The serene atmosphere, calming traditional Japanese decor, and exceptional kaiseki cuisine at this restaurant exuded a sense of tranquility and sophistication. The craftsmanship honed in Michelin-starred restaurants in Hakodate was evident in the dishes served, each showcasing the beauty of seasonal ingredients and the elegance of Japanese cuisine. From the simmered dishes to the sashimi and grilled fish, every bite was a delight for the senses. The steamed crab and sea urchin, grilled saury, and red miso soup were particularly outstanding. The meal ended with a delicious coconut milk ice cream and strawberry dessert, followed by a soothing matcha and bracken rice cake. The experience was truly a journey into the world of Japanese fine dining, leaving a lasting impression of exquisite flavors and impeccable presentation.

Located in a chaotic building mixed with various shops in Susukino. I made a reservation due to limited seating. Sat at the counter with beautiful tableware. The attention to detail was evident from the presentation to the taste. Each dish seemed carefully thought out in terms of color and balance. The sashimi and grilled dishes were outstanding, with crispy skin and tender meat. The sea urchin and eggplant ankake was unbelievably delicious. The freshness of the sea urchin was exceptional. The shrimp shabu-shabu was prepared instead of meat for my companion, and it was served in a hot pot with charcoal, keeping it warm throughout. The broth after finishing the shabu-shabu had a deep flavor that I couldn't resist sipping, resulting in a burnt tongue (laughs). The meal ended with salmon and salmon roe mixed rice cooked in a hot pot, which was simply amazing. I had seconds with extra crispy rice. It's hard to find such authentic Japanese cuisine in Tokyo, so I was extremely satisfied. If I ever visit Susukino again, I would definitely revisit this restaurant.

This is my third visit to this restaurant. The octopus carpaccio and tofu soup, beef tongue and sea urchin shabu-shabu, snow crab miso soup, gold rush and rice, lightning watermelon and melon, matcha and peach jelly were all delicious. The sommelier's service was impressive and this has become my favorite restaurant. The lightning watermelon sorbet for dessert was a pleasant surprise.

This was my 10th visit to this restaurant, and once again I was amazed by the creativity of the chef. The fried blowfish was exquisite, the texture of the conger eel was fluffy, and the freshness of the button shrimp was surprising. The egg dish was perfectly cooked, and the soba noodles with sea urchin, abalone, and abalone liver paste was a luxurious treat. The crab shabu-shabu was flawless, and the eel rice dish the next day was delicious. For dessert, we had mango and black sesame ice cream, followed by matcha and a special paste made by SUNAO, known as the "Nerikiri Bancho." Everything was truly exceptional, and I urge you to experience it for yourself. You'll understand why I want to visit this restaurant every month.

I have been visiting this restaurant every month, but I couldn't make it in May due to a conflicting schedule. The Hokkai Shrimp, Water Eggplant, and Junsaio Junsai with Tosazu Jelly were delightful with a nice texture. The Junsai Jelly was refreshing and good. The Amadai Matsukasa-yaki with Winter Melon and Yuba Sauce was amazing, especially the crispy skin of the Amadai. The Live Botan Shrimp, Sawara Flounder, and Live Octopus were all delicious, with the transparent flesh of the Botan Shrimp being particularly good. The Sawara Flounder sashimi was crunchy and tasty, and the Live Octopus with Sudachi was excellent. The Hokkaido Black Wagyu on a Salt Plate was heavenly, melting in the mouth. The vegetables with salt were also delicious. The White Miso Crab Cream Croquette with Fugu Shirako, Uni, and Abalone was luxurious and tasty, with caviar on top. The Butter Corn was also delicious. The Shark Fin, Uni, and Snow Crab Roe Omelette in a rich broth was gentle and flavorful. The Fugu Hirezake, Uni, and Snow Crab Omelette were exquisite, with the surprise of Fugu Hirezake inside. The Timeless Bamboo and Bamboo Shoot Rice in a pot was incredibly delicious, complemented perfectly by the red miso soup and pickles. The Champagne Jelly with Strawberries and Melon, and Coconut Milk Ice Cream were refreshing and delightful. The Matcha and Nerikiri three kinds (Pig, Long-tailed Tit, and Seal) were all delicious, especially the Long-tailed Tit and Seal. The creativity and skill of the chef never fail to impress. Cheers! I can't wait to see what delights await me next month. This was my ninth visit, and I have never had the same dish twice. Such a talented chef!

