Univer Es
ユニヴェール エス / Univers S.
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A renowned Western restaurant that maximizes the flavors of its ingredients
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We have prepared a Western-style plate for Christmas dinner. This is a set menu that includes a variety of popular dishes. Date of the event◇◇◇◇ Saturday, December 20: Reservation deadline is Monday, December 15. 12/24 (Wed) / 12/25 (Thu) 12/24 (Wed.) / 12/25 (Thu.) - Reservation deadline is 12/19 (Fri.) or as soon as the restaurant is full. (A la carte dishes from the regular menu will be available on the day of the event, so you can order additional dishes.)
French Champagne region grape variety (blend) 100% Chardonnay. Established in 1729, it is the oldest Champagne house in the world, Ruinart. Refined over centuries, this Champagne perfectly expresses the 'character of Chardonnay' through traditional methods. Truly, it is the art of the finest Chardonnay. Half bottle 9,900 yen.
France Burgundy region grape variety Chardonnay 100% fermented in barrels for 80% and aged in barrels for 11 months. His white wine expresses a rich volume and a mineral character from the land. It is a bottle with excellent balance of concentration and acidity. Its smoothness makes it pair well with various dishes.
France Burgundy region grape variety Chardonnay 100% A must-have on the list of starred restaurants, Domaine 'Jean Marc Bollot' is known as one of the top producers in Puligny, where the volume and fruit flavors harmoniously blend, and the mineral richness spreads slowly and balanced in the aftertaste.
A prestigious domain with a history of 15 generations located in the Burgundy region of France, known for its 100% Chardonnay from Puligny (a village with a population of just over 400 in the southern part of Côte-d'Or in the Burgundy-Franche-Comté region, famous for producing some of the world's finest dry white wines that are powerful, delicate, and elegant). This is a top-tier Chardonnay alongside Chablis and Meursault. It features elegant aromas reminiscent of citrus and flowers, combined with a mineral quality, and a crisp acidity that harmonizes with the rich fruit flavors.
From the Burgundy region of France, this wine is made from 100% Chardonnay grapes. It is a monopole (single ownership vineyard) of the top producer in Meursault, Comte Lafon, which rivals the best of Coche-Dury. Although it is classified as a village wine, it has received ratings above that of premier cru. This wine is rich and full of the characteristic Meursault minerality, with a wonderful balance of acidity, fruitiness, and roundness.
France Burgundy region grape variety Pinot Noir 100% Jean Marc Boillot's red wine is made from 100% de-stemmed grapes, with low-temperature maceration at 13 degrees followed by alcoholic fermentation at a maximum of 32-34 degrees. After that, there is a post-maceration at 29 degrees. It uses 25-30% new barrels and undergoes 11 months of barrel aging (varies by vintage). There is no racking during this period. It has a strong concentration of fruit flavor and the strength of the structure tells the story of the appellation.
France, Rhône region, grape variety 92% Grenache, 8% Mourvèdre. A highly regarded dry red wine from the prestigious Rhône region of France. A full-bodied dry red wine that will bring tears of joy to fans. Finally, the producer, Château de Montfaucon, led by Rodolphe de Pans, has won the Best Producer Award in the 2023 edition of the authoritative French wine guide 'Hachette Guide'. The great vintage of Chateauneuf du Pape [2018] is made from grapes sourced from a single vineyard covered in round stones, located on the southern slope adjacent to the famous area of Chateauneuf du Pape known as 'La Crau' (2018 features an astonishing 92% Grenache and 8% Mourvèdre). Moreover, the majority of the vineyard is occupied by Grenache vines over 80 years old, with a low yield of less than 35hl/ha, harvested entirely by hand! After destemming, fermentation lasts for 7 days. Following fermentation, an additional 8 days of maceration occurs. After 12 months of barrel aging, it is further aged in concrete tanks for an additional 8 months, totaling 20 months of aging before release (the first release was in 2014). Aromas of blackberry and blueberry harmonize with gentle spices, creating a complex and delicate mouthfeel filled with the softness of ripe fruit and the elegance of fine tannins! This Chateauneuf du Pape [2018], expressing the supple finesse unique to old vine Grenache, is a limited release with a small quantity available.
France Burgundy region grape variety Pinot Noir 100% Established in 1899 by Amable Dezertaux, Domaine Dezertaux Ferrand was officially launched when his grandson Bernard Dezertaux and his wife Janine took over management in the 1960s. The 2020 vintage won a gold medal at the 2022 Macon Concours de Grands Vins de France, which was founded in 1954. Particularly in a sunny climate, Perrieres produces wonderful class wines that are the true identity of the Domaine. Very typical, with dominant red fruits, a lot of freshness, and beautiful finesse.
Michel Gros is a well-known producer based in Vosne Romanet. Suitable for the great vintage of 2009, it has a rich aroma, color, and finish. Despite being from Hautes Cote de Nuits, it has a potential that is not inferior compared to AOC.
France, Bordeaux region, grape varieties Merlot, Cabernet Sauvignon, and others. Due to the small scale of production and low yield, it has a rare value and the prices are highly volatile in the Pomerol area, which has a long-standing high reputation. It is used as house wine at Alain Ducasse's restaurant near the Eiffel Tower in Paris. Gravette, the second wine of Château Certan, has received high acclaim. From a young age, it exhibits the soft fruitiness and mellow tannins characteristic of Certan's Merlot, with a enveloping flavor that spreads to balance the overall taste.
French Burgundy local grape variety Pinot Noir 100% This is a symbol of the only Grand Cru vineyard in Chambolle, 'Vogue.' It is truly one of the 'ultimate' Burgundies. The powerful and rich aroma and flavor are harmoniously balanced with a depth of acidity and a generous, overflowing fruitiness.
A premier Bordeaux wine from France, made from grape varieties Cabernet Sauvignon, Merlot, and others, known as the top of the Bordeaux first growth classification. It is the only estate to have been promoted from second growth to first growth after the classification of 1885. Each year, a famous artist decorates the label of Mouton. It boasts a powerful and rich structure, with solid fruitiness, toasty notes and tannins from the barrel, and a long-lasting finish that is truly remarkable.
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

