Hokkaido ExpeditionStarting with appetizers and moving to the course meal,The Botan shrimp from Rebun Island was large and delicious.The bonito was tender and had a rich flavor.The ankimo from Funka Bay was also excellent.For the nigiri,The rice was seasoned with red vinegar.The cuttlefish was served with half of its body still attached.The nigiri topped with hairy crab and sea urchin was intriguing.The Hokkigai (surf clam) from Nemuro was large and flavorful.The Takabe (Japanese butterfish) was also tasty.The atmosphere of the restaurant was quiet and calming,with a tasteful decor that exuded a sense of luxury without being overly extravagant.
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