A hidden gem located on the mountainside of Futago-yama. You dine in a regular high-end residential living room. The chef trained in Italy and previously ran a restaurant called Toscana in Harajuku before moving to Hokkaido. The chef and his wife run the restaurant together. The 11-course meal showcases the abundance of Hokkaido's delicacies. Every dish is incredibly delicious. Particularly noteworthy were the dishes of sea urchin and soft-boiled egg, thick shellfish and oyster soup from Akkeshi, and the flounder meunière. You can never have enough of delicious food. It was a delightful dining experience. Thank you for the meal.

I had the pleasure of visiting your place, and the taxi ride there got me excited. The delicious food I had at your home was a precious experience. Every dish was served generously! The pasta, which won an award, was the most delicious. After dessert, it turned into a party. There were lots of different drinks! Thank you for the feast.

In the Enzan Italian 15,000 yen course at Maruyama, Takikawa duck liver pate for bread was delicious from the beginning. The red sea cucumber was surprisingly tasty with a hint of vinegar. The grilled live octopus was tender, with flavorful herb paste. The marinated Hokkaido sardine salad with black and red rice was refreshing and slightly spicy. The seared sea urchin and soft-boiled egg in a shell with black truffle and cheese was a rich and dreamy dish created by Chef Andrea. The Miyagi tuna tataki wrapped in seaweed and paprika was a fusion of sushi and Italian cuisine. The scallop and mushroom ajillo with bagna cauda sauce using Date garlic was flavorful. The thick-knit oysters from Akkeshi were prepared to be drinkable. The Kumomori mussel soup with a spicy broth was delicious. The sea urchin risotto made with Rangetsu rice was rich and delightful. The pasta (Barochiaia) was a symbol of Italian pasta with thin pasta, plenty of olive oil, tomato, and cheese. The Shiraoi beef sirloin steak was juicy and flavorful with rich herbs. The option for takeout was offered, but despite being full, everything was consumed. The dessert of cold tiramisu, ice cream, and Hidaka goat milk Bavarois was just right in sweetness. Various liqueurs were enjoyed after the meal. It was a rich and intense dining experience at the Hokkaido Italian restaurant, led by the true Italian cuisine master, Chef Andrea.

For some reason, this restaurant is not very well known, but among the foodies in Sapporo, it is truly a hidden gem frequented by regulars. I was taken there by senior colleagues who are in the know. The location is so inconspicuous that you may worry if you are in the right place, but something special starts from there. The interior of the lovely house where you are seated gives the feeling of being invited. Then, you are introduced to the world of Andrea's gentle yet powerful cuisine. The ingredients casually displayed in plain sight add to the mysterious atmosphere. The quality of the dishes swiftly prepared and served in what looks like an ordinary kitchen in a house is exceptional. The signature pasta, with its devilish flavor, is a must-try. On this day, perhaps because there were no other customers, the chef even came out to chat and enjoy wine together after we finished eating. The post-meal drinks were lined up generously, allowing us to drink as much as we liked. The relaxed atmosphere, reminiscent of being invited to a friend's house, the unique ambiance, and the gap between them and the quality of the food may have caused some confusion in my mind, but all that remained afterwards were happy memories.

The second time having Italian food, and this time I tried the truffle course. It was delicious as expected! (^O^)‼️

