This is my favorite restaurant. In the residential area of Sapporo Maruyama district, a castle suddenly appears. Even before entering the restaurant, I am captivated by the bewitching atmosphere. While most of my favorite Hokkaido French restaurants tend to have a small and cozy feel, this one is different. I'm not sure if it's the right expression in Japanese French, but it's called "Grand Maison". The famous Hokkaido sweets shop "Wakasaimo Honpo" is the owner. Currently, there seems to be no capital relationship, but I believe that the "Cour de Cerf" in Mita, Tokyo, was also owned by Mr. Wakasa. Climbing up the spiral staircase past the affiliated flower shop, you enter a dimly lit waiting room with a mysterious atmosphere. From there, you are escorted to your table. The magnificent and spacious interior is overwhelming. Before the food, I must praise the service staff, including the sommelier. I would recommend this restaurant even to those who feel nervous just hearing the word "French" and are not accustomed to such cuisine. The staff, who always maintain a smile without being overly formal, provide a perfect service that is neither too close nor too distant. In a formal setting with warm service... can you believe that some restaurants charge a service fee? This restaurant is worth paying the service fee. You can sense the owner's dedication and the policy of nurturing talent. It's no wonder that many chefs who have left here have become successful. The food is naturally delicious. I appreciate that they don't try too hard to be unique! Starting with the salmon sablé amuse-bouche, the meal continued with bonito, saury, and golden eye snapper. This is the charm of Hokkaido French cuisine. The main dish is Ezo deer. The amazing cooking technique makes it visually stunning. The sensation of savoring the rustic meat is incredible! The accompanying peanut and plum purée are also excellent. You can feel the sense and inherited skills in these elements. The dessert is also excellent. I usually have the Kuniyuki soufflé, but it seems that the chef has changed as it was not available this time. This time, I had Mont Blanc. The soba tea ice cream was also delicious. Going to a restaurant, the joy of dining out... it's all packed into this place. Lastly, I would like to add that it's wallet-friendly! It seems that the prices have gone up a bit recently, but it's still cheap! I'm truly happy that I went. I sincerely want to go again.

I was brought here for my birthday celebration after watching Chef Wang's Grand Prix, and it's a restaurant I've been wanting to try. Every dish was delicious, but the roasted venison was particularly outstanding. The meat was a beautiful deep pink color, tender, and had no unpleasant smell. It was the most delicious venison I've ever had. In addition to the course menu, they served cheese with cumin as a palate cleanser, which was a nice touch after the strong-flavored goat cheese. They also brought out a lovely birthday cake, which we were too full to eat at the restaurant, so we took it home. It was the perfect size for two people, not too sweet, and very tasty. The staff's service was excellent, and I would love to visit this special restaurant again for another occasion.

We had a one-person course for 15,000 yen with a bottle of wine, red wine and champagne by the glass for two people. We added an extra drink in the lounge, spending around 50,000 yen in total. They also prepared a mini cake for my birthday, making the experience truly special. Thank you very much. In the lounge, you can smoke cigars and cigarettes. They don't have cigars available, so you need to bring your own. The atmosphere was like something out of the bubble era, with dim lighting and hardly any other customers, almost like a private room. The staff even assigned one person to assist us. You can enjoy a leisurely tea time after your meal.

Located a 5-7 minute walk from Nishi 28th Street Station, Restaurant Cote d'Or is a French restaurant with a sophisticated and romantic atmosphere, perfect for a date night. It was selected as one of the top 100 French restaurants in 2021 and 2023 by French East. The service is refined and engaging, making it a delightful experience, especially for solo diners like myself. I opted for the lunch course, which started with a refreshing cold soup with a hint of plum acidity, followed by classic dishes like pate en croute made with duck and chicken, scallops with white asparagus in butter sauce, and a beautifully presented main course of tender pork roast with truffle sauce and confit potatoes. The lunch course also includes a choice of dessert, and I highly recommend the Orange Crustian for its tangy orange flavor and crispy crepe-like texture. The set also includes tea and sweets, making it a great value. I highly recommend visiting this restaurant for a luxurious dining experience. Thank you for the delicious meal!

