MICHELIN “HOKKAIDO” GUIDE 2012
SPECIAL EDITION – Michelin Guide “HOKKAIDO”
4 3-Star Restaurants :
SUSHI TANABE ( http://sushi-tanabe.com//?page_id=642/ )
温味 NAKUMI (Kaiseki)
(photo courtesy http://r.tabelog.com/hokkaido/A0101/A010103/1021181/dtlphotolst/ )
Moliere (French) :
Michel Bras TOYA Japon
“The Michelin Guide 2012 for Hokkaido lists 699 restaurants and hotels, sampling everything from simple noodle restaurants through establishments that specialise in curry dishes, meat serves on skewers, pork “ramen” and seafood, as well as Spanish, French and other Western cuisine.
The four venues declared worthy of four stars are the sushi restaurants Nukumi and Sushi Tanabe, which are both in Sapporo, the biggest city on the largely rural island. Moliere, which serves French cuisine, is also in Sapporo — which is synonymous with the brand of beer — while Michel Bras Toya Japan, in the town of lakeside Toyako, also specializes in French dishes.
A further 12 establishments were awarded two stars, while 50 hotels and restaurants received one star — with Michelin enthusing over the prefecture’s “treasury” of food.
With a great deal of its land given over to agriculture and the waters off its coastline known for their rich harvest, Japanese have long been aware of Hokkaido’s impressive heritage of high-quality cuisine.
Sapporo was recently identified as the fifth-best city in Asia for food and wine by Tripadvisor Travellers’ Choice, putting it ahead of Tokyo and Osaka. ” AFP NEWS
matsukawa needs introduction? how it work?
Absolultely flawless.
From a pure cooking standpoint, I’ll put it above Kikunoi.
However, the food is ‘minimalist’ – nothing fancy, small portions, simple combination of ingredients.. so I’ll still recommend Kikunoi etc for first-timers.
For Kaiseki purists, however, Matsukawa has to be Top of Tokyo at this moment. (as reflected in tabelog)
Will try to review it soon!
the chef remembers you as safari world!!
I think i rate matsukawa, kadowaki, then kikunoi,
every thing was great except the rice, just steam rice with ikura, and the rice was too soft, other two had more risotto/stone bake al dente texture with nice flavours and aroma,
did you try uni with “hu ma” tofu, i cant remember japanese for it? amazing elastic texture with hint of nuttiness to create a better chamber for uni and sauce to reverberate inside your mouth
i got booking, not sure how serious the introduction system is, they ask how i know about it, i just said my uni classmate went recently and said it was good
final list for me is kikunoi, fukamachi, nairsawa, araki takazawa, jiro, kadowaki and matsuzawa, just about stretched budget, probably cant do too much shopping now, haha