Located right in the heart of Susukino, this restaurant had a great location. The chef was very friendly and the food was delicious. The Chateaubriand shabu-shabu had a very tender texture and was exquisite. Everything was well thought out. The prices were a bit on the higher side.

I visited this restaurant again this month, and as always, it was exceptional. The presentation, choice of tableware, combination of ingredients, seasoning, explanation of the dishes, and service from the staff were all perfect. It's amazing how just four people can create and serve such high-quality dishes in such a small kitchen. I am grateful for the happiness of being able to come here every month, and I enjoyed it to the fullest. The young person who came with me for the first time was deeply impressed and lamented, "What have I been doing all this time? I can't even call it work!" Thank you for giving us various moments of inspiration and realization!

I used this restaurant to celebrate a friend's birthday. Every dish was delicious! I want to go back again! The location is also very convenient, right in the center of Susukino. They even made a souvenir for us at the end, so we were very satisfied with the birthday party we were able to hold!

It's my second visit in two years. *The combination of peach and pure vegetables is refreshing and excellent! *The steamed crab claw with sea urchin and watercress sauce on top was full of umami and excellent! I forgot the third dish, was it sea bream? (´･ω･`) *The bonito being grilled with straw in front of us smelled really good. It was delicious bonito without any fishy taste. The ladies had pink daikon radish. How cute! *White asparagus with bisque sauce, topped with crushed pistachios. It was very tender and excellent! The producer brought the original species from Germany, so it's not the common green asparagus grown with shading, but a real white asparagus. A first for me! *A big shiitake mushroom! Topped with caviar, summer truffle, and egg yolk. The texture was quite firm, like eating abalone. Too delicious!!! *The bamboo shoots in the pot were very tender and delicious. On top of them were finely chopped asparagus! *Rice with beltfish. It was really fatty and delicious! I hadn't eaten much beltfish before, so I was impressed by how delicious it was (*´꒳`*) *I forgot the details of the dessert, but before mixing, it tasted like tea, and after mixing, it tasted like coffee, something like that. I may be remembering it wrong... It was a happy time of deliciousness. I would love to go every month if I could! Looking forward to visiting again.

I went again this month too~(o^^o) I was amazed from the first dish. I never expected that peaches and water shield would go so well together, it's surprising. I'm disappointed that I have to wait until next month to come back. If I could, I would stay in Sapporo for about 3 months just to visit the restaurant once a week~(^○^)

Thank you for the delicious meal at Susukino, Mieda-san! #Sapporo #Susukino #Japanese cuisine #Michelin #Mieda #Golden eye snapper #Truffle #Caviar #Saimaki shrimp #Snow crab #Sea urchin #Rape blossoms #Flounder #Alfonsino #Squid #Abalone #Chateaubriand #Sansho pepper #Shabu-shabu #Krug

In April, I visited Mieda-san's restaurant after a long time. We started with dishes that capture the essence of spring, such as udo, azuki greens, and saimaki shrimp with vinegar miso dressing, and snow crab chawanmushi with rape blossoms and kudzu sauce. The mink whale and grilled golden eye snapper were incredibly delicious, especially with the spring truffle and caviar, and the gentle sweetness and aroma of cabbage in a smooth sauce. Following the Chateaubriand, the soup featured chicken meatballs and sansho pepper. For the finale, we enjoyed freshly cooked white rice topped with Toro Hokke from Shakotan and mountain wasabi chili oil, along with a surprise appearance of okara, which was a delight for okara lovers. The crispy skin and abundant fat of the Toro Hokke, combined with the mountain wasabi chili oil, were simply amazing. The leftover rice made for a happy morning snack. The rice balls were surprisingly delightful. We fully enjoyed the spring menu at Mieda Land. Looking forward to the next visit with a change of season. (Course: 27,500 yen including tax, Total bill: around 35,000 yen including sake x3 and service charge)

I have been visiting this popular restaurant every month since last year! Even locals say it's getting harder to make reservations each year. This is my first visit this year, but the consistent deliciousness, creative ingredient combinations, impressive presentation, and choice of dishes never fail to impress me. I will definitely be back next month!

