I had been wanting to visit Agriscape for a long time, and my wish finally came true. It is located in the middle of the mountains, a true hidden gem that is about a 10-minute taxi ride from Maruyama Koen Station. As I got off the taxi, I couldn't help but notice the abundant nature surrounding the place. The restaurant is a single house nestled in the midst of nature, truly a hidden sanctuary. There were bee hives around, promising delicious honey. Inside the restaurant, there were only two tables, creating a spacious and luxurious atmosphere. The food was served in a course menu, and the waiter showed us a basket full of fresh vegetables that would be used in our dishes. The presentation was impressive and raised our expectations. Each dish was colorful and visually stunning, with flavors to match. The tomato mousse was rich and delicious, and the taco salad was a surprise with its hidden layers of taco, avocado, and homemade sausage. The pasta with zucchini and bacon in basil sauce was a delight, as was the roasted black pork loin, which was tender and flavorful. The dessert of melon and fresh herb jelly with Chikushino Farm yogurt ice cream was a perfect end to the extraordinary meal. I left feeling satisfied and content. I recommend taking a taxi if you plan to enjoy some wine as driving may not be an option. The restaurant also offers a variety of pickles and ham for purchase, which looked tempting. If you want to escape into nature and enjoy a unique dining experience, Agriscape is a must-visit. I am curious about their dinner course, but I might be a bit scared to go when it's dark!

A restaurant located far from the center of Sapporo, reachable by driving into the mountains. They raise pigs and sheep at the restaurant, and use vegetables grown in their own fields for many dishes. It's a unique restaurant that can only exist in this location. It was interesting to see the bees being raised as well.

This season has arrived once a year at this shop, AgriScape, which becomes more charming every year. This time, there were more piglets and lambs. We had the 10,000 course meal, which included: - Corn soup with coffee jelly - Deeper flavor of corn - Gold Rush, buckwheat galette - Plate of assorted vegetables and herbs - Charcuterie (pork, thigh, juniper berry) - Cucumber gazpacho - 13-month-old piglet - False acacia & hamnas sorbet - Roasted lamb from Teshio Town & herb stew - Shiso sorbet and plum mousse - Homemade honey with cheese - Herbal tea Each dish was like a work of art! And delicious. Looking forward to next year.

I visited this restaurant after making a reservation a month ago, as it was recommended by several people. It is advisable to make a reservation in advance. They grow a lot of vegetables on the premises, and the pigs and chickens are raised stress-free. They also keep bees, and the bees are very cute. The food is all delicious, especially the galette. I might not be able to have it next time, but I definitely want to try it again. The eggs provided are from the owner's own chickens, and they taste very fresh and full of vitality. Even though I don't usually eat eggs, I was surprised by how good they were. The main meat dishes were also surprising - the pasture-raised chickens and pigs raised with love were so tasty that even someone like me, who doesn't usually eat meat, enjoyed them. This is a restaurant I must visit whenever I go to Hokkaido. The menu includes dishes like corn soup with whipped corn, corn mousse, galette with corn ice cream, summer vegetable stew, pickled beets from the owner's garden, flower salad, homemade charcuterie, cucumber gazpacho, cucumber sorbet, acacia and hamasus sorbet, and pasture-raised chicken and pig dishes. This is a restaurant that I love and want to recommend to my friends, so I will give it a 5-star rating on Instagram. You can find my reviews of natural and specialty cafes on Instagram at taiwan_natural_you. Check out my reviews on Tabelog here: https://tabelog.com/rvwr/021011976/

⚫︎ A shop in the mountains. The pesticide-free vegetables harvested from the fields around the shop were incredibly delicious! The chilled corn soup had grilled corn silk jelly in it, and the cucumber gazpacho had cucumber sorbet on top. It was my first time trying such unique cooking techniques, and it was truly amazing! ⚫︎ Also, I enjoyed a roast of locally raised black pork. It had a lean yet firm texture, and I thoroughly enjoyed the taste of the meat. ⚫︎ By the way, they also have beekeeping. ⚫︎ Drinks. The Louis Roederer champagne, champagne cocktails, homegrown fresh herb tea, and classic Sapporo drinks were all delicious. ⚫︎ The dishes come out slowly, allowing you to enjoy a leisurely time in the great outdoors.

