Suyama (壽山) Sapporo

The seasonal ingredients were outstanding, featuring fresh triggerfish from Miyazu, sweetfish from Kamigatsu in Kyoto, and Korean eel, among others! The rare Kurenaimorotoge shrimp from Rausu was a real treat, and the Kinki fish served with rice was delicious as well! The course was excellently structured, incorporating ingredients from Hokkaido and Kansai. I’m looking forward to my next visit! ◆ Appetizer Chilled Corn Chawanmushi with Sea Urchin and Water Shield ◆ Hirame (Flounder) Sushi with Edamame and Sweet Potato ◆ Sashimi Kurenaimorotoge Shrimp from Rausu and Akou (Red Sea Bream) ◆ Soup Abalone, Winter Melon, and Taro Stem ◆ Natural Triggerfish from Miyazu with Intestines and Liver ◆ Grilled Dish Live Sweetfish from Kamigatsu ◆ Simmered Dish Korean Eel, Small Potatoes, and Okra ◆ Rice White Rice with Kinki and Chirimen (Dried Baby Sardines) ◆ Dessert Yubari Melon and Shine Muscat ◆ Japanese Sweets Mizu Yokan (Water Jelly) ◆ Matcha (Green Tea) Less

On the last day of my trip to Hokkaido, I indulged in a visit to the renowned Japanese restaurant, Suyama.Hokkaido is famous for its delicious seafood, jingisukan (grilled mutton), and soup curry, but high-end dining options are mostly found in Sapporo. So, I decided to enjoy Japanese cuisine on my final day.The interior exudes luxury.As various dishes were served, I felt as if I was experiencing kyo-kaiseki (Kyoto-style multi-course meal) right in Hokkaido. What’s more, the restaurant uses local fish and seasonal vegetables, which adds to the experience.The owner was friendly and engaging.Thank you for the delicious meal! Less

Located near Sapporo Odori Park, Suyama offers a unique tea kaiseki experience that combines Hokkaido's fresh vegetables and seafood with the essence of Kyoto's kaiseki cuisine.Learning from Kyoto's tea kaiseki, the dishes focus on subtracting unnecessary flavors to highlight the quality and characteristics of the ingredients. The refined taste, based on the principle of one soup and three sides, brings a sense of calm and reminds you of the beauty of being Japanese... Delicious!Highlights include: Hamo (pike eel) sushi, a gentle dashi made from bonito and kombu, sweetfish from the northernmost limit of Hakodate, seasonal vegetables like eggplant and mini okra, and clay pot rice with Kyoto's Manganji pepper and Hokkaido's Gold Rush corn, finished with Yubari melon...This authentic Kyoto tea kaiseki, featuring a wealth of Hokkaido ingredients, was truly delightful!Today's menu: JPY 53,000Omakase course: JPY 33,000Appetizer: Mizunasu (water month) sesame tofu with shrimpHamo sushi with kinome (young leaves) and myoga (Japanese ginger)Soi (a type of fish), aori ika (squid), Yoichi sea urchin with yuba (tofu skin)Amadai (sweetfish), somen noodles, winter melon, lotus root in a soupSeasonal vegetables: Tokishirazu (a type of fish), maru ju (sweet potato), edamameGrilled sweetfish from Hakodate, Ten no KawaBraised eggplant, small potatoes, yuba, mini okraManganji pepper, Gold Rush corn, clay pot riceYubari melon, cherriesRed bean water yokan (jelly)Matcha (green tea) Less

This course was overall light in flavor, emphasizing the importance of dashi. I was able to enjoy the vegetables from Hokkaido.● Appetizer Shako (mantis shrimp), junna (Japanese parsley), cucumber, tomato Sea Urchin Jelly Pea Tofu ○ Chumaki Sushi with Shrimp Pressed Sushi with Anago (conger eel) ● Sea Bream, Kensasuki Squid, Botan Ebi (sweet shrimp) Both were thick and satisfying. ● Soup with Duck and Eggplant ● Young Sweetfish and Koshi (bracken fern) ● Grilled Tokishirazu (a type of salmon) and Asparagus ● Whitebait and Hime Take (young bamboo shoots) with Simmered Eggs I loved the flavor of the white dashi. ○ Rice with Corn and Asparagus ● Watermelon (from Kumamoto) and Strawberries (from Toyonaka) ● Rice Cake with Seedlings Less

Visiting Sapporo, I had one main goal: to dine at this restaurant. After making a reservation at a place I had been wanting to try for a while, I finally visited, and as expected, I am certain I will return. It was wonderful! From the beautifully swept entrance with its fresh water, you can feel the attentive hospitality. The counter facing the open kitchen in the back is orderly and elegant, with steam rising from the kamado, maintaining a perfect level of humidity. We started with the first dish from the chef, featuring an exquisite selection of carefully chosen appetizers from across the country. The portions were just right—not too many, not too few—creating a perfect balance that was very comforting. The gracefulness and smoothness of every movement captivated me, and I found myself mesmerized (laughs). Two and a half hours flew by in an instant, and I felt truly rejuvenated. It was delicious. It was a great meal! Less