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Kyoto in Sapporo. This places exhaled everthing you expect from a high end Kaiseki place there. The counter, made out of cherry wood, the open kitchen which is unique island to house the three donabes and the binchotan grill and the second island for the finishing matcha tea preparation, everything is well thought out and designed.
Hideto Takahashi, the Chef, changes the menu monthly depending on the seasons and sources most of it locally.
The menu was a traditional 12 course kaiseki meal with some true highlights, the grill fish was a Nodoguro (black throat sea perch), sometimes also called Akamutsu. Gently grilled, just served with a sudachi and the tip of one asparagus. Excellent. The main course was the hot pot with wild bear and sancho peppers, which are in season and always create a wonderful flavour and slightly numbing feeling on the palate.
A wonderful meal paired with perfect omotenashi.
8 / 10