A modern Japanese cuisine restaurant in Susukino, Sapporo, with a sophisticated atmosphere. It's a great place for a date or a slightly formal girls' night out. They have a great selection of modern wines and seasonal Japanese sake, making the drinking experience really enjoyable. The owner of the restaurant, who trained at a renowned ryokan in Hakodate and famous Japanese restaurants, offers an omakase course paired with sparkling wine, white wine, red wine, and three types of sake, creating a fun and story-driven pairing experience. The sommelier, who previously worked at Plaza Hotel in Sapporo, curates the pairings. I had the restaurant to myself for a while as the previous customers left within 30 minutes, allowing me to enjoy the wonderful performance by the owner and sommelier. The omakase course, paired with wine, cost 15,000 yen, with a 5,500 yen pairing and an 810 yen T-point discount from Tabelog, totaling 19,690 yen. The pairing included a refreshing and citrusy Spanish Cava, fresh sashimi, fried shirako and sea urchin, and more. The climax was a Burgundy red wine paired with crab cream croquette, sea urchin, caviar, and red snapper milt. The meal ended with a delicious duck shabu-shabu from Takikawa, Hokkaido, and a sweet red miso cooked rice. Dessert was a decadent Dekopon jelly with strawberry mascarpone and black sesame ice cream, followed by a cute pig-shaped matcha meringue. Everything was delicious and I felt truly happy and satisfied.

Opened in Susukino on October 1, 2022♡ A traditional Japanese restaurant where you can enjoy seasonal delicacies! The owner honed their skills at a Michelin-starred restaurant in Hakodate and renowned establishments in Sapporo. They use carefully selected ingredients that are in season nationwide to create their dishes (*´ω`*) Reservations are required, and they only accommodate two tables and two counter seats at a time. You can see the kitchen right in front of the counter, adding to the elegant atmosphere of the place! There are also high-end sushi restaurants on the same floor. It brought back nostalgic feelings as it was the former location of an izakaya where I used to work (lol) I visited with my sister!! The menu consists of a total of 9 dishes♡ - Appetizers: Shako (mantis shrimp) tempura, fava bean tempura, hairy crab meat, snow crab miso with king crab ovaries, pufferfish skin with junmai ponzu sauce - Sweetfish grilled with miso paste: Grilled with pine nuts and garnished with green peas - Sashimi: Arctic char and ark shell served on ice - Cherry salmon grilled with miso paste: Served with two-color asparagus and bonito jelly - Snow crab white miso cream croquette: Topped with sea urchin, pufferfish milt, and caviar - Wagyu beef shabu-shabu: Featuring Furano black wagyu beef, kudzu starch noodles, turnips, king oyster mushrooms, yellow napa cabbage, freeze-dried tofu, and black konjac - Scallops and bamboo shoots clay pot rice: Served with soup and pickles - Dekopon jelly, strawberries, black sesame ice cream - Matcha and nerikiri sweets: Served by staff who used to be in the tea ceremony club From start to finish, the food was delicious and the staff's attention to detail was amazing!! The sake selection leans towards the refreshing side, complementing the dishes well (˙꒳​˙ ) I highly recommend this restaurant with confidence! I can't wait to come back (๑•ω•๑) Thank you for the wonderful meal♡