While visiting my hometown, my mother requested to dine at this restaurant, located about a 3-minute walk from our house. It's really convenient living near so many great eateries! My mother mentioned having been here a few times for gatherings in the neighborhood. We opted for the lunch course in the middle. It seems like I was a bit too eager to take photos of the fish dishes. Every dish was delicious and the hospitality was top-notch. Thank you for the wonderful meal. I'm already thinking of coming back here when I visit again in the summer.

The food is delicious, but the service and portion size are lacking. While choosing a wine from the list, the appetizer was brought out, giving off a strange sense of pressure. The dishes were beautifully prepared and tasty, but the service was lacking. The French course ended in the shortest time of 1 hour and 15 minutes. Adding a couple more dishes to the course and increasing the price might allow for a more leisurely enjoyment of the wine. The wine list had a good selection of reasonably priced options. I don't think I'll be returning next time...

Three years since lunch, we revisited for dinner. Made a course reservation two months in advance (@¥16,940). Arrived at the restaurant with two friends on a holiday at 6:00 pm. Waited on the sofa in the waiting area to get in the mood, then moved to the restaurant floor. Ordered drinks after being seated. Started with a glass of champagne (¥2,200) for a toast, then moved on to the appetizers. The dishes were satisfying, just like the surprising lunch we had before. We also enjoyed some cheese (@¥1,760) and left feeling full and content. The restaurant, with a Dragon Chef who has been recognized as the best in Japan, offers an atmosphere that matches its price, providing a high level of satisfaction. Thank you for the meal.

First visit was in 2023. Had "French cuisine" in Sapporo. Had a relaxed and enjoyable experience, so I'll introduce it. The location of the restaurant near Maruyama Park gives off a luxurious and spacious vibe with its furnishings. While the crowded drinking spots in Susukino are nice, for a French dining experience, you need a standalone French restaurant with high ceilings and spacious tables. By my scoring criteria, a table width of 66cm or more gets extra points. Seated and consulted the server. Me: My wife and I would like to avoid overlapping dishes as much as possible. What options do we have? Server: In that case, if you choose the 4,000 yen course with a meat dish, it won't overlap with the 6,000 yen course that includes fish/meat dishes. However, both courses will have 2 overlapping appetizers. Me: Okay. Please go with that combination. Will the dessert overlap? Server: Dessert will have 4 options to choose from. Me: Okay. Started with an aperitif while waiting for the food, and the amuse-bouche arrived. 01) Amuse-bouche: Cod brandade with lily root flan. The brandade is a paste of cod/potatoes/milk, but this restaurant serves it as croquettes. The flan is usually a traditional Western-style custard, but this place leans towards a creamier soup. The lily root adds sweetness to both the top and bottom of the soup, and you can taste it in every spoonful. A personal favorite dish. The course continues with cold appetizers, hot appetizers, and mains, so having soup instead of custard was a well-paced choice. 02) Natural yeast bread: Initially thought it was a baguette, but was surprised by its sweetness. A rare delicious taste of natural yeast bread. The server mentioned they source it from Pain au Traditionnel near Maruyama Koen Station. Had a few more pieces. Usually opt for croissants when traveling, but staying in Sapporo for a week makes baguettes a tempting choice. Will buy from that bakery next time. 03) Cold appetizer: Amberjack and bottarga tartare with yuzu vinaigrette. The amberjack and orange sauce complement each other well. The vinaigrette made with carrot extract vinegar and capers adds a mellow acidity, perfect for dipping the bread. The bottarga on top is more for decoration than flavor. 04) Hot appetizer: Sauteed spear squid with rapeseed blossoms and prosciutto espuma. The flavors of the rapeseed blossoms and butterbur were delightful. The foam from the prosciutto was good, but the rapeseed sauce could use more flavor. 05) Fish dish: Grilled cold mackerel with foie gras and vangone sauce. The mackerel was grilled with a smoky aroma but remained moist inside. The foie gras sauce and lentil stew were delicious, but the vangone wine flavor was overshadowed by the foie gras. Would have preferred a white wine. 06) Meat dish: Herb-crusted Nisshin pork fillet with diable sauce. The rare-cooked pork was incredibly tender, and the crispy herb crust was delightful. The diable sauce, centered around whole grain mustard, could use a bit more cayenne pepper for a kick. A delightful dish that paired well with the pork. 07) Meat dish: Beef cheek Bourguignon. Expected a traditional beef cheek red wine stew, but was pleasantly surprised. The beef cheek was tender and melted in the mouth, with a perfect cooking texture.

