Sapporo Nakajima Park "Shimoyami Tenae Izuru" is a French-born sushi-loving chef, Igarashi, who believes in delicious cuisine without a specific genre. He pays attention to seasonings like salt, soy sauce, miso, and koji, and insists on using Hokkaido ingredients, even sourcing his own water. On this particular day, we enjoyed a dish of "Asparagus" which consisted of asparagus seasoned with vinegar, topped with plenty of caviar and a refreshing, slightly sweet asparagus ice cream. It was a unique and delicious way to enjoy the texture and sweetness of asparagus. The "Kohada Terrine" was a classic specialty dish that was both tangy and well-rounded, making it easy to appreciate the flavors of the Kohada fish. It was a nice follow-up to the strong umami flavor of the "Shabu-Shabu Soup with Sea Urchin Soba" served as the first course. The dish of "Charcoal-Grilled Misuji of Sanshoku Beef" featured tender and slightly fatty Misuji beef grilled over charcoal, served with homemade garlic kimchi and salted pineapple smoke. The combination of spiciness, umami, and acidity was delightful. The "Fried Melon" dish consisted of a fluffy, sweet, and melty fried melon soaked in corn soup, served with wasabi for a harmonious flavor. The freshness of the wasabi added a nice touch to the dish. The "Green Peas" dish, made with homemade bresaola and sautéed onions, featured delicious and gently popping peas. It was a delightful dish. Overall, the meal included hand-cut soba noodles with bamboo shoots, fuki, and Uni Shabu-Shabu soup, Kohada Terrine, water shield consommé, Hokkaido surf clam with 66-month aged Comte cheese, and more. Each dish was unique and delicious, showcasing the chef's creativity and dedication to quality ingredients.

A few years ago (during the French era), I remembered something that a friend had recommended and decided to visit here. There were no signs or nameplates, but the landlady was waiting outside. When I took off my shoes and entered, it was a lovely room that resembled a Japanese restaurant or sushi bar. The food was a mix of dishes that left me puzzled at times, with flavors that seemed to divide opinions.

This place, said to be a representative of innovation in Hokkaido, was initially thought to be a fusion of Japanese and French cuisine. However, upon visiting, it seemed that the chef simply serves what he personally finds delicious, regardless of genre, resulting in uniquely creative dishes that are a blend of French and Japanese influences. Located in a quiet area behind Nakajima Park, the small, stylish concrete exterior leads to a beautiful garden and counter inside. The atmosphere is serene and peaceful. The chef, who seemed reserved at first, turned out to be quite talkative and friendly once he started chatting. He has experience cooking in France and often shops there, sharing interesting stories about French cuisine. He doesn't like the term "innovative" to describe his food, believing that innovation is subjective and that all cuisine, including traditional dishes, can be considered innovative. The chef serves what he believes is good without worrying about genres or labels. The omakase course, priced at 33,000 yen, featured high-quality ingredients prepared in exquisite combinations. The meats and fish were rich and tender, with generous portions of premium ingredients. However, some dishes were a bit heavy and unfamiliar, reflecting the chef's personal taste. The meal was filling, and the final courses were a struggle to finish. The total bill, including one soft drink, came to 38,240 yen, which felt a bit pricey for the experience.

I revisited Sapporo in August 2023 and the weather was extremely hot, with a high of 35°C on the day of my visit. Despite seeking some relief from the heat, I ended up enjoying delicious dishes such as buckwheat noodles (made with black pine nuts from Kuromatsu), horse dung sea urchin (from Yoichi), bonito, Ezo abalone, beef, kichiji (a type of fish), lamb, and various other tasty treats. Although I indulged in plenty of good wine and my wallet suffered, I look forward to saving up and visiting again in the future. Thank you for the wonderful meal!

