Today's menu at Kuriya included steamed hairy crab with steamed egg and karasumi, raw sea bream, tekka maki, button shrimp marinated in kelp, sushi with herring, red tuna, and fatty tuna, soft-boiled octopus, asparagus, and grilled tokishirazu, sushi with striped jack and seasonal fish, toro sushi, small skin sushi, marinated foie gras with wasabi, Hokkaido abalone liver sauce, sushiya's bouillabaisse, Kazuchi with medium fatty tuna, sushi with spotted prawn, sea urchin tower roll, dessert tamagoyaki, miso soup with hairy crab broth and seaweed, and sake selections from Senkin and Romany. Today's favorite sake cup was Kajiwara Yasumoto's Irohamasaki. The tension melted away, the shoulders relaxed, and a calm smile was seen after a long time. I was able to enjoy a delicious and pleasant evening. Thank you as always. It was delicious today too. Thank you for the feast.

This is Sapporo city, near Nango 7-chome station. When it comes to Sapporo, Susukino and Odori performances are the main attractions. I came to this area for the first time. It has a residential company vibe with a quiet atmosphere and not many tourists around. Today, I came here to eat sushi. There is a sushi restaurant that is listed in the top 100 on Tabelog, so I decided to check it out. You can make a reservation online and confirm availability. The location of the restaurant is a bit tricky to find, so be careful. Inside, there are 6 counter seats, a typical sushi restaurant setup. The atmosphere is quite cozy and relaxed. The course starts at 6 o'clock and includes dishes like crab and caviar chawanmushi, sashimi, rolls, nigiri sushi, grilled dishes, simmered octopus, tamagoyaki, and more. The highlight of the restaurant is the wide selection of sake, with over 30 varieties to choose from. One thing to note is that you may need to take the subway back to Sapporo Station if you have had too much to drink. Overall, the quality of the sushi and dishes was high, and I particularly enjoyed the sweet-tasting sashimi from Goto Islands. It's a bit far from the city center, but definitely worth a visit. Thank you for the wonderful meal.

Counter sushi restaurant for one person. Started at the same time as two other groups. Only one rotation starting from 6 pm. They served a variety of appetizers before the sushi, all of which were of a high level. The husband and wife who run the place were very friendly, making me feel comfortable as a solo diner. I tried herring sushi for the first time. It was delicious! I noticed a crunchy sound when the chef was cutting the fish. When I ate it, it had a texture similar to horse mackerel. It was matured and tender. The sea urchin was very rich and sweet. It's not in Susukino, but on the outskirts of Sapporo, and being on the second floor keeps the rent low, which is why the cost performance is so good here. Totally worth it! The fish quality was also excellent. I had two refills of oolong tea, and the total bill came to 19,000 yen. I was able to enjoy Hokkaido to the fullest. I will definitely come back. Thank you for the wonderful meal.

I don't know how many times I've visited this place, but the food is consistently delicious and enjoyable. I couldn't help but have another drink. The hokke sushi, shirasu sushi, and sakura masu sushi were all delicious. I still remember the delicious salted tuna from Shiogama. The appetizer set that spikes uric acid and blood sugar levels was also amazing - foie gras, shad roe cheese, and bottarga.

I left the hotel an hour ago and transferred trains on the subway to arrive at Nango 7-chome station quite early. I walked cautiously, relying on my smartphone to avoid getting lost, and even though I thought I was close, I couldn't find the place. I asked a lovely young lady for directions, who mentioned that she had been asked for the location of the store several times before. She kindly guided me, and I arrived at the restaurant at the reserved time of 6 pm. Climbing up a steep staircase, I entered a small restaurant with a counter. The cheerful landlady who had a bright phone conversation and the talkative master warmly welcomed me. The master, overflowing with passion, shared various stories with me (some people may not like this, but I enjoyed it). With two other customers and myself, we started our evening with Sapporo draft beer to cool down the nervousness from the walk. Before the alcohol hit, a hand-rolled seaweed roll with only wasabi was served, which was amazing with the aroma of seaweed, the tangy red vinegar, and the wasabi. This raised my expectations for the course today, so I switched to warm sake. After that, I enjoyed two recommended Hokkaido sake varieties. The selection of sake was truly extensive, and everything that came out was delicious. Particularly memorable were the ankimo, which was so soft and melted in the mouth with umami and aroma, beautifully complemented by wasabi and narazuke; the sushi of mackerel that made me feel like I didn't need any more saury; the aroma of the aged red meat of Toi for 20 days and the rich umami of the aged fatty tuna for 30 days; the perfectly matched shirako with jelly; the tender abalone and the liver sauce with perfect seasoning, along with the risotto with shari balls; the hybrid salt of hair crab and rice flour; and the sea urchin eaten with salt. The rich soup, additional karasumi, two types of rolled sushi, and two types of tamagoyaki also left me completely satisfied in both my stomach and heart.

