Tiny ( 4 seats) Kaiseki restaurant in Sapporo. Very seasonal, very refined and focused.

Some interesting dishes like the pressed rice mackerel roll, which is, explained by the Chef, Western Japan Style.

Highlight of the meal clearly was the variation of the King Crab. Some of the parts you can only eat the very beginning of the season.

The Omotenashi is as high as it gets, just look at the hand written cue cards for each dish so Mr. Takashi Anezaki can explain to people like me what it is what you are eating.