Today I was in the mood for oysters. We went to a restaurant chosen by my colleague. The oysters were a bit pricey, 880 yen for one at first, but it turned out to be two for that price. Still on the expensive side, but the flavor was incredibly rich. The steamed clams were also delicious. They had a wide selection of sake, and the staff brought out different options for us to try. All the dishes were tasty, and we were seated in a private room which created a cozy atmosphere. It was a wonderful meal.

Last night of my business trip in Sapporo. Here is the local cuisine of Hokkaido. It was a wonderful restaurant. The private rooms are nice, but the food is even better. Sashimi, fresh oysters, asparagus, pure white hokke, and Nishikyo-yaki were all delicious. It was amazing.

I wandered around looking for a restaurant where I could enjoy Hokkaido seafood other than sushi. I found a place that seafood lovers would adore, without making a reservation. There were no seats at the counter, but a few groups were seated in the tatami room. I ordered a sashimi platter with tsubugai and hokkigai, and the fried clams were crispy and delicious. The fresh oysters were also very tasty, and the homemade shiokara paired well with the sake. For the finale, I had a small seafood bowl made to order. It was delicious. It's especially cost-effective to order a course menu when dining with a group. They also host gatherings where you can enjoy sake, and I would like to participate if I have the chance. They exchange business cards and regularly send out emails with information.

I received an invitation and visited a restaurant where I ordered several dishes such as mountain vegetable tempura and flounder sashimi. It's not a place I would typically choose, but the restaurant was almost full. In such places, I tend to think about the cost performance. If the price is reasonable, I end up thinking that this restaurant is good. There was a similar restaurant before, but I can't remember the name.

I wanted to eat shellfish cuisine, so I visited this restaurant. I made a reservation for 19:30, but arrived a little early. They welcomed me warmly and had the table ready. The appetizers were lovely and the interior of the restaurant was nice. The staff's service was excellent, very attentive and considerate. The food mainly consisted of seafood and vegetables. The sashimi was fresh and well prepared, showing good quality control. Personally, I found the seasoning and soy sauce a bit too strong. If I could make a suggestion, I would have liked to see more meat dishes on the menu, even though it specializes in seafood. The manager greeted us and the staff showed great care throughout our visit. Even when we left and it was cold outside, a staff member waited with us until the elevator arrived. I appreciate the hospitality and will definitely visit again if I have the chance.

For those who love shellfish, this shellfish specialty restaurant is a dream come true. I've tried to visit a few times in the past but it was always full, so I was thrilled to finally get a chance to dine here. The appetizer served was perfect for pairing with sake. It was a cold day, so I sipped on hot sake while enjoying the various shellfish dishes. First up, a luxurious platter of assorted shellfish sashimi, which was not only visually stunning but also incredibly fresh and delicious. The grilled Japanese abalone from Hidaka, butter-grilled Hokkai clams from Tomakomai, and scallop salad from Sarufutsu were all top-notch. The seafood clam chowder (loaded with clams) and buttered potatoes were also delightful. And of course, the must-have dish - sea urchin rice in a hot pot! While enjoying my hot sake, the owner came by and recommended a local sake not listed on the menu, so I happily tried it. It was my first time tasting Fuyu no Tsuki from Okayama, and it was light and easy to drink, very delicious. The sake from Mie and Hokkaido's Kitanokatsu were also excellent. Overall, it exceeded my expectations and I left feeling completely satisfied. It may be difficult to make a reservation, but I definitely want to come back again. Thank you for the wonderful meal!

It's more like a seafood platter with scallops and sirloin steak, medium fatty tuna, saltwater sea urchin, 2 beers, and 2 cups of hot sake. All for 19,000 yen. The saltwater sea urchin tasted quite off, and the medium fatty tuna's color was off, making it taste bad. I won't be going back there again. The presentation and cutting of the sirloin steak were terrible. The spring vegetable tempura felt like it was lacking something.

I went for the first time and it was nice to have a quiet private room.

I visited a restaurant in Sapporo for a conference, and I was able to eat comfortably in private rooms. The fresh ingredients such as crab, squid, and shellfish were deliciously prepared in creative dishes.

I had scallops, and they were delicious.

The food comes out quickly no matter what.

Sake prices are high in this restaurant.