I had a strong intuition that this restaurant would be absolutely delicious, and I had always wanted to visit, but for some reason I never did. This visit happened to be at the end of my time in Sapporo. I went alone and the nearest station was Maruyama Koen Station, which was about a 20-minute walk away. Upon arrival, I took off my shoes and went upstairs where the meal began. It felt like dining at the chef's home. There were three course options, and I chose the cheapest one at ¥10,000, which was a complete chef's choice menu. The meal included: - Amuse-bouche: Five different dishes served in glass-like plates including whiskered garlic, simmered cherry tomatoes, shirako (milt), caviar with uni and half-boiled egg. - Chef's salad - A dish similar to Ahiago with octopus as the main ingredient - Aqua pazza-style dishes with Amur clams and hamaguri clams - Apple and cheese pizza, a new addition to the menu - Tomato pasta, which was rumored to be exceptional - T-bone steak, about 400g in size, very juicy - Bonus okonomiyaki-style pasta served as a finishing pasta - Dessert: A variety of dried fruits I was extremely full not only because of the large portions but also because of the amazing flavors. The bread was delicious as well. I ended up drinking more alcohol than usual, so I was a bit tipsy. I arrived at 7:00 pm, and the course meal ended around 10:30 pm. Then we continued with a party, and before I knew it, it was already 2:30 am! The chef Andrea and his partner in the dining room were so entertaining that I didn't feel like leaving. It was my first time experiencing such a restaurant. Everything was beyond expectations. Highly recommended points include the amazing Italian cuisine, generous portions, the personalities of the two hosts, the unique interior, and the hospitality that lasted into the late night. I can't fully convey the greatness of this restaurant in words, it's frustrating. If you are someone who cannot do without a clean and formal restaurant, this may not be the place for you, but for everyone else, I highly recommend it. The taste of the food lingered for about three days after the meal. It was the best Italian food I have ever had. I will definitely visit again! Thank you for the wonderful meal!

I went to Ristorante ANDREA (^ω^) I made a reservation for the 15,000 yen course as it was listed on the website as 10,000 yen, 15,000 yen, and 20,000 yen. The meal included various dishes such as garlic fritters, marinated octopus, fresh salmon roe, crab and avocado salad, ham with melon, sautéed abalone and mushrooms, seafood platter, mussel and oyster bouillabaisse, truffle-topped fried egg, homemade bacon and asparagus, sea urchin cheese risotto, Baro Chaia pasta, Milanese-style beef stew, and dessert. The portions were generous and all the dishes were delicious. I don't usually go to Italian restaurants, but I was impressed by the simple yet creative approach of this restaurant in utilizing fresh ingredients. The chef and owner were very welcoming and the dining experience was delightful. It was a wonderful and enjoyable meal. Thank you for the hospitality (^ω^)

In the afternoon, I had ramen, drank coffee, and then lounged around at home watching AKB or playing games while writing reviews on Tabelog. When I realized it was time, I thought it would take about 20 minutes to walk from Maruyama Koen Station, but it actually took 30 minutes. I couldn't find any restaurants around the Tabelog map, so I called the restaurant and finally found it. Today, Sapporo feels hot and humid like Honshu. I'm sweating a lot. Oh, thank you for the cold and big wet towel. This Italian restaurant feels so cozy and welcoming. I earned 200 characters, so I guess I'll end the review here. The lack of reviews is probably due to not many food bloggers, but also because some people don't write reviews even after visiting. The chef has a long history in Sapporo, leading the way when there were no Italian restaurants in the city. They have fans nationwide. The restaurant offers a warm and special experience, with only one group per day allowed. The service time after the course meal was amazing. It was my first time staying at a restaurant from 7 pm to 1 am. It was so much fun! Andrea and his partner are hilarious. If you enjoy delicious food, wine, various liqueurs, chatting with staff, this place is recommended... but I don't want to recommend it because I don't want it to be fully booked! I'm sure everyone feels the same way!

This year's birthday celebration was held at a restaurant I had been looking forward to trying. Located in a residential area, the restaurant is operated in the owner's home. We arrived smoothly and were seated after being directed where to park. We ordered the 10,000 yen course and were served warm bread as a starter. The first dish was a plate of Parma ham, showcasing the chef's philosophy of providing abundant delicious food. Next, we had grilled oysters with oil and white truffle sauce, followed by fresh oysters served by the chef himself with a basil and tomato sauce. Then, a platter of assorted warm vegetables was served, including bell peppers, potatoes, and purple cabbage. Despite the delicious food, I started feeling full. The meal continued with mushroom tail soup, the restaurant's specialty pasta with a unique tomato sauce, and the main dish of red wine-braised Shiraoi beef. Mashed potatoes with Italian parsley were also served. I struggled to finish the dessert of baked apples, feeling slightly disappointed that I couldn't complete the meal. Overall, the food was delicious and satisfying, providing a fulfilling dining experience.

