When I went to Hokkaido, I wanted to visit the restaurant "Jozan". Located a 10-minute taxi ride from Susukino, it has won The Taberogu 2022 Bronze award and is also recognized as one of the top 100 restaurants in Japan by EAST. The chef, Mr. Takahashi, earned two Michelin stars after training in Tokyo and Kyoto for 8 years before further honing his skills in Sapporo. He has even supervised ANA's in-flight meals and has a wealth of experience. At the age of 40, he opened "Jozan" independently and moved to its current location in 2019. The cuisine is sincere, focusing on umami flavors rather than being flashy or salty, showcasing traditional techniques such as flavorful dashi and delicate knife skills. The restaurant is located in a quiet area at Nishi 18-chome in Sapporo, away from the bustling downtown. Inside, the counter is made of a single piece of wood, and the attention to detail is evident in the lighting. The scent of incense permeates the air, creating a pleasant atmosphere. Guests can enjoy watching the cooking process with the teppan and kamado visible from their seats, adding a lively element to the dining experience. During my visit on April 3, 2022, I had the "Chef's Special Course," which included a variety of exquisite dishes made with Hokkaido ingredients. Each dish was beautifully presented and delicious, showcasing the chef's unique sense of taste and skillful knife work. The meal concluded with a delightful dessert of mango, strawberries, and dekopon, followed by a refreshing water yokan and a traditional matcha tea ceremony. Overall, the meal was a delightful experience, allowing me to savor the flavors of Kyoto in Hokkaido at "Jozan." The chef's dedication and creativity were evident in each dish, and I thoroughly enjoyed the conversation with him about Kyoto and his recommended restaurants. The attention to detail in the tableware also added to the enjoyment of the meal. It was a delicious dining experience. Thank you very much! ＼(^o^)／

The other day, I was invited by a friend to visit a restaurant. It is located in a quiet area not far from a station that only locals would know. The restaurant serves Japanese cuisine and has a very satisfying exterior and interior design, which foreigners would appreciate. The chef is a very charming person and exudes an atmosphere that suggests he can bring out the delicate flavors of Japanese cuisine. The dishes incorporate fresh seafood, corn, potatoes, and vegetables from Hokkaido, resulting in a very gentle and refined taste. The restaurant seems to attract more mature adults rather than younger people. The corn and shishito pepper mixed rice was exceptional. This is a place I would like to visit for entertaining guests or spending time with close friends.

The atmosphere, taste, timing of serving were all great, but personally I like my highballs with ice cubes so it was a little disappointing that they didn't have that (lol). It became a wonderful memory with my partner, thank you very much.

During a trip to Hokkaido, various customers from both within and outside the prefecture visit, including those celebrating special occasions. The menu includes dishes such as steamed conger eel rice, eel and winter melon, assorted appetizers, eggplant with sesame paste, and a variety of other delicious options. The meal features octopus, sea urchin, white gourd, abalone, tofu skin, and edible seaweed. The steamed conger eel rice is especially tasty, and the meal also includes sashimi of sea bream, eel and winter melon soup, assorted appetizers with shrimp, black beans, peas, peach and corn, as well as grilled sweetfish from Azumino, white rice, eel ochazuke, rice with seasonal ingredients, cherries, pears, Nagano Purple grapes, water agar jelly, and matcha.

I visited this restaurant for the first time on a special occasion. To start, I had a delicious dashi broth that had a gentle flavor. The octopus, sea urchin, and mozuku vinegar appetizer was incredibly tasty, although I was a bit disappointed that my drink didn't arrive in time. Perhaps because the counter was fully booked with eight guests. I had never tried Kyoto cuisine like pike conger, sea bream, and sweetfish before, and it was a pleasant surprise for my taste buds. The selection of sake, from local to limited summer varieties, was very satisfying. The meal was served with white rice topped with dashi, as well as a dish of Manpukuji pepper, chili pepper, and salmon mixed rice. It was wonderful. The dessert, including matcha, was also perfect. The gracious farewell from the hostess and the chef as I left was a nice touch. I would love to visit again when the seasons change.

I went to Tosan for the first time. Since it was my first time, I took a taxi from Sapporo Station. The atmosphere of the restaurant is just like a traditional Japanese restaurant. The food was excellent from start to finish. Among them, the rice and sweetfish were outstanding. When I mentioned the restaurant I went to yesterday, it turned out to be the sibling restaurant. That's why the dishes seemed somewhat similar.

