Leading the culinary world of Japan, skilfully incorporating the current trends
Head Chef Yuji Honma
Japanese cuisine elegantly combines various cultures, traditions, seasonal elements, and health-consciousness in perfect harmony.
It also presents unlimited challenges in elevating dishes using the wealth of ingredients of the four seasons and a diverse variety of foods from Japan’s seas, mountains, rivers, fields, and nature by applying various culinary techniques. I believe it is each chef’s mission to study and train daily while serving the best food with a spirit of hospitality.
Yuji Honma
Yuji Honma was born in 1970 in Wakkanai, Hokkaido. At the suggestion of a teacher at his secondary school, he trained at a sushi restaurant for two years. Following this, he further developed his skills at Japanese restaurants in Tokyo and eventually became the head chef of Sapporo Kawajin in 2006.
He is committed to food safety and security, is particular about the source of produce, and is dedicated to cooking with fresh ingredients every day.
Bio and Positions
| Professor, the Cabinet Office-certified Nihon Chorishikai (Tokyo) |
| Professor and Zenkoku Shosei Honbu Shihan Chiho Kentei senior committee member, Zenkoku Nihon Chori Ginoshikai (Tokyo) |
| Branch Manager, Hokkaido Sapporo Region, The Association for the Advancement of the Japanese Culinary Arts Sapporo Branch (Tokyo) |
| Hokkaido representative, Washoku School Lunch Project in Japan (Tokyo) |
| Full member, Japanese Culinary Academy (Kyoto) |
| President, Sapporo Kappo Chorishikai (Sapporo) |
| Director and Japanese Cuisine Department instructor, Hokkaido Zenchorishikai Headquarters (Sapporo) |
| Assistant Branch Chief, Hokkaido Zenchorishikai Chuo Branch (Sapporo) |
| Director, Hokkaido Nihon Chori Ginoshikai (Sapporo) |
| Deputy Managing Director, Sapporo City Public Health Instructor, and Editorial Committee Headquarters lecturer, Sapporo City Chorishi Dantai Rengokai (Sapporo) |
| Committee member, Ministry of Agriculture, Forestry and Fisheries Hokkaido District Agriculture Office, Chiiki Bunka Hogo Keisho Network (Sapporo) |
| Committee member, Business Support Section, Production Management and Industry Department, Chiiki Kento Committee (Sapporo) |
| Special instructor, Kitagas Cooking School (Sapporo) |
| Adjunct instructor for Japanese Cuisine, Hokkaido Bunkyo University High School (Sapporo) |
| Hokkaido Prefectural Government Certification No.14 for Japanese cuisine, Hokkaido Shokuiku Coordinators (Sapporo) |
| Sapporo City Certified Food Hygiene Instructor (Sapporo) |
| Culture, health, and medical care seminar lecturer, Hokkaido Healthy & Medical Care Frontier (Sapporo)師 |
| Adjunct instructor for Japanese cuisine, Hokkaido Mikasa High School (Sapporo) |
Awards and Achievements
| Winner of the Hokkaido Governorz’s Prize (five times), 2000, 2004, 2006, 2007, and 2018, Hokkaido Gino Competition |
| Finalist in the Iron Chef 2002 Japan Cup |
| Winner of the Ministry of Agriculture, Forestry and Fisheries Prize (Contemporary Japanese Cuisine Category), the 20th Nationwide Japanese Cuisine Competition, 2006 |
| Grand Prize winner of the 7th Japanese Cuisine Competition Hokkaido Region, 2019 |
| Winner of Third Prize (and many more) at the 7th Japanese Cuisine Competition Kyoto Finals, 2020 |
| Recipient of Chairman’s Prize of the Hokkaido Vocational Ability Development Association, 2017 |
| Recipient of the Hokkaido Governor’s Certificate of Appreciation, 2019 |
| Recipient of Award for Contributions to Loyalty to One’s Company in Hokkaido, 2021 |
| Recipient of Award (and many more) for Contributions to Hokkaido’s Industry (Master Artisan of Ezo), 2021 |
| Appearance at the 13th seminar (Hokkaido rice dishes) on the YouTube channel of the Hokkaido Food Culture Research Association |
| Winner of the Food Culture Prize (Japanese Cuisine Category), 2023 |
