Unmissable Farm-to-Table Restaurants in Sapporo

Restaurant AGRSICAPE

Exterior of Restaurant AGRISCAPE

Tucked away in the mountains west of Sapporo, AGRISCAPE has taken farm-to-table to the next level. Opened in 2019, the restaurant has an onsite farm, where 95% of the produce is made.

Year by year, AGRISCAPE has been expanding its operations, growing around 150 different vegetables in the first year, poultry in the second year, and beekeeping in the third year. Most recently, it has begun sheep farming. Depending on the crops, the menu changes, and where possible, shun (a Japanese term used to describe when a vegetable is at its very best) vegetables are used. The constant monitoring and careful attention to the produce and livestock are maintained by 10 staff, with head chef Yoshida Kaori at the helm.

Onsite pig barn

AGRISCAPE is comprised of three parts: a small shop selling house-grown produce, a cafe and the main restaurant. The cafe has outdoor terrace seats overlooking the mountains as well as four counter seats in the store.

In the restaurant, there are three tablets, all seating four people, as well as two private rooms.

Restaurant dining area

The indoor shop has a selection of goods, all made from the produce grown on the restaurant’s farm. Beetroot and apple jam (800 yen, tax incl.) and homemade bacon block (100g, 540 yen, tax incl.) are just some of the goods you can purchase and enjoy at home.

These change seasonally, so they may be different at the time of your visit!

Shop selling goods made from AGRISCAPE ingredients

The cafe is simple, containing just three set menus: the pasta set (1800 yen, tax incl.), the meat set (1800 yen, tax incl.) and the curry set (1400 yen, tax incl.).

All come with soup, bread (except the curry set), salad and ice cream for dessert. Reservations are not necessary, and takeout can also be purchased.

Caption: Wild lily

The restaurant has three lunch courses. The first is the KAEDE course (4400 yen, tax incl.). This contains six plates and is recommended as a light experience of the AGRISCAPE world.

Next is the POPLAR course (11000 yen, tax incl.). This course has eight plates, which is recommended to fully experience AGRISCAPE and enjoy a wide range of meat and vegetable dishes.

Honey ice cream

Finally, the BIRCH course (19,800 yen, tax incl.). This is the most premium course, where you can enjoy 12 dishes containing the delicious vegetables and meat grown in AGRISCAPE as well as high-quality Hokkaido seafood.

For dinner, there are two courses, MAGNOLIA (13,200 yen, tax incl.) and the same BIRCH course as lunch. The MAGNOLIA course is a dinner time standard full course with 10 dishes.

Wild Salad

The aim of AGRISCAPE is to spread the word about farming and local produce. They want to connect local farmers and producers around Hokkaido and the country to show how important these people are to the culinary cuisine and everyday life.

City Boy

Exterior of City Boy

City Boy is a restaurant located in the center of Sapporo City that opened in July 2019. The concept is to provide a healthy, nutritious yet delicious meal to fuel the city’s workers, just as the name might suggest. Furthermore, the logo is inspired by the main focus of the restaurant – vegetables.

Interior of City Boy

The selections of vegetables are sourced from local farmers in Ebetsu, and the shop is in regular contact. The vegetables can be enjoyed in the shop’s most popular item, the salad plate.

The city salad (1380 yen, tax incl.) includes the soup of the day as well as homemade baked bread (also containing vegetables), and a mix of grilled and boiled vegetables.

At the time of the shooting, there was also a beetroot hummus, a grated carrot salad and a selection of dressings from Caesar, Asian, lemon and dill, and framboise (these often change with the season).

YokubarI plate with homemade lemonade

Other versions of the salad plate are available with various proteins added as a topping. The chicken salad (1480 yen, tax incl.), the marinated salmon salad (1580 yen, tax incl.) and the roasted beef salad (1780 yen, tax incl.) are available. If you would like all three, you can enjoy the yokubari plate (Everything on the plate) (1980 yen, tax incl.) for a hearty, nutritious and delicious meal.

A recent addition to the menu is the Kaoyamu (1210 yen, tax incl.) which is originally a Thai dish. The vegan dish contains blue jasmine rice accompanied by 11 different herbs, vegetables and nuts, mixed with a soy sauce-based dressing.

Yokubari plate

City’s Boy’s salad plate is the main dish of the restaurant that can be enjoyed during lunch and dinner. In the evening, vegetables are still the restaurant’s main focus; however, more French-style cuisine can be enjoyed.

Entrees such as Fish Carpaccio (1,300 yen, tax incl.) and main dishes like Hokkaido Wagyu Ichibo Steak (3,200 yen, tax incl.) are a sophisticated and elegant way of enjoying the delicious vegetables whilst indulging in some French cuisine.

City Boy Kitchen

There are also two-course menus available in the evening – an omakase light course (4180 yen, tax incl.) and an omakase City Boy course (6380 yen, tax incl.). The first includes four dishes whilst the latter includes six dishes. Both courses can be combined with free-flow drinks for two hours (1680 yen extra, tax incl.).

The menu has a wide selection of drinks ranging from draft beer to natural wines from around the world as well as soft drinks.

Interior of City Boy

The interior of the restaurants is spacious and bright, making it perfect for gatherings or with friends and family. At the front of the shop, the large glass windows can be opened and used as a small outside terrace, making it a relaxing spot to enjoy some delicious food outside!

Written by:

Andy Cheng

Andy is a chef and culinary journalist with over 7 years in Japan, extensively exploring its regional dishes. A University of Nottingham graduate, he trained in five Japanese restaurants before transitioning to freelance work. He contributes to over 10 global clients, including Marriot Bonvoy and the Hokkaido Tourism Board, and assists in translation and promoting inbound tourism with local governments.