Sapporo Restaurant Menu

A harmonious blend of soy sauce, mirin, and a hint of sugar, often enriched with garlic and ginger for depth.

A tangy and spicy condiment made with red chili peppers, garlic, vinegar, sugar, and salt, ideal for enhancing a variety of dishes.

Crab, cream cheese, tempura.

Fried dumplings.

Sashimi.

Shrimp.

Marinated seaweed typically includes sesame oil, vinegar, and soy sauce, garnished with sesame seeds.

Shrimp, cucumber, vinegar sauce.

Octopus, cucumber, vinegar sauce.

Steamed soybeans.

Two pieces.

Seven pieces.

Seven pieces.

Soft shell crab, lightly battered and deep-fried, typically served with a ponzu dipping sauce.

Salmon, avocado.

Shrimp tempura, crab, cucumber.

Eel, avocado, Crab, cucumber.

3 Pcs. Japanese vegetables, cucumber, crab, avocado.

Crab.

Tuna roll.

Salmon, yellow tail.

Eel, avocado, crab.

Four piece fish, avocado, cucumber, crab.

5 Pcs. Soft shell crab, tempura, cucumber, crab.

Salmon skin, cucumber.

Spicy tuna, cucumber.

Spicy shrimp, cucumber.

Japanese vegetables, cucumber, avocado.

Salmon, avocado, cream cheese.

Salmon, crab, cucumber.

Spicy crab, cucumber.

Shrimp tempura, spicy crab.

Crisp cucumber wrapped in seaweed and rice, a refreshing vegetarian sushi option.

Seaweed salad, eel, avocado, crab, cucumber.

Eel, avocado, crab.

Crab, cucumber, avocado.

Spicy tuna, cucumber.

Chicken, egg, peas, and carrots stir-fried with rice, typically seasoned with soy sauce.

Stir-fried rice with shrimp, typically includes eggs, peas, carrots, and onions, seasoned with soy sauce.

Fried rice with crab meat, egg, and a mix of vegetables such as peas, carrots, and onions, seasoned with scallions and possibly a hint of soy sauce.

Chicken, beef, shrimp.

Savory fried rice tossed with fresh garden vegetables.

Shrimp.

Yellow tail.

Hard clam.

Tuna.

Salmon.

Crab.

Squid.

Salmon roe.

Smelt egg.

Two pieces.

Octopus.

Egg.

Eel.

Red snapper.

Two pieces.

Two pieces.

A selection of sushi and sashimi, typically featuring an assortment of raw fish slices and vinegared rice creations, served with traditional accompaniments.

Twelve pieces.

16 pieces.

Assorted slices of raw fish, typically featuring a variety of thirty pieces, selected by the chef.

Roll and nigiri.

Grilled steak served with fried rice and a medley of stir-fried vegetables, accompanied by yum yum sauce.

Seared filet mignon typically includes a side of stir-fried vegetables and is often accompanied by a variety of sauces such as teriyaki or garlic butter.

Tender chicken glazed with teriyaki sauce, served with stir-fried vegetables and a side of fried rice with mixed vegetables and egg.

Hibachi shrimp typically includes grilled shrimp served with a mix of vegetables and fried rice, often flavored with teriyaki sauce.

Scallops grilled on a hibachi, typically accompanied by fried rice and a selection of vegetables, often served with homemade teriyaki sauce.

Grilled calamari prepared hibachi style, typically includes a blend of garlic butter and soy sauce.

Steak and shrimp, grilled and typically includes a mix of vegetables and fried rice, served with teriyaki sauce.

Steak and scallops, sautéed with onions, mushrooms, carrots, and broccoli, typically includes a soy-based sauce.

Grilled steak and calamari served with a mix of vegetables and fried rice, typically includes a hint of garlic butter and soy sauce.

Grilled steak and chicken served with fried rice, mixed vegetables, and typically includes a side of teriyaki sauce.

Chicken and shrimp cooked on a hibachi grill, typically includes fried rice, vegetables like broccoli, carrots, and onions, often served with a soy-based sauce.

Grilled steak and lobster, typically includes fried rice and a selection of vegetables.

Seared filet mignon and shrimp, typically served with a side of fried rice and mixed vegetables, complemented by a selection of dipping sauces.

Filet mignon and scallops, prepared hibachi style, typically includes a mix of sautéed vegetables and is served with a teriyaki sauce.

Grilled filet mignon and calamari, typically served with a side of fried rice and cabbage, complemented by a selection of sauces.

Seared filet mignon and chicken, typically includes a mix of vegetables and is served with a side of rice.

Seared filet mignon and lobster, typically includes a savory blend of garlic butter and soy sauce.

Shrimp, scallops, lobster.

Chicken, shrimp, steak.

Stir-fried spicy squid with vegetables, typically includes onions, carrots, and zucchini, seasoned with a spicy sauce.

Pan-fried dumplings filled with a mixture of vegetables and meat, typically served with a dipping sauce.

Seaweed-wrapped rice rolls filled with beef, pickled vegetables, and carrot, garnished with sesame seeds. Served with pickled radish slices.

Steamed rice with a variety of seasoned vegetables, typically includes beef and a fried egg, garnished with sesame seeds and served with gochujang sauce.

Chicken, beef or pork.

Mild or hot.

Jajangmyeon options: choice of jjajang (black bean sauce) or jjambong (spicy seafood broth), served with noodles.

Spicy stew consisting of shredded beef, clear glass noodles, and a mix of vegetables, simmered in a rich, spicy broth.

Kimchi soup typically includes fermented cabbage, tofu, and pork in a spicy broth, often garnished with onions and green onions.

Stir-fried sweet potato noodles with vegetables and beef, served over rice.

Chicken, beef or pork.

Fried flounder served with a sauce that typically includes a blend of Korean flavors.

Beef and pork dumplings served in a traditional Korean beef broth, typically includes vegetables.

Smooth ice cream infused with the distinct flavor of green tea.

Steeped from dried leaves of the camellia sinensis plant, offering a light and soothing taste.