White shrimp, with a sweet taste, and the karasumi (bottarga) was excellent! It felt like I could eat it forever like a snack. The sakuramochi was really delicious! The crab miso topping was just right! The white fish milt was exquisite. The three sashimi dishes were incredibly fresh! The sakuramasu (cherry salmon) teriyaki was so tasty! The texture of the bamboo shoots was amazing! I had the mochi shabu-shabu for the first time. The Kujo green onions were perfect! I wanted to finish the suppon (softshell turtle) soup completely, but my stomach was already 90% full (^◇^;) The sea bream rice with bamboo shoots had an exquisite texture! The Dekopon (a type of mandarin orange) jelly was refreshing and delicious. The warabi mochi was soft and tasty. Wow, even though it was my 8th visit, all the dishes were new to me. I'm impressed by the creativity of the chef. I wonder which day I should go in May... (^ω^)

In the heart of Susukino, there is a cozy restaurant called Oishi-san. They carefully prepare seasonal ingredients in a traditional Japanese style. Today, I enjoyed the omakase course with 6 different pairings. The first drink was a dry Spanish Cava, easy to drink with no strong aftertaste. <Appetizer> Hotaruika (firefly squid) and udo (mountain asparagus) from Toyama, served with mustard miso. The two types of tempura in the background were fluffy shrimp and crispy fiddlehead fern. Both were delicious and raised my expectations! The second drink was a spring limited edition Japanese sake called Daioname Tenge. It has a rich aroma and is served in a beautiful pink Edo Kiriko glass. <Soup> Snapper soup with fresh fava beans, daikon radish, and snapper. Topped with white leeks and sansho leaves, it was gentle and reminiscent of spring. The third drink was a dry sake called Kamikawa Taisetsu from Hokkaido, made from 100% ginjo rice. <Sashimi> Ohyo (halibut) and scallops from Hokkaido. The halibut had a firm texture similar to flounder, while the scallops were incredibly fresh with both liver and adductor muscle attached, offering a sweet flavor. The fourth drink was a white wine from the Moon Shore Winery in Lake Toya, Hokkaido. Transparent and fruity, it resembled Japanese sake with plenty of minerals. <Grilled Dish> Grilled sea bream with crispy skin and stir-fried udo. Squeezing sudachi lime over the sea bream, the oil-grilled skin was crispy, and the flesh was full of umami. The fifth drink was a red wine from Burgundy, France, made from 100% pinot noir. It had a slight acidity, making it light and easy to drink, pairing well with Japanese cuisine. <Rice Porridge> Crab ankake with sea bream and uni, topped with sakuramochi-style mochi rice. The combination of sakura flavor, uni, and crab was surprisingly harmonious. The sixth drink was a sake called Hiran Kizuna from Nagasaki, made from 100% Yamada Nishiki rice, with a rich aroma. <Hot Pot> Mackerel shabu-shabu with bonito and kombu broth, cabbage, mushrooms, maroni, kudzu starch cakes, and tofu. Served with mountain vegetables, bamboo shoots, and mackerel, it was a delightful shabu-shabu experience. <Rice> Beef tongue and bamboo shoot mixed rice, onion and udo pickles, and red miso soup with enoki mushrooms and tofu. The thinly sliced beef tongue was not greasy and was devoured in no time. <Dessert> Refreshing Dekopon jelly, honey-coated strawberries, a rich sweet potato and cream cheese paste, and sakura cream-filled sakura mochi. Finally, matcha, warabi mochi, and brown rice tea. The detailed explanations from the head chef and sommelier allowed me to enjoy each dish and drink, creating a wonderful memory in Sapporo. I would love to visit again! Thank you for the feast! ♩

