Univerz Es

The thigh meat of young chicken is coated with a crispy batter and generously served with homemade tartar sauce.

We use the flavorful cuts such as shoulder and thigh from Mr. Asano in Toubetsu Town, aged at low temperatures, sliced very thinly, and finished to be fluffy and tender.

A rich béchamel sauce made with bouillon, featuring oysters and clams from Kakkoshi Town, and the umami of black tiger shrimp.

This dish features a rich miso sauce made from lobster and tomatoes from Oshiya in Nagunuma Town, frozen at -60°C to maximize sweetness, served with flavorful oysters from Koshino in Akkeshi Town, which are raised on plankton from both Akkeshi Lake and the sea.

This is a dry curry from the 1950s made into an omelette rice using eggs from Sakai Farm in Kuriyama Town. The sauce is made with organic mini tomatoes from Akai River Koropokkuru Village and Carol 10. Changing the eggs to fluffy and creamy will cost an additional ¥330.

The white mold aged dried sausage is aged for one month after inoculating with white mold spores, allowing it to consume and outcompete other bacteria, resulting in a sausage with a rich and flavorful taste similar to Brie and Camembert. It pairs wonderfully with wine and baguette. It's exquisite!

We carefully fried organic, pesticide-free potatoes with the skin on, which were aged in the snow from Akaiwa Koropokkuru Village. The natural salt, handmade from seawater of the coral reef, enhances the sweetness even further.

Typically, asari clams in Hokkaido inhabit sandy and muddy seabeds at depths of up to 10 meters. However, Koshino's asari clams are cultivated by repeatedly transporting clean gravel to the sea, creating a beautiful environment that allows them to feed on abundant plankton and move freely in the water. This results in a unique texture and rich umami flavor that can only be experienced with these clams. Please give it a try.

Crispy and juicy, the sauce with the aroma of garlic and caramelized butter spreads throughout your mouth.

Half size ¥770

A soup made with potatoes from Akaiwa Koropokkuru Village and sweet onions from Nio-san, selected milk, allowing you to enjoy the flavors of each ingredient with every sip. Half size ¥990

Slowly simmered with perfectly ripe corn from Nagunuma Town, which is only available on sunny days in summer, along with organic vegetables from local farmers, all blended into a smooth and soft soup. Half size ¥990

In the Showa era, it was said that if you drank the soup from that restaurant, you would understand all the dishes! This traditional soup, rich in Showa flavor, was slowly extracted over 8 hours using beef tendons and aromatic vegetables, clarified with egg whites. Half size ¥990

Nowadays, it is more difficult to find a restaurant that serves this representative soup from the Showa era. Slowly caramelized onions are used to bring out their sweetness, combined with homemade consomme soup and garlic toast, then baked with Grana Padano.

We make delicious food! When I first tasted Nio's onion fresh from the field, it had a pear-like sweetness, a moderate spiciness, and no bitterness or astringency, making it a fruity onion that I fell in love with at first sight. It is no exaggeration to say that our sauce cannot be made without this onion, which is finished with a dressing of soy sauce and pure sesame oil along with bonito flakes.

A salad combining seasonal fruits and their juices, along with beets, which are said to be a blood transfusion you can eat. The flavors change with the seasons. The dressing left at the end contains the taste and nutrients of the seasonal ingredients, so please be sure to try drinking it.

Using natural white shrimp with a refined sweetness and tender texture, you can enjoy an excellent crunch with a plump mouthfeel, finished with homemade fine breadcrumbs.

Slowly sautéed Hanazaki crab in butter to bring out its flavor, combined with béchamel sauce. Fried with homemade ultra-thin breadcrumbs. Please choose between mini tomato sauce or demi-glace sauce. Half size ¥3070

Koshino-san's oysters are raised in Akkeshi Lake, which has a mix of freshwater, and then grown in Akkeshi Bay. They are moved back and forth between Akkeshi Lake to eat plenty of plankton, which results in oysters that are full of flavor and do not shrink when cooked. For safety, they are sterilized with ozone for 48 hours.

Fried shrimp, scallops, and oysters.

Enjoy the rich flavors of lobster broth made from lobster heads, along with clams, scallops, oysters, shrimp, and seasonal vegetables.

*This dish requires time for preparation and cooking, so we accept advance reservations. For online reservations, please write the menu name and quantity in the comments section. For phone reservations, please mention it when making your seat reservation.

Using organic Baron potatoes from Akaiwa Koropokkuru Village.

Enjoy the unique fluffy texture that can only be experienced by hand, made with Tokachi Ikeda Wagyu and Smile Pork from Asano Farm in Tobetsu Town, combined just enough to hold together without kneading. Savor the overflowing umami that spreads in your mouth with every bite.

We have captured the flavors of Ikeda Wagyu and Smile Pork in our homemade bread crumbs, and fried them slowly at low temperature. Half size ¥2,500

Baked with butter rice, béchamel, and demi-glace underneath, topped with cheese. Please enjoy the rich flavors of the layered hamburger.

Simmered for 6 hours in a whole piece in a demi-glace base, the tender tongue is further cooked in demi-glace. The demi-glace infused with the umami of the beef tongue is exceptional.

Using the sediment and lees from the production process of Tokachi wine, a specialty of Ikeda Town, the meat has a lot of red color and moderate marbling, and the more you chew, the sweeter it becomes, spreading flavor in your mouth. The sauce, which combines the umami of the meat and demi-glace, is exquisite.