This is a restaurant I've always wanted to go to. The interior was smaller than I expected, but since we had a private room, we were able to enjoy our meal while having a nice conversation. The Pure Corn Soup, Buckwheat Galette with Free-range Poached Egg and Purslane, Seasonal Salad, Cucumber Gazpacho with Sorbet, Roasted Black Pork, Homemade Salsiccia with Basil and Tomato Spaghetti, and Lavender and Strawberry Sorbet with Blueberry and Raspberry were all delicious. The colorful and fragrant vegetable assortment served at the beginning was beautiful and really set the mood! Just be aware that the drinks and food can take some time to arrive, so if you're in a hurry, keep that in mind. I definitely want to come back again! Next time, I want to make sure I don't get lost on the way there! Haha

My friend took me to a wonderful shop in the backyard of their house! Although I wanted to have lunch, we only had time to visit the shop due to my flight schedule. We bought free-range eggs and pate de campagne. This place is a restaurant that practices local sourcing and self-sufficiency, producing all the ingredients used in the restaurant on-site. When we expressed interest, they showed us a piglet born 10 days ago. We also got to see adorable goats and sheep born in the spring, as well as free-range chickens. I can't wait to come back next time for a meal. I'm really looking forward to it!

A single-family house restaurant located about a 20-minute drive from downtown Sapporo with a very nice atmosphere from the outside. The interior atmosphere, including the chef and staff, is also good, and the dishes are beautiful. A place where you want to take your family or important friends.

I visited a restaurant that I had been curious about for a while. It is located in the mountains and they produce their own meat and vegetables. The restaurant was very modern and we had a private room this time. We could choose from 4 types of meat, and I chose veal. Every dish was delicious and I was very satisfied. The tableware was also very high quality and it was a great experience.

This restaurant focused on using high-quality ingredients. They use pesticide-free vegetables, raise their own chickens and pigs, and even have their own beekeeping for honey. I was impressed by the amazing dishes that showcased these ingredients. When you visit, they bring a basket of vegetables to your table and explain each one in detail. The dishes were surprising in terms of the texture of the chicken meat and the deliciousness that matched the beautiful presentation. It's a place where you would want to bring someone special. I would definitely like to visit again for important occasions like anniversaries.

I drove from Sapporo city to reach this restaurant. It is located in the middle of a quite remote mountain area, where they also do chicken and pig farming, and have herbs and beehives in their garden. For city dwellers, this may already feel like a wonderful appetizer. However, for me living in the mountains, this is a familiar sight. The building is not too fancy but has a nice sense of style, with a comfortable layout and friendly staff with a casual vibe. The food is simply delicious, even though they don't use rare or expensive ingredients. It's like seeing familiar vegetables and meat in a whole new light. They offer many homemade soft drinks, which is a delightful touch. The prices may not be cheap for a casual meal with friends, but I would definitely want to visit every time I come to Sapporo. I'm not sure if they accommodate solo diners, but it truly feels like a moment to appreciate the food and say thank you.

Once a year, I visit this restaurant in the summer for a special lunch that becomes more charming each year. Everything except for the seafood is lovingly grown on their farm, and we enjoyed a luxurious course meal with ingredients that were fresh, seasonal, and full of care and time. The menu included: - Corn and coffee jelly soup - Delicious tomato dish with a unique acidity - Tacos with homemade vegetables and edible flowers - Ratatouille with organ meat from their raised pigs - Andouillette - Creamy dish with ikura, squid, and sea urchin - Cold pasta with sea urchin - Sweet and delicious 10-month-old black pork - Refreshing basil sorbet - Charcoal-grilled Pre Noir - Homemade honey and cheese - Strawberry and lavender - Rye flour sweets

You can experience something out of the ordinary. It's surprising that it's only a 20-minute taxi ride from Sapporo, but it's in the middle of the mountains. The homemade vegetables are delicious. However, I feel sorry for the pork and chicken, so I can't honestly say they're delicious. The homemade juice is a tough choice. The apple juice was delicious. I recommend going with someone who is good at conversation because the course takes quite a long time. It's a restaurant filled with the dedication of a female chef.

Visited for lunch. Reserved a course for adults for around 4400 yen, and a one-plate dish for children for about 1600 yen. The restaurant operates on a fully reservation basis, using homemade ingredients for a local production and consumption concept. We were able to enjoy our meal in a private room with a view outside, creating a calm atmosphere. The room also had an air purifier, showing consideration for COVID-19 prevention. The potatoes and zucchinis were sweet, and the baby leaf salad with cilantro was fluffy and enjoyable with changing flavors after each bite. We got a bit lost driving there, but there were many signs about recent bear sightings in the area, showing how we were surrounded by nature. The course progressed at a leisurely pace. The children's plate had a generous portion, suitable even for kindergarten kids. I only tried a bite, but the pasta, jam, bread, and hamburger were all authentic and delicious. It seemed like a great place to enjoy the deliciousness of Hokkaido's ingredients and learn about food education.

