Mieda (みえ田) Sapporo

Yuzu Dressing with Water EggplantChawanmushi with Sea Urchin and PistachioAssorted Sashimi (4 types)Spring Rolls with Pike Conger and MatsutakeAbalone with Truffle and Sautéed Ise LobsterFreshly Baked Bread with Truffle ButterChateaubriand Shabu-Shabu with Matsutake BrothClay Pot Rice with Sablefish Grilled in Saikyo MisoChiffon Cake with Coconut Ice Cream(I apologize if there are any mistakes in the menu.)This was my first visit to the restaurant. Everything from the tableware and glasses to the ingredients was meticulously chosen, making it an incredibly lovely place! The dishes felt like a full course of high-end ingredients, perfect for a special occasion.I was surprised by the Chawanmushi with Sea Urchin and Pistachio when I heard about it, but once I tasted it, the two ingredients complemented each other beautifully without clashing, and it was absolutely delicious. Less

The course began with fresh eggplant and yuzu dressing with olive oil.It included a pistachio chawanmushi with sea urchin, tempura of clams with yuzu-flavored caviar, and sautéed spiny lobster with truffle.Each dish allowed us to fully enjoy the deliciousness of the ingredients.Among them, the sautéed spiny lobster was so exquisite that dipping fluffy bread into the sauce made me feel like I might faint from the flavor.We were delighted with everything, even the fried matsutake mushrooms and king crab, until the very end.Once again, it was truly delicious, and a wonderful experience that allowed us to fully enjoy the act of eating.It was a great meal. Less

Hidden within a mixed-use building in Susukino is the Japanese restaurant "Mieda." Upon entering, you are greeted by a cozy counter with only about eight seats. The owner, Nobumasa Saegusa, began his culinary journey at his family's sushi restaurant, gaining experience in various styles including oden, kaiseki, and sushi, eventually becoming head chef at the age of 24. He opened this restaurant in 2006 after becoming independent at 30. Rather than confining his dishes to traditional Japanese cuisine, he focuses on how to showcase ingredients, enhance their aromas, and leave a lasting impression. While emphasizing seafood from Hokkaido, he skillfully incorporates elements from Western cuisine such as caviar, truffles, and bisque.The meal begins with a dish of water shield and mango in a Tosa vinegar jelly. The smooth texture of the water shield, the ripe sweetness of the mango, and the acidity of the Tosa vinegar create a delightful harmony. By introducing tropical fruit into a dish that embodies the refreshing qualities of Japanese cuisine, the creative switch is turned on from the very first plate. Next is "Pistachio Chawanmushi," a charming pink dish combining sea urchin from Yoichi and pistachios. The smoothness of the chawanmushi, the sweetness of the sea urchin, and the crunchiness and nuttiness of the crushed pistachios create a multi-dimensional experience not only in flavor but also in texture.Then comes the "Sashimi of Hirame (Flounder)." The pristine white flesh is sweet enough on its own, with a firm texture. Diners are encouraged to enjoy it freely with sesame oil, soy sauce, and yuzu ponzu. This confidence in the ingredients allows for a flexible approach to tasting, making it interesting to alter the flavor profile by choosing different condiments. Following this, three pieces of sushi are served. The thickly sliced Meichidai (Japanese sea bream) is enhanced with sesame, while the bonito is garnished with scallions. The Biwa trout is prepared with an extra touch to bring out its sweetness and aroma. This reflects Saegusa's background in sushi while not strictly adhering to the Edomae style, which is characteristic of this restaurant.The Hokkaido corn "Gold Rush" is transformed into a small tart topped generously with caviar. The sweetness and aroma of the grilled corn blend beautifully with the buttery tart crust and the saltiness of the caviar. Next is the "Steak of Ezo Abalone" paired with lobster bisque. The grilled abalone's elasticity and umami are enveloped by a rich crustacean sauce and the aroma of black truffles. The "Bread" is served with chewy dough and truffle butter, designed to savor every bit of the rich sauce.For the "Hot Pot," there are Chinese matsutake mushrooms and Chateaubriand from Gunma Prefecture. The clear broth is delicious on its own, surprising diners with its richness even from Chinese matsutake. The thinly sliced beef is cooked just right, allowing the sweetness and fat of the meat to shine when dipped in a rich sauce with egg yolk. The finale is "Clam Rice," where the umami of the clams is thoroughly infused into the rice in a clay pot, finishing the course with a clam soup that adds even more flavor.For dessert, there is a crème brûlée made with Hokkaido cherries. The charred surface of the fruit adds a tartness that contrasts beautifully with the sweet aroma of coconut milk and the cold ice cream. Throughout the meal, there is no concern for the boundaries between Japanese and Western cuisine; instead, the focus is on creating delicious, enjoyable, and memorable experiences.While centered around high-quality ingredients from Hokkaido, the dishes do not merely adhere to the conventions of Japanese cuisine. Boldly incorporating elements like fruits, nuts, caviar, bisque, and truffles, each dish maintains a harmonious flavor profile. The creativity is not a gimmick for surprise but a means to draw out the allure of the ingredients from different angles. This is the free and powerful Japanese cuisine that only someone like Saegusa, born into a sushi family and experienced in a wide range of cooking, can create. It was a great meal. Less

