Pork and Hokkaido potato galette

Tradition and formality nurtured in 60 years of long history.
“Susukino Naniwatei” is one of the few long-established restaurants in Sapporo, Hokkaido, and is a high-class Japanese restaurant where the head chef himself travels around Hokkaido and interacts with producers to offer seasonal ingredients from Hokkaido.
Takashi Murai, the 2nd head chef, fully demonstrates his outstanding originality based on the traditional taste established by the 1st generation. The flavors, aromas, and textures of the ingredients are complemented by the colors of the four seasons to delight the senses of visitors.
The restaurant also offers a wide selection of sake from Hokkaido and other sake breweries as well as homemade plum and shiso drinks mixed with sparkling water and alcohol to accompany the dishes.The commitment is not limited to cooking.

Takashi Murai
Head chef Takashi Murai

―Why did you invent this recipe?
“I wanted to create a Hokkaido-like appearance that would catch the eye of foreign customers, so I combined potatoes, salmon roe, and colorful Hokkaido vegetables.
The ham is marinated in a special broth for three days, cooked at low temperature, and finally lightly smoked.
The ≪Yume no Daichi≫ shoulder loin used in the ham is tender and has a robust aroma.
While retaining the juicy aroma of that pork, we devised a way to create a two-step enjoyment by adding a smoked aroma only on the surface. ”

Pork loin is grilled over charcoal, a characteristic of Japanese cuisine that goes well with it, and seasoned with teriyaki sauce.

―What is your message to overseas visitors?
“Hokkaido’s gourmet cuisine has developed in its own unique way, 〈Cuisine that believes in ingredients born from Hokkaido’s unique climate and landscapes〉by taking advantage of the core flavors of the seafood blessed by the island’s ocean surroundings and the livestock, dairy, and agricultural products of its rich natural environment, while incorporating the historic Japanese cuisine of Tokyo and Kyoto.
We hope you will come to Hokkaido to experience 〈Hokkaido-ness〉.”



The homemade ham is marinated
 in a special broth
and served
 with a potato galette,
 a typical vegetable of Hokkaido.
Salty salmon roe and Hokkaido vegetables of various colors and textures complement the ham deliciously.




  • Cooking sake
  • 3% salt
  • sugar
  • pepper
  • Garlic slices
  • ginger
  • Green onion
  • celery


  • 2 potatoes
  • 100 cc milk
  • Pinch of salt
  • 1 tablespoon rice oil


  • Put the pork shoulder loin and the ingredients for the special soup stock in a double plastic bag, close the bag so that the air can escape, and refrigerate for 3 days. Put it in an airtight bag and heat it at 60° for 2 hours at low temperature.
  • When the pork is cool, smoke it with cherry chips.
    (*Put the smoking chips, net, and ham on a heavy pan and heat with the lid on.)
  • Shred and grate each of the two potatoes, then mix all the dough ingredients, spread the batter thinly on a greased pan and cook over low heat.
  • Roll the ham in the baked dough, place on a plate, and top with the marinated vegetables.
    (Do not marinate green vegetables because they lose their color.)
  • Finally, top with salmon roe and green vegetables.
    The ham and salmon roe have a salty taste, so it is just the right amount of saltiness as it is, but you can serve it with pepper or chili pepper to taste.


  • Whole onion stew
    whole onion stew


    • 3 onions
    • 1 can tomato
    • 1 potato
    • 1/3 carrot
    • rice oil
    1) Bake the hollowed out onions in the oven at 200° until browned, about 15 minutes. Cut each stew ingredient into bite-sized pieces and heat.
    2) Saute the chopped onions and cook them with the canned tomatoes to make a stew.
    3) Place stew and ingredients in an onion bowl and bake in a 220° oven for 5 minutes.
  • Milk Warabi mochi*1 with fruit sauce
    Warabimochi made with Hokkaido milk


    • 30 g bracken flour or Yoshino kuzu
    • 400g milk
    • 20g skim milk
    • 30g sugar
    • 130g water
    1) Prepare a bowl full of ice water. Combine all ingredients in a Teflon saucepan and heat over high heat, stirring constantly.
    2) When slightly hardened, remove from heat and stir until lumps are gone.
    When the mixture comes to a boil, remove it from the heat, and drop it into ice water with a rubber spatula. When cooled, cut into desired size.
    You can arrange it in any way you like: fruit, jam, ice cream, and your favorite juice such as apple, orange, etc.
    *1 Warabi mochi is a traditional Japanese dessert made from bracken starch.