In Hokkaido, where I often visit, it is not easy to reach Chubetsu. However, it seems that I will have more opportunities to visit in the future! The restaurant is located a little off the main road. Approaching it from the parking lot feels like stepping into an anime world. As you walk towards the warm building, it feels like arriving at a sauna in Finland. A gentle couple welcomes you. Their warmth matches the local climate and atmosphere. When you are seated on the second floor, you are greeted with a magnificent view! Dining in the refreshing forest setting fills your heart even before you start eating. The menu includes dishes like Higashi's Gujere, Akkeshi oysters, Rausu kelp, Shiretoko chicken wings, Nemuro scallops, and more. The drink menu features a variety of local wines, but since you arrived by car, you opt for a non-alcoholic herbal soda that complements the dishes perfectly. Each dish, from the Gujere wrapped in mugwort leaves to the dessert of cocoa souffle and strawberry sorbet, is impressive and delicious. The chef's skill in combining local ingredients with delicate cooking techniques is truly enviable. The vegetables served here are unlike any others, with a depth of green color and aroma that is truly satisfying. The desserts are equally delightful, with a delicately made souffle and fragrant strawberries and raspberries. This dining experience was truly moving, and I am grateful to the lovely couple who made it possible. I would love to visit again in the colder seasons, despite the challenging snowy roads. This experience was truly worth the visit, and the atmosphere on the way back at dusk felt like a dream.

Since visiting this restaurant for the first time, it has become our family's favorite place unanimously. Whenever we go to Eastern Hokkaido, we always make sure to visit this restaurant. The view outside the restaurant, the clear air, and the changing natural interior inside the restaurant depending on the season create a soft and soothing atmosphere. The restaurant maximizes the use of local ingredients, making the dishes delicious. Each dish is like a work of art, and the chef's dedication to utilizing local ingredients and cooking them with care is evident. The courses feel like a chef's art exhibition, with each dish being beautifully presented. I apologize for not being able to describe them well. I am always grateful for the warm welcome from the owner's wife and for being able to enjoy the carefully prepared dishes. Dining at the lovely restaurant Fenetre in a quiet location in faraway Hokkaido with my family is a true blessing. I recommend trying their homemade herbal drinks for a refreshing taste that complements the dishes perfectly. While there is no non-alcoholic pairing, the drinks listed on the menu are satisfying enough.

It's Golden Week, so it should be spring! (laughs) Starting with the butterbur gelee. Shiretoko's herring scallops, king scallops, asparagus, fiddlehead ferns, Ainu leeks, and hand-cut pasta by Kitahonami. Salt sea urchin and wild chives. Warenai's tartar cod. Root twist and nomitsuba risotto. King crab miso green curry sauce. Kaiyo black beef, Angus lamb shin. Butterbur shoot panna cotta. Caramel ice cream. Enjoyed the food from eastern Hokkaido! In a way, it's further than Tokyo, but I want to come once a year. Along with the otter from Kiritappu.

In November, it seems like it might snow and be dangerous, so I went a bit early in October. Still, the air was crisp. I walked along the usual path. It was a fantastical space. The sense of style is truly top-notch. This year, the course has increased to 13,200 yen, so it feels like there's a bit more volume than before. I enjoyed the local ingredients from Eastern Hokkaido. The balance of the course was good and enjoyable. I had anglerfish liver from Rausu, whitefish from Abashiri, tomatoes from Tsubetsu, saury with scallops, matsutake mushrooms from the area, autumn horse mackerel, Milky Pork from Nakashibetsu, apples from Kitami, and hamanasu. These ingredients were transformed into light French dishes by the chef. The wine was also excellent. I'll be back next year...

