Monday, April 27, 2009

Farewell Maru

When we head to Izumikyo we're usually grabbing a sandwich from Graubunden.  But then there's Maru, or the one with the white circle on the red sign. We didn't really hear much about this until later in the season, and then find out it is in fact their last season in Niseko.

We make it down one day for lunch. They have an amazing variety of lunch sets, all around 800¥ - 1200¥. Awesome! I order the grilled pork, which had a nice sticky black sauce and was served over rice and topped with an onsen egg.

Hokkaido

Kim gets a half / half set. There's the same sticky grilled pork with onsen egg but also tempura eel. A little piece of tempura eggplant also sits on the side. Delicious.

Hokkaido

Each set also came with a generous bowl of tsukemono (Japanese pickles) and a bowl of miso soup.

We also share another lunch set ... It's an interesting combination of baby prawns, scallops and shredded vegetables pressed together like a cake and tempura'd. We just pick all the crispy cake from a top the rice and it is superb. The sweetness of the shrimp and scallop exploding through the tangle of crispy vegetables.

Hokkaido

We are sad to bid farewell to Maru this season, and disappointed that we only got to grace our taste buds with the pleasure of the deliciousness that is Maru only once before it left ......

Hokkaido

Hofe, Sapporo

Back in Sapporo and trying to find our way by ourselves back to Hofe ... it's not as easy as one might think. The Japanese, like America, have a block number system for their streets although here the whole block has the same number so there are four corners that could hold the destination you are looking for. In our case it was the forth corner we tried that gave us the reward of seeing the small unobtrusive window frontage we were seeking. Popped our heads in but were told "sorry, full." Mangled some perfectly fine Japanese language and were told we could come back in twenty minutes. Cool, actually freezing is the more correct term, it was still snowing so twenty minutes was spent browsing the candle shop next door; maybe we should have brought something to say thanks for the shelter.

The deal with Hofe for lunch is a set menu but with several choices for the appetizer and main courses. Always wanting to try as much as possible we order different things and do a bit of a plate swap midway, much to the bemusement of the wait staff.

Appetizers away and it was lightly battered fresh water eel with jamon for me and smoked duck with glazed marron for Kat. Both were nice but not memorable enough to be able to tell you anymore.

Hokkaido

Hokkaido

We then moved on to a local potato soup, perfect for this weather, so warm and comforting.

Hokkaido

The mains a roast pork and persimmon for myself, the pork nice and juicy and tasting like only Japanese pork can. The persimmon adding depth, and a bit sweetness.

Hokkaido

Kats choice of lamb tagine was rewarded with a decent chunk of lamb infused with spice and falling apart, along with the lamb, root vegetables and preserved lemon that had all added to the flavour.

Hokkaido

In its desserts Hofe really comes into its own always providing great flavour combinations. Kats spiced chocolate proved no exception, a fat slice of delicately spiced chocolate terrine with a perfect quenelle of vanilla ice cream along side.

Hokkaido

My own a warm baked pudding with a Okinawa brown sugar ice cream (in another perfect quenelle) was deliciously perfect winter food.

Hokkaido

Finishing off with a couple of coffees we were fortified and ready to face the bite of Siberia once more. I tell ya we suffer for this blog sometimes.

Montage, Montage

The hours approaching, just give it your best
You've got to reach your prime.
That’s when you need to put yourself to the test,
And show us a passage of time,
We're gonna need a montage (montage)
Oh it takes a montage (montage)

Show a lot of things happing at once,
Remind everyone of what’s going on (what’s going on?)
And with every shot you show a little improvement
To show it all would take to long
That’s called a montage (montage)
Oh we want montage (montage)

And anything that we want to go from just a beginner to a pro,
You need a montage (montage)
Even Rocky had a montage (montage)

(Montage…montage)

Anything that we want to go from just a beginner to a pro,
You need a montage (montage)
Oh it takes a montage (montage)

Always fade out in a montage,
If you fade out, it seem like more time
Has passed in a montage,
Montage


Thanks Team America, that's just what we're gonna do with some photos from our menus this season. Some from the regular menu and some from our Chinese New Year menu.

I'm not going say for each dish how it was delicious as they all were. Maybe you'll come next season to see where we went from here.



