Aji Dokoro (味道広路) Kuriyama

Lightly boiled tiger pufferfish with natural zucchini, Okushiri sea urchin, tiger pufferfish jelly, and kombu oil.Blue soy sauce, Yoichi mozuku seaweed, and marinated flounder from Tomakomai with okara and wasabi, garnished with pine nuts and aji hijiki.Tempura made with pine nuts, Tomakomai squid (mimikai), and Kuriyama's "Megumi Gold" (corn).Nemuro ginkarei (flounder) marinated in sake lees and miso, served with blue radish, peas, and dried daikon.Rishiri honmaguro (bluefin tuna) coated in a batter made from rice flour and zooplankton, accompanied by local white onions, garden basil, mint, and nanban (nanban-zuke sauce). Fresh pepper and garden tomatoes.Mochimugi (barley), tsubugai (a type of shellfish), okra, shiso, myoga, salted peach, and plum soy sauce.Shishito peppers and eggplant from the garden, along with Tomakomai aburako (flatfish), ainame (a type of fish), and ankake (thick sauce).Next is rice, featuring:Natural mushrooms, susukeyama chicken, akamadori chicken, and kurosango (black coral).Pinogaru watermelon, edible seeds, red shiso, and raspberries.Black syrup agar and simmered plum syrup. Less

A wonderful course that began with fugu and sea urchin in a lovely setting.What stood out the most were:- Tuna and Marinade The tuna, fried to an incredible crispness, becomes even more delicious when enjoyed with the marinade. It’s a dish that makes you want to ask for seconds.- Kakiage with Emiko Gold and Squid The kakiage highlights the sweetness of Emiko Gold, while the squid is surprisingly tender. It has a texture that feels like you could chew it even without teeth.- Eggplant, Aburako, and Shishito Peppers in Yuzu Sauce The gentle yuzu-scented sauce envelops the ingredients, with the melting eggplant being particularly memorable.- Mushroom Rice The finale is a gentle, risotto-like texture.Each dish maximizes the quality of the ingredients. It was a time to savor the true flavors of the ingredients, not flashy but soothing for both the heart and body. Less

I visited this place on a friend's recommendation, and it turned out to be a wonderful restaurant serving delicious Japanese cuisine made with local ingredients.Torafugu (pufferfish) ◎Aosu (seaweed) and eggplant soup ☆Flounder with okara (soy pulp) ◎Minke whale, kanpyo (dried gourd), shiso (perilla), and myoga (Japanese ginger) salad ◎Banamei shrimp grilled with sansho (Japanese pepper), dried daikon, and sasage beans ◯Minced bluefin tuna fritters with cherry tomatoes ☆Mozuku seaweed and abalone vinegared dish ◯Tofu ◯Scallops and snap peas rice ☆King melon and simmered plum in syrup ☆Barley roasted ◯ Less

About a 90-minute drive from Sapporo, nestled in the rural landscape of Kuriyama Town in Yubari District, lies a charming building that blends beautifully with its surroundings. From the Japanese-style entrance, I felt a wave of excitement. The ambiance is lovely, with flowers blooming around the building. Inside, seasonal wildflowers and trees create a simple yet elegant atmosphere.***Japanese Cuisine Restaurant*** ***Aji Dokoro*** A reservation-only restaurant in a quaint location.I see why the owner, Hiroshi Sakai, has such a keen sense for seasonal mountain delicacies. He is a talented chef who previously worked as the head chef at the renowned "Shofukuro" in Shiga Prefecture and later in Tokyo at "SYOFUKURO." He opened Aji Dokoro in his hometown of Kuriyama, where he skillfully utilizes Hokkaido ingredients, combining his extensive experience with his unique sensibility to create exquisite Japanese cuisine. In 2017, he earned two stars in the "Michelin Guide Hokkaido"—impressive!The dishes are part of a well-rounded course that you can choose from two options.Using local ingredients from Kuriyama and nearby areas, as well as seasonal seafood from Hokkaido, the flavors are elevated to a level of bliss that is both rustic and unlike anything I've tasted before. This is truly the magic of Sakai, where technique and ingredients come together in a delightful marriage. It was an exceptional Japanese dining experience that you won't find anywhere else.Cheers to the non-alcoholic beer, homemade shiso juice, and a special homemade drink made with honey from Kuriyama Town, ginger from Izawa Farm, and vinegar! Cheers! ***A hidden gem for exquisite Japanese cuisine*** ***A secret retreat in the Satoyama*** ***A must-visit for top-notch Japanese food*** ***Rustic yet stylish Japanese cuisine*** Less

I finally made it to Aji Dokoro in Hokkaido, a hidden gem nestled in the serene rural landscape of Kuriyama.Upon entering, I was warmly greeted by the humble owner, Hiroshi Sakai. He honed his skills at the renowned restaurant Shofukuro in Shiga Prefecture, where he served as head chef.Together with his wife, he opened Aji Dokoro in his hometown of Kuriyama, offering dishes that are filled with love and reflect the local culture.I had to cancel my visit twice due to heavy snowfall, but this time I finally arrived.By the way, Aji Dokoro earned 2 stars in the 2017 Michelin Guide Hokkaido.Here’s what I enjoyed:❶ Water octopus, plum vinegar, and carmona oil ❷ Pureed green asparagus and vongole ❸ Soup with aburabouzu and bamboo shoots ❹ Sashimi of sea bream, okahijiki, fresh hijiki, soft roe, and sea bream eggs ❺ Steamed glutinous rice, wild herb tea, and bamboo shoot soboro ❻ Grilled flatfish with kombu, bracken, and pickled cherry leaves ❼ Fried mud squid with lemon koji, cauliflower, and river nori ❽ Refreshing dish with rock nori, cucumber, and vongole ❾ Melon, suguki, scallop tartare, and chives flowers ➓ Rice with black rice, hamo, and miso-pickled turnips and burdock ⓫ Pineapple sorbet with coconut agar ⓬ Yomogi yokan and ehōmame ⓭ Matcha The dishes were all wonderful, overflowing with rich flavors. The countryside cuisine truly lived up to its reputation.Especially, the gentle smile of the owner, reminiscent of Ebisu, tells it all.It was a great meal! Less

In May, I visited Aji Dokoro for the first time in six months, as it’s a bit difficult to get to. The seasoning is simply outstanding. The quality of the dishes is unbelievable for this price range, surpassing even higher-end restaurants. The serene view from the dining room adds to the experience, making it a restaurant worth traveling to.Today's Menu:- White and Green Asparagus Puree with Nishibai Shellfish- Soup with Abura-bozu and Bamboo Shoots- Herring with Wasabi and Yabukita Grass- Simmered Adzuki Beans with Water Octopus and Ubusuna Grass- Grilled Hokke, Miyame Rakkyo, Shiso, and Egoma- Fried Cherry Salmon with Winter Carrots- Shidoke, Shako, Konnyaku, Kogomi, and Hijiki- Turnip and Fried Tofu- Clam Rice with Koshiyu- Wild Herb Tea Ice Cream- Yomogi Yokan with Tokachi Adzuki Beans Less