The second stop on the "Sushi-only Tour" in Sapporo is Kuriya, a sushi restaurant. I visited on the night of my arrival in Sapporo, after making a reservation about 2 months in advance. Although they have limited local sake options due to being in Hokkaido, their selection of Japanese sake is quite impressive. It might be best to leave the choice of sake to the owner's wife. Every time an order is placed, a new bottle of sake is opened right in front of you, which may seem concerning but actually shows how quickly they go through their stock. The style here is a mix of nigiri and appetizers, served alternately, with the chef engaging in light-hearted conversation. I chose this place because they use aged sushi rice, which I was looking forward to, and I was very satisfied. The portions are generous, so even men will leave feeling full. Being located in the outskirts of Sapporo rather than the city center may allow them to offer higher quality or more variety at the same price. It's not uncommon for sushi restaurants outside of Tokyo to offer the same quality at about half the price. I was grateful to have secured a reservation amidst the constant phone calls for bookings. Walking through dark snowy streets to a dimly lit building in a quiet alley, I found a warm and happy atmosphere waiting for me inside. Thank you for the wonderful meal.

It's been a while since I visited Kuriya-san, about a year has passed. The course menu is still extensive! Many people may not be able to finish it, but I personally enjoy the firm red vinegar rice which goes well with alcohol. With just this, I end up spending around 20,000 yen alone, but it's worth it because of the quality here. Keep up the good work in Shiraishi.

- Ordered the chef's recommended course for 16,000 yen. - The taste was simply delicious. Each dish was meticulously prepared with skilled techniques, resulting in a deep and rich flavor. The use of red vinegar was particularly delightful. My personal recommendations are the "Ikura and crab chawanmushi, nori-wrapped rolls, octopus and ankimo, abalone followed by sushi risotto, sake-kasu cheese, and the final tamagoyaki." They were all delicious. Sushi wine pairs exceptionally well with the food. - The attitude of the staff was refreshing. The master's attitude breaks the stereotype of high-end sushi restaurants being unwelcoming due to their seriousness. The proprietress also adds a friendly touch to the atmosphere. - The exterior of the restaurant may be hard to find for those unfamiliar with the area, but once inside, you can feel the history and tradition of the beloved establishment. - The only downside is the lack of parking. Nearby coin parking lots tend to fill up quickly, especially since there are many izakayas in the vicinity. - Will definitely return. This is a place I would love to visit again and again. Everything, from the food to the service, is exceptional.

When you go to Sapporo, this is a must-visit shop. It is run by a couple, and you can feel their warmth. The concept of one rotation allows you to enjoy your drink slowly, which is nice. The food is delicious, which makes you want to drink more. The best part is the broth made from the bones of all the fish served that day.

It starts at 6:00 pm on Friday evening. I had made a reservation in advance and was looking forward to my second visit, so I booked a hotel nearby. However, when I woke up from a nap, I realized I was running late. I hurried to the restaurant but got lost in the rush. I called the restaurant and the hostess kindly guided me to the location. I arrived 15 minutes late, feeling bad for keeping them waiting. The other customers had already started. At first, the chef seemed stern, but the hostess brightened the mood. We had a pleasant time chatting like last time. The other customers were all from Tokyo and big fans of the chef. The atmosphere was lively until the end. The dishes served were as follows: Uni, ikura, and crab chawanmushi; Kue from Goto Islands; Eel roll; Sake from Kamikawa Sake Brewery; Toro taku, Nishin, Sawara, Akami zuke; Corn soup with whole corn; Atago no matsu Sake; Shima aji, Botan ebi, Chutoro, Kohada; Mizudako; Abalone liver sauce with risotto; Dashimaki tamago; Kazunoko cheese; Bouillabaisse; Chutoro zuke, Ikura shoyu zuke gunkan, Ebi, Uni; Aosa no osumashi. In total, there were 24 dishes. The chef offered the "Abalone liver sauce & risotto" as a gesture of apology for the price increase, showing his generous spirit. One thing that stood out was the chilled corn soup with whole corn kernels, a fresh and unique dish. The richness and flavor of the Nishin sushi were memorable. The chef's skill in aging the fish was evident. I will definitely visit again. Thank you for the wonderful meal.

