There is an entrance in the middle of the first-floor corridor of G Dining. As soon as you enter, there is a private room. This time, there may be a celebration with a lady in a kimono, so it will be a private dining experience. The course costs 12,000 yen. The broth was delicious and the portion size was just right. Everything was delicious. It may not be enough for young people, but it is a good restaurant that adults will appreciate. Thank you for the meal.

The calm and elegant handling of the counter knife work is impressive, and the sashimi seems to taste even better thanks to the sharpness. The consideration of serving tempura first to accompany the first beer is wonderful. The dried sweetfish is also outstanding with its perfect crispy and moist texture, truly delicious!

I visited this restaurant for the first time, as I had been curious about it for a while. The interior had a charming Japanese-style atmosphere. I sat at the counter and enjoyed a course meal with various delicacies. Each dish was exquisitely prepared and incredibly delicious. You could see the attention to detail in every dish, and I couldn't wait for the next one to arrive.

Located just a few minutes' walk from Susukino Station on the Sapporo Municipal Subway Namboku Line. It is tucked away on the first floor of a building. Upon entering, you can choose between a raised seating area and a counter. I chose an available seat. Today, I made a reservation in advance, so it will be chef's choice. There are a total of 9 dishes. The first dish is served on a large flat plate with colorful red, green, and white dishes that look visually appealing. It seems to be an appetizer. The second dish consists of a small amount of rice topped with something liver-like, with a subtly bitter taste that is very unusual. The third dish is fried fish and tempura. The fried fish is recommended to be eaten like fried chicken, and it is very delicious. The fourth dish is a selection of sashimi on a square transparent plate. I experienced a deliciousness that I had not experienced before with white fish sashimi and monkfish liver. The fifth dish is a soup-like dish. It was of a moderate warmth, so I finished it in no time. The sixth dish is two boiled Saroma oysters with a slight seaweed aroma. The seventh dish is a variety of ingredients such as bamboo shoots and eggs on a green square plate. There are many different ingredients in small portions, making it enjoyable. The bamboo shoots had a good flavor. The eighth dish is a luxurious tasting porridge. It felt completely different from the post-hot pot porridge enjoyed with a large group. Perhaps the difference lies in how the broth is prepared. The ninth dish is dessert, which is more like a sweet treat. It is not too sweet, but when enjoyed with the tea served at that time, the sweetness is enhanced. The "Chef's Course" menu, which includes only the dishes, costs 12,000 yen. Additionally, as a palate cleanser, I received a very sour plum as a service.٩( ᐛ )و

I requested a meal at a Japanese restaurant in Susukino for 10,000 yen per person. The dishes included: - Tofu with ground peanuts: The peanuts were not overpowering, giving the tofu a unique and soft texture. - Shishamo seaweed-wrapped sushi: The seaweed was strong, the rice was warm, and the sushi had a slightly strong vinegar flavor. - Kyushu-style ara fish with perilla leaf roll: The fish flavor was light and pleasant. - Yakon wrapped in bacon - Manjano chili peppers - Sashimi: The fish had a good chewy texture and flavor. - Yaito gatsuo with chrysanthemum sandwich: The fish skin was nicely grilled with a delicate fat, and the chrysanthemum added a crispy texture. - Shrimp and potato soup: The crab and mushrooms were overshadowed by the leek and three-leaf clover. - Steamed Saroma Lake oysters: The oysters were large and perfectly steamed. - Appetizers: Grilled Kammasu fish with citrus, simmered Quay fish, tender octopus, lotus root stir-fry, rolled omelet with dashi broth, clam broth tea with seaweed and cheese, and kabosu ice cream. - Green tea and sake: The green tea was strong, and the sake subtly showcased the chef's culinary skills.

This is my first visit (^ ^) The entrance on the first floor of G Dining has a nice atmosphere. The dishes are all carefully crafted and have a seasonal touch, which is great. The subtle arrangements are impressive and appeal to connoisseurs. The lineup of sake is also extensive and impressive.

Japanese restaurants can sometimes be intimidating or expensive, but this place strikes a good balance. While not cheap, it's reasonably priced. The seasonal fried dishes are served fresh and not too greasy, and the sashimi is incredibly fresh with thick slices of octopus. This restaurant is delicious.

A hidden gem restaurant in central Sapporo! I was invited to an important dining event and visited this place. The atmosphere inside was calm and we were seated in a private room. I was satisfied with the staff's service, the ambiance, the speed of the dishes, and the quality of the food!

