レストラン・モリエール

French technique aimed entirely at what Hokkaido grows and catches — the one Japanese region whose dairy, wheat, game and cold‑water fish can carry a French menu without imports. The signature is a meunière (flour‑dusted, butter‑fried) of kasube — skate wing, a fish Hokkaido households once ate routinely and largely forgot. Nakamichi took the humblest local fish and made it the dish the restaurant is known by: cartilage‑soft, butter‑basted, and unmistakably of this island. Around it, courses at lunch and dinner move with the northern seasons; lunch is the gentler introduction, at a fraction of the evening’s price.

There is no website form, no platform listing, no concierge app — the book is a telephone, answered in Japanese, and it opens a month at a time, three months ahead — January’s dates are taken from October, not before. In practice the calendar thickens fast: local regulars and food travelers plan around it, and calling two months out is already cutting it close for a weekend. From abroad this means timed international calls in Japanese during Sapporo business hours — exactly the mechanical chore a Tokyo desk removes. We call when the window opens and report back to you the same day.

One detail worth knowing: the house closes for a day in the middle of every month, and that day is fixed only when the month’s book opens — a date around the 15th cannot be promised until then.

Two conditions come with the table, and both are ours to carry. For guests visiting from abroad, the house asks for the name of your hotel and your check‑in and check‑out dates, given when the booking is made. And a week before the meal the house expects a telephone call confirming that the booking still stands — in Japanese, like everything else here. When we hold the table for you, we make that call ourselves. A cancellation on the day of the meal or the day before is charged in full; before that, nothing is due.