I dressed up a little (just changed and put on a jacket) and headed to the main event in Nakashibetsu, Fenechere. It's only a 10-minute drive from the hotel, but it's said that bears and deer come out when it gets dark, so it's better not to walk there, so I took a taxi to the outskirts of town where there are mixed woods. Oh, when I told the female driver the name of the restaurant, she took me there in about 5 minutes. It's close. It seems that this restaurant is famous in the local taxi industry. Certainly, it's a bit difficult for first-timers to find the place, at least I couldn't locate it on Google Maps. It reminded me of when I went to El Bulli in Roses, Spain. When I got out of the taxi at the parking space covered with wood chips, there was a sign and an arrow pointing to Fenechere. Following the arrow and relying on the dimly lit path, I walked through the woods for a few minutes until I saw a splendid building in front of me. Is this it? (It would be a disaster if it wasn't) I turned left and entered the entrance, and Madame greeted me kindly. I was guided to a large table at the far back. Through the large windows, the illuminated trees in the forest that I passed through were enchanting. I wonder if there is anyone who doesn't like this kind of restaurant in a house in the forest. My wife's eyes are already full of hearts. The production effect is perfect. Here, it's not an à la carte menu but a complete omakase menu, so I look forward to what will be served, starting with a glass of bubbles. Madame brought me a sparkling wine called Sahanasazuki from Yoichi. It has large bubbles and is a light white sparkling wine. This restaurant has connections with wine producers in Hokkaido, so I'm looking forward to trying various wines. ● Amuse: Gujieru The first thing placed on the table was a lump of green grass, similar to the outside of the restaurant. Hidden inside the abundant mugwort was Gujieru, with Chikap's Gruyère cheese from Nemuro kneaded in, giving it a refreshing and delicious taste. I was planning to go there today, but since they didn't answer the phone, I gave up on the place. ● Green tomato, Kohi pear, and Hokkai shrimp with cucumber sauce Fresh Hokkai shrimp is marinated with salt koji and yuzu pepper. On top of that is a minimal and beautiful combination of green tomatoes and Kohi pears, with the green cucumber sauce making an impression. The color contrast and texture combination are outstanding. It's French, but it feels more like creative cuisine. The balance of saltiness, sweetness, and acidity is excellent. Oh, I ate it without taking a picture. ● Homemade bread and fermented butter There is a bakery called Kobuta nearby, and the bread is baked in the shop under the guidance of the craftsmen there. The bread has a thick and fragrant crust, with a rich wheat aroma. The fermented butter has a subtle saltiness and a milky flavor. Both are carefully made with attention to detail. They were so delicious that I had seconds. ● Wine: Chrisawa Blanc 2020 This white wine is produced by Nakazawa Vineyard and entrusted to Kokofarm in Tochigi. When I told Madame that I wanted a wine with a mineral feel, she brought out a wine mainly made from Gewürztraminer. This wine is also produced in extremely small quantities and is difficult to obtain. It has a very distinctive taste, with a clear acidity and a gradually emerging sweetness. The contrast of flavors is impressive. I still vividly remember the taste on my tongue. ● Sauteed matured Makigoh with Iberico pork chorizo powder Another unique dish was served. Sauteed Makigoh, aged for a year, wrapped in Iberico pork chorizo powder.

I interviewed "Fenetle," who has been awarded "Michelin One Star" and "Gault et Millau 2 Toques." The location is in Hokkaido, about a 10-minute drive from Nakashibetsu Airport. The exterior and interior are simple and stylish, with every seat offering a view of the snowy landscape. The dishes I tried this time included the following: - White turnip suri-nagashi with ankimo flan and Yoshino kudzu, served with fuki no to (butterbur sprout) and yuzu pepper. - Buckwheat flour crepe filled with local Jerusalem artichoke puree and duck confit. - Bread and fermented butter. - Herring from Nemuro with hassaku and urui, served with local vinegar and daikon shaved ice. - Wild scallops from Notsuke with fritters, topped with dried scallop roe powder. - Cod milt from Rausu with cream pasta of seasonal scallions from Asahikawa and ichimi togarashi. - Kombu-marinated oysters with black rice, Shakotan seaweed, and wasabi. - Kinmedai from Rausu quickly cooked in kombu broth, served with ginkgo nuts, watercress, and clam broth. - Milky pork loin from Nakashibetsu with tsukune, Chinese five-spice, shiitake, and black garlic powder. - Semifreddo with hazelnuts and fleur de sel. - Mandarin orange pudding with grilled mandarin orange jelly and Earl Grey tea leaves. - Herbal tea. I have included photos, but many of the dishes have a simple appearance like the restaurant itself. A personal impression... The buckwheat flour crepe may look unassuming, but the duck confit inside is moist and tender. The herbs used in this dish have a strong flavor that almost overpowers everything else. The slight sweetness of the Jerusalem artichoke at the end leaves a lasting impression. The Milky pork loin has a strong flavor of lean meat, with a refreshing taste despite the generous amount of fat. It was a bit far as I drove from Sapporo, but I was delighted to enjoy the food here. Thank you for the meal.