Sushi @sushiko37 I started a sushi account 🍣♀️᯽ Omakase ⍢ A Michelin-listed famous store on the outskirts of Sapporo ⍢✎ The sushi chef who climbed to fame through self-study by daring to open a store in the outskirts and became a famous store ✎✎ Tabelog rating 3.75 - Top 100 in 2022 ✎ꪔ̤̮Store atmosphereꪔ̤̮◾︎ A very warm atmosphere where you can sense the good relationship between the chef and the hostess ◾︎ Counter with 6 seats, by reservation only ◾︎ No time options due to partial seating arrangementFlower crab and sea urchin chawanmushi◾︎ Soft octopus simmered◾︎ Hand-rolled sushi with shari and seaweed only◾︎ Grilled eel from Kurikara◾︎ Fatty tuna dashimaki tamago closure◾︎ Grilled herring◾︎ Horse mackerel◾︎ Medium fatty tuna and chutoro in between◾︎ Small skin stick sushi◾︎ Steamed abalone with liver sauce, sake steamed with liver sauce vinegar rice in cheese◾︎ Bouillabaisse◾︎ Chutoro marinated in vinegar◾︎ Carabinero◾︎ Sea urchin◾︎ Fluffy thick conger eel sushi!◾︎ Button shrimp red miso soup◾︎ Souffle eggღ◾︎ Toro tekka maki◾︎ Sea urchin rollFlower crab and sea urchin chawanmushi with fresh sea urchin on top. The sea urchin is sweet and deliciousSoft octopus simmered with light snow salt made from rice flour and saltHand-rolled sushi with good wasabi, good seaweed, and good shari. A dish that cannot be made without confidence, and it was incredibly delicious.Grilled eel from Kurikara, chewy and plumpNewly hatched herring, rich in flavor, low in acidity, very deliciousFatty tuna dashimaki tamago, strong dashi but restrained! Why? It's delicious. The firmness is normal, and it's very nutritious.Grilled herring with chopped leeks and ginger paste. That tasty one.Grilled horse mackerel, depth and fat, refreshing with a hint of sweetnessMedium fatty tuna and chutoro in between, tastes like tuna, refreshing and deliciousSmall skin stick sushi, all items with perfect compatibilitySteamed abalone with liver sauce, sake steamed. The abalone is soft and the liver sauce is elegant. Oh, so elegant.Mixed with tofu whip and original cheese, so uniqueBouillabaisse, the fish broth is amazing. Surprising. A genuine bouillabaisseThe chef originally came from an izakaya. This bouillabaisse might be a menu item that comes from such a story.Chutoro marinated in vinegar, acidity, and a sense of lacking something, but this is the elegance of agingCarabinero, sea urchin, fluffy conger eel, all with light snow salt kombu, all you can eatUni melts easily, tastes like kombu at the endFluffy thick conger eel sushi! I've never had such a thick conger eel before! Delicious! Too delicious!Button shrimp red miso soup, the best nori from AriakeSouffle egg, oh, a dessert in a souffle shape. I can eat tamago too——Additional———Toro tekka maki, delicious seaweed, great with noriSea urchin roll, the sea urchin and seaweed go perfectly together. Eating this is the best#Sapporo#SapporoGourmet#ShiroishiDistrictGourmet#Sushi#Sushi#SapporoSushi#Kuriya#SushiSakanaTakumiKuriya

