Recommended restaurant: Naniwa-tei in Susukino in June offers a seasonal omakase course for 14,300 yen (tax included). The starter is a potato salad with hair crab and cucumber inside, which is incredibly delicious due to the sweetness of the potatoes. The course also includes chip (Hime salmon) from Lake Shikotsu, cold noodles with sea urchin in corn sauce, grilled salmon rice in a clay pot, and more. Even my daughter, who doesn't like tomatoes and vinegar, loved the tomato vinegar dish. I look forward to visiting again and experiencing the changing seasons. Location: A 1-minute walk from Susukino Station on the Sapporo Subway Namboku Line, this long-standing Japanese restaurant in Sapporo has been in business for 57 years. The third-generation chef, who returned from a prestigious apprenticeship, has brought new energy to the restaurant. They offer a seasonal omakase course and a children's meal option, making it a great choice for families with kids. The recent omakase course for 13,200 yen and the children's meal for 5,500 yen are both excellent. The roast beef with cauliflower sauce and the turnip risotto are particularly delicious. I can't wait to visit again. Omakase Course (13,200 yen): 1. Hair crab potato salad 2. Appetizers (squid, pumpkin, lotus root, spinach with sesame dressing, pickled herring, red bell pepper) 3. Chip (Hime salmon) from Lake Shikotsu and kelp-marinated flounder 4. Clam from Tomakomai and bamboo shoot from Niseko in a soup 5. Cold noodles with sea urchin in corn sauce 6. Tomato vinegar 7. Crab cream croquette 8. Grilled salmon rice in a clay pot with salmon roe, soup, and pickles 9. Warabi mochi (with red bean paste, Yubari melon, musk melon, pineapple) Budget: 6,000 to 25,000 yen Omakase course + sake x3: Approximately 18,500 yen

Occasionally, I visited an established restaurant for a special meal. I had always wanted to come here! The reason will be explained later. First, I started with a beer, but they were sold out. I'm looking forward to how much excitement and joy I can experience here. First, I had cherry trout and 2-year-aged potatoes. The sweetness of the potatoes was amazing... but you can't see the potatoes in the photo. Next, I had a variety of dishes including tofu, boiled cod roe, squid with eggs, pickled lotus root, beets, and sesame seed and fern shoots salad. The Hokkaido sweet shrimp and egg over rice with shrimp miso soy sauce was finally a little bit exciting. It was just delicious as expected. Then I tried the soup made with Otaru rockfish. It was light and tasty, perfect for the strong-flavored rockfish. The hairy crab meat and taro croquette was next, followed by a tomato salad with Chinese dressing. The asparagus from Tokachi and surf clam from Tomakomai with beef fillet broth was excellent. The new pickles with turnips and cucumbers were refreshing, and the bamboo shoot rice with natural Iwanori seaweed from Shakotan was surprisingly salty. The clam miso soup from Abashiri was a nice touch. Finally, for dessert, I had a milk-based bracken rice cake. I chose this restaurant because I saw it featured on a news program for adapting to the pandemic and wanted to try it. Another reason was to honor a reviewer who recently passed away and whom I wanted to dine with. The staff escorted me out, and I learned that they only offer set courses, even for first-time customers. Overall, the meal was enjoyable, but the experience was a bit different than expected. It's all part of the learning experience.

One evening during a third round of drinks, a colleague mentioned craving tempura, so we wandered around until we stumbled upon this restaurant. It seemed like they had tempura, but they were fully booked for the day. However, they offered us a spot in the tatami room until the next reservation arrived, and informed us that only a course menu was available. We agreed and entered the restaurant. The tatami room had tables and chairs, making it comfortable for those who couldn't sit on the floor. We ordered the course menu and started with some sake while waiting. To our surprise, the dishes came out one after another at an astonishing speed. We were already full from the previous rounds, so we were worried about finishing the course. However, each dish was incredibly delicious, with a refined broth that didn't make us feel too full. Although we couldn't finish the final course of rice in a pot, they kindly made onigiri for us to take home. Each dish paired perfectly with sake, but we also enjoyed savoring the simple flavors of the ingredients. This restaurant is truly meant for savoring alcohol. It cost around 16,000 yen per person, but it was a great experience to randomly discover such a place. Next time, I'd like to make a reservation and try ordering individual items!

