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Even among many Japanese dishes, [sushi] may be the best when considering its [beautiful] appearance, as it can colorfully express the sense of the season on a plate and table, and the guests can appreciate it with their eyes as well. In that sense, counter seats at a sushi restaurant may be the most luxurious, exceptional seat. Nevertheless, sushi restaurants should never forget about the comfort. Our [Sushi Isono] offers a pleasant moment with someone you like. You can also enjoy communicating with people sitting next to you. Since we opened in 2013,  our master chef has wished to offer a beautiful space where the guests can relax and enjoy sushi. Furthermore, a high sense of beauty seen everywhere in our restaurant will entertain you as well. Please come to enjoy our sushi at the time you visit  Sapporo, whether you are from Hokkaido, or outside Hokkaido!

We work to obtain seasonal ingredients from all across Japan, not just Hokkaido. The Oma tuna, which has its peak season from September to December, has an incredibly melty flavor that makes it a consistent favorite. We live in an era in which distribution channels are amazingly well-developed, so it is possible to procure fish from all across Japan. We make sure that we know the seasons for each area of the country, and can then offer the best ingredients for each particular season of the year. Moreover, we constantly search for the best way to make our ingredients taste great. For example, when cooking an egg, if you add shiba shrimp paste, it really makes a difference. We always work hard to bring out the flavor with techniques such as this. Starting with the counter seats that allow customers to see sushi experts at work, we are very particular about the atmosphere of our restaurant. We really want you to enjoy everything, including watching our chefs at work.

Our Tomakomai surf clam is lightly heated in boiled-down sake. The true flavors of fish cannot be brought out through broiling, which is in style now, or using kelp to draw out the flavor. What we worked hardest on is how we grip the sushi rice. Come in during autumn for the widest selection of toppings that Hokkaido has to offer. This time of year, the shellfish are from Hokkaido. We are sticklers for using thornyhead fish from Hokkaido, whether boiled or grilled. We hope that even if you order the same thing the next time you come to our restaurant, it will taste even better. It is with that wish in mind that we think daily about how to bring out the best flavors of our seafood. We hope you will look forward to that when you come to our restaurant. We offer five snacks designed to go well with sake so you can enjoy a leisurely drink with your meal. For example, we have a lot of richly-flavored snacks such as shrimp with urchin and soy sauce or whelk with liver. Spend a night in our mature ambiance.

A rich stock, replenished each day, is filtered and mixed with kelp and shavings of dried, smoked mackerel to create that day's soup stock. A variety of ingredients are added before boiling together to create "Oden" stew. The "daikon" (large white radish) is packed full of flavor, and is well worth a try. This radish wins points for size, and is one of the most popular ingredients of the oden. Thick radishes are chosen and boiled until the flavor of the stock permeates right into the core. This a great place-the food is delicious, and looks interesting too. The cook experiments with the arrangement of simple dishes and even puts care and effort into the choice of crockery to create dishes whose appearance alone makes an impact on the diner. The restaurant also goes the extra mile with their service. As for the restaurant itself, there's a seated bar area where you can enjoy the cheerful atmosphere while you dine, as well as private rooms (complete with a television) where you can enjoy a meal and a drink in p

We use only the freshest seasonal ingredients. Our menu features sumptuous items that let you experience the natural flavors of Hokkaido and the Erimo peninsula. The exceptional ingredients we use, which naturally include crab and "ikura," are specially selected at the peak of their freshness and taste to ensure your complete satisfaction. Our menu almost exclusively features seasonal ingredients from the Erimo peninsula, also known as the "treasure chest of the sea." We offer the latest flavor sensations. Locals and tourists alike will gain an appreciation of why Sapporo is truly deserving of the title "treasure chest of the sea." We take our cooking seriously, and we specialize in serving delicious and enjoyable food. Our menu selections will allow you to fully experience the bounty of Hokkaido's sea. The bar area downstairs is set in a pleasant, open atmosphere. Stop by, relax, and enjoy some memorable times.

We take pride in all of our food, but our Sharkfin Sugatani is truly special. This dish embodying the flavors distinctive of Hokkaido and uses a generous amount of dried scallops (which are a ubiquitous local ingredient). Our location in Hokkaido enables us to procure the freshest ingredients, so we also serve dishes using raw scallops. We only use seafood carefully selected for freshness, and will never accept inferior products. We create opportunities to converse directly with our customers and strive to narrow the feeling of distance between us as much as possible. We ask about customers' preferences so we can deliver a truly satisfying meal. In addition to being a great space for occasions like dinner parties after business meetings or with family, or small scale receptions, we also accept reservations for bento lunches and hors d'oeuvres for conferences and meetings. Talk to us about making reservations outside of our regular business hours.

We use only the highest quality, freshest meat for our yakiniku (grilled meat), and our dipping sauce has also been lovingly prepared. The secret of the sauce lies in the balance between sweet and spicy flavors. We think that this is the most important part of the meal. You are guaranteed to be impressed by the food when you eat here. The secret to the best tasting meat goes beyond freshness. We strive to serve the best meat at the exact moment when it reaches its optimum flavor. We see this as an opportunity to demonstrate our skills.There is no manual for serving customers at this restaurant. How would you look after relatives that came to visit you for the first time in 10 years? How would you make them feel welcome? We make sure that our staff serves customers with these thoughts in mind. Within this calming and relaxed restaurant space, there is also a private room, which can accommodate a range of different gatherings, including important family celebrations and get-togethers with close friends. Please

The Northern Wall Street, where GAJA is located in Otaru, is a fierce battleground for all kinds of cuisine. Among them, it offers many popular Yakiniku dishes at a reasonable and surprising price. You can enjoy affordable course menus with all-you-can-drink for 120 minutes, featuring voluminous grilled meat dishes. In addition, the restaurant has sunken Kotatsu-style seating, round booth seating, and couple seats. The raised seating area can accommodate groups of 4 to approximately 30 people. Please use the restaurant for various dining scenes, from families to couples and groups! They also accept reservations and private rentals for banquets. For more information, please feel free to contact them!

I think a restaurant's ability is clearest when looking at its appetizers. Dishes at a restaurant with delicious appetizers will all be delicious. Appetizers are easy for chefs to try ideas. We are always trying new things. Carpaccio made with chicken. It looks simple, but really, it is thoughtfully prepared. Once all of the tendons are carefully removed, the meat is added with kombu overnight, then finished with an original yuzu-pepper sauce. More than anything, we want our guests to feel at home, relax, and have an enjoyable time. We aim to help by providing memorable dishes. We are happy to accommodate anniversaries and celebrations. Guests are more than welcome to stop by any time for a simple glass of wine and a snack.