Nukumi

The story

Nukumi in Sapporo | Refined Japanese Cuisine Near Nakajima Park

The chef and the kitchen

Nukumi in Sapporo anchors a thoughtful Japanese kitchen where Chef Masaki Yamamoto applies decades of regional training. Born locally, he built his foundation at Furuya before leading kitchens at Osaka’s Kagami and the Windsor Hotel Toya. He opened the restaurant in 2006 and relocated here in 2016. A Gault&Millau score of 16 reflects his disciplined approach.

Seasonal ingredients and technique

The menu shifts with local harvests, emphasizing carefully sourced produce and seafood within a refined Japanese cooking framework. Summer plates often feature whiting in light broth, steamed abalone with a rich liver sauce, or tender eggplant dressed in a delicate cloud tempura. Oysters appear gently set in kelp dashi jelly. This Japanese culinary philosophy prioritizes ingredient integrity over heavy preparation.

The dining room and pairings

Situated near Nakajima Park, the interior provides a quiet refuge from the surrounding streets. Guests choose between a compact counter, two small tables, or a private room for larger gatherings. The drink list matches beer, sake, or wine directly to each course. Service runs from six until nine, allowing guests to linger without rushing.