Sapporo Japanese pampas grass (Hokkaido).
Local Guide
6 elections of popular store where a dinnertime excellent in quality is promised in Sapporo

When saying a gourmet in Hokkaido, sushi, Grilled Mutton Dish and Ramen Noodles are a basic, but French using the ingredients in season and Italian in Hokkaido also have many stores where Japanese food can promise a dinnertime excellent in quality. The person looking for the store the fashionable atmosphere in the store and the elegant aerial feeling as well as the quality of the ingredients and the taste of the dish were also made important where is must-see. 6 stores recommended to dinner from Sapporo by Hokkaido travel are introduced.

French course of the once-in-a-lifetime chance decided by the ingredients on the day

One piece of the dish on which I appeared on some days, "pickpocket sink of corn made in Hokkaido"
One piece of the dish on which I appeared on some days, "pickpocket sink of corn made in Hokkaido"

The French restaurant a course menu with a live sense can enjoy at a counter seat. The menu, lunch and dinner, "leaving course", only, construction and order of dish development are full-course dinner for felt about 2 hours and 30 minutes. For the roughly 10 pieces of dish contents to change with the ingredients which have reached a store, what goes out depends on the day. A chef entrusts the ingredients to the producer who went to a field in the way and a market and built relationship of mutual trust and a broker, and professionals of the ingredients are sending the vegetables best, the meat and the fish by which they thought the it was a lucky day. I sometimes receive the Japanese deer killed at hills and fields, pheasant and Kobato, and there is also a day when I appear as one piece of a meat dish.

The entertainment French who sits down on a counter seat and enjoys himself by the five senses

An audience, only at a counter seat, all 8 seats
An audience, only at a counter seat, all 8 seats

That the delicious taste of this store is able to taste French cuisine best while feeling work of chef's elaboration and small consideration to a visitor person. It's proper to make and offer a good dish, and how are space in a store and the crab power which can feel the value at time being poured like show biz? The sound the ingredients cook at immediateness for a dish while looking at the process which is being sublimated and, it can be felt and be satisfied with a dish as well as a hot air by the five senses. Be absorbed, indeed, entertainment French cuisine. The impression and the satisfaction as if one opera was enjoyed it at all, can be tasted.

This place
Supporter

When you also leave wine as well as a dish, and it's requested, you offer me about 10 kinds of wine which goes well with each dish a little. It's possible to order a favorite brand in a bottle of course.

L'ORANGE
  • The addressChuo-ku, Sapporo-shi, Hokkaido southern 5 article western 3-Chome 1 5 and 3 building 2nd floor MAP
  • DirectionFrom the subway Susukino Station, about 3 minutes on foot
  • Business hours12:00-15:30 and 18:30-23:00 (each start time fixing)
  • Days closedSunday
  • TEL011-213-0803
  • ParkingI don't have that.
  • MemoThe service charge 10%, separately, the dress cable is casual smartly (The rough clothes are bad sandals and shorts.)

Luxurious gratin with sea urchin and snow crab is popular.

"Sea urchin gratin" 1320 yen. The capacity of the gratin uses a shell of the sea urchin which opened.
"Sea urchin gratin" 1320 yen. The capacity of the gratin uses a shell of the sea urchin which opened.

By the specialty store which is raw sea urchin with a main store in Hakodate, through the year, made in Hokkaido and, raw sea urchin made in neighboring seas can be tasted. A popular one as well as raw Sea Urchin Rice Bowl of a basic, "sea urchin gratin". Special white sauce together with fried onion is poured over it, raw sea urchin is put on the top and it's baked up until it becomes small in amber color in potato made in cut Hokkaido. Sea urchin and snow crab build up and are crowded in white sauce, so while the flavor of the abundant seafoods just ate a gobbet, and is the mouth, fully. The potato by which we assumed that I chuckled will be the accent of the food texture.

I'm particular about raw sea urchin, select carefully every time from Hokkaido all part and offer it.

A half private room of small rising in addition to a table seat and a counter seat.
A half private room of small rising in addition to a table seat and a counter seat.