Located 15 minutes by car from the Nakashibetsu Airport, the gateway to the eastern region of Hokkaido, this single-family house in the middle of the forest feels somewhat sterile. The cuisine here showcases the richness of local Hokkaido ingredients, with dishes that are simple yet refined, living up to the expectations set by the unique building. The combination of ingredients is original and impressive, such as the moment when smoked minke whale is paired with smoked sardine fish sauce, eggplant, and myoga. One dish that stood out this time was the black beer-braised Wagyu beef, complemented by Akayamadoritake mushrooms and cheese. Another highlight of this restaurant is the selection of Hokkaido wines, with a strong focus on local varieties. The simple yet resonant atmosphere of the restaurant, along with the improved bread from the neighboring bakery "Koba," adds to the overall dining experience. The chef's culinary vision seems to have become more defined since the move to this new location in Nakashibetsu. The rustic scenery of Nakashibetsu visible through the windows further enhances the dining experience. Don't forget to try the bread from "Koba" as well.

Coming to Hokkaido this time was definitely not an exaggeration to visit this place. It has one Michelin star and is also featured in the Gault Millau guide. The restaurant is located a little off the main road, near the town of Nakashibetsu. I stayed at a hotel in town and walked there, but it was quite dark with no streetlights along the way through the forest. I even saw a sign warning about bears on the way to Nakashibetsu, so I was quite nervous about encountering a bear. It's wise to take a taxi if you visit. The restaurant is a bit hard to find as it consists of 4-5 buildings, but the one that looks most like a restaurant is the one you're looking for. This is the landmark exterior. I'm a thoughtful blogger, after all. First things first, beer. A bottle of Heartland beer is only 770 yen, which is cheap. The interior is dark, with tables by the windows overlooking the illuminated forest, creating a quiet and truly forest-like restaurant atmosphere. The amuse-bouche consists of two dishes, both using a variety of corn called Pure White. The one in front is Blancmange, and the one in the back is Polenta. The Blancmange has a distinct sweetness from the corn and is a clear and flavorful amuse-bouche. The Polenta with mozzarella and smoked saury has a good balance of sweetness and saltiness. It has a great aroma and stimulates the appetite. The bread and fermented butter are delicious. The bread has a fantastic charcoal aroma with a hint of acidity. It pairs perfectly with the butter. This colorful dish features somen noodles from Kitami and tomatoes in a pasta-like presentation. It's incredibly delicious, with the somen noodles being very chewy and the tomatoes having a clear and delicious flavor with a hint of spiciness from the chili pepper. It's so delicious, almost like something you would find in an Italian restaurant. After having beer, I switched to wine. Glass wines start from 880 yen, and carafes are also available. The wine list only includes domestic wines. I saw Domaine Takahiko, but it didn't have a price tag, so maybe they're not serving it. They also had the rare Castle Winery. I left the choice of glass wine to the server. First, I had Chisawa Blanc from Nakazawa Farm. I wonder what this is. Maybe Pinot Gris. By the way, I consider any white wine I don't understand and is organic to be Pinot Gris. This dish consists of grilled flounder, mushrooms, and eggplant. The grilled eggplant is shaved like ice and placed on top. You can smell the eggplant first, then the aroma changes to the flounder and mushrooms, but the aftertaste is once again the eggplant with a wonderful gradient of aromas. Using powdered grilled eggplant avoids its overpowering aroma when combined with other ingredients. It's a dish I love, and it's getting more enjoyable. The scallop and edamame fritters are topped with powdered scallop roe seasoned with curry powder. Oh, it's delicious. Simply delicious. The aroma of the scallop and curry powder is delightful. The texture is also excellent, making it more than just a regular fritter. The oysters from Konbumori are steamed and served with three types of mushrooms, fried ginkgo nuts, and broth. Oh, what is this? The oysters are incredibly rich and oyster-like, with a deep umami flavor from the mushrooms. The ginkgo nuts retain their original aroma. The broth also has a strong mushroom flavor. It's amazing, absolutely perfect. Incredibly delicious. It truly captures the essence of the autumn sea and forest. The server must have noticed that I was enjoying the wine, so she opened a bottle that wasn't on the menu and served it by the glass. They also offer more bread. Oh no, I'm starting to love this place more and more. This dish features beef from Nakashunbetsu cooked in domestic beer and served with domestic porcini mushrooms. Oh no, this is also incredibly delicious. It's not just about the beef, as the strong mushroom aroma and umami are amazing. Can it stand up to this strong sauce? Domaine Mon's Pinot Gris. So this is Pinot Gris with this color. Despite being Pinot Gris, there are variations, so it doesn't feel out of place.

