Fujita Goemiyo is a Japanese restaurant located in a residential area in Minami Enzan, Sapporo, Hokkaido, which opened in November 2018. It is a reservation-only restaurant that accepts bookings for parties of one or more. They only serve dinner, but also offer lunch on weekends. The restaurant is a 10-minute walk from Nishi-sen 6jo Station. The interior has a counter with 8 seats. They offer only one omakase course, using seasonal ingredients from all over Japan. The owner trained at restaurants in Kyoto and Kobe, and the food is not only delicious but also beautifully presented. The high-quality kaiseki cuisine, along with attentive service, provides a wonderful dining experience. Thank you for the meal. Omakase course: ¥14,000.

Located in the residential area of Minami Maruyama, it is a 30-minute walk from Susukino. The restaurant has a simultaneous start at 6 pm, but only I arrived on time, with the others arriving 10 minutes later. The chefs are young but have trained at famous restaurants such as Kyoto Sakurada, Kobe Kimoto, and Kobe Uemura, providing a sense of stability. The flower crab soup was ordinary, but the herring sashimi was exceptional with its thick slices lightly seared and served cold with amazing fat content. If they had a herring bowl of this quality, it would be heavenly. They only accept cash, and the Sapporo sake selection was unique to the area.

Nishin (herring), white sesame tofu, corn tempura, eel and egg rice, wonderful!! - Appetizer: Corn medley with snow crab and okra - Soup: Conger eel with kudzu starch and lotus root cake - Sashimi: Striped jack fish and smoked herring - Sashimi 2: Tuna cooked in salt, served with egg yolk soy sauce and scallions - Main dish: Tokachi Wagyu beef simmered in soy sauce, grilled eggplant with spinach and shirataki noodles in white sesame tofu, miso-glazed gingko nuts and eggplant sandwiched with corn tempura, Beniharuka maruten tempura - Cold dish: Cold dish of oysters and mozuku seaweed - Side dish: White miso paste with abalone and deep-fried Kumamoto red eggplant - Rice: Eel and scrambled egg rice - Dessert: Yellow peach, Yoichi strawberries, Gold Kiwi, and kudzu steamed bun

This is a Japanese restaurant located in Maruyama. Awarded 3 stars in the Go Emiyo 2023. The head chef is friendly and welcoming, making the dining experience very pleasant. Located in a quiet residential area, the expectations were high from the start. The dishes were all delicious, especially the grilled Hokkaido scallop sandwich which had amazing flavors. The sea urchin and egg rice had no fishy taste and was incredibly tasty. Even dishes like oysters didn't have any unpleasant smell. The duck loin wrapped in fig was a unique dish that really stood out, creating a whole new dining experience. It felt like watching a duck swimming right in front of me.

Fujita Ryori is a representative Japanese restaurant in Hokkaido that cannot be easily surpassed. Last time I enjoyed the spring bamboo shoots for lunch, but this time I'm looking forward to the ayu (sweetfish) dish. The ayu from Wakayama is carefully grilled over charcoal for 40 minutes, allowing you to savor its deliciousness from head to tail. Watching Mr. Fujita's graceful and sincere movements from the counter, it's clear that his cooking reflects his character. It's rare even in Hokkaido to enjoy traditional Kyoto cuisine that showcases the local ingredients. Mr. Fujita's dishes are generously portioned, making the cost performance outstanding. I feel it's only right to order sake with his dishes, as I can't imagine not drinking sake in front of his cooking. I'm already looking forward to enjoying autumn ingredients, but before that, I plan to request a special Obon appetizer. #Sapporo #Hokkaido's hidden gem #hokkaidolove #gourmet #EnoLog