I recently visited a new restaurant that has been receiving high ratings on Tabelog and was highly recommended. The seasonal course meal was priced at 15,000 yen, and they offered a variety of drinks such as sake, wine, and champagne to pair with the food. We started with a toast of champagne and enjoyed the first course of firefly squid and mountain vegetable tempura. The firefly squid was delicious when dipped in the sauce on the plate. The seasonal mountain vegetable tempura had a nice hint of bitterness that paired well with the sake. I ordered the Zenchitori sake from the Tanada Sake Brewery, which I believe is the best sake they offer. The clam soup was gentle and tasty, and the sashimi included thick slices of flounder, tuna belly, and engawa. The local chicken had a strong flavor that stood out with salt or sauce. The dish of burdock wrapped in Shiraoi beef with sea urchin, caviar, and quail egg was visually luxurious. The cherry salmon shabu-shabu was also delicious, especially when paired with the flavorful broth. The dessert consisted of fruit and sweets, perfect for ending the meal. The restaurant also had a sommelier who could help with drink pairings. Overall, the restaurant had a good price range, service, and atmosphere, and I predict it will become even more popular in the future. Currently, they have limited seating, so reservations may be hard to come by, but they plan to expand in the future. Thank you for the delicious seasonal meal.

This is dinner in Sapporo. I requested a Japanese meal as I have a French lunch the next day, and a friend living in Sapporo recommended this place. It is a restaurant run by a young chef from the famous Ryokan Wakamatsu in Hakodate, which opened last September. Located on the 4th floor of a building, the interior is stylish with a gray color scheme and lively jazz music playing. We were seated at the counter and started with a toast with Cava. The dishes we enjoyed included blue grain clam simmered in soy sauce, taro sprouts and white fish tempura with cherry blossom salt, clams in kudzu sauce, sashimi of tuna and sea bream, grilled golden eye snapper, beef and bamboo shoot roll from Kamifurano, and more. The meal ended with sweet potato and cherry blossom bean paste sandwich, followed by green tea and bracken rice cake. The service was impeccable, with a serene chef and a veteran sommelier from a hotel background. Overall, it was a delightful experience of spring flavors in Sapporo.

Located in Sapporo, Chuo-ku, Nangojo Nishi 3-1-4, 11th Green Building 4F, Susukino, this restaurant called "Oi Kaw" is a new addition to the dining scene in Hokkaido. Owned by Keiichi Oikawa, who has experience working in renowned Japanese restaurants, this establishment offers two course options: a seasonal recommended course for ¥15,000 and a special seasonal course for ¥22,000 (includes blowfish sashimi and hot pot). Reservations are required, and the restaurant exudes a high-end atmosphere on the 4th floor of the building. The menu includes a variety of dishes such as appetizers, soup, sashimi, grilled items, main dishes, hot pot, rice, miso soup, dessert, and more. The presentation of each dish is meticulous, with a focus on seasonal ingredients and flavors. The atmosphere is elegant, and the service is top-notch, making it a great choice for a special dining experience.

Located in Chuo Ward, Sapporo City, Hokkaido, this refined restaurant offers traditional Japanese cuisine in a sophisticated setting. I was very excited to visit such a place, as it's not often that I get to experience this kind of dining. Upon entering, I was greeted with the seasonal course menu priced at ¥15,000, which included dishes like tempura firefly squid, sea urchin, and cod sprouts, as well as a sashimi platter with spot prawns, scallops, and flounder. The meal also featured dishes like Hachinohe chicken, Kagoshima black beef with bamboo shoots, and Shabu-shabu of cherry trout from Setana-cho. The meal concluded with a comforting dish of conger eel and bamboo shoot rice, followed by sweet treats like sweet potato papaya kiwi yogurt sauce, and warabi mochi with matcha. Everything was delicious, with impeccable flavors and textures that showcased the quality of the ingredients. The price was not cheap, but the satisfaction of the dining experience was worth it. I always appreciate how a meal can make me nod in agreement with each bite. This time, I was truly satisfied and happy to have discovered such a wonderful restaurant. I look forward to returning with each changing season. Thank you for the wonderful meal!

