20 migliori ristoranti per raccomandazione a Sapporo-shi

Ogni piatto era delizioso. Questa volta ho scelto il corso di abbinamento tra cibo e vino. Per la prima volta, ho sentito che il vino si abbinava perfettamente al cibo, rendendolo più buono che mai. Tornerò presto.

I have used them more than 20 times now and they are delicious and quite inexpensive. This time, I had the wagyu tororo horumon (Japanese beef tenderloin) served in dashi broth! It was very tasty. It goes well with Sapporo Classics. The last dish was Yukkejang Kuppa with 5 spices and hormone on top!

A long time ago, when I was at Cross Hotel, I really loved it because it was so delicious, but after the relocation, I didn't have many opportunities to go, and I finally managed to visit. I thought it was great to come here for lunch with the unchanged taste and the heartfelt service from the staff. I will come again.

The meat and cold noodles were delicious. The sauce was also to my liking! The shop was clean and cute. Thank you for the meal ('ω')

Ho prenotato all'ultimo minuto per il compleanno di mio marito 🎂 e sono stato molto grato per la calda accoglienza al telefono. In questo periodo non ci sono illuminazioni o altro, quindi non c'è la bellezza vivace, ma la cena 🍽️ mentre si ammira il paesaggio del Parco Odori, che è un simbolo di Sapporo, e le strade circostanti dalla Torre della Televisione è davvero rilassante e confortante. I piatti erano deliziosi e la bellezza della presentazione era entusiasmante ♬. Sono grato per l'attenzione cortese e tempestiva. Anche mio marito era felice. Grazie 🤲✨

We entered the restaurant at 6:00 p.m. and were initially two single customers, so we were served snacks and nigiri at a wonderful pace. It was an enjoyable dinner as the proprietor told us about the trends of fish in Hokkaido. The hokke kombujime was a very impressive dish for those of us from outside of Hokkaido who can only recall the taste of grilled fish, followed by sake-steamed abalone, seared sanma, sea urchin on rice, grilled albacore, and kombujime button prawn, all of which were excellent. The Rausu yellowtail, in particular, left a lasting impression with its fat and flavor. The nigiri was a good choice for the lighter fare, but the fatty mackerel and nodoguro (both from outside of Hokkaido) were especially good, reminding us that the sushi season has arrived. The taste was excellent, and I wish they would have put more emphasis on the nigiri. Just as we were finishing up, the rest of the guests at the table started, so we missed the chance to add more, so we didn't get to try the maki, which was regrettable. Below is today's menu Tsumami Kombujime (hokke) Steamed Abalone with Sake Seared Pacific saury Rice cooked with sea urchin Grilled scallop with isobe Milt konbu-jime (button prawn) from Ekoban Bay Aged pickled Rausu shuriken Seared menuki Boiled octopus Nigiri Flounder (konbu jime) smelt squid prawn Shime saba (mackerel) Nodoguro Pickled Ootoro Salmon roe Sea eel

Lamb skewers are exquisite! The carefully crafted rain-patterned potatoes eaten with the original dip were the best. The personalities and atmosphere of the two male masters are also soothing. They have a commitment to alcohol as well, and the delicious Western liquor from Hokkaido was the best! I will definitely go again!!!!

Sushisuna Wakiuchi, Sapporo City Nigiri ✳︎Anago ✳︎Undan ✳︎Hokki-gai ✳︎Button shrimp ✳︎ Tuna ✳︎ yellowtail ✳︎Nishin ✳︎Middlestar ✳︎Kinki ✳︎ egg rolls Nigiri version. The red vinegar sauce was well accented with a little leek and sesame seeds depending on the ingredients. The balance between the ingredients and the rice is very good, and it seems that even the temperature is considered when serving. The soup is a handsome and melting dish. Personally, I thought the kinki (second photo) was excellent. The kinki was heated to match the shari, and the fat was so fine that it was agonizingly delicious. ♥️ I think it was the best kinki I have ever tasted in my life. I'm sure it was the most delicious kinki I've ever tasted in my life. From the snacks to the nigiri, every single dish was amazing. The restaurant is a two Michelin star restaurant, so the care and tempo of the service is very stable. Although the restaurant has a dignified atmosphere, the owner is a rather friendly person, so you can spend your time without feeling tense. I hope I can visit again. The food was very good. Happy to eat good sushi✨ And next consecutive holiday is Ishigaki Island.

Ho vissuto per la prima volta un'esperienza in cui la carne si scioglie! Per gli amanti della carne di manzo, questo è un ristorante consigliato.

The bouillabaisse, a specialty of the restaurant, was delicious. The nigiri was very tasty, with a small red vinegared rice topped with well-seasoned fish that matched perfectly. As for the snacks, the kue (kelp) had a good balance of fat and meat, and the whale chirp, which I had never tasted before, was very tasty. Nigiri and makimono by ⭐️ Chawanmushi (steamed egg custard with button prawn head in dashi broth) Kue (Goto Islands) ⭐️ is tuna hand-rolled eel skewer ⭐️Aoriika(Shakotan) ⭐️Spanish mackerel ⭐️Akami rolled egg Tachi (60 degrees for 10 minutes) ⭐️Kombujime button prawn ⭐️Hair crab ⭐️Kohada ⭐️ Toro bellows Nishin (herring) grilled with salt ⭐️ salmon roe Sake-steamed Ezo abalone with liver sauce whale's chirp and octopus bouillabaisse (more shellfish today) ⭐️Hokayosako mussels ⭐️Marinated medium fatty tuna ⭐️ prawn ⭐️Bahoon sea urchin (Hamanaka) ⭐️Anago (eel) Miso soup egg