La Brique, which uses high-quality ingredients from Hokkaido and is run by a chef who trained in Paris, has relocated to the Red Brick Terrace directly connected to Sapporo Station. They are also a long-established wine importer in Sapporo, offering wine retail and BYO options for a corkage fee of 1500 yen per bottle. The menu has slightly changed from their previous location at Sapporo Factory, but they continue to offer French courses that make good use of Hokkaido's fresh ingredients at a reasonable price compared to Tokyo. The wine selection is also impressive, and you can choose your own bottle from the wine shop at the entrance. The restaurant is very satisfying overall. Its convenient location in the underground mall connected to Sapporo Station makes it easily accessible, especially in winter, and it is also a convenient option for tourists from outside the region.

When I was at the factory, I only went to buy truffle butter, but I wanted to have a meal too, and before I knew it, the restaurant had moved, haha. Finally, I was able to have dinner there. This time, I tried the 16,500 yen course. First, we toasted with champagne. I really liked this champagne, it was so delicious that I ended up drinking two glasses. - Caviar with summer vibes. A refreshing cold tomato soup with the saltiness of caviar, creating an elegant flavor. - White asparagus with sea urchin. White asparagus is so juicy, and the sea urchin sauce is subtle, creating a refined taste. - Foie gras. I'm not a fan of foie gras, but this one was very easy to eat and delicious. It had a unique texture, not too creamy, with a slightly firm texture. The rich sauce made it almost odorless and very tasty. - Abalone with carrot chips and delicious sweet potatoes. The abalone had a great texture and taste. - Wagyu beef loin. The beef loin was cooked rare, with a good amount of fat making it tender and easy to eat. The yellow ingredient that came with it was surprisingly carrots, I couldn't tell at first! - Strawberry sherbet with pistachio gelato. Not too sweet, with a crunchy and fluffy texture, it was delicious. I thought the number of dishes was a bit small, but after eating bread and tea sweets, I was full. We were joking about going for sushi on the way back, but it was impossible! The tea sweets were canelé and truffle chocolate. The canelé could have been a bit crispier, but it was easy to eat with a mild sweetness, and the bittersweet truffle chocolate was also delicious. The restaurant had a French table layout, with large glass windows from floor to ceiling, which was nice. The staff were friendly and the atmosphere was pleasant, making it an enjoyable experience. I bought truffle butter to take home, and personally, I prefer the dried truffle for its stronger aroma, but this butter had a strong fresh truffle flavor. I enjoyed it with bread for breakfast every day. It was delicious! Some people may find the flavors subtle as it focuses on enjoying the taste of the ingredients. My husband found it a bit light, but he also said he would like to come back. The lunch menu is reasonably priced, so I would like to visit for a quick French meal. Thank you for the meal!

It's been a while since I had a casual French lunch. The restaurant had a very sophisticated atmosphere with high ceilings, white walls, and large windows offering a nice view. The staff were friendly and attentive, and the tableware was both elegant and practical. The appetizer of choux pastry with scallops and cream cheese was delicious, and the zucchini flowers were impressive. The butter sculpture was also amazing, with a subtle flavor. Each of us ordered a different main dish, but all were excellent, and the dessert catered to everyone's preferences. We left satisfied. Thank you for the wonderful meal.

Since moving to Akarenga Terrace, La Brique's champagne, dishes, and the white wine that was paired with the dishes were all amazing! The knell had a strong scallop flavor, and the Americaine sauce was delicious without being too heavy.

