I used it for a reception. Anyway, it's delicious. I think it's probably the first time in my life that I've thought Japanese food was so delicious. The variety of alcohol was also abundant, so I was happy as a sake lover. The manners of the female staff were well done, and I had a good impression. It really feels like a three-star restaurant. I want to go there privately next time. Thank you for the meal!

I went to Hanakomichi Sawada for the first time. Lately, I have been exploring top-ranked Japanese restaurants on Tabelog. The corn soup, surf clam tempura, saury sashimi, abalone in broth, flounder sashimi, special sake, sea urchin on eggplant, sesame tofu, 100% buckwheat soba with salmon rice, Yubari melon, Shine Muscat, and peach brandy sorbet were all amazing. The total bill for two people was 69,500 yen. The corn soup was surprisingly sweet and delicious. I had never tried surf clam tempura before, but it was really good. Every dish from start to finish was delicious, so I made a reservation for next month when I will be in Sapporo. It was truly exquisite.

It was a summery feast ⚫︎ Fish somen noodles ⚫︎ Corn ⚫︎ Sushi of Seki horse mackerel ⚫︎ Uzaku (vinegared dish) ⚫︎ Sea bass in salt broth ⚫︎ Hamo (pike conger) and sea bass sashimi ⚫︎ Cutlassfish ⚫︎ Mozuku seaweed from Aomori prefecture and fruit tomatoes ⚫︎ Kamo eggplant, taro, and shishito pepper ⚫︎ Homemade buckwheat soba noodles ⚫︎ Golden threadfin bream and bracken rice ⚫︎ Melon, peach, Shine Muscat grapes, cherries with brandy sherbet

It was a delightful spring kaiseki meal. White asparagus spring rolls with karasumi and taro, Niseko-grown Baron potato soup, Yabumansho and Hanamansho rice, Botan eel and warabi, Red snapper with kelp and shirako, single-caught Chip from Lake Kussharo, azuki greens, bamboo shoots, Sweet sea bream steamed egg custard, Cherry sea bream simmered, Homemade soba, Cherry shrimp rice, pickles, Homemade kuzukiri. Full of spring flavors, thank you for the feast!

The ingredients in the Japanese cuisine were of high quality and the flavors were subtle. Every dish was delicious, but the buckwheat soba noodles at the end and the rice dish with lily bulbs were particularly outstanding. It's been a while since I visited Sapporo and there is still snow around. The dome is completed, the Rapidas factory has been attracted, and the Shinkansen is passing through. There is a sense of further development in the city.

Dried sea cucumber, urui (a type of fern), fuki (butterbur), udo (Japanese spikenard), and warabi (bracken fern). Small bamboo shoots and edamame. Red clam sushi, homemade wasabi pickled in sake lees, tea towel made of jade beans, sesame miso-dressed udo sprouts, grilled sea bream with miso sauce. Menuki (gelatinous starch noodles) and lotus root mochi soup. Bluefin tuna, nagaimo (Chinese yam), rapeseed blossoms, and mountain wasabi. Eel and shrimp with taro. Shabu-shabu of clam and seaweed. Mixed red clam and cucumber. White fish in Yanagawa style (simmered in sweet soy sauce). Handmade soba noodles. Yubari-grown lily root rice. Homemade roasted green tea ice cream sandwich.

I couldn't introduce all the dishes due to the limited capacity. As expected from a top 100 restaurant, every dish was delicious, but I couldn't finish the course meal because I don't have a big stomach (especially when alcohol is involved). Maybe it was because I left so much food, or maybe it was because I drank too much sake and got too rowdy, but I felt a bit of coldness in the service in the latter half. I thought, "This is bad!" and made sure to enjoy the restaurant's most famous soba noodles. The firm and smooth soba noodles, dipped in a well-balanced broth with toppings, were delicious. Reflecting on getting too rowdy, I realized once again that a restaurant cannot succeed on food alone. Thank you for the meal.

I wonder how many times I can visit this year. I love it! The menu includes shrimp and edamame, smoked salmon mochi, Saroma Lake oysters marinated in oil with sandfish, whitebait and potato soup, marinated sea bream, grilled mackerel, whitebait salad, duck breast and butterbur, steamed shark fin, homemade hand-rolled soba noodles, rice with shepherd's purse, melon and black beans.

I finished with my favorite restaurant Sawada. It was the best and most blissful experience!! The meal included: ●Kohada Crab ●Fugu Tempura ●Shrimp Taro ●Hamaguri Shellfish Soup ●Fugu Sashimi ●Mackerel Sushi ●Grilled Shrimp with Vinegar Sauce ●Fugu Shirako ●Eel with Long Yam ●Karasumi (Bottarga) ●Duck Soba Noodles! Genius! ●Mixed Rice with Five Ingredients ●Strawberry and Pear Jelly Dessert.

The restaurant has private rooms other than counter seats, which is great during the time of COVID-19. The dishes such as horsehair crab, sea urchin with eggplant, blowfish tempura, alfonsino, blowfish sashimi, blackthroat seaperch, duck with green onion, shark fin, soba noodles, mullet roe rice, and desserts with La France and Shine Muscat were all delicious. I have no complaints and hope to find a restaurant better than this one. Rating: 4.5 out of 5.

