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Italian: Pasta


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Semina Description

Located just a 3-minute walk from Nishi 8-chome Station, Semina is a unique Italian restaurant in Sapporo, Hokkaido. What sets Semina apart is its fusion of Hokkaido ingredients with dishes inspired by northern Italian cuisine. The chef, who trained in northeastern Italy, brings his expertise to create a menu filled with exquisite creations.

At Semina, you can choose from a variety of options, including set courses and à la carte dishes. The menu changes with the seasons, allowing you to savor the freshest ingredients available. The restaurant also boasts an impressive selection of wines, with a focus on both Italian and Hokkaido varieties. For those who prefer non-alcoholic options, Semina offers a range of homemade drinks as well.

The cozy and inviting atmosphere of Semina makes it the perfect place to enjoy a meal with friends or loved ones. Whether you're a meat lover or a pasta enthusiast, the menu at Semina has something to satisfy every palate. Don't miss the opportunity to experience the delightful combination of Hokkaido's culinary treasures and the flavors of northern Italy at Semina.

Semina Overview


8-chōme-20-1 Minami 1 Jōnishi, Chuo Ward, Hokkaido 060-0061


+81 (0) 11-219-4649


3 minute walk from Nishi 8-chome Station.
5 minute walk from Nishi 11-chome Station.

Operating Hours

Sun: 12:00PM-3:00PM, 5:00PM-10:30PM
Mon: 5:00PM-10:30PM
Tue: 5:00PM-10:30PM
Wed: 5:00PM-10:30PM
Thur: 5:00PM-10:30PM
Fri: 12:00PM-3:00PM, 5:00PM-10:30PM
Sat: 12:00PM-3:00PM, 5:00PM-10:30PM

Payment methods

Cash, Visa, Master Card, AMEX, Diners Club, JCB

Restaurant Features

Reservations Accepted

Wine List

Craft cocktails



Wheelchair Accessible

Semina Reviews

Semina Google Average Rating



The most cost-effective Italian lunch Semina course!

5 minutes walk from Nishi 11-chome Station,
100 Famous Italian Restaurants
Visited "Semina".

I made a reservation for 12 o'clock on a weekday.

Lunch Semina course is 6,600 yen (tax included).

You can choose 2 appetizers, 2 pastas, and 1 main dish.
I was surprised because I thought there was only one type of appetizer and pasta!

・Harukichi Organic Farm's
snow-covered soup

② Antipasto 1
・Fresh homemade mozzarella made with Okoppe milk
and raw ham +800 yen
・When it's freshly made, it feels really fresh.
The combination of raw ham and olive oil is the best!

③ Antipasto 2
・Meuniere of cod milt from Nemuro
Cold seasoned spinach stuffato
Corn flour fried with butter
・Rich milt and spinach sautéed with butter
The combination is perfect!

④Primo Piat 1
・Linguine with homemade salted sea urchin and fermented lemon
+1,000 yen
・Excellent balance between the flavor of sea urchin and the sourness of lemon!
Not only linguine but also focaccia
Very tasty as a sauce

⑤Primo Piat 2
・Risotto Milanese and Setana Nonaka's veal ragu
・The combination of rich veal ragu and risotto is also excellent.

・Roast sika deer from Shiranuka
・Excellent pasteurization for strong flavor
Delicious without a doubt

⑦Main garnish (choice of 2 types)
・Iwamizawa Sakano's open-grilled Sorachi yellow onions
It is well pasteurized and is extremely delicious!
・Roast Akari Kita from Kamishihoro Murakami Farm
This is a good word

・Torta Meringata
meringue sweets


It was delicious till the end!

The portions are plentiful and all the menu items are delicious.
6,600 yen is too cheap! Even 13,000 yen is enough!


The inside of the store is small. About 4 counter seats and 6 box seats? Reservations are required. It was fully booked on that day as well. He also asked me about the ingredients I don't like. We had the dinner course, and it was all delicious and served on nice plates (^O^) They also gave us the names and explanations of the dishes...but was it difficult technical terminology? There were so many of them that I could only vaguely understand (^_^;) It seems like they also serve lunch, so I thought I'd give it a try by myself.


Lunch visit. For the 4000 yen course, one dish was changed to roasted strawberry for an additional 1000 yen. I think he is a person who carefully cooks while bringing out the natural flavors of the ingredients. I loved the gentle, nutritious Italian food I ate while being introduced to the producers and production areas.

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