When you think of Sapporo, you might imagine soup curry, sushi, and Genghis Khan, but not necessarily Japanese cuisine. However, there is one exceptional restaurant that stands out. It opened in 2010 and relocated four years ago. The chef trained at top restaurants in Tokyo and Kyoto, so despite being in Hokkaido, you can enjoy Kyoto-style Japanese cuisine. The menu includes dishes like Yochi snap pea salad, black mozuku seaweed, water octopus, and okra, as well as Himeji sweet flounder and Hokkai shellfish. The restaurant also serves Lake Biwa eel with winter melon, Lake Biwa trout hand-rolled sushi, and oni-aji skewered sushi. The eight-course meal includes sweet potato and edamame, corn tempura, small taro, and shrimp. The restaurant also offers Lake Biwa young ayu, 8-kilogram salmon, Akashi conger eel with kudzu starch, tuna pickled rice, corn and Takamine chili pepper mixed rice, and fruits like Yume-Omi peaches, muscat grapes, and Hokkaido cherries. The ingredients are sourced more from Kansai than Hokkaido, and the dishes like conger eel and eel were particularly delicious. The idea of incorporating hozuki in the eight-course meal was excellent. In the culinary treasure trove of Sapporo, another top restaurant has been discovered.

The bowl, appetizer, and sweetfish were particularly impressive! Looking forward to the next visit (^ ^)◆ Corn, Ezo abalone, Yoichi sea urchin◆ Hakodate horsehair crab, Kensaki squid, liver ponzu, Yoichi snap peas◆ Akashi conger eel, Shirakami mountain seaweed◆ Kushiro Lake chip chirashi sushi, wood sorrel fig, corn, sweet potato lemon simmered, Hokkaido shrimp, squid ink, edamame, black beans◆ Salt-grilled ayu from Tochigi◆ Kyoto Kamo eggplant, Ishikawa small potatoes, sesame paste, green beans◆ White rice, marinated flounder, chili pepper sansho◆ Conger eel and corn cooked rice◆ Yubari melon, strawberries from Doan Hokuto City, Hokkaido blueberries◆ Homemade water yokan◆ Matcha

I am traveling around the country in search of truly delicious food. I love anything delicious, from high-end cuisine to casual dishes. 【Area】Sapporo, Hokkaido 【Genre】Sushi 【Awards】Michelin Guide Hokkaido 2017 - Two Stars Tabelog Bronze Award 2023 Tabelog Top 100 Japanese Cuisine EAST 2022 【Number of Visits】First Visit 【Crowdedness】Reservations Required 【One-word Comment】Classic Japanese cuisine in Hokkaido. Many dishes made with Hokkaido ingredients. Compared to places like Tokyo, the cost performance is quite good and highly recommended. Thank you for the meal. ＜Evaluation Criteria＞ - Points are mainly determined by the taste of the food. - Additional points/deductions are given for cost performance, service, and ambiance/facilities. - The restaurant is rated based on points. Comments are supplementary. - Points are relative to the cuisine genre, so even high-end dishes can receive low scores, and street food or casual dining can receive high scores if delicious. - Points are periodically adjusted for consistency. - Hotels, inns, golf courses, etc., are evaluated on the overall facility on a 0.5 scale. Please refer to the profile for more details.

It was delicious! Looking forward to the next time (^ ^) - Ayame, Ezo Abalone, Liver Sauce, Okra - Hokki Clam, Flounder, Uni from Nemuro - Ainame Fish, Somen Noodles, Wild Vegetable Harigiri - Eight-piece Tai Chi Maki Sushi, Broad Beans, Black Bean Fig and Jellyfish, Asparagus and Sesame Miso, Fried Whitebait, Carabiner Shrimp - Nemuro Ginrei Flounder with Sprout Grilled, Shallot Tempura - Kamo Eggplant, Small Potatoes, Green Beans - White Rice, Deep-Fried Young Sweetfish - Corn Rice - Kentaro Strawberry from Hokuto City, Papaya from Miyazaki, Dekopon Juice - Kuzumochi, Matcha

It was delicious! The chirashi sushi, sea bream shirako, clams, red tilefish, and bamboo shoots were particularly impressive. Looking forward to the next visit!

