Since it was a request for shellfish, I originally wanted to go to the annex, but it was full so I visited the main store instead. I asked the president to start 30 minutes early, and I'm happy that the order to serving time was fast. The prices are a bit high, but the freshness and size of the shellfish are different from regular izakayas, and the clientele is good. This time I didn't drink alcohol, but they have a wide variety of drinks, so next time I'll try some premium sake!

I enjoyed a seasonal seafood course at Namura Honten, located in Minami 5 Jo Nishi, Chuo-ku, Sapporo City, Hokkaido. I often visit this restaurant because I can taste Hokkaido ingredients at a reasonable price. The sea urchin rice bowl is a must-try dish. If you're lucky, you can also enjoy grilled shishamo.

Sapporo nights are already showing the face of winter with a temperature of 4 degrees Celsius. I enjoyed seasonal ingredients at "Namura," where you can try local Hokkaido cuisine. The deep-fried local smelt tempura was especially delicious. I might have had a bit too much of Hokkaido's proud shiso shochu "Kantakutan."

I had been curious about this restaurant for a while but never found the right time to go. Finally, I made a reservation the day before as I had the opportunity to go with someone from outside the area. When we arrived at 7:30 pm, the restaurant was almost full. We were seated at a table and ordered a sashimi platter with three types of fish: tuna, salmon, and sea urchin. We also tried the Hokkaido-style fried chicken with asparagus, Hokkaido red potatoes, and bacon. It came with a crab sauce instead of tempura dipping sauce, which was delicious. I particularly enjoyed the potato tempura. Even though sea urchin wasn't on the menu, the staff informed us that they had it that day, so we ordered it. It was a bit pricey at 2,000 yen, but it was worth it. We also ordered other dishes like chowder and asparagus with butter. Overall, it was a great experience to enjoy fresh seafood and Hokkaido ingredients at this restaurant!

Located near Susukino Station, this restaurant has counter seats, tables, and private rooms, making it suitable for solo diners or entertaining guests. I had a gathering with a person I will be working with next year and the person who introduced us. We made a reservation in advance. We started with a toast with Sapporo beer. We ordered the signature Uni (sea urchin) rice cooked in a clay pot, assorted sashimi, grilled king crab with spicy cod roe, seafood salad, and seasonal tempura. We are all big fans of sake, and the owner also has a strong commitment to sake, offering a tempting lineup of premium sake brands. The conversation flowed smoothly, the food was satisfying, and we were all enchanted by the delicious sake. Good communication over drinks is important. The three major specialties of the restaurant are definitely worth trying and offer great value for money. It was a delightful meal. Thank you.

I found a cute shrimp! I love live squid and live prawns, but it's been a while since I found a cute one. Please don't ask me what happened afterwards haha. I visited the restaurant for the first time with my friends. To be frank, it seemed like they specialize in entertaining and hosting guests. The Nishikyo-yaki was delicious. The live seafood was fresh. The manager, I assume, was introduced to us and greeted us. The atmosphere was nice, so I thought it would be good for business scenes.

I enjoyed delicious seasonal ingredients from Hokkaido at "Namura Honten". The grilled local fish was excellent, and I will have to try the shishamo next time. The sea urchin rice cooked in a clay pot for the finale was as delicious as always.

In winter in Hokkaido, I enjoyed some fresh and delicious surf clam with vinegar. It's hard to find in Tokyo. They also offer a variety of special ordered Japanese sake, making it a great experience.

I wanted to eat something local at a seafood center, so I visited this restaurant. First, I ordered a beer. The sashimi assortment cost 2500 yen, which was decent, but maybe a bit pricey for Susukino. The scallop tempura was delicious, with a refined finish. The asparagus butter grilled dish was also tasty, although it was simple. We also tried various other dishes. We enjoyed different types of sake recommended by the staff, which were all very delicious. I think we had a junmai ginjo, a namazake, and a junmai, in that order. It was a good sequence. We drank and ate as we pleased, so the total bill ended up being over 10,000 yen, but we were satisfied. The price range may be more suitable for business use rather than personal use, but I will definitely visit again.

The price is high, but the quality of the food was good. I would like to use it again when I go to Hokkaido.

I had a drinking party at the seafood izakaya Namura. The atmosphere of the restaurant was nice, and the dishes were full of delicious Hokkaido flavors such as hairy crab, salmon, and other seafood. The specialty dish, Uni (sea urchin) clay pot rice, was exceptional and a must-try item. Uni and kelp are generously used, cooked in a clay pot with a hint of butter flavor. It's impossible for it not to be delicious. The staff's service was also fantastic, and they were quick to handle refills. Enjoy delicious Hokkaido cuisine with sake at the seafood izakaya Namura. Highly recommended.

The first restaurant in Hokkaido is "Izakaya Namura". This place is known for its fresh seafood, local dishes, and the highly praised sea urchin rice. The restaurant is located in the bustling Susukino district. The exterior has a rustic earth wall with bright lanterns and a vivid persimmon-colored noren curtain. Inside, there are around 5 counter seats, several table seats, and a banquet room for about 16 people. Everyone took their seats and toasted with their favorite drinks. First, a set of three kinds of shellfish, hoya, and small shrimp, followed by sashimi with tuna, salmon, sweet shrimp, and amberjack. Unfortunately, the boiled snow crab was frozen and lacked flavor. The simmered dance of willow leaves was chewy with a good amount of fat. It's said to be a type of rockfish. The deep-fried large flounder was huge, reaching over 3 meters in size. The seafood hot pot had plenty of seaweed, various seafood, mushrooms, potatoes, and corn in a steaming pot. The seaweed soaked in the essence of the seafood was exquisite. Lastly, the sea urchin rice was cooked to perfection, with a rich and sticky texture that was simply delicious. The banquet on the first day in Hokkaido was a bit underwhelming, but it still gave a taste of Hokkaido. The sea urchin rice, in particular, was impressively delicious.