A restaurant overflowing with hospitality. I love it! Not only delicious, but also a wonderful French restaurant where you can enjoy even when dining alone. The waiting room is dimly lit, creating a thrilling atmosphere. Exciting!! With a luxurious interior and impeccable service, I enjoyed delicious dishes. Is this really okay for the price...? The course menu was 7,260 yen, including a glass of champagne and red wine each, totaling just over 10,000 yen. I love how they keep recommending more bread, so I fell in love with this restaurant.

I decided to go on a gourmet trip to Sapporo and made a reservation right away. This time, I requested a dinner course for 15,730 yen. It took about 20 minutes by taxi from the hotel in Susukino to arrive at the restaurant. When I arrived at the restaurant, I was surprised by how cool the building looked! Upon entering the restaurant, I was further impressed by the gorgeous interior design! As I climbed the spiral staircase, there was a reception area where a beautiful lady guided us to our seats. Climbing up the stairs, the spacious restaurant hall had ample space between tables, allowing us to enjoy our meal without worrying about the surroundings. The dishes this time were: - Amuse-bouche (Mushroom cappuccino, herring and pie, cheese choux) All of them were delicious, but the mushroom cappuccino that came out first was incredibly fragrant and had a deep flavor, it was so delicious! I was amazed at how delicious mushrooms could be! - Hokkaido young chicken and taro terrine with spice flavor The visual was trendy, and the dressing was refreshing with the scent of truffle spreading throughout the mouth. - True tilefish meuniere with parsnip puree and lily root brulee The creamy white sauce harmonized well with the tender and rich whitefish, it was delicious! - Natural Ezo abalone in puff pastry with port sauce The abalone had a nice chewy texture and the traditional puff pastry had a classic taste. - Roasted anglerfish with Jerusalem artichoke and burdock sauce The anglerfish had a firm and bouncy texture, and the sauce with a slight chewy texture complemented it well, it was very delicious! - Lake Toya Wagyu roast with caviar and Sapporo yellow roast The tender red meat with caviar's creamy texture and Sapporo yellow's slight crunchiness were incredibly delicious! - Fermented buttermilk sorbet with cardamom jelly The sorbet melted in the mouth instantly, and despite being made with butter, it was quite refreshing. - Your favorite dessert Orange crusty passion fruit sherbet I mixed the crispy orange, sherbet, and pie together to enjoy the texture, sweetness, and refreshing taste simultaneously. - Coffee and petits fours Finally, I had coffee and sweets to finish the meal. I was full and very satisfied! *The bread was also very delicious, I had 4 helpings! Every dish was wonderfully delicious, and what surprised me the most was the amazing aroma! The staff who took care of us had a gentlemanly appearance and welcomed us with just the right distance, making us feel very friendly and hospitable. This quality meal for 15,730 yen, I think it's the best cost performance in my eating log history! When I come back to Sapporo, there are many other places I want to visit, but I have decided to visit this restaurant for one night. Thank you for the feast. I will definitely visit again.

