I went for lunch. It was late April and there was snow on the ground, making me worried if my summer tires could make it up the restaurant's slope. The nearby Taisetsu Mori Garden was not crowded as it was off-season, with only two groups of customers there. It was a leisurely visit, my first in about a year. The staff on the floor had changed. The dishes were as delicious as before, and visually appealing. One of my companions loved the plate of cherry salmon, cooked perfectly at a low temperature. The other recommended the consommé flan with beef tongue and red core radish for its great texture. My favorite was the caprese with smooth mozzarella cheese and a subtly sweet sauce. I was told that the cheese was purchased in cart form from a cheese factory in Kamikawa Town and kneaded before serving. Encountering snow at this time of year was unexpected, as cherry blossoms were blooming in Sapporo. It seems like the soft drink menu has decreased compared to before.

[Menu]MIKUNI Premium CourseAppetizer (2-3 dishes)Seafood dishPastaMeat dishDessertCoffee (details in the attached photo)[Price]10,450 yen[Impression]Before talking about the food, I want to talk about the view. You can enjoy the best Hokkaido Italian cuisine while overlooking the magnificent view of the Daisetsuzan Mountains. The grandeur that cannot be conveyed in photos. I highly recommend visiting and seeing it with your own eyes. Some particularly impressive items were...・Freshly kneaded mozzarella and tomato salad→ The mozzarella was incredibly fresh. The milky mozzarella paired perfectly with the tomatoes.・Cold soup with freshly picked corn→ A summer limited menu. Even though it's a soup, you'll feel like you're munching on corn. It will definitely surprise you. Of course, all the other dishes were top-notch as well. I'm looking forward to staying overnight next time.

Despite the record-breaking heatwave continuing in the Kinki region, here in Kamikawa with an average annual temperature of 5°C, we stand on a small hill surrounded by fresh air, overlooking sunflower fields and the majestic Daisetsuzan mountain range in the distance. During this season, by reservation only, we enjoyed the Daisetsu Forest Garden stroll followed by lunch at this place, where we had the Daisetsu Four Seasons Course (3,850 yen). Unfortunately, wine is not available for drivers, so we opted for a non-alcoholic drink (700 yen) to quench our thirst. The "Entrata" served as a toast, consisting of onion sablé, pork rillettes, and egg wrapped in pastry, beautifully presented on a plate. The rillettes had a salty and firm taste, while the pastry had a gentle sweetness, both perfect with a bright Pinot. The "Antipasto" featured freshly made Kamikawa mozzarella cheese and tomato salad, with the cheese being slightly firm and juicy, complemented by the round acidity of the tomato, pine nuts, basil sauce, and orange jam. The "Primo Piatto" was broccoli and karasumi spaghetti, with tender and fresh broccoli and a light seasoning of karasumi in oil, resulting in an elegant flavor. The "Secondo Piatto" included roasted salsiccia and locally harvested vegetables, with crispy shiitake mushrooms and savory salsiccia that paired well with the vegetables, along with sweet satsumaimo and small potatoes, a well-balanced dish to enjoy with Bordeaux. The "Dolce" was a sake lees pudding from Kamikawa Daisetsu Sake Brewery, coated with chocolate and topped with black bean paste and walnuts, offering a rich and gentle taste experience. The homemade chocolates at the end were also delicious, enjoyed with coffee. Escaping the hustle and bustle of the city and the scorching heat, we savored a luxurious and leisurely time, relishing the seasonal Kamikawa vegetables and the superb dishes made from them, all while gazing at the vast northern land through the window. We are grateful for this once-in-a-lifetime experience and look forward to returning next year, vowing to stay at the villa and indulge in the marriage of wine and these wonderful dishes. Thank you from the bottom of our hearts for this blissful moment.

The cold corn soup had a rich corn flavor and was very delicious. The spaghetti with bacon and mushroom tomato sauce had a good balance between the pasta and sauce. The oven-baked cod with Upkawa vegetables had perfectly cooked cod. The sake lees pudding from Upkawa Daikishuzo had a delicious sake lees flavor. It paired well with herbal tea.

The food is of course important, but the scenery here is a big spice that really stands out. Even when the weather is bad, it adds to the flavor. In the morning, grinding coffee beans and sitting in a chair in the garden while sipping it is just perfect. In the summer, the amazing breeze blows in, creating an indescribable sense of openness. However, the wine paired with the food was truly outstanding. I can't go often, but I will definitely come back again.

