Genreless Labo simaくうま — Restaurant in Sapporo

During a recent trip to Sapporo last month, I stumbled upon a dining experience that I’ll never forget—a cozy, exceptional restaurant that turned out to be a true highlight of my journey. This place, tucked away in the heart of the city, specializes in oyster omakase, and it delivered not just a meal, but a warm, unforgettable encounter with Japanese hospitality. From the moment we walked in, the chef greeted us with a genuine smile and an infectious enthusiasm that set the tone for the evening. What made it even more special? We were proudly informed that we were the very first Brazilians to step foot in this establishment—a delightful little milestone that the chef seemed just as excited about as we were. It felt like we were part of something unique, a cultural bridge built over plates of pristine oysters. The omakase itself was a revelation. Each course showcased the freshest oysters I’ve ever tasted, sourced straight from Hokkaido’s pristine waters. The chef expertly prepared them in a variety of styles. Every bite was a testament to his skill and passion for his craft. He took the time to explain each dish, sharing stories about the ingredients and his techniques, which made the experience feel personal and immersive. The ambiance was intimate and unpretentious, the kind of place where you feel instantly at ease. The chef’s friendliness was the cherry on top—he chatted with us throughout the meal, asking about Brazil and sharing his own insights about Sapporo. It was clear he wasn’t just there to cook; he was there to connect. For anyone visiting Sapporo, this restaurant is a must. It’s not just about the food (though the oysters alone are worth the trip)—it’s about the warmth, the creativity, and the sense of discovery. As the first Brazilians to dine there, we left with full stomachs, happy hearts, and a...

Eating here came about due to pure coincidence - a new friend I met through old friends, who in turn met new people along his travels, that invited us on their dinner reservation here.

The master goes to the morning market as the sun rises, gathering the freshest Hokkaido-caught ingredients for service. We began the night with a small appetizer plate of roe and cheese, sashimi, and a mash of Hokkaido potato and sato-imo. We dove into a plate of fresh caught sashimi - with uni taking center stage. Next was perhaps the best crab I’ve ever had, paired with a bit of ponzu for us to draw out its flavor. We had a plate of oysters thereafter, one offered to us in shotgun-style with a dash of gin for us to “enjoy the full and real taste of the oyster,” one unadorned, and a one atop bruschetta with a strawberry foam and balsamic vinegar.

The capstone for the night was a fantastic hot pot of Hokkaido beef and pork, with a chicken broth the chef stewed for 12 hours, then finished with a 100% Hokkaido wheat-based pasta noodle in the tasty broth.

As the master says, every day is a game of luck to see what he can find at the markets. We were undoubtedly lucky, then, to have had the opportunity to eat so many...

This is a delayed review. We visited Genreless Labo Sima twice in one week last July 2025 because we enjoyed our meal so much the first night, and we found out the owner was picking up fresh uni (my favorite) from fishmongers to serve in two days.

Reservation was made through their Instagram page @sima_kuuma. They asked for our budget (within a given price range) and food preferences. The place is small, so it’s best to book ahead.

The food was excellent, with fresh seafood and vegetables from the chef’s wife’s farm. Service was warm and attentive even though it was only the chef and his wife doing the prep, cooking, and serving. They used a translation app to chat and explain each dish.

We loved everything, especially the oysters. On our second visit, we requested the chef’s grandmother’s fried chicken (we saw someone’s photo of this here), and it was amazing! Such a simple dish, but so comforting and flavorful. The crab ramen that night also turned out to be one of the best I’ve had, surprisingly impressive for a place that’s not focused on ramen.

Definitely...