I visited the restaurant on a Friday at 12:30 in March 2023. It was my first visit since they moved to the Red Brick Terrace. I reserved the Spring Pairing Menu saison1 for 15,000 yen, with high expectations for the French cuisine. There were three other parties dining when I arrived. This visit was to celebrate a birthday. We started with a refreshing champagne. The amuse-bouche was a slightly spicy chiffon, which paired well with the champagne. The first appetizer consisted of squid filled with spring vegetables like rape blossoms and butterbur sprouts, with squid ink sauce at the bottom. The squid was crispy and the squid ink complemented it well, while the spring vegetables were crunchy. The first white wine served with the appetizer was smooth and refreshing. Truffle butter was served with bread, and the rich buttery taste with the aroma of truffle was delightful. The second appetizer featured scallops from the Wanho Bay, brandished with spring cabbage sauce, offering a lovely aroma and a fresh salty taste. The second white wine was slightly sweet and velvety. The fish dish was a pan-seared sea bream with white wine and butter sauce, accompanied by celery. The sea bream was flavorful and crispy, with a refreshing taste and a delightful sesame flavor. The fish dish white wine had a slightly viscous texture. The meat dish included lamb from Asahikawa Hikari Farm and venison from Shiranuka Maikiyoha Ezo deer, with homemade venison sausage. The meat was tender and flavorful, accompanied by delicious burdock, chips, and cabbage. The venison sausage had a rich flavor. The red wine served with the meat dish was slightly tannic but paired well with the meat. The dessert featured strawberries with matcha ice cream and sake lees mousse. The strawberries were sweet, and when mixed together, the flavors harmonized beautifully. It was a satisfying meal at La Brick. Thank you for the wonderful meal.

I visited the restaurant before it moved, and the chef should be different now. The new location is more compact, and they allow BYO. I opted for the lightest lunch course, which included salami chiffon, spiced cream with spear squid, squid ink, butterbur sprout, spring vegetables, paprika green pea soup, and a choice of main course like gnocchi with light Americaine sauce or pork with mustard. For dessert, they had a glass of wine starting from 2000 yen, which is quite reasonable for a wine bar in Sapporo. The restaurant was Sillex, not Dugnoe. In the past, they used to offer good value French cuisine with wine pairings, but maybe due to rent or other reasons, the cost performance is not as good now.

I visited the restaurant for the first time since it moved to Akarenga Terrace. Although it has become narrower than before, the bright and well-designed space offers a great view. The staff members are friendly and willing to chat, making it a recommended spot for those who find French restaurants intimidating. The non-alcoholic sparkling wine was also very delicious, making it a great choice for those who don't like alcohol.

Lunch to celebrate a female employee going on maternity leave. I don't usually like salmon, but I really enjoyed this smoked salmon. #lunch #Sapporo #Hokkaido #delicious #gourmet #restaurantreview

The special lunch course for 6,000 yen was delicious, but the portion size, service, and serving time were a bit lacking for the price. It's understandable for the price, but still a bit disappointing. \(//∇//)\

When I moved to Akarenga Terrace, the brick walls in the hall were gone. But La Brick, hmm? The Anamugoton in Ebetsu was delicious pork with a good amount of fat and aroma. The eel risotto was stylish, like a silver saint, referring to autumn salmon. It can be eaten with a semi-raw feeling due to low-temperature cooking. Of course, the wines were all from 2019 and had a good aroma.

Akarenga Terrace is located on the 3rd floor, and at the entrance of the restaurant, a selection of wines ranging from affordable to high-end are available for purchase. For an additional fee, you can also enjoy wine in the restaurant during the course meal. I visited with a last-minute reservation through Machipla, and for 3,850 yen, I added Hokkaido beef cheek for an extra 550 yen. [Amuse-Bouche] - Kyoto Manpukuji Togarashi tofu with smoked salmon and tomato basil sauce: The spicy flavor of Manpukuji Togarashi combined with the refreshing taste of tomato, complemented by the saltiness of smoked salmon. [Appetizer] - Miyazaki bonito confit with myoga and rocket herb ratatouille: A delicious combination of the smoky sear of bonito and the rich flavors of confit. [Soup] - Cold corn soup with fried corn silk, olive oil, and black truffle: Creamy and rich corn soup with a depth of flavor enhanced by olive oil and black truffle. [Main Course] - Kneul with seasonal fish and scallops in a sweet shrimp Americaine sauce: A refined and delicious dish with perfectly cooked fish and scallops in a flavorful sauce. - Tokachi Ikeda beef cheek in red wine sauce with seasonal vegetables: Tender beef cheek in a rich red wine sauce, accompanied by fresh seasonal vegetables. [Desert] - Mascarpone tiramisu-style ice cream: A unique dessert that tastes like tiramisu when mixed together, with a subtle sweetness. [Drink] - Coffee, tea, espresso, herbal tea - Coffee: Bitter and strong in a small cup - Tea: Excellent flavor [Tea Snack] - Homemade financier: Moist and addictive, a delightful treat. Overall, my experience at Lovebrick was delightful, with impeccable service timing and an atmosphere that allows you to escape reality. It's a cozy space suitable for dates, girls' night out, or dining alone.

