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Tempura Araki


Hokkaido’s fame is built on breathtaking scenery, the unbeatable freshness of its ingredients, and hospitality so warm that one visit is never enough. Two-star Michelin Tempura Araki epitomizes these qualities, capturing Hokkaido’s beauty in crisp, light bites of tempura deliciousness. Minimum intervention for maximum flavor. Whether your Hokkaido travel is for skiing, the annual snow festival, or for the lush green nature of the summer months, Araki must be your destination for delectable tempura and Japanese cuisine.

This block of Sapporo’s Susukino entertainment district is aglow with Michelin stars, with two-star Tempura Araki just footsteps from three-star Hanakoji Sawada. Despite opening as recently as 2014, Chef Araki’s incredible flavors thrilled Michelin critics into awarding the restaurant two Michelin stars just two years later. The chef has also experienced a big jump in international fame and overseas guests having been featured recently on Korean television.

Open the designer door to reveal a splendid hinoki Japanese cypress counter as the centerpiece in a comfortable space that demonstrates traditional Japanese austere beauty. The counter was constructed in 2018 from cypress grown in the Shinshu region, the former name of Nagano, and has been lovingly cleaned with natural loofah every day since. Its beauty is so captivating you might find yourself stroking its smooth surface. Every accoutrement has been carefully considered and placed by the chef, who makes continuous improvements in keeping with his growing dreams; the next change will be a shiny copper shield for his indispensable oil pot. With the chef’s youthful enthusiasm, there is a sense of endless potential in this space.



Minimum intervention for maximum flavor

From one of nine front-row counter seats, witness the chef’s skillful moves as he fries to perfection, juggling the tempura omakase course for all his guests. The chef builds on a wealth of experience at a Tokyo tempura favorite and restaurants of traditional Japanese cuisine to showcase Hokkaido ingredients through a full chef’s course of seasonal tempura sensations. Guests will no doubt be thrilled to taste the wide array of flavors Chef Araki achieves through the single cooking method of tempura – the perfect way to appreciate the richness of umami found in so many local ingredients.

Araki’s extremely simple batter, made so as not to interfere with the premium morsels nestled within, consists of just flour, eggs and water. Like an artist, he wields a brush to apply the flour. Next the battered pieces are dunked into one of two pots of oil: the main large one containing a blend of canola oil and Taiko lightly toasted sesame oil; the smaller one holding 100% Taihaku pure pressed sesame oil used for ingredients like asparagus and mountain vegetables for which the chef wishes to highlight their innate aromas. He makes a point of frying them to what he calls a “snacky” texture, but the conditions for that change every day. Araki adjusts the level of batter coverage and frying time relying on experience and intuition, and in consideration of the temperature and humidity each day. In the end, it all comes down to timing, and that’s where the master’s hand makes all the difference.

In the bitter cold of winter, you will be greeted with Aomori-raised suppon soft-shell turtle soup to warm you from the core. Then let the tempura fanfare begin. Leading every day is a duo of prawns: one prepared rare and a second cooked through, accompanied by crisp-fried heads filled with scrumptious miso. It’s hard to fathom that the same ingredient can take on such totally different textures and flavors. You’ll be floored the moment you meet these irresistible mouthfuls.

The course meanders from subtly flavored squid to soft-braised octopus, kisu Japanese whiting, sticky rice topped with seafood and a rainbow of vegetables, effortlessly switching between tempura and traditional Japanese dishes, providing the ideal change of pace and demonstrating Chef Araki’s deep experience and training with their authentic flavors and meticulous presentation.

The kisu from Takeoka, Chiba, is well-fried for “snacky”, crisp texture and served with the chef’s signature tentsuyu sauce. The sauce is light and not sweet containing shaved bonito flakes, soy sauce, mirin and other seasonings, and finished with plenty of grated daikon. Oysters from Senposhi on Akkeshi Bay in Hokkaido’s east are kept rare in the middle allowing guests to bask in their milky texture. Only available September through October, have no fear if you miss out because the chef then turns to fleshy, buttery local scallops. A red Manganji chili pepper offers sweetness you have never encountered before in a chili and umami locked in tight by the frying process. The smooth, creamy texture of negi Japanese leeks is enjoyed simply with tentsuyu and bonito flakes – incredibly delicious texture and flavor from such a humble vegetable. Japanese barracuda, kamasu, is flash-fried for just thirty or forty seconds making it crisp on the outside and plump within, finished with a brush of soy sauce and refreshing chopped leek and ginger.