The highest level of satisfaction ever (≧∇≦) I visited in February 2023. As usual, I started with draft beer! Red clam sashimi - The red clam from Jozan is always delicious. I've been using a picture of red clam and menuki sashimi as my phone wallpaper for years now, haha. New Masu No.6 sake - Since the alcohol content is lower than other Japanese sake, I always start with No.6. Grilled fugu shirako - It's served on a bed of rice and you crush the shirako to create a risotto-like dish. It's extremely delicious. Fugu sashimi - Instead of the usual 2-3 pieces, they served about 10 pieces! It's so luxurious. I wish I could eat them all in one go like Mr. but I can't do that, so I eat them one by one. It's really delicious when you squeeze some sudachi on it! Teppei - This collagen-rich dish is so satisfying with its crunchy texture! And it comes with shirako too! Sake - The sake workshop is popular these days! It's delicious! This time, the soup dish was made with ainame! It's refreshing, not too oily, and really delicious! The yuzu fragrance is a nice accent. The hassun includes shrimp, kelp with eggs, edamame, rolled omelet, ankimo, seaweed, sea urchin, broad beans - everything is delicious! I love Jozan's ankimo! Sake - Izumo Fuji and the long-awaited karasumi!!! It's my favorite. This time, it was simple karasumi, not karasumi mochi, haha. Jozan's karasumi is particular about the ingredients, and I forgot where they source it from, but I think it was either from Hokkaido or... I forgot, maybe it was Warmi or Wakiichi. Sake - Isojiman, you often see it at high-end restaurants, right! Eel - Crispy and delicious! I wonder what was underneath it, haha. For the final rice dish, this time it was white rice! White rice cooked in a pot is the best! But wait, there was more! Crab rice!! I had seen it in photos on Tabelog before, but this was my first time encountering it! It was incredibly delicious! Why didn't Takahashi-san serve this before! I was blown away, haha. I definitely want to eat it again, but at the same time, I also feel like trying something different each time, so it's a dilemma. The excitement of wondering what's under the lid of the pot is also part of the charm of Japanese cuisine! Sushimiyagawa-san also always asks me, "What's the rice dish today?" afterward, haha. Then, dessert - matcha to finish! This time, the dishes were even more satisfying than usual! I will visit again in October.

I visited Jozan, a Japanese restaurant located in Hokkaido's Maruyama Park, which is known as one of the top 100 Japanese restaurants in the East. I made a reservation for one person on a Saturday night and the restaurant was fully booked with Japanese customers, including locals. The atmosphere was tense but the owner was friendly and engaging. I enjoyed authentic kaiseki cuisine as I am a tea ceremony enthusiast. The live cooking and the view of the kitchen added to the experience. The freshly cooked rice at the end was fragrant and delicious. The highlight was the takikomi gohan (mixed rice), which was delightful. The meal concluded with a serving of matcha, leaving me with a sense of calm satisfaction. The beautiful tableware added to the wonderful memories. I was truly enchanted. Thank you for the exquisite meal.

It was delicious! Hokki clam, asatsuki, pine nuts, sanpokan kettle, karasumi mochi, flounder and Nemuro bafun sea urchin, rockfish soup, kazunoko, ankimo, ehomaki, spot prawn, soramame, Hidaka Hiroo town sakuramasu salt-grilled, cod sprouts, Kyoto's Shogoin daikon, Lake Biwa wild eel, white rice, chili pepper mountain pepper, ikura, hairy crab rice, setoka, shine muscat, amaou, Niagara wine jelly, Mizuyokan.

It was delicious! - Tiger puffer fish with shirako sauce - Ark shell with matsukawa seaweed - Steamed egg custard with conowata seaweed - Daikon radish from Seigoin with daikoku shimeji mushrooms and crab - Appetizer plate - Grilled belt fish with salt - Taro, chrysanthemum greens, white miso - White rice - Tiger puffer fish rice - Leche with amaou strawberries, wine jelly, and water agar-agar

5th time - Softshell turtle, swordfish, chawanmushi - Kyoto sweet potato with ginkgo nuts - Oita natural tiger pufferfish with shirako - Botan shrimp, cuttlefish - Kinmedai, Daikoku hon-shimeji mushrooms - Abalone with sea urchin and seaweed, ark shell, barracuda sushi, fried chestnuts, something - Sweetfish Wakasa-yaki - Snow crab legs, Omi turnips, chrysanthemum greens Two types of rice - White rice, salmon roe, etc. - Steamed oysters with rice from Senhoushi - The rice is delicious - Rainbow red kiwi (Yamagata), Shine Muscat, La France Refer to the photo for the drinks.

