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[Otaru Masazushi Main Branch] is located on Otaru Sushi Street, which is lined with well-established sushi shops. They have strived to protect traditions and ensure continued careful selection of ingredients to better present the [relaxation] of a meal to our customers. In order to be able to reliably offer [Maguro] (tuna) year-round, each November (the prime season for tuna) they buy up carefully chosen tuna of at least 300 kg. The fish, procured from the Atlantic Ocean near Canada, is known to be some of the best in the world. Just one taste and you'll never forget the sweetness and tenderness that makes it practically melt in your mouth. They have a full selection of multi-course meals, which they recommend for business meetings or dinner parties. They invite you to enter the soothing world of a warm, calming wooden atmosphere, sincere staff, and a menu of dishes made with the utmost attention to flavor.

Marinated overnight in a special sauce and double-fried the next day. Added to the crisp aroma and the refreshingly sweet sauce, spicy pepper completes the harmonious trinity. For our lamb meat, we use the shoulder roast of delicious, high-quality New Zealand bred lambs. With few of the peculiarities characteristic of lamb, it's famous for how easy it is to eat. For our Sangenton pork, we use pork belly from herb-fed pork raised in Canada. Both are easy to eat and so delicious that your chopsticks will move on their own. At this restaurant, we don't do service by the book. By considering things like the pleasure of being greeted with a smile and the joy of being treated with attention to detail, we hope to instill a dedication to the little things in our staff. A five-minute walk from Sapporo Station on the city subway line. "Hokkai Shabu Shabu Kita 2 Jo" boasts all-you-can-eat meat of superior quality. We welcome everything from large banquets to individual diners. We host banquets following concerts or work

Prepared gradually over time, our stewed cuisine has won admirers. We remove excess fat to make it light and refreshing, never too heavy. A robust salty-sweet flavoring makes this a good match for both rice and sake. We procure seafood with a discriminating eye, eager to use only the highest quality ingredients. We make an overall determination based on key factors such as the firmness of the flesh and the fineness of the shellfish grain and how springy it is. We never use ingredients of a quality that we do not approve of. Our hope is to make Nemuroya a restaurant where people feel certain they can always enjoy delicious food at. Even if an item is not on the menu, we can respond to requests if the ingredients are at hand. Every day is a learning experience. We take great care to create an atmosphere in which everyone can enjoy dining in harmony-from individual guests to large parties, first time guests to regulars. Feel free to come on in and enjoy, as relaxed as if having a drink at home or at a friend's h

Very skilled preparation brings out the incredible flavors of the slowly-matured beef tongue. We are so selective in choosing the meat that one head of beef will provide only enough meat for 1 or 2 people. It is so good you'll feel like you have never had it before! In addition to the selectivity of the beef tongue, our specialty is choosing the best quality and seasonal ingredients from Hokkaido. Our method of cooking really brings out the deep, natural flavors of the ingredients. No matter which items you choose, the rich flavors are sure to satisfy. On top of the the careful selection of ingredients, fun conversation, and an at-home atmosphere is our goal, which means that even if you come alone you can still spend time with us and have fun. There are many regulars who order the Chef's recommendation without even looking at the menu. He is a master who never compromises on seasoning or taste. The party course at Suzunoya condenses all of those flavors.

I've already made it thousands of times the owner says with a smile. The skill he uses to create the flavors leads to a truly a great dish! The seafood paella is especially popular. Try it piping hot! With items such as Niikappu Koizumi farm's black pigs, Tokachi Mush, Ikeda beef, and Bi-o eggs, ingredients from Hokkaido are particularly invigorating. You can always find the perfect ingredients for cooking. We make an effort to never use artificial seasoning. We strive to offer food that is good for the body and delicious, while still being reasonably priced. With its calm atmosphere, Moonlight is a well-kept secret! Come enjoy Spanish wine and cuisine that pays great attention to quality without being stuffy.

While overshadowed by the fame of crabs and sea urchins, Hakodate is also famous for its squid, with one of the highest catchment rates in Japan. If you want to enjoy this Hakodate specialty, you must visit [Fresh Seafood Ikasei Main Branch]. There is a large water tank inside the restaurant to release the squids caught that day. Such squids are prepared as sashimi just after being ordered. The Japanese Flying Squid, known as common squid, is seasonal from June to December. This squid can be enjoyed fresh, including the giblets. From January to May, the Spear Squid is in season, and you can enjoy its firm, chewy texture and rich sweetness. The restaurant naturally prepares squid in many other ways too. After all, this is a shop specializing in squid, even going as far as including it in the shop name. Indulge in the flavors of squid with the wide array of local sake (Japanese alcohol) from Hokkaido or other areas in Japan.

This popular izakaya in Hokkaido loved by local people is 3 minutes by car or 8 minutes on foot from JR Chitose Station. As the owner previously had a restaurant in Kushiro, we serve fresh seafood sent from Kushiro every day. We focus on serving the best ingredients of the season, such as fresh Pacific saury from Kushiro available from the middle of July! We are proud of the extra freshness of our seafood! For example, we stock Pacific sauries directly from fishermen to be able to serve fresh Pacific sauries that were caught the same day! Please fully enjoy the best tastes of the season at our restaurant! You can also have oysters directly sent from Akkeshi all through the year! We also recommend Whelk and Atka mackerel directly sent from Kushiro! As we are also proud of our sushi with carefully selected fresh toppings, please try them when you visit us! We also serve various banquet menus, so please do not hesitate to ask.

Our restaurant was created to provide customers with genuine Japanese wagyu beef. Therefore, we offer an extensive range of wagyu beef that has been carefully selected. For our signature dish, we employ even more exacting standards to pick out the finest items for our recommended Special Course, which can be ordered as sukiyaki (hot pot stew) or shabu-shabu (sliced meat parboiled with vegetables). We have created a cozy interior inside the restaurant that is family friendly, because we want parents to feel comfortable about giving our beef to their children. In addition to families, we also welcome customers from overseas with our unique brand of hospitality. We hope to have you come in soon to sample our genuine wagyu beef, which has gained so much popularity in recent years.

A classic example of Hokkaido gourmet cuisine, our fresh "Hair Crab" is picked from the restaurant's live tank and boiled to order. Enhancing the umami-filled flavors of crab meat with rich crab miso paste, it's a dish that blends with Japanese sake like nothing else. We also highly recommend other crab delicacies, such as the "Fried Red King Crab" and the "Hanasaki King Crab." The counter's glass display case, full of the freshest ingredients, is a real feast for the eyes. Leave the selection to the chef in the "Omakase" menu and enjoy the best seasonal products in dishes specially crafted to highlight their delicious taste. While Hokkaido seafood takes the spotlight, the chef always strives to bring out the very best out of all his ingredients, including selected meat and vegetables. His menus also occasionally offer delicacies, such as deep-fried char and masu salmon fished himself. The table seats are cleverly arranged with enough space between them to let customers enjoy their meal without bothering thei