I visited a private room at this traditional restaurant. As soon as I entered, I could feel the history of the place. This time, I had a course meal, and every dish was elegant and delicious. The tomato with three-cup vinegar was especially amazing, just as rumored. Thanks to the food, the drinks kept flowing, and we ended up opening a bottle of sake too! I'm looking forward to trying out their affiliated tempura restaurant next time!

In November 2021, I visited with my cousin and his wife. I am currently working in Tokyo but I regularly go to Sapporo because there are so many great restaurants there! It's even more enjoyable to share fun times with good friends and eat delicious food. We had a wonderful time. The tomato vinegar was as delicious as ever, and the chateaubriand cutlet sandwich was so tasty that I wanted more. Plus, it's easy on a salaryman's budget, which is a relief. Just recently, a tempura restaurant opened inside the same place, so maybe I'll try that next time. That's why I can't quit Sapporo. I envy all the great restaurants there. I plan to visit many more this year.

The natural tiger pufferfish, fresh tuna, live octopus, tiger pufferfish Shirako (milt) grilled, simmered golden thread, and clay pot rice (with salmon roe) at this restaurant with a 53-year history are truly outstanding. The tiger pufferfish sashimi has a transparent appearance with a crunchy texture and a refreshing taste of kabosu citrus, making it a delicious delicacy. The red tuna sashimi is firm and concentrated, yet has a smooth texture that melts in your mouth. The live octopus sashimi is surprisingly tender and chewy, with a perfect balance of tenderness and bite. The tiger pufferfish Shirako grilled with kabosu juice bursts with creamy, milky flavor in your mouth. The simmered golden thread is tender with a sweet sauce that complements the fragrant and sweet taste of the fish. Finally, the clay pot rice with salmon roe is a luxurious dish with a generous amount of nori and plump salmon roe. Each dish is expertly prepared and easily understood by anyone, showcasing high-quality ingredients and delicious flavors that will leave you impressed.

Super luxurious and super popular restaurant. From seafood to meat, even the appetizers are super luxurious! The price is high, but the taste is truly delicious. The highlight is the sukiyaki. They slice the meat right in front of you, more like steak than sukiyaki. Instead of egg, you dip it in sea urchin. So luxurious. They even top off the final course with sea urchin. Thank you for the feast.

I visited a traditional Japanese restaurant in Susukino, Sapporo. The meal started with a side dish of simmered vegetables and tofu appetizer. The flavors were subtle and elegant. The sashimi included tuna, fatty tuna, Mizutako, and salmon. The salmon was different from the usual, with a richer color and flavor. Even though I don't usually like raw salmon, I found it delicious. Next, we had a small dish of hairy crab, with the meat and crab miso mixed together. It was slightly sweet and perfect as a summer delicacy. Then came the famous "ultimate tomato" dish. While traditional Japanese cuisine focuses on flavors from ingredients like kelp and bonito flakes, this dish brought out the umami of tomatoes in a wonderful way. The boiled fruit tomato was soaked in a dressing with sweetness, acidity, and umami, topped with finely chopped onions. A simple yet delicious dish that could easily be a main course. The zucchini and conger eel tempura, along with the hot beef cutlet, were also incredibly tasty. We finished with noodles. The chef, originally from Osaka, incorporated ingredients like conger eel that are not commonly found in Sapporo, combining northern ingredients with both Japanese and Western influences. It was an all-around fantastic dining experience. The selection of sake, with a focus on local brands and options from all over Japan, left us very satisfied as well. Thank you for the wonderful meal! (^O^)

The best long-established traditional Japanese restaurant in Sapporo. I felt the passion of the Murai family towards their cooking that night.

