81 - 100 of 127 chefs
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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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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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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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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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Meimei-tei
羊羊亭
- Hakodate, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / General / Genghis Khan (grilled mutton) / Yakiniku (grilled meat)
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酒井 諭Satoshi Sakai
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He has been actively creating general western cuisine for many years, mainly at hotel restaurants.
He was born in 1962 in Hokkaido. He loved cooking to please people since he was a boy. After graduating from high school, he learned the fundamentals of cooking at Abeno Culinary School in Osaka. After working at [Bistro Kanapeshu] in Sapporo for 10 years, and [Obihiro Grand Hotel] and [JR Hotel Nikko North Land Obihiro] for many years, he has been actively working at [La Vista Hakodate Bay] since 2011. Currently, he is the executive chef at [La Vista Hakodate Bay] and [Hakodate Bay Bishoku Club].
酒井 諭Satoshi Sakai
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Mexican Restaurant ViVA LA ViDA
本格メキシコ料理 ViVA LA ViDA
- Susukino, Hokkaido
- Mexican/Central American,Global/International / General / Steak / Mexican/Central American
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中村 貴信Takanobu Nakamura
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A top-grade chef who learned not only Mexican but also other countries' cuisine such as French.
Mr. Nakamura was born in 1980 in Hokkaido. He started training at an ethnic restaurant in Sapporo in 1999. In 2004, came to Tokyo. He gained more experience as a chef at a Mexican restaurant with a long history in Tokyo, then became a sous chef (the second most important cook). To have more experience, he started working at a restaurant in Tokyo which had been awarded a Michelin star for consecutive years. After working three years there, he came back to Hokkaido. He experienced as a head chef at several restaurants in Sapporo and finally opened ViVA LA ViDA in 2015.
中村 貴信Takanobu Nakamura
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Izakaya Futami Sakaba
居酒屋 二海酒場
- Hakodate, Hokkaido
- Japanese,Japanese / General / Sashimi (raw fish)/Seafood / Sake
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岡嶋 隆志Takashi Okajima
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Mr. Okajima sources ingredients through his unique channels, mainly focusing on the Otoshibe fishing port in his hometown of Yakumo-cho.
He was born in 1972 in Hokkaido. Since childhood, He has enjoyed watching cooking shows on television and dreamed of pursuing a career in the culinary world. From high school, he started working part-time at a restaurant and became a chef after attending a vocational school. After that, he trained in Japanese cuisine, such as at sushi restaurants and hotels, to polish his skills. In November 2021, after leaving a long-established izakaya (Japanese pub) in Hakodate, he opened "Izakaya Futami Skaba." He procures seafood through his unique channels, centered around the Otoshibe fishing port in Yakumo-cho, his hometown.
岡嶋 隆志Takashi Okajima
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Sushi-dokoro Tatsutoshi
鮨処 竜敏
- Susukino, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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廣瀬 秀敏Hidetoshi Hirose
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Operates a renowned restaurant that has been loved for over a quarter of a century in Susukino.
Mr. Hirose was born in 1973 in Hokkaido. He chose the restaurant business as a job to acquire expertise. Entered a sushi restaurant in his hometown of Sapporo and began his life as a professional chef in earnest. At age 26, he opened his own restaurant in Otaru, where many of the best sushi restaurants are gathered. Three years later, he moved from the Otaru branch (closed) to Susukino and opened Tatsutoshi. Currently, he not only manages the restaurant but also takes part in Hokkaido product exhibitions held throughout Japan.
廣瀬 秀敏Hidetoshi Hirose
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La Vista Hakodate Bay Seafood Chinese Cuisine KAI FOO ROU
ラビスタ函館ベイ 海鮮中華料理 海風楼
- Hakodate, Hokkaido
- Chinese,Chinese / Sashimi (raw fish)/Seafood / Shabu-shabu (boiled meat slices) / General
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福島 和弘Kazuhiro Fukushima
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He puts affection in each dish, bringing out the original tastes of the ingredients.
