I used it for a reception. All the fish was fresh, and you can enjoy the taste of Hokkaido! Inside, there was fried ginpou which was surprisingly delicious. The prices are reasonable, and I think it's a good restaurant. Also, the sake in the photo was delicious.

When I came to Hokkaido, I wanted to try this restaurant. I was looking forward to enjoying game meat and seafood! The sesame-dressed green pepper and tsubugai, as well as the melon, were very delicious. The homemade yuba was also very tasty.

From the moment I made the reservation over the phone, the personality and kindness of the owner were evident, and I was looking forward to going on the day of the reservation! The food and drinks were all delicious, and the owner as well as the staff were kind, allowing us to truly relax and enjoy our time.

The boiled hatahata was simply cooked, and the soft boiled awabi was delicious. The sashimi was also beautifully presented and fresh. The course menu of 10 dishes for 20,000 yen, hmm, each dish is 2,000 yen. When I think about it, it's like home cooking, which makes me wonder.

During the COVID-19 pandemic, Susukino was quiet. Although the state of emergency has been lifted, full recovery is still a ways off. It's more upscale than izakayas, but more casual than traditional Japanese cuisine. When you walk through the curtain, you can enjoy delicious local ingredients at this restaurant.

The interior of the restaurant has been beautifully maintained despite its age, and the owner is friendly and talkative. The restaurant has been in business for over 60 years, which is impressive in the competitive world of Susukino. We opted for the chef's selection course for 15,000 yen. While waiting for our companion who was running late, we enjoyed dishes like sweet shrimp, edamame, bear miso stew, and squid, all of which paired well with alcohol. The Hokkaido sea urchin and natural mountain trout were delicious, and the fiddlehead fern was a pleasant surprise. The sashimi was decent, but the white asparagus was a standout. The portion sizes were just right, with a total of one glass of sake, two glasses of cold sake, one highball, and three glasses of oolong tea. The bill, including tax, felt a bit high due to the restaurant's ambiance and tableware. If the total had exceeded 15,000 yen, it would have been a must-visit again.

Before the start of the new year, it was decided to have a New Year's party early next year at a two-star restaurant that had been reserved. The restaurant is well-known for its traditional Japanese cuisine and has a good reputation on Tabelog. When the three of us entered the restaurant, we were greeted by a warm and inviting atmosphere with bright lighting and impressive wooden interior. The head chef welcomed us with a big smile, exuding a friendly and welcoming aura. Despite being a renowned restaurant, there was no sense of intimidation, and we immediately felt that it was a good place. We were led to a private room at the back and started with a toast with beer, followed by each of us switching to our favorite sake. The dishes we enjoyed included various appetizers, a clear soup with clam, a sashimi platter, and grilled cod with liver and sweet potatoes. Each dish was expertly prepared, showcasing the flavors of the season and the freshness of the ingredients. The head chef's expertise in selecting top-quality ingredients and his skill in bringing out their natural flavors were evident in every dish. The meal was a delightful experience, with each course carefully curated to highlight the best of what the restaurant had to offer. The overall dining experience was a perfect balance of flavors, textures, and presentation, leaving us satisfied and impressed. The head chef's dedication to showcasing the essence of each ingredient and his commitment to simplicity and authenticity in his cooking style were truly commendable. It was evident that he had a deep understanding of the local produce, the seasonal variations, and the importance of building strong relationships with suppliers and producers. The restaurant's focus on quality ingredients, traditional cooking techniques, and heartfelt hospitality made it a memorable dining experience that we would not soon forget.

It's been over 20 years already, right? Quite impressive. I heard rumors about it, so I passed through the curtain and became a regular at my favorite place in Sapporo. My family also loves it, enjoying delicacies like salmon roe, salmon hearts, blueberry-colored milt, and other unique treats from the northern land. It's a must-visit spot in Sapporo for travelers. I heard it recently got 2 Michelin stars, making it hard to book a table. So, I made a reservation three weeks ago and visited after a long time. The coaster with the old man's face brought back memories. The meal included soy sauce-marinated salmon roe, matsutake and shrimp potato steamed in a clay pot, Nameko mushrooms and clams in broth, sashimi platter with shrimp, octopus, scallop, and tuna, foil-baked chicken with matsutake, horsehair crab, and corn, and grape dessert. Is that it? My stomach is full, but I was expecting more, something truly delicious and unique. The ingredients like shrimp and matsutake were overlapping. Maybe because we were a group of six people? Or maybe I got too comfortable with it being in the Michelin guide? Sushidokoro Sapporo and Usagiya are gone now, so my favorite spot might disappear too. I'll come back again. Come on, old man, give us something that really stands out and tastes great.