Narezushi style. It has a unique atmosphere. Thank you for reading until the end. Please consider saving, liking, and following. This post is a reprint of a blog article. The original blog can be found here: http://syokuki.com. For more photos and information, please visit. Instagram: https://www.instagram.com/syokuki.com.hiro/ Twitter: https://twitter.com/syokuki_com Facebook: https://www.facebook.com/syokuki

Today's Sapporo lunch was at Shimo Yamitenaeizuru near Nakajima Park. The name Shimo Yamitenaeizuru comes from the anticipation of spring when the frost ends and seedlings grow rapidly. Chef Igarashi's innovative French-based cuisine features excellent Hokkaido ingredients like asparagus, rainbow trout, clams, salmon, herring, peony shrimp, and more. The dishes highlight the deliciousness of the ingredients with various flavorful sauces. Shimo Yamitenaeizuru is a must-visit for experiencing the exceptional Hokkaido ingredients. Today's menu included a lunch course for 33,000 yen with dishes like soba with sea urchin, white asparagus with aged karasumi, rainbow trout, clams, sakura trout, peony shrimp, and more. Wine pairing is also available. Highly recommended for a unique Hokkaido dining experience.

It was a nice balance of a kind older sister-like service and a modest chef. The food was very delicious, combining Hokkaido's unique Japanese and French cuisine using high-quality ingredients. The entertainment aspect of seeing the live stadium-like fire cooking and plating right in front of you was truly amazing! I will definitely visit again. Thank you for the meal♪

We had another wonderful time. 1. Asparagus, caviar, asparagus ice cream 2. King crab, salted strawberries 3. Octopus, 64-month aged Comté cheese 4. Tsubugai, Shine Muscat vinegar for 4 months, liver sauce 5. Kohada terrine 6. Botan shrimp, shrimp head and shrimp soy sauce with tomato sauce 7. 100% buckwheat soba, Otaru sea urchin, mountain vegetables, sesame oil, bracken 8. Whale, oil-pickled garlic 9. White asparagus, bottarga, watercress 10. Butterbur sprout, sea urchin, cheese 11. Misoji, garlic kimchi, pineapple sauce 12. Udo, scallop, scallop sauce, azuki beans, sidke 13. Herring rice 14. Cherry salmon, salmon roe, rice 15. Mountain vegetables, consommé. Each dish was exquisite.

The atmosphere of the restaurant is really nice. The customer service is soft and polite, making it very comfortable. However, when it comes to the food, the dishes are like works of art with various flavors like smoky, raw fish smell, sweet, spicy, sour mixed together, which may be a hit or miss for some people. It was a bit challenging for me.

It is a space that evokes harmony, but the chef is a French chef who trained in mainland France. It was mentioned that every year he goes to France to source wine and ingredients. It was amusing that for some reason, people misunderstand it as a Japanese restaurant. The Champagne and meticulously prepared dishes were superb. The 63-month-aged Comte cheese was impressive, with a clean and flavorful taste. As someone who is not a fan of the typical strong smell of aged cheese, this was a pleasant surprise. Despite eating a lot, the dishes were so delicious that I wanted to eat more. The lamb had no gamey taste and did not require red wine; it paired perfectly with Champagne. The specialty foie gras terrine was visually appealing and tasted like eating foie gras sushi, which was very delicious. The homemade chocolate ice cream had a hint of alcohol that made it so delicious you wanted seconds. Splitting two bottles of Champagne among three people cost around 60,000 yen each. Thank you for the wonderful meal. I would love to visit this unique restaurant again. The menu included sea urchin and octopus egg somen, 3-month-aged vinegared shirako, 63-month-aged Comte cheese, golden eye snapper, salted strawberries, scallops, one-year-aged garlic, wasabi asparagus brulee with caviar, foie gras terrine, French noir asparagus with butterbur sprouts, surf clam with butterbur miso and seaweed roll, lamb with sansho pepper, pickled herring, crab and salmon roe rice, mushroom soup, and chocolate ice cream.

The French-style dish with Hokkaido ingredients was delicious, especially the steak sauce with pine. However, I was disappointed because even though the food was great, I didn't want to see the kitchen, and here it's an open kitchen so everything is visible.

