Mieda
(みえ田)Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
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- Closed：
- Sunday, Public Holiday
Specialities
Chef
Nobumasa Mieda - A Unique Perspective on Japanese Cuisine Beyond Conventional Forms
Food
Presenting ingredients in their "natural form"
Food
The Mie-Style of Creating Impressions with Aroma and Composition
Space
A space tailored to the customer's "mood of the day"
Review
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☆kazushi☆
Hokkaido
Review 213 postsFollowers 273 peopleA Perfect Year-End at Mieda
2025 has flown by so quickly. I feel fortunate to start and end the year at Mieda. I am ...View details
Visited on December, 2025
23 times
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foodie_m.cTokyo
Review 188 postsFollowers 875 peopleDecember: The Pinnacle of Innovative...
When it comes to Japanese cuisine in Sapporo, Mieda is my top choice. It represents the p...View details
Visited on December, 2025
26 times
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みうっちょAichi
Review 4,941 postsFollowers 10,389 peopleBold and Creative Cuisine
Mieda was the highlight of my Hokkaido tour, a hidden gem that blends seamlessly into a bu...View details
Visited on October, 2025
1 time
Restaurant information
Details
| Restaurant name |
Mieda
|
|---|---|
| Awards & Recognitions |
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2021
Selected for Tabelog Japanese cuisine EAST "Tabelog 100" 2021 受賞・選出歴 閉じる
百名店 選出歴
日本料理 百名店 2025 選出店
食べログ 日本料理 EAST 百名店 2025 選出店
日本料理 百名店 2023 選出店
食べログ 日本料理 EAST 百名店 2023 選出店
日本料理 百名店 2021 選出店
食べログ 日本料理 EAST 百名店 2021 選出店 |
| Categories | Japanese Cuisine, Fugu (Pufferfish) |
| Phone number (for reservation and inquiry) |
011-532-2828 |
| Reservation availability |
Reservation only
Cancellations on the day of the reservation will incur a charge of 100% of the course fee. Thank you for your understanding. |
| Address |
北海道札幌市中央区南五条西3丁目 第23桂和ビル 4F |
| Transportation |
From Exit 3 of Susukino Subway Station, head south for about 50 meters. It takes about 1 minute on foot. 102 meters from Susukino. |
| Business hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price |
JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
A service charge of 10% will be added. Original text サービス料10%頂戴しております This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
8 seats （ counter only） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Stylish space, Relaxing space, Counter seating |
Menu
| Drink |
Sake (Nihonshu), Shochu (Japanese spirits), Wine, Particular about Sake (Nihonshu), Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout |
| Family friendly |
Children welcome |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Susukino Sta.
Susukino
Sapporo
Hokkaido
Chuo Ward, Sapporo City
- Chuo Ward, Sapporo City
- Chuo Ward, Sapporo City × Japanese Cuisine
- Chuo Ward, Sapporo City × Fugu (Pufferfish)
Categories
Rankings in nearby areas
閉じる
ChefNobumasa Mieda - A Unique Perspective on Japanese Cuisine Beyond Conventional Forms
Originally from Abashiri, I started my journey in the family sushi business but aimed to create my own dishes, gaining experience in Sapporo. I explored various styles, including oden, kaiseki, and sushi, and became a head chef at 24. I went independent at 30, laying the foundation for my current style. While respecting the context of Japanese cuisine, my culinary perspective expanded significantly through interactions with French chefs of my generation. To create memorable dishes, I continuously craft the aroma, composition, and serving tempo based on my own judgment.
Food Presenting ingredients in their "natural form"
The dishes are presented in a way that makes the ingredients immediately recognizable. Appetizers include a bisque made from the heads of Hokkaido shrimp paired with king crab, fried matsutake mushrooms in autumn, charcoal-grilled Kinmedai from Abashiri, and abalone with aonori sauce, all highlighting the natural flavors of the ingredients. Shark fin is grilled like a steak before being served, and eel is prepared without steaming, giving it a crispy skin. For noodles, we treat somen like pasta, pairing it with caviar and liver sauce, effortlessly transcending traditional Japanese cuisine.
Food The Mie-Style of Creating Impressions with Aroma and Composition
At Mieda, the heart of our cuisine lies in "aroma" and "memorable presentation." We believe that people judge most of the taste through sight and smell, so we focus on how to present our dishes and enhance their aromas. Instead of a one-size-fits-all approach, we adjust the pace for each guest, sometimes finishing hot pots or clay pot rice right in front of them to keep the experience lively. For our regulars, we avoid repeating dishes they've recently enjoyed and prepare 4 to 5 types of clay pot rice, swapping in the perfect dish based on the conversation. We prioritize customer satisfaction above all, crafting our offerings without being bound by formality.
SpaceA space tailored to the customer's "mood of the day"
The courses at Mieda are designed for about 2 hours, allowing guests to fully focus on their meal. We ensure that there are no gaps of more than 10 minutes between dishes by finishing the hot pot right in front of you and adjusting the clay pot rice as needed, keeping the flow smooth. From the first dish, we create a harmonious progression of flavors, and the structure is crafted to avoid fatigue towards the end, creating a lively experience. The atmosphere is relaxed, with no strict dress code or formalities, allowing the entire restaurant to maintain a free and easy vibe.
A Sapporo-based Japanese restaurant that showcases ingredients in their purest form, breaking free from conventional boundaries.
At Mie-Tei, the cuisine breaks away from traditional Japanese styles, focusing instead on the natural power of the ingredients. Each dish is crafted to leave a strong impression from the very first bi...te, and the menu is flexibly adjusted daily to suit guests' preferences and health conditions. For example, we might pair King Crab with a bisque made from the heads of Hokkai Shima Ebi, or serve steak as the first dish in summer. While we offer straightforward Japanese dishes like charcoal-grilled Kinki, we also feature long-time favorites such as shark fin and abalone with aonori sauce. We want to clearly convey the presence and aroma of the ingredients in our "washoku" (Japanese cuisine).