Located at 8-4-26 Maruyama Nishimachi, Chuo-ku, Sapporo, "Japanese cuisine Komatsu" is a renowned Japanese restaurant that has won the Bronze Award at the "Tabelog Awards 2026" and has been selected as one of the "Top 100 Japanese Restaurants in the East 2025." This establishment operates on a reservation-only basis.It’s about a 5-minute taxi ride from Maruyama Koen Station on the Tozai Subway Line. On a beautiful day, I took the bus instead. I boarded the "Maruyama 15" or "Maruyama 16" from Maruyama Bus Terminal and walked about 5 minutes from the "Maruyama Nishimachi 2-chome" bus stop.Nestled in a quiet residential area, the restaurant offers views of the primeval forest outside, allowing guests to feel the changing seasons.The chef, Mr. Komatsu, greeted us with a smile. The main seating is at tables, but there are two counter seats. Since it wasn’t fully booked at the time, the chef asked, "Would you prefer a table or a counter seat?" Naturally, I chose the counter seat, which is usually reserved for regular customers.I opted for the "Omakase Kaiseki" (JPY 22,385). For drinks, I started with a glass of "Sapporo Classic" (JPY 880) and later enjoyed a dry Japanese sake, "Houou Bida Ken" and "BLACK JACK Kin Label."The meal began with a "Chilled Dashi". - "Hairy Crab with Crab Miso" was served as an appetizer, featuring shredded hairy crab topped with rich crab miso and a generous portion of crab miso mixed with mitsuba (Japanese wild parsley).- "Sakura Mochi" was served as a palate cleanser, containing the inner roe of "Taraba Crab".- "Steamed Abalone with Sea Urchin Chawanmushi" featured steamed abalone topped with a smooth sea urchin puree, creating a luxurious dish.- "Shark Flounder Soup" was served over fried winter melon, with shark flounder, aoyatsu (green seaweed), and junsai (water shield). The shark flounder was incredibly tender, and the soup had a delicate flavor.- "Sliced Herring" was beautifully presented with wasabi leaves on the plate. The fatty herring looked stunning, served with onion soy sauce and apple vinegar.- "Kinmedai Matsukawa-zukuri" involved wrapping the red miso-marinated roe in kinmedai (golden eye snapper), served with homemade "Iri-zake" for a refreshing taste.- "Sliced Turban Shell" was served with ice made from kombu dashi and topped with "Okahijiki" (saltwort).- "Grilled Eel with Tree Buds" was fragrant and tender, accompanied by tempura corn.- "Katsu Ayu" featured ayu (sweetfish) from Lake Biwa, served with a refreshing "Tatezu" sauce.- "Chilled Kamo Eggplant" was fresh kamo eggplant served with katsuo dashi jelly.- "Shabu-shabu Clams" were large, fresh clams with a firm texture yet tender meat.- For the rice course, special cultivation rice "Yume Pirika" was cooked in a pot, served with "Organic Egg and Fatty Tuna", "Chirimen Sansho", and pickles.- Finally, "Yubari Melon and Yogurt Espuma" was a light and fluffy espuma, providing a delightful texture.The meal concluded with matcha prepared by the chef and a scoop of "Matcha and Egg White Ice Cream".The exquisite flavors of the dishes, along with the beautiful presentation and the chef's exceptional hospitality, made this visit truly memorable. I am so glad I came here. Thank you for a wonderful experience!
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