I went to Susukino for a dinner meeting and managed to take a good photo! It is a long-established Japanese restaurant in Sapporo that opened in 1962. I used to entertain guests here often, but I haven't been here in the past few years. It can be a bit pricey! We started with a cheers with cold bottled beer, which was delicious. The appetizers were intricate and generous in portion. The sea urchin hand-rolled sushi was sweet and delicious. We then switched to white wine, which was fruity and light with a nice finish. The seared skin of the yellowtail was a delight, I wanted more! The tofu skin with sea urchin in broth was excellent. Next was the signature dish of Naniwatei, tomato salad with three-vinegar dressing, which was refreshing and tasty. We then had a sorbet to cleanse the palate. The main dish was sukiyaki-style beef, which was cooked in a tasty sauce and was delicious. We ended the meal with crab rice and ice cream sandwich for dessert. It was my 79th review of ice cream this year, and I was very satisfied. Now, I think I'll go have some ramen before heading home. Thank you for the meal!

JAL Domestic First Class... the usual Sky Restaurant? The mystery of "Naniwa Tei" in Susukino? ※This is a release of accumulated rough drafts... I apologize to everyone for this. For a while now, JAL has been giving out Senjafuda for the 10th anniversary of First Class... It's one per flight, but they have been piling up quite a bit... Recently, the flight attendants have been asking, "Already have one, don't you?" with the added title of "Would you like one?"... Well, I'll get back to that later... Anyway, this time it's not about the timing of meals, but the "Tomato Vinegar" from "Susukino Naniwa Tei" that we received on a flight departing from Osaka around 10 o'clock, just like the one departing from Haneda around 10 o'clock. It's quite something that this unique drink has been officially adopted as a drink for First Class... As a lover of unusual things who eats little, I couldn't wait to try it out... The title is "Kita no Omiya has created a health vinegar that a traditional restaurant made seriously"..."Drinkable Tomato Vinegar" even has a pamphlet... The pamphlet explains as follows: ###Pamphlet Explanation### Naniwa Tei in Susukino, a 55-year-old long-established traditional restaurant in Sapporo, is known for its long-standing signature dish, "Tomato Three Vinegar Salad," which has received high praise from customers to the point where they ask for the vinegar to be shared with them. Therefore, a special three-vinegar dressing for tomatoes has been commercialized. In the process, they encountered the amazingly delicious high-quality tomatoes from Hokkaido. With such delicious tomatoes, they were able to create a drinkable tomato vinegar. Drawing inspiration from the three-vinegar dressing, the traditional Japanese chefs worked on creating this unique and delicious health vinegar "Drinkable Tomato Vinegar." It has been served as a product on JAL Domestic First Class flights from 2007 to 2012. Enjoy the vivid deliciousness of Hokkaido with two flavors of Naniwa Tei's health vinegar "Drinkable Tomato Vinegar," which is made with high-quality tomatoes that dedicated producers have carefully nurtured and a refined recipe by the chefs that brings out 4% of its taste. The red "Drinkable Tomato Vinegar" has a strong flavor made with Terai's mini tomatoes "Carol Seven" from Yoichi-cho. The yellow "Drinkable Tomato Vinegar" has a fruity flavor made with Momotaro Go 2 Do from Sorachi district. Both have received high praise for their moderate acidity, which complements the natural sweetness of high-sugar tomatoes. ###End of Pamphlet Explanation### It's been a while since I've written such a long and unnecessary piece, thank you for reading it... Thank you for the delicious meal. PS: Food report?... Did I forget to mention something? I apologize... The mystery of "Naniwa Tei" in Susukino?... Well, let's just leave it at that. To get the Drinkable Tomato Vinegar... http://www.kitanoomiya.com/

Today, I had a meal with 5 people at a Japanese restaurant. It was difficult to choose a place for 5 people, so coordinating the group must have been tough. This week, I had a lot of meat dishes, so Japanese food was just right. It had been a while since I visited Naniwatei. I have used it for business entertainment a few times, but I think it's best to enjoy the appetizers and drinks at the counter. Next time, it would be nice to have a second round at the counter with just two people. Of course, the food is delicious. Now, about today's course. It was not very impressive, but I think this is what kaiseki cuisine is all about. It's about the subtle deliciousness that doesn't overshadow the conversation and atmosphere. Each dish was tasty, but there wasn't a sense of something special. It's all about finding the right balance. It's a bit tricky ^_^ The enjoyable conversation is also part of the kaiseki experience. Thank you for the meal! (*´∀`)♪

I went to "Susukino Naniwatei" near Susukino Station in Hokkaido to enjoy traditional Japanese cuisine in a private room. Today I ordered a course meal with steak for around ¥15,000 per person. It was a delicious meal.