I'm particular about the freshness of the sea urchin and the taste, don't use the alum which is often generally used for sea urchin at all and use only additive-free sea urchin. It's being peeled by an in-house factory and it's being directly sent to a store every morning so that I don't lose my freshness.
The kind is Strongylocentrotus nudus or EZOBAFUNUNI. A producing center of offered sea urchin changes with a season because it's different in time of the sea urchin fishing every area in Hokkaido, and it'll be one made in Donan around the Hakodate made in Sea of Japan coast in around August in around April made in the four northern islands from October Rishiri-to and Rebun-to from June. The sweetness of the raw sea urchin origin and the food texture which melts on the tongue can always be enjoyed because flavorful kind and producing center are selected carefully.

This place
Supporter

The person who would like to taste sea urchin 'sashimi', a broiled fish, deep fried food and sea urchin rice with hot tea briefly easily also recommends a set menu as a sea urchin ZUKUSHI course.

Hakodate sea urchin spotted bite Nissay Sapporo building store
  • The addressChuo-ku, Sapporo-shi, Hokkaido northern 3 article western 4-Chome 1-1 Nissay Sapporo building underground 1st floor MAP
  • DirectionFrom the subway Sapporo Station, about 3 minutes on foot
  • Business hours11:30-14:00 (L.O.13:30) and 17:30-21:30 (L.O.20:45)
  • Days closedYear-end and new year holidays
  • TEL011-290-1000
  • ParkingI don't have that.

The popular cheese foudue an eccentric can enjoy, too

The cheese foudue offered as one piece of a course menu (6000 yen for 1 person-)
The cheese foudue offered as one piece of a course menu (6000 yen for 1 person-)

Restaurant where the cheese foudue in the Sapporo suburb is popular. In easy let cheese from double-income school building where I have foudue cheese in Hokkaido Tokachi region originally, made in Denmark and, several kinds of cheese made in Switzerland is being put together. The bacon topping material is all 8 kinds, and by which brussels sprouts are vegetables in season, boiled shrimp, scallop and pork made in the way including a baguette, salami and the freak such as everything and the steamed red bean jelly (Sweet Bean Jelly). It's said that they have begun to offer a hint that assortment of dairy goods matches adzuki beans. Sweetness of the steamed red bean jelly and saltiness of cheese are one which would like to taste a balance by all means well.

Superb view Restaurant which can get a bird's-eye view of the Sapporo night view

The seat next to the window where the Sapporo night view is spread in immediateness is all 10 seats.
The seat next to the window where the Sapporo night view is spread in immediateness is all 10 seats.

Dinner can be chosen from 7 courses only for a course menu. All courses include popular cheese foudue, and a host such as other baking in a casserole of way Abalone and steak of a cow made in the way can taste a meat dish made in Hokkaido and a fish dish.
A store is in the hill where I look down upon Sapporo city and the view is best for a building with the height more than the surrounding housing. There is feeling of opening in the store where 3 sides are glazed, and the inside of store can enjoy a meal while also looking Sapporo-shi district around in the evening at noon from every seat.

This place
Supporter

The Sapporo night view spreads under the eyes in the evening in particular, superb view! You can have a meal while looking at the night view spread in immediateness in the counter seat where even the inside is on the window side, so reservation is an indispensable special seat.

Bran spot grille
  • The address2-Chome 3-3, Fushimi, Chuo-ku, Sapporo-shi, Hokkaido MAP
  • DirectionEmbussment "Fushimimachi hill" gets off the subway Maruyama koen Station, immediately.
  • Business hours11:30-15:30 and 17:00-22:00 (for the last store entry by which L.O. is night before 30 minutes, 21:00)
  • Days closedDecember 31 and January 1
  • TEL011-533-2432
  • ParkingFree
  • Memo* The reservation is possible from 1 month before of the use day. 2 hour system a seat next to the window is Saturday . Sunday, and by which night is 18:00-or 20:00-only a holiday
    * Topping data of cheese foudue get one besides the baguette and the red bean jelly, and there is a fluctuation of the contents by the situation.

The creative gusto which breaks a concept of gyoza can be tasted.

