In August, the dishes at Onmiya are basic but carefully made and very delicious. The smooth texture of the edamame dish pairs perfectly with the yuba sauce. The harmony of the dashi broth, sweetfish, and somen noodles in a bowl is irresistible. The rich Kinmedai fish in sweet miso marinade, the cold simmered dish where each ingredient shines, and the ginger and flower crab simmered rice with perfectly cooked grains of rice all left me completely satisfied. Today's menu included shrimp, edamame dish, yuba with matsutake mushrooms and new ginkgo nuts, sweetfish and somen noodle soup, assorted sashimi, flounder, swordtip squid, and tuna, Kyoto-style grilled Kinmedai fish, cold simmered dish with island shrimp, pumpkin, eggplant, and snow peas, steamed abalone, flower crab simmered rice, peach, Black Shine Muscat grapes, and jelly made with Otaru wine, and water yokan.

Today I went to Wenmi for the first time. The champagne and Koshino Kanbai sake I had were delicious from start to finish. The ayu and eggplant were especially tasty and amazing. For the meal, I had rice with sliced swordfish and ginger, pickles, and miso soup with clams. I would like to visit again in the future.

The miso soup, appetizer platter, and crab rice dish were especially delicious! The summer-themed interior and tableware were also nice. Looking forward to the next visit!

"Wenmi" is a wonderful restaurant located in Hokkaido. Its delicious and impressive dishes have been recognized and selected as one of the top 100 restaurants on Tabelog. Here, you can enjoy dishes that make the most of their unique cooking methods and high-quality ingredients. Each flavorful dish leaves a lasting impression and provides a dining experience fitting for a special occasion. The elegant and calming atmosphere inside the restaurant allows you to relax and enjoy your time. A meal at "Wenmi" is sure to create unforgettable memories. Visit for a special celebration or a dinner with loved ones.

Sapporo City - At the restaurant "Onmi," you can enjoy dishes with a soft and delicate flavor just as the name suggests. The meticulous and satisfying cuisine is deserving of its two Michelin stars. The dishes are served in perfect dishes and the interior is designed to create a relaxing atmosphere, reflecting the owner's passion. This is a wonderful restaurant that truly stands out. #OnmiSapporo #SapporoGourmet #JapaneseCuisine #TwoMichelinStars #JapaneseCuisineOnmi

It was delicious! Looking forward to the next time (^ ^) - Masu with yuzu - Karasumi mochi - Flounder, tuna, Japanese flying squid - Tiger puffer fish milt with yuba - Tofu with black beans, shrimp, kombu, fava beans, sunchoke senbei - Ice fish, sea cucumber, konowata - Tiger puffer fish liver with ponzu - Beef tongue with taranome, butterbur sprout, sweet miso - Polished herring, prawn potato, wilted spinach - Abalone, Saroma Lake oysters, scallop rice - Strawberry, Dekopon jelly, Niagara wine jelly

I wanted to go to this restaurant. The food was really good! The softshell turtle porridge was delicious, but personally I think it would be fine even if it wasn't made with softshell turtle. The grilled black cod with miso was the best black cod I've ever had! It was delicious without any strong flavors. The sea cucumber was also delicious! I want to go back again!

I went on a day when I wasn't feeling well and couldn't eat much, but the staff at the restaurant were very kind and I was able to enjoy my meal comfortably. I would love to visit again when I'm feeling better! The restaurant has a quiet and serene atmosphere, and I highly recommend it.