It was delicious! - Soft-shelled turtle chawanmushi with shirako - Kamameshi with kamasu fish - Matsukawa aoriika - Alfonsino fish with matsutake mushrooms - Assorted appetizers: abalone, persimmon, surf clam, sea urchin, seaweed, lily root - Grilled soft-shelled turtle - Duck meatballs with green beans - White rice - Oyster rice - Dessert: pear, grapes, gold leaf sweet, matcha

It's been a while since I visited Mr. Jusan. This time I had the 1-course meal which featured a lot of Hokkaido ingredients. The sashimi was made with mackerel and button shrimp. The soup included matsutake mushrooms (from Sapporo) and crab from Nemuro. The grilled dish was ginkgo nuts. The rice dish was matsutake mushroom rice. Next up is the traditional New Year's feast.

Kaiseki restaurant located in Nishi 18-chome in Sapporo. Visited for dinner on a holiday. Michelin two stars. The interior is lit by downlights shining on the kitchen. Sophisticated and calm Japanese atmosphere. Seats include a 7-seat counter and private rooms. At the counter, Chef Takahashi cooks live, adding to the excitement. [Chef's Choice Course] (26,620 yen) - Appetizer: Persimmon, Daikokuji-fu, Shiitake White Mix - Hassun: Sesame Tofu - Sashimi: Matsukawa Flounder, Matsukawa Flounder Skin, Swordtip Squid - Soup: Crab and Mashed Potato with Thick Matsutake - Yakimono: Grilled Kammasu - Takiawase: Grilled Kuchiko, Turnip, Yuba, Green Beans - Rice Dish: Matsutake Mushroom Rice in a Pot with Small Fish - Main Dish: Mackerel Miso Stew - Dessert: Chestnut Gold Coin - Matcha: Prepared by Chef Takahashi [Sake] - Niseko Comet Special Junmai (Hokkaido) - Winter Fireworks Junmai Daiginjo (Hokkaido) Enjoyed Kyoto cuisine using seasonal Hokkaido ingredients.

It was delicious! Looking forward to the next time (^ ^) - Appetizer: Chrysanthemum salad - Sashimi 1: Anago from Funakawa Bay grilled directly over charcoal - Sashimi 2: Ise Ebi, Matsukawa Karei, Yuba, Cucumber - Soup: Suppon turtle with Kujo Negi - Hassun: Miso-marinated sujiko, taro, kuruma prawn, Satsuma sweet potato, Ezo abalone, karasumi, fresh ginkgo nut - Grilled dish: Katsuo no yuzu-an yaki - Simmered dish: Kabu turnip, Kyoto-style deep-fried dish, Mizuna greens - Rice 1: White rice from Uonuma Koshihikari with ayu and hamo fry - Rice 2: Kamameshi rice with kamasu fish - Dessert: Koshimizu, Tears Red, Nagano Purple, Shine Muscat - Tea sweets: Gold dusted sweet - Matcha

I visited the renowned restaurant Jozan in Sapporo, known for its refined Kyoto-style kaiseki cuisine featuring a variety of Hokkaido seafood and vegetables. The dishes that left a lasting impression were the soup and hot pot. The soup had a delicate Kyoto-style seasoning, but when I bit into the abalone, the flavor transformed into an exquisite umami taste. The hot pot had a slightly richer broth with leeks and kinki fish, creating a fantastic combination. The menu for the day included: - Appetizer: Cold noodles with sea urchin, eggplant, and okra - Sashimi: Botan shrimp and flounder - Soup: Ezo abalone and winter melon - Dish: Snow crab, green beans, ginkgo nuts, sweet potato, island shrimp, karasumi (bottarga), and sea bream sushi with myoga ginger - Grilled dish: Red snapper, kinki fish, and matsutake mushroom hot pot - Steamed rice with corn and edamame - Dessert: Yubari melon, white peach, Shine Muscat grapes, and water agar jelly