Matsukura

One of the most exciting new kaiseki restaurants in Sapporo, Matsukura is run by Kazuaki Matsukura, the third-generation owner of an old family restaurant.
After training at top-tier establishments like Kiyama in Kyoto and Kitajima in Kamakura, he took over the counter in 2022 and began charting his own culinary path.

The omakase course starts with freshly shaved katsuobushi right in front of the guest, a signature style inherited from his days at Kiyama.
The dashi, golden and sparkling like a well-aged Champagne, sets the tone.
On the night of our visit, the soup featured Bouzuginpo, a rare fish not often seen on menus, with a soft, silky texture and refined fattiness that left a lasting impression.

The restaurant's specialty is a butter-simmered dish using Kitakamui potatoes, a recipe passed down from Matsukura’s grandfather.
Simmered gently in butter and dashi for four hours, the potatoes turn rich and creamy, melting in the mouth along with the starch-thickened broth.
It's a labor-intensive dish, but the results are pure indulgence.

Following in Kiyama’s footsteps, the course ends with a trio of rice dishes.
A ramen in clam broth, the house signature, is particularly popular.
There's also freshly steamed rice topped with shaved katsuobushi and egg, and a beautifully made saba bo-zushi.
All of this, for under 20,000 yen, is almost unheard of—even in Sapporo.

Over 80 percent of the ingredients at Matsukura are sourced from Hokkaido.
It’s a place where the bounty of Hokkaido meets the refined techniques of Kyoto, full of infinite potential.
We’ll be following the rise of this young chef with great anticipation.