Nukumi (温味) Sapporo

I thoroughly enjoyed the dishes at Nukumi tonight. Each plate beautifully showcased the autumn bounty of Hokkaido, creating a moment that felt like savoring poetry. The dishes, including the soft roe of sweetfish and chawanmushi with soft roe from snapping turtle, as well as the seasoned rice, all maximized the natural flavors of the ingredients. I was deeply moved by the chef's delicate sensibility. If given the chance, I would love to return in winter. This meal was a wonderful celebration for my birthday, making it a night I will never forget. It was a great meal. Less

I finally had the chance to visit this renowned restaurant that once made a name for itself in Susukino. I had always wanted to go, but due to personal circumstances, I could only visit now that it has relocated near Toyohira Pavilion in Nakajima Park. I sat at the second-floor counter seat, where I could enjoy the beautiful view outside. While I felt a sense of tension watching the chef's every move, the warm hospitality from the owner made me feel at ease, creating a truly comfortable atmosphere that only a famous restaurant can provide.I started with a welcome drink of Japanese sake. The dishes were a feast for the eyes and a delight for the palate, allowing me to savor the lingering flavors. A succession of fresh seafood and mountain delicacies from Hokkaido kept coming, and before I knew it, I felt completely satisfied and full, even without any meat. They kindly offered me the leftover kamameshi (rice cooked in a pot) as a takeaway. Since I was dining alone, the pace of service was likely much quicker than usual, and I wrapped up my meal and settled the bill in under two hours. It was delicious! This visit has given me another reason to return to Hokkaido. It was a great meal! Less

This restaurant is highly praised by Goonji from Ajihiro as "one of a kind." I have always wanted to visit, and finally, after 10 years, my dream has come true!First of all, the tableware and presentation of the dishes are stunning. The owner clearly has a passion for beautiful dishes, making it a feast for the eyes as well. The interior is also lovely.The food is prepared with great care.I was amazed by the texture of the conger eel. The slices were cut thicker than at most top-tier restaurants, and the preparation was flawless. The Korean conger eel was truly delicious.Additionally, the locally sourced abalone was just as flavorful as the finest abalone from Bōsō.The grilled eel was a delight, with a crispy skin and tender flesh that brought me to tears!I was so impressed that I made a reservation for the herring season as well. Less

In May, Nukumi showcases the best of seasonal ingredients, featuring asparagus from Hokkaido and bamboo shoots from Kyoto. The standout characteristic of Nukumi is undoubtedly its exceptional seasoning. The balance of salt and other flavors perfectly complements the ingredients and culinary concept, ensuring a delightful experience. This restaurant offers a high level of comfort and satisfaction.Today's Menu:- Hairy Crab, Azuki Beans, Kohonomi, Kimi Vinegar- Sakura Masu (Cherry Salmon) with Domyoji Yomogi Dumplings and Sea Bream Chumaki- Clear Soup with Whitebait and Green Asparagus- Isaki (Snapper) and Aori Ika (Bigfin Reef Squid) with Uni Soy Sauce- Salad of Horse Mackerel- Hassun: Sea Bream Soft Roe, Miki Tomatoes, Konowata (Sea Urchin Roe), Young Sweetfish- Fried Bamboo Shoots and Grilled Mitsuba- Mink Whale Saezuri (Soft Roe) in Shigure-ni (Simmered)- Kinpira Udo (Japanese Wild Ginger)- Fried Scales of Sweetfish and Tempura of Tarako (Cod Roe)- Tsukinowaguma (Asian Black Bear) with Flower Pepper- Bamboo Shoots, Sakura Shrimp, and Pea Rice- Mango and Fruit Jelly- Cherry Blossom Macaron Less