Probably few people in the local area know the greatness of this restaurant. The dishes cooked using the best ingredients that are hard to come by even locally are at a Michelin level. The oysters from Senpoushi are described as "milk of the sea," and I had them served as both raw oysters and oyster fry. They are so rich that they don't shrink when steamed, so I also recommend the white wine steamed oysters. The roast beef made with Mashuko Wagyu is undoubtedly the best roast beef I have ever had in my life. It's said that even locals can't eat it. And the ultimate dish is the pasta with Rishiri Uni. The owner started with the idea of what would happen if they made a tomato pasta with uni, and the result is a cream pasta where all the cream is uni. Rishiri Uni feeds on Rishiri kelp, so eating this uni pasta will likely change your concept of uni. The season ends at the end of July, so now is the best time to try it. Some people reportedly come from Tokyo every year just to eat this uni pasta. I don't really want to share this, but it's a seriously recommended wine bar in Sapporo.

Pickled herbs are strong? Maybe? The ideal crispy texture is not really there, so preferences may vary. Truffle ham - it's definitely truffle. I prefer regular ham. Tripe - this one wasn't really to my liking. Everything was so small. Poêlé - I've been waiting for a hit dish like this. What is this sauce exactly? Carbonara - not too rich, but still well-coated and delicious. I devoured it. I want to eat this again! Carbonara lovers will be thrilled. Bread - hot bread. Fluffy, crispy on the outside. This was a butter roll. It was delicious. I felt like the bill was a bit high, but I want to choose delicious menu items! Thank you for the meal.

The roast beef at Ichibono is really delicious. It seems like their specialty. However, two slices may be enough. The Holoro chicken was decent. It goes well with white wine. The seasoning was good, but maybe I'm just not a fan of Holoro chicken in general. The crab croquette had an adult taste to it. The balance with the crab miso was perfect and it goes well with a rich white wine. The pasta was impressive. The karasumi pasta was a huge hit. I want to come back for this karasumi pasta again. The lamb bolognese was also delicious. The firmness of the penne was great. Next time, I want to try the tarako spaghetti! There were a lot of nice dishes that were brought out, which got me excited. There was a railing at the counter, which is understandable given the current situation, but it felt a bit cramped. I hope they remove it when things calm down. Thank you for the delicious meal. ★

A bistro-like bar with Italian cuisine as the main focus. Started with caviar, followed by pickles, soup, steamed dishes, and more. They select wines to pair with the dishes. The venison with truffle topping is fragrant and tender. The pasta is also delicious.

I visited Rankorutoru as a special treat recommended by the gourmet editor. Here is a summary of my experience: - Senhoji Oysters: Located on the eastern side of Kushiro Town, Senhoji is known for its oysters with a firm and plump texture, strong sweetness, and rich flavor. - Mashuko Lake Wagyu Beef Roast Beef: A5-ranked Mashuko Lake Wagyu beef roast beef that is full of flavor with each bite. - Hime Takenoko and Green Asparagus: Crisp and easy-to-eat bamboo shoots and asparagus from Hokkaido, which are sweet and tender. - Chicken and Foie Gras Flan: A luxurious foie gras flan that complements red wine perfectly. - Hair Crab Tomato Cream Spaghetti: A dish made with over 400 grams of hair crab, creating a sauce that perfectly complements the chewy pasta. Overall, it was a delightful experience with a dessert message for the occasion. I look forward to trying the sea urchin pasta next year. Thank you for the delicious meal, and I will definitely be back in the future.

Second stop after Maru Sushi. A familiar restaurant recommended by a friend. We toasted with champagne and left the rest up to the chef. Since we were in Hokkaido, we had one Senpouji oyster. It was not too strong in ocean flavor, which was nice because I don't eat raw oysters often. The truffle-scented prosciutto recommended by the chef was amazing. It was my first time trying it. It's Italian prosciutto. We enjoyed various delicious wines. It's a great restaurant.