He was born in 1983 in Aomori prefecture. As his parents were busy working, he often cooked since he was a child, and naturally entered the cooking field. When he entered Hakodate Junior College, he was busy studying at the Department of Food Science Nutrition in the daytime, and at its culinary school at night. After accumulating experience as a Chinese chef at a hotel in Hakodate city, he entered [Seafood Chinese Cuisine Kaifuro] in 2010. Currently, he puts affection in each beautifully-finished dish, bringing out the original tastes of the ingredients.
福島 和弘Kazuhiro Fukushima
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Otaru Takeno Sushi
小樽たけの寿司
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / General / Sashimi (raw fish)/Seafood / Sushi
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武田 賢一TAKEDA KENICHI
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A personal connection led him to leave another career and become a sushi chef
This chef was born in April 1968 in Osaka. He was working in an architect's office when an invitation from the master of a restaurant where he had worked in his student days prompted him to become a chef. In March 2013, he opened Otaru Takeno Sushi, where he painstakingly prepares fresh fish which he serves to his customers.
武田 賢一TAKEDA KENICHI
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Hokkai Seafood & Tokachi Beef Steak Restaurant Norte
北海シーフード＆十勝牛ステーキレストラン ノルテ
- Hakodate, Hokkaido
- General,Western / General / French / Steak
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酒井 諭Satoshi Sakai
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He actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY].
He was born in 1962 in Hokkaido. He liked cooking for his family, and seeing them pleased. After graduating from TSUJI Culinary Institute, he actively worked in the kitchen of [Bistro Kanapeshu] in Sapporo for 10 years. He also accumulated many years of experience at the [Obihiro Grand Hotel] and [JR Hotel Nikko Northland Obihiro], then entered [LA VISTA HAKODATE BAY] in 2011. Currently, he actively works as the executive chef of the western cuisine department at the [LA VISTA HAKODATE BAY] and [HAKODATE BAY GOURMET CLUB].
酒井 諭Satoshi Sakai
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Sushi Kappo Kakihachi
すし割烹 柿八
- Soen, Hokkaido
- Japanese,Japanese / General / Sushi / Sake
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Sapporo Italian Restaurant Notte
札幌イタリアン notte(ノッテ）
- Susukino, Hokkaido
- Italian,Italian/French / French / Pizza / Pasta
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木村 大輔KIMURA DAISUKE
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After a parttime job in the industry, he set his sights on the path to becoming a chef
Originally his job working at a restaurant was only a part-time affair, but as his interest in cuisine grew stronger, he decided to start down the path to becoming a chef. At the age of 22 he travelled to Tokyo to train at famous restaurants (French and Italian establishments in Aoyama, French in Ochanomizu) and after gaining enough experience, he returned to Sapporo and acquired his own store. Two years ago, "Notte" was opened for business. Now he serves as the backbone of a restaurant whose concept is high class authentic Italian cuisine in a casual atmosphere.
木村 大輔KIMURA DAISUKE
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Matsuo Jingisukan Asahikawa Branch
松尾ジンギスカン 旭川支店
- Asahikawa, Hokkaido
- Genghis Khan (grilled mutton),Yakiniku/Steak / Yakiniku (grilled meat)
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松本 寿子Hisako Matsumoto
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An absolute cooking enthusiast! Her endless interest in cooking led her to became a chef.
Chef Matsumoto was born in Hokkaido Prefecture. In the leading Hokkaido spa town Sounkyo, she was involved in the restaurant business as a waitress. She developed a passion for her job of serving food, as well as for the color and arrangement of the food on the four-legged trays the food was served on, which naturally led her to becoming a chef and obtaining her cooking license. In 2006, she joined Matsuo Jingisukan Asahikawa brunch, Gaining the deep trust of the owner, Matsumoto became like a right-hand assistant, and with her bright smile and kind consideration, she manages the restaurant with her certain cooking skills.
松本 寿子Hisako Matsumoto
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Very Very Strawberry
ベリーベリーストロベリー
- Otaru/Yoichi/Shakotan, Hokkaido
- Italian,Italian/French / Neapolitan Pizza / Seafood / Cake
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伊藤 孝Takashi Ito
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Mr. Ito felt the limitless charm of authentic and delicious cuisine.
