Hokkaido's Top 20 restaurants of 2014（2-th page） [Tabelog]

11

La Tortue (ラ・トルテュ)

Nishi Juhatchome, Nishi Jugo Chome, Nishi Juitchome /French

★★★☆☆3.85

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by札幌Ｒ

By no means can I say restaurant's appearance is luxurious, but it is classy while being simple.

The cooking is the same, it gives a simple expression, but

but it was a succession of the time and effort it costs to calculate and draw out a precise flavor, which is the real charm of French cuisine.

It is stable cooking that maintains constant level without losing the individuality of the ingredients.

For the wine there are is a set of glasses matching the cooking, and the owner sommelier is a wine professional with plenty of knowledge and experience who makes sure you are able to enjoy the explanation of each wine from him.

I was able to enjoy wine actively and actually feel how interesting drinking wine is.

I recommend this restaurant when you want to be a bit more decadent than usual.

12

Enoteca La RICOLMA (エノテカ・ラ・リコルマ)

Goryokaku, Goryokaku Koen Mae, Suginami Cho /Italian

★★★☆☆3.84

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byプラチナ７

Access is extremely bad, so be sure to take the car.

The exterior looks like a warehouse kind of building upon first inspection, you cannot tell it is a restaurant at all.

This is maybe why it is called a refuge.

It is run by a married couple, so you can take your time eating without having to make a reservation.

A lot of Japanese ingredients are used, gorgeous, easy to eat, delicious.

I was suddenly surprised with the luxury of a scallop and urchin tartare for amuse-bouche.

It was delicious until the very last dolce, I can understand why it is popular.

Also, the selection and handling of the wine were the best.

Even though it was a moderate glass of wine, I was able to savor the luxury of drinking them in first-class glasses like Lobmeyr and Baccarat.

I hope this restaurant keeps on shining brilliantly until the end of time in Hakodate.

13

Ajidokoro (味道広路)

Kuriyama /Kappo (Traditional Japanese)

★★★☆☆3.81

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by超暇人

A restaurant that has become one with nature, being surrounded by thick greenery at the foot of a mountain.

The exterior has the simplicity of a mountain hut, and has the antique look of a countryside tearoom or hermitage straight from fiction. You can enjoy traditional tea-ceremony dishes.

The private room is made like a tea room of 10 tatami mats big, and the table of vibrant large grain wood becomes a comfortable hori-kotatsu.

The person who brings in the meals firmly adhering to Japanese courtesy, is the hostess dressed in a kimono.

Even though it is not high class, the ability of her husband is to carefully select ingredients and delicately taking his time, makes them into absolutely the best dishes.

Her husband's work lives on with bowls in which you can taste the deliciousness of refined stock soup and konbu.

In order to taste this stock soup, it is worth it to come all the way over to Kuriyama.

14

Sagra (サグラ)

Nishi Hatchome, Chuo Kuyakusho Mae, Nishi Juitchome /Italian

★★★☆☆3.80

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by超暇人

In Hokkaido, vegetables, dairy products, beef, pork, and an overwhelming variety of marine products are produced and harvested all year long.

Since there are so many ingredients, especially here are they particular about ingredients within Hokkaido.

So with a free way of thinking and they take ingredients, put their hands on them and show you a fresh sense of wonder and deliciousness.

The joy of putting one's heart into the story of each and every of the ingredients, the nature of that story makes the flavor more profound.

Plate by plate, they have the chef's intentions condensed into them.

Not producing complex things like fancy decorations or doing something unexpected, but expressing the taste by believing in the capbilities of the ingredients facing straight ahead.

For the wine, among Hokkaido produced wine, there is also a full array of high class French and Italian wines which are second to none, and you can also enjoy a Hokkaido-produced marriage.

Seeing how good the cooking and wine were, I was even more surprised with their reasonable prices.

15

La Giostra (ラ・ジョストラ)

Nishi Hatchome, Shiseikan Shogakko Mae, Chuo Kuyakusho Mae /Bar

★★★☆☆3.79

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by☆りらっくま♪

Italian bar located in the popular Tanuki Square.

Aside from having a counter where you can easily have a drink while standing, and since there are also table seats, you can have a drink when meeting someone, or there's also space for when you want to take your time drinking.

Taking turns, the flow of customers doesn't stop.

The appetizer combination platter has a rich variety, and the flavors are also diverse.