It's been a while since I had a meal with a friend. I let my friend choose the restaurant (since I have visited almost all the restaurants I wanted to in Sapporo). We met on Odori Avenue, enjoyed the illumination, and then headed to Susukino. The restaurant we entered had a bright and open atmosphere. The clientele included groups, couples, and a wide range of people, creating a lively and cheerful vibe reminiscent of Osaka. The counter displayed various dishes in large bowls, similar to the atmosphere of a Kyoto "obanzaiya" shop. I had always wanted to visit a lively Osaka-style restaurant when I was in Tokushima, but never got the chance, so I imagined this might be the kind of atmosphere. It was not a quiet Japanese restaurant ambiance, but more of a lively adult space. We were seated at the counter and had reserved a ¥15,000 course. I ordered a ginger ale while my friend had a beer. We enjoyed dishes such as tomato vinegar with octopus and avocado, radish and squid, a hot pot dish, blowfish sashimi, and more. The standout dish was the abalone steak, which reminded me of a memorable meal I had at Shima Kanko Hotel. The meal also included a tomato salad, mackerel sushi, turtle soup, liver sauce fried rice, homemade yogurt with fruits, and more. The atmosphere and food at the restaurant combined the cheerful nature of Kansai with the hearty essence of Hokkaido. The use of high-quality ingredients made the meal feel like a good deal, but I found the delicate flavors and presentation slightly lacking. Overall, it was a fun and enjoyable meal with my friend after a long time.

The selection of traditional Japanese cuisine at my friend's recommendation was a series of excellent dishes that are kind to the body. The foundation of the cuisine was solid, resulting in a deep and flavorful Japanese cuisine that was both visually appealing and full of the essence of Japanese culture. Each dish showcased the quality of the ingredients, bringing out a wide range of flavors such as umami, sweetness, richness, sourness, and deep dashi flavor. Even a simple dish like sea urchin was elevated to a superb level of creativity, showcasing the excellence of Japanese cuisine. The craftsmanship required to create such high-quality dishes is truly remarkable, but the price reflects this quality and is not considered affordable. Therefore, it may be difficult to visit frequently unless one is willing to meet a certain level of expense. The use of local ingredients, the variety of high-quality seasonal ingredients from various regions, and the meticulous attention to detail in cooking and presentation all contribute to the rich and flavorful experience of dining at this restaurant. The omakase course we had was a delightful journey through various creative dishes, each one showcasing the depth of Japanese flavors. The meal started with a refreshing beer, followed by a series of appetizers that were both delicious and artfully presented. Each dish, from the pickled tomatoes to the simmered flounder, was a testament to the culinary expertise of the chefs. The sashimi selection, including fatty tuna, sea bream, and scallops, was elegant and top-notch. The simmered flounder was rich and flavorful, and paired perfectly with sake. The tomato vinegar, a popular dish at the restaurant, was tangy and refreshing, showcasing the quality of the tomatoes used. The creative dishes, such as the bamboo shoot and herring roe, were a unique and enjoyable experience. The pickled turnip and daikon were simple yet delicious, and the tomato vinegar complemented them perfectly. The meal ended with a light and refreshing rice dish topped with mentaiko and grated yam, followed by a delightful dessert. Throughout the meal, we enjoyed a well-balanced and easy-to-drink sake, further enhancing the dining experience. Overall, the quality of the cuisine was exceptional, with a focus on premium ingredients, but the overall evaluation and value for money may be affected by the cost of ingredients.