Picchu

My boyfriend suggested eating at Picchu while we were in Sapporo. I was hesitant at first because it was an Italian restaurant and there are tons in Tokyo. But after browsing through pictures and reading some reviews on Tabelog (of course!), I quickly changed my mind. It was so worth it to say the least and we were really lucky that we were able to get a reservation.

Hidden gem.

That tiny thing with a window is the whole restaurant.

Picchu

We got there a little early so we were the first ones there.

This counter that seats 12 is the whole restaurant. I love sitting at the counter in front of an open kitchen and restaurants that are intimate and personal.

フォアグラと干しブドウのペースト

Fois Gras Paste with Raisins

Heaven. The raisins were the perfect accent to the Fois. It comes with freshly baked, homemade Foccacia.

皮つきヤングコーンとモッツァレラチーズのグリル

Grilled Baby Corn with Mozzarella Cheese

寒ブリと白ごまのカツレツ

Yellowtail Cutlet with White Sesame Seeds

This was such a simple idea yet so genious. Instead of a normal cutlet with breadcrumbs, the chef used sesame seeds, seared only the exterior so that the inside is raw. I think I'm going to attempt making this at home.

オマール海老のグリルとニョッキ　コライユのソース

Homard Lobster and Gnocchi

コライユソースは、オマール海老のミソのソース　

ほんのり甘くてと、とても上品！

海水ウニのタリオリーニ　レモン風味

Sea Urchin Tagliolini with Lemon Zest

He used fresh Tagliolini noodles and added a lot of lemon zest. I thought it would have a stronger lemon flavor but it was actually very faint. ウニ大好き！

4種類のチーズのペンネ

4 Cheese Penne

A lot of people had recommended this Pasta on the reviews. The cheese blend was perfect. 

We shared this bottle of Red, which was unexpectedly good. (Not a big fan of Italian Red wine)

I would highly recommend this restaurant if you are ever in Sapporo. We were so intrigued by the chef (there's only 1 chef and 1 helper/waiter for the entire night) precisely and gracefully preparing all the dishes. The menu changes according to the season and Hokkaido has the best ingredients. The pricing is also very reasonable.