In Snow-Covered Sapporo, Eating Prized Seafood and High-End Tempura

Condé Nast Traveler

by Alex Halberstadt

February 25, 2026

AI-Generated Deep Dive Summary

Sapporo, the capital of Hokkaido, boasts a vibrant and unique food scene that captivates both locals and visitors alike. Known for its robust culinary offerings, the city is particularly famous for robatayaki, a cooking style that highlights local seafood over an open flame. This method, deeply rooted in Hokkaido’s fishing traditions, offers bold flavors and a visually striking dining experience. A standout example is Noa Hakobune, a Brutalist-style restaurant designed to resemble Noah's Ark, where diners can enjoy a variety of fresh catches like channel rockfish, king crab, and scallops, all prepared with expert skill. Hokkaido’s natural resources play a significant role in its culinary identity. The cold waters around the island are renowned for producing prized seafood, including sea urchin and crab, which are highly sought after by chefs worldwide. Additionally, the region's fertile valleys and grazing lands contribute to its rich dairy and meat products, adding an eclectic twist to Sapporo’s cuisine. This blend of tradition and innovation makes it a destination for food enthusiasts seeking something beyond the typical Japanese dining experience. Beyond seafood, Sapporo’s culinary landscape includes a diverse range of restaurants that cater to every taste. From

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Originally published on Condé Nast Traveler on 2/25/2026