Celebrating our wedding anniversary in Sapporo, my wife and I decided to visit a restaurant at the international terminal of New Chitose Airport before boarding our flight. Last summer, we had a memorable dining experience at "Hotel de YOSHINO" in Wakayama City, run by Mr. Yoshino, during a trip to Wakayama for our youngest daughter's participation in a national Japanese musical instrument competition. We were not aware that Mr. Yoshino also operates a restaurant at this airport hotel. Although lunch service started at 12:00, we needed to finish our meal by 13:30 before our flight, and the restaurant kindly accommodated our request. The lunch menu featured only one main dish, which was duck breast from France. We opted to upgrade our meal to include a pigeon dish with my preferred salmi sauce for an additional charge. The meal began with an amuse-bouche of sliced French ham served with ground cherry, followed by a recommendation from the sommelier for a Chardonnay from a local winery in Yoichi, Hokkaido. The food was exquisite, with dishes like Jerusalem artichoke velouté accompanied by a generous truffle aroma complementing the wine perfectly. The sommelier recommended trying the pigeon dish with the local wine, which was a unique experience due to the winemaker's personal touch and dedication to quality. The pigeon, prepared skillfully with a rich salmi sauce, paired beautifully with the wine, creating a moment of pure bliss. After enjoying dessert and coffee, I watched my wife head to the restroom before we checked out at 13:25. Thanks to the chef, maître d', and sommelier, we had a busy yet enjoyable dining experience. If we have the opportunity to visit Hokkaido again, we hope to have a more leisurely dining experience next time.

It was traditional French cuisine. It had been a while since I experienced the style of everyone's dishes being unveiled at once. The food may be a bit divisive for those not accustomed to this kind of cuisine. The service was top-notch. I had a pleasant time.

I visited this restaurant as the last treat of my trip to Sapporo. I opted for the lunch course and changed the main course to pigeon. The presentation and taste were excellent. Everything was delicious. They even showed me the process of preparing the pigeon at the table before serving it on the plate. It was fascinating to watch. I was so full that I couldn't eat the freshly baked bread, which was a real shame. Currently, they have a collaboration with EVA Air. The hotel and restaurant have a calm and spacious atmosphere. It was a truly luxurious time spent amidst the hustle and bustle of the airport.

I stayed at the Portom International Hotel Chitose and had breakfast at Tateru Yoshino. The breakfast was amazing! I have been to Tateru Yoshino in Ginza (for dinner a few times) and Osaka (for lunch), but this was my first time in Hokkaido. The tomato juice was delicious. It had been a while since I had eaten so much in the morning, but it was so tasty that I finished it all with a smile. The bread was softer than the typical Tateru Yoshino bread. I wonder if that's because it was morning? The croissant was delicious, and my husband had seconds. The yogurt dessert was also smooth and wonderful!

The main dish was deer meat, but it was a bit gamey and had a strong blood smell. The waiter spoke good English, but most of the dishes were in French, so without an English explanation, it was hard to understand what each dish was. It's a shame that the Tokyo restaurant closed due to COVID. Overall, it was a good experience and a nice place for a date.

The tasting menu was exquisite, with dishes such as Hokkaido squid, peony shrimp, watermelon with homemade duck ham, and more. The French cuisine was elegant and playful, with a touch of sophistication. The staff went above and beyond to provide a memorable dining experience. The highlight was the Provencal-style red wine braised beef, which was a delightful surprise. Overall, it was a delightful and delicious dining experience.

In April 2022, I returned to New Chitose Airport. For lunch that day, I made a reservation at the French restaurant "Tateru Yoshino" located in the New Chitose Airport International Terminal. I arrived just in time for lunch before my evening flight. Starting from "Stella Maris" in Paris, I have unintentionally been following the Tateru Yoshino restaurants from Wakayama to Osaka to Hokkaido. I was seated at a table and we toasted with an original glass of champagne. The course I had this time included: [2nd Anniversary Special Lunch Course] Price: 6050 yen (tax and service charge included) - Aperitif - Iberico ham - Gruyere - Homemade sausage with apple puree - Venison with passion fruit sauce - Green asparagus with scallop dumplings and caviar - Recommended fish dish (additional charge) - Cod with sea urchin and beurre blanc sauce - Chicken with vegetables and cheese - Red fruit vacherin - After-meal drink (herbal tea) and sweets - Financier, macaron, fruit tart, 3 types of bread, butter - Souvenir: Homemade financier, hazelnut cup, and madeleine I was delighted with the generous use of Hokkaido's finest ingredients. Personally, I particularly enjoyed the green asparagus, additional fish dish, and chicken plate. The flavors were impressive, the service was very polite, and the atmosphere was great. I had a very satisfying lunchtime experience. I believe it was also great value for money. Thank you very much! When not staying at a hotel, you need to plan your meal timing in advance to match your flight schedule. I would love to revisit in a different season.

