Hokkaido Chef search result : Page 7

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

Bar Wadoro Bar　WADURO　-和道- Susukino, Hokkaido Dining Bar,Dining bar / Wine / Cocktail / Whisky

佐藤　泰代SATO YASUYO

Filled with the strong desire to perfect the way of the bartender,

I am active as a youthful force and inheritor of many years of meticulousness.

佐藤　泰代SATO YASUYO

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

Brasserie Rakuya ブラッスリー　楽や Takikawa/Fukagawa/Sunagawa, Hokkaido Izakaya (Japanese tavern),Taverns / Chicken / Japanese Sosaku (creative cuisine) / Sashimi (raw fish)/Seafood

川野名　順KAWANONA JUN

From being raised by a fishmonger, to creating a place to eat delicious fish.

Kawanona was born in Takikawa, Hokkaido in 1969. His family home was a fish shop, so he has a long history of handling fish. At the age of thirty he started training at a Japanese restaurant in Sapporo. However, he had already decided on what he wanted to do, so three years later he opened the current restaurant, which takes the form of an extension on his family home. Everyday he spiritedly wields his knife, hoping to make this restaurant a place where food lovers gather.

川野名　順KAWANONA JUN

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

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

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

Futagoyama Shoji 双子山しょうじ Susukino, Hokkaido Japanese,Japanese / General / Sushi / Hokkaido Cuisine

斎藤章二SAITO SHOJI

The Chef's Recommendations

Upholding the name of the famous Futagoyama restaurant after 23 years in service, in a new independent venue.

Born on December 19th, 1958, in Hokkaido, this chef received his first kitchen knife as a child and never put it down. After initial training in sushi restaurants and other kitchens, he then proceeded to serve for 23 years as the chef of the famous Futagoyama restaurant, established more than 40 years ago. When Futagoyama shut down, he decided to continue the tradition by opening his own restaurant, Futayama Shoji, in October 2008. As fishing is his favorite hobby, his menus include his personal catches, as well as wild vegetables in the spring and handpicked mushrooms in the fall. Continuing in the footsteps of a long-tradition, he strives to bring the very best out of his ingredients.

斎藤章二SAITO SHOJI

Yakitori Oden Zen やきとり　おでん　然 Sapporo Station, Hokkaido Izakaya (Japanese tavern),Taverns / Yakitori (grilled chicken skewers) / Kushiage (deep-fried skewers) / Oden

浅野　雅次ASANO MASATSUGU

The Chef's Recommendations

Transformed from a westernstyle restaurant to Japanese 'izakaya' (barrestaurant), with the aim of creating a place where a group of regulars gather around the bar area.

After training mainly in French and Western cuisine from the age of 18, he switched over to what he's wanted to do from his 20s, and that's working in an izakaya Japanese bar. He is currently entrusted with the cooking at Yakitori Oden Zen. Taking special care to note the seasons, he makes classic oden (winter vegetable soup) as well as other original dishes.

浅野　雅次ASANO MASATSUGU

Sushi Saiko 鮨　西光 Susukino, Hokkaido Sushi,Japanese / General / Tempura (battered, fried seafood and vegetables) / Kushiage (deep-fried skewers)

西牧　光浩NISHIMAKI MITSUHIRO

The Chef's Recommendations

Staying true to his own style

Please feel free to talk to me during your visit.

西牧　光浩NISHIMAKI MITSUHIRO

Sushi Minato 鮨みなと Asahikawa, Hokkaido Sushi,Japanese / Sushi

中港大将NAKAMINATO TAKAYUKI

His father's shop burned to the ground... but continuing the family legacy was his destiny!

Born in Hokkaido in 1974, he grew up watching his father running Minato Sushi, his shop in Asahikawa. After graduating from high school, he decided to become a sushi chef, and spent 7 years in Sapporo and 3 in Tokyo polishing his skills in the preparation of sushi and Japanese cuisine. In 1999, Minato Sushi burned to the ground, and when he heard that the shop was going to be closed for good, he made up his mind. Changing locations, he opened Sushi Minato for a second time, continuing his father's legacy.

中港大将NAKAMINATO TAKAYUKI

Sushiya no Yamada すし屋のやま田 Susukino, Hokkaido Sushi,Japanese / Sushi / Donburi (rice bowl) / Local Sake

山田　弘YAMADA HIROSHI

The Chef's Recommendations

If I were to have a restaurant I'd have a sushi restaurant

Always in love with sushi, the owner desired to have a sushi restaurant of his own. His dream came true at age 30, setting up his own restaurant after going through much painful training. Bringing in fresh ingredients from fatty tuna from Shakotan, Hokkaido, to conger eel from Uchiurawan, the chef is especially picky when it comes to choosing ingredients, going as far as Kyushu depending on the ingredients.

山田　弘YAMADA HIROSHI

Saryo Takinoya 茶寮　瀧乃家 Nakajima Park, Hokkaido Kaiseki (course menu),Japanese / General / Kaiseki (tea-ceremony dishes) / Tempura (battered, fried seafood and vegetables)

松林　康和MATSUBAYASHI YASUKAZU

The Chef's Recommendations

A chef in continuous pursuit of the origin of Japanese cuisine.

He was born on March 13th, 1957 in Ashibetsu city. Raised under the wings of his working parents, he set his sights on the path of culinary arts and nature. While attending culinary school, he worked hard part-time at the ryokan (Japanese inn) that he was living in. He realised that the origin of the Japanese palate lay in Japanese cuisine and started work at a ryotei (traditional Japanese restaurant). Subsequently, he assumed the role of head chef at a ryokan in Sapporo. Since 2007, he has been displaying his cooking prowess as the head chef of Saryo Takinoya.

松林　康和MATSUBAYASHI YASUKAZU