ร้านมิชลิน 1 ดาวแนะนำในพื้นที่ เกาะฮอกไกโด

Arima also uses only Hokkaido ingredients. I had the impression that many of the dishes were simple, utilizing the flavors of the ingredients rather than making full use of techniques. The rice has a mild vinegar and hardness that is not too assertive. Today's menu was as follows, among which the nigiri yellowtail was very tasty. Nishin, scallops, and whelk are also good. Octopus (from Hakodate) Sea Urchin rolled with Hirame (Kushiro, Shakotan) Ezo abalone (Hakodate) Grilled octopus (from Hidaka) with miso and pickled ume plum in sweet vinegar Hairy crab roe and salted miso Yamatoimo, Tachi (cod roe) Nigiri (hand-rolled sushi) boiled prawn medium fatty tuna squid Kinki (yellowtail) salmon roe Scallop from Nozuke Peninsula Yellowtail (Kushiro) Tsubugai(Erimoto) with Okra Vinegared Nishin (from Abashiri) Additional KANPEI MAKI Above

ภายในร้านซึ่งมีบรรยากาศสดใสด้วยหน้าต่างบานใหญ่ ห้องเก็บไวน์ผนังกระจกนั้นน่าประทับใจมาก Amuse คือบริโอชกับมิโซะบัตเตอร์เบอร์ มีไข่ปลากระบอกแห้งอยู่ในเกี๊ยวที่สร้างขึ้นใหม่จากรากลิลลี่ ซุปถั่วเขียวมีรสชาติอร่อยด้วยเนื้อสัมผัสที่หยาบและอูมามิสีน้ำเงิน เนื้อปลาเป็นปลาแซลมอนเชอร์รี่กงฟีต์ ตัวปลาเองก็ไม่ได้แย่ แต่เครื่องปรุงและซอสยังขาดอยู่นิดหน่อย ขนมปังเป็นบาแกตต์ธรรมดาๆ ที่มีรสชาติของเนยหมักกำลังดี

Sushi in Otaru Otaru is famous for sushi, so I visited Ise Sushi, which I researched on the Internet. I called to make a reservation without worrying too much because it was a Saturday night, but I was told that they could only take seats from 5:00 p.m. So I changed my plans and had an early dinner. It is not far from the station, just a 5-6 minute walk, but in the opposite direction of what is known as the sushi restaurant street. I had Ate almost the entire time and my family who went with me had Sushi from the middle of the meal, all of which were wonderful in both freshness and taste, and we enjoyed Hokkaido's seafood. I was particularly impressed with the "Tachi Ponzu", "Shiromi no Kombusame", and "Toro no Aburi". The restaurant also offers a wide selection of Hokkaido sake, including Sapporo Classic and a wide variety of Japanese sake. In the end, the bill was just under 24,000 yen for me, who was served about 10 different kinds of appetizers until the end of the meal, two of us who ate 12 cans of sushi with about 5 different kinds, a bottle of beer, and about 4 gou of sake (junmai ginjo, a local sake made in Hokkaido). I had an image that sushi restaurants in Otaru are expensive, but at this price, I was satisfied, or rather, very satisfied. The counter is spacious and comfortable. The person in charge of our meal was very friendly and helpful, and he gave us a good explanation not only about the food but also about the food situation in Hokkaido, which made our time there very enjoyable. This restaurant is perfect for those who want to eat sushi with fresh seafood in Hokkaido. No wonder the restaurant is full of reservations.

Italian Restaurant Enote Cara Ricoma in Tomioka The spacious and relaxing feel of the interior is unimaginable from the warehouse-like exterior outside! All the dishes using local products from around Hakodate were superb and truly a happy place! #Hakodate #Enote Cara Ricorma #Italian #Michelin #Joshran #⭐️⭐️⭐️

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

โดยรวมวิวสวยมาก อย่างไรก็ตามใช้เวลาขับรถจากอาซาฮิคาวะนานพอสมควร หลังจากลงทางด่วนก็ต้องขับต่ออีกสักพัก อาหารเป็นมื้อกลางวันที่ราคาแพงหน่อย แต่ก็อร่อย เครื่องดื่มมีน้ำส้มและน้ำมะเขือเทศ ราคาก็พอประมาณ คิดว่ามาที่นี่ในวันครบรอบเพื่อทานมื้อกลางวันก็น่าจะดี

Sushi Minato's omakase menu is characterized by a large number of items, including 12 snacks, 11 nigiri, and 3 additional items, making it fun to eat a variety of foods. In particular, the kingfish with liver sauce is so rich that both the kingfish and the rice are twice as tasty. The abalone was also twice as tasty, with the liver sauce and the rice to follow. The rice is good for everyone, which is not surprising since the restaurant is in a big box and caters to a variety of clientele. The nigiri is small and very easy to eat, and you could go for 15 or 6 pieces. There is also a good amount of additional ingredients, so if you include the maki, everyone is full, and if you don't consider the cost of transportation, the restaurant is also very wallet-friendly. Here is the menu Tsumami Boiled Tuna Matsukawa Flounder whelk simmered octopus Leatherfish liver soy sauce (rich and tasty) & rice Scallop soup (scallop soup stock and texture are both new) Bonito sweetfish paste (bitter and salty, a little bit at a time is good) grilled dried ayu fish Steamed abalone with liver sauce (creamy) Seared Pacific saury with liver sauce (creamy) grilled sea bream with scales Nigiri (hand-rolled sushi) Nishin Ootoro (large fatty tuna) Button Shrimp (fresh) Daisuke Seared Hokki-gai Nodoguro Tempura Hairy Crab salmon roe Buffoon sea urchin (this is sweet) Hamanaka Seared marinated kinki sea eel additional Shime saba (mackerel) smelt squid Yellowtail

แต่ละจานมีความพิถีพิถันและอร่อยมาก

In addition to using seasonal ingredients from Hokkaido, the combination of ingredients and sauces is wonderful and definitely one that cannot be missed in Sapporo. Not only additions, but also complex combinations do not fight each other, and unprecedented aromas and tastes spread in your mouth. Grapefruit jus and Rausu button prawns. Kitayosagi mussels from Soya and grilled eggplant. Hokkai shimabi-ebi and mushrooms (with a delicious americaine sauce). Murasaki sea urchin and fresh onions from Yoichi. And before the main course of meat, a complete but more delicious Thai dish than the original! The Thai dishes are impressive. The main dish of Ezo-shika deer is also perfect with red wine sauce and scallion broth.

I think the overall rating is high because everything is well balanced in terms of the knob and nigiri, the red vinegar rice, the bedding of the neta, and the fish in season. The rice is quite firm, but the balance between the red vinegar and the neta is good as you bite into it. Among the nigiri, the amberjack, striped horse mackerel, kohada, and scallop were particularly tasty with a good flavor, and the "button lobster with salmon roe rice" was wonderfully tasty with a rich flavor.