In December 2013, I visited a mysterious restaurant that only takes reservations for a limited number of guests each day for a year-end party series. After hearing about it from a senior reviewer and being too scared to go alone due to the lack of details, I finally got the chance to go with two colleagues thanks to a budget limit lift. We reserved a 10,000 yen course with drinks for a luxurious dining experience. The restaurant, located in a house on a hill in the depths of Maruyama, had a unique atmosphere and only had one table in the kitchen + dining room where we were seated. The chef prepared a series of delicious dishes, including a ham appetizer, braised Achilles tendon, mushroom and tomato foil-baked dish, a luxurious plate of shellfish, pumpkin soup, and a tomato and herb pasta that won an award in Italy. Each dish was a delightful surprise, and we enjoyed the luxurious dining experience to the fullest.

b:◆◆◆◆◆◆ [Third Post] ◆◆◆◆◆◆] [December 2012] In my case, I will post reviews after the second post. This time, I will continue after the second post. Please be aware of this. Please read from the first post. b:◆◆◆◆◆◆ [Second Post] ◆◆◆◆◆◆] [September 2011] In my case, I will post reviews after the second post. This time, I will continue after the first post. Please be aware of this. Please read from the first post. ◆◆◆◆◆◆ [First Post] ◆◆◆◆◆◆ [June 2011] Reference [Sapporo, Mapo Tofu NO.5] With my usual companion, just the two of us. This lunch visit is the first time for me. This restaurant operates on a reservation-only basis. Reservations can be made a few days in advance, but since there is only one reservation for lunch and dinner each, it is safer to make a reservation about a week in advance. This restaurant is located in the Maruyama area of Chuo-ku, Sapporo. Please check the exact location of the restaurant on Tabelog. This is my fourth review and a rare restaurant for me. It is a high-class restaurant known to those in the know. I heard that two ambassadors from a certain country in Tokyo visited for a meal just before my visit. Now, let's get to the main point. This review is divided into two parts. Part One: Lunch at Ristorante Andrea Part Two: Banquet/Dinner Part One: Lunch at Ristorante Andrea This restaurant is the chef's own home. It is a very cozy place. The chef cooks alone right next to the kitchen. The chef went to Italy alone when he was young and won an award for pasta in a competition in Italy. He seems to be quite well-known even in Italy. Although he has many customers in Honshu, the chef seems to like Hokkaido. He has been invited to Tokyo as well, but he continues to work as a chef in this area. Originally, I wouldn't be able to visit such a restaurant, but perhaps it's the chef's personality. He had invited me before. When I made a reservation over the phone, I was asked for my preferences, but since it was my first visit, and my first visit to a representative Italian restaurant in Japan, I left everything to the chef. There is no menu to begin with, and the chef improvises based on what comes to mind. Depending on the customer's understanding of Italian cuisine, he imagines the course plan. Today's menu was said to be basic. It may be basic, but I was clueless. All I know is that it was delicious. I may have gotten some names of dishes and ingredients wrong, so please forgive me. [Three Main Features] [Main Feature 1 - Amazing Ingredients] It seems that many ingredients are directly imported from Italy. According to the chef, Italian cuisine in Japan is not truly Italian. Ingredient 1 - Precious lard from Colonnata village. Made using marble, aged for at least six months, extremely rare and authentic. The two ambassadors mentioned earlier were also surprised. Ingredient 2 - Parma Piottini. Aged for 24 months. Only the finest pigs are selected for this ham. (They are fed acorns) Ingredient 3 - Piemontese. Single-horned cows raised in the Piedmont region of Italy. Ingredient 4 - Green asparagus from the Milan region. Fresh, crunchy, thick, long, and tender. Ingredient 5 - Black truffles from the Umbria region. Black truffles are certain, but the Umbria region may be a different ingredient. The chef showed me on an Italian map, but I may be mistaken. Ingredient 6 - White truffle oil. A small bottle costs 12,000 yen. Ingredient 7 - High-quality olive oil. The flavor is extremely light, almost like butter. It is made every year around the same time as Beaujolais. Ingredient 8 - Pecorino Romano. Cheese made from sheep's milk. Ingredient 9 - Iberico pork. Ingredient 10 - Roquefort cheese with a 2000-year history. Ingredient 11 - Parmigiano Reggiano. Goes well with risotto. There were also Egyptian beans and many other ingredients, but it was overwhelming and I couldn't organize them in my head. Each dish had extremely wonderful ingredients. Quality and deliciousness...