Admiring the Coat Doll, we started with an exciting Christmas champagne toast. The first course was Red Pepper Mousse with Cool Tomato, where the acidity of the tomato and the aroma of red pepper spread in the mouth, complemented by the champagne. The mood was lifted even more. The second course was a salad of Snow Crab with Cider Meringue and Caviar. The fluffy texture and aroma of the snow crab, the texture of couscous, and the saltiness of the caviar blended perfectly, making it a dish to savor slowly. We added a strong white wine to accompany it. The third course was Baked Abalone in Pastry with Port Wine Sauce, which was my favorite of the evening. The aroma of the abalone and the crispness of the pastry were exquisite, and the port wine sauce was a perfect match. It was so delicious! The fourth course was Roasted Matsukawa Flounder with Albert Sauce, offering a thick, moderately oily texture with a hint of roasted aroma. When combined with the Albert sauce, it became mellow with a subtle sweetness, making it go well with a strong white wine. The fifth course was Lake Toya Wagyu Beef Steak with Perigueux Sauce, featuring incredibly tender meat with a reddish hue. It was not heavy, and the Perigueux sauce enhanced the umami of the meat even more. A strawberry cocktail was served as a palate cleanser for the sixth course, pleasing strawberry lovers. The seventh course was Marquis au Chocolat with Truffle Flavor, which was a bit too sophisticated for my taste, with a strong aroma of rum and truffle. The eighth course was coffee and small sweets, enjoyed over tea and conversation. We talked about how we would like to spend special days like this even when we become grandparents. It was a lovely time, and we were grateful for the wonderful memories captured in photos. Thank you for a delightful Christmas feast.

I visited this restaurant as part of my tour of top 100 restaurants. I couldn't make a reservation online for lunch, so I called the day before to book a table. The restaurant had about 30 seats and had a spacious and calm atmosphere. It wasn't too crowded, so it might be possible to get a table even with a same-day reservation. I ordered the 4000 yen lunch course, and each dish that came out was of high quality and delicious! The "Sauteed Tilefish" with its rich and fluffy texture and the "Mushroom Soup" with a strong mushroom aroma were particularly tasty. The dessert, "Coconut Blancmange," was also very delicious. There were many dishes served, and I felt that it was good value for money. Thank you for the wonderful meal!

Since the chef changed and Chef's became the best in Japan, it was my first time visiting Coeur d'Or. I used to love the Coeur d'Or before the chef changed, but I hadn't been there much since then. The new chef has inherited the good qualities of the previous chef and added some innovative touches, making the food delicious. I would definitely like to visit again.

I visited Restaurant Coeur d'Or for my last meal during my stay in Sapporo, just like last time. Teatro de Massa was decent, Miyagawa was somewhat disappointing, but Restaurant Coeur d'Or was excellent once again. The way Chef Suga combines ingredients is really impressive, creating delicious dishes that are easy to eat. The atmosphere near Hokkaido Shrine feels pure and refreshing, making me feel at ease. I've been to a three-star restaurant nearby twice, but personally, I think this place is much better. The owner must be a person of great character. The building is truly magnificent, with a waiting area even more impressive than a three-star French restaurant in Ebisu. The staff are quick-witted and provide excellent service. The direction and level of Restaurant Coeur d'Or are completely different from Mita's Coeur d'Or, and I believe the former is far superior in taste and presentation. The amuse-bouche didn't have specific descriptions, but the corn soup with coffee beans was a standout for me. The combination of sweetness from the corn and bitterness from the coffee beans was surprisingly good. The salmon rillette with sablé was also a delightful dish. The appetizer with tuna tartare and beets in coconut sauce was beautifully presented and tasted delicious. The sautéed Japanese flying squid with kelp and salad greens foam was the highlight of the meal, with the squid being perfectly cooked and flavorful. The soy fish with mussels and saffron was tender and well-prepared, although the purée underneath didn't quite match the dish. Overall, Restaurant Coeur d'Or continues to impress with its high-quality dishes and excellent service.

I visited this restaurant in Sapporo for the first time in 7 years. The food and service were excellent as always, and it was still a great place to dine. The atmosphere inside the restaurant was also lovely. Since I had a set time to leave, they adjusted the timing of the dishes accordingly. This time, I learned that sometimes you have to give up on delicious food when you're short on time. Rushing through each dish without fully enjoying them or savoring the experience leads to a completely different level of satisfaction. Next time, I will make sure to allocate plenty of time and visit again. Thank you for the wonderful meal.