HokkaidoHokkaidoHokkaido

HokkaidoHokkaidoHokkaido

HokkaidoHokkaidoHokkaido

HokkaidoHokkaidoHokkaido

HokkaidoHokkaidoHokkaido

HokkaidoHokkaidoHokkaido

Montage, Montage

Wednesday, April 22, 2009

Hurry slowly on down. Yo, Niseko


Hokkaido

Nestled in the lower village, tucked in behind pension Hurry Slowly is restaurant Yo.
Yo is not any ordinary restaurant, serving traditional Japanese cuisine you must book in advance. They only prepare the food for the bookings so just dropping in won’t do, and with only 4 tables and a barbeque room booking early is advised.
When you make the booking you’re asked which menu you’d like. On offer is the original menu at 3500¥ p/p. This consists of 9-10 dishes where you get to choose the star attraction from A – Beef Sukiyaki Course. B - Seafood course. C Vegetable course. And D – Hand-rolled sushi course.
Then there is option E – Irori Japanese BBQ. This is 4500¥ p/p. This is served in the traditional Japanese style, with a sunken hearth and coal flames. There are varieties of meat, seafood and vegetables for you to grill. Also served alongside the BBQ is hot-pot, salad sashimi and more.
Then there is option F Beef Shabu Shabu where you get a pot of simmering broth on the table to cook the thinly sliced beef. This is then dipped into your favorite sauce. Served alongside the shabu-shabu course you get temaki sushi, yakitori & salad.
As the BBQ room is booked out, we opt for the 5500¥ special course. Here you still get to choose from course A, B, C or D with the addition of a few more premium Hokkaido specialties such as Taraba crab. We both agree on A, the beef sukiyaki course.

On arrival we step through the door into a little stone garden which then leads into the restaurant.

Hokkaido

We’re a little early (as we’re rather eager) but we’re greeted warmly. Even the chef pop’s around the corner to welcome us. We are taken through to our table. Each table is off in its own little separate room, the many small windows through to the other rooms ensure you feel private but not isolated.
As the food has already been ordered the only decision you will have to make is on what to drink, the sampler set of sakes, three very generous glasses all with the name inscribed underneath is a great way to experience the subtle differences between good sakes and get a feel for what you like to continue the evening with. We both agreed our favorite was the Hakkisan, dry with a little spice. Oishii.

Hokkaido

As we sip away, we’re treated to a clear view of the BBQ room, it being set up for the lucky diners still to come. The charcoal smell through the restaurant is intoxicating …. We will definitely be back for BBQ soon.

Hokkaido

The first dish of the evening is a small plate of zensai, some small school prawns, cream cheese with bonito and nori and four plump edamame with a sprinkle of togarashi.
The plate displaying the Japanese art of beauty from simplicity.

Hokkaido

HokkaidoHokkaidoHokkaido

After we have savoured the zensai a small flame is lit under a stone cooker in front of each of us, under the lid, mushrooms, tofu, negi, onion, Japanese herbs and the famous wagyu sit in a little broth, gentle heating until cooked, with a raw egg on the side to dip in to.

Hokkaido

It was recommended we wait until the flame had died out before diving in, but the smell wafting out from under the lid was a little too much to bear. (I may have actually finished the dish before the flame had died).
The following dish, a salad of prosciutto, peppers and mitzuna is light and refreshing.

Hokkaido

Then a lidded pot is brought forth. The lid is lifted and a square of tofu is unveiled covered in a crab sauce, again the aroma leaps out and drags you in. The tofu silky soft takes the subtle flavour from the crab excellently.

Hokkaido

The next in dish in the progression is a bit of a do it yourselfer, a small grill covered in kanji and filled with glowing coals lands on the table followed by a tray of goodness (the goodness being okra, shitake, Hokkaido diver scallop, Taraba crab leg and wagyu).

Hokkaido

The idea is to grill each piece to your liking, then dip it in to the waiting wasabi, salt or lemon. It’s just like cooking on a bbq, only inside and at a table.
The crab is phenomenal the taraba is juicy and sweet and the flesh from the legs just keeps on coming.

Hokkaido

The wagyu (cooked med rare to perfection…thanks chef) left a feeling of umami in my mouth that just wouldn’t quit.

Hokkaido

A trio of nigiri appeared quickly after the grill was removed the rice shaped into little rounds, which were oh-so-cute. A nice change from the more traditional rectangle shape. They were topped with salmon, eel and scallop, still warm from the cooker and seasoned just so.

Hokkaido

As the last nigiri disappeared a plate of ultra fresh sashimi filled its place. More scallop and salmon this time accompanied with tuna, snapper and prawn. We’re both still trying to get our head around the whole raw prawn…. it’s a texture thing.

Hokkaido

By now we were starting to feel content but there were still three courses to come…..
The first a piece white fish with sautéed Japanese greens and wild mushrooms, again beautiful in it’s simplicity.