On this day, I went to "Sakaba Shin Sen" in Susukino. It's located just 3 minutes from Toyohira Susukino Station. I came here to enjoy the abundant blessings. - New salmon roe - Dried squid with bonito flakes - Natural field clams and razor clams - Matsutake mushroom steamed in a pot - Assorted appetizers (Ezo deer, steamed abalone, lantern fish, grain shellfish, boiled striped shrimp, edamame, pumpkin dumplings) - Sashimi (tuna, botan shrimp, flounder, grain shellfish) - Grilled matsutake mushrooms and northern scallops with corn in foil - Fried mountain child eggplant - Udon - Pione Starting with the "new salmon roe"~ The "dried squid with bonito flakes" has a nice texture. The "matsutake mushroom steamed in a pot" is from Hidaka area. It has a variety of ingredients like squid, scallops, shrimp, cod, chicken, and egg tofu. The "grilled matsutake mushrooms and northern scallops with corn in foil" was particularly good. The "fried mountain child eggplant" includes small eggplants, sweet potatoes, and fish miso. It's a great restaurant!

Hello everyone. My best friend treated me to a meal at a restaurant I wanted to go to. Let's go to Shin Sen, a Michelin-rated restaurant in Hokkaido with two stars. The interior of the restaurant has a small izakaya feel, but the prices are definitely high-end. The set course menu costs 15,000 yen excluding tax! We placed our beers on coasters with the chef's portrait and said cheers. Here is the lineup of dishes: - Cod roe marinated in soy sauce with squid - Squid and ginkgo nuts - Deer with raspberry sauce, dried sweet potato tempura, small fish, cod roe and herring roe, baby scallops with avocado sauce - Tachi pon and tachi kama with rock seaweed - Tuna, snow crab claws, boiled octopus, north scallops, yellowtail, butterfish - Mashed potatoes with crab sauce - White fish with grated soy sauce - Grilled white fish, clams with bamboo shoots, stir-fried pheasant and burdock root - Boar ramen - Persimmon I don't have the menu in front of me, so I can't remember the rest. The lineup goes well with sake, and three tipsy ladies who love hot sake can't remember how many tokkuri bottles they emptied. The thick dried sweet potato tempura and herring roe are my favorites, especially the herring roe which is quite rare. This deer dish has a strong flavor. Tachi pon is delicious, and tachi kama has a nice chewy texture, especially when dipped in the broth-soaked rock seaweed. The crab sauce is a bit salty at first, but it balances out well with the potatoes. The pheasant is also tasty with its sweet and savory seasoning. The boar ramen is a perfect way to end the meal, with no gamey taste. However, the price of over 20,000 yen per person including drinks is a bit steep if you're the one being treated. Overall, it was a delicious meal. Thank you.

Top 100 restaurants on Tabelog in 2023. Michelin Guide Hokkaido 2017 ★★. The chef's specialty is omakase, using various Hokkaido ingredients to create simple yet deep flavors. The chef himself is a skilled hunter, sourcing high-quality game meat from Hokkaido and beyond. A must-visit restaurant when in Sapporo.

On the first night in Hokkaido, the most delicious dish I have ever had in my life was the duck soup. It was so delicious that I hesitated to take a photo of it. The soup was made with the essence of a whole duck, which made me exclaim in surprise. Of course, it was made with wild duck that had been shot about three weeks ago. The dish also included natural shiitake mushrooms. In addition, they had a selection of Hokkaido sake that is not usually found in Tokyo, allowing me to enjoy a wonderful time.

In the bustling Susukino district, there is a shop where the owner's caricature resembles him well (laughs). First, the fresh salmon roe caught in the morning is beautiful like a gem and delicious. Then, the owner brings out mountain vegetables that he picked himself, with a big smile on his face. He keeps saying, "Isn't it delicious? Isn't it delicious?" Well, it's delicious, so it's all good (laughs).

The freshly prepared shirako (cod milt) was incredibly delicious, like a devilishly good treat.

Sapporo's sushi always impresses with its taste and cost performance, but when it comes to Japanese cuisine, I was a bit disappointed compared to Tokyo and Kyoto...

The sea urchin was delicious.

Autumn Mushroom Course