Dine on innovative Hokkaido cuisine created by Chef Takeshi Iijima,
a master of local fare who honed his craft
at Michelin-star restaurants throughout France.
Dine on innovative Hokkaido cuisine
We offer a menu to soothe your daily fatigue and unwind your mind and body.
Please look forward to the gastronomy (Cuisine that expresses climate, climate, history and culture) that can only be enjoyed in this area, which is a famous treasure house of foodstuffs mainly in Hokkaido.
Takeshi Iijima
Chef Takeshi Iijima traveled to Europe to begin his training on the Swiss shore of Lake Geneva in the latter part of 1988.
After honing his craft at over ten restaurants in France, including three-star restaurants* Michel Guerard, George Blanc, Lucas Carton and Troisgros, he returned to Japan in 1994, where he served as a chef at locations such as the Park Hyatt Tokyo, Roppongi Hills Club, Hotel Niki Club and Windsor Hotel Toya.
As head chef, he has been involved in the launch of Bourou Lake Toya since the planning stages.
He continues to focus on Hokkaido cuisine, and is highly knowledgeable on regional Hokkaido fare, especially that of the Lake Toya area.
He is also a licensed hunter, helping to keep Yezo deer numbers under control.
France
- Hostellerie de Levernois ★★
- Le Soleil d’Or ★
- chez Thibert ★
- Michel Guerard ★★★
- George Blanc ★★★
- Bernard Robin ★★
- Amphicles ★★
- Lucas Carton ★★★
- Troisgros ★★★
Japan
- Park Hyatt Tokyo
- Petite Place La Rochelle
-
MIKUNI NAGOYA, Nagoya Marriott Associa Hotel
- ROPPONGI HILLS CLUB
- ARK HILLS CLUB
-
La BRISE & KANKIKAN, Hotel NIKI CLUB
-
The Windsor Hotel TOYA
* Michelin Guide ratings for restaurants he was employed at from 1988 to 1994.