It was delicious! Looking forward to the next time (^ ^) - Steamed chestnuts, grilled eel, lotus root mochi - Ayu fish with roe, sansho pepper simmered - Taraba crab with yuba and sea urchin - Flounder, tuna, Matsumae Whitebait - Sea bream with fallen leaves, chrysanthemum vinegar, anglerfish liver with black pepper, salted squid, herring sushi, marinated salmon roe, gori, mukago - Salt-grilled bonito, Kaga lotus root senbei - Natural blowfish tempura - Ebiimo (taro) with shrimp, shrimp dumplings, chrysanthemum greens

Thank you for viewing. I visited the restaurant "Onmi", which is located about a 5-minute walk from Nakajima Koen Station. The restaurant has a stylish exterior and a bright, clean interior with private rooms on the first floor and counter seats and another private room on the second floor. The owner, Maki Yamamoto, trained at the renowned restaurant "Furuya" in Sapporo before opening Onmi in 2006. The service was attentive and the dishes were comforting and delicious. The meal included various dishes such as steamed chestnuts, lotus root cake, and sashimi of flounder and fatty tuna. The head chef didn't speak much to customers but the experience was still enjoyable. Thank you for the meal.

My husband and I visited this restaurant at the end of August during our trip to Hokkaido. We opted for the 20,000 yen course (including tax, it came to 24,200 yen). The menu featured dishes made with the best seasonal ingredients, anticipating autumn rather than focusing solely on Hokkaido specialties. Every dish was delicious, but the highlight was the final dish - a pot-cooked rice that was absolutely amazing. Despite the small portion in the photo, we actually had multiple helpings cooked in a clay pot for the two of us. The cuisine was a blend of Hokkaido ingredients and traditional Japanese flavors, reminiscent of dining at a top-class restaurant in Kansai. We were seated in a semi-private room near the counter on the second floor, so the owner, Mr. Makoto Yamamoto, personally served the dishes prepared by his apprentice. Mr. Yamamoto is a well-known figure, but he was very friendly and provided excellent service. The sake selection was extensive, featuring various brands from all over Japan at reasonable prices. If you've already tried sushi, crab, ramen, and other Hokkaido specialties during your stay, I highly recommend visiting this restaurant for a high-quality Japanese dining experience.

I went to Onmiya for dinner. I took the tram and got off at Nakajima Koen-dori, a few minutes walk from a residential area. I took off my shoes and went to a semi-private room on the second floor. The meal included grated daidacha beans, dried ayu with foie gras, sashimi of flounder and tuna, soup with conger eel, grilled dish, grilled nodoguro, simmered dish, corn rice, and watermelon for dessert. The food was delicious with just the right amount of seasoning. However, the service needs improvement.

Wow, the furniture store was even better than I imagined, and the prices were worth it. It turns out the store owner is also from Sapporo! They had a great selection of drinks, including some rare Japanese sake that was delicious. I tried New Politics No.6, Norikuchi Naohiko Research Institute, and Imada, all of which were amazing. The food was outstanding as well, I was extremely satisfied. The menu included dishes like softshell turtle simmered with sea urchin, flounder sashimi, bluefin tuna, swordfish with fig, Kyoto eggplant, green beans with conger eel, and sweet beans with sesame. Each dish was delicious and reminded me of summer.

It was delicious! Looking forward to the next time (^ ^) - Usui bean dashi simmered dish - Chimaki sushi with yomogi dango - Conger eel with fuki - Katsuobushi straw-grilled - Saury marinated in vinegar like namero - Eight-piece dish with soramame, seared bachiko, young sweetfish nanban-zuke, shrimp and green asparagus with egg vinegar dressing, warabi sesame miso, and salted salmon roe - Salt-grilled beltfish with white asparagus miso - Minke whale - Kamo eggplant with azuki greens - Rice - Dessert with Toyora strawberries, sweet red bean paste, and matcha white dumplings