Sea urchin spaghetti is in season. Once again, my cheeks dropped. The restaurant is friendly and easy to visit. I will definitely go again.

I drank and ate a lot - Thank you as always, Matsuo-san.

In a building that houses establishments other than food and beverage, the interior exudes a certain aura. There were no other customers inside, only a sommelier. I tried the Senhoushiji fresh oysters for 600 yen, paired with Piper Heidsieck Essentiel and Chateau Lanessan 98. The taste was good, but the prices were too high. It felt like they were still riding on the bubble era. The service was also somewhat awkward, giving off a vibe of "you're not welcome here." I don't have any reason to go back there anymore, as I know other places where you can get tastier food and drinks for the same price.

On December 27, 2016, from 0:00 in Sapporo, Chuo-ku, Nishi 5-chome, 5-jo, Japan Land Building 6F, there is a wine bar along Nishi 5-jo Street. The reviewer visited the bar after drinking in Susukino the previous day. The bar is located inside the Japan Land Building, and upon entering, you can see a sign with the menu and business hours. The atmosphere inside is adult-oriented, with dim lighting and a beautiful display of large wine glasses at the bar. There are counter seats in front of the bar, a kitchen on the left, and a piano and various decorations on the right. The reviewer was lucky to visit when there were no other customers, and smoking is allowed with cigars available. The owner and staff are qualified sommeliers, and on this visit, a female sommelier served the reviewer. They tried a Choray Les Beaune Bourgogne Cote de Beaune, a Kununghill 76 Australian Shiraz and Cabernet blend, and an Eight Point New Zealand Sauvignon Blanc. The bar also offers food options earlier in the evening, transitioning to a wine bar later on. Overall, it is a great place to visit, but be cautious of the smoke if you are sensitive to it.

During my business trip to Sapporo, my celebrity friend W-chan, who knows all the delicious foods, introduced me to a fantastic restaurant that satisfied my desire to eat local cuisine. We enjoyed a rare three-year aged champagne called "Jacquart" as well. Although we sat at the counter, the tables were also full of salarymen and office ladies who had just finished work. The master, who looked just like Higashikubo, was very attentive and the service was excellent.

I was taken to this restaurant because I love wine. The wine selection ranges from 2,000 to 5,000 yen, 8,000 to 10,000 yen, 30,000 to 70,000 yen... It's quite a high-end place. While they have a moderate selection of shochu and sake, they have a great selection of wines and brandies, some of which are quite expensive. I ordered an 8,000 yen wine, Domaine Alain Brumont. It has a rich aroma of ripe dark fruits, black pepper, nutmeg, and coffee. It is very rich and full-bodied, with a smooth and mellow taste that hints at sweetness. The flavors of blackberry, plum, and spice come together beautifully, with fine and rich tannins adding an elegant touch. The taste starts with a good aroma, then a hint of acidity, followed by bitterness and a lingering astringency. It was a great experience to enjoy the taste evolution from the beginning to the end of the bottle. The food menu is a bit on the pricey side, with appetizer platters starting at 1,700 yen, soups over 1,000 yen, and pizzas and pastas around 1,500 yen. The red bean paste from Shodoshima was a bit lacking in juiciness, while the maguro carpaccio had a great flavor. The onion gratin soup was delicious but nothing out of the ordinary. The pizza had a slightly frozen feel to the dough, which was a bit disappointing. The pasta, made with the restaurant's special tomato base, was decent but not outstanding. The grilled vegetables were quite tasty, with excellent freshness and flavors enhanced by olive oil and wasabi mayo. The olive oil here is apparently a rare find and adds a unique taste to the dishes. The ambiance of the restaurant may seem intimidating at first, but the sommeliers are friendly, and as time passes, it becomes a cozy space. As someone with a preference for French cuisine, I had high expectations for the food, which may have caused me to be a bit critical. Overall, this place seems to cater to a niche market of wine enthusiasts who appreciate quality alcohol, good service, and beautiful glassware. I enjoyed the atmosphere and would love to visit again in the future.

