This is the Tai Ron restaurant located on the 4th floor of the Miyo River 6-3 building in the Susukino area. The building is a pencil office with one shop on each floor. Since my visit to a popular Genghis Khan restaurant, Miraku, last year, I've been attracted to the concept of using mainly additive-free, chemical-free, and locally sourced ingredients. The cozy counter seats about five people, creating a nice atmosphere. For the appetizer, I had the marinated octopus, which was priced at 770 yen. It had the familiar flavor of Shaoxing wine but was quite easy to drink. The chef's selection cold dish platter was 1,650 yen and came with three different items: Sakura sea bream with cream cheese, firefly squid with homemade eating chili oil (the fragrant green onion was good), and cloud-white meat served with sweet soy sauce. The portions were small, but the presentation was nice and each dish was delicious. I also tried the bear paw and local pork shumai, which was 440 yen. It was more tender than I expected, almost melting in my mouth, and packed with meat flavor. I had always wanted to try a dish with bear paw, and it was interesting that it was used in something like shumai rather than in a steak format like I had imagined. I can't specify the ratio of ingredients, but it was satisfying to eat. Pairing the food with Shaoxing wine highlighted the great combination of flavors. The Black Nikka whiskey was priced at 770 yen, which made me hesitate, but it also prompted me to enjoy a glass of Shaoxing wine again after a long time. The wine list includes selections from Italy and France, but there tends to be a slightly larger selection of American red wines, with different options available by the glass depending on the day. The hot dishes are ideal for sharing among two people. I decided not to order any this time, along with offerings like fried rice, dan dan noodles, and omelette rice, as I wondered about the portion size alone, so I plan to return when I’m not dining alone to try them out. Restaurant Information: Address: 6-12 Minami 6-jo Nishi 3-chome, Chuo-ku, Sapporo, Hokkaido 064-0806 Location: Miyo River 6-3 Building, 4th Floor Tai Ron

Recently, I had the opportunity to be taken to a restaurant by someone I met. The owner of the restaurant has a connection to my previous training place, so I let them surprise me with their selections. Everything was delicious and made without additives! The flavors were rich, showcasing the chef's impressive skills. The sweet and sour pork was my favorite—it had a crispy texture and was soaked in a tangy black vinegar sauce, making it juicy. For the final dish, I enjoyed the spicy tofu with cod fish. The level of spiciness was just right for me, and it was really tasty. I highly recommend this restaurant for you to try!

I was drawn to the concept of enjoying Chinese cuisine with minimal additives, so I decided to visit. Even though I was dining alone, the friendly owner engaged me in conversation, and I ended up drinking a bit too much. Despite the casual chat, the owner skillfully prepared the dishes, allowing me to enjoy eating and drinking seamlessly. I initially thought that Chinese food without flavor-enhancing condiments might be bland, but that was far from the case. Each dish, skillfully crafted with Chinese spices, was designed to pair well with drinks. Everything I tried was delicious, but the spring rolls made with wild chestnuts from the owner’s hometown were particularly outstanding. The chestnut flavor was strong and delightful! The black vinegar sweet and sour pork paired perfectly with Napa Valley Merlot, which was the owner's recommended combination. It was the first time I experienced Chinese cuisine that complemented wine so well; the owner’s research into ingredients and wines truly shows in this wonderful establishment. It's easy to visit alone, so I recommend going early and enjoying a leisurely drink. Thank you for the wonderful meal. Next time, I'd like to come with a larger group and open some bottles of wine together. I will definitely return!

I had a delicious meal. I forgot to take photos of the appetizers, the homemade pickles made from seasonal vegetables, and the grilled dumplings with bear paw and local pork, but I had a wonderful time with friends in a calm atmosphere. The additive-free Chinese cuisine feels gentle on the body, which is nice. I'm a fan of almond desserts and often order them when I have Chinese food, but here they had almond panna cotta. It was fluffy and chewy, with a nice almond flavor, and now I understand what panna cotta means. It was delicious!

I started off with a highball, which I changed to a water cocktail for 1,540 yen. I also ordered dumplings made with Hokkaido pork, cabbage, and nira (garlic chives) (4 pieces) for 660 yen. First, I tried them plain and noticed there isn’t much seasoning; they were quite large, but I could only taste the nira. Even with the dipping sauce, they were just average, which was a bit disappointing. Next, I went for the shrimp and seasonal vegetable spring rolls for 440 yen. They were pricey, but every bite was filled with shrimp, which was fantastic! The balance of sweetness and saltiness from the shrimp was really good. I also got half an order of soup dumplings (2 pieces) for about 550 yen. Unfortunately, they didn’t have much flavor—I wondered if they were intentionally made without broth. They were just hot, and I really didn’t enjoy them. On the bright side, there was no cilantro, which I appreciated! Then, I tried the large shrimp in chili sauce (4 pieces) for 1,540 yen. And yes, they were truly large shrimp. However, the issue was the taste; it seemed like they focused too much on the spiciness. I was also interested in their shrimp fried rice for 1,240 yen and almond panna cotta for 770 yen, but I decided to skip them. This place seems more suited for the ladies of Susukino rather than for someone like me. Overall, it might not be the right fit for me.

I've been visiting since it opened, and I've tried the chef's tasting menu and various classic Chinese dishes, all of which have been delicious. Especially, I highly recommend the spring rolls made with cod that are only available this season. That dish made me appreciate eating cod! And, of course, the sweet and sour pork. I absolutely love the sweet and sour pork here! ❤️

Incredibly delicious! Even in the bustling area of Susukino, you can enjoy a calm and leisurely meal here. You'll discover new favorites, and I highly recommend it! The almond jelly is amazing! The Ran-Koze rice is better than any other rice!

Delicious dishes! Absolutely no mistakes! I had so many new discoveries that I’ve never tasted before. The food in Rankoshi is the best! It’s a calm place where you can relax and take your time.

The true "tachi-iri" (ferry fish) mapo tofu had great umami and spiciness, even though it was additive-free and lacking chemical seasonings. Next, I want to try the thick sauce yakisoba!

I visited this restaurant, Tai Ryuu, which serves additive-free Chinese cuisine, shortly after it opened. They don't offer lunch, but they do provide bento boxes, and they were delicious. I ordered bento boxes for a memorial service. The prices and portions can be discussed, and you can only pick them up at the restaurant. They made both adult and child-sized boxes for us. Everything was delicious, and everyone was happy. I’m glad I decided to order from them.