Menu : hokkaidoubarutokapu

It has a firm texture, a fibrous feel that comes from its freshness, and a sweet flavor that spreads throughout your mouth!

Steak made from the rare ichibone, a cut of the highest quality Tokachi beef, is truly exquisite. Ichibone is a cut of the buttocks next to the rump, and has more marbling than the rump, allowing you to enjoy a rich, meaty flavor.

We have prepared a luxurious combination of "sea urchin and salmon roe" in a super long Sushi that will look great on social media. Half is 3,480 yen and long is 7,980 yen.

The texture is more similar to salmon, with a really soft, melt-in-your-mouth texture.

The white meat is light, but the flavor is rich and assertive, with a strong umami and sweet taste. It has a refreshing flavor similar to pufferfish, giving it a deep, delicious taste.

The taste is light, but the fat is rich and sweet and delicious.

We offer a variety of Oyster from all over Japan, from creamy oysters to light and easy-to-eat oysters, such as those from Senposhi, Hokkaido, Akkeshi, Hokkaido, Moji, Fukuoka, Ofuna, Iwate, Aioi, Hyogo, and Rikuzentakata, Iwate.

Crab miso grill has no unpleasant smell, is rich and creamy, and once you try it, you'll be hooked.

This is a masterpiece made by crushing Hokkaido-grown "Inca no Mezame" potatoes, topping them with salmon roe, sea urchin, and the luxury ingredient "caviar." Inca no Mezame potatoes have more sugar than other potatoes, giving them a richer flavor.

A simple snack made with sea urchin and salmon roe delivered directly from Hokkaido. Topped with nori and grated daikon radish.

Hokkaido's specialty "Ramen Salad♪" with a stable sesame dressing! Please enjoy fresh vegetables picked that morning.

Please enjoy the salty, sinewy fish eggs simply with grated daikon radish.

An assortment of three types of fish roe based dishes.

Our original pounded cucumber that customers can mash to their preferred texture♪ Comes with homemade sauce made with sea urchin, plum, or flying fish roe!

The edamame beans are fried with garlic and chili peppers in a peperoncino style. The fragrant garlic and the spicy chili peppers make this a delicious dish.

Instead of Sushi, raw sea urchin is served on top of yuba. The richness of the sea urchin doesn't linger in your mouth as much as when you eat it as Sushi, so it's light and easy to eat. The light yuba and rich sea urchin make this a great snack for adults.

The outside is crispy and the inside is juicy! It's a soft fried chicken with a flavor that you'll never tire of, so you can eat as many as you like.

These chewy and sweet French fries are perfect as a snack for women.

We use fresh potatoes grown in the northern land, and stuff the dough with plenty of melted cheese containing Camembert. Once you start eating it, you won't be able to stop.

The soft flesh creates a pleasant chewy texture!

Salmon belly marinated in our specially seasoned soy sauce, deep-fried in rice flour until crispy on the outside and fatty on the inside!

This raw dried Shishamo Shishamo is plump, juicy and tender. The outside is crispy and the meat is soft and fluffy, and the texture when grilled is exquisite.

This dish features tender, carefully grilled salmon topped with a generous amount of salmon roe.

This is a large, fatty Atka mackerel caught off the coast of Hokkaido's Maehama coast. Its meat is soft and fluffy, with a distinctive mouthfeel.

This dish is made with deep-fried, plump shrimp tossed in plenty of mayonnaise. The deliciousness of the shrimp and mayonnaise go perfectly together to create a delicious dish.

Fresh asparagus is delicious when wrapped in bacon and grilled, but this dish also includes plenty of melted cheese wrapped around it.

All ingredients in this potato salad are from Hokkaido! It looks very impressive!

The salmon and miso flavor go perfectly together! It's also packed with vegetables. It's a well-known Local Cuisine.

The steamy potatoes help to make the saltiness of the shiokara mild, and the crunchy texture of the squid adds a nice accent. It's the perfect snack to go with your drinks.

A healthy dish of large, meaty steamed clams. Enjoy seasonal ingredients.

This is a crab-flavored Dashimaki tamago (rolled Japanese style omelette). There is also a lot of crab inside the thick omelet.

From sea urchins landed in Hokkaido (Hamanaka and other areas), a sea urchin dealer who knows all about the deliciousness of sea urchins has specially selected them to suit Hokusen Suisan specifications, and fresh Ezo Bafun sea urchins packed in additive-free salt water are delivered directly from the source. They are so delicious that you will find yourself asking yourself, "What was the sea urchin I was eating until now?"

