Top1 - 10 of 20 Restaurants
Restaurant with high class banquet dishes. The entrance has an atmosphere that will make you sense it is located inside a multi-purpose building. The interior also has a high class feel to it, and assumingly everyone who comes knows about it. Courses are to be ordered upon making a reservation.
Starting with "Soft roe of putter fish and tofu", and the aftertaste not going away is interesting. The meals that use glutinous rice go together well with the crab's inside eggs, and is eaten with soy sauce because of the strong flavour of raw bonito. The stone grilled Spear squid is an appetizer that will make the alcohol flow. The last bit of the soup stock is refined and any saltiness is hardly noticeable. Dishes from which you can tell the ingredients' quality.
There is also a drink menu in English, and it seems the staff can speak English as well.
Traditional cuisine of Susukino, Sapporo.
A neat Noren (traditional fabric sign), and a hostess dressed in a kimono will welcome you. A cozy interior with counter seats and tatami room. The owner is shy, but will properly explain various things when you ask. I suppose it being a small store, it is important to respect the distance between the customers?
First, the Savory egg custard of crab roe will warm up your body. The taste of stock soup red bean paste covered with stock soup that envelops the roe elegantly. The Mackerel rod-shaped sushi is a beautiful pink, and has such a lightly-marinated flavor you will go "is this really marinated?". The sushi wrapped with konbu melts in your mouth, moving you to tears.
A lot of attention has also been paid to the chinaware, and the dishes will be served with a plate resembling a small bowl.
Miso-grilled garden eel for dinner. The garden eel with its unglazed-like light hue has a slight of miso taste to it. The rice is intricately made by pickling glutinous rice in sake, steaming it while being covering by sake and salt. You will be feel infinite gratitude for only one small bite of it.
The interior is lively and the chief is a good talker.
Counter seats with a view on the garden require reservation. It is nice because you can also see the pickling place from here. In any case, it is cozy, tasty of course, and the cost performance is miraculous! There should be no one that feels bad after eating here.
You can enjoy different toppings each time you take the Omakase Course. Especially the Oma Tuna has an excellent flavor, and you taste the aftertaste the whole from the moment you put it in your mouth, until you have finished eating.
There are various sushi restaurants in Hakodate, but I definitely recommend this one. My daily sushi.
Both the atmosphere and service are good, and the cost performance of the Omakase course accompanied by rice balls and appetizers are favorable.
The talkative owner researches diligently, and apparently tries out the food at various restaurants. What he serves is Edo-style sushi with one small touch and two small touches of his own.
The slight saltiness and strong sushi rice match the toppings exquisitely. Together with Jumbo shrimp nigiri and Shrimp miso. Sea urchin wrapped in fragrant nori on a warship. The ripeness of the tuna is good. The last egg melts gently on your tongue with prawns kneaded into sponge cake.
Everything there is delicious making you feel refreshed each time you go.
Upon entering the store, you smell the fragrance of brand new plain woodwork.
The store's workmanship is truly intricate, being fastidious about it.
The boss has worked in Tokyo and Hong Kong so I've heard.
The selection of toppings is Tokyo-style, and the sushi rice pickled in plum vinegar.
It isn't Japanese-style food that draws out the fish's potential by subtraction, but it is the type of food that adds to the level of satisfaction by combining ingredients.
The handling of the ingredients is as one would expect, and everything served is delicious.
Especially abalone innards are handled skillfully, and the steamed abalone suits the puréed innards well.
I feel the cost performance is high.
I recommend going by taxi since there is no parking lot.
Food so delicious that it would cause a 180 degree change in your perception of Genghis Khan.
The lamb meat, with absolutely no peculiarities, is seasoned extraordinarily well, and the texture is very tender while them still being thick slices.
The meat is amply fat, but not too strong-taste The sauce has a refined flavor will still being rich.
You can sufficiently taste the deliciousness of juice lamb meat.
As for the degree of
As for its temperature, I recommend eating it rare with still red meat remaining.
The rich in fragrance "Herb Lamb" is seasoned with herbs and rock salt, and you can taste it just like that.
Is not too fatty, but is refreshingly easy to eat while still being fleshy.
Together with additional grilled vegetables, greedily go for the lamb meat!
For the interior of the restaurant, the counter and table seats are plain woodwork made from white cedar, and the atmosphere is bright brimming with a sense of cleanliness.
Reception is also cheerful, and you can spend always spend a nice time with delicious cooking.
Omakase Course (???) of appetizer, sashimi, service a la carte, nigiri, soup and dessert.
The pickled tuna is cut carefully, thoroughly pickled, excessive soy sauce is removed, and pressed into shape.
The garden eel nigiri is fluffy and tender, and the sweetness of the eel sauce spread around in your mouth.
As for dessert, a creme brulee rarely seen in sushi restaurants is served, and even have 2 kinds of sherbets.
There are also many customers from abroad, so it is to be expected that the reception speaks English without fail.
The counter has only 8 cozy seat and is L-shaped.
Toppings typical of Hokkaido are mainly procured from a market in Sapporo, and according to the boss you can enjoy different ones each season.
Soy sauce, salt, wasabi are prepared, and piece by piece properly used together with appetizers and nigiri.
It is distinct in that if you do not request ginger, it will not be served.
Halfbeak nigiri is inserted in between menegi, and has a refined finish which steadily exudes a gentle flavor.
The egg is made Tokyo style with shrimp surimi, and will melt softly on your tongue.
The piping hot freshly-grilled food is superb.
This restaurant still has room for improvement, but I assume making reservations will become more and more difficult.
The Windsor Hotel Toya 11F.
When you enter, you can tell it has the same interior design as Michel Bras main restaurant.
When the weather allows it, you can gaze at the beautiful view on the inland Lake Toya from your seat, and let the magnificence of nature heal you.
The cutlery from Michel Bras' hometown Laguiole is used.
In accordance with the tradition that one knife will continued to be used for its lifetime, you can enjoy that same knife while dining.
Some of Michel Bras' typical dishes are vegetable gargouille and dessert coulant among others.
30~40 types of baby vegetables and 20~30 types of herbs are used from each season. The gargouille was so delicious it easily surpasses the ones I have eaten so far, and is an indispensable Michel Bras dish as expected. It is an experience I will never forget for the rest of my life.
You can see the greenery of Maruyama Park from a large window, and is a relaxing place with an attractive with tablecloth.
You can experience the quality of Hokkaido-grown ingredients, and will be satisfied with the delicious courses.
For amuse-bouche an onion and bacon tart. Warm, and the sweetness of the onion is nice and has a gentle texture.
Kasube meuniere is the specialty dish.
Kasube is stingray fillet eaten a lot in Hokkaido and in the Tohoku region. The texture of its cartilage and the butter's flavor is nice. It has a hearty yet light flavor, but is still juicy.
In particular the specialty "Potato Dofinowa" is so popular people especially come to enjoy it. The quality of the ingredients that make you sense its sweetness match together well with the milky sauce.
You can experience the warmth and fragrance of the cooking with all five senses.