"SAGRA may be a unique Italian cuisine that has been translated into this land of Yoichi, considering that Italian cuisine is based on the blessings of each region. It is not just about local production and consumption, but delves into the food culture nurtured by the climate and customs of the land, interpreted in Chef Murai's unique style. The ingredients include herring, yellowtail, cod milt, and anglerfish liver, as well as beef, pork, Ezo deer, brown bear, raccoon dog, and local vegetables and wild plants. The dishes range from a local dish called 'sushi rice' made by fermenting fish and vegetables in rice koji, to a Northern Italian dish called 'canederli' made by smoking hardened bread soaked in milk, adding ham and vegetables, and rolling it into balls. The combinations of ingredients are unique, such as salmon sushi rice combined with pasture-raised beef, beef sauce, and ricotta cheese made from buttermilk, and canederli made by kneading deer Achilles tendon and served in a clear soup. Despite the unexpected combinations of ingredients and seasonings, the taste impression is a restrained deliciousness that invigorates and nourishes the body after eating. This cuisine is probably unique to this land in the harsh winter season. Chef Murai's cuisine is a 'love' cuisine that translates Yoichi and Italian cuisine with overwhelming individuality. The menu for this occasion includes dishes such as car leaf tea, soup of dried bonito flakes and walnut oil, yellowtail with salted radish, apple and mountain wasabi, frozen Chinese cabbage, fish sauce made from flounder, sushi rice made by mixing herring, apple, shirako, salmon, pasture-raised beef, beef sauce, ricotta cheese made from buttermilk, tempura of red core radish with buckwheat flour, and pork polaro, scallions and green shark, oil of garlic, apple brandy-marinated cod milt with pepper and yuzu, anglerfish liver and caramelized onions, star anise aroma, raccoon dog and potato gratin, terrine of Ezo deer blood, apple glaze, canederli made by shaving hazelnuts and kneading deer Achilles tendon, hamburger of brown bear cubs, bear paws, and cow cheek meat, boiled azuki beans, homemade fermented butter bread, semifreddo of shine muscat raisins sandwiched with choux, and salted grape leaf, tea, glass wine pairing with 8 varieties of wine and 1 variety of cider (night) for 47,600 yen per person. The fun way to enjoy this restaurant is to experience the cuisine and wine made from Hokkaido ingredients with a focus on Yoichi by owner and chef Keito Murai at this auberge and restaurant. The name of the restaurant means 'harvest festival' in Italian. It won the Silver Award from Tabelog. The auberge used for this visit includes a one-night, two-meal plan for 38,500 yen per person. Drinks are separate, and we requested a pairing of 8 varieties of glass wine and 1 variety of cider for 8,250 yen. For reference, the dinner course only is 15,000 yen. The atmosphere of the restaurant is a relaxed setting with a woody interior made of Japanese hemlock, larch, and southern Hokkaido cedar, connecting both the restaurant and accommodation spaces."

A place with various lingering memories. Located about a 10-minute taxi ride from the Yoichi Station, it was like an oasis. There were no complicated things, just delicious ingredients prepared in a delicious way, served by Chef Murai in a delicious state. The risotto with hot crispy rice was brought over from the kitchen while running, and he explained it with humor. No matter how remote the location, it's a place you want to visit again and again. This is what I felt a destination restaurant should be like.

Yubari, Hokkaido "Yubari sagra" is an Italian Auberge where you can enjoy unique dishes made with local ingredients paired with local wines. Located in the Shiribeshi area of Hokkaido, known for its seafood and mountain delicacies, Yubari is a wine special zone with many unique natural wines. The wine pairing is done blind during the course, with the answers revealed afterward. On this day, we enjoyed dishes such as herring with vinegar-washed ginger and shiso, mackerel with grilled eggplant, pasta with Susukedake mushrooms, and peach and pork dish. The meal was accompanied by a selection of wines including Nakai Yoichi Cidre 2020, Yoichi-Nobori Nakai Blanc 2019, and more. Breakfast the next morning was a traditional Japanese style with homemade natto and pickled radish in grape pomace. The fried summer vegetables and ikura soy sauce rice bowl were also delicious.

