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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

Our head chef's specialty is a grilled fish carpaccio that combines Western flavors with Japanese ingredients. Particularly noteworthy are the freshness of our ingredients and the original balsamic sauce that accompanies them. Fresh dashi (Japanese soup stock) is made in-house daily from Rishiri kelp, and is the secret to bringing out the best in the dish. All effort is made to procure ingredients from Hokkaido only when they are in season. What's more, every angle of the dish is designed to surprise the diner: its texture, portion, and display is delicately planned and balanced. Our popular Deluxe Caesar Salad dish also has a unique crumbled cheese quattro to add a surprisingly crispy texture. In short, we consider each season a unique opportunity to taste foods available in that season alone.

We are in Hakodate Bay Bishoku Club, the restaurant complex where you can fully enjoy various tastes from Hokkaido with a magnificent view of the classic town from the Meiji Period. [Meimei-tei] is the part of it, serving lamb BBQ. Many guests who enjoy our meal say that they did not know lamb had such a good taste and that their impressions towards lamb BBQ have changed. Our high-quality fresh lamb has simple savory flavor. We are also popular offering all-you-can-eat vegetables when you order a-la-carte dishes. If you want to enjoy lamb BBQ to your heart's content, we recommend [Premium Course] with all-you-can-eat meat. We also offer a wide variety of alcohol and drinks, and courses with all-you-can-drink.

Oniwasoto Fukuwauchi is a specialty restaurant with two different styles, attracting locals and visitors from outside of Hokkaido. It offers various kinds of Curry Udon for lunch and Shabu-shabu and Sukiyaki using Japanese black beef from Hokkaido for dinner. The lunch recommendation is the "Specialty Oniwasoto: Three Kinds," which includes sweet, medium-hot, and dry flavors to taste all of them. You can compare the three types of udon with the volume of one serving divided into three equal portions. For dinner, courses featuring Hokkaido black beef are available, with four different Shabu-shabu and Sukiyaki plans. The restaurant has a serene atmosphere inside the wall, shielding the outside world. It brings a relaxing moment for both special occasions and everyday use.

Ptit sale is on the first floor of Akarenga Terrace, a commercial facility accessible via the underground walkway between the Sapporo and Odori subway stations. The restaurant is a casual French bistro where you can enjoy a choice of courses or a la carte for both lunch and dinner. The Hokkaido Wagyu beef steak, roast beef of Hokkaido Wagyu beef, and housemade charcuterie are some of the must-try dishes. It has a full selection of champagne, wine, Japanese whiskey, and Japanese gin, and a set that includes free flow and appetizers. There is also a "Degustation," where you can try bottled brands by the glass.

In the heart of Yunokawa hot spring, [Sushi Restaurant Kihara] situated at the best location overlooking the Tsugaru Strait right in front of your eyes. In the restaurant, Aomori hiba solid plate counter creates a dignified atmosphere. On a clear day, the view of the Shimokita Peninsula creates a refreshing atmosphere. In this atmosphere, sushi is served with selected local ingredients including seafood supplied from the chef's hometown former Minami Kayabe-cho. 80% of the sushi at the restaurant is in the authentic style, but chef's creed of [local specialty sushi] creates original dishes such as gizzard shad lightly washed with vinegar and rolled with local specialty kelp. After 20 years in Hakodate, the restaurant serves Hakodate style sushi based on Edo mae style.

[Sushi Kappo Kakihachi] is in a residential area, a little ways away from the middle of Sapporo. When passing through their shop curtain at the entrance, you will be surrounded by their bright and warm atmosphere. They are proud of the hand-formed sushi topped with carefully-marinated/seasoned wild fish. Without any additives, they carefully bring out the original taste of each ingredient, adding some innovative techniques to the traditional techniques for the pursuit of tailoring to modern cuisine. Their course meals are a recommendation; you can enjoy an appetizer, a grilled dish, and a simmered dish that can be enjoyed with sake (Japanese alcohol), and hand-formed sushi at the end. Their takeout sushi is also highly recommended, including the high-quality and popular [Inari Sushi (fried bean curd stuffed with vinegared rice)] with hand-made fried curd using soybeans ground by a stone mill. This restaurant, with counter seats, table seats, and Japanese tatami rooms (reservations are required), is also ideal

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.

Their recommended specialty is [Mizutaki (hot pot)] using a soup made by boiling a stock of parent chickens from Hokkaido, chicken legs, and several kinds of vegetables for more than 10 hours. The soup, great for your skin as it contains an abundance of collagen, is used for the luxurious hot pot menu, to boil Sakurahime Chicken from Atsuma. This brand chicken, popular as it is tender and does not have a strong smell, is used for mizutaki, yakitori (grilled chicken), and a-la-carte dishes. They are also joining a campaign to raise the domestic food self-sufficiency rate, by using more than 90% domestic ingredients to offer high-quality, authentic dishes. As their hot pot can be ordered from 1 person, you can visit for various occasions, from eating alone to having a banquet with many people.