We came to Susukino because we wanted to eat something delicious, the three of us. We usually only have course meals at this restaurant, so this time we decided to order a la carte. First, we toasted with beer! Our order included a platter of Hokkaido shellfish for 5,800 yen (@_@) It was quite expensive, but the surf clam and scallops were so fresh and delicious! The abalone and sea urchin were also excellent. We also ordered a sea urchin and crab hot plate dish. It was full of ingredients and very tasty! It made us crave rice~^_^ As expected, with this kind of meal, we need sake or white wine σ(^_^;) Sipping on drinks while eating is the best combination. For the main dish, we had Shiraoi Wagyu sirloin steak! The meat was very delicious, but I still prefer fish. We also had oysters, both grilled and raw! Each one was 800 yen (@_@) They were plump and delicious! I prefer the raw ones❗️We also had asparagus butter grilled, sake-steamed clams, clam hot pot rice, soba noodles, and dessert σ(^_^;) We ate plenty of delicious food, drank good sake, and had a very satisfying nightヽ(´▽｀)/ Although course meals are good, ordering a la carte is even more delicious❗️Thank you for the wonderful meal^_^

Year-end party part 9. It's a year-end party with business partners. When we drink with this group, the main event always becomes the after-party, but today we're starting with the main party (laughs). Numura-san's main store is a good place for sake lovers, perfect for small groups. It can be tough to keep up with the old man's sake talk (^_^;) It's my first visit to the annex. Surprisingly, it's a private room with a nice atmosphere and 9 dishes with all-you-can-drink for 5000 yen. I probably wouldn't have noticed that it includes all-you-can-drink for 5000 yen if I hadn't checked. The course includes appetizers, sashimi, grilled seafood, tachipon (octopus dish), simmered dish, tempura, maguro sashimi on rice, pickles, sushi, and soba with all-you-can-drink! The portion size is generous. The taste may not compare to the freshness of the main store, but the grilled seafood and soba were delicious. The grilled seafood was filled with plenty of clams, which I love. The soba had a good texture and the owner proudly called it a masterpiece. The year-end party reached its peak, and there was a bit of chaos among the staff, but I have high hopes for their future growth. Thank you for the feast. Now, it's time for the main event of tonight's after-party at the new club! ╰(*´︶`*)╯♡

Welcome. ---------- August 2016 ----------The main store of the eel shop adjacent to Kadokoya in the Keiwa Building 3F is a long-established seafood izakaya nearby. The traditional Japanese atmosphere with wooden chairs and clear air is enhanced by the presence of young waitstaff. The image of being greeted directly by the owner is reminiscent of a horse racing expert. The calm and gentle conversations leave a good impression. The right side features a counter where you can watch the chef in action, while the left side offers private rooms for a relaxed adult space. The name "魚群" is read as "Namura," a fact I was not aware of before. They are particular about their water, with a purity of 99%. The selection of sake is abundant, with many options not found on the menu. It seems that tonight's meal will be a course menu, another fact I was unaware of. Starting off with a Highball, the appetizer platter is colorful and appetizing, featuring dishes like "salmon, simmered salmon, salmon spring roll, striped shrimp." The "salmon spring roll" is a delightful combination of crunchy cucumber with silky salmon and crab stick, without any sharp saltiness. The "sliced salmon" showcases the tenderness of the red flesh. The assorted sashimi includes a plump "botan shrimp" and a richly flavored "raw bluefin tuna." The "flounder" has a pleasantly firm texture, while the "salmon roe" boasts a strong membrane. The "scallop" offers a crispy bite, and the "surf clam" is also firm and flavorful. The freshness of the fish is crucial. The Mie Prefecture dry junmai sake "Hanzo" is a delightful discovery. The Tochigi "Senkin" wine has a crisp, dry taste. The simmered dishes include a large, visually appealing "saury" and tender, bone-in "mackerel." The poached chicken is moist and flavorful, complemented by a sesame dressing with a spicy kick. The jellyfish side dish has a sharp and spicy flavor that pairs well with the chicken. The abalone steak has a satisfying crunch and pairs nicely with the onion butter sauce. The shime soba, made from freshly ground ten-portion buckwheat flour from Niigata, has a smooth texture. The accompanying mountain vegetables are not the typical boiled variety. The meal concludes with sushi, featuring "tuna, flounder, sea urchin." The thick slices of fish and rice are well-balanced, with the fish being moist and flavorful, and the rice having a strong yet delicate texture. The vinegar seasoning is not overpowering. The side dish of "shellfish cuisine" showcases a dedication to quality shellfish, with dishes like "steamed clams, oysters." The famous "sea urchin hot pot" at Namura is something I would like to share with everyone. At first, the slightly tense atmosphere with the waitstaff is resolved over time. Some things cannot be perfect from the start, as the Preo will show. The staff sees you off to the elevator on your way out. Thank you for the wonderful meal.