The experience is akin to dining in Sapporo with an Omakase meal.

The restaurant does not compromise on quality, using a large amount of ingredients flown in from Japan, especially from Hokkaido. This makes you feel like you are enjoying a high-quality Omakase meal in the heart of Sapporo.

The whole Hokkaido whelk, after being simmered, has a delicate and tender texture with a slight chew, offering a refreshing and sweet taste with a hint of seawater.

Hokkaido is known for its abundance of shellfish, making whelk a common ingredient. The whelk meat, simply seasoned with rose rock salt by the chef, brings out its refreshing and sweet flavor.

The interlude dish is fresh sea bream sashimi wrapped around sea urchin tofu. The firm and chewy sea bream contrasts with the smooth tofu, with the sea urchin's rich flavor becoming more pronounced with each bite.

The sushi segment features simpler preparations and seasonings, focusing on highlighting the quality and taste of the ingredients. The first piece is deep-sea tilefish, with a delicate and soft texture, smooth and sweet. The second piece is ark shell, with a refreshing and sweet taste, and the slight acidity of the vinegared rice enhances its freshness. The third piece is lightly seared goldeneye snapper, with moderate fat content, and the searing adds a hint of charred aroma mixed with the oil's fragrance, making it quite appetizing.

The luxurious flavors continue with soy-marinated tuna paired with horse dung sea urchin, garnished with crisp radish sprouts and gold leaf for an elevated experience.

The second type of sea urchin today is the purple sea urchin from Hokkaido, with a fresh and sweet taste that is more approachable than horse dung sea urchin, paired with crispy fried seaweed for an addictive crunch.

Just as I started to feel full, a small mountain of food was served, featuring snow crab sushi with crab roe and fried perilla leaves. The vinegar jelly was particularly appreciated for its ability to refresh the palate, allowing me to continue eating.

The much-anticipated fatty tuna hand roll finally made its appearance, topped with Japanese fried garlic. The fatty tuna was thick and succulent, melting in the mouth and incredibly delicious.

The final type of sea urchin was the white sea urchin from Hokkaido, with a fresh and smooth taste, paired with dried cod for a delightful crunch.

Post by Corgiwithfood | Mar 21, 2025