In Conversation with Jonas Stadtlander: Head Chef at Izakaya-style, Kumo Bar and Restaurant

Jonas: My name is Jonas Stadtlander. I've lived in Niseko, Hokkaido for seven years and I’m the head chef at Kumo Restaurant, located within Skye Niseko. My wife and I came to Japan in our twenties and we lived in Tokyo for three years then in Tochigi for two years. I’ve been in Hokkaido since then and I’m thrilled to be leading such a strong team of chefs here at Kumo Restaurant.

Xanthe: Can you tell me about your background—what you’ve been doing and how you trained to become a chef?

Jonas: I started cooking professionally with my father on our family farm in Ontario, Canada, when I was a teenager. We raised organic animals and grew vegetables during the summer. We cooked either in a small restaurant or at home on the farm. We had pigs, ducks, geese, and lambs, along with a large herb and vegetable garden. It was a lot of work. My father used to host big events on the property, where guests could visit various stations across the farm to sample foods we grew and prepared. That’s where my journey began. Later, I travelled around Europe, Australia, and Japan, working and gaining experience as a chef over the years.

Xanthe: What made you choose the position of Head Chef at Kumo Restaurant?

Jonas: Having lived in Japan for over ten years in total, the location was a major draw for me. I’d also heard great things about the restaurant owners. Plus, I love Japanese cuisine, even though most of my background is in European cooking. I’m especially excited to work with local produce to create new dishes for the spring and summer seasons.

Xanthe: Can you walk me through your process for creating a dish for Kumo Restaurant?

Jonas: I always start with the seasons and see what’s available. For example, in spring, I choose ingredients and techniques based on the freshest and most flavourful produce at that time. The approach is very seasonal; I let the ingredients’ vibrancy guide me.

Xanthe: Are you influenced by culinary styles from other parts of the world, or do you focus more on Japanese flavours?

Jonas: It’s a blend of influences, mainly French, Italian, and Japanese. There’s also a touch of German inspiration since my parents are originally from Germany.

Xanthe: Do you specialise in sushi, or do you prefer preparing other types of Japanese dishes?

Jonas: I focus more on creating complex, big-flavoured sauces, soups, and glazes for meats and fish. While I enjoy cutting raw fish, my real passion lies in creating sources, making pastry and baking bread.

Xanthe: Is there a must-try dish on Kumo Restaurant's menu that you’d recommend to guests?

Jonas: Last summer, we had a butter soy-glazed abalone that was very popular. This winter, I’d recommend the braised pork belly. It’s one of my personal favourites.

Xanthe: I’ve tried that—it’s incredible! What do you hope guests take away from their dining experience at Kumo Restaurant?

Jonas: I want our guests to enjoy high-quality, well-executed food and have a memorable overall experience. Our kitchen team works hard to deliver that.

Xanthe: Does the menu change significantly between winter and summer, aside from the seasonal vegetables?

Jonas: Yes, it does. In the summer, we focus on a course dinner menu rather than the à la carte options that dominate in winter. Summer is much more centred on local produce, especially vegetables.

Xanthe: Do you have any favourite Hokkaido ingredients you love working with?

Jonas: Absolutely. In spring and summer, I particularly enjoy working with the local vegetables. Hokkaido potatoes and corn are fantastic. I also have great connections with local farmers who provide organic produce. The pork from Rusutsu and the seafood from Yoichi, especially the scallops, are exceptional.

Xanthe: I absolutely loved the corn soup here—it’s the best I’ve had in Hokkaido! Do you have any exciting seasonal specials coming up?

Jonas: My sous chef and I are brainstorming ideas. One option we’re considering is a dish featuring “kinki” fish, a type of rockfish that’s delicate and full of flavour. It’s quite exclusive to Hokkaido.

Xanthe: That sounds amazing! I’ll definitely have to try it when it’s on the menu.

Jonas: Please do!

Xanthe: Is there anything else you’d like to share?

Jonas: Just that I’m looking forwards to the end of the winter season and to an amazing spring season ahead.

Xanthe: Thank you so much! It’s been wonderful talking to you, learning about your background, and discovering more about the restaurant!

At Kumo Restaurant, Head Chef Jonas and his team craft dishes that beautifully blend seasonal Hokkaido ingredients with Japanese izakaya traditions and global culinary techniques. Whether it's the rich braised pork belly or an exciting new seasonal creation, Kumo Restaurant promises a dining experience that’s as unique as it is memorable. Be sure to visit us and discover the vibrant flavours of Hokkaido, reimagined by Chef Jonas and his talented team.