""Nukumi"" is located right in the heart of Sapporo, a Japanese city in Hokkaido. This world gourmet guide award Japanese cuisine restaurant is located near Nakajima Park in an area lush with greenery. Take one step from the concrete exterior of the restaurant and you will find chef and owner Masaki Yamamoto showing off his craft in a warm restaurant atmosphere furnished with wood befitting the name Nukumi, meaning warmth.
Chef Yamamoto was born in Sapporo. Determined to become a chef, he trained at ""Koya,"" a famous Japanese restaurant in Sapporo, become an executive chef after five years. He then trained at ""Kagaman"" in Osaka before moving to Hong Kong as a chef at the Consulate-General of Japan in Hong Kong. After returning to Japan he became executive chef at the Japanese restaurant in The Windsor Hotel TOYA before opening the Nukumi Japanese restaurant in 2006. He was awarded world gourmet guide award in 2012. This outstanding restaurant moved to its current premises in 2016 and was awarded world gourmet guide award the following year.
The owner-Chef Yamamoto has a strong belief in being faithful to the fundamentals. In addition, ""Nukumi"" cuisine is made with love, while at the same time always on the cutting edge of cuisine. Yamamoto explains, ""Rather than simply coasting reputation alone, I have a fresh desire each day to provide guests with delicious food using ingredients carefully selected and prepared with love."" These delicious in-season and high-quality ingredients naturally include those locally sourced from Hokkaido, as well as ingredients from across Japan, such as snow crab and Kagayasai from Kanazawa, puffer fish from Kyushu, and Kyoyasai from Kyoto.
There is also a special focus on the dashi stock, the essence of Japanese cuisine. Ichiban dashi, the first brew of the stock, uses top-quality natural Rishiri Kombu. The niban dashi, the second brew of the stock, uses the finest Rausu kombu. The bonito is sourced from different regions depending on the season, and a supplier that carries Sapporo dried bonito provides daily deliveries of freshly shaved Hongarebushi bonito. The restaurant is dedicated to preparing dashi stock with only the finest flavor and umami.
An array of Japanese sake to pair with the dishes is available, including junmai, junmai daiginjo, and daiginjo, each with its own charm. In addition to 6 types of main menu selections, there are 2 to 3 recommended seasonal selections. In addition, there are 2 to 3 selections of specialty sake for those who have their own preferences, all sure to consistently entice any fancier of Japanese sake.
The first floor of the restaurant interior features 6 private rooms, while the second floor is equipped with table seats as well as four counter seats. The bright restaurant space gives a clear view of the colorful abundance of food on your plate. The relaxed environment furnished with natural wood allows for a leisurely meal, perfect for couples, family dining, or dining with friends in private. This cozy Japanese restaurant is also well suited for business interactions, such as dining with colleagues or entertaining guests.
*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.
A 4-minute walk from Nakajimakoen, Exit 3(Sapporo Municipal Subway Namboku Line)