Shimoyamitenaeizuru is a restaurant that focuses on local Hokkaido ingredients and serves them in a unique way by Chef's own methods. They are a recipient of the 2023 Bronze Award from Tabelog. The cuisine at this restaurant does not fit into any specific genre, following a style called "Innovative Fusion" where guests can enjoy dishes made with Chef's special touch using carefully selected ingredients. Located about a 5-minute walk from Nakajima Koen Station on the Sapporo Municipal Subway Namboku Line. Situated on the first floor of an apartment building, guests enter through a courtyard into the cozy interior. The dining area features a unique L-shaped counter with sunken kotatsu-style seating for only 6 guests. The ambiance exudes a blend of Japanese and modern elements with wooden wine cellars and more. I made a reservation about 3 weeks in advance after noticing an available slot on the booking site. Chef Igarashi, who trained in France, opened his own French restaurant in 2013 and has been offering genre-defying cuisine at this establishment since 2019. I opted for the "Chef's Course" (33,000 yen) and requested wine pairing. The course started with Oyster Soba, followed by dishes like pickled herring, flounder sashimi with Comte cheese, scallops with butterbur and garlic sauce, and more. Each dish was expertly prepared and showcased the Chef's creativity. Despite being a food enthusiast, I was quite full by the end of the 17-course meal. I had a chance to chat with other diners, and I was the only one from Hokkaido that day, with guests coming from all over Japan to enjoy the exquisite dining experience at Shimoyamitenaeizuru.

It's been a while since my last visit. I had the pleasure of sitting at one of the limited 6 seats and enjoying the world of Igarashi once again. The dishes were full of umami, so alcohol was a must. While it is well-known that they pair well with wine, I was determined to not only drink wine but also try sake. So, I started with champagne. It was freshly opened, chilled, and delicious, so I kept sipping away. The meal included: - Softshell turtle, rapeseed blossoms, shepherd's purse soup - Akkeshi oyster, caviar, mixed with sweet wine (they paired it with a small amount of sweet wine) - Herring marinated in rice malt for 2 weeks - Pear, tachipon, grapefruit juice, dried kinkan - Surf clam, udo, passion fruit - Burdock root fritters, scallops, aged garlic (aged for 2 years) - Small-skin terrine - Pate en croute with sweetfish, potatoes, 18-month aged Comte cheese - Hairy crab roe, matsukawa flounder, engawa - Herring sushi rice bowl - Jingisukan (lamb), Alissa sauce, yogurt - Sanseki beef chuck, salted smoked pineapple sauce - Hakodate abalone, hairy crab and liver sauce - Salmon roe rice - Marinated tuna - Kinmedai paella with sea urchin - Jerusalem artichoke chips, wild enoki mushroom soba Noodles. It was a feast full of delicious flavors. It was great to see Mr. Igarashi again and have a nice chat. The meat dishes were also surprisingly delicious, perfectly cooked. And the Jingisukan was the best I've ever had, hands down. I heard he's going on a trip to France in the spring, so he'll surely come back with more inspiration. Thank you for the wonderful meal!

...2022.11... #French [#FrostStopsSeedlings] #HokkaidoGourmet #SapporoGourmet... #TabelogBronze... It was a very windy and rainy day, but the landlady was waiting outside for us, which was very touching ✨... The high-walled property, the counter like a traditional Japanese restaurant, had a calm and lovely atmosphere!... There were so many small dishes! Really, really, so many!! haha. The chef seems to enjoy eating a lot, so maybe the variety of dishes was his consideration! (I'm just assuming)... Personally, I don't like noodles that much, but... I was so full and uncomfortable that I couldn't finish the last two dishes... I'm sorry(..). The mushrooms that the chef brought were shiny, slippery, and so aromatic!... Bringing abalone towards the end was just sinful~✨... 17 dishes in 1 hour and 5 minutes, without dessert. When I asked the landlady, she said if you don't eat quickly, you'll get full, so it usually takes about 1.5 hours!... The table next to us seemed to be a group of acquaintances who started later? They were so fast that I thought they wanted us to leave quickly... We were given a hand towel as a gift ♥️... Thank you very much!... #Hokkaido #HokkaidoDinner #HokkaidoFrench #Sapporo #SapporoDinner #SapporoFrench