Due to various measures such as full-scale prevention and emergency declarations, I was able to visit for the first time in 2 years. To cut to the chase, it was amazing once again!! The taste, of course, but above all, the chef: Mr. Ando's personality doubles the deliciousness and fun, you know ^^ Now, what I had during this visit was... - Steamed egg custard with Hanasakigani and topped with Murasaki Uni Using plenty of Hanasakigani meat, with a crab broth-infused steamed egg custard topped with generous amounts of Uni, there's no way it could taste bad haha - Red snapper with salt and wasabi The red snapper was well aged, moist, and full of flavor - Tekkamaki Originally, he wanted to serve it with vinegared rice and seaweed, but to make it more interesting, he added some tuna scraps (as Mr. Ando said). The seaweed is the finest seaweed from Ariake, rich in the flavor of the sea, so delicious that you'd want to eat it with just seaweed alone - Kurikara roll This is undoubtedly one of Kuria's specialties! - Nishin The large-sized Nishin from Yoichi, with plenty of fat, was exquisite - Tuna akami Aged properly to bring out the flavor, only the delicious parts were served. It was slightly marinated just before being molded, giving it a refreshing taste of summer tuna with a hint of richness, transforming into a delicious tuna - Corn butter Representing the taste of summer in Hokkaido: corn served with butter, full of sweetness and umami - Striped jack Also well aged, the flavor was amazing - Botan shrimp Another Hokkaido specialty! It was delicious with a strong sweetness - Konoshiro Using konoshiro instead of small skin, I wonder if it's Mr. Ando's obsession!? It was a perfect way to end, with the right balance, and a summer-like sushi - Octopus simmered until tender It was so tender that it could be cut with chopsticks - Ezo abalone Needless to say, a delicious taste of summer - Liver sauce mixed with shari Rice vinegar mixed with liver sauce, there's no way it could taste bad haha - Kazuchi A first for me at Kuria. It was a nice appetizer and a good sake accompaniment - Bouillabaisse Kuria's signature dish! A superb dish made with soup prepared from various fish scraps, this time with Asari clams from Kushiro - Tuna chutoro Also properly aged, the flavor was condensed - Carabinero shrimp Following the Botan shrimp, the carabinero shrimp... having two types of shrimp was quite luxurious - Bafun uni The intensity of the flavor seemed to be reflected in the color, and it was a sweet and delicious uni!! - Anago The gentle sweetness of the anago matched perfectly with the claws - Owan A delicious miso soup that wraps the stomach gently - Huedai As an additional dish... it was served to make sure nothing was left out. Aged white fish becomes more delicious the longer it's aged! - Murasaki uni Since there was still some Murasaki left on top of the steamed egg custard, I had it molded. It had a different deliciousness from Bafun, and it's fun to taste the differences between the two - Castella tamago This was not an egg omelet but a dessert haha It made my mouth happy until the very end. Sake I drank - Draft beer (Sapporo Classic) - Atago no Matsu Comet - Ro Man - Saku Yozan Hitoshizuku - Daiyame carbonated water - Kame Shizuku carbonated water There are quite a number of Japanese sake bottles available, so it's hard to decide what to drink. Also, there are a few types of shochu available, and although the number is small, they offer some unique options. This time, I tried a slightly more unique selection of Japanese sake and shochu. With delicious sushi and enjoyable conversations with Mr. Ando, I ended up drinking a little too much, but it was a fun and enjoyable 2.5 hours! Considering the content and the amount of drinks, it's quite a bargain at just over 20,000 yen! However, please note that it starts all at once from 6:00 pm, so be careful. If you're coming from Sapporo Station, Odori, or Susukino, you might need to take a taxi, which costs around 30...

Kuriya-san showed us an electrical parade of colorful characters at the sushi restaurant. Located in Minami-go, Shiroishi-ku, Sapporo, a bit away from Sapporo Station, this sushi restaurant serves rice on the firmer side with red vinegar. Various dishes featuring aged ingredients and sake pairings appeared, making the experience enjoyable. The restaurant is strict about customer etiquette, so be mindful. Make sure to confirm your online reservation with a phone call to the restaurant. The chef dislikes last-minute cancellations the most. The meal starts promptly, so arrive without getting lost. The female owner is strict, and the drink menu is best returned quickly after a brief glance. Choose your drink quickly, as indecision can inconvenience other customers. The course for the day included Sapporo Classic draft beer, Murasaki sea urchin and Hanasaki crab chawanmushi, raw kue, tekka maki, Rausu yellowtail, tuna, dashimaki tamago, shima aji, botan shrimp, kobujime, otoro, small skin sushi, Ezo abalone, and more. The meal concluded with a delicious dessert and left the reviewer feeling happy and grateful. The total cost was 18,000 yen.