The balance of sour and sweet, strong and light, vegetables and meats and dairy products is good, and even just the appetizers can be sufficiently satisfying.

the biggest charm of this place is that you can enjoy their homemade gelato.

For the daily special, around 6 kinds of gelato are handmade each day.

The smooth texture, and the natural taste of genuine Italian gelato is definitely a must.

15

Hassun (八寸)

Obihiro /Kappo (Traditional Japanese)

★★★☆☆3.79

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by超暇人

A place to let go, without any stress.

The season's finest and magnificent ingredients are lined up.

In order to draw out the most out of ingredients' potential, craftsmanship is made casually.

Colors are selected and finished up carefully, white is white, blues is blue.

The passion they put into it is amazing.

And their ability the cooking's composition.

Each single dish served is produced lovely, and look like they came straight out of a museum or art exhibition.

Among others, the "Freshwater clam miso soup" is excellent.

Having refined konbu as its basis, you can experience an unbelievable amount of various flavors, and its fragrance and original taste really comes out powerfully.

There is absolutely nothing that detracts from the taste.

One bowl of miso soup is as if it were one large picture scroll.

17

Saveur (サヴール)

Susukino, Susukino, Tanukikoji /Bistro

★★★☆☆3.77

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byアワッコ

A restaurant overflowing with live performance.

Open kitchen counter and in the back table seats.

Special seats where you can see the chef's figure.

The "Marinated pacific herring" is soft, tender, the fatty exterior is light, and is grilled aromatically. The slightly marinated sourness is very refined.

The "Hokkaido quenelle", is a luxurious gratin made of mouse of white fish flesh and Japanese scallop; sweet shrimp, red king crab, and raw sea urchin. You can experience a rich taste with a relieving gentleness.

For "The char-grilled shorthorn", thanks to the fact you can see fine quality meat being grilled in front of you, it becomes even more delicious.

As for the service, they maintain a perfect distance. It seems to become a habit to fall in love with.

17

Shirokuma-shokudo (シロクマ食堂)

Otaru /table d'hôte

★★★☆☆3.77

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bykitadora

A shop run by someone who used to make soba, and a very profound interior that will make you go back time and again.

Even though it is a dining room, they are fastidious about making their soba since morning.

The buckwheat flour they use is grown personally by the apprentice and and delivered directly.

Their bowls are made by a famous potter, and they are also particular about their kneading bowls and soy sauce amont others.

If you eat inside the store, you get soba made only from soba flour, and to take home is inbetween 19 and 20.

The moderately ground soba are thin noodles, have a gentle flavor, with a firm sweetness, and go down easily.

Each time you eat them, they become even tastier.

Perhaps that is what it means to master a sense of fastidiousness and good taste when it comes to food?

Aside from soba, they also have "Curry udon", "Dreamy hamburger", "Crab miso cream spaghetti" and so on.

Don't forget about the recommended Western menu, small cask dining room.

19

Colz (コルツ)

Goryokaku Koen Mae, Chuo Byoin Mae, Chiyogadai /Italian

★★★☆☆3.76

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byプラチナ７

A place with counter and table seats, a cafe where you don't have to strain yourself and can just go to casually dressed.

The cost performance is good, and a good recommendation if you want to dine casually, cheap yet stylish.

The food is arranged so it's easy to eat for Japanese people, and has a gentle taste.

Is not too strong, not unpolished, and has a light feel to it.

And each and every dish has ben handled intricately and prepared carefully.

For the multi-plate course you get an amuse-bouche, appetizer, short pasta, fish, meat, long pasta, dolce, and are reasonably priced.

The main wine is bio-wine, and they also have many moderate table wines lined up for you.

19

Valore (バローレ)

/Italian

★★★☆☆3.76

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byここだ！

The surroundings are all plantations.

A lovely shop that stands in the middle of a quiet tree grove.

The inside is spacious, has a certain depth, and there are table seats and private rooms.

A warm place where tender light shines in through the window.

The chef is a wonderful vegetable connoisseur, and can make anything taste delicious.

The pasta is handmade. For the meat dishes, meat is the main ingredient of course, but the vegetables are so wonderful they are about to overshadow the lead part.

Each of the vegetables isfresh, and the sweetness and juiciness spread around in your mouth each time you take a bite.

You can enjoy the earth's grace fully, a moment where you are charmed by beautiful scenery and taste cooking.

Hokkaido's Top 20 restaurants of 2014（2-th page） [Tabelog]

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