On this day, I only had plans for the evening and wanted to eat somewhere for lunch. I had been intrigued by a restaurant in Hokkaido that I had searched for, and they had just started offering a lunch course featuring rice dishes. I was curious about what a "rice course" would entail. When I went there on the day of without a reservation, they told me that taking photos was not allowed. I wondered if it would be a tasting menu, but to my surprise, a flood of rice dishes started coming out - almost everything was rice-based with over 10 items. It was a lot of food for lunch, and I was close to bursting with happiness but also feeling like I might explode from overeating. The portions were already quite generous, but when I tried to order more, they tried to dissuade me or suggested making it extra large, which was just absurdly funny. It was a fun and delicious experience, and I left feeling like I was about to burst. Thank you for the meal. The bill was around 10,000 yen, and I stayed for about an hour and a half.

Located a 5-minute walk from Shimo-Nae Nakajima Koen Station ◆――――――◆――――――◆ I was taken here by a gourmet friend from Hokkaido. We visited many restaurants with a variety of small dishes, but the quality of each dish here was amazing. I can't remember the names of the dishes anymore, but they were all incredible. The interior was lovely, and the chef's attitude was also impressive. I have tried each ingredient before, but I was amazed by the flavors here. I was surprised throughout the meal, but I was also surprised by the size of the receipt I received at the end, it was huge! I would love to visit again when I come to Hokkaido, but don't expect great service. Ratings on Tabelog: ☆4.24 Budget: 45,000 yen Business hours: 14:00-, 18:00- Closed: Irregular holidays Address: 1F Kamokamo Building, 4-5-12 Minami 9 Nishi 4, Chuo-ku, Sapporo, Hokkaido #Shimo-Nae #InnovativeFusion #SmallDishes #French #Sushi #NakajimaKoen #NakajimaKoenGourmet #NakajimaKoenLunch #NakajimaKoenDinner #NakajimaKoenDate #HokkaidoGourmet #HokkaidoDinner #HokkaidoDate #Gourmet #HokkaidoLunch #HonestReview

A fusion of French and Japanese cuisine at a restaurant located in Nakajima Park in Sapporo. Visited for lunch on a holiday. The chef, Mr. Igarashi, goes to great lengths to gather mountain vegetables such as mushrooms, spending two and a half hours one way to collect them in the morning, and even draws water from a mountain spring. Mr. Igarashi is a genius artisan with a strong personality, so compatibility may vary depending on the person. The sommelier is gentle and well-balanced, offering a selection of natural wines. The lunch course (33,000 yen) features French cuisine with a strong Japanese influence. The seasoning is overall rich and caters to those who enjoy alcohol. The meal consists of many courses with generous portions. - Oysters (from Akkeshi) with champagne jelly and perilla leaves, topped with plenty of caviar. The seasoning is rich. - Sand flounder wrapped in spicy cod roe. - Amberjack (from Rausu) served as raw ham aged for one month. - Tsubugai (shellfish) pickled in Shine Muscat vinegar with whole grain mustard. - Scallop with fig and spring onion. - Shirako (cod milt) with passion fruit sauce, a mysterious harmony of sweetness and acidity in a soy-based sauce. - Konbu pressed sushi with a strong saltiness. - Okhotsk atka mackerel (from Rausu) with salt koji and yuzu pepper. - Steamed hairy crab chawanmushi, with more crab meat than egg, almost entirely crab! - Pacific saury roll with matsutake mushrooms (from Hokkaido), where the tender saury and the bitterness of the liver create accents. - Soba noodles handcrafted by Mr. Igarashi, topped with sea urchin, white beech mushrooms, shimeji mushrooms, and naratake mushrooms. - Grilled corn with butter and onions. - Pork shabu-shabu with garlic marinated in soy sauce for a year. - Mackerel, matsutake mushrooms, and nameko mushrooms, where the fish is mackerel with a crunchy texture from the matsutake and nameko mushrooms. - Lamb (from Hokkaido) served with spring onion, best enjoyed with rice. - Uni (sea urchin) and salmon roe rice bowl, a bowl that truly captures the essence of Hokkaido with uni from Rishiri. - Mushroom rice with a complex mix of sweetness, acidity, and bitterness. - Hokki clam curry with hokki clams simmered in peach, an unusual curry with cumin seeds. The wine pairing focuses on natural wines, expertly poured by the sommelier. With the fascinating dishes served one after another, I ended up eating and drinking too much. The receipt is elegantly designed by an artist, with the amount written in beautiful handwriting.