I wanted to have a somewhat luxurious meal, so I did some research and managed to make a reservation for one at a Japanese restaurant called "Onmi". According to the Tire Shop Gourmet Guide, it has gone from 3 stars to 2 stars. It is located along Nakajima Park in a quiet area, with a calm atmosphere both outside and inside, thanks to the soothing lighting. The spacious counter seats had a few solo diners, and there were also some private rooms. Inside the counter, several chefs were bustling around, creating a lively atmosphere even for solo diners. Now, I'll quickly list what I had: Appetizer "White fish, white asparagus, azuki beans, plum sauce", Small dish "Taimaki and mugwort dumplings inspired by Children's Day", Soup "Ainame", Sashimi "Kombu-marinated sea bream and live botan shrimp", Appetizer plate "Lightly simmered beans in dashi, firefly squid and taranome with udo yolk soy sauce, warabi fern with sesame miso, anglerfish liver with pepper, seared bachi, squid and salted sea urchin", Steamed dish "Yuba ankake, sea bream shirako", Grilled dish "Blackthroat seaperch, grilled wheat gluten, fava beans", Simmered dish "Sesame tofu, bamboo shoots, bracken fern", Rice dish "Jidake and Hinai chicken mixed rice", Dessert "Orange jelly, shiratama dumplings, strawberries, black beans". From the appetizer onwards, I had a feeling, which was confirmed around the soup course, that the overall taste was gentle, possibly due to the influence of Kyoto cuisine. There was a subtle quality to many of the dishes, especially noticeable in the fish, where the sashimi didn't quite capture the full flavor of the fish itself, and the blackthroat seaperch in the grilled dish, while fatty, lacked a satisfying taste. When eaten with the grilled wheat gluten, it had a more balanced flavor that I personally enjoyed. If each restaurant has a "flavor intensity" line, then I felt that this restaurant's line didn't quite match my preferences. Of course, there are people who may prefer this style, and they might even be the majority, but personally, I found it lacking. I was looking for that extra something, an impact or punch, whatever you want to call it, just a little more oomph. This isn't a matter of good or bad, just a matter of personal taste.

Sapporo's "Onmi" at Nakajima Koen is one of the first names that come to mind when it comes to Japanese cuisine in Sapporo. I had the pleasure of visiting this restaurant with a delightful invitation. Upon entering the entrance, we took off our shoes and went up to the second floor. The interior of the restaurant has a calm atmosphere with a good sense of tension and a soft impression, creating a mysterious space. On this day, we sat at the counter right in front of the head chef. We enjoyed dishes such as sea bream with cherry blossom leaves and steamed rice, which were perfect for spring with a focus on seafood. The ingredients are sourced from all over the country to use seasonal produce. The post-meal feeling was gentle and pleasant. You can tell that each dish is carefully prepared. The teamwork with the apprentices is also well-coordinated. The head chef may seem intimidating at first, but he is friendly and willing to share various insights when you talk to him. It may be true for any restaurant, but the company you bring along is important (laughs). I am always grateful. I look forward to visiting again in a different season.

I visited the restaurant "Onmi" on this day. The restaurant is located right next to the vast Nakajima Park in Sapporo, just south of Susukino. I made a reservation in advance and visited on a weekend night. The building is entirely occupied by Onmi, and although it is a modern building, the traditional Japanese restaurant setting is evident, which is quite impressive. Upon entering through the curtain, I was guided to the second floor where there were many private rooms. In the back of the space surrounded by the kitchen was an L-shaped counter, where I sat down. I opted for the omakase course C, which cost 24,200 yen (tax included). The dishes included: - Appetizer: Steamed shrimp with egg vinegar, white fish, udo, and rapeseed flowers - Side dish: Rice steamed with sea urchin and squid ink - Hassun: Yellowtail, squid, and prawn - Soup: Mugwort mochi with sea bream broth - Yakimono: Grilled miso-marinated blackthroat seaperch - Main dish: Fugu milt with caviar and white pepper - Steamed dish: Bamboo shoots and taro - Rice: Cherry trout clay pot rice - Pickles: Eggplant, red turnip, takana, and pickled plum - Soup: Red miso soup - Dessert: Strawberry and Kumamoto Dekopon jelly Drinks: - Sapporo Classic Draft Beer - Mie Prefecture / Niki / Special Junmai Sake - Hirezake x2 As the title suggests, the restaurant has been awarded two Michelin stars. The restaurant was surprisingly spacious, and the dishes were meticulously prepared. The apprentice chef was working in front of me, and his skills were impressive, especially in the presentation. The use of beautiful tableware and plates further enhanced the dining experience. The last dish, the cherry trout, was wrapped for me to take home, and the next morning, it was still in perfect shape, a testament to the excellent service. The only downside was that the meal was served quite quickly, in just 1.5 hours, so I wished I could have enjoyed it at a more leisurely pace. Overall, it was a delightful dining experience.

