Japanese cuisine Komatsu (日本料理こまつ) Sapporo

I visited with my senior colleagues.When I informed them that one of our party would be arriving late, they kindly suggested delaying the start for everyone.I felt bad about it, but I was grateful for their understanding.Although I was aware that the head chef was from the place where I had my wedding, this was my first visit.Every dish was beautifully presented and delicious.I particularly enjoyed the whale (kanoko) and herring.The final dish was also great, and the portion sizes were quite generous.The only dish I found a bit oily was the Ginpo, which wasn't to my taste.The atmosphere of the restaurant, the staff, and the food were all excellent.When it comes to choosing between Japanese cuisine and sushi, I often lean towards sushi, but I realized that taking the time to enjoy traditional Japanese dishes is also wonderful.It was a great meal. Less

I visited Komatsu, located about a 20-minute drive from Sapporo city, a hidden gem in a residential area specializing in Japanese cuisine. I opted for the lunch course.To sum it up, the quality and quantity of this Japanese cuisine course were impressive, and by the end, I was completely satisfied. It was wonderful.Most of the ingredients were sourced from Hokkaido (if not all!), and I had the chance to try various local fish that I wouldn’t normally eat. Every detail was carefully considered, right down to the Hokkaido-grown white rice served at the end, and I thoroughly enjoyed the whole Yubari melon.Overall, there were many dishes featuring fish, but the style of eating fresh herring with a garlic-infused sauce was unlike any herring I’ve had before—it was delicious. The tuna topped with plenty of wasabi, the flavor of the soup, and the grilled fish were all outstanding.It was a great meal! Less

Once again, the quality was outstanding! They skillfully utilized local and non-local ingredients to create unique dishes that are highly satisfying for both local and visiting guests. Recently, awareness among foreign tourists has been increasing, making reservations more challenging! I will definitely visit again!◆ Appetizer Lotus Leaf, Mizuna, Tomato, Flower Okra ◆ Sushi Hokkaido Shima Ebi, Flower Chives ◆ Soup Clam, Winter Melon ◆ Sashimi 1 Setana Flounder ◆ Sashimi 2 Bonito with Fried Green Onion Paste ◆ Mink Whale Meat from Hokkaido, marinated with Grated Onion ◆ Grilled Dish Ayu from Lake Biwa, Tade Vinegar, Aonori Seaweed ◆ Fried Dish Fugu from Funka Bay, New Onion Paste, Corn ◆ Wrapped and Grilled Shiraoi Beef, Miso, Fig ◆ Rice Yume Pirika Special Rice "Tsuranuki", Pickled Time-Unknown Koji, Herring, Chirimen Jako ◆ Dessert Matsumae Summit Cherry, Yubari Melon, Yogurt Mousse Less