I made a reservation online and visited the restaurant alone for dinner on Saturday. I opted for the 9000 yen course which came to around 17000 yen with tax, service charge, a glass of champagne, and two glasses of wine. The meal was well-prepared from the amuse-bouche to the petit fours, and the portions were generous. The exterior, interior, and service all exuded the elegance typical of a grand maison, and I believe the cost performance was reasonable. ★One bite of pleasure - I felt the grand maison touch in the fact that there were four elaborate amuse-bouche dishes. ★Salad of snow crab and herb-scented couscous - with fermented tomato meringue - The meringue was filled with plenty of crab, making it a dish that was enjoyable both for the palate and the eyes. ★Eel matelote with onion fritters and sweet peppers - Although the appearance may be a bit rugged, this dish was also quite good. ★Sole Vapeur with scallop mousse and caviar nage - The scallop added flavor, but I felt that steamed fish tends to be less firm. The caviar was not very noticeable, which was a bit of a shame. ★Roasted red duck breast from Akira Hiradaira with Bigarade sauce - It was nice to see not only the breast meat but also the bone-in portion, but there was a strong smell of blood overall. I couldn't really appreciate the goodness of the Akira Hiradaira duck. ★Yogurt sorbet with cardamom jelly - A refreshing dessert perfect for summer. ★Choice of main dessert - I chose the matcha souffle. It came with freshly made souffle, yuzu sherbet, and a spoonful of red beans. ★Coffee and petit fours - Shortly after starting the mousse, the herbal tea I chose and petit fours arrived, but the petit fours were also of high quality, with no shortcuts taken.

This is a sudden review of a restaurant in Hokkaido. I made a reservation for a solo dinner a few days in advance during a business trip. It was nice that they accepted solo reservations. I didn't do much research and mostly chose based on photos, so I didn't really know where the restaurant was located. When I arrived by taxi, I realized it was quite far from the station. The exterior of the restaurant looked grand with a shining logo, and I thought to myself, "Huh? This looks familiar..." Upon entering and talking to the staff, I found out that it was actually a branch of the famous Mita's Cordon Bleu! I was surprised because I didn't know. The name is the same, but the locations are completely different, so I just thought it was a coincidence... (embarrassing) I have visited Mita's Cordon Bleu before I started using Tabelog, and I remember it being a pretty delicious restaurant. The dinner menu was priced at 9,000 yen or 13,000 yen (excluding tax), which is typical for Hokkaido. It's cheaper than Tokyo, meaning it's more affordable. The dinner menu for 13,000 yen (excluding tax) included: 1. Amuse-bouche (chicken liver mousse canape, caviar on potato waffle, water eggplant and prosciutto, sweet shrimp) 2. Marinated striped jack with kiwi vinaigrette sauce 3. White asparagus and scallop confit with Comte cheese mousse 4. Pan-fried spiny lobster with sherry wine flavor 5. Grilled golden eye snapper with burnt butter sauce 6. Roasted Hokkaido beef with shallot sauce 7. Yogurt and cardamom sherbet 8. Cognac-flavored Marquise au Chocolat with saffron ice cream 9. Chocolate tart 10. Melon blancmange with Chartreuse flavor 11. Homemade financier 12. Coffee The marinated striped jack with kiwi vinaigrette sauce was surprisingly strong in sweetness with a generous amount of fruit sauce on what seemed like almost raw fish. It's a unique combination that may divide opinions, but personally, I found it interesting. The white asparagus and scallop confit with Comte cheese mousse used fresh white asparagus and the twist of combining it with Comte cheese instead of the usual hollandaise sauce was appealing. The pan-fried spiny lobster with sherry wine flavor had a perfect balance of rareness in the lobster meat texture and the crustacean sauce similar to Americaine sauce was delicious. The grilled golden eye snapper with burnt butter sauce matched my taste with its rich buttery sauce, but I thought it would be even better with a slightly rarer cooking. The roasted Hokkaido beef with shallot sauce enhanced the fatty richness of the wagyu beef with its unique marbling, topped with sea urchin. This might also be divisive in terms of preference, but I really liked it. The pre-dessert of yogurt and cardamom sherbet was a refreshing palate cleanser before choosing from four dessert options. The intense cognac-flavored Marquise au Chocolat with saffron ice cream had a strong presence as a dessert. Overall, while there were no surprises, I was very satisfied with the classical French cuisine and the relaxing service as I had imagined.