I visited a famous Japanese-French restaurant in Sapporo. The restaurant had a beautiful Japanese-style room that made me feel like I was in Kyoto. The atmosphere was relaxing and comfortable. The service was excellent even before the meal started. I opted for the wine pairing, which included some unique selections that I enjoyed. The food consisted of around 20 dishes made with local ingredients. Each dish was delicious and paired well with the wine. The seafood and vegetables were particularly tasty, and I was impressed by how effectively they incorporated fruits into the dishes.

I heard about an amazing restaurant near Nakajima Park in Sapporo, Hokkaido, where you can enjoy creative dishes using plenty of Hokkaido ingredients. I visited the restaurant after making a reservation in advance. They serve numerous dishes, but each dish has a decent portion size. Towards the end, you might feel really full. Some male customers even gave up towards the end. The course menu included the following dishes: - Cold Japanese dish with caviar - Flounder with salted strawberry sauce - Yellowtail ham - Herring and butterbur miso pickles - Clam and Shine Muscat grape - Broad beans mixed with various ingredients - Thinly sliced pork mille-feuille - Soba noodles with sea urchin sauce - Fried ginkgo nuts - Stuffed zucchini flowers with hairy crab rice - Charcoal-grilled pork with only rock salt seasoning - Charcoal-grilled bear meat - Shrimp mushrooms with a delicious sauce - Sea urchin and salmon roe rice It was a memorable experience at a restaurant that truly represents Hokkaido. The chef's stories were also very interesting. Thank you for the wonderful meal.

In Nakajima Park, there is an innovative restaurant where a French chef incorporates Japanese flavors to create unique dishes. The focus is on ingredients from Hokkaido, and the approach to cooking is truly one-of-a-kind. The dishes are served in small portions, allowing you to enjoy a variety of flavors. The wine selection is also exceptional and pairs well with the food. It was a delightful experience to enjoy the chef's creations while savoring good wine. Here is a list of dishes I had on that day: Flounder marinated in kelp with shallot sauce, Botan shrimp marinated in whiskey, Ham of shinko, Tsubugai and Shine Muscat, Sea urchin and mountain vegetables with soba, White asparagus with salmon, Pork and bear meat, Zucchini flower with hairy crab and sea urchin sauce, Ayu scallop tempura with shinko, Kinmedai risotto with corn and melon.

Innovative restaurant located in a residential area about 20 minutes south of Sapporo Station by taxi. The chef's bold dishes, not bound by any genre, offer a unique dining experience. Highlights include salted strawberry flounder, shine muscat pearl clams, raw ham of yellowtail, marinated herring with koji, bamboo shoots, and fiddlehead ferns, among others. The seared scallops are perfectly cooked with a delicate flavor, enhanced by caviar. The aged pork shoulder with salted lemon is juicy and flavorful, with a perfect balance of flavors. The fried striped mackerel with tartar sauce is moist and delicious. The oil soba with cherry shrimp is elevated by the shrimp's aroma. The risotto with golden eye snapper, melon fritters, sea urchin, truffle, and grated corn offers a unique and somewhat unconventional flavor profile that may divide opinions.