We deliver carefully selected seafood every morning, and our chef has prepared dishes that are full of the freshness of the ingredients. We have a wide variety of seasonal fish, including wild bluefin tuna, salmon, horse mackerel, and Atka mackerel.

The flavor of butter and miso spreads in your mouth, making this an irresistible snack to go with alcohol.

This is a must-try platter for sake lovers, featuring Oyster, turban shells, abalone, Hokkaido scallops, and whelks.

This gratin brings out the delicious flavor of Oyster with a generous amount of white sauce.

This luxurious gourmet dish is full of purines and is made using shirako, monkfish liver, and Oyster.

Octopus and grapefruit carpaccio. Enjoy the light and refreshing taste.

Carpaccio is Meat Dishes that originated in Venice, made using a safe cooking method in which high-quality red Tokachi beef is quickly roasted, trimmed, and only the rare parts are cut out. It is named after Vittore, who liked to cook raw beef with Parmigiano Reggiano.

Butter-sautéed monkfish liver is softer and smoother than ponzu sauce. The rich flavor spreads in your mouth. The lemon butter soy sauce adds a refreshing taste, so even those who don't like the unique smell of monkfish liver can enjoy it.

The water has been removed and the flavor has been concentrated in the milt, making it the perfect snack to sip on while drinking alcohol.

Chitatab means "seared" in Ainu language. Please enjoy our high-quality red meat from Hokkaido.

A collaboration between rich Hokkaido sea urchin and Tokachi beef. The staff are amazing when they serve it.

This is Local Cuisine of grilled lamb and vegetables. It's also a fire dish that will look great on social media, with flames bursting out on the table!

The seasoning is kept to a minimum, allowing you to enjoy the natural flavor of the meat. This dish is made with very coarsely ground sausage with no binders, giving it a chunky texture, and is topped with homemade Arrico cheese.

This is a superb Yukhoe made with extremely rare cuts of lamb, fresh and odorless.

Shove the salmon roe in with all your might and dive right in! Oisa! Oisa!" Follow the lively shouts of "Oi-sa! Oi-sa!" and post the moment the salmon roe is piled into the impressive bowl on social media! We take great care to ensure that our salmon roe is always served at its best!

This exquisite dish is a combination of sea urchin, which is becoming a standard dish for posting on social media, and popular marbled wagyu beef Sushi.

Enjoy it like a parfait! A Seafood rice dish filled with salmon roe, sea urchin, tuna, salmon, and more, perfect for posting on social media!

"Snow Crab Tomato Cream Pasta" is a luxurious dish that allows you to enjoy the sweet, tender taste of crab and the rich flavor of the cream sauce.

The savory and sour flavor of the tomatoes goes perfectly with the richness of the cheese, making this a gorgeous risotto topped with black truffles.

This is a standard ragu sauce pasta made with Tokachi beef. The beef thigh meat is roughly chopped and aromatic vegetables such as celery and onion are finely chopped. Enjoy this ragu pasta that has been carefully simmered with chopped tomatoes and red wine.

Chewy pasta is topped with the chef's sea urchin sauce and fresh sea urchin for a gorgeous look and deep flavor.

Meat and rice is made by putting a generous amount of frozen beef flakes on warm rice, topping it with condiments such as seaweed and green onions, and pouring a soy sauce-based sauce over it. These are "Beef Toro Flakes" from "Tokachi Slow Food," which produces, processes, and sells high-quality beef in Tokachi, Hokkaido, a famous beef producing area.

This is a crab broth chazuke made with seasonal fish and a base of miso-marinated salmon.

Sweets from the Catalonia region of Spain is said to be the origin of creme brulée. Please enjoy this exquisite Sweets that allows you to fully enjoy the marriage of the bittersweetness of burnt caramel and the sweetness of cream in your mouth.

This ice cream is so juicy it's like biting into a whole Yubari melon. The deliciousness of red-fleshed melon is tightly packed into it.

A smooth milk flavor that melts in your mouth. It melts in no time. A very popular fresh caramel with a smooth texture.

"Final parfait" is a Sapporo nighttime staple! Dessert after a meal is a treat for the ladies. Enjoy it while feeling tipsy.