Built in the fourth year of the Taisho period(1915), the interior of the Sapporo soft stone warehouse is decorated with a unique style and private rooms. We serve typical Hokkaido cuisine beginning with crab dishes and other meals made with fresh seasonal ingredients.
Owner and Policy
Our chef who has trained in Sapporo and Otaru, knows every kind of local dish made with seasonal Hokkaido ingredients. Carefully selected fresh ingredients are prepared in various ways, depending on the customer's requests. Recipes from when the restaurant first opened are carefully preserved and followed to make the ultimate local cuisine.
Alcohol and Cuisine
Here you can taste horsehair crab Sashimi, a dish that is not found often at other restaurants(reservation one day in advance necessary), fresh saltwater sea urchin, grilled king crab and Hokkaido Tokachi Wagyu steaks, as well as other Hokkaido seasonal a la carte dishes. Kamui Misaki, a Suginome original Japanese sake, is dry and light, and we also carry Hokkaido shochu spirits and wines.
Enjoy a "Local Cuisine Course Meal" prepared with Hokkaido seafood and fresh vegetables. All courses come with horsehair crabs boiled fisherman style.