Hokkaido ~ Fine wine and delicious food in Sapporo (Taichi, Sushi Muso…
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・Washoku Taichi
・Sushi Musou
・Creative Dining Fish Apartment
I'd like to post each one individually, but I've already written too many Hokkaido articles
so I'll just summarize them ???? (sorry if you're hungry and irritable ????)
Let's start with the first one!
Hokkaido-only Sapporo Classic draft beer, Junsai, crunchy rock mozuku seaweed, hairy crab in vinegar
On top of the cooked eggplant, there's plenty of fresh salted sea urchin, local vegetables and scallops.
Freshly fried Make Queen potatoes and green beans, and Niigata Tsuru no Tomo.
If I had to say, I'd say it was just fried potatoes, if you'll excuse me.
The ingredients, saltiness and cooking method combined to make it especially delicious.
Fried fried tofu noodles, Hokkaido fruits King Melty and Benishuho ????
Everything was really delicious✨
First of all, I liked the ingredients themselves, and the cooking method and seasoning that made the most of the ingredients♡
I like dishes that are simple rather than elaborate or "eye-catching".
Second stop
The dishes are served in order of preference, along with recommended sake.
Start with Sapporo Edel Pils and clams Start with Sapporo Edel Pils and clams
The biggest clams I've ever seen, and kinki buried in Matsumae seaweed.
The assortment in the middle of the photo is sweet shrimp salted and soybean paste, huchen, herring, and zoi that can only be found in Wakkanai.
Hairy crab and crab miso, raw cod sushi, and live scallops that are about three times the size of the rice.
After finishing the beer, they poured me a selection of recommended sake in a Baccarat rock glass.
Koshi (Kinoene Masamune) from Chiba, Takachiyo from Niigata, it was so delicious I could drink it all in one go.
I lavishly ate my fill of fresh seafood.
As you can see from the picture, I can't find any words to describe it other than delicious. (My vocabulary is...)
Viva Hokkaido! ????
Third stop
Day 4 After golfing and a stroll around Moere Park, N-san took me to Fish Apartment.
Baron de Breban, mandarin oranges and scallops sprinkled with grated green yuzu for flavor.
Smoked octopus cooked at low temperature in a soup of beets, new onions and fruit tomatoes.
With L'Etanne Sauvignon Blanc.
A souffle-like dish made with 70% corn, husk and Hiyama sea urchin
With Fiano Beneventano.
A stingray soba noodle dish with basil, kelp and chicken stock sauce, this was delicious♡ With La Cotidiana Bianco.
Caramelized mutton vinegar, sasagi and potatoes, rosé Ravi en Rose. Caramelized mutton vinegar, sasagi and potatoes, rosé Ravi en Rose.
Crème d'Anjou, young peach compote, Eiko Fuji sake, and Hoshi Matsuri.
When the chef learned that it was my birthday during the toast, he made me a birthday plate at short notice.
Thank you for taking the time to come!!
Although it wasn't an unusual ingredient that I'd never eaten before, the combinations and sauces were original,
and I enjoyed the pairings and enjoyed the delicious food.
And what surprised me was how efficient they were. They change the wine glasses every time (I said it was okay to keep them the same, but apparently that's not the case), but in a small kitchen, there's almost no waiting for the food, and the chef serves the wine and does all the washing up himself. I was impressed, probably because they do the preparations so well.
On the morning of the last day, I grabbed the cooler bag I brought with me and went shopping for fresh food at the department store basement and shopping mall, then checked out of The Royal Park Canvas.
I took a picture of the usual clock tower when I come to Sapporo ^^
Lunch at Hokkaido Shikisaitei, a conveyor belt sushi restaurant in Esta Lunch at Hokkaido Shikisaitei, a conveyor belt sushi restaurant in Esta
I wasn't hungry, so I only had potato mochi, a rare king crab loincloth, and octopus eggs.
I bought boiled hairy crab (about 500g) at Marui Imai, and I was so absorbed in the process. I bought boiled hairy crab (about 500g) at Marui Imai, and I was so absorbed in the process.
The food in the department store basement was actually cheaper than at Nijo Market.
The meat was firm, rich and delicious♪
On this trip, which included my husband's birthday, we went to three restaurants recommended by my husband's friend, Mr. N.
