The story
Le Gentilhomme in Sapporo has served refined French cooking since chef Masato Okawa opened its doors in 1988. Born in Eniwa and educated at Hosei University, Okawa pursued culinary training across Europe, completing apprenticeships at Guy Savoy, Vieille Fontaine, and Troisgros before taking the helm in Tokyo. He returned to Hokkaido to establish his own kitchen, where classic French traditions adapt to local terroir. The restaurant recently earned a 15.5 rating from Gault & Millau, a recognition that reflects decades of consistent execution.
The kitchen aligns its service with four distinct growing cycles across the island. Spring brings white asparagus and lamb, while summer delivers ripe tomatoes, sea urchin, and melon. Autumn shifts toward forest mushrooms and game meats like Ezo deer, followed by winter truffles, oysters, and monkfish. Guests navigate these rotations through set lunch and dinner courses, or request the chef’s full tasting progression.
Placed just outside the Susukino district along a quiet tree-lined street, the dining room offers a calm retreat from urban traffic. Large windows frame the changing seasons while the interior encourages unhurried conversation. A cellar behind the bar holds over six hundred bottles, supporting monthly wine dinners that pair rare vintages with the kitchen’s seasonal plates. This dedication to French wine culture ensures every meal finds a precise companion.
Recognition
Ambience
Details
