Maruyama Rakubehe

The thick-cut pork spare ribs with black pepper are juicy and fragrant, while the homemade avocado crab mayonnaise gratin is characterized by its rich flavor. Additionally, the extra-large nameko mushroom tempura offers a delightful texture, and the steamed cabbage with small shrimp in anchovy sauce has a perfect balance of saltiness and umami. There are more than 80 diverse dishes that are not confined to traditional Japanese cuisine.

The interior, abundantly made of wood, is enveloped in a warm and calming atmosphere. At the counter seats, diners can closely observe the chef's skills, while the sunken kotatsu private rooms can accommodate from 2 people, making them ideal for business meetings, dining, and family gatherings. The entire restaurant exudes tranquility and comfort, creating a space where many visitors feel inclined to linger.

"Maruyama Rakubee" has been beloved by local customers in the Maruyama area of Sapporo for many years, and since its opening, it has been thoroughly committed to using fresh seasonal ingredients delivered directly from the production area. The owner personally selects all seafood, meat, and vegetables, pursuing cooking that brings out the natural flavors of the ingredients. They are passionate about creating dishes that utilize local flavors with a free-thinking approach that is not confined to traditional Japanese cuisine.