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Restaurant Molière
Sapporo, Japan
From
29 €
4.5/5
44 Reviews
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Restaurant Molière / レストラン・モリエール
Chef Tomoyuki Kon
3 Michelin Stars 2017
Creative cooking
Plan your visit to the Restaurant Molière / レストラン・モリエール
3 Michelin stars 2017
views of Maruyama Park
Hokkaido island ingredients
warm and friendly atmosphere
The floor-to-ceiling glass windows at the Molière, tucked away in a quiet residential district of Sapporo, look out over Maruyama Park. World-renowned French cuisine, executed with a deft touch by chef Hiroshi Nakamichi and the team trained by him over the last almost forty years, is served in bright, modern surroundings. His dishes pay homage to Hokkaido’s rich natural resources and their apparent traditionalism belies great skill in enhancing the flavours of local ingredients: roast duck with salsifi confit, Tokachi beef, herb-scented locally-reared lamb and carpaccio of turbot with seasonal vegetables.
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Our commitments
Diners at Restaurant Molière, on Japan’s northern island of Hokkaido, enjoy the surrounding scenery through floor-to-ceiling glass windows, while savoring French-inspired cuisine in bright, modern surroundings.
Aside from its mountains and lakes, Hokkaido is Japan’s prime location for high-quality, natural produce. Chef Hiroshi Nakamichi draws on this natural abundance to skillfully blend French influences and his passion for Washoku—a traditional Japanese approach to cuisine that focuses on the seasons and culinary harmony. The restaurant’s philosophy is to use only fresh, local ingredients. Its seafood and fish are all caught in the seas that surround the island, with—mostly organic—meat and vegetables also sourced locally. The area’s unique geography offers numerous out-of-the-ordinary possibilities, including mountain-grown vegetables and dozens of varieties of potato, for which the island provides some 80% of Japan’s production. More sophisticated products can be found in abundance too: with foie gras and caviar sourced locally to supply the restaurant’s French-inspired dishes.
Aside from its mountains and lakes, Hokkaido is Japan’s prime location for high-quality, natural produce. Chef Hiroshi Nakamichi draws on this natural abundance to skillfully blend French influences and his passion for Washoku—a traditional Japanese approach to cuisine that focuses on the seasons and culinary harmony. The restaurant’s philosophy is to use only fresh, local ingredients. Its seafood and fish are all caught in the seas that surround the island, with—mostly organic—meat and vegetables also sourced locally. The area’s unique geography offers numerous out-of-the-ordinary possibilities, including mountain-grown vegetables and dozens of varieties of potato, for which the island provides some 80% of Japan’s production. More sophisticated products can be found in abundance too: with foie gras and caviar sourced locally to supply the restaurant’s French-inspired dishes.
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Meet your hosts
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Chef
Hiroshi Nakamichi
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