"Susukino 'Mieda' Japanese cuisine. Recommended in Sapporo ⭐️⭐️⭐️⭐️⭐️. A must-visit restaurant in Hokkaido, 'Sushi Issai' on the first day and 'Mieda' on the second day. When talking about Hokkaido, these two are a must! The food at Mieda, especially in winter, is incredibly delicious. Snow crab, sea urchin, caviar, white and black truffles, all my favorite ingredients in abundance. Chef Mieda works his magic and serves up the best dishes. Everything is too delicious, and the size of the sea urchin was surprising. And on the occasion of Saeka Yamazaki's birthday, we celebrated with an orange box. The now smiling and gentle Chef Mieda, used to be strict, didn't he (laughs)? I really miss the atmosphere in the restaurant when the staff made mistakes and things got tense. Yamazaki, who has supported the chef for many years since then, happy birthday. I hope it will be an amazing year for you."

I visited the Japanese restaurant "Mieda" in Hokkaido, which I had always wanted to try. My friends highly recommended it, so they made a reservation for me and I visited for the first time. It is a recipient of the Japan Cuisine EAST Top 100 award in 2021, located just a 1-minute walk from Susukino Station. The location is perfect and the interior of the restaurant has a high-class feel with a calming atmosphere. Visit Date: January 16, 2023 [Chef's Course] Caviar, White Shrimp, Prosciutto, White Truffle Toast, Fugu Fin, Sea Urchin, Shanghai Crab, Balsamic, Stewed Arctic Char, Flounder Karasumi, White Truffle Fugu Milt, Caviar Crab, Miso Soup, Shrimp Rice, Strawberry Overall, the dishes felt more innovative than traditional Japanese cuisine, with each dish having a unique and flavorful punch, truly embodying the "Mieda World". The Caviar Toast was divine, something I would want for breakfast every day. The culinary skills were top-notch and the dishes did justice to the premium ingredients. The Stewed Arctic Char was also delicious. Even the dessert with strawberries at the end kept me engaged throughout the meal. Everything was delicious. The head chef was kind, and despite it being my first visit, his smile was lovely. Thank you for the wonderful meal. Thank you for reading until the end. Please consider saving, liking, and following for more content. Your support is appreciated. Feel free to leave a comment, and I will reply. Also, please follow me on Instagram @eri.ogawa1102.

One of the must-visit famous restaurants in Hokkaido. The restaurant has a cozy atmosphere with around 8 counter seats, serving delicious dishes with excellent freshness. Every dish is tasty! Whenever I come to Hokkaido, I always make sure to visit this place. I will definitely come back again! Thank you for the wonderful meal. But it seems like the chef might be going to Hawaii.

Every year, we used to come to Sapporo to eat at Mieda-san's restaurant, but due to the pandemic, we couldn't visit for the past two years. Finally, after three years, we were able to make it this year. My wife also joined us this time. As usual, our friend made a reservation for us. We arrived at New Chitose Airport at 5:00 PM, rented a car, and drove to Sapporo. We asked the restaurant to set the reservation for 7:30 PM to give us some extra time. Despite thinking we had enough time, it was surprisingly tight. We had completely forgotten the location of the restaurant after three years. We called the restaurant for directions and arrived right at 7:30 PM. We were relieved to make it on time. After exchanging greetings, we toasted with beer and the meal began. Apart from the head chef, there was a skilled female sushi chef assisting. She was efficient and impressive to watch. I found out from my friend that she had transferred from another Mieda-affiliated restaurant because she wanted to work at Mieda. She seems very promising. The dishes this time weren't extravagant in terms of ingredients, but each one was delicious and we were extremely satisfied. My wife also really enjoyed it. The finale of the cooked rice dish was too much for us to finish, so they kindly packed it as a souvenir for us. The next morning, even though the hotel provided breakfast, we chose to have the Mieda's cooked rice because it's definitely more delicious. It made us feel very happy from the morning. (^^)/ I really want to visit again next year.

