Conveniently located at a few minute’s walk from Susukino Station in Sapporo is Matsukura, a long-standing staple of Japanse cuisine which has served guests from all over the country since 1962.

Its current 3rd-generation head chef took the reins of Matsukura after earning his spurs through long years of training at world-renowned establishments such as Michelin-starred Kiyama in Kyoto and Kitajima in Kamakura.

The 3 omakase courses of the Hokkaido Kaiseki cuisine offered at Matsukura change daily, and its composition is altered depending on what ingredients are procured at the Sapporo Central Market that very morning, in other words what is the richest, freshest and in season.

The Sashimi, made from fish of the highest quality and freshness is a must-try dish in each of the 3 courses and the Hokkaido Stone-cooked Seafood is another highly-recommended specialty made by cooking the premium local seafood and vegetables over stone and seasoned with Matsukura’s secret salty-sweet sauce.
And finally the famous Matsukura Potato, made by simmering rich Niseko potato in Hokkaido butter for over 4 hours, is a dish which as left countless gourmets speechless by its simplicity and rich flavor and one all guests simply must experience.

That food is not only something to be enjoyed by the sense of taste, but also by the heart, is a sentiment that has been passed down from the owners of the previous generations to the current chef and this can be felt in the cuisine and dishes which uses only the absolute best ingredients every single day.