【Featured Restaurant】In May, I finally got to have lunch at the long-awaited Goryori Fujita. The dish of the day was a combination of Kyoto bamboo shoots and okoze, and it was incredibly delicious. The appetizer featured ayu, cooked with a technique where the head is placed down to allow the fat to circulate and then grilled. The side dishes included tempura made with freshly harvested koshiabura, sesame tofu, and grilled sakuramasu, all of which were exceptional. The freshly made warabimochi with walnut sauce was also a delight. The attention to detail in the lunch menu, not just with the ayu but with everything, was truly appreciated. Looking forward to my next visit. Located about a 15-minute walk from Subway Tozai Line Nishi 18-chome Station, this Japanese restaurant is a hidden gem in a residential area, known for being selected as one of the top 100 restaurants on Tabelog and a Michelin 3-star restaurant. Chef Fujita, who has honed his skills at top restaurants in Kyoto and beyond, may seem reserved at first but also has a playful side, as seen in his interactions with a snapping turtle and his love for clay pots. Personally, I find the appetizers outstanding, making it a must-visit for me. I have high expectations for this restaurant to become one of the top Japanese restaurants in Hokkaido. 【Chef's Choice Course】 1. Appetizer: Hairy crab, Mie asparagus, kogomi, soramame, shiso flowers 2. Soup: Kyoto bamboo shoots, okoze, azuki greens, komomi 3. Assorted dish: Matsukawa flounder and salt-kettle tuna (with ponzu and raw egg yolk) 4. Side dish: Nodoguro sushi (with spicy daikon and scallions) 5. Side dish: Fried marinated herring, grilled ayu from Wakayama, edamame and udo with white sesame dressing, red eggplant with white miso, beniharuka lemon simmered 6. Side dish: Tempura of koshiabura, sesame tofu, grilled sakuramasu (harvested by Tempura Naru-san) 7. Main dish: Donabe rice (with kinmedai and fried kujo negi) 2kg kinmedai from Hachijo Island 8. Dessert: Warabimochi with walnut sauce [Price range: approximately 10,000 yen to 22,000 yen] Course menu with 2 servings of sake: around 12,000 yen

I had some extra time before my flight back home, so I decided to leisurely have lunch. I ordered hairy crab with asparagus, a soup with young sweetfish and bamboo shoots, sashimi of flounder and tuna, red mullet sushi, dried broad beans with white sesame dressing, marinated herring, simmered golden eye snapper with sesame tofu, mixed rice with grilled conger eel, and freshly made bracken rice cakes. Everything was delicious, but the salt-grilled sweetfish was outstanding. The tail was raised high, letting the fish's own fat drip down, and the head was fried to perfection. You could even eat the head whole, crunchy and delicious. Sapporo has become a city with more and more restaurants that I want to visit again.

【Featured Restaurant★】In April, I visited Go-ryori Fujita for the first time in a while. The meal started with a delightful appetizer combining Seko crab from the Unzen Bay and seasonal mountain vegetables, followed by a soup made with clam broth (and a hint of bonito broth) that is only available at this time of year. The dishes featuring Kyoto bamboo shoots, seasonal mountain vegetables, and cherry salmon were all excellent. If there is availability, I would love to visit this reservation-only restaurant regularly. Looking forward to my next visit. ==================================== 【Reposted below】Located about a 15-minute walk from Nishi 18-chome Station on the Tozai subway line, Go-e-miyo 3-tok, selected as one of the top 100 restaurants on Tabelog and as one of the top 2023 restaurants, is a completely reservation-only Japanese restaurant quietly nestled in a residential area. If you're not familiar with the area, you may find yourself looking around as you visit. Mr. Fujita, who has honed his skills at top restaurants in Kyoto and elsewhere, may seem like a quiet artisan at first... but he also has a playful side, living with a snapping turtle and showing a mischievous streak when handling a clay pot (laughs). The dishes are excellent, but personally, the appetizers are outstanding. It's not an exaggeration to say that I come to savor the soup dishes. I have high expectations for this restaurant to become one of the leading Japanese restaurants in Hokkaido. ==================================== 【Chef's Choice Course】 1. Appetizer: Seko crab (innards & roe) from Unzen Bay, fiddlehead ferns, mountain udo, fava beans, perilla flowers 2. Soup: Kyoto bamboo shoots, clams from Mie, hajiki seaweed, kinome leaf 3. Hassun 1: Seared blackthroat seaperch from Shima, wild asatsuki herb, spicy daikon radish 4. Hassun 2: Flounder marinated in kelp & fatty tuna (with vinegar sauce, egg yolk soy sauce, salt) 5. Rice Dish: Steamed rice with golden eye snapper & sea urchin 6. Yakimono: Tanba shimeji mushrooms with spinach, fried pickled herring, grilled horse mackerel, rice-stuffed octopus, fuki no tou miso 7. Cold Dish: Hokki clam and azuki sprouts with vinegar miso dressing & Toyama firefly squid 8. Simmered Dish: Bamboo shoots, cod sprouts, taraba crab paste 9. Rice Cooked in Pot: Cherry salmon, bamboo shoots, fried Kyo negi leeks 10. Dessert: Seike oranges, red tsuyaka strawberries, ruby red kiwi, cherry blossom mochi made with domyoji rice flour 【Budget (approx.)】 Course + 3 types of sake: around 20,000 yen