Recently, I have been visiting Sapporo frequently, and I have noticed this restaurant that caught my interest while reading reviews of my fellow reviewer Sari, also known as Kumataro. However, this restaurant has not been reviewed by them, so maybe it's a different one? I couldn't find much information in recent gourmet magazines in Sapporo, and I felt a bit anxious when making a reservation, wondering what kind of restaurant it is. When making a reservation, we were given the option of a 10,000 yen course menu (including tax and service charge) with a choice of either meat or fish for both of us. However, during our conversation, we decided that we could each choose one dish instead. The rest of the meal was left entirely up to the chef. On the day of our reservation, we arrived in Sapporo from Furano with plenty of time to spare, so we decided to pass the time by shopping at a home center and other places. When we arrived at the restaurant, we couldn't find it at first, as the area was on a steep hill with narrow roads. Eventually, we had to get out of our car and ask a local resident for directions. It turned out that the house we asked was actually the restaurant. We were then guided to the parking lot, which was a bit further down the hill. Despite arriving an hour early for our reservation, the staff warmly welcomed us. We were led to a room with two tables on the left side of the restaurant, while there was another room on the right side. The restaurant had a unique atmosphere, with the chef cooking alone in the kitchen, slightly separated from the tables. We sat down, and the chef joked about our early arrival, making the atmosphere more relaxed. After a while, the lady who initially greeted us in casual attire transformed into a graceful madam and joined us. 1. Bread - The chef recommended that we start with the bread, which was surprisingly delicious. However, he advised us not to eat too much as the main course was coming up. 2. Appetizers - The assortment of sashimi included shrimp, herring, scallop, and salmon roe, each with a generous portion that could almost be a meal on its own. The flavors were Italian-inspired, but each dish had its own unique taste. It was like a rustic Italian seafood feast, combining hearty flavors with delicate nuances. 3. Prosciutto and melon - A classic dish presented in a substantial manner. 4. Grilled vegetables - A variety of vegetables, including a special white corn called Pure White, were perfectly grilled. Each vegetable was delicious in its own right. 5. Soup - The matsutake mushroom and oilfish soup was nothing short of extraordinary. It was a complex blend of flavors that left us in awe. It was the best soup we had ever tasted. The chef showed us the mushrooms that had been flown in that day, which added to the experience. 6. Mushroom with breadcrumbs - Perhaps not included in the 10,000 yen course, but the chef wanted us to try it. It was delicious. 7. Pasta - The chef, who had trained in Northern Italy for eight years, served a pasta dish that had won awards. It was a tomato and peperoncino-based dish that brought a sense of comfort with its Italian flavors. 8-1. Main fish dish - Oysters, scallops, and clams were presented in a grand manner. It was a seafood lover's delight, with each element having its own unique sauce. The breadcrumbs on the scallops were particularly tasty, infused with the flavor of the scallops. 8-2. Main meat dish - Since I had mentioned my preference for duck during the reservation, we were served a duck sauté. The thick, carefully cooked duck meat was a delight.