This was my first time visiting. It was my first time having French cuisine for lunch on a weekday ✨ I was treated to a meal as a way of saying nice to meet you. The surroundings were all elegant and sophisticated, and the flavors were all refined❗️I was surprised when a parfait was served for dessert at the end.

I ordered a 10,000 yen dinner course for lunch, maybe because I had reserved a high-priced course, they led me to a private room. The dishes were all classic French flavors, easy to eat. Although I sometimes find unique ingredients and flavors in new restaurants a bit challenging, there was nothing like that here, so I felt relieved. However, I also felt that something was lacking a bit. The service was not bad, but there was nothing particularly outstanding about it. I would like to visit again when the season changes.

After moving, my first reunion meal with my dining companions was at a French restaurant. It had been over 15 years since Nakamura-sensei taught me so much about French cuisine. Pairing the seasonal ingredients with the dishes was a delightful experience and time flew by quickly. Lately, I had been eating mostly Japanese food, so I will definitely be returning soon.

The restaurant Akaren ga Terrace has been newly reopened. While their afternoon tea is popular, I had lunch there on this day. The dishes and presentation were lovely, but the taste was mediocre. When asked about the main dish, I was only given the choice between beef or duck without any description of the dishes. I chose beef, but it turned out to be a stew, when I was expecting a grilled dish. It was disappointing.

I took three staff members to Hokkaido Government Office for a meeting, which ran longer than expected and we missed lunch. One of the female staff members mentioned she was curious about a restaurant that had moved from Sapporo Factory to our area, so we decided to have afternoon tea at LA BRIQUE. The seating offered a view of the snow-covered Hokkaido Government Office red brick building, creating a charming atmosphere. The tables were well spaced, allowing for privacy, and the stylish restaurant was perfect for our meeting.

I visited for lunch and was even more impressed than last time. I felt the delicacy in each dish, the flavors were just right, and I really enjoyed it. Champagne and white wine went down smoothly. The truffle butter was back to its usual deliciousness. Foie gras in palm, it made an appearance again but didn't feel too heavy this time. The orange accent was nice, but I couldn't finish it again... The sea bream had a crispy skin and was very delicious. I love the risotto underneath. The meat was also very tasty, with a refreshing fat and tender texture. I want to eat it again! The dessert was an apple something, is this normal? The madeleine was a bit firm, which I liked. The view was beautiful, with a snowy landscape. I wonder if it lights up at night? Thank you for the meal. I will visit again!

I arrived in Sapporo and the first place I visited was the newly relocated LA BRIQUE. I had been a regular at Crabby Sapporo, which was located across the street from the previous LA BRIQUE, so I was familiar with the area. The new location in front of the former Hokkaido Government Office has improved the ambiance. The title may be a bit exaggerated, but I truly believe that the food here is better. The ceiling painting is a nice touch (laughs). The meal started with a Japanese-style "amuse-bouche" and the appetizer successfully brought out 120% of the scallop's potential. Isn't it amazing how you can't tell where the plate ends and the tablecloth begins in the photos? The main course impressed me more with the deliciousness of the sauce rather than the meat itself. You must try this. The dessert was also exceptional, something you wouldn't normally have in your daily life. Honestly, I could eat it endlessly. The wine was excellent, with every bottle of KENZO being a hit. In the end, the total bill came to the high 20,000 yen range, but if you go to Ginza, it would easily cost double that.