I've always wanted to go to Fratello Mikuni. This time, I wanted to eat plenty of sea urchin in Shakotan, so I was looking for accommodation. However, everyone had already booked their rooms by the time I started looking. I tried waiting for cancellations, but it seemed unlikely. Finally, I found a room at Fratello Mikuni! So, I decided to go. Following my winter trip to Asahikawa, I wanted to visit a similar place, and I'm so glad I did! The food was fantastic at this lovely place. My son was wondering what kind of food Italian cuisine would offer, but, son, the high-end Italian food was delicious, right? You must be satisfied. At night, we could see a sky full of stars. The weather was perfect, and I was completely satisfied with staying at this wonderful accommodation.

My wife, daughter, and I visited as a group of three, and the restaurant had a splendid view of the Daisetsuzan mountain range when the weather was clear. We had reserved the "Mother Earth" lunch course. We started with an Entrata, which included three appetizers: terrine of pork with onion sablé, omelette wrapped in pie crust, and a rounded Camembert with rhubarb jam on top. They were all new flavors to us but delicious. Next, we had a Caprese salad made with mozzarella cheese using milk from Kamikawa. The cheese and tomatoes were fresh and tasty. The pork tongue and consommé with French spices in a soufflé style was flavorful. The sautéed cherry salmon with mustard sauce was cooked perfectly, and even though I usually don't like salmon, I enjoyed this dish. The spaghetti with squid and zucchini tomato sauce was made with squid and octopus from Hakodate, local zucchini, and tomato sauce. The flavors of the seafood were enhanced by the tomato sauce. The sake lees pudding from Kamikawa Daisetsu Sake Brewery was delicious, with a hint of sake lees flavor, topped with black soybean paste and crunchy walnuts. We ended the meal with coffee and a matcha-covered live chocolate, which my wife and daughter enjoyed, although I'm not a fan of matcha.

This location offers breathtaking views of the beautiful Daisetsuzan mountain range. The restaurant on the hill serves a full course meal by Mikuni that was absolutely delicious. We stayed at the adjacent villa and had dinner and breakfast, both of which were outstanding. It was a memorable experience that we will cherish forever. We are already looking forward to going back next year.

French and Italian fusion restaurant with a stylish atmosphere. Lunch offers a stunning view! It's located deep in the mountains, so be careful when driving. There is also accommodation available. The highlight dishes were the low-temperature roasted sweet potato and the main fish dish, herring. The herring was served with anchovy sauce and hidden underneath was a sweet Inca awakening. The dessert, sake lees pudding, was innovative and delicious (even though I couldn't drink alcohol, the thought was appreciated). It's so deep in the mountains that the drive back is seriously scary. You might wonder if there's really a restaurant in a place like this. Apparently, deer and bears might show up. It's a popular restaurant that requires reservations, but if it's not too crowded, lunch might be a better option as you can enjoy the amazing view. Restaurant Information: - Name: Fratello Di Mikuni - Location: Asahigaoka, Kikusui, Kamikawa-cho, Kamikawa-gun, Hokkaido - Parking: Available - Business Hours: 11:00-14:30, 18:00-20:00 - Closed on Tuesdays - Recommended Dish: Course Menu ¥8250

During the summer vacation of 2022, I went on a 3-night, 4-day trip to Furano, Biei, and Asahikawa. The restaurant had a fantastic location with a large window overlooking the Daisetsuzan mountain range. You could even see Ezo deer at the foot of the mountain through binoculars. I made a reservation for the more expensive dinner course priced at 10,450 yen. The Mikuni Premium Course included dishes like pork rillettes sablé, omelette wrapped in pie crust, cold corn soup made from freshly harvested corn that morning, Hokkaido scallops, Hakodate flounder, Impadella, cold capellini with Shakotan sea urchin, Jersey beef rib roast, plum sorbet, Upopoy Daizetsu sake lees pudding, black Chisen beans, petit fours, and coffee. The corn soup was wonderfully sweet, the flounder was light and tender, and the sea urchin pasta and beef roast were undeniably delicious. Each dish was very tasty. However, the portion sizes were disappointingly small. Although my motto is "a little bit of something delicious," I still wished I could have had 2-3 more plates. I felt like I wanted to request a course more suitable for a foodie like me. Thank you for the meal.

During the pandemic, unable to travel and feeling down, I was invited by a friend to Fratello di Mikuni for the first time. I chose the lunch course, "Mother Earth Course," and since I drove, I opted for homemade ginger ale instead of wine. Everything I ate was delicious. The highlight for me was the marinated and seared mackerel. It had a smoky aroma and was incredibly tasty. I wanted to have seconds (laughs). The staff were friendly and provided smart explanations without any pretense. The beans under the final small dessert looked very delicious, and if there hadn't been an explanation, I would have definitely eaten them (laughs). My stress melted away, and it was a happy day. I am completely satisfied!!

