This was my first visit. The price of the course was communicated upon arrival. The seasonal dishes were delicious. There was no drink menu, so you had to inform the staff of your choice. I tried to order an additional dish after the meal, but was told it was not possible, which was a bit disappointing. The portion sizes seemed a bit small.

The restaurant is located on the 3rd floor of Belle Nanajuuketankan Building, facing Ekimae-dori in Nishi 3, Minami 7, Chuo-ku, Sapporo. The chef uses seasonal ingredients to create carefully crafted dishes that convey a sense of dedication. The dashi (broth) was excellent, making the food delicious to both look at and eat. It was a great dining experience.

I used this Japanese restaurant in Susukino when I went to Sapporo for work. It seems to have been in business for a long time, and there is also a branch called "Aji Shigeha Nare". There are private rooms with sunken kotatsu tables, creating a calm atmosphere that is perfect for relaxing and chatting with multiple people. The timing of the food being served was good, and even though we ordered a lot of drinks for the group, they were promptly provided. The taste of the dishes was also very delicious. What stands out in my memory is the incredibly tender simmered octopus. The flat clam sashimi was also good, and the finishing touch of sudachi soba was delicious. Overall, the service was very attentive and the taste of the food was unquestionably good. However, personally, I felt that the variety and quantity of dishes were a bit lacking. Since there are many other options in the city, it may be a bit difficult to decide whether to repeat. Thank you for the meal.

I visited after a long time to celebrate, and the main dish was seafood-based Japanese cuisine. Each dish was carefully prepared, visually appealing, and delicious. The dishes were not too salty but rather flavorful and gentle. Thank you for the feast!

The other day, we held a welcome party for the new staff and a pep rally for the upcoming busy season. We chose a place on the 3rd floor of a mixed-use building across from Toyokawa Inari, south of Susukino intersection. The restaurant was recommended for its excellent customer service by the landlady. The food was okay, nothing particularly outstanding despite the luxurious touch of using matsutake mushrooms for the seasonal menu. It seemed like the landlady was off duty as there were only male staff members. Oh well, the staff seemed to enjoy the food, so let's consider it a win. Thank you for the meal. Cheers! My Guinomi's Recommendation.

It was a while ago, but I believe I went there on Christmas! The dishes were all delicate and beautiful, and the flavors were delicious. The portion sizes were generous. It wasn't the most expensive course, but I was very satisfied with the luxurious and abundant variety of dishes. The kind atmosphere of the female proprietor was also very lovely. I would definitely love to visit again.

Sesame tofu with edamame, shrimp, simmered hijiki, and adzuki beans. Salted salmon roe with kombu and grilled blowfish sushi. Tang dynasty scallops, scallop and sea urchin sandwich, shiitake and matsutake mushrooms, okra tempura. Conger eel with kudzu starch, crystal eggplant, and matsutake mushroom soup. Snapper with live prawn, sea urchin, steamed octopus, garnished with soy sauce and wasabi. Tang dynasty with heart-shaped tofu, island shrimp, grilled scallop, and chopped okra. Grilled dish with pickled sweetfish, eel, fried snow crab, and garnished with horseradish and vinegar jelly. Matsutake rice with yuzu zest. Roasted sesame, crushed plum, and green onion appetizer. Pickled cucumbers and turnips. Fig ice cream.

A little disappointed... Next time, I will come to eat the wild eel that was in the tank.

Noa, Sugiehei

A friend in Sapporo took me to this very cozy restaurant inside a building. We had a private room and enjoyed a meal of authentic Japanese cuisine made with local ingredients. The seafood from Hokkaido was truly delicious, and we also got to taste seasonal ingredients like bamboo shoots. The dishes were meticulously prepared with elegant flavors and fresh ingredients. The service by the hostess was excellent, making the dining experience stress-free. The prices were reasonable for the quality of food. Overall, it was a great meal!

This visit was a long time coming. The appetizer of ginkgo tofu with chestnuts has a chewy texture, and the walnut flavor and sweetness of the shrimp create a gentle and pleasant taste. The fried dishes include bitter sprout cabbage tempura, juicy shiitake mushroom tempura, and delicious blowfish tempura. The sashimi consists of tuna from Oma, sea bream, and sea urchin. The tuna is similar to medium fatty tuna with a good amount of fat, while the sea bream has a nice texture and is wrapped in sea urchin. The soup is a black lacquered bowl with a Japanese-style broth, enoki mushrooms, crab meat, watercress, and a crab dumpling with sesame seeds. The dumpling adds a nice flavor, and the abundance of watercress and mushrooms creates a healthy and simple taste. The grilled dishes include miso-marinated oilfish, sea pineapple, black beans, tamagoyaki, and octopus vinegar. The oilfish is firm and has a rich and savory taste, while the octopus vinegar has a chewy texture and a pleasant taste that goes well with sake. The rice dish is warm noodles with daikon and beef tendon. The gelatinous beef tendon and tender daikon create a comforting flavor in a refreshing broth. It was a lively and enjoyable time spent in a private room with a friendly atmosphere.

I found a skilled Japanese restaurant after passing through Tanukikoji from Susukino towards the market. The restaurant is small with a counter and a few raised seating areas. The chef in the kitchen is like a straightforward enka singer from the Showa era, and the hostess looks like she could be from a Heian period picture scroll. The dishes served were not extravagant, but the crab miso, sashimi, tempura, green pea tofu, and the rice with a mysterious sauce were all delicious. The chef's skills were truly impressive. I must mention again, the hostess's smile and hospitality were exceptional.