Last month's visit to Tsukahara in Kyoto was impressive with the bamboo shoots and clam soup. Looking forward to the next visit! - Taraba crab, asparagus, and hairy crab - Tsukahara bamboo shoots, clams, and wood buds - Blackthroat seaperch with spicy radish and wild chives - Fatty tuna and egg - Alfonsino and sea urchin - Tanba shimeji mushrooms, spinach, fried herring, rice cake octopus, deep-fried butterbur sprouts, miso-glazed eggplant with bonito, Maruju lemon simmered - Surf clam, firefly squid, azuki greens with vinegar miso dressing - Grilled bamboo shoots, taro sprouts, 5kg of Ginpou fish - Cherry salmon with bamboo shoots and fried Kujo green onions rice - Dessert: sakura mochi

Reopening for lunch service, I visited Hirusugi Fushitada for the first time. This renowned restaurant, selected as one of the top 100 on Tabelog, offers authentic Kyoto cuisine in the northern lands. I had high expectations for the bamboo shoot rice dish, knowing that they source their bamboo shoots from Kyoto, and I was delighted to find that it exceeded my expectations. The flavorful rice, packed with bamboo shoots, burdock, cherry trout, and Kujo green onions, truly showcased the deliciousness of the ingredients. #Sapporo #Hokkaido #gourmet #foodblog

Whenever I eat here, I am satisfied and it always tastes delicious. The relaxed atmosphere and the playful nature of the owner are enjoyable. Guests are happy when they come, and the wife is also pleased. The first time I went, I got lost because I didn't know where it was and even the taxi driver got lost.

It is always full when you come, and it seems to be loved by locals! It was delicious (^ ^) Looking forward to the next visit! - Okhotsk hair crab, golden time grass, kogomi, hamaboofu, crab miso - Hokki shell, pipinegi, vinegar miso dressing - Scallop shinjo, red eggplant from Kumamoto, urui, wood buds - Kinmedai from Chiba, sea urchin - Yoko's straw-grilled egg yolk soy sauce, spicy daikon - Pickled grilled nodogro from Tsushima - Eight-inch butterbur tempura, miso, kumquat, lily root, seri, fried herring, sea bream roe, swordfish eggplant sandwich - Abalone, taro sprouts, yuba - Grilled guji with pine needles, rapeseed flowers, iruma no sato potatoes - Mushroom sea bream rice - Dojoji powder cherry blossom mochi, fruit

I had always been curious about Fujita-san. On this day, I had the opportunity to use it for entertaining guests. The people I brought with me were very satisfied with the delicious food and drinks! Personally, I was really impressed by the appetizers and soup. The broth really is soothing, isn't it? The Japanese sake also went down very smoothly!

Today's meal was delicious as always! However, I felt a bit tired and didn't encounter the usual heartwarming and impressive dish. It was tough sitting by a heater, but it was necessary given the cold weather. The entrance was messy with snow, I hope they can maintain it better. These little things can unintentionally push customers away. I'll observe for a while before visiting again! Thank you for the meal. ★

Memorandum: We finally visited with 2 people. It has been about a year since our last visit. The restaurant only has counter seats, so the number of seats is limited. It has become a popular Japanese restaurant in Sapporo, making reservations more difficult to secure than before. We recommend making a reservation in advance, especially when visiting from afar. Thank you for the meal - we will definitely visit again.