I used this restaurant for entertaining customers. We used a private room a little away from the counter. It was Japanese cuisine using plenty of ingredients that can only be eaten in Hokkaido. Everything was delicious and I would like to visit this restaurant again.

Tonight was another happy time. It was absolutely delicious ♥️★ Corn spring rolls, fried ginkgo nuts★ White miso soup with fallen leaf mushrooms★ Chestnut rice★ Kushiro tuna and horse mackerel namero★ Matsutake mushroom and conger eel steamed in a pot from Hiratori★ Wakasa simmered sea bream★ Herring fish ball★ Vinegared mackerel and grilled eggplant with sesame vinegar sauce★ Crab soup★ Handmade buckwheat soba noodles★ Rice with fresh shimeji mushrooms★ Nagano purple sherbet

I had made a reservation for the summer of 2018, but I couldn't go due to the Hokkaido Eastern Iburi earthquake. I went for a revenge this year. The master and the mistress vividly remembered the phone call from that time and welcomed me warmly. The food was fantastic, using Hokkaido ingredients and elevating them with advanced techniques. I definitely want to visit this restaurant again.

I wanted to go every month, but I ended up skipping 3 months. The menu includes: Corn soup made with Ebe-grown Gold Rush corn, fried hamaguri clam and soramame tempura, eel rice, carabinero shrimp with winter melon and hoshiko, Kyushu's grilled aori squid and Uni from Yoichi town, salt-grilled ayu from Nagara River, grilled snow crab, homemade pickled water eggplant from Senshu, conger eel with shimeji mushrooms, soba noodles made with ten parts buckwheat flour, salmon rice, Yubari melon and sherbet (super luxurious ice cream!).

I visited Sawada for the first time and received a polite welcome. I sat at the counter, facing a clean cutting board, watching the busy movements of the chef with a sense of tension. I started with a small beer, followed by a refreshing corn soup made with Furano Gold. The rich yet refreshing sweetness was delicious. I then enjoyed the Hokkaido Experience Course, which was a total immersion in hardcore Japanese cuisine. The restaurant had a lovely atmosphere, focusing on meticulous work rather than excessive use of photos or videos in the menu. The service was also gentle and lovely. It was a sophisticated space that I definitely want to visit again. Thank you for the wonderful meal.

I had a business dinner with the president of a client company at a prestigious restaurant. The private rooms were fully booked, so we sat at the counter where we could see the chefs at work. We started with a toast with beer, then had a few glasses of sake to pair with the delicious dishes. The meal included tempura of Hokkigai clam, sea urchin with eggplant, crab soup, sashimi, abalone with sauce, grilled cherry salmon, hand-cut soba noodles with beef, and a complimentary dessert. The service was impeccable, truly living up to its reputation as a top-notch restaurant. Thank you for the wonderful meal!

I visited two weeks in a row. It was blissful. Everything I ate was genius. Sweetfish and taranome. Sea urchin, eggplant, and shrimp. Kyoto bamboo shoots and something other than Minoh greens... Hand-rolled sushi with bluefin tuna. Clam and spring cabbage. Bonito tataki and new onion. Fresh bonito and wasabi flowers. Green and white asparagus with karasumi. Sansho pepper, beef, and bracken. Handmade soba noodles. Cherry trout and bamboo shoot rice. Strawberry ice cream and mizu yokan.

Today was another day full of excitement! We had deep-fried smelt and cod sprouts with homemade karasumi, tuna with nagaimo, shiso, and warabi, Kyoto bamboo shoots, red snapper and mitsuba soup, sea bream roe with whitebait, squid and fuki simmered dish, grilled sea bream with sansho pepper and wasabi flowers, firefly squid and hamaboufu with vinegar miso dressing, simmered shark fin, handmade soba, cherry shrimp rice with tofu and agemono miso soup, and pickles. The homemade ice cream made with Yayoihime from Chiba prefecture was the perfect way to end this incredibly happy time.

The delicious food warmed my heart. Ah, happiness! Thank you for the meal. - Kegani (Horsehair Crab) - Tai Fry, Kuai Fry, Ginnan (Ginkgo Nuts) - Asari Manjaku and Hiratake (Mushrooms) from Abashiri - Tessa (Sliced Raw Fish) - Seigoin Kabuto Uni (Sea Urchin) - Eel - Mibuna Salad with Sesame Dressing - Roasted Duck - Sanma Tsukune (Pacific Saury Meatballs) with Shimeji Mushrooms - Homemade 100% Buckwheat Soba - Kuro Chigoku Rice - Jiro Persimmons from Aichi, Komitsu from Aomori, Homemade Sherbet

- Tachi (cod milt) and fallen leaves mushroom in a light rain sauce - Blown-in (small shrimp, ginkgo nuts, lotus root, lily bulb, bamboo shoots) - Steamed Hokkaido red potatoes with karasumi (bottarga) - Matsutake mushroom and conger eel in a clay pot - Pickled mackerel with eggplant, lotus root, and sesame vinegar sauce - Sweet snapper - Steamed abalone and taro - Chestnut rice - Wagyu beef and matsutake mushroom - Homemade soba noodles - Matsutake rice - Homemade Kyoho grape sherbet with figs and Shine Muscat It's incredibly delicious and makes me feel incredibly happy.