"Kogomi, taranome, and firefly squid tempura were delicious. The clam ankake was amazing with the clam broth. The snow crab and spear squid with sea urchin was great with the white soy sauce. The Hichin chicken with butterbur miso and shepherd's purse had a nice aroma. I forgot to take a picture of the simmered fish collar. I also forgot to take a picture of the cherry salmon shabu-shabu. The beef tongue cooked rice had a fantastic texture. The sweet potato and red bean mochi with fruit was excellent. The warabi mochi is a must-have at the end. It's warm and tasty. This was my 7th visit, and all the dishes were new to me. I think it's time to go back to the beginning, especially for the gratin dish that I want to try. Looking forward to the next visit. ==========="

It seems that it opened in 2022. The quiet chef, who trained at famous traditional inns in Hakodate, prepares authentic kaiseki courses right in front of the counter. The presentation of seasonal ingredients is visually appealing, and the taste is top-notch. The sake ware is also lovely. This is a must-visit restaurant for entertaining clients. Non-smoking. Credit cards accepted.

How many times do we eat in our lifetime? And as we get older, how many more meals do we have left? It makes you think that there are certain ingredients you want to try at least once in your life. And sometimes, unexpectedly, you can be moved by the skill of the chef at a restaurant you visit. Fortunately, I had such an experience on this day. I had a meeting with a colleague at a building. But honestly, at that point, I had no expectations at all. After all, it's a restaurant in a mixed-use building! That's all I thought. However, oh... something feels different. When I got off the elevator, there were several restaurants. Each one exuded an upscale atmosphere. The restaurant we visited that day, "Oikawa," also had that kind of atmosphere. Can I really open this door? I entered cautiously. Inside, there were counter seats and table seats, but it wasn't a very large establishment. It was designed to accommodate a limited number of people so that the owner could pay attention to every detail. There was also a sommelier on hand in the restaurant. Oh... is this place...? When I sat down at the counter, I was greeted by an array of amazing knives. Each knife was sharpened to perfection for different purposes, making it seem like they could cut through anything effortlessly. I've been taken to various upscale restaurants before, but this was my first time at a place like this... What would you like to drink? When asked, I hesitated and said, "Highball, please." But there was no whiskey highball on the menu. They served whiskey mixed with carbonated water instead... Oh, the sommelier is here, so it should be fine. When asked about the setting, I replied, "It's good." Looking at the menu, I learned that "Oikawa" serves a variety of seasonal ingredients in a set course ranging from 11,000 yen to 22,000 yen. That day, I opted for the recommended seasonal course priced at 13,200 yen. So, what would be served was left to the discretion of the owner. The first dish that came out was "hiryouzu cheese yaki." This is a type of ganmodoki, mainly known in the Kansai region. By the way, the cheese on top was mozzarella. Is it from Hokkaido? There was truffle salt in front of the dish. I dipped a bit of it while enjoying the appetizer. Ganmo? Is this ganmodoki? I only know it as something that goes in oden. But this was completely different. It contained a solid shrimp surimi, and the combination of cheese and truffle salt created a unique flavor for the appetizer. Oh, is this how the course progresses...? The next dish was "yurine manju." Manju? In the middle of the plate was a manju with kuzu-an on top... Oh, this flavor is too good. Yurine is almost always from Hokkaido, but it's mainly consumed in the Kansai region. It has a sweetness similar to potatoes and a smooth texture, so I asked the owner what was in the yurine. He said it was just yurine. So, he used about 2-3 pieces per serving. The texture was very pleasant, smooth, and the natural sweetness of yurine stood out. It was enveloped in a gentle dashi flavor from the kuzu-an. Can I have seconds... I almost said that.