On the second day in Sapporo, we visited our third restaurant, "Lancontre," which is a wine bar we always go to. I love their wine selection, especially the Vosne Romanee "AUX REAS" 2008, which has a very feminine taste. The owner and sommelier, Mr. Matsuo, always impresses me with his service and passion for wine. This time, it was a business meeting so I couldn't chat with him, which was a shame. The food at this restaurant is also amazing, but I was so full that I only had some olives. I really want to come back here for a leisurely visit next time!

This is one of the must-visit restaurants when you go to Sapporo. The owner and sommelier, Mr. Matsuo, is knowledgeable about wine and high-quality ingredients from Hokkaido, and he always creates a fun atmosphere by combining them skillfully. Sitting at the counter, you can listen to wine and champagne trivia and learn something new each time. I usually have champagne or white wine, and you can choose from a wide selection based on your budget, the daily dishes, or your mood. I highly recommend the steak made from "Shiraoi beef" directly sent from a contracted farm in Shiraoi. Especially the medium rare sirloin with a touch of white truffle oil is exquisite. The grilled carefully selected Hokkaido vegetables are also recommended. They have a good selection of cheeses as well. Another must-try is the acacia honey infused with white truffle, which is amazing with cheese. Located in Susukino, you may occasionally see hostesses accompanying guests or after-hours dining with hostesses, which may not appeal to female customers only, but in my experience, the atmosphere is not rowdy at all. This might be due to the aura and ambiance created by the owner.

Well, on the first night in Sapporo, I continued hopping to a third bar alone. This place was recommended by a Sapporo native named Kameko, called Rencontre. It's a wine bar and French restaurant all in one. It's a bit hidden inside a drinking alley building, but the sommelier, Mr. Matsuo, is a wonderful person and great at chatting, so you won't feel bored even if you go alone. The atmosphere is nice, and it seems like a good spot for a date too! I was already full, so unfortunately, I couldn't eat anything, but they seem to have delicious game dishes depending on the season! I'll come back with an empty stomach for a rematch next time! Wine bars in Sapporo offer great value compared to Tokyo! I'll definitely come back.

I went to Rencontre in Susukino. I had been thinking of going there after seeing it on Tabelog. The interior of the restaurant was surprisingly spacious, with a calm and mature atmosphere. I was drawn to the counter, but since there were four of us, we sat at a table. The owner gave us various recommendations on wine, which was great. It seems like you could easily sit at the counter even if you're alone. They have a good selection of wines from the 90s at reasonable prices. We opened two bottles among four of us, had some snacks, and it came to about 6,500 yen. I would like to go back and relax at the counter by myself next time.

I went to Rankontoru. It is located on the 6th floor of the Japan Land Building, just west of the 5th street in Susukino. The calm interior has counter seats and table seats. Although it is primarily a restaurant, I mainly use it as a wine bar. I enjoy a glass of wine alone at the counter, or slowly drink a bottle of wine with friends at a table. This time, I went with 4 people after a party. This place offers a selection of 20 types of cheeses that you can choose from a wagon. The wine ranges from 600 yen per glass to 3,600 yen per bottle. The kitchen is well-equipped to provide a full course meal, offering high-quality slow food prepared with great care. However, the way the food is served is more like wine snacks. The owner and sommelier, Mr. Matsuo, is young but has great knowledge of alcohol and excellent customer service. It's a recommended place that makes you want to go back.

After the meal, I headed to a wine bar. It had about 8 seats at the counter and 12 seats in total. There were no other customers, so I had the place to myself. They had a good selection of Champagne and wine on the menu, as well as some options not listed. I ordered a Taittinger Comtes de Champagne 1998, which was slightly warm so I asked them to chill it before enjoying it slowly. After that, I had a Henri Jayer's Fut de Chene 1998, which was rich and matured, a perfect way to end the day. Ah, Champagne is really delicious. They also had Bollinger's RD available, although I didn't order it.