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Restaurant Molière
Menu from US$ 43.21
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Restaurant Molière

JapanSapporo

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Restaurant Molière / レストラン・モリエール

  • 3 Michelin Stars 2017
  • Creative cooking
  • Modern dining room overlooking the big park of Maruyama
restaurant
restaurant
restaurant
Rates and services

Menus 4600-16000 JPY t. 8% s.n.i. 10%

Terminology: t. = tax, s.n.i. = service not included, s.i. = service included

For your information: 1 JPY = 0.01 USD

Weekly closing

Wednesday.

Annual closing

From December 31th to January 2nd and from January 9th to 18th.

Discover the restaurant

The floor-to-ceiling glass windows at the Molière, tucked away in a quiet residential district of Sapporo, look out over Maruyama Park. World-renowned French cuisine, executed with a deft touch by chef Hiroshi Nakamichi and the team trained by him over the last thirty years, is served in bright, modern surroundings. His dishes pay homage to Hokkaido’s rich natural resources and their apparent traditionalism belies great skill in enhancing the flavours of local ingredients: roast duck with salsifi confit, Tokachi beef, herb-scented locally-reared lamb and carpaccio of turbot with seasonal vegetables.
Discover the Restaurant

Location

RESTAURANT MOLIÈRE
Member Relais & Châteaux since 2014

2-1-1 Miyagaoka
Chuou-Ku

064-0959, Sapporo
(Hokkaido)
Tel.: +81 (0)11 631 3155
Fax: +81 (0)11 631 8743
Our commitments

Diners at Restaurant Molière, on Japan’s northern island of Hokkaido, enjoy the surrounding scenery through floor-to-ceiling glass windows, while savoring French-inspired cuisine in bright, modern surroundings.

Aside from its mountains and lakes, Hokkaido is Japan’s prime location for high-quality, natural produce. Chef Hiroshi Nakamichi draws on this natural abundance to skillfully blend French influences and his passion for Washoku—a traditional Japanese approach to cuisine that focuses on the seasons and culinary harmony. The restaurant’s philosophy is to use only fresh, local ingredients. Its seafood and fish are all caught in the seas that surround the island, with—mostly organic—meat and vegetables also sourced locally. The area’s unique geography offers numerous out-of-the-ordinary possibilities, including mountain-grown vegetables and dozens of varieties of potato, for which the island provides some 80% of Japan’s production. More sophisticated products can be found in abundance too: with foie gras and caviar sourced locally to supply the restaurant’s French-inspired dishes.

Hiroshi Nakamichi

Chef
See the profile