It is located in a town a few stops east of the bustling district of Sapporo by subway. It's a hidden gem with no sign. The landlady kindly explained how to get to the restaurant over the phone. They start serving at 6 o'clock. I thought most of the customers were locals, but the person next to me was a regular from Tokyo who came for work. The course consisted of dishes and sushi served alternately. The dishes included sea urchin chawanmushi, bonito sashimi, eel skewers, red tuna hand rolls, golden cuttlefish, seared herring, dashi roll, horse mackerel, shrimp, red snapper, medium fatty tuna, skin roll, octopus, asparagus, abalone, foie gras, bouillabaisse, medium fatty tuna with soy sauce, shrimp, sea urchin, conger eel hand rolls, and miso soup. It was a course with a variety of dishes and creative cuisine. I particularly enjoyed the seared herring, shrimp, abalone, and the unexpected bouillabaisse. They also had a good selection of sake.

When I come to Hokkaido, there is a shop that I must visit, but for the past 3 years, I have tried to make a reservation each time but have never been successful. This visit is after 3 years. The prices have gone up since 3 years ago, but it's understandable in this inflationary era. The course meal was still incredibly delicious, just like before, and I was very satisfied. The chef's curiosity to bring out the umami flavor has not changed! I really love this shop.

First day of the business trip to Sapporo. I finally visited the popular sushi restaurant "Kuriya" for a dinner meeting with my business partner. The location is about a 5-minute walk from Nango 7-chome Station. Kuriya is a sushi restaurant that requires a complete reservation and offers only one course. I made a reservation a few days ago and arrived a little before the 6:00 PM start time. The restaurant is located on the 2nd floor up a narrow staircase. The facade is very understated, so be careful not to pass by. The casual and relaxed atmosphere inside the restaurant with only 6 counter seats. We were the first to arrive and sat at the back seat. We started with a toast with draft beer and barley shochu, and the blissful time began. Here is what we had in order: - Steamed cherry shrimp: rich aroma! - Quay from the Goto Islands with a mixture of black vinegar and ponzu sauce. - Snow crab after the drift ice season with plenty of crab miso and jelly on top. - Grilled firefly squid skewers: perfectly cooked with a crispy outside and juicy inside. - Hand-rolled sushi with sea bream from Shizuoka. - Lean tuna sushi. - Rolled omelette with dashi. - Striped jack sushi. - Sushi with the texture between fatty tuna and medium fatty tuna. - Barracuda sushi in a stick form. - Thick asparagus with salt. - Abalone from Hokkaido steamed in sake for 3 hours with liver sauce. - Rice ball mixed with abalone liver sauce. - Grilled cherry salmon with chopped leeks and ginger. - Tender octopus simmered. - Grilled gluten with salted mullet roe. - Paste made by pounding anglerfish liver, shirako, and Nara pickles. - Bouillabaisse: the ultimate fish bone soup made from the bones and scraps of fish taken for sushi. - Scallop sushi from Hokkaido. - Marinated medium fatty tuna sushi. - Sweet shrimp sushi with a perfect size. - Sea urchin sushi wrapped in dried rice flour and salt. - Red miso soup with crab shells and seaweed. - Sushi roll with tuna. - Castella-style rolled omelette. We enjoyed an abundance of sake and the total bill for two people was 40,000 yen. A total of 26 dishes! The cost performance was incredible! While the sushi was delicious, the appetizers and side dishes left a lasting impression. Kuriya is definitely a place where those who enjoy sake can have a great time. The passion for cooking from the chef and the charming and cheerful proprietress were evident. It's a wonderful restaurant that provides entertainment as well. If you enjoy sake, I recommend adjusting your schedule the next morning and visiting this place!

With only 6 seats and a strict reservation system, this sushi restaurant challenges the notion of budget when it comes to satisfying dining experiences. While some may prefer to enjoy seafood in coastal areas, this restaurant argues that the quality of fresh fish and sushi rice are what truly matter. They specialize in conveying the flavors of fresh sashimi and sushi in a unique way. Their red vinegar rice made from Hokkaido rice is exceptional, and their dedication to perfecting the preparation of their ingredients sets them apart. They do not change their menu seasonally, believing that consistency leads to mastery. Their menu includes delicious items like kohada, akamutsu, and aoriika, as well as unique dishes like live tofu karasumi, ankimo with shirako and Nara pickles, and their famous bouillabaisse. The traditional character of the female owner plays a crucial role in enhancing the dining experience. This restaurant offers a valuable lesson in Japanese culinary traditions at a reasonable price.