First visit after relocation ★. The first dish was very delicious. It paired well with champagne. I'm not a fan of scallops, but I enjoyed the scallops and beets. The foie gras ice cream was inspired by Palme. It became a bit too rich towards the end, so I left some. Abalone lovers would be pleased! The taste was also very good. The meat was surprisingly fatty, but the quality was very good. For dessert, we had cake and canelé. They had an adult sweetness and were very delicious. Did the truffle butter taste different? It looked darker. I wonder if they changed something? I actually preferred the previous version as it was more refreshing! It seems there is a new chef, and I want to support them. Thank you for the meal.

Congratulations on the relocation and reopening of LA BRIQUE on December 11th. The dining hall has 6 tables and private rooms as well. All the dishes were beautifully presented and delicious. The flounder and Ezo deer were especially tasty. The detailed course menu is as follows: - Mackerel and ginger marinated in gold ginseng jelly - Eel, oysters, salmon roe, caviar - Truffle butter and baguette - Foie gras brioche with Port wine flavor - Flounder with vegetable Dugléré sauce - Roasted Ezo deer meat - Ikeda beef sirloin - Apple confit, sweet potato paste, black tea gelato - Canelé, truffle, orange peel, madeleine, chamomile tea We took about 3 hours to leisurely savor the meal. French cuisine truly brings happiness.

Matsuo Gourmet Report! It's been a while since I've written a French restaurant review! This time, I visited the renowned French restaurant LABRIQUE, which recently relocated and reopened at the Red Brick Terrace. As soon as you enter, you are greeted by a selection of wines. The spacious interior of the restaurant allows for a comfortable dining experience with a good amount of privacy between tables. The atmosphere has changed compared to the previous location, with a bright and stylish interior. The first photo shows a sautéed dish made with Ezo deer from Shiranuka, which was absolutely delicious! It had no gamey or tough taste, with a perfectly seared outer layer and a rare inside that was tender and juicy. The wine pairing was also excellent, especially with the California red wine selection. Other dishes like the mackerel with ginger, and the oyster and consommé-based Western-style chawanmushi were exquisite. The foie gras was coated in a sweet sauce made with cold sake, inspired by the chef's wife eating ice cream. The sautéed flounder was tender with a crispy skin, and the dessert was exceptional as well. A tea-infused ice cream with warm sweet potato soup, with sweet stewed apples inside. The apple was incredibly tasty. As expected from LABRIQUE, the wine selection was also top-notch. I highly recommend trying the wine pairing with the dishes! The Red Brick Terrace is easily accessible from Sapporo Station, making it a great choice for various occasions like business meetings or dates. It's a truly wonderful restaurant!

I moved from Sapporo Factory to the popular commercial facility directly connected to Sapporo Station called Akarenga Terrace in December. The restaurant is operated by a long-established wine importer, so there is also a wine shop inside the restaurant. Although the interior of the restaurant has become a bit smaller compared to before the move, the luxurious decor and consistent quality remain the same. Since you can bring your own wine from the shop, I ordered the 11,000 yen course and chose a Bordeaux and Burgundy red wine each. We started with a glass of Maurice Grumier champagne, which is only imported by this restaurant in Europe. We enjoyed appetizers like golden carrot and consomme jelly with caviar, mackerel and ginger terrine, and eel and oyster flan with trout roe. The foie gras terrine with midnight ice cream and port orange confiture with homemade brioche was delicious and paired perfectly with the wine. The hokke flatfish with white malt sauce and Ezo deer sauce was also excellent. The service provided by senior sommelier Mr. Nakamura was delightful, and everyone was very satisfied. I plan to visit again next month when things have calmed down a bit and the operation is more settled.