레스토랑 검색

Only Omakase Course (all chef's choice) is available. The owner, Mr. Watanabe, is from Nakashibetsu town in East Hokkaido. After gaining experience at a famous restaurant in Tokyo, he decided to set up his own restaurant in his hometown. The next step was to open a Sapporo branch. He puts his love for East Hokkaido into his sushi, and he strives to provide customers with something they can only experience at Watanabe Sushi Restaurant. Have a glass of milk when you arrive! (a town slogan in Nakashibetsu)

3 minutes walk from Susukino station. In a spot on the underground 1F that only stands out a little, there is a famous restaurant frequented by foodies. This restaurant obtains seasonal ingredients, mainly seafood from Hokkaido, from all over Japan, and uses 100% Yumepirika for the sushi rice. They value local production for local consumption, and the sushi, made by fully taking advantage of the freshness of the ingredients, is certainly in the Ezo-mae style. The cuisine, which uses seasonal ingredients such as sashimi, boiled foods, and grilled foods, is a collection of masterpieces. The food shines with the excellent skill and sense of the restaurant head, who has many years of experience. The restaurant's interior, with white walls and white wood as its theme, is an elegant space with no excessive decorations. They have counter seats and private rooms, so it is optimal for business situations, such as entertaining and group dinners. The precise service is also wonderful, and the warm customer service is so

We're particular about the delicious ingredients that we use. We get our mullet caviar from Nagasaki and use our special salt. It takes us three to four days to create our homemade karasumi. Lightly, aromatically roasted, it is perfect with a cup of sake. We prepare delicious dishes featuring the fish of Hokkaido. We also feature edible wild plants in springtime, autumn mushrooms and more delicious ingredients, including homegrown local tomatoes and shiitake mushrooms from Otaki-mura. "The smiles on our guests' faces are our delight" is our motto, and we take it to heart. All of our staff take the utmost care to ensure that we offer not only delicious food but also a place where our guests can relax and have a good time. Let us be of service for your special occasions, celebrations and important business receptions. Our sushi sets are perfect for banquets; please feel free to contact us to discuss prices and dishes.

We take high quality name-brand oysters like Maruemon and Kakiemon from Akkeshi and cook them in their shells over coals. A special technique is required to remove the oyster muscle using heat alone, but we have many years of experience in this regard, so please let us do all the work. Hokkaido is home to numerous delicious ingredients, and we focus on procuring the best of what the area has to offer, including whey, a byproduct of cheese production. One unique dish we offer, for instance, is our "whey mackerel", where mackerel is marinated in whey. We want our shop to stay accessible and down-to-earth, neither too formal nor severe, and love to engage patrons and promote communication, striking up conversations with solo diners at the counter and even forging new friendships. Our ample menu draws deep on delicious local ingredients, so if you are in the area on business or leisure, be sure to visit us so we can introduce you to the great tastes of Kushiro and of the wider Hokkaido region.

It is an izakaya restaurant offering authentic Osaka kushikatsu (skewers) and drinks in a festive atmosphere. In addition to the unique kushikatsu made with the finest batter, oil, and sauce, there are many Osaka gourmet specialties such as Gyusuji (stewed beef tendon) and tonpeiyaki (pork and vegetables rolled in an omelet). With a wide variety of drinks and all-you-can-drink options for 60 minutes, 90 minutes, or unlimited time, this is a great place for a fun-filled party with friends, a girls' night out, or a date night to return to your childhood memories. You will find a lively atmosphere reminiscent of a "Japanese festival" here. White and red lanterns, shooting games, cotton candy, raffles, and many other festival-related items are available. There is also a dagashi corner filled with nostalgic Japanese candies, and each guest is offered one dagashi gift, which is also very popular. Just a 2-minute walk from Kanda Station, you can always enjoy the festive atmosphere here.

"Meijin Wagyu," raised in a consistent breeding environment, contains 55% oleic acid and is leaner than ordinary Wagyu. The specialty "Takikiniku" served at "Takikiniku Meijin Wagyu Maru" further enhances the deliciousness of the beef. It is cooked with sliced "Meijin Wagyu" placed around and 21 kinds of vegetables in a special momidare (marinate sauce). The meat is dipped in sauce and cooked until it turns a beautiful rosé color. The vegetables are added little by little and simmered, adding the flavor and sweetness of the vegetables to the sauce. In addition to the signature "Cooked Meat," the course menus are also recommended to enjoy the popular dishes fully. The restaurant has a calm atmosphere, and private rooms are also available, mainly with table seating, which is ideal for girls' parties, dates, and business entertainment.

For our "Sardine Beccafico," flavorful herbed breadcrumbs are mixed with oranges, raisins and nuts, and wrapped in sardines. This is a very common dish in Sicily. The fresh oranges and the crisp Italian parsley will make your mouth water. Freshness is the utmost importance for seafood, so the freshest fish is piched up every morning from Tsukiji. We believe the quality of the cuisine will increase just by listening to the ingredients and sensing what they are saying. Each dish is thoughtfully made by the chef. He aims to pay attention to the voices of his valued customers. In order to do that, he proactively approaches them, which he believes is a learning experience in itself. "At Tante Grazie, you can be fully entertained by our cuisine. We take care to create a casual atmosphere where the customers can easily converse with the chef and enjoy everything there is about the restaurant."

Located around the Naga-machi Samurai District, tawara is a hidden French restaurant with a sophisticated atmosphere. Chef Mr. Tawara, who honed his skills in Kanazawa, France, and Kyoto, carefully selects local seasonal ingredients and offers course menus consisting of small portions but many dishes with a Japanese twist. His brilliant sense makes various seasonal ingredients into gentle and delicate plates as if you are witnessing happy magic. The restaurant's dreamy prices, 12,000 yen for a 10-course dinner and 7,000 yen for a 7-course lunch, are also very graceful. The restaurant offers a selection of natural wines with gentle flavors, mainly from France and Japan, and a wide variety of local Japanese sake. Whether it's a date, anniversary dinner, ladies' lunch, or a special meal during your travels, you can create wonderful moments on every occasion.

The Chintan broth, which uses 100% Banshu Ako salt and contains seafood, is not only the pride of Temma Ramen but is also attracting a lot of attention from the media as a typical dish from Ako. The city of Ako is immediately associated with salt. We wanted to create a dish using this typical local ingredient. We hope it will generate publicity for Ako and salt-flavored ramen (noodles). If you look forward to coming again or to seeing how the menu changes then this is the ramen for you. It's a really interesting menu that is always planned based on what we hear from our customers. It is unusual to find a ramen restaurant that is so spacious. We have a tatami mat seating area and children are welcome.