★Featured Restaurant★ In early October, we visited Fujita, a restaurant known for its exquisite cuisine, with a focus on soup dishes. The local customers overwhelmingly support the restaurant, and the food is truly outstanding. If we had two bodies, we would love to visit seasonally. Looking forward to our next visit. Located about a 15-minute walk from Nishi-18chome Station on the Tozai Line, this Japanese restaurant is tucked away in a residential area and operates on a reservation-only basis. Chef Fujita, who honed his skills at renowned restaurants in Kyoto and beyond, may seem reserved at first, but he also has a playful side, such as cohabitating with a snapping turtle or joking around with a clay pot. Personally, I highly recommend the soup dish. I have high hopes for Fujita to become one of the top Japanese restaurants in Hokkaido. **Chef's Special Course** 1. Appetizer: Chrysanthemum greens, kelp, snow crab, fresh ginkgo nuts, salmon roe 2. Soup: Flounder with kudzu starch, king oyster mushroom, pounded okra 3. Assorted Appetizers 1: Squid from the Goto Islands (skin only), sea urchin from Rebun Island 4. Assorted Appetizers 2: Dried bonito grilled over straw, yellowtail mixed with myoga and raw egg yolk soy sauce 5. Side Dish: Steamed rice with blackthroat seaperch 6. Assorted Dishes: Conger eel tempura, medai fish with enoki mushrooms, taro with red miso, chestnut, fig and edamame salad 7. Cold Dish: Abalone and fallen leaves (abalone jelly) 8. Simmered Dish: Soft-shelled turtle and sesame tofu 9. Main Course: Golden-eye snapper and field mushrooms cooked in a clay pot 10. Dessert: Yoichi pears and Shine Muscat grapes, white kidney bean water agar **Budget (approximate): 16,000 yen to 22,000 yen** Course menu + beer (medium bottle) + 3 types of sake: Approximately 20,000 yen

It always seems to be popular (^ ^) I enjoy dishes like sesame cream and white miso in the appetizer course. Looking forward to the next visit! - Ginnan, Hokkaido Matsutake Mushroom, Hanasaki Crab, Tsurumurasaki, Chrysanthemum Vinegar - Conger Eel, Smashed Okra, Daikoku Shimeji Mushroom, Yuzu Scent - Uni from Tenmabuto, Kue from Goto Islands - Tuna and Onsen Tamago (hot spring egg) - Matsutake Mushroom Tempura - Matsutake Mushroom Stem Tempura, Ikura (salmon roe), Nori (seaweed) - Mozuku from Shakotan, Scallop from Fukuoka, Sesame Cream Persimmon and Tamafukura, Edamame with White Miso, Ginpo and Maikake Mushroom Grilled, Taro and Red Miso, Tadaku Chestnut - Ezo Abalone, Abalone Jelly, Red Eggplant - Suppon from Oita, Sesame Tofu - Herring and Nameko Mushroom Rice - Sweet Red Bean Paste and Cream Cheese, Yellow Peach, Shine Muscat

