Sumiyaki to Wine Maruyama Sudachi

Charcoal-grilled Shiretoko chicken skewers, baked Caciocavallo cheese from Fattoria Bio Hokkaido, charcoal-grilled beef liver and offal, fresh sudachi sake soda, avocado and cream cheese with sudachi soy sauce, and a variety of creative Japanese dishes such as kakitama hand-pulled noodles are offered with a once-in-a-lifetime charcoal grilling technique.

The warmth of wood and the aroma of charcoal spread throughout the restaurant, creating a tranquil space where all seats are non-smoking, evoking the charm of an adult hideaway. At the counter seats, diners can enjoy their meals while watching the artisan's charcoal cooking techniques up close, and the completely private rooms, accommodating from four to eight people, are perfect for business meetings and special gatherings. Overall, the calm Japanese decor provides a pleasant sense of tension and relaxation simultaneously.

In October 2016, the owner of 'Maruyama Sudachi' opened in Sapporo Maruyama, named after the sudachi, a specialty of Tokushima. They are committed to a thorough dedication to ingredients, cooking methods, and the overall space. They cherish the skill and heart of carefully grilling seasonal ingredients selected from across the country over binchotan charcoal, and since May 2022, they have been offering only a complete omakase course, perfecting the quality and experience of their cuisine.