On this day, I went with a friend to a restaurant where Chef Yoshino and Mr. Tanaka from Maetel Dotel were present. We left the wine selection to Mr. Tanaka to match the dishes. We started with a classic aperitif and a compressed dish of herring and cucumber paired with sparkling wine. The foie gras was paired with red wine from Hokkaido. The next dish of roasted lobster was paired with white wine from Yamanashi. The sautéed flounder was paired with orange wine. The pigeon ramekin was served by Mr. Tanaka, who plated it for us from a whole bird. For dessert, we ordered a Crepe Suzette, which was prepared right in front of us. We enjoyed classic French cuisine that cannot be experienced in Sapporo, along with exceptional service. I look forward to coming back next month.

I had heard about this place before, but it was my first time visiting. I came for lunch, but they only offered a lunch course. I had imagined a bistro-like atmosphere since it's a restaurant attached to the airport hotel, but the food and service were top-notch, making it feel like a high-end restaurant. I was surprised that the course meal was only 6000 yen (with an additional 2000 yen for the fish dish). The smoked salmon galette, sautéed kinmedai, and roasted duck were all delicious, and I wouldn't have been surprised if they were priced higher. The cheese served after the meal was from a Hokkaido producer, and they also had Hokkaido wines available. Even those from outside Hokkaido would enjoy dining here. The wine selection was impressive, so I'm considering coming back at night, staying at the hotel, and enjoying an auberge-like experience.

This might be my first time trying Tateru Yoshino. #lunch #tateruyoshino #NewChitoseAirport #PortomInternationalHokkaido #HokkaidoIsGreat #hokkaidolove #gourmet #EnoLog

Breakfast... or more like brunch time✩.*˚ Enjoying a meal in such a lovely atmosphere makes the food taste even better♬ Feeling luxurious after a long time...(*˘ ˘*)【PORTOM BREAKFAST】♬ I was a bit indecisive about the egg dishes, but I went for high protein and high fat options! ( ⑉¯ ꇴ ¯⑉ ) Well, the health check-up is already done... haha For drinks, I chose tomato juice first♬ The tomato juice was rich and delicious (ㆁωㆁ*) I was told that they sell it at the shop, so I bought some on my way out...♪*ﾟ Starting with a vegetable salad and a smoothie✩.*˚ Soft piano music playing quietly in the background...♪*ﾟ Fresh vegetables and freshly baked bread... Having bread for breakfast? That's rare for me... haha I've only recently learned to have it as a snack (〃∇〃) My usual breakfast is just a rice ball or maybe egg over rice... haha Unexpectedly treating myself feels great✩.*˚✩.*˚ Bon appétit~(*˘︶˘*).｡.:*♡ I heard that lunch is starting soon? I definitely want to go back, so see you again~ haha

I had been curious about this restaurant that opened in February this year. Due to the impact of the coronavirus, I couldn't go for a while, but I finally went. I had aperitif finger food, button shrimp jelly for appetizer, green asparagus soup, smoked salmon for poisson, smoked Tencho herb beef and foie gras, and baked baby rabbit pie for viand. For dessert, I had granita and jelly, crafty and vanilla ice cream, and finally miniardises. Everything was delicious, but the green asparagus soup was particularly impressive with a strong asparagus flavor. If I ever come to Chitose again, I would definitely like to visit this restaurant.

This is a very good restaurant with great food, staff, atmosphere, and value for money. It is highly appreciated in a town with few proper restaurants despite having an airport.

I had been feeling like a recluse due to my dislike of mornings, so I decided to make plans that would make me want to get up. I ended up having a premium breakfast experience that exceeded my expectations, and I was very satisfied. I saw on the hotel's website that even if you're not staying overnight, you can still have breakfast there, so I decided to give it a try. As I was walking through the lobby, the hotel front desk staff greeted me and showed me to a table. I looked at the menu and then a trolley arrived with a wine bucket filled with local juices and three types of milk. I tried the grape juice from Niki Farm. I also had a seasonal vegetable salad and a smoothie. The salad had a carrot dressing, and the smoothie seemed to be made with komatsuna and apple. Both were very easy to drink. The plate of three types of Hokkaido cheese with walnuts and raisins was saved for last, and I started with freshly baked bread. I had a croissant, a pie with tomato, and a plain bun. I could also enjoy different flavors by trying them with haskap jam and butter. The soup of the day was cabbage consommé. For the main dish, I chose an omelette with lily bulbs, scallops, and mozzarella inside. There were also options like crab, spinach, and shimeji mushrooms. The plate included the omelette, a warm vegetable salad (turnips, carrots, broccoli), ham and bacon sauté, and boiled sausages. The omelette had a tomato sauce and was runny inside. I saved the cheese for dessert, which paired perfectly with honey. The seasonal dessert was a pear and soy milk bavarois, which I enjoyed with a café latte. I was very satisfied with the taste, portion size, and atmosphere. It was a lovely way to start the day, and I look forward to visiting for lunch next time.