Last time, I was impressed by the 5500 yen course, so this time, with a long-awaited business trip to Hokkaido, I first fixed the schedule. Although the prices at all the restaurants have gone up, this time I requested the 11000 yen course. I was once again fully satisfied. However, there are other restaurants that offer excellent dishes while keeping prices relatively low, so it wasn't as shocking as before. I think it's a good restaurant. There were many customers. The restaurant seems to be thriving. Below, I will briefly describe my impressions of each dish. (1) Grissini First of all, I think the quality of this grissini is high. The difference between the surface and the inside is good. The surface is crispy, with a distinct outline, and different from the inside. It looks much more beautiful than regular grissini. The fragrant taste of the surface is also very good. It looks different from the grissini in my Queen Alice cookbook. I've never made Queen Alice's grissini, so I want to try making it in the winter when farming is easier and think about why our grissini is superior. (2) Amuse-bouche (a) Tomato-flavored meringue I was very surprised by this dish last time. This time, I didn't feel as surprised as before since I had already tried it, but it's still delicious. The rich taste, like sun-dried tomatoes, combined with the crispy texture of the meringue is delicious. (b) I don't remember the name, but I have a rough idea. I may have been in a hurry and my description may be inaccurate. I think it was a small tart with a potato flavor on the bottom. The top was a thick anchovy butter that allowed you to enjoy the different textures and flavors. This was also quite delicious. (c) Charcoal pizza The structure is like ravioli. The outer charcoal dough was crispy, and the inside was a semi-liquid oregano and tomato flavor. The contrast in texture was very good. Each dish is well thought out from the start, so I felt that I could expect good things this time as well. I was quite disappointed by Gentil H's amuse-bouche, but this was different. (3) Fried Goma Fuedai There was a potato paste underneath. I learned about a fish called Goma Fuedai for the first time. I'm sorry for my lack of knowledge. The fried fish was nicely done, and the contrast with the flesh was pleasant. I also liked this dish. (4) Focaccia The texture was fine. It had a hint of cinnamon, but I was told that cinnamon was not used. I personally felt that there are some recipes that include cinnamon in small amounts in such fine-textured focaccia. It was said to be fermented for a long time. Since I arrived early, I was the only customer for a while, so I had quite a conversation, and my memory of the taste is somewhat vague. Also, the pace of the meal was quite fast, and the course ended in about 70 minutes, so I felt like I was sprinting through the meal. I should have asked for a bit more time to enjoy it. (5) Pasta 1 It was quite thin pasta, about 1.4mm. The type of pasta was tagliolini (flat thin noodles), and I only remember the clams and enoki mushrooms as ingredients. I could taste the salt and olive oil. Compared to (1)-(4), I didn't find this dish as delicious. (6) Gnocchi This was delicious. The truffle flavor matched well with the cheese. The combination of potatoes, wheat, cheese, and truffles is very good. (7) Drinks I think the first was blood orange, and the second was a dry ginger ale. The quality was maintained at a certain level. (8) Meat The main meat was duck breast, which was mild in taste. The side dish was giant shimeji mushrooms and Swiss chard. There were also edible physalis in the back. The meat itself was mild, but the crispy skin and the savory aroma complemented the mild taste of the meat. It was quite good.

I made an internet reservation on this site and had the ~ Evolution Development ~ costruine (dinner time) course for ¥11,000 per person (including tax). The course included the following dishes: - Salmon Yogurt with Dill - Red Snapper Gazpacho with Micro Herbs - Tagliolini with Hokkaido Shrimp and Myoga - Ravioli with Red Chicken and Tantaka - Wagyu Beef with Zucchini in Red Wine - Cheese with Amanatsu and Earl Grey - Petit Fours All the dishes were gentle and elegant in flavor, which was great. The Italian wines we had were unique and the pairing was perfect. It was a live kitchen, but the table seating was a bit far from the kitchen, so it was a bit disappointing that we couldn't see the cooking. I forgot to take photos of the Shine Muscat and Burrata cheese.

It was a very atmospheric and delicious Italian restaurant. I had a surprising and enjoyable time with delicate dishes and unique wine pairings. I am grateful to the sommelier and chef who made me feel the joy of Italian wine for the first time. The dishes were simple yet delicious, with aromas and textures coming together beautifully. Thank you for the meal.