When Mr. Fenetore visited Hokkaido four years ago, he had lunch and it was so delicious that he came back to Nakashibetsu again for a one night, two day trip to Hokkaido, went horseback riding, and had French cuisine for dinner. The restaurant, Maki, is a completely different building from before, with a view of the forest from the windows. The menu includes a variety of drinks and the meal costs 11,000 yen including a 5% service charge. The table setting is extensive, with candlelight creating a sophisticated atmosphere. The cutlery is changed for each dish, enhancing the dining experience. The Young Corn with homemade anchovy was delicious, with the anchovy adding a unique flavor. The White Corn Soup was similar to chawanmushi in texture and was very tasty. The pasta with tomatoes and somen was exceptionally delicious, with the sweet tomato flavor complementing the somen perfectly. The bread and smoked butter were a delightful combination. The wine recommended by the staff paired well with the dishes. The marinated amberjack with micro kiwi and lime foam was tangy and refreshing. The scallop and edamame fritters were flavorful and crispy. The raw oysters with cream and leaf wasabi oil were a harmonious blend of flavors. The sautéed porcini mushrooms and veal thymus were a dream come true, with the porcini mushrooms adding a unique touch. The confit of autumn salmon with gnocchi was tender and flavorful. The seared salmon skin was crispy and delicious. The main course, pork sauté, was beautifully presented with edible flowers. The pork meatball with five-spice powder was flavorful and well-cooked. The red wine from Australia was a great addition to the meal. Overall, the dining experience at Maki was exceptional, with each dish being delicious and beautifully presented.

Hokkaido is a treasure trove of ingredients. Located in the eastern part of Hokkaido, in the town of Nakashibetsu, is a single-house restaurant called "Phenetre," where Chef Satoshi Matsumura creates simple yet exquisite dishes using the finest local ingredients. I had the opportunity to visit this remote restaurant for lunch one summer day and was completely captivated by the chef's refreshing and unique French-inspired cuisine. The restaurant, surrounded by nature, offers a stylish and comfortable interior. I opted for the 11-course lunch menu priced at 11,000 yen, and to my surprise, I enjoyed almost every dish. The dishes included: - Amuse-bouche: Mozzarella cheese from Takeshita Farm with Macuauri, Pastis and lime sauce. - Corn dish: Cold soup with a rich aroma and sweetness, and corn polenta with a crispy texture. - Hokkai shrimp: Steamed simply and served on seaweed, fresh and succulent. - Skate butter: Stir-fried with broccoli stems and sprouts, seasoned with kale powder. - Smoked salmon: Served with mashed potatoes and chips, accompanied by salmon roe. - Beignet: Young corn and scallop beignet with scallop roe powder. - Oysters: Served with wasabi cream, parsley oil, and oyster leaf. - Rausu blue crab: Served with Iberico chorizo and paprika sauce. - Milky pork roast: Made from whey-fed pork, served with red wine and black sugar sauce, topped with shaved dry black garlic. - Desserts: White peach, bergamot granita, and lychee water yokan with Hama-nasu flower petals. Reflecting on the menu, I realized the thoughtful composition and variety of flavors truly made this dining experience exceptional.