After Mr. Nishimitsu, I had to adjust my time, and luckily a new top-level sushi restaurant opened in the same building. When I left my seat to wait, I was fortunate to find an available seat. It was a luxurious experience. The sake and dishes were excellent, and I was impressed by the quality of the ingredients and the craftsmanship. The flavors were outstanding, and the overall dining experience was truly amazing. The restaurant's atmosphere and presentation were top-notch, but what truly stood out was the exceptional taste and satisfaction. It may not be the absolute best, but it is definitely up there. The chef's creativity and skills were evident in every dish, and the attention to detail was remarkable. Overall, it was a dining experience that I would highly recommend.

On the first day of my trip to Sapporo on June 14, 2014, I found a restaurant called "Kappo Ya" while looking at information on Tabelog. I tried to make a reservation by phone for the top 3 restaurants on Tabelog, but unfortunately, I couldn't get a reservation at "Hanare Ajishige." Eventually, I called the main store and was able to make a reservation. The restaurants where I couldn't make a reservation were Juzan, Onmi, and Sakaba Shinzen. When I arrived at the restaurant and opened the door, I saw regular customers sitting at the counter and the landlady next to them. Although I had made a reservation, I was seated at a sunken kotatsu table. Smoking was allowed here. There were three private rooms and a counter. When asked about drinks, I ordered a beer first. A few minutes later, before the appetizers arrived, the chef who brought the appetizers asked, "Did you order a drink?" I replied that I had ordered earlier. Before the appetizers were served, I was asked again, and when the beer and appetizers arrived, I didn't think much about the delay in the beer order. Later, the landlady apologized for forgetting and said, "I'm sorry, I forgot." I didn't think much about it because she seemed nice. I think it's because her personality came across as not bad. When I made a phone reservation, I mentioned that I wanted to have rice instead of soba as the last course. I like rice as the final course in kaiseki cuisine because I like takikomi gohan. The landlady assured me that it would be fine since I would be full, so I felt relieved. However, even though each dish was delicious, the final rice dish was just a small amount in a teacup. I thought, "Huh? I'm not full yet." Even as a woman, I should have felt uncomfortable with the final rice dish, but I didn't. It felt more like how you fill up your stomach with ramen. When we reached about 80% full, the others with me weren't full yet and said they could still eat ramen or gyudon. I think the portion should be increased. Definitely!!!! It was also mentioned in other reviews. Also, I think it would be better if the prices were listed on the alcohol menu. When calculating, it's around 800 to 1000 yen per item, I guess? Each dish was well seasoned and delicious, but it's a shame for the restaurant. When I went to the restaurant, the outside was very lively, like there was a festival going on. I had a little chat with the landlady, and she said there was a festival at Nakajima Park. It seemed like today was the first day of the festival. Lastly, thank you for the owner and landlady for the farewell, and for the business card I received on my way out. I'm undecided about coming back. If the portion is improved, I would like to go again, but... Thank you for the meal.

Taste Heavy Address: 3rd floor, Nanko Building, 37 Nishi 7-chome, Chuo-ku, Sapporo, Hokkaido Phone number: 011-511-8889 Rating: 4 A friend invited me out to eat and when I requested Japanese food, they took me to a restaurant called Taste Heavy. The restaurant had private rooms, and when I entered, it was a room with a sunken kotatsu table. The floor was heated, creating a warm atmosphere, and next to the private room, you could hear the sound of running water, adding to the nice ambiance. The staff were friendly, and all the dishes were delicious. They explained each dish to us, but we were too busy chatting and didn't remember much. The grilled mackerel in sweet miso was particularly delicious. The sea urchin and shirako (milt) salad was also great, as well as the yogurt ice cream dessert. The flavors were very refined and the presentation was beautiful. However, the portion sizes were small. Each dish came in tiny bowls one after the other, and even after finishing everything, we were only about 70% full. We joked that we could probably still eat a bowl of rice or something. I thought that this restaurant is probably best enjoyed when you're a bit older and your stomach is smaller.

Overall, the taste was subtle and elegant. I visited on a Friday night, and there was no one sitting at the counter seats, which was a bit concerning as there were no other customers around.

I visited three times. The first time I sat at the counter, and the second and third times I requested a private room. The owner, an older man, is in a separate area. The person serving here is probably his apprentice. The dishes served by this young chef, who doesn't seem to be very old, are all meticulously prepared. The cooking method, seasoning, and presentation are all excellent, but perhaps lacking a bit in originality. It feels like he is still honing his skills. I am looking forward to seeing his improvement.

[Store Appearance] The Japanese restaurant has a high-class exterior and interior. [Atmosphere] Salarymen are eating and drinking while enjoying the food. [Service] The service is neither particularly good nor bad. [Taste] The dishes have a strong flavor, which may suit locals. The broth is difficult to describe. The portion size for each dish is quite small compared to other restaurants. The number of dishes in a course is also limited. [Price] 8000 yen, 10000 yen, 12000 yen [Service Charge] Included

I used it for a year-end party. I chose the 8000 yen course, which included dishes such as persimmon with white miso and salmon roe, mackerel sushi with tempura, ginkgo nuts (tempura made with black matsutake mushrooms, Kyoto red chili peppers, sweet potatoes, etc.), assorted sashimi (flounder, bonito from the Matsukawa region, sea urchin, etc.), sautéed saffron cod with abalone sauce, grilled Kyoto duck, beef tendon somen noodles, La France white wine. The ingredients were all high-class, and even though my taste buds couldn't fully appreciate them, I felt it was worth the price considering the quality. Although I didn't get very full, the amount was sufficient for the price of a high-class meal. It was the perfect cuisine for a year-end party. I think everyone who attended the party was very satisfied, and I was also very satisfied! It took about 2 hours to serve all the course dishes, and I felt that the intervals between dishes were a bit long. It may have been because there were 10 people, but I wondered if they were preparing the dishes after taking the order.