During a trip to Hokkaido with my wife, we chose this restaurant for dinner. We made our reservation based on our travel schedule, making it a key part of our dining experience.The restaurant is located right in the bustling downtown area. I was a bit anxious about parking, but we managed to find a spot nearby and visited the restaurant.Housed in a mixed-use building, the interior exudes a calm and traditional Japanese atmosphere. My wife ordered an alcoholic drink while I opted for a non-alcoholic beer, and we started with some appetizers.**Yamato Steamed Dish** A delightful dish featuring squid and scallops simmered in broth, topped with steamed yamato potato. Served hot, it was bursting with the umami of seafood, warming both body and soul.**Matsukaze Water Octopus** Served both steamed and as sashimi. The sashimi was paired with ponzu, while the steamed version came with okra. Both preparations showcased an incredible texture and resilience that was unexpected for octopus.**Purple Sea Urchin and Shime Saba with Broth Jelly** Fresh purple sea urchin and shime saba created a wonderfully sticky texture, infused with the aroma of the sea, harmonizing beautifully with the broth jelly. The cucumber added a refreshing crunch and balanced the aftertaste.**Steamed Ezo Abalone with Liver Sauce** The creamy liver sauce was rich without any bitterness, enhancing the abalone's flavor. The abalone itself was incredibly tender, and mixing the leftover sauce with vinegared rice was a brilliant idea.**Low-Temperature Broth with Fugu Soft Roe** This dish was also rich and creamy. The soft roe, lightly coated in broth soy sauce, paired perfectly with wakame seaweed. It was a flawless dish in both texture and flavor.**Miso-Marinated Silver Cod** This cod was surprisingly juicy for a grilled dish. The subtle miso flavor complemented the fish, while the pickled plum served as a refreshing palate cleanser.**Nemuro Snow Crab with Inner Roe Sauce** The inner roe of the crab was creatively seasoned like salted fish and mixed with shredded snow crab. The snow crab had a remarkable texture, and the balance of saltiness in the inner roe sauce was exquisite.**Nigiri Selection** **Scallop** A thick scallop served with a touch of soy sauce. The texture was outstanding, and the accompanying seaweed enhanced its flavor.**Flounder with Kombu** Incredibly resilient with a fantastic bite. The kombu marination concentrated the umami, bringing out the best flavors.**Pickled Herring** This was my first experience with fresh herring, and it was a wonderful dish with rich fat. The finely chopped pickled shallots added a nice accent to the flavor.**Boiled Botan Shrimp** Large botan shrimp lightly boiled, offering both steamed and raw textures and flavors in one bite.**Hakodate Marinated Tuna** Fatty tuna with just the right amount of richness. The marination was perfect, bringing out the full umami.**Hairy Crab** A simple yet delightful piece that allowed the rich crab flavor to shine. It was indescribably delicious.**Masu no Suke** A piece of salmon that harmonized beautifully with the fresh flavor and the aroma of green onions.**Mini Mini Bowl of Purple Sea Urchin** Served with rice and a small vessel, this dish highlighted the richness of the sea urchin.**Mini Mini Bowl of Kinki** Continuing with the mini mini bowls, we had quite a variety by this point, but everything was so delicious that we kept eating. The kinki was soft and refreshing, consistently delicious.**Toro-Taku Roll** The nori was crisp, and the combination of the fatty flavor and the texture of the takuan was exquisite.**Shrimp Soup** Richly flavored broth, a perfect light finish to the meal.Overall, everything was exceptional. Moreover, the chef's warm personality was a significant factor in attracting customers. His humble and friendly demeanor made the dining experience even more enjoyable.This is a restaurant I definitely want to visit again when I come to Hokkaido.