I visited Yoichi and enjoyed the seasonal dishes made with local ingredients, paired with Yoichi wine. Every dish was delicious and enjoyable. The highlight was definitely the consecutive courses of sea urchin dishes towards the end. I would love to visit again. Thank you for the wonderful meal.

This is my second visit to SAGURA, drawn in by the words "Don't put too much uni on it" (*^^;;). SAGURA captures all the charms of Hokkaido and the nature and cuisine of Yoichi, satisfying everything. The strength of nature and the wisdom and ingenuity of the people living in the snowy region of Hokkaido have kept me coming back. SAGURA is a place where the charms of Hokkaido are shared through the cooperation of the owners, staff, and local community. It's not recommended for those seeking glamorous or luxurious places, so please bear that in mind. Unfortunately, I don't have any photos of the inn this time. The only photo I have is of the 50up rainbow trout that my son caught near the river before breakfast. Dinner starts at 6:00 PM, and both guests and diners start at the same time. One important thing to note is that perfume, hair products, and anything with a strong scent are an absolute no-no. Only natural scents are allowed. If you are bringing a companion, make sure to inform them beforehand and avoid using any scented products. Natural is the key! The "SAGURA Don't Put Too Much Uni On It Course" includes various uni dishes that are beyond imagination. It's amazing to be able to enjoy so many uni dishes. The breakfast also includes a uni dish review. I've never had so much uni for breakfast before (*⁰▿⁰*). The mini uni bowl had more uni than rice. The creativity of SAGURA surpasses imagination, and the power of the owners as chefs and individuals is incredible. Both my partner and son love this restaurant.

In August, SAGRA offers an exciting summer course featuring a series of 5 consecutive dishes with sea urchin. The first half of the course consists of dishes with tomatoes and a refreshing acidity that increases your appetite even in the summer. Despite the use of fried foods and carbohydrates, the unique and innovative combinations with acidity and fruits are surprisingly delicious. The sea urchin dishes include 4 items with Kitamurasaki uni (from Yoichi, Koppu, and America) and 1 item with Ezo Bauhun uni, showcasing both innovation and overwhelming deliciousness. The menu for today includes wild grass tea, corn bread, green tomato gazpacho, sea cucumber, vinegar ayu fish, tuna meatballs, beet and fruit sauce, bread porridge with tomato, blowfish fritters, cherry risotto, sea urchin and potato garlic butter, Kitamurasaki uni and corn zucchini sandwich, fried Bauhun sea urchin and salt fern open sandwich, Kitamurasaki uni, okra, and tagliolini, peach burger, grape shoot pickles in hot water.

Starting exactly at 12 o'clock, four groups began simultaneously, with the wine being revealed at the end. A total of 8 wines and ciders were served, mainly focusing on wines from Yoichi. The menu included gazpacho, trout, tuna, tomato pasta, blowfish tempura, three types of sea urchin, and peach for dessert. A round trip taxi from Yoichi Station costs 1660 yen. One person opted for a non-alcoholic option, enjoying homemade sparkling bram. Despite the difficulty in making reservations, the use of local ingredients created a warm and cozy atmosphere. Looking forward to visiting again in a different season, perhaps for an overnight stay.

Sea urchin is delicious, but I think there is a proper amount to enjoy. Too much sea urchin is not good. I think there is a balance. In the course, half of it felt like it was all about sea urchin. Maybe not exactly half, but around 4 dishes. It felt like the focus was more on sea urchin than the actual dishes. I would like to try a different season if I have the chance. The wine pairing was truly enjoyable. I was impressed by the pairings that can only be experienced here. Thank you for the many discoveries. And I was soothed by the service of the lady.