I have visited this place a few times, and every time I think back to it, I realize that I have never come here on my own. It has always been a kind of "reward" for me. I don't know what kind of course it was, but I gratefully enjoyed it. Each dish not only looks elegant but also tastes refined, showing respect for the quality of the ingredients and prepared with care. The attention to detail in the dishes and the tableware is evident. The clean and elegant interior, along with the splendid view from the window, allowed me to momentarily forget about the recent viral situation. I remembered the curry that the Tokyo Dasa from Myrebi had eaten, but I wonder when I will be able to try it. Another reward! Thank you for the delicious meal.

I would like to introduce breakfast and the room as I have already introduced dinner. First, let's talk about breakfast. There are several juice options to choose from, so I chose tomato juice, while my companion chose blood orange. I took a sip of the blood orange juice, and it was fresh and tasted like it was freshly squeezed. I couldn't help but smile at the rich and thick texture of the tomato juice, almost like a puree. It had a strong sweetness with little acidity, leaving a lingering sweetness. The onion gratin soup tasted exactly like onion gratin soup. I would love to have this kind of breakfast every morning. The galette had ham and cheese on top, and the cheese was delicious. I used to think Hokkaido cheese was just okay, but coming to this restaurant made me realize how tasty it can be. The yogurt with haskap berries had a gentle acidity. After the meal, I had a café latte. The advantage of staying at an auberge is being able to drink and then dive into bed right away, but the breakfast is also a great benefit. Having a proper juice, vegetables, and meal in the morning fills both the body and the mind. Then, returning to the room and lounging around with a full stomach until check-out time. I want to live like this forever. The room was like this. I chose the cheapest villa type, and the villa had three rooms in one building. The room was like a standard room in a city hotel - not very spacious but clean and sufficient. It felt more like a temporary stay rather than a place to stay for a long time. Because it's an auberge.

This trip to Hokkaido was a journey to visit Auberges. Two years ago, I had a similar trip and it was very enjoyable, so I wanted to do it again. Due to the timing of the pandemic, I couldn't do it until now. Finally, things have settled down with the pandemic. On the first day, I visited Kamikawa-cho in Hokkaido. For those who don't know where Kamikawa-cho is, it's on the way from Asahikawa to Sounkyo. I had ramen about a month ago to warm up my body that had cooled down. I came all the way here again to visit this place. It has one Michelin star. It is located a bit off from Kamikawa-cho, up in the mountains. It's inside a commercial facility called Daisetsu Mori no Garden. It's easy to reach from the highway interchange, so even from Sapporo, it would take about an hour and a half if you use the highway. I started with sparkling wine. The amuse-bouche was a sablé made with onions. The aroma of onions and black sesame stimulates the appetite. Inside, there is a rillette with a hint of garlic, which was delicious. I think it would have been even better if it was warm. Local vegetables from Kamikawa. It looked like a simple jelly, but there were hidden elements like a mousse made with garlic, offering a more distinct flavor than expected. The vegetables were genuinely delicious. Ah, this is Hokkaido. There were only a few types of wine by the glass, so I opted for a bottle. Since Italian wines were predominant, I consulted with the service staff and requested a 1999 vintage. It had aged beautifully into an elegant amber color with a slight sweetness from the barrel and a subtle acidity, which was very delicious. And all this for about 10,000 yen, which was fantastic. The worn-out cork indicated its age. The bread was a baguette, which was unassuming but just right for wiping the sauce. Sweet potatoes with cheese from Etanbetsu, topped with prosciutto. The cheese was delicious, fresh, and rich. Truly, this is the dairy kingdom of Japan. Pan-seared flatfish from Hakodate with tomato sauce. A classic dish, and the tomato sauce was delicious. The ingredients were slightly overshadowed, and the impression was mainly of the tomato sauce, which was a bit of a shame. Crab pasta. It was incredibly delicious, but the portion was small. I wanted more of it. This is because I have a big appetite, so normal people would probably be satisfied with this amount. Roasted beef. This was incredibly delicious. The fat melted sweetly and disappeared smoothly. It had no unpleasant heaviness in the fat, which was remarkable. It was a very delicious beef dish. Since beef was served, I had a glass of red wine. I think it was a Cabernet. I forgot to take a picture, but it had the classic taste of Cabernet. For dessert, there was fromage blanc with muscat grapes. The cheese was delicious. Another dessert was sake lees gelato, which was refreshing. The meal ended with tea sweets and espresso. Overall, it was a lineup of classic Italian dishes, and while there were no surprising elements, everything was consistently delicious. Almost all the ingredients were from Hokkaido, but the deliciousness of the cheese and beef lingered in my mind. Since the focus was on the ingredients, perhaps this kind of standard Italian cuisine is better. The portions were a bit on the smaller side, I think. The seasoning was not too heavy, so even elderly people could enjoy it. I wish there was an option to choose the portion size, especially for pasta. The service was excellent, as expected from a Michelin-starred restaurant. I relied on one of the service staff (perhaps a sommelier), and they provided warm and kind service typical of Hokkaido's Auberges. When they mentioned how beautiful the area becomes covered in white during the winter, I felt their deep affection for this place. This is what service is all about. Considering it's a course meal for around 10,000 yen, the quality was superb. The view is stunning when it's not dark, and it's worth coming all the way here. I would like to visit this place again in a different season. Thank you for the wonderful meal.