Mr. Ito is a native of Otaru. After graduating high school, he came to Tokyo with the aim of becoming an actor. However, he was deeply moved by experiencing authentic deliciousness at a French restaurant he worked part-time. Later, he has moved again by experiencing even more delicious authentic Italian cuisine, and he resolved to live his life walking the path of cuisine. He founded an Italian restaurant in Tokyo with a friend and built up his track record and experience, including making that restaurant prosperous. When he returned to visit Otaru, he fell in love with the buildings there and resolved to open his own restaurant in the city. He continues to provide authentic Italian cuisine to customers to this very day.
伊藤 孝Takashi Ito
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Kaisentei Totoya
海鮮亭 ととや
- Chitose/Kita-Hiroshima/Eniwa, Hokkaido
- Izakaya (Japanese tavern),Taverns / Sashimi (raw fish)/Seafood / Oyster / Sushi
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吉田 良一Ryoichi Yoshida
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Born at a sushi restaurant! He has helped his family for cooking, which naturally led him to the field of cooking.
He was born in Chiba prefecture. As his parents ran a sushi restaurant, he had been interested in cooking since he was small and helped the sushi restaurant. It was therefore natural for him to enter the field of cooking. After accumulating experiences at a Japanese restaurant in Tokyo and izakaya (Japanese style pub) in Kanagawa, he also had further training at his parents' sushi restaurant. When he became 25 years old, he went to Kushiro, Hokkaido where he had been fascinated. He was more fascinated by Kushiro after being familiar with the ingredients in Hokkaido such as local fish when he was working at a sushi restaurant in Kushiro. In 2003, he moved to Chitose, Hokkaido as he especially liked the area. He is currently working actively in Chitose at a popular restaurant loved by local people.
吉田 良一Ryoichi Yoshida
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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)
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寺嶋 功悦Terashima
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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
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Sushi Yoshi
すし よし
- Otaru/Yoichi/Shakotan, Hokkaido
- Sushi,Japanese / Sashimi (raw fish)/Seafood
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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
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Chugoku Ryori Koka
中国料理 孝華
- Susukino, Hokkaido
- Chinese,Chinese / General / Yum Cha/Dim Sum / Szechuan
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富井 祥司Shoji Tomi
The Chef's Recommendations -
His career in Chinese cuisine began when he decided to move to Tokyo to open a ramen restaurant.
Born in Niigata prefecture in July 1948, Mr. Tomi is the second son in a farming family. After graduating from middle school, he decided that he wanted to work in Tokyo, and from there, he moved into Chinese cuisine. After working for 10 years in Tokyo, he honed his skills for 13 years at the Korakuen Chinese Restaurant in Sapporo, Hokkaido. In 1987, he was appointed as a head chef at "Luhua", the Chinese restaurant in Sapporo Korakuen Hotel. Later, Mr. Tomi became a general head chef, overseeing all of the types of food prepared at the hotel. He has been working for a total of 23 years. In that time, he has taken on many important roles and been involved in the training of junior chefs and promoting development. He was awarded a Medal of Honor with a Yellow Ribbon by the Japanese government in Spring 2014.
富井 祥司Shoji Tomi
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Steak Kaisen Teppanyaki Kitakaze
ステーキ・海鮮 鉄板焼 北風
- Hakodate, Hokkaido
- Teppanyaki,Yakiniku/Steak / Teppanyaki (iron griddle grilling) / Steak / Wine
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荒谷 利幸Toshiyuki Araya
The Chef's Recommendations -
As a chef, he is making the most of the customer service skills he learnt at a hotel
Chef Araya was born on May 18th, 1974 and is from Yakumo town in Futami-gun, Hokkaido. He studied customer service at the Sapporo Grand Hotel, making use of this experience while training at a famous teppanyaki (grilled on hottplate) restaurant in Sapporo city. He has more than 17 years of experience as a chef, and now shows his skills at Steak Kaisen Teppanyaki Kitakaze.
荒谷 利幸Toshiyuki Araya
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