Last night's dinner was satisfying, and I slept soundly. I woke up early in the morning to the sound of a nightingale singing. It's a quiet morning. Breakfast starts at 8 o'clock. The chef, madam, and staff must be constantly busy preparing three meals a day, sourcing ingredients, cleaning, and maintaining the place. Thanks to them, we can enjoy blissful moments here, and I am grateful for that. Breakfast was completely Japanese-style, and it exceeded my expectations. The chef mentioned yesterday, "Tomorrow's breakfast will also have sea urchin," but once again, the sea urchin didn't appear. The rice dishes were delicious and kept coming one after another. Here is the menu: 1. Mini tomatoes with homemade mentaiko (spicy cod roe) 2. Cucumber with dried seaweed 3. Kinpira of zucchini 4. Tofu with green soybeans and dried apricot instead of umeboshi 5. Pickled daikon radish in a mixture of Kerner, Pinot Grigio, Pinot Noir, and Zweigelt 6. Somen noodles with pumpkin 7. Cider lees and taro 8. Dried tomatoes and cucumber 9. Umeboshi 10. Dried plums 11. Salted salmon roe 12. Fermented soybeans with bracken 13. Zweigelt-cooked natural kelp 14. Rolled omelet with sea urchin 15. Root hokke fish from Nisshi 16. Sea urchin miso soup 17. Sea urchin rice bowl 18. Rice from a neighboring farm 19. Dessert: mugwort anglaise, milk gelato, strawberry meringue 20. Herbal tea made from 11 different wild plants It was a breakfast that went beyond satisfaction. The attention to detail and creativity in the dishes were truly impressive. I look forward to revisiting this place when the seasons change.

There is a restaurant that I really want to go to, even if it takes time. The reason is very simple. It's because there are things that can only be eaten there. Despite the advanced distribution system where you can find food from all over the world in Tokyo, there are still things that you can only experience by going there. Feeling the atmosphere, listening to the birds chirping while enjoying the food makes the experience even more special. I visited with high expectations. By the first and second dish, I was already impressed. It exceeded my imagination. This season it's "uni" (sea urchin). Before dinner, the chef mentioned it. The staff's T-shirts had "You can never have too much uni" written on them. By the way, these T-shirts are available for purchase. I thought it would be a sea urchin feast, but surprisingly, no sea urchin appeared at the beginning. However, the dishes that followed were overwhelming and I forgot about the sea urchin. Just when I thought my stomach was settling down, I started to worry that there was still no sea urchin. But then, it appeared. One after another. And not just any sea urchin, but dishes I had never experienced before. It was an unforgettable experience.

Zucchini and couscous topped with sea urchin, sea urchin with sweet peppers from Hidaka, and sea urchin with warabi fern, all served on a piece of bread. A lunch featuring three sea urchin dishes paired with eight different wines, including local white and red wines. The highlight was the Takahiko Nanatsumori wine. Amazing.

The chef at SAGRA in Yoichi was described by other chefs as having a bad attitude, but that's because he is so focused on his cooking that he may come off as unfriendly. It seems that many chefs in Hokkaido are like that. The chef has strict conditions beyond just the reservation details, such as being careful with perfume scents and allowing only photos of the food. Canceling or changing a reservation incurs a 50% charge, which is quite strict. However, during dinner, you can see the chef's dedication to his cooking, which made me understand his stoic approach. It seems that to maintain his position as a chef, he must be completely devoted to cooking. One of his themes is to thoroughly understand each ingredient. This season, it was asparagus. The dinner course was all about asparagus, accompanied by top-notch Yoichi wines like Domaine Takahiko. The dishes included short white asparagus with Otaru sea urchin, sakura masu salad, white asparagus risotto, and more. The chef personally explains each dish, while the lady serving the food is very friendly. Overall, the experience was unique, with some dishes being delicious while others were a bit overwhelming. The highlight was the asparagus grilled with sugar soy sauce, a unique and fun experience. After a 3.5-hour dinner, we returned to our room, where a big bug appeared on my daughter's bed. The chef, who was still in the restaurant next door, came to our rescue, showing a different side of him compared to his initial impression.

