Shimoyamite Naeizuru in Sapporo, Hokkaido

Kohada Mille Feuille (pic 1) ranks among the best bite that I had during my current Japan trip but overall, the restaurant is probably my least favourite

Tabelog Bronze (was Silver a couple of years ago) and currently 5th rated restaurant in Hokkaido.

A 6-seater sunken counter overlooking a small Japanese Garden which looked beautiful with the snow (pic 2). The restaurant is a two-person operation consisting the chef (doesn’t speak English) and a sommelier who speaks some English.

The food is intriguing but also confounding.

Focus is umami after umami. Because Hokkaido is known for its high quality seafood, 90% of ingredient are seafood. Cooking is undeniably Japanese (Kappo-style) and some of the dishes are mind bending such as housemade soba dressed with Jerusalem artichokes barigoule sauce,. Other sauces used included wild mushroom sauce or aged comte which add further layers of umami.

At the end of the meal, I felt I was overdosed with umami and was screaming for freshness. No palate cleanser nor dessert were served.

At 36K before drinks, I didn’t feel shortchanged as the price is on-par with what sushi/kappo omakases charge (considering same ingredients). I rate the restaurant as 14/20 because I only enjoyed 70% of the dishes although Japanese guests next to me were raving and screaming ‘umai’ all the way.

Menu:

– Gizzard Shad Terrine
– Chawanmushi of Hairy Crab & Mountain Mushrooms foraged by the chef
– Barfin Flounder
– Smoked Amberjack
– Handmade soba with Barigoule sauce
– Onion Gratinee with aged cheese
– Bullhead Shark
– Shirako, Ark Shell, Trout Bouillabaisse
– Wagyu Tongue
– Chutoro, Uni Rice Bowl (generous portion of sea urchin)
– Kajika (Fluvial Sculpin) Roe Rice Bowl
– Kobako Crab Rice Bowl

by BocaTaberu