霜止出苗

$50.00

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Description

午餐套餐  ¥36300 / 位

晚餐套餐  ¥36300 / 位

地圖

https://www.google.com/maps/place/Shimoyami+Tenaeizuru/@43.0476271,141.3434765,16z/data=!3m1!5s0x5f0b2a276c631e7d:0x69c035311c58a2be!4m7!3m6!1s0x5f0b2b469fe5e4b7:0x660253df2f1a492e!8m2!3d43.0476271!4d141.3530037!15sCgzpnJzmraLlh7roi5daECIO6ZycIOatoiDlh7roi5eSAQpyZXN0YXVyYW504AEA!16s%2Fg%2F11fl76ltdd?hl=en&entry=tts&g_ep=EgoyMDI0MDYyNi4wKgBIAVAD

The original world that defies the conventions of French cooking, created by the “Genius of Sapporo”
Shimoyami Tenaeizuru is a restaurant located in downtown Sapporo near Nakajima Park, not far from Susukino. The fine cuisine by Chef Hikaru Igarashi, known as “”the Genius of Sapporo,”” is enough to impress even the most discerning of gourmands. After graduating from high school, Chef Igarashi was working at a hotel before leaving for France at age 24. There he worked at a world gourmet guide award restaurant for 3 years. After returning to Japan, he honed his skills at several Sapporo restaurants before going independent. In 2013, he opened his own restaurant, Igarashi. The restaurant soon became very popular, but closed after five years. Chef Igarashi established his restaurant with the intention of offering French cuisine, but he then undergone a change in heart, and was inspired to strip away the unnecessary elements from his cooking. He decided to create minimalist cuisine that defies genre conventions. Seeking a fresh start, he opened Shimoyami Tenaeizuru in 2019.
The restaurant name Shimoyami Tenaeizuru is a seasonal word referring to one of Japan’s 72 microseasons. It describes the time in late April when the frost recedes and the rice plants begin to sprout. At this time, Hokkaido’s natural scenery turns lush with greenery. “”In line with this natural image, I don’t use chemical seasonings in my cooking,”” says Chef Igarashi. There is a reason why he chose a Japanese name. “”My cooking is categorized as ‘French,’ but it no longer fits neatly within that category.”” He incorporates French tastes into his cooking while emphasizing originality. Because Hokkaido is known for its high quality fish, the star ingredient of many of his dishes is fish caught off the shores of the prefecture. Many regulars are drawn back again and again for his specialty, dotted gizzard shad terrine. Of course, he also serves excellent quality meat. The course consists of 15-20 dishes. Chef Igarashi explains that “”I want diners to enjoy cuisine that’s Japanese but not Japanese in style, here at a restaurant in Japan.”” For drinks, in addition to shochu and sake, a selection of French natural wines is on offer. Chef Igarashi stays in constant contact with the producers, exchanging information to ensure he has the choicest wines on his shelves. The unbeatable combination of delicious food and wine is something you won’t find anywhere else.
The restaurant interior showcases Japanese tastes. The doors open with a clatter, and when you step across a courtyard and onto a platform where you remove your shoes, you are greeted with the pleasant aroma of tatami mats. There are six sunken kotatsu counter seats. “”Genius of Sapporo”” Chef Igarashi’s cuisine is a great choice for a sit-down meal with family, friends, colleagues, or fellow food lovers.

*The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

【Access】
A 2-minute walk from Nakajima Koen Station (Sapporo Municipal Subway Namboku Line)

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