Lunch on the first day of the Hokkaido trip. I made a reservation for this restaurant run by Chefs Mikuni and Horigawa, which I really wanted to visit on this trip. I called about two weeks ago and although I wanted to reserve for the final day of my trip, it was fully booked, so I made a reservation for the first day instead. It took about 1 hour and 15 minutes by rental car from Asahikawa Airport to arrive. The view from the parking lot was magnificent, with a panoramic view of the Daisetsuzan Mountains. I was captivated by the view for a while before the opening time. Guests are guided into the restaurant in the order of their arrival. I ordered a non-alcoholic beer for my drink. For the food, I chose the "Daisetsu Four Seasons" course for 3,850 yen (tax included). Here is what I had: - Onion Sablé: A delicious sablé with caramelized onions, pork rillettes, chicken liver, and fig paste. - Quiche: Spinach quiche served with arugula and ricotta cheese paste. - Seasonal Colorful Vegetables: Beautifully arranged vegetables with consommé jelly and three hidden sauces - tapenade, black sesame paste, and green vegetable (chrysanthemum greens?). The vegetables were flavorful, especially the small carrots in the back, and the sauces added different flavors. - Short Pasta with Tomato and Mozzarella Cheese: A flavorful sauce with concentrated umami, balanced by the acidity of the tomatoes and sweet corn. - Enbetsu Amamu Pork Cutlet: Crispy on the outside, moist on the inside, served with balsamic vinegar in the front and carrot sauce in the back. - Sake Lees Gelato with Black Beans and Mango: A gelato with the flavor of sake lees, paired with black beans and mango. - Coffee: I chose an espresso. The restaurant had a French-style Italian atmosphere. While there wasn't anything outstandingly delicious, the food was refined and of high quality. The view from the window was stunning, enhancing the taste of the dishes. Considering the price, I was very satisfied.

This restaurant, named after the Three Kingdoms, opened in July 2013 and earned one Michelin star in the 2017 guide. Intrigued by the Michelin stars mainly focused on Sapporo, I made a reservation online in advance and headed to this restaurant in central Hokkaido. After enjoying the Daisetsuzan mountain range from Biei in the morning, we traveled to Asahikawa and then to Kamikawa-cho, which took about two hours. We smoothly made our way, enjoying a different view of the Daisetsuzan mountain range, and had: - For appetizers, there were two dishes, and the quiche made with local vegetables was delicious. - The pasta with a light tomato sauce and al dente noodles was tasty in an Italian way. - The main dish, sautéed using local pork, had the natural flavor of the pork. - For dessert, I had tiramisu after a long time, and it tasted different in Hokkaido with its delicious dairy products. Unfortunately, I only have a photo of the last small sweet, but the magnificent view of the grasslands and fields from the window, along with the effort to limit reservations to maintain the level of service, contribute to its Michelin one-star rating.

