I was brought to this restaurant by a colleague from work. It is my colleague's favorite place, and they recommended it as a great place to eat fish. The restaurant has counter seats and tatami seating, making it suitable for both business and casual dining. The head chef is a skilled sushi chef, and he can make sushi upon request. The menu mainly consists of Japanese cuisine with a focus on fish, and all the dishes look delicious and perfect for those who enjoy drinking. Some of the dishes we tried were Pacific saury sashimi, surf clam sashimi, and sautéed ginkgo nuts. My colleague taught me a new way to eat Pacific saury, which is to add pepper to soy sauce. It was a great combination! Ginkgo nuts are a bit of a hassle to peel, so it was nice that they were already prepared for us. They paired perfectly with sake. It was a wonderful meal!

Hello everyone. How about having a meal in Susukino with a friend for a change? I feel like eating fugu in winter. But I don't want to get too full with a course meal. Let's go to Nakamura, a taste place where they have delicious fugu sashimi and other dishes. When you get off the elevator on the 5th floor of the building, you'll see the restaurant right in front of you. The navy blue noren curtain is stylish. We'll be guided to a calm tatami room on the left. Even though there are only two of us, let's start with three servings of fugu sashimi and beer. Cheers. The appetizer is cod roe and simmered eggplant in sweet broth, which is delicious. This makes me look forward to the other dishes. Let's order one serving each of stir-fried snow crab with black pepper, grilled whole sea bream, fried oysters, pickled herring, and two servings each of lily root gratin and steamed sea urchin. Let's switch to hot sake quickly, and as expected, the texture and elegant sweetness of the fugu sashimi go well with sake. Let's divide the three servings of fugu sashimi precisely (^w^). The snow crab has a slightly Chinese aroma and a spicy kick. The fried oysters are a bit less flavorful compared to the ones I had at a shop in Toyama. The whole sea bream is grilled very plump and juicy, the master chef here is really skilled! The steamed sea urchin with a gentle touch has plenty of sea urchin and sauce. The lily root gratin with scallops and topped with rock seaweed is a great accent, my favorite of the day~＼(^^)／ I've already made a reservation at the next restaurant, so let's leave with our stomachs 60% full (^^) The total bill was 19,200 yen. I estimate that the fugu sashimi, which is priced by market value, doesn't exceed 2,500 yen per serving. This is a recommended restaurant for both locals and tourists who want to eat delicious food. Thank you for the meal.

The reputation was very good. Igarashi, Taguchi, and Hatayama cost around 8,000 yen per person.

I was able to eat a luxurious course with the best cost performance thanks to the reservation of a regular customer who has visited for the second time (^O^)‼️

Very delicious. Sakuraba price 6,000 yen with all-you-can-drink.

Thank you for the meal, Adachi-san.

It was delicious(^O^)

Everything is delicious

The grilled beef tongue with sansho pepper was not grilled but rather sweet and stewed, and lacked the aroma of sansho pepper. I won't be going back.

Maybe it would have been better if it was a hot pot?

The early March blizzard has finally subsided and it's Friday... with my transfer confirmed, there's only a little time left in Sapporo. So, I can't just stay cooped up at home. I'm heading out to Susukino (laughs). Today, I'm splurging a bit and going to the upscale Japanese restaurant "Nakamura". There's a counter and it seems like there are private rooms in the back for groups. - Draft beer (Super Dry) 650 yen - Otaru beer 600 yen - Classic (bottled beer) 650 yen - Onikoroshi (Kunimare) 500 yen - Yuki Sabi (Junmai sake) Kunimare 800 yen - Assorted sashimi 3000 yen (tuna, scallop, sea urchin, live octopus, squid, scallop, hokkigai, kazunoko) - Yurine gratin 800 yen Thinking that tomorrow is a day off, I indulged in a lot of alcohol~♪ Otaru beer is also refreshing and easy to drink. When I looked at the menu and wanted sashimi, there was no price listed... so I asked the staff directly!! "How much is the sashimi?" "We can make an assorted plate for you, what is your budget?" I was pushed back with a question (^_^;) So, I counterattacked with "What is the average price?" "It ranges from 2000 to 3000 yen." Oh, it's still a high price. So, I went for the luxurious 3000 yen sashimi platter. With 8 types of fish, it's a lavish spread~♪ I couldn't resist having some alcohol with this. The tuna, scallop, live octopus were all delicious (*´∀`)♪ The Yurine gratin was piping hot with the fluffy texture of the yurine! It was delicious. Thank you for the meal~♪ [Ratings on Tabelog] ☆3.56 [Tanuki Rating (Night)] ★Overall... 36 points ★Atmosphere... 7 points ★Food... 8 points ★Menu... 8 points ★Cost performance... 6 points ★Likelihood to revisit... 7 points

