Modern French Reflecting the Seasons
Carefully selected seafood, vegetables, and meat from Hokkaido. We offer the deliciousness of French cuisine, based on the classics and arranged with a modern touch. At the center of the restaurant is a fully open counter kitchen where the chef stands. The sound of meat sizzling, smoke and flames rising from the charcoal, and the aroma of sauces wafting up... Watching dishes being finished right before your eyes is another unique pleasure of this counter-style French restaurant. Enjoy the full delight of French bistro cuisine together with Hokkaido's seasonal ingredients.
Temperature Filled with Tranquility
In the crisp air, the warmth of wood and soft light. The calm dining area with white linen tables serves as a quiet stage where conversation and cuisine take center stage. With a service that allows for a relaxed distance, it is perfect for anniversaries and business meetings, as well as for enjoying a meal alone in comfort.
The Promise Named 'Flavor'
Opened in April 2012 in Sapporo as a counter-kitchen restaurant that removes the intimidation of French dining so guests can simply enjoy the true deliciousness of French cuisine. The chef prepares seasonal Hokkaido ingredients himself in a fully open kitchen, delivering aromatic, deeply flavored French dishes alongside a lively counter atmosphere. While many guests are local Sapporo residents, a large number also visit during business trips or sightseeing, and before long the restaurant became one that attracts customers from all over the country. Many people come to Hokkaido specifically to have “that one dish” again. Because the restaurant is small and centered on counter seating, it is often used by solo diners. Guests can quietly enjoy a plate while sensing the smoke rising from the meat being seared before them, the aroma of the sauce, and the final moments of preparation. The restaurant was also depicted as the setting for the first and final episodes of the manga “Soutaro no Shucchou Bocchi Meshi,” and some customers visit after discovering the work. Many guests come specifically for the specialty Hokkaido quenelle and lamb dishes, and people travel from afar seeking plates where Hokkaido ingredients and French culinary technique come together.
オーナーシェフ 金田 二朗
神奈川県横浜市出身。クリスマス生まれ。 学生時代のアルバイトをきっかけに料理の面白さに目覚め、小田原「ステラ・マリス」箱根「オー・ミラドー」で修業。勝又登シェフの下 料理人としての基礎や地元食材と丁寧な手仕事に向き合う姿勢を身につけ、1998年に渡仏。 オーヴェルニュ、ブルゴーニュ、ブルターニュ、ロワール、パリと、フランスの様々な地方のミシュラン星付きレストランやパティスリーなど10軒以上で修業。 *1998.02-03 CAVILAM (Vichy) 語学研修 *1998.04-05 Bernard Andrieux ✿ (Clermont Ferrand) 魚料理担当 *1998.06-09 David Moreno ✿ (Narbonne) 肉料理担当 *1998.10-1999.02 Bernard Morillon ✿ (Beaune) デザート担当 *1999.02-04 Pâtisserie Bouché (Beaune) タルト類・焼菓子 *1999.05-10 Le Temps de Vivre ✿ (Roscoff) 魚料理担当 *1999.11-2000.02 Bernard Robin ✿✿ (Bracieux) 肉料理担当 *2000.03-04 Pâtisserie Bouché (Beaune) アントルメ全般・仕上げ *2000.10-2001.03 TAILLEVENT ✿✿✿ (Paris) 肉料理・温前菜担当 *2001.05-09 Bistrot NIKA (Paris) スーシェフ *2001.10-2002.03 Les Elysées du Vernet ✿✿ (Paris) 魚料理担当 他 クラシックな地方料理から三ツ星の精緻な仕事まで幅広い料理を学び、滞在した土地でお世話になったフランス人から、ワインの美味しさや面白さ、料理やフロマージュとの楽しみ方なども学ぶ。 帰国後、2004年に札幌に移住。 2008年 レストラン「Le Venter ル・ヴァンテール」（現在閉店）オープンより４年間シェフを務める。 2012年4月2日 saveur〈サヴール〉開業。 北海道の豊かな食材と生産者に出会い、 ”笑顔が生まれる美味しさ”を日々探求している。
Restaurant Information
Infosaveur
3F, Joyful Sakana Koji Building, 6-31, Minami 6-jo Nishi 3-chome, Chuo-ku, Sapporo City
GoogleMapBusiness Hours
17:30~22:30(L.O.21:00)
17:30~22:30(L.O.21:00)
Closed
Closed
17:30~22:30(L.O.21:00)
17:30~22:30(L.O.21:00)
17:30~22:30(L.O.21:00)
17:30~22:30(L.O.21:00)
Nearest Station
Reservation Notes
Because this is a small restaurant, we carefully accept reservations for each individual party. When visiting, please check the following information before making a reservation. [Business Hours] 17:30 Open 21:00 Last order / 22:30 Close [Available Reservation Times] 17:30 18:30 19:30 20:30 [Service Style] - 17:30: Omakase course or à la carte - After 18:30: à la carte only * The omakase course is available only for reservations at 17:30. [Regarding Reservations] - Reservations are accepted for parties of 1 to 4 people, up to two months in advance. - Reservations are accepted until 21:00 the day before. - Reservations for parties of 5 or more are accepted only for customers who have dined with us before, including prior to our relocation. We apologize for the inconvenience; please call or consult with us in person between 14:00 and 16:00. - Regarding food allergies: please provide detailed information in the remarks field when making your reservation. Depending on the content, it may be difficult to accommodate on the day. [Same-Day Visits] We do not accept same-day reservations. We will seat guests after 19:30 only if there are open seats (à la carte only). If you wish, please come directly to the restaurant. [When Visiting] - The chef cooks alone. To ensure smooth service, please arrive with plenty of time so as not to be late for your reservation time. - Please refrain from wearing strong perfumes or fragrances. - Extremely casual clothing (shorts, flip-flops, etc.) and accompanying infants or very young children are not permitted. [Cancellation Policy] We begin preparing ingredients several days before your visit. Because seating is limited and we reserve seats at the time of reservation by refraining from seating other guests, we charge cancellation fees for late cancellations as follows: * For omakase course reservations - Day before: 50% of the course price - Day of: 100% of the course price * For à la carte reservations For cancellations on the day or no-shows, a cancellation fee of 3,000 yen per person will be charged. We will make exceptions for sudden illness or transportation delays/cancellations due to severe weather, so please be sure to contact and consult with us. If we cannot reach you within 30 minutes past your reservation time, we will treat it as a cancellation. Finally Although we are a small restaurant, we cherish ingredients from Hokkaido and the techniques of French cuisine, and prepare each dish with care. We look forward to welcoming you.