I had been wanting to go to this restaurant since I saw it on TV. At that time, it was 12,000 yen, but the price had gone up. It was now 14,000 yen including tax plus an additional 5% service charge. The restaurant is located upstairs, up a narrow staircase, with only 7 counter seats available. They only offer a reservation-only course menu. The meal started with steamed egg custard with plum sauce, featuring fish ends and whitebait. It was my first time trying it. The meal also included a sashimi platter with fish from the Goto Islands, eel with a rich flavor, delicious rolled sushi, aged sea bream from Shizuoka, crab and sea urchin salad, red tuna, grilled Pacific herring, egg, striped jack, fatty tuna, needlefish sushi, grilled octopus with mullet roe, abalone liver sashimi, sea urchin, conger eel, crab miso soup, marinated fatty tuna, scallop, spot prawn, and eel. I also enjoyed miso soup made from crab shells. As a food lover, I was completely satisfied and it was a dream come true to finally dine here. There are still many sushi restaurants in Hokkaido that I would like to visit. So many more to try! ♡

Sushi restaurant in Nagasato 7-chome, fully reservation-only, located along San Ei Street, with a discreet entrance so be careful not to miss it. It's a hidden gem, perfect for a little celebration or a luxurious treat once in a while. The omakase course starts at 6 pm, priced at 14,000 yen including tax, with an additional 5% service charge. The cozy interior has around 8 seats at the counter. The meal starts with a classic beer for 770 yen, perfectly chilled with delicious foam. The dishes are served at a good pace, including a variety of sushi, small plates, and soup. The selected ingredients are skillfully prepared by the chef, with the sushi rice having a perfect balance of firmness and acidity from red vinegar. The friendly couple running the restaurant creates a welcoming atmosphere, making both your stomach and heart full of happiness. Thank you for the wonderful meal!

I found a sushi restaurant that looked delicious around here and made a reservation to visit. The location was a bit difficult to find as the staff had mentioned, but the pre-explanation was good so we were able to find it easily. Due to continuous snowfall and bad road conditions, we arrived about 15 minutes later than planned, but we were warmly welcomed. We started with a warm plum steamed rice bowl, which was a delight in the cold season, with plenty of white fish such as sea bream. The eel skewers were just right as a side dish for drinks. The sushi had a distinctive vinegary red rice that added a nice acidity, which I thought paired well with the flavorful toppings. The grilled saury was carefully deboned and grilled to perfection, with outstanding fat and cooking. The pressed sushi with small skin and dried gourd was a delightful combination, with the sweet flavor of the dried gourd and the acidity of the rice and small skin balancing perfectly. The Hokkaido abalone was soft and creamy, with a delicious rich sauce, and mixing it with the classic sushi rice turned it into a delightful risotto. The combination of anglerfish liver, kazunoko, and pickled fish roe was a dish that paired well with sake, with the aged pickled fish roe and vinegary red rice creating a perfect balance. The boiled shrimp had just the right seasoning, with a hint of shrimp miso flavor, and the meticulous work put into it was impressive. The conger eel had an extremely thick flesh like eel, and the impressive sight of carefully deboning it and handing it over was great. All the sushi had a good balance of toppings and rice, and the mix of appetizers and sushi was a delight for someone like me who enjoys drinking sake. There was a wide variety of sake available, with many options that paired well with sushi, and I ended up drinking too much. I had a great dining experience and now have one more place I'd like to visit if I come back to this area.

Visited since February 2018. At that time, I visited with two friends and there were no other customers. I remembered the determination of the chef to serve delicious food. In the past three years, he has upgraded even more. The abalone liver sauce mentioned in other reviews was outstanding. Mixing the leftover liver sauce with red vinegar sushi rice was the best combination. It was so delicious that it became addictive. Even though I should have been full from eating a combination of appetizers, sushi, and more appetizers, my stomach was completely numb. After finishing over 20 dishes, I couldn't resist adding a kohada sushi. I had a truly satisfying experience in less than three hours. I would definitely visit again when I go to Sapporo. Thank you for the feast.