Located at 8-4-26 Maruyama Nishimachi, Chuo-ku, Sapporo, "Japanese cuisine Komatsu" is a renowned Japanese restaurant that has won the Bronze Award at the "Tabelog Awards 2026" and has been selected as one of the "Top 100 Japanese Restaurants in the East 2025." This establishment operates on a reservation-only basis.It’s about a 5-minute taxi ride from Maruyama Koen Station on the Tozai Subway Line. On a beautiful day, I took the bus instead. I boarded the "Maruyama 15" or "Maruyama 16" from Maruyama Bus Terminal and walked about 5 minutes from the "Maruyama Nishimachi 2-chome" bus stop.Nestled in a quiet residential area, the restaurant offers views of the primeval forest outside, allowing guests to feel the changing seasons.The chef, Mr. Komatsu, greeted us with a smile. The main seating is at tables, but there are two counter seats. Since it wasn’t fully booked at the time, the chef asked, "Would you prefer a table or a counter seat?" Naturally, I chose the counter seat, which is usually reserved for regular customers.I opted for the "Omakase Kaiseki" (JPY 22,385). For drinks, I started with a glass of "Sapporo Classic" (JPY 880) and later enjoyed a dry Japanese sake, "Houou Bida Ken" and "BLACK JACK Kin Label."The meal began with a "Chilled Dashi". - "Hairy Crab with Crab Miso" was served as an appetizer, featuring shredded hairy crab topped with rich crab miso and a generous portion of crab miso mixed with mitsuba (Japanese wild parsley).- "Sakura Mochi" was served as a palate cleanser, containing the inner roe of "Taraba Crab".- "Steamed Abalone with Sea Urchin Chawanmushi" featured steamed abalone topped with a smooth sea urchin puree, creating a luxurious dish.- "Shark Flounder Soup" was served over fried winter melon, with shark flounder, aoyatsu (green seaweed), and junsai (water shield). The shark flounder was incredibly tender, and the soup had a delicate flavor.- "Sliced Herring" was beautifully presented with wasabi leaves on the plate. The fatty herring looked stunning, served with onion soy sauce and apple vinegar.- "Kinmedai Matsukawa-zukuri" involved wrapping the red miso-marinated roe in kinmedai (golden eye snapper), served with homemade "Iri-zake" for a refreshing taste.- "Sliced Turban Shell" was served with ice made from kombu dashi and topped with "Okahijiki" (saltwort).- "Grilled Eel with Tree Buds" was fragrant and tender, accompanied by tempura corn.- "Katsu Ayu" featured ayu (sweetfish) from Lake Biwa, served with a refreshing "Tatezu" sauce.- "Chilled Kamo Eggplant" was fresh kamo eggplant served with katsuo dashi jelly.- "Shabu-shabu Clams" were large, fresh clams with a firm texture yet tender meat.- For the rice course, special cultivation rice "Yume Pirika" was cooked in a pot, served with "Organic Egg and Fatty Tuna", "Chirimen Sansho", and pickles.- Finally, "Yubari Melon and Yogurt Espuma" was a light and fluffy espuma, providing a delightful texture.The meal concluded with matcha prepared by the chef and a scoop of "Matcha and Egg White Ice Cream".The exquisite flavors of the dishes, along with the beautiful presentation and the chef's exceptional hospitality, made this visit truly memorable. I am so glad I came here. Thank you for a wonderful experience! Less

Kombu-marinated Saima Shrimp The shrimp is infused with a strong kombu flavor. The kombu-marinated cucumber adds a nice accent. The boiled live shrimp has a rich sweetness.Grilled Young Corn Tempura-style corn. A comparison of corn at different growth stages. The smaller ones have tasty silk. The local variety seems to get sweeter as the season progresses.Squid with Yuzu Peel Paste Using yuzu peel as a salt substitute.Bluefin Tuna with Salt and Sesame Oil Tastes like beef sashimi. Visually resembles A5-grade grilled beef short ribs. It looks delicious even when grilled.Seared Isaki with Ponzu Fatty Isaki pairs well with finely chopped green onions.Fried Winter Melon with Taraba Crab Roe The fried winter melon is hot and melts in your mouth. It feels like enjoying a lot of dashi. The roe is nicely seasoned with soy sauce.Stuffed Manjanji Peppers with Sushi Rice A meal replacement. Served hot and fresh. The combination of fat and pepper is delightful.Cherries Bright red cherries, sweet and plump. Chilled in ice, they have a refreshing texture.Warabi Mochi Freshly made warabi mochi with black soybean kinako. The chewy texture is abundant and delightful.Matcha A refreshing finish to the meal. Less

From Tabelog:I made a reservation to visit.As I enjoyed the beautiful view from the window, our meal began.We started with a refreshing dish of sweet shrimp served with jelly.The luxurious combination of abalone and sea urchin was exquisite.The filleted herring was beautifully presented, and the texture was impeccable.Each dish brought a delightful surprise the moment it touched my palate. The flavors of the ingredients were drawn out to their fullest, and the harmony of aroma, temperature, and texture left me in awe.Not only was the presentation stunning, but each bite allowed me to savor lingering flavors, making it a truly wonderful experience! Less