When it comes to gourmet restaurants in Hokkaido, they are mainly concentrated in the big city of Sapporo, as well as scattered in tourist destinations such as Hakodate, Niseko, and Furano. However, I have become dissatisfied with regular restaurants and have been searching for hidden gourmet gems and restaurants even here in Hokkaido. And I found one - "Fenetre", a French restaurant located in Nakashibetsu, a town in eastern Hokkaido with a population of 20,000. It is a remote location, with a 1 hour and 20-minute drive to Nemuro and a 3-hour drive to Kushiro. Despite that, there are direct ANA flights from Haneda Airport in Tokyo to Nakashibetsu Airport, and the restaurant is just a 5-minute drive from the airport. "Fenetre" is a restaurant that has gained attention and even been featured in the Gault et Millau guide. The location near the airport is excellent, allowing you to enjoy your meal amidst the rich nature that Hokkaido is known for. The name of the restaurant comes from the French word "Fenêtre," meaning "window." In fact, there are many windows in the restaurant, allowing the warm sun to shine in from outside, adding to the charm of the place. Hokkaido is a treasure trove of seafood, vegetables, fruits, dairy products, and meat, making it a perfect place for chefs to work with high-quality ingredients. Chef Satoshi Matsumura fell in love with Hokkaido's ingredients, which is why he chose this location, wanting to focus on cooking in a quiet and rich environment. At "Fenetre," they specialize in simple dishes that bring out the natural flavors of Hokkaido's ingredients. The dishes are not heavy on sauces or elaborate preparations, but rather focus on showcasing the true essence of the ingredients. I had the 11,000 yen course, which is usually only available for dinner, but they opened for lunch as well since there were other guests. One of my favorite dishes was the two corn dishes that came after the amuse-bouche. One was a corn polenta croquette, and the other was a cold corn soup. The cold corn soup was simple, without any cream, and had a concentrated flavor and aroma, reminiscent of the vast grasslands of Hokkaido. The smoked salmon dish with mashed potatoes and chips, topped with salmon roe, was also delicious. The corn and scallop beignets and the raw oysters with cream of wasabi and parsley oil were also outstanding. The main dish, roast milk-fed pork with red wine and black sugar sauce, was tender and flavorful, reflecting Chef Matsumura's experience in Japanese cuisine. The dessert, lychee water yokan with hamanasu flower petals, was refreshing and unique, combining Japanese and French elements. The restaurant is run by the chef and his wife, with the wife handling the service, and the food was all prepared by the chef. The pacing of the meal was good, and I enjoyed every dish from the amuse-bouche to dessert. Despite the remote location, the dining experience at "Fenetre" is truly worth the journey.

This is a French restaurant located in Nakashibetsu-cho, Hokkaido (population 24,000). Although the restaurant has a rating of 3.17 on Tabelog due to the low number of reviews, when I visited in 2021, it was by far the best restaurant in town. Nakashibetsu-cho is known for its dairy farming and vast wilderness. Fenetre is a standalone restaurant nestled in the forest in this area. You park at the entrance and walk along a forest path. When I visited in midsummer, the air was cool, giving the illusion of walking through a Nordic forest. The restaurant serves French cuisine and natural wines, so I opted for the wine pairing. All the French ingredients are sourced locally, promoting the use of local produce. As we dined, the outside gradually darkened, allowing us to see the illuminated forest. The candlelight added to the atmosphere, creating a truly enchanting experience. It would be impossible to replicate this level of charm in Tokyo. The bill, including the wine pairing, was just under 20,000 yen per person. Considering the experience, it was a steal. This restaurant left a lasting impression. Thank you for the wonderful meal.