Hello, I'm Little Tooth, the Northern Stroller. Today, I visited a casual Italian restaurant with a counter. At the counter, you can watch the chef cooking in the open kitchen while enjoying your meal. We started with a foamy soup and then please see the photos. Everything was delicious, but the highlight was the pasta. The sommelier was kind, and the chef had a gentle demeanor. It was a restaurant that was welcoming even to solo diners. Thank you for the meal.

I made a reservation for a 7000 yen course lunch to celebrate my husband's birthday. The restaurant was beautiful and had a lovely atmosphere. The food was delicious, and they even offered unlimited bread refills. The staff were friendly and chatted with us besides explaining the dishes. I will definitely visit again when I want to treat myself.

You can enjoy delicious Italian cuisine in a calm atmosphere with sophisticated interior. I was impressed by the young chef's skill and sense. Every dish was well thought out. The wine recommended by the sommelier was perfect. I had a great time.

Sapporo restaurant with an open kitchen in Susukino that focuses on counter seating. The interior is sophisticated and the service is attentive, creating a comfortable atmosphere. The dishes are not too heavy, with elegant seasoning and a nice balance of Japanese ingredients like myoga. This makes it popular among women, especially older ladies. The Hokkaido-produced ingredients are excellent, with the Ebeito Rosso roast pork being a standout dish along with delicious vegetables. The Italian cuisine is light and delicate, showcasing the local ingredients. It's a perfect place to enjoy Italian food leisurely in Sapporo.

The other day, I went with a customer and it was good, so I went with my wife this time. The hamo had a lot of bones and the sea urchin pasta was a bit salty. However, for this price, the quality was satisfactory for everyday use, and my wife was very pleased!

Seventh day of the trip. This is the shop I visited for the first time in Sapporo last time. I made a reservation in advance for the "~Unknown~ sconosciuto" course (which was 15,000 yen including tax at that time). I thought it would be quiet on a Monday night, but there were already 12 customers, and it was bustling. The manager and sous chef, Tamazaki, was the main chef, handling the cooking alone with incredible concentration. Chef Nitta, who I visited last time, has started his own business, and Tamazaki, who worked for 5 years, has been promoted to main chef, now in his third month. The "~Unknown~ sconosciuto" course requires a reservation by the day before, and it changes quite a bit depending on the good ingredients available at the time. The drink was grape juice from Yoichi Eco Farm. It had a fruity taste and a rich flavor, very delicious. It was very sweet, but with a good finish that doesn't linger. I also had a Bordeaux non-alcoholic wine, which I like for its sharpness, but I also like this richness. I added another glass midway. Tomato and herb vegetable gaspacho - The tomato flavor was subtly sweet, and the herb vegetables added a refreshing acidity, a nice first dish. Smoked oysters from Daisuke, Wakkanai herbs, yogurt and olive sauce - The skin was lightly seared, and the smooth texture of the low-temperature cooked flesh was amazing. The herb's freshness was the accent. Magochi, zucchini, wine sauce - The texture was firm but not tough, with a good elasticity just before it becomes tough. The milky wine sauce highlighted the magochi with a smooth richness. Tagliolini, shelled clams, shiso, myoga - The tagliolini had a good firm texture. The shelled clam's elasticity and umami were solid. The shiso's green color was the accent. I felt like having another one. Ravioli, Akadaira hiyodori, white nukadoko tantaka - The ravioli had a perfect texture, the white nukadoko tantaka cheese had a solid richness, and the flavorful chicken made me ecstatic. Asahikawa Takasago beef lamp - Prepped by marinating in Takasago sake and grilled. It had a refined red meatiness and a subtle spread of rice koji richness that made me ecstatic. Young corn sweet passion fruit semifreddo - Chocolate chips shaped like seeds were included, and the board was made of cardamom white chocolate. The passion fruit's sweetness and acidity were followed by the chocolate seeds. The crispy white chocolate added texture. Handmade adzuki tea - The tea had a very nice aroma. I couldn't take notes on the small sweets, but there were about three items with ingredients like soy sauce that are not usually used in sweets, and they were surprisingly delicious, with a subtle unique flavor. The unique taste of this restaurant seems to continue even though the chef has changed. I am a bit concerned about the chef's health as the workload seems hard for the number of customers. Hokkaido Italian cuisine is rich in cheese and has a short lead time, so I am surprised by the flavors that cannot be tasted in Tokyo. I plan to revisit next time I come to Sapporo. Thank you for the meal.