It's been a while since I visited Hokkaido. Leaving the dampness of Tokyo behind, even in summer the humidity is low and the refreshing breeze instantly lifts your spirits. I arrived directly from New Chitose Airport to this place. Right next to the restaurant building, I could hear the sound of sheep, goats, and black pigs. It turns out there is a livestock farm so close by. The farm grows various vegetables and herbs that are used as the base for the chef to create dishes using produce from local farmers, showcasing the abundant vitality of the land. The chef, Natsuo Yoshida, originally from Hakodate, trained at "Le Muse" in Sapporo and its sister restaurant "Restaurant SIO". She was very cheerful, explaining the dishes with great enthusiasm, and her positive energy was infectious. The lunch menu offers 3 courses: 4400 yen, 11000 yen, and 19800 yen. On this day, I opted for the 11000 yen course. As I sat at the table, I could see beehives through the window with bees buzzing around actively. It seems they also keep bees here. Being surrounded by such an environment, not typical of Tokyo, really lifted my spirits. Soon, a large plate filled with a variety of vegetables was brought to the table. Today's vegetables included zucchini, romanesco, wasabi leaves, celeriac, garlic scapes, snow peas, and snap peas, among others. The colors were vibrant, brimming with life. And so, the course began. 1. White Asparagus Coropokuru Village-grown white asparagus. Chilled white asparagus soup served with sorbet and a jelly made from boiled asparagus skin. Everything was gentle and the flavor of the white asparagus was rich. 2. Taco Salad Sausage, cheese-filled tacos with a generous serving of salad. 3. Turnip A round dish with a beautiful green mound inside. It contained flan, chrysanthemum and turnip mousse, as well as cubed turnip, sprinkled with wasabi leaves. Turnips were sourced from a local farmer. 4. Charcuterie Bologna Sausage, venison, pork pate de campagne, bacon. The bacon had a rich and excellent flavor. 5. Soft-Boiled Egg and Tamogi Mushroom Soup Impressive that such a flavorful broth could come from tamogi mushrooms. 6. Pork Loin and Belly with Tomato Pickle Sauce The loin was perfectly pink and tender. The zucchini was incredibly flavorful. Served with garlic scapes. 7. Vinegar and Herb Sorbet Made from fermented false acacia with mulberries and fraises des bois picked from the nearby mountains. 7. Free-Range Chicken from Chicks Raised in the evening. French-origin Poulet Noir. Bone-in, with a wild taste. The flavor and texture unique to free-range chickens. The crispy sear was delicious. 8. Yubari Melon Soup Yubari melon soup with Kikuchi Farm milk ice cream. An outstanding combination. Even though Yubari melon and milk ice cream are common ingredients, the origin makes a remarkable difference, creating a delightful dish. 9. Tea Hibiscus, Rose, Lavender Bread made with mashed potatoes. Served with Sapporo yellow onion skin tea. Before leaving, I was shown the livestock farm. There were one male and five female sheep, like a harem. They were in the middle of their meal. The giant black pig also rushed in from the outside to greet us, leaving us in awe of its massive size. I truly felt the potential of Hokkaido, nurtured by the bountiful land.

Prologue: With a spirit of perseverance and the phrase "time flies like an arrow," I couldn't help but make a quick joke right from the start. The location is left to Google Maps, and it's clear that there are fewer taxi arrivals than people who have been drinking. Hats off to the Hokkaido Police Station. Upon entering the room, I, who is sensitive to heat, felt like I had turned into a greenhouse tomato. I requested an adjustment to the air conditioning. The temperature was changed from 28.5 degrees to 27.5 degrees. I wanted to make a joke, but I couldn't bring myself to do it. The Daikin air conditioner remained expressionless and unresponsive. The staff kindly provided me with a fan, transforming the space into a comfortable environment. As a lover of alcohol, I ordered wine by the bottle. Four bottles were brought out, but the price was not disclosed. A clever business move to deliberately withhold the price. For a date, wine glasses are recommended. The dishes, made with carefully selected ingredients, were of high quality. However, the portions were on the smaller side. Being a big eater, I am already searching for a second restaurant. The vegetable and meat dishes had a creative touch that reminded me of French cuisine. The bacon was exquisite, and the white asparagus was delicious. Feeling the passage of time, I made the decision to write this comment. Utilizing time effectively. Is it the conflict between the value of time that is leading me to write, or is it the fast-paced flow of time in Tokyo? I surrender myself to the flow of time with conflicting emotions. The first dish arrived after 42 minutes, and by the fourth dish, it was already 90 minutes. It is recommended to come with plenty of time. It was an 8-course meal in total. In terms of price, it seemed reasonable from a Tokyo perspective. However, it was unclear if it was considered expensive locally. This was my second restaurant in Sapporo, and I was surprised that when ordering wine by the bottle in Sapporo, there was no indication of the price. It was a trip that left me with a bit of culture shock.