The restaurant opened on October 1st and this is already my 6th visit. I have never eaten the same dish (except for fruits) in all 6 visits. I am impressed by the creativity of the owner! And everything is delicious! It's my first time trying Lemon Bubble. It has a gentle flavor with a hint of acidity. The combination of the world's top three delicacies with sea urchin and duck is simply exquisite. The luxury of having blowfish milt shabu-shabu is beyond words! And to finish with rice porridge topped with blowfish milt! I am completely satisfied! In the future, the battle between my number of visits and the owner's creativity... who will win? ( ^ω^ )

Sapporo City's Susukino area is a floor in a building in the center of the area where several popular Japanese restaurants are lined up, but even though it is a new store, the dignified aura of the warm noren is impressive. When you quietly open the door, you will find a cozy adult space with a counter of 6 seats and 2 tables. "Oikawa" is a Japanese restaurant that operates on a fully reservation basis, opened by Keiichi Oikawa, who was born in Muroran and gained experience at the Michelin-listed restaurant "Ryokan Wakamatsu" in Hakodate and other famous Japanese restaurants. Currently, there are 3 course options, and in the top course, there is also prepared blowfish sashimi and hot pot dishes. However, in this day and age, there seems to be a partial price revision starting from March of Reiwa 5. This time, feeling like I wanted to enrich my heart with delicious Japanese food, I chose this newly talked-about restaurant and selected the most popular course for entry from the opening on Saturday. Seasonal Recommended Course Price: 13,200 yen (tax included) *excluding drinks - Simmered octopus with assist, simmered fuki (butterbur), simmered awa-fu (wheat gluten) - Blowfish fin steamed egg custard with crab sauce - Sashimi: flounder with kelp, halfbeak (sayori) - Grilled Spanish mackerel with yuzu, fried jikabuki (arrowhead), pickled chili miso - White miso gratin style - Highlight: shabu-shabu - Scallop rice in clay pot - Strawberry, coconut milk ice cream - Matcha, bracken rice cake I started by moistening my throat with a cold Taketsuru highball and calming my rising expectations. The dishes, made with carefully selected ingredients from all over the country, with a solid sense of the season and basis, were all very satisfying, but there were some particularly impressive ones that I would like to highlight with explanations. - Blowfish fin steamed egg custard with crab sauce A beautifully harmonious performance of a not overly sweet steamed egg custard with a rich dashi flavor and a "crab meat sauce". The blowfish fin makes a guest appearance in the middle, adding to the blissful harmony. Ah... I want to keep soaking in the umami and seafood flavors of the vast ocean forever. The grip is completely okay, my heart is already firmly seized. - White miso gratin style This can be considered the specialty here. In a pot that keeps it hot, the bubbling gratin is adorned with jewels of sea urchin and caviar. When you put a spoon in, the majestic and surprising freshness of the seasonal large Japanese flying squid greets you. The sweet flavor and lingering aroma of miso accentuate the sweet white sauce, creating a flood of mountain and sea flavors, richness, and scents. I don't care if I burn my tongue. - Highlight: shabu-shabu Beside a round dish with a striking vermilion color, the envy-inducing "New Year's Seafood Hot Pot from Honshu" from the freezing Hokkaido snuggles up. The rape blossoms are slightly bitter, the Negi onions from Shimotsuma are sweet. The wakame seaweed from Sanriku is rich in flavor from the warmth of the body. In the boiling sea, the seasonal premium fish, once dipped, has a firm elasticity followed by a soft tenderness. The fat of the highlight that has melted in the exquisite dashi made by the Japanese cuisine artisan... I can't stop eating with a spoon. - Scallop rice in clay pot Cooked in a clay pot until fluffy, when you lift the lid in front of you, the fragrant scallops and the aroma of Koshihikari rice fill the air, further enhancing the already satisfied appetite. The delicate and deep richness and natural sweetness, along with the exquisite finish of the dish, immediately evoke the Japanese people's feelings towards rice cultivation. Ah, delicious... Of course, please give me seconds! "Season," "Seasonal," "Color," "Ingredient," "Idea," "Technique," "Creation" - A masterpiece of traditional Japanese cuisine with all one's heart and soul. In conclusion, this course leans more towards the classical side rather than creativity. It gathers carefully selected seasonal ingredients from all over the country and has a good balance. Each dish has a high basic potential and good connectivity, but in terms of flavor fluctuations, it was a bit gentle, so if there was a special and extravagant specialty dish other than the gratin that could serve as a strong personality and a divider of flavors, the entire course would have been more cohesive. However, since the content may vary depending on the timing and season, I am looking forward to it. Furthermore...

