Comments on: http://tunatoast.com/2008/06/20/restaurant-review-picchu-sapporo-japan/ Cook. Bake. Eat. Drink. Sat, 01 Dec 2012 07:20:43 +0000 hourly 1 https://wordpress.org/?v=3.9.40 By: Hazel http://tunatoast.com/2008/06/20/restaurant-review-picchu-sapporo-japan/#comment-854 Wed, 20 Aug 2008 03:48:00 +0000 http://tunatoast.com/?p=234#comment-854 hey! The food simply looks very delicious. I’m planning to go Sapporo or even cover other parts of Hokkaido. Is there any possible ways that you can share with me more about your itinerary in Japan/Hokkaido? Would really appreciate your help if you can email me @ hazel_ling86@yahoo.com.sg your trip to Hokkaido. Cos I am planning a DIY trip to Hokkaido for my Honeymoon.

]]> By: Alberto L. Beretta http://tunatoast.com/2008/06/20/restaurant-review-picchu-sapporo-japan/#comment-842 Sat, 19 Jul 2008 15:07:00 +0000 http://tunatoast.com/?p=234#comment-842 Dearest T(oukyou)A(stro)G(irl) ;o),

you, J, the Picchu Chef in Sapporo & your so 'tasty', in every sense', post are responsible of making me recreate my personal weblog right some minutes ago. And I had mad my mind up to do this on next Aug. 27.
You know, among other things, I'm the Foreign Markets Manager of an Italian meta- (off the same old, usually bad, root) marketing & communication agency.
Among other things we market AUTHENTIC, TOP QUALITY & WELL PRICED food & beverage made in Italy.
You mentioned and tasted there Prosecco (one of the best, Carpené Malvolti), Montepulciano (d'Abruzzo), moreover at Picchu, a little big TRUE Japanese – TRUE Italian hidden treasure you can found TRUE Italian olive oil and balsamic vinegar from Modena…
And the Chef (well, why not the 'cuoco', or 'maestro di cucina' – cooking master, in Italian?) let you taste a perfect blend of true Italian and true Japanese cuisines, the best mix – when true 'maestri di cucina' (cooking masters) do it.
Can you put me in touch with the Picchu 'Maestro di cucina'?
I could do it myself, but would spend more time and all in all I feel that I owe you this discovery.
And are you interested in getting our woman in California, USA?
For the time being as for all Italian, top olive oil, wines, 'spumanti' (prosecco like, and even better), 'grappa' and many vegetables cream and 'taralli' specialties?

]]> By: Allison http://tunatoast.com/2008/06/20/restaurant-review-picchu-sapporo-japan/#comment-833 Tue, 24 Jun 2008 19:12:00 +0000 http://tunatoast.com/?p=234#comment-833 when i did a study abroad trip my senior year of high school to Chile, my host mom was showing me these raw sea urchins that she was serving at a party. i declined to try them as i thought them very strange at the time, and i’ve been kicking myself to this day! i’m sure they were some of the freshest uni i’ve come across (we were near the sea). anyways, your experience at the fish market sounds awesome.

i love your italian restaurant story. finding little gems like that are the best part of vacations. makes you feel like a local.

]]> By: Exile Kiss http://tunatoast.com/2008/06/20/restaurant-review-picchu-sapporo-japan/#comment-832 Sat, 21 Jun 2008 14:34:00 +0000 http://tunatoast.com/?p=234#comment-832 Great review and report of Japan so far Tokyoastrogirl! :) That’s awesome that you were able to taste Live Uni out of the shell, and Picchu sounds lovely! (^_^)

I didn’t get to visit Sapporo on my Japan Trip (just got back 2 months ago), but I hope to visit it on my next trip.

Sorry to hear about the other mishaps on your trip, though. Hope you’re recovering quickly. :)

]]> By: Anonymous http://tunatoast.com/2008/06/20/restaurant-review-picchu-sapporo-japan/#comment-831 Fri, 20 Jun 2008 14:31:00 +0000 http://tunatoast.com/?p=234#comment-831 Wow!!! I cannot wait to hear more about this place – a precious jewel you found in Sapporo….

Hope he will get to Italy soon – this guy deserves a long foody vacation in Italy.

m

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