AgriScape Goemiyo 2022 3-Star Acquisition Restaurant This is a farm restaurant that opened in Sapporo, Hokkaido in April 2019. Reservations are by appointment only and are accepted for groups of 2 or more. They serve both lunch and dinner. It is a 15-minute taxi ride from Maruyama Koen Station. The restaurant has table seating in the main hall and two private rooms. They offer several course options. The chef trained at restaurants in Sapporo such as "Le Muse" and "Restaurant SIO." They use vegetables grown in the adjacent field and their own raised chickens and pigs. The way they utilize the ingredients they raise themselves is truly impressive. It is a wonderful restaurant where you can enjoy the best ingredients nurtured in nature. Thank you very much. The omakase course is 12,000 yen and includes dishes such as white asparagus soup, taco salad, liver appetizer, snow-covered daikon, green asparagus, pork and udo puree, sherbet, chicken and white asparagus, cheese, dessert, herb tea drink, red shiso and lemon soda, and prune and red wine soda.

The 1831 yen course for 12000 yen included the following dishes based on a companion's post: - White asparagus: asparagus soup, asparagus ice cream, cardamom - Taco-style salad: homemade sausage and cheese, avocado and shishito pepper sauce, lettuce - Liver appetizer, ciabatta, homemade bacon - Daikon under the snow - Green asparagus with free-range chicken egg - Pork udon puree with prune and black garlic - Sorbet: caraway and lemon - Meat dish: Poularde chicken with white asparagus - Cheese - Dessert: Yubari melon, lemon verbena, basil - Free-range egg custard: milk ice cream, honey, strawberry - After-dinner drink: herbal tea - Red shiso and lemon soda - Prune and red wine soda

This is a shop where you can enjoy freshly picked vegetables, eggs, and meat. They offer a variety of rare vegetables, making it a great choice for those who want to try a little bit of everything. The seating area is open and allows you to enjoy the surrounding nature, creating a relaxing atmosphere. However, because it is really located deep in the mountains, you may feel a little anxious until you find the shop.

Visit (April 22nd) As always, the dishes were a feast for the eyes and the taste buds, with a consistent focus on the healthiness of the ingredients. The highlight this time was the roasted 190-day free-range Hubbard Red Bro chicken, with firm and flavorful meat. Menu Highlights: - Poplar Course - Daikon and Daikon Espuma with Fritters - Homemade bacon, lamb sausage, and pate de campagne with shaved mountain wasabi - Spinach and free-range chicken stew in a pie crust with beet sauce - White asparagus and white asparagus ice cream with white asparagus sauce - Roasted Ezo deer and green asparagus with shiitake and morel mushroom sauce - 190-day free-range Hubbard Red Bro chicken roast with potatoes, white asparagus, and plum sauce - Two types of cheese with raisins and two types of honey for comparison - Blood orange and carrot dessert - Coffee, one bottle of beer, and one glass of white wine (lunch) for 14,600 yen per person This restaurant, Agriscape, is known for its circular farm-to-table concept, where the chef, Kaori Yoshida, who trained at Le Musee in Sapporo and Restaurant SIO, oversees vegetable production, poultry farming, and pig farming. The main dining area has a simple yet stylish and clean design, with striking half-cut windows. The staff is friendly and provides excellent service.

I tried to save money on taxi fare and walked about 20 minutes from the bus stop near the luxurious mansion area of Miyanomori. It was like trekking on a mountain path with no other people in sight, and the road was full of puddles. The way back was pitch black, so it might be tough (lol). They have a sustainable restaurant on a 2-hectare farm and ranch, with delicious meat dishes being the highlight. The wine pairing was also great. The portions were generous, and even though the accommodation was simple, I would love to stay there.