AKI NAGAO (AKI NAGAO) Sapporo

I recently visited my favorite French restaurant in Sapporo, "AKI NAGAO," after a long time (ﾟ∀ﾟ).The course menu this time was just as amazing as before, showcasing the world of Chef Nagao. The amuse-bouche featured hairy crab and sea urchin (´；ω；｀), which paired perfectly with the wine, almost as if it was saying, "Enjoy some delicious wine!"I was thrilled by the sweet sea bream carpaccio, surprised by the combination of foie gras and surf clam, and impressed by the pairing of medium fatty tuna and beets, haha.The highlight was the long-awaited duck dish!It was delicious (´；ω；｀). My cousin had the "Duck Special" and enjoyed it as well.Everything was so tasty! Less

I experienced the Omakase Course at AKI NAGAO (JPY 33,000).The ingredients that harmonized in my mouth were truly worthy of the highest level of French cuisine.The course is exclusively Omakase, and since I don't drink much wine, I opted for the half pairing. Everything was delicious, but I particularly enjoyed the appetizer made with beets and the Hokkigai clam risotto.The sauce was so tasty that I dipped my bread in it and finished every last bit.At the end, I had the option to choose from several types of coffee or tea, which was a delightful treat for a tea lover like me. The tea sweets were also delicious, and I ended up staying longer than planned.Of course, the hospitality from the staff was exceptional, making this restaurant perfect for celebrating anniversaries or special occasions. Less