Beef fillet from Hokkaido is characterized by its low fat content, light flavor, and tenderness. It is grilled to a fragrant finish and lightly simmered to extract the umami into the sauce.

Smile Pork from Asano Farm in Toubetsu Town

We lightly simmer the beautifully grilled Smile Pork Loin in demi-glace sauce. Thanks to the cold-temperature aging, even while simmering, enjoy the astonishing tenderness and the rich umami that melts into the demi-glace sauce with every bite.

Mr. Asano's pork, by using locally produced wheat in the finishing stage, results in white fat that creates sweetness and richness. The meat, slowly grilled in its melted fat, is sweet, and by connecting just a little of that fat to the sauce, it becomes a sweet and mild sauce, with the spiciness of mountain wasabi refreshing it.

Enjoy the sweetness of the fat, tenderness, and umami of the Smile Pork, awarded by the Minister of Agriculture, Forestry and Fisheries, from Asano in Toubetsu Town, using ice temperature aging. This is representative of Hokkaido pork.

The domestic bone-in thigh meat is roasted to perfection, and the secret ingredient of demi-glace brings out an exceptional flavor in the cream sauce. Please enjoy it with baguette or toast.

Sauce varieties: Demi-glace, Mini Tomato, Butter, White, Lobster American. This dish requires time for preparation and cooking, so if you make a reservation in advance, we can prepare it smoothly. For online reservations, please write the menu name and quantity in the comments section. For phone reservations, please mention it when reserving your seat.

This spaghetti is inefficient to prepare as it takes a long time to return all the flavors of shrimp, ham, mushrooms, and seasonal vegetables back into the pasta. However, the depth of flavor is unmatched. Please enjoy this chewy and smooth Showa-era pasta.

Enjoy the flavors of tarako and fresh squid prepared to ensure they are not overcooked.

Using summer Komato tomatoes from Oshiya in Nagunuma Town, which are ripened to the brink of bursting in the field, we have created a tomato sauce enhanced to the maximum sweetness and umami through the latest freezing technology that prevents deterioration, finished with demi-glace sauce.

Change to mini tomato sauce + ¥840

Using clams from Koshino in Akkeshi, oysters, Hokkaido scallops, and shrimp. Enjoy the new umami and richness of seafood and tomatoes, and the creamy texture of the sauce, created by slowly dehydrating organic mini tomatoes from Koropokkuru Village.

Using clams, oysters, scallops from Hokkaido, and shrimp from Koshino in Akkeshi Town. The key to the deliciousness is the Barilla pasta, which can be coated with a rich sauce made by emulsifying the broth from the seafood, the boiling water, and olive oil.

The rich flavor of lobster miso combined with a sauce made from perfectly ripened summer tomatoes, packed with the umami of clams, scallops, oysters, and shrimp.

This dish is finished with a cream sauce packed with the umami of clams and oysters from Kakkoshi Town, along with seafood that has just arrived today, and topped with Parmigiano cheese.

This is a rich yet light Western-style carbonara made with a broth that brings out the flavor of fresh bacon and Hokkaido cream. It is generously topped with sauce, so please enjoy it with toast or baguette! Highly recommended!

Four types of sauce, mini tomatoes ¥2,230, demi-glace ¥2,860, small shrimp American ¥3,420, seafood cream ¥4,920 ¥2,230 to ¥4,920

Four types of sauce, mini tomatoes ¥2,510, demi-glace ¥3,110, small shrimp American ¥3,550, seafood cream ¥5,040 ¥2,510 to ¥5,040

This is a taste that was loved during the Showa era and has been recreated after half a century as a phantom flavor.

Using Smile Pork from Asano Farm in Toubetsu Town

This is a roux curry with the rich flavor of tender beef slowly simmered in demi-glace.

We used fresh, farm-fresh eggs from Kuriyama Town to create a fluffy and creamy omelette. Combined with curry, it results in a mild finish.

Beef and onions sautéed slowly and simmered until tender, with mushrooms and summer tomatoes that are ripened to the brink of bursting in the field. The sauce, infused with the flavors of all the ingredients, is exquisite.

Using Kitakurin from Higashitakasuya. As a rice-producing area, it is one of the regions of Kamikawa Hyakumangoku, characterized by a climate that is hot in summer and literally freezing in winter, with warm water flowing from Daisetsuzan, creating the perfect environment for rice cultivation. Please enjoy the rice that perfectly matches sweetness, texture, and sauce.

This is a toast that perfectly matches our demi-glace and white sauce, as well as all dishes. Its softness, sweetness, and aroma are something you should definitely try with the sauce of your dish.

We have prepared a very soft baguette that has a crispy crust, which absorbs our sauce perfectly, making it ideal for Western cuisine.

Thickly sliced toast topped with homemade ham, white sauce, and cheese, then toasted

Croque Monsieur topped with a fried egg

The milk from Mr. Saito in Asahikawa City comes from one of the few remaining mountain pastures in Japan. It is non-homogenized and has not been broken down into fat globules, allowing for the creation of natural cream. This results in a very distinctive flavor with the aroma of grass. The taste and color of this ice cream change with the seasons of spring, summer, autumn, and winter, making it a delightful experience.

A firm and rich pudding made with carefully selected milk, vanilla beans, and fresh eggs. Decorated with fragrant strawberries + $300

Domestic peach compote with natural pasture-raised milk ice cream from Saito in Asahikawa City, served with strawberry sauce