The restaurant, produced by chefs Seizo Mikuni from Hokkaido and Hideki Horikawa from Italy, is located in a fantastic spot overlooking the Daisetsuzan Mountain Range. It is a popular spot and was selected for "Italian Top 100 EAST 2021". On a clear sunny holiday, I visited this restaurant in Kamikawa Town for lunch during a drive. The view from the large windows was truly magnificent as rumored. I ordered the course meal "Daisetsu Four Seasons" (3,850 yen including tax). Since I drove there, I opted for the "Non-Alcoholic Sparkling Wine" (1,200 yen). The first course was "Quiche Lorraine", an antipasto featuring a quiche with plenty of eggs and vegetables, accompanied by a wild vegetable paste. It was a unique and delicious combination of sweet quiche and slightly bitter paste. Next was the "Bean and Vegetable Pan Soup", a rustic Tuscan-style dish resembling a stew with soft bread soaked in tomato-flavored soup and tenderly cooked cabbage, onions, carrots, and burdock. The "Kitami Satsuma-Imo Gorgonzola Cheese" featured sweet Kitami Satsuma-Imo with Gorgonzola cheese, served with a crispy Satsuma-Imo skin "senbei". The "Spaghetti with Spring Vegetables" seemed simple but was rich in flavor with anchovy and karasumi seasoning enhancing the taste of snap peas, asparagus, cabbage, and broccoli. The "Ebetsu Amamu Pork Roast" featured juicy roasted pork with balsamic sauce, mustard, and tapenade on the side, along with roasted lotus root, shiitake mushrooms, leeks, and potatoes. The dessert was a bitter Fondant Chocolat with gelato and strawberries. The gelato was made with milk and sake lees from Kamikawa Daisetsu Sake Brewery, adding a unique flavor. I chose an espresso for post-meal drink and enjoyed it with some small sweets. The staff was attentive, providing accurate explanations of the dishes and offering bread refills. The course meal had elements of both Italian and French cuisine, showcasing the restaurant's commitment to providing delicious food beyond genre boundaries.

I bought some sake at Kamikawa Taisetsu Sake Brewery and it was lunchtime. I thought about going to Asahikawa, but it's about a 1-hour drive and I'm not familiar with the roads, especially in snowy conditions. I searched and found a cafe called Midorigaoka Kura at Kamikawa Taisetsu Sake Brewery. I decided to head there, not sure if they were open at this time. Along the way, I saw signs for various facilities, indicating that there might be a place where people gather. The surroundings were snowy but sunny, and the navigation directed me to a slightly off-road. I thought I might have made a wrong turn, but then I saw a cabin with a sign. I parked my car and went to check the sign. It turned out to be Mikuni, a restaurant. I decided to go in and try their curry since I was already there. The staff seemed surprised to see a customer, but they were able to serve me the curry without a reservation. The spacious table I was seated at had a nice view of the snowy landscape outside. The waiter occasionally engaged in conversation, making me feel less lonely. The curry, made with sake lees from a nearby brewery, had a unique and delicious flavor. It was a simple dish but packed with rich flavors. I finished my meal, impressed by the quality of the curry. When I paid, I confirmed that the sake lees were indeed from Kamikawa Taisetsu Sake Brewery. It was a day well spent enjoying the offerings of the brewery.

I thought I had written a review about this place about six months ago. When I visited, it was the end of the year and the last day of business, so we had the place to ourselves. The chef was busy preparing our dishes and also making appetizers for reservations. The food was really delicious! The cooking really brought out the quality of the ingredients. We opted for the 5500 yen course this time, and it was so much food that we couldn't finish it all. (The bread was also delicious, which contributed to overeating.) Next time, I want to try a more affordable course.

The fusion of French Chef Mitsukuni and Italian Chef Horigawa at a stay-and-dine restaurant in Kamikawa Town offers lunch courses priced at 3500 yen and 5500 yen. I chose the 5500 yen course, which included: Smoked mackerel crostini, garden-style salad with garlic and anchovy sauce, sand liver with coffee powder and salted egg, consomme flan with asparagus and shiitake mushrooms, black rockfish sauteed with chrysanthemum leaves risotto and topped with udo and Madeira sauce, lasagna with stretchy cheese, Hyoucha starry black beef sirloin, Takinoue Town Fromage Blanc sorbet with mango and grapefruit, and coffee with tea sweets. The wine selection of sparkling, white, and red wines was well-balanced. The highlight was the special appearance of the heavenly black beef sirloin, usually served at dinner. The meal was a delightful balance of flavors and textures, making it a truly enjoyable dining experience.

I went twice last year. Both times for a 3500 yen lunch. The view is simply amazing. I chose this place for the view. It's truly luxurious. The seating is spacious and comfortable, a rare find in the city. When it comes to chefs from Hokkaido, Chef Mikuni is the first to come to mind. He's now known worldwide. I've been to his restaurant in Yotsuya, so I was lucky to visit this one too. The way the chicken was cooked was perfect. The presentation of the appetizers was also beautiful!