AKI NAGAO: A Modern French Restaurant Showcasing Hokkaido's Seasonal Delights.Recognized as one of the top French restaurants on Tabelog, AKI NAGAO is dedicated to expressing the essence of Hokkaido's seasonal ingredients through French culinary techniques. The reason food enthusiasts from all over the country flock here is not due to extravagant presentations.Each dish is crafted with a keen understanding of the ingredients' individuality, layering aromas, acidity, temperature, and textures, culminating in a remarkably cohesive dish that surprises with its naturalness.**Hokkaido Hairy Crab from Funka Bay**The course begins with hairy crab from Funka Bay.Fluffy crab meat is paired with cauliflower mousse and holy basil oil.The crab's fibers gently unravel, releasing a sweet and savory flavor with each bite.The gentle sweetness of the cauliflower complements it, while the refreshing aroma of holy basil lingers in the nose.Each element exists solely to elevate the deliciousness of the crab, creating a beautiful design that captivates from the very first dish.**Rishiri Red Sea Urchin with Paprika Mousse**This dish, alongside white asparagus and female deer loin, left a strong impression.The Rishiri red sea urchin melts in the mouth with an astonishing smoothness, slowly releasing a rich yet refined sweetness without any off-flavors.Unlike the robust flavor of typical sea urchin, it offers a transparent umami that leaves a lasting impression.The accompanying paprika mousse is designed to enhance the sea urchin without overwhelming it, with the natural sweetness of the vegetables further amplifying the umami of the sea urchin. The moment they come together is simply exquisite.The simplicity of the composition highlights the quality of the ingredients and the chef's skill in subtraction."I never knew Hokkaido's red sea urchin could be this delicious." This was a standout dish that truly represented the course.**Bluefin Tuna Chutoro, Beets, and Caviar**The chutoro (medium fatty tuna) has a rich, velvety texture and a delightful sweetness from its high-quality fat.The gentle sweetness of the beets complements it, while the caviar adds a subtle saltiness.The first bite reveals the umami of the chutoro fat.Next, the sweetness of the beets emerges, and finally, the saltiness of the caviar tightens the overall flavor.The sequence of flavors unfolding in each bite is truly remarkable.**Bread**The bread is served with avocado butter and olive oil.It’s lighter than regular butter, and the creamy richness of the avocado enhances the wheat aroma of the bread.You can feel the thoughtfulness behind the course's light progression.**Northern Surf Clam Risotto**One of the best dishes of the day.The Hokkaido northern surf clam is cooked to perfection, bursting with umami with each bite.The risotto includes purple cabbage, garum, and pan-seared foie gras.First, the refreshing herbiness and acidity reset the palate, followed by the rich umami of the surf clam, and finally, the depth of the foie gras gradually washes over.The flavors change expression multiple times within the dish.It’s rich yet not heavy.This dish embodies the essence of AKI NAGAO, layering umami while highlighting the individuality of the ingredients.**White Asparagus Mousse**This was the most impressive dish of the evening.I was amazed at how beautifully the natural sweetness and aroma of white asparagus could be expressed.The texture is astonishingly light, melting away effortlessly.Yet, the flavor of the asparagus is remarkably intense.The addition of fragrant Australian black truffle and a rich blue lobster sauce creates a depth of flavor.The truffle does not overpower, and the lobster does not overshadow the asparagus.The star remains the white asparagus.Each ingredient supports the others, enhancing the inherent charm of the ingredients exponentially.The emotional journey from the first bite to the lingering finish made this dish a highlight of the course.**Grilled Kinmedai (Golden Eye Snapper)**The cooking technique is superb.The skin is perfectly crispy while the inside retains a near-rare tenderness.With each bite, the fat and umami of the kinmedai burst forth, gently enveloped by a beurre blanc sauce made with sake.The slight bitterness of asparagus and Brussels sprouts adds to the high level of completion for this fish dish.**Female Deer Loin**Another highlight that embodies Hokkaido.The three-year-old female deer is astonishingly tender, with no gamey taste whatsoever. Despite being red meat, it retains moisture, releasing umami with each bite.The accompanying red wine sauce is highly refined, initially offering a floral aroma and fruitiness, gradually transitioning to the robust umami of the deer meat. The flow is beautifully executed.The grilled zucchini and young corn add sweetness, enhancing the seasonal feel and depth of the meat dish.While many places emphasize the strength of deer meat, AKI NAGAO balances delicacy and umami at a high level.This dish was a true representation of Hokkaido's essence.**Dessert**Rhubarb sorbet with strawberries, raspberries, and celery.The refreshing acidity of the rhubarb and the gentle sweetness of the strawberries.The aroma and texture of the celery provide an accent, concluding the meal lightly.This was a dessert for adults, not just sweet.**Financier and Coffee**The freshly baked financier is crispy on the outside and moist on the inside.The buttery flavor spreads pleasantly, leaving a refined sweetness in its wake.The lightly roasted coffee, with its vibrant aroma, is the perfect finish to the course.**Overall Impression**The cuisine at AKI NAGAO focuses on carefully observing each ingredient, layering combinations that allow the ingredients to shine as the main stars of French cuisine.I was particularly moved by the Rishiri red sea urchin with paprika mousse, the white asparagus mousse, and the female deer loin.The red sea urchin showcased the overwhelming quality of Hokkaido's ocean bounty, the white asparagus revealed the depth created by delicate techniques, and the female deer loin balanced the strength and elegance characteristic of Hokkaido.What stood out in every dish was that the techniques and sauces did not overshadow the ingredients; they existed solely to enhance them. The gradual changes in aroma, temperature, texture, and umami within each dish brought it closer to perfection with every bite.This restaurant represents the high-level fusion of Hokkaido's rich ingredients and the delicate techniques of French cuisine. I look forward to returning in a different season to savor the unique seasonal offerings of this land. Less

This restaurant offers a truly wonderful atmosphere with attentive staff. I had a fantastic time enjoying a variety of meticulously prepared dishes.From the start, I felt the essence of Hokkaido with the volcano bay hairy crab served in a spoon that resembled a high heel.My favorite dish was the white asparagus soup, beautifully garnished with sea urchin and truffle, exuding a delightful aroma. I savored the subtle fragrance and bitterness of the asparagus.The Ezo venison was generously portioned, and the sauce was delicious.I was also thrilled to encounter my favorite seaweed butter, complemented by the wonderful aroma of olive oil.For drinks, I had tea and coffee. I was offered refills, but I had to stop as I was already quite full.Overall, it was an exceptional restaurant. Less