In early November, it was already winter in Eastern Hokkaido. I visited Shiretoko, where the mountains were covered in white and many places were closed for the winter season. On my way back, I encountered snowfall. I realized that it's best to visit Nakashibetsu before October. It may seem far, but it's only a 10-minute drive from Nakashibetsu Airport, making it convenient for those arriving by air. Just be aware that there are no taxis at the airport. The air was chilly and crisp as I walked along the forest path to a cozy restaurant. It was a fantastic and lovely experience. I enjoyed the local ingredients of Eastern Hokkaido once again. I recommend this restaurant for those who are not fans of heavy French cuisine and for those who love Hokkaido wine.

There is a restaurant in Nakashibetsu where you can feel Hokkaido through a "window" called Fenetre. Nakashibetsu is the gateway to Shiretoko. It takes about 10 minutes from the airport to arrive at the new Fenetre. From the road to the parking lot, and from the parking lot to the shop, lights guide you along the way. Once you get out of the car, you are already in the world of Fenetre. Passing through the forest, you will see neatly stacked log cabins. Next to it is a lovely building, with the restaurant on the second floor. The spacious interior with large windows is lit up, creating a nice atmosphere with views of the outside. The dishes mainly feature seafood caught in the eastern part of Hokkaido such as oysters, greenshell mussels, surf clams, yellowtail, Kasube, and flatfish. It seems that wasabi and watercress can also be harvested in the nearby stream, creating a wonderful environment. Also, they have a good selection of valuable local wines. It would be nice for wine lovers as well. It's quite a distance by car from Sapporo, but if you take a plane, it's about 40 minutes. From Tokyo, you can arrive in just over an hour by taking a flight to Nakashibetsu Airport, making it easy to visit.

Located just a 15-minute drive from Nakashibetsu Airport, the gateway to the eastern region of Hokkaido, is a quaint and modern house nestled in the woods. The restaurant recently relocated, with the previous location being only about 2km away from the current one. The old location still stands in the town center of Nakashibetsu, while the new one seems to have chosen a better building and location. Although I didn't visit the previous location, judging from the before and after photos of the food, it seems like the setting can really enhance the dishes. The chef, Satoshi Matsumura, showcases star ingredients from eastern Hokkaido such as vegetables and seafood from Nemuro, Rausu, and Abashiri. The dishes are creatively presented with unique twists in flavors and compositions that make you stop and think, "Oh?" For example, an appetizer of Shibetsu yellowtail smoked instantly with walnut wood, served with grapes tossed in white wine vinegar and shallots. Even the beef dish is paired with a fermented tomato and plum sauce that complements it well. The roasted wild duck comes with thinned-out carrots and apricots for a pleasant sweet and sour taste. The adjustments in the menu are also influenced by the weather of the day, with the guests' preferences in mind. The wine selection is also noteworthy, with a strong emphasis on natural wines from Hokkaido. The variety showcases the diversity and unique regional characteristics of Hokkaido. The slight adventurous touch in the dishes may not be for everyone, but it adds to the charm of Fenehtre.