This is a restaurant we went to for a party after a live performance by a certain artist. The staff were incredibly kind and provided detailed explanations, giving recommendations for seasonal dishes. We tried the recommended live shrimp, simmered kelp, local tempura, shishamo, and sea urchin rice pot... all of which were delicious even for a local like me! They had a wide variety of Japanese sake. Although it seemed a bit intimidating at first, the warmth of the staff and the delicious food and drinks made for a fun and enjoyable experience.

The back of the chopstick bag had some interesting information written on it. It said that the name "Namura" comes from the word "gyosan," which is used as a symbol for fishermen, and it was named after the idea that even a small shop can achieve dreams by working together. The city of Sapporo at the end of March was freezing cold, with roads sparkling and lined with huge walls of snow. The director, a Hokkaido native, mentioned that this was the first time he had experienced such a snowy year. The main roads were manageable, but residential areas were impossible to navigate due to the icy, bumpy roads. The taxi driver who took us to the restaurant also complained about the conditions. Despite the challenging road conditions, Hokkaido residents drove confidently, even in non-4WD vehicles, which was surprising. The restaurant we visited had a beer called "Sapporo Classic," which is only sold in Hokkaido. It was incredibly delicious, and the seafood dishes that followed were also excellent. While the N company president and T director switched to shochu, I stuck with the Classic beer until the end because it was just so good. The freshness of the beer might have been the reason for its exceptional taste. I was truly impressed by how delicious it was. I also bought five donuts at Sapporo Station, used them as snacks with my drinks, ate them all, and then slept soundly at the hotel. It was a peaceful night without any dreams.

When I visited Sapporo for the first time, I was entertained at this restaurant. Everything was delicious, especially the sea urchin rice dish which was surprisingly tasty. It's a bit pricey though. I also tried the squid liver sashimi, which had a great taste that went well with alcohol. The atmosphere of the restaurant is like a typical izakaya, more suitable for business entertainment rather than a date. It's a bit expensive for students, and there were mostly business people around. I will definitely use this place again for entertaining guests.

It is located on the 1st floor of Susukino Green Building 4, next to the original Sapporo Ramen Yokochō. The entrance of the restaurant facing the street looks upscale and somewhat intimidating. The prices of the dishes are not cheap, but overall the taste is good and satisfying. The atmosphere inside the restaurant is calm, with private rooms that can accommodate around 25 people, smaller private rooms for about 4 people, and a counter. They are particular about using Hokkaido ingredients, making it suitable for business meals or entertaining guests from out of town. As for the dishes, the highly recommended item is the "seafood grill". It includes shrimp and vegetables, but the most delicious part was the "wakame" seaweed at the bottom, which absorbed the flavors of the seafood and vegetables during the cooking process. It pairs perfectly with sake and is a dish worth repeating. Another must-try is the "kasure no nitsuke", a delicious dish with a gelatinous texture rich in collagen and a refined taste. We tried several other dishes, all of which were delicious. For the finale, we ordered the sea urchin clay pot rice, which was also outstanding. Before ordering, the staff kindly informed us that they would wrap up any leftovers for us to take home, and as expected, we couldn't finish everything and had to take some home. The service, taste, and atmosphere were all excellent, and it's a restaurant I would definitely visit again.

Heading east on Ginza Street, past 3-chome Nishizuru on the right side. On the 1st floor of the 4th Green building (where there is a ramen restaurant called "Shingetsu" and a "Kasu Udon" shop). I only went there once five years ago, but it was a memorable good restaurant, and since no one has written a review yet, I'm recalling distant memories. At first glance, it looks like a high-class traditional Japanese restaurant or kaiseki cuisine restaurant, so it may seem intimidating to enter, and I didn't have the opportunity to go in. One day, after drinking at an izakaya with a friend, I suddenly felt like eating delicious asparagus. I remember there was a vegetable izakaya-like place on 3-chome Nakadori, and as I was walking, I saw a sign with the hiragana characters "Namura" across the street. My friend suddenly said, "Let's go in here!" Wait, seriously? Just for asparagus? I thought, but it's the peak season in May, so asparagus shouldn't be that expensive, I thought, and entered on a tipsy impulse. The interior of the restaurant was as expected, purely Japanese style. There was a calming counter and a nice tatami room, and many private rooms, making it quite spacious. I was embarrassed to be in denim and a t-shirt, so we were kindly guided to a private room. The menu was surprisingly not expensive. It was like a pub with a bit of sophistication. It was written as a seafood izakaya, and it didn't seem to be a high-class kaiseki restaurant, so I felt a little relieved. Since it couldn't just be asparagus, we also ordered steamed clams and squid sashimi with beer. It wasn't crowded, so we didn't have to wait long for the dishes to come out. First, the boiled asparagus... "So thick! So sweet!" It was a magnificent asparagus, as if saying they chose the best ingredients (it left a strong impression on me). The boiling and salt seasoning were exquisite, bringing out the full potential of the high-quality ingredient. The squid sashimi that followed was transparent and crunchy. The clams were delicious with mitsuba and white leeks carefully arranged. I wished we had eaten here from the beginning... but I was already full. High-quality ingredients naturally come with a certain price, but I felt that the atmosphere and quality here would make you feel like you got a good deal. I often recommend it to friends from out of town. (I'll keep it a secret that I haven't been there myself since then)