I had been curious about this restaurant for a while, and after confirming its promotion to Tabelog Silver in 2026, I decided to visit.Since they allow solo reservations, I included it in my Sapporo summer getaway (though at night, it was quite chilly with just a shirt).In conclusion, it’s a hospitable place that is comfortable for solo diners, and the 13% service charge is justifiable.Each dish was impactful and well-prepared.I had requested the oysters, which I had been eager to try based on my research, and the oysters from Kombu Mori had a powerful flavor. I was glad I made a reservation just for these.The Kinmedai (red snapper) and venison were cooked to my liking—very tender and delicious. However, I wasn’t sure about pairing the venison with clams.The Hokki clams also had a strong flavor on their own, but they were served with a blue risotto, which was creative and tasty, though I wondered if the blue color was necessary.The avocado butter served with the bread was delightful, and I found myself eating more bread than I intended.With 6 dishes plus dessert totaling JPY 33,000 (excluding tax and service charge), it might seem a bit pricey at first glance, but the impact of each dish makes it a worthwhile experience.Subjectively speaking, for JPY 33,000, I would expect around 10 dishes to feel more justified, but I prefer this style of focused, impactful dishes over a larger quantity of less memorable ones.So far, this has been the best Western-style restaurant in Sapporo. The quality truly deserves the Silver rating. Less

I visited at 7:30 PM.Since I had made a reservation on Tabelog, I was able to enter smoothly and was seated at a table.The atmosphere in the restaurant is quite nice.Looking around, I noticed there were many foreign guests as well.For my order, I went with the chef's recommendation.In this spacious setting, dishes made with local Hokkaido ingredients were served at just the right pace.The service was excellent, allowing me to truly enjoy my meal from the moment it was served.The bread was exceptionally delicious, so I ended up asking for a second helping later on, haha.Although I opted for non-alcoholic beverages, I enjoyed both the black grape juice and white grape juice, which were both fantastic.Additionally, the tea time offered at the end of the course provided a variety of flavors, making for a delightful dinner experience until the very end.Also, the lighting in the restaurant was just right, allowing even someone like me, who isn't great at photography, to take satisfactory pictures.Please note that my impressions of the restaurant are purely subjective.Thank you very much for reading until the end! Less

I was able to make a reservation at the renowned French restaurant AKI NAGAO in Susukino, Sapporo, for a weekend lunch. It's great that you can enjoy the same course for both lunch and dinner. The dishes are made with plenty of local Hokkaido ingredients, and it was refreshing to eat while looking at a map of Hokkaido showing the origins of the ingredients. The natural wine pairing was perfect, and the explanations of how the wines complemented the dishes were very convincing. This place is definitely going to be a must-visit whenever I'm in Sapporo. Less

I recently visited **AKI NAGAO** in Sapporo Susukino for a special dinner. I was thrilled to finally secure a reservation at this restaurant that I had heard so much about!The interior is simple yet modern, creating a calm atmosphere. With counter seats, table seating, and private rooms, every spot offers a view of the chef at work, making it a comfortable space to relax.The service staff were exceptionally attentive and thoughtful, which made for a pleasant experience.I opted for the omakase course, and every dish was truly delicious—absolutely fantastic! Each plate showcased the chef's skill and creativity, utilizing seasonal ingredients from Hokkaido. Starting with appetizers, followed by fish dishes, meat courses, and desserts, each dish maximized the flavors of the ingredients while presenting surprising and delightful combinations. In particular, the seafood dishes made with Hokkaido ingredients stood out for their freshness, offering a depth that transcended traditional French cuisine.I also requested a wine pairing, and the selection, primarily featuring Hokkaido wines, was outstanding. Each wine complemented the dishes perfectly, enhancing the overall dining experience. The sommelier provided clear explanations, which were very informative.Overall, the technique, ingredients, presentation, and service were all of a high standard, making this a remarkable French restaurant representing Sapporo. I believe it’s perfect for special occasions or dining with important guests.It was a great meal! If I have the chance to visit Sapporo again, I would definitely love to return. Less