My first impression was that the atmosphere of the restaurant was casual and the chef was very cheerful and energetic. The food was delicious overall, but the Matsutake mushroom meat dish may have been the best I've had recently. However, if you only order this dish, the cost performance may not be great.

"Susukino 'Mieda' Japanese cuisine, recommended by Tabelog Top 100 in 2022. A must-visit when in Sapporo, Mieda always serves delicious food in a cozy atmosphere. Chef Mieda's skillful hands turn the finest ingredients into ultimate deliciousness. Visiting Mieda allows you to meet many acquaintances and make new encounters. Special menu for August at Mieda: Girolle mushrooms, Yoichi Ezo abalone sea urchin bruschetta, Endo bean buns with pistachio black pepper kudzu, Car shrimp soup frost from the Nagasaki Goto Islands, summer snow crab sashimi, Taraba crab steak with pickles, Taihaku oil dressing new ginkgo nut crushed grill, Osetra caviar Okayama natural sea eel white grilled, homemade raw seven-spice Biei Judobebe, semi-dried tomato Hiratori matsutake, flathead flounder tempura, soup hair crab Gold Rush, corn clay pot rice Ebetsu red egg hard-baked pudding, rum black sugar caramel coconut milk ice cream. August 2022"

Chef Mitsueda, who produces a large number of restaurants in Sapporo, offers innovative kaiseki cuisine where you can enjoy creative Japanese cuisine. I visited Mieda again this time because it was delicious during my first visit. Located just a 1-minute walk from Susukino Station, the restaurant is on the 4th floor of a building, with the names of various shops displayed on the 1st floor of the building. Inside, you can enter the restaurant directly after taking the elevator to the 4th floor. There is an open kitchen with a row of 8 counter seats. The warmth of wood and calm lighting create a cozy atmosphere, with spotlights shining on the guest seats making it easy to take photos. Owner Chef Mitsueda is known for his love of meat and has also produced yakiniku and Genghis Khan restaurants. As the flagship restaurant of the Mitsueda Group, he personally stands behind the counter at Mieda and serves up dishes. Mieda's cuisine incorporates a variety of approaches to various dishes based on Japanese cuisine, using rich ingredients from Hokkaido and sourcing good ingredients from all over Japan. There are three course options, with the cheapest course costing just under 10,000 yen, and this time I ordered the top course at 25,000 yen. We started with a refreshing kuzu somen noodles, followed by a dish of grilled sesame tofu with Yoichi sea urchin. The grilled dumplings were a surprising creation, filled with luxurious ingredients such as shark fin and Yoichi sea urchin. The combination of buri (yellowtail) with caviar was exceptional, and adding Tabasco to kiwi sorbet sauce made it even more delicious. When we expressed a desire to try mutton, they promptly accommodated our request, and we were able to enjoy a flavorful and delicious lamb dish. The meal concluded with a beautiful and summery dish of Furano corn rice. Once again, every dish was wonderfully delicious! A definite must-visit when in Sapporo! Omakase course: - Kuzu somen noodles with yuzu jelly and Hokkaido striped shrimp - Grilled sesame tofu with Yoichi Ezo horse dung sea urchin and pistachio black pepper kuzu sauce - Yoichi Ezo horse dung sea urchin, shark fin grilled dumplings with Kujyo green onion sauce and sansho pepper soy sauce - Grilled Kinmedai (splendid alfonsino) with caviar and golden kiwi Tabasco sauce - White-grilled Okayama natural sea eel with St. Daniel, caviar, and truffle - Yoichi Inai Kanko Farm mutton shoulder loin and rib loin with Sansho chili oil and soy dipping sauce - Furano corn rice with tempura bits and clay pot dessert: Kutchan 540 potatoes gratin style.

