"Sapporo" is truly worth a trip for its food

At the final destination of my journey, two restaurants became the biggest surprises of Sapporo. Compared to the difficulty of securing a reservation at top restaurants in Tokyo, Sapporo's dining scene is not only easier to book but also offers higher cost-performance ratios, with food and service levels that exceed expectations. Anyone who has struggled to book restaurants in Tokyo might consider Sapporo as an alternative. 📍 Sushisai Wakichi Tabelog 4.28 Bronze Award | 2 Michelin Stars in 2017 The most recent Hokkaido Michelin guide was published in 2017, so its reference value is limited. This was my first experience with high-end sushi, as I previously thought I didn't have the palate to identify the type of fish like a Japanese person. After trying it, I realized my concerns were unnecessary. Whether it's French, Japanese, or Chinese cuisine, the appreciation for good food is universal. I'll just share my amateur experience: all the appetizers were incredibly delicious, to the point where I would exclaim to my companions, "Wow, this is amazing!" It was so astonishing that I didn't know how to anticipate the taste of the sushi. To my surprise, the sushi was completely different from what I had tasted before, with both the rice and fish being incredibly soft, melting in the mouth at the same time. Each piece was delicious. The service was impeccable, with the female staff member's English being excellent, and she would initiate conversation with solo foreign visitors. They even prepared cards with illustrations and explanations in Chinese, English, and Japanese for each type of fish. The service deserves a full mark. I made a reservation through Tablecheck, and it was 32,000 yen per person. 📍 Tempura Araki Tabelog 4.06 Bronze Award | 2 Michelin Stars in 2017 I made a reservation for the Omakase experience, with a 25,000 yen package that started with shrimp heads and two shrimps of different doneness, followed by sea urchin, half-crab shell of crab meat, and semi-raw scallops. Some dishes were average, but the mackerel was explosively delicious. For the final dish of eel, which was originally half a piece per person, the chef offered a whole piece to those who could still eat because three guests canceled last minute. I regretted having eaten at Hanamaru in Nemuro earlier at 5 o'clock, which was the biggest regret of the year. In terms of service, the chef was very enthusiastic, and there was also a very cute Hong Kong staff member who tried her best to explain each dish in Mandarin. For my first Michelin star experience in Japan, it was at Kogaku, and the experience was as perfect as these two restaurants, from the dishes to the service. Perhaps because the starting point was too high, I was often disappointed afterward, including on this trip, where most were just average. These two restaurants, along with Takinoya, would be all the reasons to revisit Hokkaido. #DocumentingGourmetJourney #Sapporo #Hokkaido #SapporoTravel #MichelinRestaurant