From the left, "givier and Chinese meat dumplings of beets dry tomato" "Beef Tongue Kujo leek Fried dumpling", for each, 660 yen for 4 (for photograph, each 2)
From the left, "givier and Chinese meat dumplings of beets dry tomato" "Beef Tongue Kujo leek Fried dumpling", for each, 660 yen for 4 (for photograph, each 2)

The store where the creation Chinese meat dumplings and the fried noodles full of originality can be enjoyed. Leather of Chinese meat dumplings and noodles has used wheat made in Ebetsu-shi, Hokkaido and has built it into skin and noodles from Wheat Flour in the store. The ingredients which have no cases that bean jam of gyoza remains by general gyoza and is used are used. Cumin is effective, and givier "and" Chinese meat dumplings of beets dry tomato with Japanese deer meat are the taste which is spicy and is adult . The seasoning is steady, so even if I eat just as it is, when I put it on the vinegar with Japanese pepper and the snow-white floury homemade chili oil and eat well, "Beef Tongue Kujo leek Fried dumpling" can also enjoy ajihen.

Fried noodles of hand-made raw noodles are recommended to end.

I also tend also to have other counter seats in a table seat and use it casually by myself.
I also tend also to have other counter seats in a table seat and use it casually by myself.

A main dish of this store is the various creation gyoza which used duck in addition to Beef Tongue and Japanese deer meat, mutton, scallop and oysters, fried noodles of homemade hand-made raw noodles are also a nonesuch. Fried noodles together with blue cheese and fermented soybean paste of walnuts seem to be Carbonara, and I don't go out to wine tightly. One piece Fried Noodles Flavored with Worcestershire Sauce of homemade asaratsu (Mahler) oil is piquant, and the numbness sense is intolerable, and beer advances gulpingly. After enjoying several kinds of gyoza, it's recommended to finish Ippu with different fried noodles.

This place
Supporter

I recommend highball with kumquat and homemade jam of strawberry as well as beer and wine and sour for a drink. The soda by which the person who doesn't like alcohol is homemade jam, by all means!

Chinese meat dumplings and wine Skin and bean jam
  • The addressChuo-ku, Sapporo-shi, Hokkaido southern 1 article western 7-Chome 11-1 Cure barbershop Kintaro The 2nd floor MAP
  • DirectionFrom the subway Odori Station, about 7 minutes on foot
  • Business hoursMonday-Saturday 17:00-L.O. Food 22:00 and drink 23:00 (It's extended for 30 minutes on Friday . Saturday.)
    Sunday and holiday 12:00-L.O.21:00 (the drink and the food)
  • Days closedThere is※ regular holiday-lessly once a month on Tuesday.
  • TEL011-251-5623
  • ParkingI don't have that.

Italian using the ingredients in season made in Hokkaido can be tasted.

"Blue crab tomato sauce pasta" 1595 yen. hosomen of raw pasta of wheat made in the way is used.
"Blue crab tomato sauce pasta" 1595 yen. hosomen of raw pasta of wheat made in the way is used.

Italian restaurant using the ingredients made in Hokkaido where it's at the Sapporo center. An owner, self-, and others, in the way, I have visited producer's origin throughout the country, have got the material which ascertained the quality, have learned by Italy, have used polished work and have built it into various dishes. The popular menu, "blue crab tomato sauce pasta". Original raw pasta noodles with the flour produced at a farm of towns and villages in Ebetsu-shi and the blue crab which is made in Donan mainly are used. The tomato sauce into which the charm of the blue crab sank often involves noodles of rice cake rice cake, and it's the taste best.

Of a dish, I accompany, for, it's chosen from various wine made in Hokkaido.

Photograph in the※ store where I also have a table seat in addition to the counter seat where you can look at the cooking landscape is the one current as of May, 2023.
Photograph in the※ store where I also have a table seat in addition to the counter seat where you can look at the cooking landscape is the one current as of May, 2023.