Located about a 1-minute walk from Susukino Station, this restaurant is tucked away in a building that may not seem like it houses a high-end Japanese cuisine establishment. Despite the unassuming exterior, the interior is sleek with a beautiful counter seating arrangement for about 8 people. I had been curious about this place for about 2 years and finally got to visit before it became too popular and difficult to book. They offer various omakase courses, and the chef was very accommodating in customizing a course based on my preferences and past dining experiences. The dishes, while rooted in traditional Japanese cuisine, had a high level of creativity and innovation, which I really enjoyed. Standout dishes for me were the sea urchin and shark fin dumplings, the golden eye snapper with kiwi sauce and caviar, and the simmered abalone with summer vegetables. The corn rice served in a clay pot at the end was a delightful surprise. Overall, the modern and creative Japanese cuisine at this restaurant felt like dining in a trendy spot in Nishi-Azabu, Tokyo. It was a fun and delicious experience!

Today, I was brought to Mieda as a birthday celebration by my friends. It had been a while since I last saw Mr. Mieda, so it was a very enjoyable and delicious time. We brought a Kissler 2010 Pinot to the gathering, and it paired perfectly with the mink and eel dishes. Looking forward to coming back soon!

The combination of water shield and mango was innovative. I wish they would pay a little more attention to serving champagne in a glass for the sake of food enthusiasts. The Chateaubriand was absolutely delicious. The crunchiness of the asparagus was excellent, indicating its freshness. The simplicity of the dish really highlighted its high quality. The presentation of the sashimi was lovely, but it was a bit difficult to eat! The rice with crab and tempura was interesting. The potato ice cream was decent. This time we tried the top course, but perhaps the middle course would be more suitable for me. There were plenty of beautiful dishes to enjoy with all senses. The owner of the restaurant is very kind. Thank you for the meal. I will visit again if I have the chance!

Innovative Kaiseki Mieten, where Chef Mie, who produces a large number of restaurants in Sapporo, stands at the counter, serving creative Japanese cuisine. Located just a 1-minute walk from Susukino Station, it is a convenient location even in the snow. The exterior of the building displays the names of various shops on the 1st floor, with Mieten located on the 4th floor. Inside, you can enter directly from the elevator. The open kitchen has a row of 8 counter seats, with warm wood and calm lighting creating a cozy atmosphere. Owner Chef Mie is known for his love of meat, also producing yakiniku and Genghis Khan restaurants. As the flagship of the Mie Group, he personally stands at the counter of Mieten, serving up dishes. Mieten's cuisine incorporates a variety of approaches to Japanese cuisine, sourcing high-quality ingredients from Hokkaido and across the country. The course menu offers 3 options, with the most affordable option costing just under 10,000 yen. I opted for the top course at 25,000 yen. The dishes included: - Potato paste, cream cheese, white shrimp and prosciutto caviar, truffle toast - Steamed abalone with seaweed and kudzu sauce - Sashimi: golden eye snapper from Nemuro, flounder from Erimo, stone flounder from Fukuoka - Asparagus from Furano, spiny lobster, curry white wine vinegar, 20-year aged balsamic vinegar - Tiger puffer fish milt fry, sea urchin from Hamanaka, onion with fond de veau soy sauce - Shabu-shabu of Chateaubriand from Tochigi - Kegani crab clay pot rice with plenty of tempura flakes - Amarin strawberry 100% juice from Saitama, lightly sparkling sake - Amarin strawberry and chocolate terrine, coconut ice cream, cocoa nibs Each dish was incredibly delicious, showcasing a perfect balance of flavors and textures. Mieten is definitely a must-visit spot in Sapporo!

I received an invitation to Mieda-san's restaurant! It was a sudden invitation, and I have always wanted to dine at Mieda's! I have been to Usagi to Kame before, but Mieda is a restaurant that is hard to get a reservation at, so my wish finally came true. This time, I had a course meal featuring a dish made with Kue that is only available this month. I received Kue in various ways, but I always tend to forget the names of the dishes... The sashimi paired really well with salt. The Kue shabu-shabu was served with grated radish and ponzu sauce! It was delicious and amazing. Next month, they will be serving Fugu! It's wonderful that every time I visit, I get to enjoy different seasonal ingredients. The staff at the restaurant were friendly and engaging, making the conversation enjoyable.