It's a well-known restaurant that could be called a hidden gem. The food is delicious, the sommelier's wine recommendations are great, and the service is excellent! The atmosphere is suitable for business dinners, but also perfect for dates, couples, or even dining alone. It's a versatile and delicious Italian restaurant that I will definitely visit again!

Visited at 5:30 PM on June 11, 2023. This restaurant, "Teatro di Massa," was selected as one of the top 100 Italian restaurants in Japan. I made a reservation for the Foodlog Net course (¥7,000) and visited promptly. Please note that the course contents may differ from what is written on the menu. I always find it difficult to remember Italian dish names, so I wish they would provide a printout with the dish names and descriptions. Since I had to drive, I ordered a soft drink, specifically the Yochi natural grape juice, which was incredibly rich and delicious. The course was served in the following order: - Hokkaido Makeup Queen cold soup: A cold soup with cocoa and milk, unlike any I've had before, incredibly delicious. - Akashimo chicken Porchetta: Chicken rolled into a ham-like dish called Porchetta, cooked at low temperatures, and again, incredibly delicious. - Scattato of scallops: Scallops seared and served with eggplant and okra in a soup, simple yet bringing out the flavors of the ingredients, very tasty. - Thick clam pasta from Akkeshi: Pasta with delicious Akkeshi clams and myoga, cooked al dente, very refined. - Ebe pork sauté from Eniwa: High-quality fatty pork that becomes more flavorful as you chew, simple yet highlighting the flavor of the ingredients, very tasty. - Pistachio semifreddo: A frozen dessert with plenty of pistachios and a balance of sourness from the raspberry sauce and sweetness from the semifreddo, very delicious. - Baci di Dama: Almond cookies with a layer of chocolate, the slightly melted chocolate blending with the almond cookie in your mouth, delicious especially with espresso. Italian cuisine is still a bit of a challenge for me to express, but all the dishes were elegant and delicious. The owner, who also served as the waiter, provided excellent service, and the restaurant's standard was high. This place has the potential to become even more popular. Thank you for the wonderful meal.

I visited for Sunday lunch. The staff's customer service was really good. I had the lunch course, but there was no explanation of the menu at first, so I didn't know what was coming. The food was delicious overall, and the portion was enough to make me full. The atmosphere was really nice, so I would like to visit again when I go to Sapporo.

I visited Teatro di Massa, an Italian restaurant located on the 2nd floor to the left just after passing through Tanuki Koji. The restaurant has a large C-shaped counter that can seat around 12 to 14 people, as well as two tables. I chose the 15,000 yen course, which includes amuse-bouche, 2 appetizers, 2 pasta dishes, a main course, and dessert, all featuring local Hokkaido ingredients. The vegetables used were particularly delicious, with the seasonal green and white asparagus being exceptionally sweet and juicy. The gnocchi made with Hokkaido potatoes also stood out for its strong sweetness. Today's menu included: Matsukawa flounder with Genovese sauce, firefly squid bruschetta, tuna cutlet with arugula, roasted asparagus with prosciutto and egg sauce, pasta with cherry shrimp and udo, Hokkaido potato gnocchi, Hokkaido beef with white asparagus, and chocolate panna cotta with butterbur scape gelato.