Sagra in Yoichi, Hokkaido is an Italian inn where you can enjoy unique dishes made with local ingredients paired with local wines. The restaurant is known for its natural wines and the abundance of seafood and mountain delicacies in the area. During the asparagus festival, we had the opportunity to savor different varieties of asparagus prepared in various ways, paired with a selection of wines. The dishes included steamed white asparagus with homemade mayonnaise, grilled white asparagus with sugar soy sauce, and a refreshing salad with cherry trout. The menu also featured dishes like bear meat with walnut paste, risotto with wild vegetables, and pasta with clams and wild chervil. The meal was complemented by a range of wines, including a Bramley Cidre, Pinot Noir, and Chardonnay. The experience was delightful, and the flavors of the dishes perfectly matched the wines.

✔️Wonderful wines served blind✔️Just asparagus...?! An auberge located in a remote area 10 minutes by taxi from Yoichi Station. It is possible to visit for the day, and even if you have a hotel near Sapporo, you can still make it back on the last train. The reservation process is a bit different, starting with a table check and pre-payment. For the 8-course pairing, reservations can be made 45 days in advance, for the 4-course pairing, 30 days in advance, and for the course alone, 14 days in advance. On Fridays, it's likely that you won't be able to make a reservation unless it's for the 8-course pairing. When I went on a Friday, everyone except one group was staying overnight, and almost everyone had the 8-course pairing. It seems better not to take photos inside the restaurant. The atmosphere was focused on enjoying the food and wine. There were no explanations about the wines, they are served blind (surprise!). Excitement builds as white plates are handed out to see the colors. The lineup of wines at the end is a must-see for wine lovers. The structure allowed for a thorough enjoyment of the pairings, without the haphazard feeling of just serving Yoichi wines, as seen in many other places. While some places only serve red wine at the end, here it was a mix. It's a fun system to drink while trying to guess which wine it is (if you go for the pairing, you should at least know about Takahiko's presence...). Some people might find it difficult to understand the blind aspect. And Takahiko had 5 bottles instead of the 2 I expected. LOL *( ) are my rough notes during the blind tasting. LOL On this day, there were 8 asparagus dishes. Rather than soups or cooked items, we had asparagus in various ways. There was no meat. Nakai Yoichi Cidre→Dry cider. (Nikka Whisky's cider?) Domaine Takahiko / Yoichinobori Nakai Blanc 2019→100% Kerner from Nakai Farm. (Kerner? Muscat aroma) × Asparagus (25 cm bottom part), bitterness of udo added to the soup Nemagaridake, Otaru sea urchin, Suiba (sour wild vegetables)→Otaru sea urchin was in season at that time. Coco Farm Winery / Pinot Noir 2019→From a winery in Tochigi, but using grapes grown in Yoichi. (Pinot-like. Blueberry, dashi) × Cherry trout, asparagus pickles, Megane (salad of salmon, icehead na...

Mitomi Emon's gourmet website has started. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" What can be done here. The slogan of the Italian restaurant "Yoichi SAGRA" in Yoichi, Hokkaido, is literally "What can be done here in Yoichi". It is a restaurant that showcases local ingredients and Yoichi wine, representing Hokkaido. However, this time the purpose is a bit different. The venue is definitely "Yoichi SAGRA", but this time it is a collaboration event with the famous tempura restaurant "Niiru" in Nagoya. The name is "NiGRA", a serious event that even changes the signboard. Still, the concept remains "What can be done here". The collaboration was sparked when SAGRA's owner chef, Mr. Murai, visited Niiru in Nagoya. With a great impression, he wondered what would happen if they fried Yoichi's ingredients, and that's how the idea came about. Niiru was also serious about it. They gathered producers, allowed them to experience tempura, and selected ingredients together. Truly, what can be done here. This event made it possible. Now, let's take a look at the lineup that can be done here: "White asparagus soup" and "Koshiabura soaked in dashi from Niiru". Tempura starting from "Ne Magari Bamboo". "White asparagus" surprises with its sweetness. "Dokudami" is one of the highlights of this event. The technique that allows for different textures in one stick is impressive. The taste changes with each bite. "Hitorishizuka" with Botan shrimp and "Shrimp". This is also amazing. The richness of flavor achieved through tempura is unmatched. "Oysters", "Sweet shrimp and trefoil risotto", "Cherry trout and flower sansho" appeared with SAGRA and puns, but the taste level is no joke. Delicious. "White asparagus" is SAGRA's specialty. The flavor of seaweed is outstanding. "Pasta" with Niiru's participation with tempura. A superb pasta with accents of shrimp and shrimp broth and wood buds. The wine we had this time is from "LOWBROW", a winery run by Mr. Akagi, who completed a 3-year apprenticeship at Domaine Takahiko, a winery in Yoichi that Hokkaido is proud of.