At night, I learned about the essence of kaiseki cuisine at the Oi River. The restaurant opened on October 1, 2022, and it is not yet well-known. I was able to make a reservation during my business trip to Hokkaido. The head chef, Mr. Oikawa, has a well-documented background, so please check online for more information. The restaurant is a renovated yakitori shop, with some areas that may have room for improvement, but it is a great first step towards independence. When it comes to Japanese cuisine, especially kaiseki or traditional multi-course meals, people often say that you can feel the season from the dishes. However, I personally do not understand this concept. I visit to enjoy the unique experience that does not necessarily reflect the changing seasons. I want to experience the magic of modern freezing and cooking techniques at the Oi River theater. I reserved the seasonal recommended course for 13,200 yen, excluding drinks. When I announced my arrival, I was seated right in front of the head chef. Being able to have a conversation with him was more fortunate than being able to watch the cooking process. While I am looking forward to delicious dishes, the most enjoyable part is the pleasant conversation. To start, I had a Sapporo Classic beer. Even though I am dining alone tonight, I do not feel lonely at all, but rather excited. The first dish was Skesuke simmered in broth, Kyoto fuki simmered in broth, and aburaage simmered in Dutch sauce. "Skesuke" is the raw egg of pollack, which is in season now. It is interesting to savor the unique textures of each ingredient and feel the unity between them. The second dish was Deep Sea Eel Chawanmushi with Crab Sauce. The dish was served in a unique way where the deep-sea eel and crab sauce were mixed together and placed on top of the chawanmushi. It was a delightful experience to mix and enjoy the flavors in my mouth. It warmed both my body and soul. I enjoyed a bottle of "Katsuyama Ken" Junmai Daiginjo sake brewed by Sendai Izawa Family Katsuyama Sake Brewery in Miyagi. This sake was not on the menu, and the selection of sake at the restaurant focuses more on local gourmet options rather than tourist-friendly choices. The next dish was Flounder marinated in kombu from Yoichi, Bluefin tuna from Nagasaki, and wasabi leaves. The flounder was slightly past its peak season, but the Bluefin tuna was exceptional. The sashimi was delicious with its rich flavor. The following dish was Grilled Mackerel with Yuzu, Sweet Vinegared Turnip, and Zero Yolk. The mackerel was perfectly grilled at the counter, and the Zero Yolk had a slightly sweet and tender texture. The pickled turnip provided a refreshing balance of flavors. I also enjoyed a bottle of "Kamikawa Taisetsu" Junmai Ginjo sake, Ginpu R4BY, brewed by Kamikawa Taisetsu Sake Brewery in Hokkaido. The other Hokkaido brewery available was Niseko Sake Brewery, but I chose Kamikawa Taisetsu for tonight. "Ginpu" refers to one of the three major sake rice varieties produced in Hokkaido (the others being Suisei and Kitashizuku). The taste of the sake was enhanced by the Hokkaido air and temperature. Lastly, I had a White Miso Gratin-style dish. It was an original creation not related to the chef's previous work. The dish resembled a gratin but was made with white miso instead of cheese.

The 13,200 yen course is great value for money. Everything I ate was delicious! The speed of service, customer service, and atmosphere were all excellent. It seems like they only opened a few months ago, but I have a feeling it will be hard to get a reservation in the future. I will definitely visit again. Thank you for the wonderful meal.

I visited last week on the 19th and came back within a week, haha. It was amazing once again. I had fresh squid sashimi, including the chewy parts. The gratin with demi-glace and red miso was exquisite! The Ise ebi (spiny lobster) shabu-shabu was amazing, with sweet and firm meat! And the seared scallop cooked rice was superb! The Ise ebi soup with fish head was irresistible! With a sommelier on staff, you will definitely be satisfied at the traditional Japanese restaurant "Oi Kawa"! I'm already booking for February, haha!