[Featured Restaurant★] Congratulations on your marriage. It was a pleasure to hear the good news... I had been looking forward to this visit since last time. It was a special evening where I had the opportunity to meet your wife, hear valuable stories from your friend from Kyoto during your training days, and of course, enjoy the wonderful food (which was as amazing as always). I wish you both a lifetime of happiness together. I wonder if this means the end of living with the snapping turtle... haha. I am already looking forward to the next visit in the fall. ==================================== Located about a 15-minute walk from Nishi 18th Street Station on the Tozai Subway Line, this Japanese restaurant, which is completely reservation-only, stands quietly in a residential area. Chef Fujita, who has honed his skills at renowned restaurants in Kyoto and elsewhere, may seem reserved and like a true artisan, but surprises with a mischievous side like living with a snapping turtle or playfully using a clay pot. As for the food, the soup dish is outstanding in my opinion. I have high expectations for this restaurant to become one of the top Japanese restaurants in Hokkaido. ==================================== [Course @ 13,200 yen including tax] 1. Appetizer: Gold Rush Surinagashi, Hanasaki Crab, Edamame 2. Soup: Conger Eel, Red Eggplant, Tatakio Okra 3. Hassun ①: Seared Beltfish with Kombu, Sea Urchin from Masumoe 4. Hassun ②: Natural Striped Jack from Oita, Spicy Daikon Radish, Spring Onion 5. Rice Dish: Yellowtail Rice Crust Zosui 6. Hors d'oeuvre: Grilled Bluefin Trevally, Setouchi Mackerel Miso Vinegar, Fig Duck Breast, Sweet Corn Manjo, Naruto Sweet Potato Lemon Simmered Octopus 7. Steamed Dish: Lightly Steamed Yume Oysters from Ishinomaki (Served with Fully Ripened Plum Paste) 8. Simmered Dish: Steamed Tilefish with Yuba, Kujo Green Onions 9. Rice: Eel Clay Pot Rice 10. Dessert: Taiwanese Mango, Strawberry, Golden Kiwi, Kudzu Mochi [Budget (approx.): 14,000 yen to 20,000 yen] Course @ 13,200 yen + Sake x 4: Approximately 19,400 yen

Local regular customers seem to be abundant here (^ ^) It was delicious! Looking forward to the next visit (^ ^) - Tokushima tomato, Akita Junna, Soramame, Abalone - Sesame tofu, Nagasaki's Escolar - Menuki, Liver soy sauce, Tuna, Egg yolk soy sauce - Tsushima blackthroat seaperch, Straw-grilled with a nice aroma - Uni from northern four islands, Warm egg, Uni shari - Wakayama ayu, Fig duck breast, Herring miso, Sweet potato, Octopus fig duck breast and herring were delicious - Grilled eggplant, Hairy crab - Bonito, Asparagus, Mizore - Corn rice with large black beans - Strawberry, Peach, Kiwi, Kudzu jelly, Black honey

This is the best kaiseki restaurant for me. It has evolved even further since my last visit. All the ingredients are alive. It's wonderful, truly outstanding. It's enjoyable, delicious, has a great atmosphere, and the setting is also good. It's very comfortable. *I asked for no shellfish.

【Featured Restaurant★】I would love to visit as long as I can secure a reservation. Most of the repeat customers are from the city and the prefecture, which speaks volumes. Truly discerning customers. Selected as one of the top 100 restaurants, I sincerely hope that more brand enthusiasts will take notice in the future (laughs) ==================================== Located about a 15-minute walk from Nishi 18-chome Station on the Tozai Subway Line, this Japanese restaurant, which operates by reservation only, quietly stands in a residential area. Mr. Fujita, who honed his skills at renowned restaurants in Kyoto and elsewhere, may seem like a taciturn craftsman...but when he lives with a snapping turtle or wields a clay pot, you'll see his mischievous side (laughs). As for the food, personally, the appetizers are outstanding. It's no exaggeration to say that I come to savor the soup dish. I have high hopes for this restaurant to become a representative Japanese restaurant in Hokkaido. ==================================== 【Course @ 13,200 yen including tax】 1. Appetizer (lotus root cake, taro sprout, crab miso, snow crab sauce) 2. Soup (sesame tofu, clams, hijiki seaweed, sansho pepper) 3. Beltfish & sea urchin 4. Fatty tuna ball 5. Grilled golden threadfin bream hand-rolled sushi 6. Assorted dishes (conger eel, lily bulb & shepherd's purse, red eggplant & rapeseed blossoms, grilled Spanish mackerel with sansho pepper, butterbur sprout, roasted ginkgo nuts, kumquat) 7. Three types of shellfish & hibunegi (scallop, ark shell, surf clam) 8. Taro, blackthroat seaperch, flower buds, kudzu sauce 9. Eel clay pot rice 10. Dessert 【Budget (approx.): 14,000 yen to 20,000 yen】 Course @ 13,200 yen + Sake x 4: around 18,000 yen