Michelin Guide Hokkaido 2017 Special Edition Michelin Plate Listed Michelin Guide Hokkaido 2012 Special Edition One Star Listed Visited on July 2026 Dishes we enjoyed: Abalone and Caviar Sea Urchin (Yoichi) and Pistachio Chawanmushi Flounder and Surf Clam Sashimi Kinmedai Nigiri Bafun Uni (Hadate) Nigiri Charcoal Grilled Katsuo Grilled Lobster with Truffle Butter and Truffle Homemade Bread Matsutake Mushroom and Wonton Soup Shirasu and Ginger Rice Pickled Eggplant Mozuku Miso Soup Yubari Melon and Ice Cream Louis Roederer Cristal KENZO ESTATE Asatsuyu 2025 Barley Shochu with Soda Green Tea (Hot) Less

It's been quite a while since I last visited Mieda! I wasn't prepared for a sudden invitation, but the quality was as wonderful as ever. I noticed the table next to me was casually enjoying some salon drinks. I didn't have much time, so I had to skip dessert (°▽°).It's amazing that they are even baking bread on the stove now! They were grilling lamb right in front of us, and it was interesting to see that each of the four groups of eight had different dishes. ^ ^ I wonder when I can come back next! Less

I enjoyed a course meal this time as well, and I was very satisfied with every dish from start to finish. Many of the dishes featured seasonal ingredients, beautifully presented, allowing me to savor each one with delight.The sashimi was fresh, showcasing the quality of the ingredients, while the grilled and fried dishes were cooked to perfection. In particular, the sauces and broths were refined in flavor, making it enjoyable without becoming monotonous until the end. I could feel the attention to detail in the tableware and presentation, creating a special dining experience.The atmosphere of the restaurant was calm and comfortable, and the staff provided attentive service, making for a pleasant meal. I look forward to enjoying different seasonal dishes, so I definitely plan to visit again. It was a great meal! Less

Mieda, the No.1 Japanese restaurant in Sapporo, offers seasonal delights, but it has even more than four seasons—there are eight at Mieda. Following the biwa trout in February, this time we enjoyed "Milk Lamb." As the name suggests, these young sheep are raised solely on milk, resulting in meat that is incredibly tender and flavorful, with a clear fat that is simply exquisite. Even as a local, I was thrilled by its deliciousness. In a setting that is usually unimaginable, we had charcoal-grilled lamb cooked by Chef Mieda himself, served on a shichirin (charcoal grill). The freshly cooked clay pot rice was also a highlight, and having it on top of the rice is a must for us Genghis Khan lovers from Hokkaido! Once again, I was able to savor a meal unique to Mieda. It was a great meal.【Tonight's Menu】Caviar Kuzu Somen (with sesame oil and dashi sauce)Clam Tempura with Caviar PasteShizuoka Prefecture Katsuo TatakiWater Dumpling SoupMilk Lamb Set Meal (9kg Obihiro goat)Yamanashi Prefecture Peach Champagne JuiceHomemade Black Sesame Pudding with Lemon Condensed Milk and Yuzu Zest Less

