Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Specialities
Chef
Hideto Takahashi - Fusion of Northern Ingredients and the Tradition of Tea Ceremony
Food
Craftsmanship that brings out the powerful flavors of Hokkaido ingredients
Space
Leaving the downtown area, a new realm emerges
Set menu
消費税、サービス料10%別 当日キャンセルはお料理代100%頂戴致します。
Review
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Review 353casesFollower 328PeoplePick-up reviews
札幌でいただく伝統的な茶懐石。
クリスマスイブは前から和食好きな旦那さんを連れて行きたくチェックしていたお店『壽山』へ。 みんなクリスマスディナーならフレンチやイタリアンを選ぶであろうけどあえて近所で日本料理を。 日本人は自分たちだけの完全アウェイ感(笑) でもね行って大正解◎料理もお酒もゆっくり楽しめました。 18時...Find out more
2023/12 Visitation
1times
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Review 1,034casesFollower 2,289People北海道で日本料理の伝統を味わい尽くす
札幌から車で15分程度の住宅街にある日本料理屋さん。 カウンター6席程度で大将が一人一人にしっかりお料理を提供して下さる。 京都と東京で修行された大将の高橋さんは北海道の食材を...Find out more
2024/06 Visitation
1times
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Review 1,282casesFollower 620People札幌で京都を感じる正統派日本料理
西18丁目にあります壽山さんに伺わせていただきました。 東京や京都で修行された大将が札幌すすきのの地で女将さんとともにお店を開かれ、数年前にこちらに移転されたのだそう。 お店の...Find out more
2024/06 Visitation
1times
Restaurant information
Details
| Restaurant name |
Su yama（Su yama）
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
011-688-8024 |
| Reservation Availability |
Reservations Only |
| Address |
北海道札幌市中央区大通西17-2-8 グラシアス大通 1F |
| Transportation |
1 minute walk from Exit 4 of Nishi 18-chome Station on the Tozai Subway Line 65 meters from Nishi Juhatchome. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
13 Seats （ 7 seats at the counter, private table for 4 to 6 people） |
|---|---|
| Private dining rooms |
OK For 4 people Private room for up to 6 people |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed There is paid parking nearby |
| Space/facilities |
Comfortable space,Wide seat,Counter,With power supply,Free Wi-Fi available,Wheelchair accessible |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
BYOB |
| With children |
Children not allowed |
| Remarks |
Opens February 27th |
閉じる
ChefHideto Takahashi - Fusion of Northern Ingredients and the Tradition of Tea Ceremony
Born in Hokkaido in 1970, Kotobuki moved to Tokyo at the age of 18 without any plans in mind, and by chance came across a job opening at a Kyoto cuisine restaurant. There, he displayed his innate competitive spirit and gradually became absorbed in cooking. He spent eight years honing his skills while traveling between Tokyo and Kyoto, before returning to Hokkaido at the age of 26. He then continued his training in Sapporo, and in 2010, at the age of 40, he opened Kotobukiyama in Susukino. In 2019, he moved to the current location and continues to pursue his culinary path.
Food Craftsmanship that brings out the powerful flavors of Hokkaido ingredients
Hokkaido is a renowned treasure trove of ingredients. However, ingredients that are delicious when eaten raw do not necessarily go well with Japanese Cuisine. A chef's skill lies in how he or she incorporates ingredients that are too fatty or have a strong texture into traditional Japanese Cuisine. Orthodox techniques, such as pairing with elegant Kyoto vegetables, delicate knife skills, and dashi stock that emphasizes umami rather than saltiness, make famous Hokkaido ingredients shine even more.
SpaceLeaving the downtown area, a new realm emerges
In 2019, the restaurant moved from the center of downtown to a quiet corner of the area. It is a location that customers tend to visit, but it allows them to enjoy their food at their leisure in a quiet space. From September 2021, the restaurant changed to a single course meal that starts at the same time. This has allowed the chefs to concentrate more on cooking, further improving the quality of the food.
Orthodox techniques that bring out the best in carefully selected ingredients. We pursue the expression of traditional tea ceremony cuisine that can only be found in Hokkaido.
The chefs at Kotobukiya boast high levels of Japanese Cuisine skills, honed through training at renowned restaurants in Tokyo and Kyoto. And the delicious ingredients of Hokkaido, nurtured in the regi
...on's magnificent natural surroundings. The two come together to create unique Japanese Cuisine. They don't just use ingredients from Hokkaido based on a concept, but as chefs, they discern the best flavors and use them in the right situations. This is the greatest appeal of Kotobukiya, which maintains the traditions of authentic Japanese Cuisine while creating memorable flavors through the use of varying speed and intensity.