I tried a private room for the first time. There wasn't anything particularly memorable, but all the dishes were delicate and creatively made! Personally, I prefer the counter seats for the immersive experience. I wonder why tempura at kaiseki restaurants is so delicious. Thank you for the meal ★

I used it for a reception. The courses using seasonal autumn dishes were visually appealing and tasted elegant. There were private rooms, and it was a calm and beautiful restaurant.

I used it for a meal with someone I am grateful to. The restaurant is located in a calm hallway-like area on the 1st floor of G Dining, and the entrance of the restaurant has a nice atmosphere. Do they only offer course meals? There was no drink menu, and as soon as we sat down, the course began. We were guided to a private room near the entrance, and I wondered if there was only one room. However, it seemed that there was another group as we heard voices leaving. Perhaps they only serve two groups a day... It is by reservation only, but they kindly accepted our reservation on the same day. It was during the period of shortened business hours and self-restraint request, and it was a Thursday, so we were lucky to find an available seat. The dishes were all delicious, giving off a traditional kaiseki cuisine impression. While I often enjoy kaiseki dishes that add originality to traditional kaiseki, this kaiseki is definitely orthodox, perfect for those who love Japanese cuisine, dislike trendy dishes, or for those who are older. It's also a high point that it is located in G Dining, making it easily accessible for anyone in the city, and the building's name is well known, making it easy for meeting up. I definitely want to visit again when the season changes. Thank you for the meal.

I love the taste and the chef at this restaurant, and have visited several times. I really like the chef's personality. The food is always amazing.

We visited during the coronavirus pandemic. The restaurant is located on the first floor of a building along the main street. We used the traditional tatami room, which was very relaxing. The food overall was delicious. The whole family was very satisfied. We would like to visit this restaurant again.

There are many delicious restaurants in Sapporo, Chuo-ku, Minami 3-jo Nishi 3-chome, on the 1st floor of "G DINING". It was fully booked on Saturday, so we had made a reservation in advance. I went with my gourmet cousin from Sapporo. There is one private room, and the rest are counter seats. The owner, Mr. Matsumura, arranges flowers and also does calligraphy, so the restaurant is decorated with beautiful flowers. The calligraphy and paintings in the restaurant are done by the owner, and you can take them home. They are currently getting winter-themed items printed at a printing shop, so they apologized for having autumn-themed items at the moment. We ordered the 10,000 yen course. We started with beer for the first drink, and I had two glasses of sweet potato shochu "Red Demon" afterwards. My cousin had sake. ① Walnut tofu - fragrant walnut tofu served with vinegar miso. ② Topping - on top of rice, there is ibara crab roe, which has a nice saltiness that goes well with alcohol. ③ Deep-fried tiger puffer fish, moroko, Manjū chili pepper, and gingko nuts - the puffer fish has a lot of umami packed around the bones. It's best to take a big bite. ④ Sashimi - Matsukawa flounder, bluefin tuna, sea urchin, sweet shrimp, monkfish liver, and boiled abalone - I was taught that wrapping the monkfish liver in Matsukawa flounder and eating it is delicious. It's a very tender and elegant monkfish liver. There is also shrimp miso in a small dish. ⑤ Soup - contains deep-fried shrimp potatoes. - Sweet and soft shrimp potatoes. ⑥ Chrysanthemum greens, fallen leaves, and peeled shiitake mushrooms in broth - refreshing and delicious. The fallen leaves might be the last of the season. ⑦ Grilled dish - grilled Menuki with Saikyo miso, mixed wild vegetables, nameko mushrooms, edible chrysanthemum, etc. - the Saikyo miso is just right in flavor. The white part of the rice stalk can be eaten, not just for decoration. It has a popcorn-like texture. ⑧ Meal - clam ochazuke - inside, there is also cheese, which surprisingly goes well. ⑨ Dessert - persimmon ice cream - there are red beans at the bottom, and it's a Japanese-style ice cream. It is served with a rich light tea. It was a very satisfying meal. The drink menu is reasonably priced, around 13,000 yen per person. The attentiveness of the owner, Mr. Matsumura, and the female chef, Ms. Miura, was also pleasant. This is a Michelin Guide Hokkaido ★ restaurant!

