THERE are hundreds of dishes worthy of mention in this column, but here’s just a small selection to get you started… enjoy!
Kamimura’s trio of confied Niseko potatoes
These colourful potatoes are cooked individually in separate garlic and olive, walnut and grapeseed oils. They’re served atop a semi-dried scallop cream sauce, and topped with iberico chorizo sausage, shaved black truffles and a 22-month-old aged mimolette cheese from France.
On seven and nine-course menu (¥9000 and ¥13,000) / Map E2 / 0136 21 2288 / 5.30pm-11pm
J-Sekka’s venison
For a notoriously gamey, hard to tenderise meat, J-Sekka’s venison is slow-roasted and seared, making it tender, juicy and pink in the middle. Perfectly presented on three types of Jerusalem artichoke, it’s doused in wild grape juice sauce stock and served alongside King Edward mushrooms. ¥4200 / Map A2 / 0136 21 5022 / 6pm-10pm
Ezo Seafoods’ oysters
Hokkaido hauls in some of the best seafood in the world from the Sea of Japan. The pick of a great bunch are Ezo’s superb fresh oysters. They’re generously sized and delicious au naturale, or just with a squeeze of lemon. ¥220 each t/a, ¥270 each eat-in / Map C3 / 0136 22 3019 / 4pm-9pm
Rin’s hamachi
Juicy and thick, Rin’s grilled hamachi is melt it your mouth stuff. Not too fishy in taste, this type of yellowtail tuna is great value and a delicious, rare and healthy alternative to the more common hokke (mackeral). Price ¥1000 / Map C3 / 0136 22 1444 / 5pm-11pm
Bang Bang’s wagyu steak
A must for steak connoisseurs, this tender, juicy wagyu is from south-east Hokkaido, home to some of the best beef in the world. Bang Bang sauce the steak with a Japanese-style citrus vinegar, then garnish with ground daikon radish. ¥15,000 (500g), ¥9000 (250g) / Map D1 / 0136-22-4292 / 5.30pm-11.30pm