Park, Hokkaido
  • Sushi,Japanese / Sashimi (raw fish)/Seafood / Sushi / Sake

磯野 直大Naohiro Isono

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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