Lusciously crisp unagi eel tempura with a delectable sauce extracted from the eel’s many tiny bones is served just before the closing dish – a choice of tencha or tendon. The latter is a bowl of rice topped with a mixed tempura fritter and the chef’s signature sauce; the former is the same but dressed with piping hot Japanese tea in place of the sauce for a truly belly-warming finish.

Chef Araki’s passion for Hokkaido shines through in his ingredient selection. He brings in seafood and vegetables from all around the vast north island: oysters from Senposhi and scallops from Notsuke in the east; eggplant, red Manganji chili peppers and fava beans from the town of Niki in the west, where the farmer rises well before the sun at 3 a.m. to pick the premium beans. The sweet potatoes grown in Akaigawa village are exquisite, cooked low and slow for one hour. And the chef personally makes the regular trip to the beautiful canal town of Otaru to collect his order of freshly caught shako mantis shrimp. Some ingredients from outside Hokkaido are brought in especially for no better reason than they are simply the best: Edomae anago eel from Tokyo and Mataichi salt from Itoshima in Kyushu, gathered from seawater packed with minerals owing to its location at the crossroads of mountain forests and the sea. Chef Araki also loves Kyoto-produced wine and premium champagne, with the likes of Louis Roederer Cristal Magnum adorning his cellar.

Tempura Araki cuisine #0
Tempura Araki cuisine #1


Yoshiyuki Araki

Yoshiyuki Araki was born in Tokyo in 1983. He has never forgotten the scenes at Tempura Tenshige, a restaurant in Akasaka his father took him to as a child. Those memories are what propelled him into the culinary world after graduating from university. He trained at restaurants in Tokyo for eight years, including Nihonbashi’s Tempura Uoshin. He knew from the outset he wanted to go independent with his own tempura restaurant but recognizing the importance of learning the traditional Japanese approach to cuisine, he also took on roles at restaurants like Esaki in Tokyo, which now boasts three Michelin stars.

In 2014 he opened his own restaurant in Susukino – the entertainment district of Sapporo in Hokkaido. The choice was a kind of homecoming; Araki had fond memories of his junior high school days on the north island, in a move prompted by his father's work transfer. His solid training in traditional Japanese cuisine and determination is demonstrated in his opening dish: rather than serving up a pre-made creation, he presents every guest with a masterpiece carefully prepared before their eyes. He prides himself on this point knowing that the first dish is the best gauge for the chef's skills and intentions.

From the outset, Araki has nurtured his relationships with restaurants in the neighborhood. He is clearly and very amiable character. And Araki has another important job that keeps him busy on days off: as a dad to three children, he spends much of his free time playing at parks or going skiing.

Chef Araki’s guests include many Sapporo regulars as well as a recent flux of foreign guests thanks to a Korean television program. This spring he's planning expansion overseas, but wherever he works, he vows to forever perform as an artisan, constantly polishing his already outstanding skills.


Araki seeks the pinnacle in every aspect of his hospitality. Having prepared some of the world's best champagne varieties, he felt it only right to splurge and serve them to guests in the very best wine glasses. Founded in Vienna and made by appointment to royal families around the world, Lobmayer glassware is most typically found at banquets of high international significance. And perfect for sake is the stunning cut glass called Edo Kiriko, a traditional Tokyo craft. The selection of stunning colors is complemented by beautiful lacquerware pieces; there is a piece to suit each guest and the necessary mood.


Tempura Araki Omakase course
  • The price includes our booking fee of ¥8,000
  • The price includes our booking fee of ¥8,000
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Tempura Araki


& UP
Tempura, Susukino
1F, 北海道札幌市Chūō-ku, Minami 7 Jōnishi, 4 Chome, 南七条西四丁目 延寿堂1F
6PM and 8:15PM seating.
Sunday and holidays
+81 11-552-5550


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