Autumn leaves start changing color in October in Hokkaido, located in the northernmost part of Japan where temperatures are relatively low. Roadside trees are dyed in reds and yellows, turning the whole area around Sapporo into a palette of autumn hues. It truly is the thing of dreams!

Hokkaido is currently one of Japan's leading wine-producing regions. Because grape crops prefer cooler climates, chilly Hokkaido is the perfect place for wine crafting, with new wineries popping up one after another!

As its name suggests, Hakkenzan Winery in the Minami Ward of Sapporo is located at the southern foot of the famous scenic mountain, Hakkenzan.

Although its official name is Kannoniwa-yama, it has earned the nickname Hakkenzan (literally 'eight swords mountain') from its peaks resembling, you guessed it, eight swords!

It is located 30-40 minutes by car from central Sapporo. Fruit trees are cultivated all around Hakkenzan, and many visitors come for fruit-picking and horse-riding experiences on the weekends.

Unique Japanese Wines from Local Hokkaido Ingredients

Hakkenzan Winery stepped into viticulture with the intention of commercializing the regional brand, Sapporo Wine, on a trial basis in 2008. Official work began in 2011.

In addition to your basic red, white, rosé, and sparkling wines, there are also unique wine products such as fruit wines made from Hokkaido pears and prunes, collaborations with Sapporo University, and wine aged in a dam tunnel in Minami Ward.

An Array of Delicious Local Ingredients

Kitchen & Marche is set on the premises of Hakkenzan Winery. It is a 30-40 minute drive from central Sapporo, and you can easily get there by taxi from Makomanai Station.

No reservations are required to enjoy the cuisine of Kitchen & Marche. Seats are spaciously arranged on the terrace with Mount Hakkenzan towering right before your eyes.

The fruits and vegetables used in the kitchen are all wholeheartedly grown by local farmers. The fresh eggs and naturally-fed pork are also produced in Minami-ku, Sapporo.

Local vegetables and pork are used in the Hayashi Rice (1,200 yen, including tax), and eating on the terrace while overlooking Hakkenzan will only add to the delicious flavor!

Cold weather? How about some Borscht? (1,080 yen including tax) At the shopping corner, you can buy fresh vegetables, processed agricultural goods from local farms, and of course, Hakkenzan wine.

Raise a Glass to the Gorgeous Autumn Leaves

The best time to view the autumn leaves is from mid-October to early November. Raise a glass of wine to the marriage of the beautiful red-and-yellow landscape with some of the best food.

English menus are also available, and staff members speak Japanese and basic English, so don't be afraid to chat!

Health & Safety Measures
Indoor disinfection measures taken - Sanitizer installed - Disinfected after each guest leaves - Ventilation measures in place - Staff wear masks, gargle, wash hands regularly, and monitor body temperature - Guests are required to wear masks

The history of Tsukisappu Jingisukan Club began when Motojiro Kuribayashi, founder of agricultural vocational school Hakkou Gakuen, introduced a field dish from Manchuria (currently northeastern China) to Hokkaido and named it 'Jingisukan' ('Genghis Khan').

In 1953, Kuribayashi established the club as the 'Naruyoshi Shisui Club' to further popularize mutton consumption. It is currently open to the public as Tsukisappu Jingisukan Club.

To get to Tsukisappu Jingisukan Club, ride the subway to Fukuzumi Subway Station and take a taxi (about 10 minutes) to the shop.

Savory Mutton with Authentic Sheep Flavor

The meat used for Jingisukan is usually lamb (from sheep under 1-year-old). However, Tsukisappu Jingisukan Club's mutton has used the meat of sheep between the ages of 2 and 7 since its establishment. This meat has a bolder aroma than lamb while condensing the authentic lamb flavor into firm, high-quality meat.

The standard menu item is a dish of meat, vegetables, and two rice balls for 1,600 yen per person (tax included). While the menu isn't available in foreign languages, this is the only dish of meat, vegetables, and rice balls, so ordering should be a breeze!

Autumn Leaves and Specially-Selected Wine by a Senior Sommelier

While beer is often regarded as the best beverage to accompany Jingisukan, the dish also pairs well with a nice, fragrant wine. The cellar has not only red, but white, rosé, and sparkling wines. A senior sommelier will guide you with their special recommendations and preferences. Raise your glass and make a toast to the fabulous fall foliage!

A Terrace View of the Changing Seasons

As a superb Sapporo restaurant with scenic views, the Tsukisappu Jingisukan Club has a spacious terrace. Sit outside on a nice day and enjoy your Jingisukan meal while looking out at the autumn leaves.

Reservations are not required, and seats are usually available immediately. The best time to see the autumn leaves is from mid-October to early November. Experience the changing of the seasons with the crisp, autumn breeze!

Health & Safety Measures
Indoor disinfection measures taken - Sanitizer installed - Disinfected after each guest leaves - Ventilation measures in place - Staff wear masks, gargle, wash hands regularly, and monitor body temperature - Guests are required to wear masks

In recent years, visiting dams has become a quiet boom in Japan. The sight of the gushing water is so impressive, it's no wonder it's attracted so many people!

Construction on the multipurpose Hoheikyo Dam in Minami-Ku, Sapporo, began in 1967 and was completed in October 1972. With a bank length of 305 meters and a height of 102.5 meters, its size is comparable to that of a 34-story building. Its water storage capacity is 47,100,000 cubic meters, equivalent to 31 Sapporo Domes, another Sapporo landmark. The sight of the gushing water is so powerful, it'll take your breath away!

As its name suggests, Rest House Dammier (Japanese: "Dam-Mieru," literally, "one can see the dam") is located on a hill that overlooks the Hoheikyo Dam. This Sapporo restaurant with scenic views is also a famous spot during the autumn foliage season. It is frequented by many visitors on weekends.

The entrance to Hoheikyo Dam is about 1 hour by bus from central Sapporo. Since general vehicles cannot pass through the 2km leading to Hoheikyo Dam, you can walk (about 30 minutes) or take the electric bus (adult round trip tickets: 640 yen).

It's a 5-minute walk from the bus stop to the observatory of Rest House Dammier. You can also go up by cable car (free of charge).

As its name suggests, you can see the Hoheikyo Dam from inside the shop. Reservations are not required as the space has a large capacity. The best time to see the autumn leaves in this area of Sapporo is from mid to late October. If the weather is nice, we recommend eating on the terrace to see the beautiful reds and yellows surrounding the dam.

We also recommend trying the Dam Curry (1,000 yen, including tax). The rice is arranged in the shape of the dam, with the curry roux as the water. Enjoying a delicious Dam Curry while watching the dam itself is sure to be an experience you won't forget!

The poster menu includes English notation; however, please note that the ticket vending machine is only in Japanese.

Health & Safety Measures
Indoor disinfection measures taken - Sanitizer installed - Disinfected after each guest leaves - Ventilation measures in place - Staff wear masks, gargle, wash hands regularly, and monitor body temperature - Guests are required to wear masks

All three Sapporo restaurants with scenic views introduced here today boast their own unique atmospheres. If you have time, stop by and see them all! The best time to view the autumn leaves may vary depending on that year's temperatures, so be sure to check the autumn foliage forecast before heading out.

Text by: Masakazu
*Information in this article as of September 2021. For the latest updates, please see the official website.