There is no menu, so I informed them of my budget in advance and asked for the dishes I wanted to be prepared. I was confident in my choice of this restaurant, so I set a budget of 6000 yen per person, which is quite high for a girls' lunch. I requested the award-winning pasta Parochia, the highly recommended Bolognese, cheese dishes, and prosciutto. The rest was left to the chef's choice. This restaurant is different from the Italian and French restaurants I usually go to - it has a unique atmosphere that feels like visiting a foreign home. The level of cuisine is quite difficult to explain. The taste is divine. The homemade bread was amazing - much better than a bakery's bread. The appetizers were plentiful, with a lot of locally sourced vegetables. The whole wheat pizza with prosciutto was a delight. The Bolognese was authentic and made with high-quality ingredients. The Parochia was the chef's masterpiece, with a unique taste that was hard to describe. The Hirusteak from Tokachi, made with premium beef, was incredibly tender. The chef's special pasta De Romane was like a savory pancake. We also tried authentic cheeses and desserts. The chef's service was exceptional, with constant surprises and additional dishes added to our plates. The whole experience felt like it should have cost more than 6000 yen. It's the kind of place where ambassadors and celebrities like O and Koshi Inaba would dine.

I was able to make a reservation at this restaurant by a remarkable coincidence. Based on my review tendencies, this is not a place I would normally visit. On a certain Friday night in October 2011, I made a reservation for 7:00 PM and left work promptly on time (despite it being a busy period). I returned home with my wife, and we eagerly drove to the restaurant, arriving 20 minutes early. As we climbed the stone steps to the restaurant (which was actually the chef's home), we were greeted by the chef and his black labrador retriever. The friendly dog approached me with a bright red cushion in its mouth, wagging its tail enthusiastically. The chef's wife even guided us to the parking lot (down a slight hill to the right). Inside, we found red slippers for four and blue slippers for one, indicating there were three other guests expected, likely women. We climbed about seven steps twice to reach the living room, where we could see a lovely view of Sapporo's night skyline. The atmosphere made us feel like we had traveled back to the bubble era. The meal consisted of appetizers, homemade bread, quiche, Italian bacon and Sapporo oysters carpaccio, bread and cabbage cheese soup, award-winning pasta from Italy, Italian veal (from calves that have not yet eaten grass, making it tender), and pear dessert. Although I don't have much experience with French cuisine, I can understand the theory that Italian cuisine is the root of French cuisine. I used to believe that Italian dishes were complete with olive oil, garlic, basil, tomato, and cheese, but I realized I was mistaken after tasting the incredible quality of the ingredients. Due to certain circumstances, I look forward to visiting the chef and his wife for lunch next time.

Wow, this place is under the church? It feels too suspicious. As I search for the entrance, a kind church person informs me that the shop has already closed. I panic because I had a reservation! It turns out they have relocated, so I sadly change my destination. The new place is deep in the mountains, with no sign of any shops around. When I arrive, it's just a regular house. I park in the garage, which can only fit one car. Inside, it feels like I've been invited to a friend's house. I am greeted with red slippers at the entrance. We have lunch in the dining room, which is decorated with cheese, vegetables, a piano, and even some alcohol. It really feels like a friend's home. The lunch I ordered for 5000 yen was as follows: - Appetizer platter: featuring various items like peperonata, anchovies, basil sauce on beef Achilles tendon, and pig's feet. The flavors are rich and authentic. Rating: ★4.0 - Mini rocket pizza: The pizza dough is flavorful, and the vinegar adds a nice crunch. Rating: ★4.0 - Herb pasta: Spaghetti with herbs like Italian parsley and tomato sauce, but it's quite oily. Topped with cheese (Pecorino?). Rating: ★3.5-4.0 - Salsiccia and venison: Venison is tough and heavily aged. Salsiccia has good flavor. Rating: ★3.5 - Cassata, dried fruits, and fig tart: Dessert is a bit plain. The highlight was the surprising Magnum glass wine from TERRE FORTI. Overall, the dishes had an old-fashioned Italian vibe, reminiscent of imports from 30 years ago. It was an interesting experience in a unique space.

It was three years ago, but I visited. Pasta... Barocchia is a dish you must eat before you die. It was a precious dish that gave me courage in life. Wonderful.