The best inn filled with dedication I absolutely wanted to visit this inn once, and this time, I was able to visit. The food is just delicious, both at night and in the morning. Every dish is filled with dedication and care, and the attention to detail in each dish was truly surprising. You can see the kitchen from the table, and the seriousness with which the owner carefully selects each flower to accompany the dish is amazing. The whole family was amazed by the presentation and the cooking process of the dishes. The intense gaze of that serious owner seemed to inspire my son. It's amazing, isn't it? Really amazing. He kept saying it over and over. My son has many ingredients he doesn't like, but he was so impressed and respected the behavior of the owner in the kitchen that he said he wanted to try everything. This time, we visited with four people, and two of us asked for wine pairing. They were saying "delicious" next to me. My son and I have alcohol allergies, so we couldn't drink, which was a bit disappointing, but there were many types of wild herb teas, many of which were new to us, and the owner kindly taught us while we drank and learned. This time, the main course was asparagus-based, but it seems that the ingredients change depending on the season, so I would like to visit during the sea urchin season next time. My reflection: I usually don't wear makeup due to my constitution, and I don't use strong perfumes or scents when eating. It can be bothersome to the restaurant and other customers... However, the day before, I went to see the salmon spawning and got quite a few insect bites. The itching and swelling were severe, and I applied a lot of medication. In hindsight, I regret it and feel sorry for the restaurant and other customers. I explained the situation, and the owner kindly said it was okay, but that's how delicate SAGURA's cuisine is. When you visit, please be careful.

At the beginning of May, I was finally taken to SAGRA in Yoichi, which I had been curious about for a long time. It was my last month in Sapporo due to a job transfer, and I had been wanting to visit before leaving. I was so glad to have the opportunity to visit. SAGRA is located a little away from Yoichi Station, so we took a taxi from the station to the restaurant. The taxi driver mentioned that he had provided transportation to SAGRA many times and shared some interesting stories about Domaine Takahiko, which is closely related to SAGRA, and the history of wine in Yoichi on our way to the restaurant. Originally, Yoichi was mainly known for apple cultivation, but due to a decline in apple prices, farmers shifted to growing grapes. To further promote wine production as a major industry, Yoichi received national recognition as a "wine special zone," making it easier for young winemakers to move in and promote wine tourism and other tourism-related activities. It was fascinating to learn about this while we arrived at SAGRA, surrounded by grasslands. We arrived a bit early, so I took a walk around the area, which was incredibly quiet with nothing in sight. SAGRA is an auberge, so it also offers accommodation, providing a peaceful retreat away from the hustle and bustle of the city. When it was time, we entered the restaurant. The gracious hostess led us to our seats, and once all the guests were seated, the course began. The menu for the day included various dishes such as wild herb tea, seven herb rice porridge, cherry trout, spring shrimp pasta, oyster buckwheat flour crepe, and more. Each dish surprised me with its unique combination of ingredients and the way they brought out the flavors. The dishes showcased the chef's skill in maximizing the taste through preparation and arrangement, using high-quality ingredients. The presentation of the dishes and the matching tableware were also impressive. I must admit, I got a bit overwhelmed by the asparagus overload towards the end, but each dish was beautifully prepared. The wine pairings that accompanied each dish were a delight for wine enthusiasts. The wines were served blind, adding an element of surprise, and the opportunity to guess and match them at the end. Although I don't drink much, it seemed like a fun experience for wine lovers. I was a bit apprehensive before visiting, as I had heard rumors about the restaurant owner having a strong personality or being unfriendly, but I found the opposite to be true. The owner and his family were welcoming, and their dedication to their craft was evident in the way they ran the restaurant. The atmosphere was warm and genuine, and I couldn't understand why such rumors had spread. The taste and ambiance at SAGRA were truly unique. I would love to visit again in a different season to enjoy a new selection of ingredients.