I enjoyed a course meal costing approximately 16,000 yen including tax. The dishes were elegant in flavor and presentation. The sashimi, clear soup, and simmered rice were particularly impressive. I had a pleasant dining experience chatting with the chef at the counter. I highly recommend this Michelin-starred restaurant.

It was delicious! Looking forward to the next time (^ ^) - Bamboo shoots with miso flavored with wood buds - Steamed crab rice topped with caviar - Hamaguri clam with yam - Hirame (flounder) and hirasuzuki (blackfin seabream) - Fugu (blowfish) with shirako (milt) sauce and ponzu sauce over rice, want to devour a bowlful - Tang ink (squid ink) - Hassun (assorted appetizers), all delicious! New season's salmon roe, Tosawase with celery, red sea cucumber with tea sauce, liver miso pickled edamame, batiko (roe) shrimp, flounder sushi, rape blossoms, and udo (mountain asparagus) sweet vinegar pickles - Saikyo grilled trout with fuki (butterbur) buds, so tasty - Fried blowfish, munching away - Lily root manju (steamed bun) - Rice - Sanpokan (citrus fruit) jelly dessert

The omakase course for 22,000 yen with a glass of beer and 2 cups of sake costs 27,000 yen. The meal included appetizers of fugu shirako with seaweed and green onions, followed by a variety of dishes such as sea cucumber, duck with vegetables, shrimp with walnuts, and trout. There was also a steamed rice dish with nodoguro, a sashimi platter with fugu, and a grilled dish with crab and lily bulbs. The meal ended with duck meatballs, rice with sweet potatoes and rape blossoms, and a dessert of Dekopon agar jelly. The customer also received some smoked salmon as a souvenir. Overall, the meal was delicious, and the customer felt a bit nervous around the handsome waiter who resembled the actor John Castle. The customer managed to muster up the courage to have seconds of the delicious rice dish.

Warm Taste Japanese Cuisine EAST 2021 Michelin Hokkaido 2017 2-star winning restaurant Goemyo 2021 3-tokkuri winning restaurant A cozy and heartwarming place where both body and soul can be warmed up. Reservations are by appointment only, and we accept reservations for parties of one or more. We only serve dinner. The restaurant is a 5-minute walk from Exit 2 of Nakajima Koen Station. The first floor has private rooms, while the second floor has a counter and semi-private table seats. There are several course options available. The owner trained at Sapporo's "Furuya," served as head chef at Osaka's "Kagaman" and "The Windsor Hotel Toya," and opened this restaurant in 2006 before relocating to the current location in 2016. We primarily use ingredients sourced from Hokkaido and across Japan. You can enjoy honest and heartfelt dishes prepared by the dedicated owner. Thank you very much. Bon appétit. Omakase Course ¥10,000 Appetizer - Steamed chawanmushi with seasonal ingredients Appetizers - Chrysanthemum-flavored sea bream, Kaga lotus root and chestnut chips, moonlight lily root, mackerel sushi Soup - Sea bream soup Sashimi - Local amberjack and sea bream Grilled Dish - Sweet sea bream head simmered with pine needles Side Dish - Furofuki turnip and ginkgo nut Rice Dish - Steamed rice Water Dish - Fig and soba tea Drink - Sake New Government No.6 Xtype, Kokuryu Crystal Dragon