One of the purposes of my trip to Hokkaido was to have dinner at Fenetre. I was really looking forward to it, especially since it was recommended by the owner of Barore, a Michelin-listed restaurant in Biei that I often visit. It is common for dinners to cost around 10,000 yen, but I requested if they could upgrade it to around 15,000 yen. However, due to sourcing reasons, they politely informed me that I would have to go with the 10,000 yen course, which left a good impression on me. We walked along a charming path from the parking lot to the stylish building, which took about three minutes. The restaurant is located on the second floor. The interior was very calm and tastefully decorated, with large windows offering a beautiful view of the forest outside. Since we drove there, we opted for non-alcoholic wine. The wine glasses were of very good quality, and my wife was impressed by the Perrier served in thin, high-quality glasses with a great mouthfeel. The dishes showcased the use of local Hokkaido ingredients, bringing out the best of their quality with meticulous care and effort put into each dish. The quality was so high that I couldn't believe it was only 10,000 yen. The main course was lamb, which I usually don't like (I can't even eat lamb), but I decided to give it a try. To my surprise, it had no distinctive smell and tasted delicious, leaving me impressed. The desserts were perfect, and the presentation of the final small sweets was also very tastefully done, making them very enjoyable. I had a conversation with the owner chef and the madam at the end, and I felt that the chef's personality was reflected in the dishes. My excitement for visiting Hokkaido has increased once again.

Visited a newly built store. It has a really nice atmosphere. The parking lot is at the back, and the approach to the store is also nice. The second floor is a restaurant. It is primarily open for dinner, but they also accept reservations during the day on some days as well. It is mentioned on the restaurant's website. The course menu is likely the same as in the evening. They also have a lineup of good wines from Hokkaido. The dishes have a unique touch of Eastern Hokkaido. On this day, they used fresh octopus, post-ice drift hairy crabs, herring, Matsukawa flounder, and Menueke fish. It's a light French cuisine that won't make you feel too full. The combination of ingredients also shows a good sense of taste. I always think this, but the bread is incredibly delicious. I really like Nakashibetsu, but it's far away haha. It's definitely much closer for people coming from Tokyo.

During my solo road trip in Hokkaido, I wanted to try something different from the typical Hokkaido cuisine, so I did some research and found this restaurant. They only accept solo reservations if there are other reservations for two or more people. Even though I was dining alone, I planned to enjoy some wine so I made sure to book a hotel in Nakashibetsu-cho where I could easily take a taxi back. The location was like a small villa nestled in the woods. The interior of the restaurant had a calming ambiance with soft lighting and partitions that provided privacy for each table. The dishes were like works of art, using local Hokkaido ingredients whenever possible. Each dish was a delightful surprise, meticulously crafted in terms of presentation, portion size, and flavor. The wine was served in glasses that complemented each dish. At one point, I was enjoying a white wine when the meat dish arrived, and the staff suggested trying both red and white wines simultaneously to experience the flavor changes. It was a fun experience. The Hokkaido wines they offered were quite unique, and I was impressed by how well they paired with the local game meat. If this restaurant were nearby, I would definitely visit regularly to enjoy the seasonal changes in their cuisine. I will make sure to include a visit to this restaurant in my next trip to Hokkaido.

Mugwort and Nemuro cheese Gougeres: These Gougeres are made with mugwort for added fragrance and feature a two-year aged Makin potato for sweetness. The consomme jelly in the center is flavored with potato skin. Flower crab and snow crab pasta: The pasta is made with Okhotsk wheat and pairs perfectly with the crab broth sauce. The dish is generously filled with crab, making it luxurious. Minke whale and sardine fish sauce: The dish includes fried scallops and mountain asparagus topped with dried scallop roe powder and spices. The bitterness of the mountain asparagus complements the dish well. Porcini mushroom and cheese from Teshikaga Town: The cheese is aged for 8 months and has a strong aroma. Anglerfish with Hokkai shrimp and Iberico pork chorizo sauce: The anglerfish is tender and the sauce made with Hokkai shrimp and Iberico pork is rich. Ocean black beef from Nakashibetsu: The dish features ribeye, garlic, black garlic miso sauce, and garlic powder. The flavors intensify with each bite, with no excess fat. The red wine served is a variety called Yamako from Tokachi, known for its wild aroma and taste. Kounai Bunkan fruit cheese and ginger creme brulee: The dessert includes Kounai Bunkan fruit, cheese, and forget-me-not flowers. Enjoy it with the creme brulee. Finish your meal with coffee or herbal tea.

Wonderful!❣️