Located north of Susukino, this counter-style room has a cave-like atmosphere reminiscent of a storehouse. There are also tatami rooms available, making it suitable for entertaining guests. We opted for the 10,000 yen course. Highlights: - Peanut tofu, rapeseed blossoms, shrimp, vinegar miso - Ibaragani (thorn crab) innards, rice - Fugu tempura, fried oyster, seri tempura - Fugu, foie gras, tuna roll, sea urchin, botan shrimp sashimi - Softshell turtle, grilled sticky rice ball soup - Fugu skin salad with sesame dressing - Mackerel grilled on cedar plank with Kumamoto bamboo shoots and seaweed vinegar - Fugu porridge with blue cheese topping - Assorted pickles Sake: - Bijoubu Junmai, melon flavor - Hidakami Usunigoriso Junmai Overall, it was an enjoyable kaiseki meal from a renowned Hokkaido establishment. The dishes were delightful, and the experience was worth it. Card payment not accepted.

A little while ago, I visited for the 30th anniversary celebration last month. This time, the price was only 10,000 yen including drinks, as a token of gratitude for the usual cheap price. I will only upload photos, but the dishes were as elaborate as always, and I spent a wonderful time that was worth more than this price. I hope the owner stays healthy and continues to serve delicious food for a long time to come. During my 3-month visit, I enjoyed the meal with a friend who came to Sapporo, just the two of us at the counter. The appetizers included sesame tofu with firm texture, shrimp, and ginkgo nuts for the seasonal taste. The sushi included shad and smelt, which can only be enjoyed at this time of year. The tempura was a fry sandwich of shrimp and matsutake mushrooms, combining the crispiness of matsutake with the rich flavor of shrimp. The sashimi included firm and sweet spear squid, creamy sea urchin, matured red snapper, plump Hokkaido shrimp, and fatty and lean tuna, all delicious. The steamed pot of matsutake and conger eel had a strong aroma of matsutake and tender conger eel, a delicious dish on the hot plate. The side dish was a moist simmered dish using seasonal ingredients. The second fried dish was grilled matsutake and Japanese beef rib roast, which paired well with miso and sake. As a sake lover, I enjoyed the homemade salmon roe as a side dish. Finally, I had matsutake rice. I enjoyed the delicious dishes that reminded me of the lingering autumn while watching the cooking at the counter. During my 3-month visit, I visited with two friends this time and used a private room. The sushi included fresh baby sardines and roe crab roe battleship. The baby sardines were perfectly tightened with a delicate and elegant umami, while the roe crab roe had a burst of umami in a crunchy texture. The tempura included shrimp and eggplant sandwich tempura, okra flowers, and sweet corn, a light and delicious tempura as always. The sashimi featured live Hokkaido shrimp, white mill shellfish, female tuna toro, and Rishiri sea urchin, all with excellent freshness and delicious flavors. The soup was conger eel with umeboshi and yuzu peel slices, with clear broth and a moist and umami conger eel flavor enhanced by kombu and refreshing umeboshi. The seasonal Junsai in a cool glass dish had a refreshing taste with a clear broth for a summer-like flavor. The grilled dish was a specialty, homemade dried sweetfish. The crispy texture and sweetfish aroma were delicious. In addition, there were fried long shrimp, salmon roe, and other sake appetizers. The large and crispy bluefin tuna had a savory aroma and a firm texture typical of Hokkaido's deliciousness. The conger eel somen, made in a thin and long shape using conger eel, went down smoothly even in this hot weather. I had a leisurely and enjoyable time with delicious Hokkaido cuisine and flavorful sake, surrounded by friends from Sapporo. During my visit after 4 months, this time I visited with three friends. The appetizer was warabi tofu with shrimp, served on a plate with a cherry blossom pattern, giving a spring-like feel. The Sayori sushi rice was made into cherry rice, giving a spring vibe. The tempura included pufferfish tempura and local mountain vegetables. Both were delicious, but the spring-like taro sprouts with ample pufferfish tempura were exceptional. The sashimi featured firm flat clams, creamy sea urchin, matured sea bream, plump button shrimp, and rarely eaten whale tail meat. The fatty whale tail meat was truly delicious. The soup was made with live sweetfish and grilled rice cake with spring onion, with a fragrant Japanese-style broth that was comforting. Katsuobushi mixed with spiny lobster, Ise lobster, and Taraba crab, topped with Mizunoe seaweed, was a luxurious side dish.