・Sushi Musou
・Creative Dining Fish Apartment
I'd like to post each one individually, but I've already written too many Hokkaido articles
so I'll just summarize them ???? (sorry if you're hungry and irritable ????)
Let's start with the first one!
Hokkaido-only Sapporo Classic draft beer, Junsai, crunchy rock mozuku seaweed, hairy crab in vinegar
On top of the cooked eggplant, there's plenty of fresh salted sea urchin, local vegetables and scallops.
Freshly fried Make Queen potatoes and green beans, and Niigata Tsuru no Tomo.
If I had to say, I'd say it was just fried potatoes, if you'll excuse me.
The ingredients, saltiness and cooking method combined to make it especially delicious.
Fried fried tofu noodles, Hokkaido fruits King Melty and Benishuho ????
Everything was really delicious✨
First of all, I liked the ingredients themselves, and the cooking method and seasoning that made the most of the ingredients♡
I like dishes that are simple rather than elaborate or "eye-catching".
Second stop
The dishes are served in order of preference, along with recommended sake.
Start with Sapporo Edel Pils and clams Start with Sapporo Edel Pils and clams
The biggest clams I've ever seen, and kinki buried in Matsumae seaweed.
The assortment in the middle of the photo is sweet shrimp salted and soybean paste, huchen, herring, and zoi that can only be found in Wakkanai.
Hairy crab and crab miso, raw cod sushi, and live scallops that are about three times the size of the rice.
After finishing the beer, they poured me a selection of recommended sake in a Baccarat rock glass.
Koshi (Kinoene Masamune) from Chiba, Takachiyo from Niigata, it was so delicious I could drink it all in one go.
I lavishly ate my fill of fresh seafood.
As you can see from the picture, I can't find any words to describe it other than delicious. (My vocabulary is...)
Viva Hokkaido! ????
Third stop
Day 4 After golfing and a stroll around Moere Park, N-san took me to Fish Apartment.
Baron de Breban, mandarin oranges and scallops sprinkled with grated green yuzu for flavor.
Smoked octopus cooked at low temperature in a soup of beets, new onions and fruit tomatoes.
With L'Etanne Sauvignon Blanc.
A souffle-like dish made with 70% corn, husk and Hiyama sea urchin
With Fiano Beneventano.
A stingray soba noodle dish with basil, kelp and chicken stock sauce, this was delicious♡ With La Cotidiana Bianco.
Caramelized mutton vinegar, sasagi and potatoes, rosé Ravi en Rose. Caramelized mutton vinegar, sasagi and potatoes, rosé Ravi en Rose.
Crème d'Anjou, young peach compote, Eiko Fuji sake, and Hoshi Matsuri.
When the chef learned that it was my birthday during the toast, he made me a birthday plate at short notice.
Thank you for taking the time to come!!
Although it wasn't an unusual ingredient that I'd never eaten before, the combinations and sauces were original,
and I enjoyed the pairings and enjoyed the delicious food.
And what surprised me was how efficient they were. They change the wine glasses every time (I said it was okay to keep them the same, but apparently that's not the case), but in a small kitchen, there's almost no waiting for the food, and the chef serves the wine and does all the washing up himself. I was impressed, probably because they do the preparations so well.
On the morning of the last day, I grabbed the cooler bag I brought with me and went shopping for fresh food at the department store basement and shopping mall, then checked out of The Royal Park Canvas.
I took a picture of the usual clock tower when I come to Sapporo ^^
Lunch at Hokkaido Shikisaitei, a conveyor belt sushi restaurant in Esta Lunch at Hokkaido Shikisaitei, a conveyor belt sushi restaurant in Esta
I wasn't hungry, so I only had potato mochi, a rare king crab loincloth, and octopus eggs.
I bought boiled hairy crab (about 500g) at Marui Imai, and I was so absorbed in the process. I bought boiled hairy crab (about 500g) at Marui Imai, and I was so absorbed in the process.
The food in the department store basement was actually cheaper than at Nijo Market.
The meat was firm, rich and delicious♪
On this trip, which included my husband's birthday, we went to three restaurants recommended by my husband's friend, Mr. N.
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