I visited Mieda, a renowned restaurant in Sapporo, Hokkaido.This time, I was invited to a rare collaboration event between Mieda and the famous Kyoto restaurant, Kyoto Sushi Saeki, for one day only.The special course prepared just for this occasion was truly a once-in-a-lifetime experience. It was a unique moment where the culinary traditions and craftsmanship of Hokkaido and Kyoto beautifully merged.We started with "Uni Kuzusomen Wasabi," a rich sauce made by combining strained sea urchin with egg yolk and soy sauce, served with kuzusomen noodles. The umami of the sea urchin filled my mouth, and the smooth texture of the kuzusomen was impressive.Next, we enjoyed a dish featuring kuzumochi made with pistachios and sesame, accompanied by freshly made warabimochi and a paste of deep-fried Kamo eggplant mixed with kuzuan. The different textures and aromas harmonized beautifully, showcasing the delicate craftsmanship typical of Kyoto.The soup was a delightful daikon miso soup made with deep-fried Kinmedai (golden eye snapper) and seasonal vegetables. The robust umami of the Kinmedai combined with the fragrance of yuzu was exquisite, warming my heart.The nigiri included:1. Marinated Akami (red tuna)2. Suzuki (sea bass) with kombu3. Kinkai squid4. Kohada (shad)5. Steamed abalone rice bowlAll were fantastic, but the steamed abalone rice bowl was particularly memorable, a luxurious dish concentrated with the umami of abalone.We also enjoyed a dish featuring a corn tart made with Furano's Gold Rush corn, topped with black truffle. The sweetness of the corn and the rich aroma of the truffle were perfectly balanced.Additionally, there was a luxurious combination of tempura clams served with caviar.In the second half, the nigiri included:6. Horse mackerel7. Toro (fatty tuna)8. Shiro-amadai (white sweetfish) with kombu9. Anago (conger eel)10. Toro-taku (fatty tuna with pickled radish)The entire meal was meticulously crafted without any compromises, leaving me in awe.For dessert, we had freshly made mango daifuku and juice from Yamanashi's greenhouse peaches, allowing us to fully enjoy the deliciousness of seasonal fruits.To top it all off, I was surprised with a birthday cake, making it an unforgettable birthday dinner.I am grateful to have participated in this special one-day collaboration. It was a great meal! Less

On the 4th floor of a building in Susukino, you enter to find a cozy counter with just 9 seats, soft indirect lighting, and smooth jazz playing in the background. This is a renowned Japanese restaurant that has earned a Michelin star. The owner, Mr. Saegusa, skillfully transforms the finest ingredients sourced from both domestic and international markets into ultimate dishes—an experience that you can enjoy right before your eyes, making for a truly special time.What first astonishes you is the generous use of ingredients. One dish features layers of prosciutto and caviar on toast, topped with freshly shaved white truffle, overwhelming you with its aroma. The warm dish topped with sea urchin, shrimp enveloped in white truffle, and beautifully arranged sashimi served in an ice bowl—all of these ingredients are of exceptional quality, and the masterful cooking and seasoning enhance their flavors to perfection. From the nigiri and fluffy grilled white fish to the final bowl of beef and mountain vegetables, the dishes are free-spirited and bold while respecting traditional Japanese cuisine. The homemade bread served fresh from the oven adds a playful touch that transcends culinary genres.The selection of fine sake delivered directly from breweries and wines from various countries is impressive, making each sip a delightful conversation with the food. The aesthetics of the dishes, their presentation, aroma, and the warm hospitality of the chef reflect a deep sense of beauty and care.While the prices are high, the satisfaction you receive is well worth it. When you want to indulge in the finest ingredients and techniques in Sapporo, this unique and exceptional restaurant comes highly recommended. Less

This month's offerings at Mieda:- Ume Somen / Okra, Myoga, and Cucumber Concasse- 2-Year Aged Mamekin Bun / Butter-Sautéed Kuruma Ebi and Shimeji Mushrooms with Black Pepper Kuzu Sauce (The potatoes are steamed, passed through a sieve, mixed with white sauce, and then wrapped around butter-sautéed Kuruma ebi and shimeji mushrooms before being deep-fried.)- Fresh Botan Ebi from Funka Bay, Isaki from Oita, Hirame from Akita, and Nodoguro from Chiba Sashimi- Chip Sushi from Lake Kussharo Donchichi Horse Mackerel Sushi from Shimane- Grilled Torigai with Soy Sauce over Charcoal- Extra Large Ise Lobster Sautéed with Pomelo Oil- Extra Large Hairy Crab Miso Hot Pot- Scallop Clay Pot Rice (Extra large scallops marinated in soy sauce, grilled over charcoal, and then flaked) Special Shrimp Curry- Fully Ripe Mango from Miyazaki / Hand-Roasted Genmai Tea Jelly / Passion Fruit Almond Tofu Less