The only Michelin restaurant on the trip to Hokkaido, how to come to a high-star, this is not a small road, the new Michelin Samsung restaurant, I booked it a month in advance. Thanks to my good friends in Japan, this store is not difficult to decide, because it is relatively cold. In the city, it is still very easy to find. I made an appointment to eat at 6 o'clock that night and arrived on time; fortunately, his family allowed one person to eat, because many Japanese restaurants have experienced before refusing to eat alone, so I am very happy! Very warm and harmonious family restaurant, the location is not particularly gold, hidden on the third floor of a not-high building, there are two museums and other museums, don't go wrong. The welcome should be the wife of this house, the temperament is very good, and the English is fluent. After entering the door, the heavy coat was taken off and taken to the bar area. The chef team was preparing the ingredients for the night, and there were already guests dining in the private room. The corner is very eye-catching Michelin Samsung signage, and the store is still very proud. I want to take more environmental photos and be stopped by the chef. There are a few small generations of help chefs below. It is indeed a family of all! The first appetizer is delicious, yam mud with super fresh big cod, the lower scorpion-like substance not only tastes good but also adds a lot of points to the face value of the whole dish. Every next dish is full of surprises. Hokkaido corn is made of tempura, pure and delicious; a sea urchin eggplant is probably the best in the whole field, the eggplant is very refreshing, the Hokkaido sea urchin above is very sweet, very clever match. Hokkaido hairy crabs are also very famous, the crab meat is picked out to make a cold dish, the test is also the freshness of the ingredients. A steaming white flavor stewed oyster, the seasoning is heavy but just set off the delicious oyster, it is perfect~ Two-piece hand holding tuna mid-bone and Hokkaido specialty squid, the method is not lost to professional sushi restaurants. Main dish and beef tofu should be the practice of sushi roast, with the taste of seasonal vegetables. The staple food part chose the combination of rice and buckwheat noodles. The rice is a hot crab rice, which is too fresh to drop eyebrows; buckwheat noodles look normal. The dessert link at the end, the hollowed-out Fuji apple is freshly made apple snow mud, very innovative. Finally, the bill, together with taxes and service fees, is only more than 13,000 yen, which is quite rare in Samsung restaurants. The most memorable experience of Hokkaido, I should come again next time, as long as I can book a place!