Located at 3-8 Nishi 8-chome, Oyo Building 2nd floor, this Italian restaurant is a popular spot that has been selected as one of the "Top 100 Italian Restaurants EAST 2023". I made a reservation and visited for lunch on a holiday. The name "Teatro" means "theater" in Italian. While there are table seats, the main focus is on the counter seats. The counter seats surround the kitchen, allowing guests to enjoy watching the cooking process. I reserved the lunch course "Starting Point" (7,000 yen). I started with a glass of white wine, "Lee Bank Van Blanc 2020" (1,100 yen). The amuse-bouche consisted of two items: "Bruschetta" with Toyama firefly squid topped with bottarga, and "Potato powder cookie" with anchovy butter. The warm onion soup with sautéed scallops was served next, followed by whole wheat bread. The fish dish was fried cherry trout with a light smoke flavor, served with mashed potatoes. I then enjoyed a glass of red wine, "Campanone 2021 Apatsua Di Sanjorjo" (1,200 yen). The pasta dish was clams and cod pasta, followed by the meat dish of sautéed Ebe pork with a slightly sweet balsamic sauce. For dessert, I had hazelnut panna cotta with rosemary-scented ice cream. I ended the meal with rosehip tea and small sweets. The staff were very friendly and provided detailed explanations of the dishes and wines. It was a great experience enjoying delicious Italian cuisine in a casual setting at this lovely restaurant!

I used this place on Christmas. I did a lot of research in Sapporo, but sushi, for example, cost around 30,000 yen, so I chose this place based on various reviews. ◆Atmosphere: It's located in a mixed-use building? which was a bit surprising at first. It's on the second floor. There weren't any particularly Christmas-like decorations. ◆Ordering process: Around November 20th, about a month in advance, the menu was posted on the webpage, and reservations were only accepted by phone. I didn't notice it was posted due to work, so even though there were two seatings, the first one was already full, so we had to book for 20:30. ◆Customer base, crowdedness: It was fully booked. ◆Duration: Reserved for 20:30. Dessert arrived at 22:40. ◆Service: It felt like a live kitchen. There was one sommelier for the wine, who engaged in enjoyable conversation. ◆Menu: The Christmas course was 16,800 or 19,800 yen plus drinks ordered on the day. ◆No parking available. ◆Food: There were hits and misses, but overall it was good.

It was delicious! - Yumemai Yamame fritters - Aji Genovese - Marinated Hokkaido Shimae shrimp - Fritters of shirako (cod milt) - Pasta with Pacific saury and enoki mushrooms under snow - Sapporo Nanban with red beef from Kinnai - Tonka bean panna cotta with salted ice cream

The staff's service was amazing. The portion and taste were just right, and I definitely want to come back to this wonderful restaurant. Another fantastic restaurant. Many handsome male staff members ❤️ Good taste, good service, good view. No complaints. Thank you for the meal.

It's been about a year since my last visit! Last time, I had a dinner meeting here, so this was my first time having lunch. The lunch course, with two classic beers for two people, was a great value for under 10,000 yen. Everything was delicious and on par with the dinner course! The bread was freshly baked and fluffy. It was a wonderful anniversary celebration!

My sister's birthday request was for a smart conversation at the restaurant. The service was great. We ordered a course meal, and the dishes were served in small portions like French cuisine. They used seasonal ingredients, so none of the dishes listed on the menu on Tabelog were served. I was looking forward to trying the coffee risotto. The meat was duck, and the side vegetable turned out to be white asparagus instead of leeks. The fish was either sea bass or sablefish, I couldn't remember. The most surprising thing was the sharpness of the knife! It was like a knife without any jagged edges... I want that knife! I was so impressed by this that I turned red. The bright red macaron was delicious!

The visit at lunch was great! - New onion soup - Sakura trout with asparagus, spring-like visual - Scallop fritters with potato paste and white wine sauce - Ayu fish pasta - Ossobuco, delicious veal stew with bone-in meat - Coconut panna cotta with blood orange and rosemary gelato - Tea sweets and drinks Overall, everything was delicious!

It's been a while since my last visit. There wasn't anything particularly impressive, but the atmosphere and service were generally good. The staff's voices were a bit quiet, making it hard to hear. With the impact of masks, it's understandable in these times. I missed out on hearing the explanations of the dishes, which was a shame. Overall, the service was very good. There were some missed opportunities here and there. However, the chef is young and has a fresh approach, so with more experience, they are likely to mature even more. The restaurant has good sunlight streaming in, creating a lovely scene. But it can make you feel a bit sleepy with the warm light (laughs). If I have the chance, I will visit again. Thank you for the meal ★