Pasta, pizza and AHIJO can taste various Italian food, the menu is an once-in-a-lifetime chance. The contents fluctuate by time because the menu is decided according to the material of the season and the unusual ingredients, and it's being made with the producer who trusted. The liquor has the abundant kinds of wine and is colorful from the standard all part in Hokkaido such as "Tokachi wine" and other ones of "wine of bran" "Hokkaido wine" "Ebeotsu (EBEOTSU) wine" to the unusual name. The favorite taste also has a large selection of Italy and French wine, and should be found surely.

This place
Supporter

A single item order can also be done a la carte, but the "chef leaving course" offered according to the ingredients in season on the day is also recommended. By the price, the number of articles, 4-6 pieces, it's possible to have that and put all you can drink.

※ Outward appearance photograph is the one current as of May, 2023.
※ Outward appearance photograph is the one current as of May, 2023.
Italian food IRUPINO.
  • The addressChuo-ku, Sapporo-shi, Hokkaido northern 1 article western 3-Chome 3-25 (until June 10, 2023)
    The 2nd floor of Chuo-ku, Sapporo-shi, Hokkaido south 3 article west 7-7-28 M's building (from the beginning of July, 2023) MAP
  • DirectionFrom the subway Odori Station, about 3 minutes on foot (until June 10, 2023)
    From the subway Odori Station, about 5 minutes on foot (from the beginning of July, 2023)
  • Business hours11:30-15:30 and 17:00-22:00 (L.O. Pigeon, before 30 minutes)
  • Days closedI have that in case of a※ holiday holiday on Sunday.
  • TEL011-280-7557
  • ParkingI don't have that.
  • MemoThe beginning of July will be a closure and be move opening in a new address from the beginning of July from June 11, 2023.

It's satisfied with palate in season in Hokkaido for a course menu of Japanese food.

Appetizer with oysters and root vegetable
Appetizer with oysters and root vegetable

Japanese food restaurant using the ingredients in season made in Hokkaido where it's in Maruyama area in Sapporo-shi. Fish and meat leave the menu and construct and offer the contents according to the ingredients on the day focusing on seasonal vegetables made in Hokkaido for only kind of course. The number of articles, for the most part, from all 8 pieces, 10 pieces. Root vegetable is central dish development in winter, and various vegetables appear at wild vegetable, asparagus, summer and autumn in early spring. You can taste with marine products landed at Okushiri-to and Suttsu (SUTTSU) harbor and pork from all part in the way.

To enjoy the unusual ingredients from Okushiri-to.

I have the counter seat where you can look at the cooked state and a table seat for 4 people.
I have the counter seat where you can look at the cooked state and a table seat for 4 people.

The ingredients from little and unusual Okushiri-to are being often introduced in Hokkaido because a store owner is from Okushiri-to. For example a butterbur sprout, asparagus, ascetic garlic wild vegetable kinds and rice use one made in Okushiri-to. To receive harvested EZOMURASAKIUNI by the sea urchin fishing by which only about 1 month is performed at Okushiri-to, summer will be a special course of sea urchin rendering service from the middle of roughly 7 months to the beginning of August. Food served in a pot steams and bakes it and reproduces and offers the sea urchin dish a store owner was eating at an island around infancy. All except for time of the sea urchin can enjoy a pine leather fluke and red sea bream of the high-grade fish which reaches from Suttsu harbor.

This place
Supporter

Sake which goes well with Japanese food is also recommended, but it's Okushiri wine by all means here! Red, white and rose wine in the Okushiri winery in Okushiri-to where I have no cases that I lay eyes so much are even at a restaurant, and Mariage of the ingredients from Okushiri-to and wine can be enjoyed.

TAKU Maruyama
  • The addressChuo-ku, Sapporo-shi, Hokkaido northern 1 article western 27-Chome 1-7 MAP
  • DirectionFrom the subway Maruyama koen Station, about 3 minutes on foot
  • Business hours11:30-14:00 and 18:00-20:00 (on Thursday, only in the evening)
  • Days closedWednesday
  • TEL011-615-2929
  • ParkingI don't have that.
  • MemoThe meal required time of the course menu (Reservation required), about 1 hour and 30 minutes and night, from 2 hours, 2 hours and 30 minutes.
    In starting 18:00 or 18:30 in the evening, time fixing

MAP

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