Moliere

Restaurant Details

Chef Nakamichi Hiroshi is the sort of name spoken about in hushed whispers. Hoteliers and restaurateurs have begged him to start new restaurants all over Japan, including the country’s culinary capitals, Tokyo and Osaka. To date, he has refused every single one of them, citing a single-minded dedication to Hokkaido as the reason.

Which is why it comes as a surprise that he once hated the region that he now so affectionately calls home. When he was young, his family uprooted itself from cosmopolitan Kanazawa Prefecture to the remote hot spring town of Noboribetsu in Hokkaido, and he had no choice but to follow. After attending culinary school, he took the first chance he could get to study French cuisine in Lyon, seeing it as an escape from the dreary northern wastes.

But after his father’s failing health forced a hasty return to Hokkaido, he decided to set up his own restaurant in Sapporo: Moliere. It was there that he discovered the magic of Hokkaido ingredients. Inspired by the freshness of the water, the terroir of the produce, and the toil of the farmers in the fields, he made it his life’s mission to show the world what flavors could be achieved through the fusion of Hokkaido ingredients and his French cuisine.

As such, the fare at Moliere isn’t just a meal; it’s a showcase. Hokkaido’s culinary treasures are on full display, ranging from Yezo venison to Tokachi beef, to even the humble home-grown potato. In each of his tasting menus, Chef Nakamichi designs each course specifically to highlight the specific taste of a particular ingredient, making sure not to overcrowd a diner’s palate with too many flavors: letting them fully appreciate each one. It’s this philosophy that has graced Moliere with an accolade that few other restaurants can claim to have: three Michelin stars.

Situated on the edge of Maruyama Park, floor-to-ceiling windows let guests drink in the sight of beautiful cherry blossoms in the spring, as well as brilliant orange autumn foliage.

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To ensure a smooth dining experience, please choose your course in advance and leave a note about your chosen course when placing your reservation request. The course options are as follows:

Lunch Menu:

- Menu Saison - ¥14,800 (tax included)

- Menu Moliere - ¥9,600 (tax included)

- Menu Foret - ¥7,200 (tax included)

Dinner Menu:

- Menu Terroir - ¥23,000 (tax included)

- Menu HOKKAIDO - ¥17,000 (tax included)

A 10% service charge will be added to all courses.