Hokkaido

Then a braised pork belly, so tender and full of flavour. Japanese pork can really make you do a double take on how much flavour it can have. The belly topped with a dab of hot Japanese mustard to cut the richness.

Hokkaido

Finally, a slice of adzuki, (small red bean), and chestnut cakes with a cup of Japanese tea.
The cakes were delicate and with the tea a perfect end to a meal when you just need a mouthful of something sweet to finish off.

Hokkaido

Feeling happily content we wandered off into the snow knowing the next time we come we’ll be hurrying not too slowly as we know what’s waiting.


Website: Restaurant Yo

Hurry Slowly
155-416 Aza Yamada Kutchan
Abuta-gun, Hokkaido
044-0081 Japan
TEL:+81-136-22-6979
FAX:+81-136-22-3264

Pelican Burger, Kutchan

Upon arriving at Pelican Burger, in Kutchan town, you're taken a-back.  There's the candy striped wooden facade, the hand-written 'Pelican Burger' sign, a cow hanging on the door, a rocking chair and even an old gas pump.  

Hokkaido

And then you walk inside .....  there's lounging chairs, a few little tables, a hanging egg chair, some records, locally made felt goods, all sorts of bottles around the walls and funky hand-written menu's.  

HokkaidoHokkaido

But, that's what we'd expect from the owners of the tres cool Gyu+ bar in Hirafu.  

Hokkaido

We just love the little hand drawn menu's.

HokkaidoHokkaido

We take a moment to take it all in... Then the decision is made. I take one creamy mushroom burger as an A set, with spicy ginger ale. It's a generous patty of nicely seasoned beef topped with a pile of sliced mushrooms in an Alfredo sauce and a nice little shaving of parmesan on top and sprinkled with chopped parsely on one side of the bun, the other side crisp lettuce leaves and sliced tomato. This is sandwiched together and placed into one of the provided 'bags' on the table to make for drip-free eating. There's a pile of hand-cut chips on the side aswell.

HokkaidoHokkaido

Kim has the smokey bacon cheeseburger as a set B, with Dad's root beer.

Hokkaido

Here the generous patty is smothered in melted cheese and cross hatched with 2 thick slices of bacon on one side of the open bun, and the other side again with lettuce and tomato. 2 thumbs up!

Hokkaido

Oh, and then of course we shared a 3rd burger, duh! We were both keen to try to grilled veggie burger, as Yoanna herself is a vegetarian, so we knew she'd make a tasty burger ;) All though, it does bring us to the first time we tried to come here for a burger, but they were all sold out of patties by 2pm! As we walked in Yoanna was there, up to her elbows in delicious beef bits, putting them through the mincer and making beef patties. Now that's awesome. Respect her decision to not really like meat, but she's happy to put in the yards so the rest of us can enjoy it. Oh, I digress. The grilled veggie burger, no fries, was in itself a masterpiece packing as much flavor and more textures to readily compete with it's meaty rivals.

Hokkaido

The first side had sliced of perfectly ripe avocado, mayonnaise, tomato, sliced black olives and chopped parsely. The second side had shredded lettuce, sauteed spinach, grilled tofu, crunchy lotus root slices and was topped in a delicious (maybe even then terriyaki ginger) sauce. It was really good!

Hokkaido

Then Yoanna brings us a big pot of Iwata coffee. You can hear her grinding it, and smell it brewing. Mmm. Iwata is an organic coffee, sold in Sapporo. It was so robust and best savoured as intended, strong and black.

Hokkaido

Even after all of this, I had been eyeing off the shakes menu since we arrived. So I have saved a little room in my pouch just so. I know I'm going to need Kim's help to finish it, though, so decide on the chai banana shake. It's so thick it sits about 2" above the glass. And it's so creamy, and cold and full of chai spice with a nice banana flavor.

Hokkaido

Perfect dessert to finish a beast-of-a-burger lunch! Oh, except for maybe a burger cookie (post to come).

As we're leaving, the little burger cushion on the way out is looking oh-so-inviting ....

Hokkaido

Pelican Burger, opposite 7Eleven
15-1 North 3 West 3
Kutchan, Abuta gun
Hokkaido, Japan
T: 0136 557755
Open 11am-2pm then 5pm-8pm
Closed Monday nights and Tuesday and for spring break. Re-opens 29th April 2009

Oh, and they do a mean delivered burger to the Hirafu area in the evenings.  I think it's 5 burger minimum order, but, we usually manage.

HokkaidoHokkaido