Univers S.

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.

Typically, Asari clams from Hokkaido inhabit sandy and muddy seabeds at depths of up to 10 meters. However, the Asari clams from Mr. Yoshino are cultivated by repeatedly transporting beautiful gravel that returns to the sea like a mountain, allowing them to feed on abundant plankton and creating an environment where they can move freely in the water. This results in a unique texture similar to that of a scallop and a rich umami flavor. Please be sure to try it.

Crispy and juicy, the sauce with the aroma of garlic and caramelized butter spreads throughout your mouth.

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. Available hot during the cold season. 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 ¥1100

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 flavors, was slowly extracted over 8 hours using beef tendons and aromatic vegetables, clarified with egg whites. Half size ¥1100

Nowadays, it is more difficult to find a restaurant that serves this soup, which represents 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 create delicious food! When I first tasted the onion from Mr. Naka in the field, it had a pear-like sweetness, just the right amount of 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 tahini 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 combines the tastes and nutrients of the seasonal ingredients, so please 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 finely textured 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 ¥3080

The oysters from Mr. Yoshino are raised in Akkeshi Lake, which has a mix of freshwater, then grown in Akkeshi Bay, and finally moved back and forth between Akkeshi Lake. This allows them to eat plenty of plankton, which results in oysters that are rich in flavor and do not shrink when cooked. For safety, they are sterilized with ozone for 48 hours.

Fried shrimp, scallops, and oysters.

Please enjoy the rich flavors of seafood, including lobster broth, clams, scallops, oysters, and shrimp, along with seasonal vegetables.

This dish requires time for preparation and cooking, so we accept reservations in advance. 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.

Enjoy the unique fluffy texture that can only be experienced by hand, made with Tokachi Ikeda Wagyu and Smile Pork from Asano Farm in Toubetsu, combined just enough to hold together without kneading. Savor the overflowing umami that spreads in your mouth with every bite.

We captured the umami of Ikeda Wagyu and Smile Pork in homemade breadcrumbs and fried it slowly at low temperature. Half size ¥2,530

Simmered whole for 6 hours in a demi-glace base, the tender tongue is further cooked in demi-glace. The demi-glace infused with the rich flavor of beef tongue is exceptional.

Hokkaido beef fillet 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 simmered the grilled Smile Pork Loin in demi-glace sauce. Thanks to the cold aging process, enjoy the surprising tenderness even while simmering, and the rich umami that melts into the demi-glace sauce with every bite.

Mr. Asano's pork, by using wheat from Toubetsu in the finishing stage, results in white fat that produces 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 award-winning Smile Pork from Asano-san in Toubetsu, using ice temperature aging to enhance the sweetness of the fat, tenderness of the meat, and umami of this representative pork from Hokkaido.

Using Hokkaido chicken thigh

The fragrant grilled domestic bone-in thigh meat and the secret flavor of demi-glace bring out an exceptional umami 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 table.

This spaghetti is inefficient as it takes a long time to return all the flavors of shrimp, ham, mushrooms, and seasonal vegetables back to the pasta, but the taste is on a different level. 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 tomatoes from Mr. Oshiya in Nagunuma Town, which were ripened to the brink of bursting in the field, we have created a tomato sauce that maximizes sweetness and umami by using the latest freezing technology to preserve them without deterioration, finished with demi-glace sauce.

Change to mini tomato sauce + ¥880

Using clams from Koshino in Akkeshi Town, oysters, scallops from Hokkaido, and shrimp. Enjoy the new umami and richness of seafood and tomatoes by slowly dehydrating organic mini tomatoes from Koropokkuru Village to create a creamy sauce.

Uses clams, oysters, scallops from Hokkaido, and shrimp from Koshino in Akkeshi Town. The key to its deliciousness is the Barilla pasta, which can be coated with a 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 flavors 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 broth that brings out the flavor of bacon and fresh cream from Hokkaido. It is generously topped with sauce, so be sure to enjoy it with toast or baguette! Highly recommended!

Four types of sauce, mini tomatoes ¥2,530, demi-glace ¥2,860, small shrimp American ¥3,520, seafood cream ¥4,950 ¥2,530 to ¥4,950

Four types of sauce, mini tomatoes ¥3,080, demi-glace ¥3,410, small shrimp American ¥4,070, seafood cream ¥5,500 ¥3,080 to ¥5,500

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, freshly laid eggs from Kuriyama Town to create a fluffy omelette. Combined with curry, it has a mild finish.

Beef and onions sautéed slowly and simmered until tender, with mushrooms and summer tomatoes ripened to the brink of bursting from the field, all combined in a sauce that brings out the umami of all the ingredients, making it exquisite.

Using Kitakurin from Higashitakasu. This area is one of the rice-producing regions of Kamikawa Hyakumangoku, characterized by hot summers and extremely cold winters typical of a basin, with warm water flowing from Daisetsuzan, creating the perfect environment for rice cultivation. Please enjoy the rice that pairs perfectly with sweetness, texture, and sauces.

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 thin, crispy baguette that absorbs our sauce well, with a delicious hard bread crust, perfect for Western cuisine.

The milk from Mr. Saito in Asahikawa City comes from one of the few remaining mountain pastures in Japan. It is non-homogenized and the fat globules are not broken down, allowing for the creation of natural cream. This gives it 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 pudding made with carefully selected milk, vanilla beans, and eggs raised on corn from Kuriyama Town. Decorated with fragrant strawberries + $3

Perfect for celebrations (birthdays) and more.

It takes three days to complete. Enjoy the aroma, flavor, and the impactful concentrated apple from the moment it enters your mouth.

[Limited Quantity] This is a cake made using Hokkaido wheat dolce.