On the second day of the Sapporo expedition, we had dinner at this restaurant. The chef's phone call when making the reservation was very polite, so we had high expectations. The restaurant is located on the 5th floor of a building, and it has a nice atmosphere from the outside. Inside, there are counter seats right at the entrance, and tatami seats in the back. It seemed quite lively, with two groups already seated at the counter. We started with a toast with a draft beer. For food, we ordered grilled abalone with butter and soy sauce, fresh smelt tempura, and lily root gratin. The abalone was very tender, and the aroma of butter and sudachi citrus enhanced the flavor. The smelt was deep-fried and then soaked in broth, giving it a southern barbarian flavor. The lily root gratin was bubbling hot, with a creamy texture and scallops mixed in. It was very delicious. We added another drink, opting for Otaru beer, which was easy to drink with a refreshing taste. We also added corn tempura, which looked delicious when others were eating it. It was crispy and seemed to have onions fried with it. We also added ponzu sauce and fresh oysters. We switched our drink from beer to sake, choosing the Asahikawa sake, "Kokushi Muso." It had a smooth and easy-to-drink taste. All the dishes were delicious. The female floor staff also provided pleasant service with a sense of humor, making our time there enjoyable.

This is a restaurant located on the 5th floor of a building. It has a bit of a exclusive vibe, and I wouldn't have come here if it wasn't for a friend's recommendation. I usually prefer to visit street-level restaurants, so coming to a place like this on the 2nd floor or higher is rare for me. Therefore, I have a lot of respect for people who know about restaurants in such locations. When I got off the elevator on the 5th floor, the entrance was right there. Inside, there are a few counter seats and private-style sunken kotatsu seats. I couldn't find the price of draft beer on the menu, but a bottle of Sapporo Classic beer was 650 yen, so I assume it's a similar price range. The food menu is quite extensive, with daily specials also available. They even had Ishikari hot pot, so it might be aimed at people from outside the area. The price for the daily sashimi wasn't listed, so I assumed it would be somewhat pricey. The sashimi was excellent. The chu-toro was the best I've had this year. The abalone was a nice touch too. I only tried a few other dishes, but they were also good. The staff were friendly. Smoking is allowed. Apparently, they used to be located in the same building below, so they have been in business for a long time. It's no wonder they have regular customers. The restaurant has a variety of seating options, making it suitable for different occasions. It's not cheap, but the sashimi is top-notch. I'm glad I was recommended this place. I can't come here often, but I definitely want to visit again.

It's getting cold, so it's the season for hot pot! We were eagerly waiting for the "Yose Nabe" (assorted hot pot) at this restaurant. The ingredients included fresh seafood like KinKi (yellowtail), Taraba (king crab), Madai (sea bream), Hotate (scallop), Awabi (abalone), and Tsubu (whelk). We devoured it quickly, and even though the broth was almost gone, they made a delicious porridge to finish off the meal. The Yose Nabe here is probably the best in Sapporo! Everyone was satisfied and it was a fantastic meal. This restaurant is a must-visit for locals and tourists alike. They offer a wide variety of fresh seafood and mountain delicacies, mostly handmade. Recommended dishes during this season include grilled Daikoku butter or salt, grilled herring, fresh herring sashimi, homemade Kazunoko (herring roe), Yago-tachi (octopus and green onion skewers with miso), live snow crab, Soi (a type of fish), and Madai tempura or grilled in a ball shape. The Madai grilled in a ball shape is a delicacy that is sweet and delicious. They also offer fugu Shirako (blowfish sperm) for those who want to try different dishes. The menu is extensive with many options to choose from. When we visit with a group of 3-4 people, we always order the chef's choice sashimi, Tsubu garlic, shrimp shumai (homemade), deep-fried KinKi, and bamboo shoot grilled, which are our go-to dishes. For tourists, sitting at the counter and asking the chef for recommendations is the best way to enjoy the meal. One interesting thing to note is that when you order oyster fry, they start shucking the oysters right in front of you to make the dish fresh. This shows the chef's dedication to serving delicious food. The restaurant offers set courses starting from ¥6,000, but I recommend ordering a la carte to choose your favorite dishes. As time passes, you may see other dishes that catch your eye, and sticking to a set course might leave you feeling like you missed out. The restaurant has a relaxed atmosphere, making it a high-end izakaya without being too formal. Prices may be higher compared to other izakayas, but the quality of the food ensures a satisfying dining experience. Lastly, since the restaurant is always busy, making a reservation in advance is a must.