The menu added a 10th item with three types of cheese. The dessert was an orange custard with passion fruit sorbet on the side. The appetizer with kiwi sauce was refreshing and a bit soupy, which was interesting. The main meat dish allowed me to taste various types of lamb! The medallion was not greasy and had a refreshing taste. I was happy to be able to add one type of cheese for 600 yen! Personally, I liked that the pre-dessert included not only sorbet but also jelly. Both the cuisine and the interior were different from those of Coeur de Loup in Tokyo, and had a lovely charm. The cuisine was delicate, and the interior was sparkling, giving me a similar impression to places like Madame Toke! The cool logo of Coeur de Loup on the exterior was impressive.

Lunch at Enzan Ropeway French restaurant Coeur d'Or in June ☀️ Highlights included a bite-sized foie gras mousse with a kick of pink pepper, marinated horse mackerel with kiwi sauce, white asparagus and scallop confit, sautéed flounder with burnt butter sauce, and coconut blancmange. The marinated horse mackerel was particularly delightful, with a refreshing kiwi vinaigrette sauce poured over it. #SapporoGourmet #EnzanRopewayLunch #NearEnzanKoenStation #SeasonalWhiteAsparagus

I was looking forward to the new chef who had just started. I think it was a 6000 yen course. The amuse-bouche included marinated trout, firefly squid and beet tart, and cherry shrimp tartine (all a bit fuzzy...). As the dishes were brought out, the aroma of cherry shrimp filled the air, so delicious! The tart crust was a bit assertive, but all three dishes were tasty. I have grown to really like sea bream as I've gotten older, and have been eating it more often, so I can finally appreciate the taste. The pairing with sweet tangerine was delicious with just the right flavor. The asparagus was sweet, and the crispy fritters paired well. The crushed and bamboo shoot pastilla was a Moroccan dish, I see! It was crispy and delicious. The wild garlic gave a sense of Hokkaido spring. The pan-fried dish was flounder, and the sauce was delicious! The mint oil balanced well with the sweetness of the green peas, making it the most delicious dish of the day. I had high hopes for the meat dish after enjoying the previous dishes, but the roasted veal was impossible to cut with a knife. Full of sinew. Even when I changed the angle to cut, it wouldn't slice. It was difficult to chew, and lacked the taste of truffle with a strong salty flavor. Frustrating! Moving on, for dessert, there were four options to choose from. I chose the matcha souffle with yuzu sherbet. Before that, I had a yogurt sherbet as a palate cleanser, which was delicious. The matcha souffle had a more mousse-like texture rather than a souffle. Personally, I prefer a firmer and denser texture. The matcha flavor was a bit weak. The yuzu sherbet was normal. For the final sweet, there was sake lees monaka, chocolate, and coconut cookies. The sake lees monaka didn't have a strong sake lees aroma as expected, but the monaka itself was fragrant. The chocolate was rich and delicious with a high cocoa flavor. The coconut was also delicious. I want to have a rematch with the meat dish.

Overall, it was a wonderful experience. The chef has changed and the dishes have evolved even further. The chef is young, but his cooking is amazing and the ingredients really shine. I really love sea bass and coriander. The fiddlehead fern was also delicious. I was surprised to find huckleberries on the spoon. The fried asparagus had a great texture. The golden eye snapper was cooked perfectly, with the skin just right. I'm not a fan of green peas, but the sauce was delicious. Even though I'm not a big fan of prawns that are often served in French cuisine, this time they were really tasty. The wagyu beef was so smooth and perfectly marbled, maybe the best I've ever had. I also tried the lamb, which was delicious. The coconut blancmange had a gentle coconut flavor that was truly delightful. Thank you for the amazing experience. Thank you for the wonderful meal. ★