During the white asparagus season, I am grateful for the opportunity to enjoy the best asparagus of the year in the best dish. This time, it's my first time at Annex & Sauna, and just that alone makes it an exceptional inn. The combination of wild vegetables and herbs in the cuisine is further refined, reaching a dangerously delicious level. Starting with a seven herb rice porridge and wild vegetable sprouts, the bitterness and umami are enveloped in exquisite saltiness. The main dish of asparagus is a whopping 5-course meal, surprisingly delicious, and a clear winner. The white asparagus rice for breakfast is also exquisite. The Shine Muscat raisin butter sandwich, how far will they go? Today's dinner menu includes wild herb tea, seven herb rice porridge, salted sea urchin, sautéed wild vegetable sprouts, Matsukawa flounder, cherry trout louibe, wild rice salad wrapped in cherry blossom, spring shrimp, potato pasta, large pain and oysters, sour leaf, hokke, polenta, kurumaba grass, asparagus fritters, sweet shrimp and powder, bracken, asparagus and amigasatake mushroom risotto, white asparagus, sea pineapple and taltar, green asparagus grilled and asari dashi pickled, white asparagus oven & charcoal grilled, latinpiedi (milk bavarois), apple soup. For breakfast, there is rolled dashi, homemade tofu with apricot sauce, natto, egg yolk, soy sauce, salmon roe, ooita chicken, kinpira, dried tomato, grape residue pickled, other assorted mountain vegetables, white asparagus rice, green asparagus garlic butter sauté, red flatfish and nori miso soup, cold Shine Muscat butter sandwich, coffee.

A stunning selection of 12 dishes made only with ingredients from the Hokuto region. The variety of wines from Yoichi was also impressive. We were amazed by the wide range of Yoichi wines. It was a rare experience to receive a detailed explanation about the wines from Mr. Soga of Domaine Takahiko, who happened to visit the restaurant. The breakfast was also delicious and wonderful!

After a long time, I stayed at the hotel. Automatically assigned to the annex. I sweat in the sauna before dinner and breakfast, and then enjoy the meal. Spring is slowly approaching. The breakfast portion has become more appropriate and smoother than when the restaurant first opened. In May, asparagus will be in full swing. I want to eat it.

Yoshibi, Hokkaido "Yoshibi Sagra" is an Italian Auberge where you can enjoy unique dishes made with local ingredients and local wines. Located in the Shiribeshi region of Hokkaido, this restaurant offers a variety of seafood and mountain delicacies. They also have a selection of unique natural wines from the small-scale wine region of Yoshibi. During my visit for lunch, I enjoyed dishes such as "Ankimo and Meikin" which features Yoshibi's beautiful ankimo on aged Meikin potatoes, and "Grilled Hokke" made with Hokke fish and Ezo-yamazakura salted polenta. The menu also included dishes like "Bear and Bear Paw Meatballs" made with Hokkaido bear meat, and "Grass-fed Beef Roast" from Murakami Ranch. The wine pairing was excellent, and I particularly enjoyed the Yoichi Muller 2021 and Nakai Yoichi Bramley Cidre 2019. Overall, it was a delightful dining experience with unique flavors and ingredients that can only be found in this region.