I went to the restaurant with my boss. My boss paid for the meal, but the decision of the restaurant was up to me. My boss likes restaurants that are a bit on the expensive side but offer delicious food, good atmosphere, and great service. My boss dislikes places that are expensive but serve mediocre food or have poor service. It's quite challenging to find a restaurant that my boss will enjoy, as he is used to dining at high-end places all over the country. I feel hesitant if the restaurant is too expensive, as I am the one being treated. It's always a struggle to find a restaurant that is reasonably priced and satisfying. This time, I chose Nakamura based on reviews on Tabelog. The restaurant had a nice atmosphere with a counter and private rooms with sunken kotatsu tables at the back. Overall, the food was satisfying, but the corn tempura had some unmixed flour, which was disappointing. We also had dishes like shishamo and hatahata, but the highlight was the sea urchin and tororo rice we had at the end! Despite being full, we couldn't stop eating it. The staff was prompt in clearing the table and made the dining experience enjoyable with smooth service, allowing us to have a good conversation while enjoying our meal.

On November 23, 2012, I visited the main branch of Naruto in Otaru for lunch, enjoying their delicious half-fried dish before heading to Sapporo. I met up with a reviewer from Tochigi, "Ikura-kun," to continue enjoying the White Illumination event that had started the day before. Our next stop was "Ajidokoro Nakamura" located at Minami 3 Nishi 3. This restaurant had been featured on a TV show called "Himitsu no Kenmin SHOW" for their "Cod Roe Salad." With high expectations due to the recommendation from keipapa, we sat at the counter and started with a toast of beer. The chef quickly replaced the crab appetizer with a delicious yellowtail daikon dish when he learned that my companion was allergic to crab. The young chef was attentive and humble, and the service was friendly. Among the dishes, the sashimi platter stood out, especially the medium fatty tuna and soy sauce. The fresh medium fatty tuna from Matsumae had a smooth texture and no acidity, while the soy sauce had a nice crunch and umami flavor. The beef tongue with sansho pepper was unexpectedly tender and had a fluffy texture with a slightly sweet seasoning. The simmered kinki fish was requested by "Ikura-kun" who preferred fish over meat due to Tochigi's inland location. The small yet flavorful kinki fish had a light and sweet simmered taste, typical of Hokkaido cuisine. The highlight was the creamy sea urchin steamed dish, which had a fluffy and delicate texture that would appeal to female diners. I tried the blowfish sperm sac for the first time, which was surprisingly mild and not as flavorful as I had expected. Other dishes included charcoal-grilled shiitake mushrooms seasoned with salt, large and thick-capped with a perfect saltiness, and asparagus from New Zealand, sweet and tender as per "Ikura-kun's" request. The selection of alcohol was limited but included carefully chosen options from around Japan. I enjoyed a few cups of sake, particularly the Urasenke Zen from Miyagi, which was elegant and delicious. The restaurant seemed to cater more to guests from Honshu, with a slightly upscale and business-friendly atmosphere. The prices were reasonable, and the chef's skill in sourcing quality ingredients from Hokkaido and beyond was evident. Overall, it was another enjoyable dining experience. Next, we planned to visit a ramen shop for a final meal, but since we were already full, we decided to take an interval break at a pub instead.

Reviewer from Otaru and a friend enjoyed a leisurely lunch in Otaru before exploring the canal and heading to Sapporo for the main event of the trip - Sapporo White Illumination. They started the evening with a toast of beer, making sure to inform the staff about a crab allergy. The appetizer initially had salmon roe, but it was quickly changed to daikon with a delicious result. The sashimi was excellent, especially the tuna and shrimp. Grilled shiitake mushrooms were thick and fluffy, while grilled asparagus was sweet and vibrant green. Beef tongue with sansho pepper offered different textures in each slice. They also enjoyed tsukune, simmered night kingfish, butter-grilled ginkgo nuts, fugu milt, and oyster fry. The variety of shochu from Okinawa and Hokkaido added to the fun of the evening at Susukino, Sapporo's entertainment district. The feast continued into the night.