Photograph:senac253
Sapporo, which can be called the center of Hokkaido’s politics, economy, and culture, is a great place to enjoy fresh seafood gathered from all over Hokkaido. There are also plenty of sushi restaurants serving Hokkaido ingredients such as uni (sea urchin), ikura (salmon roe), and crab. This time, we’ve rounded up popular sushi restaurants in Sapporo by area, including Susukino and Sapporo Station.
Created: July 21, 2026
This article is based on5,287Tabelog reviews.
Table of Contents
Photograph:グルメハンター・酔いどれ天使
At Sushi Tenchijin, you can enjoy sushi from an Omakase course at a whitewood counter while watching the chefs at work.
The restaurant's name comes from Mencius's saying, "ten no toki, chi no ri, hito no wa (the right time from heaven, the advantage of the land, and harmony among people)," and it is said they chose it with the hope of creating a place where people can relax together.
Photograph:soba_jp
Fresh uni (sea urchin) nigiri, a Hokkaido specialty, is served in a style where the chef hands it directly to you over the counter.
When you take a bite, its melt-in-your-mouth texture and rich sweetness spread across your palate, making it a memorable piece. The shari (sushi rice), with its pronounced acidity, is formed just right and is said to bring out the topping.
Photograph:Leo1219
The kappa-maki (cucumber roll) is a unique dish that surprises many people. It is filled with plenty of finely shredded cucumber.
This finish gives it the best texture. It is said to be just right to eat in the middle of a course.
wonhwa
The food was all delicious, and the restaurant’s atmosphere and the chef’s warm personality made it a really enjoyable time. The Clay Pot-cooked rice was also so good that I ended up getting a second helping. The texture of the cucumber in the kappa-maki (cucumber roll) was unlike anything I had tried before, and I found it really interesting. I also liked that they had a wide selection of drinks.
Source:wonhwa's review
にこまる0403
The dishes are creative sushi that make the most of the ingredients. The oysters were prepared with miso. Even after cooking, they stayed plump and large, with rich flavor. The saba no bozushi (pressed mackerel sushi) had thick slices of fish and was very satisfying! The ikura (salmon roe) and uni (sea urchin) were simply delicious just as they were!
Source:にこまる0403's review
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Photograph:DGD
Nidaime Tatsuyoshi Tanukikoji Ten is a place where you can enjoy sushi in a standing style. Inside, the exposed concrete and wood textures create a stylish atmosphere.
The 1st floor has a standing counter, and the 2nd floor has Semi-private room table seating.
Photograph:☆流れ星
The sushi toppings are said to be carefully selected at the market every morning before being purchased and served.
The photo shows nigiri topped with matsukawa karei (barfin flounder), a high end fish mainly caught in Hokkaido. When you put it in your mouth, you can taste just the right amount of fat and sweetness, and it is said to be the kind of flavor that makes you want one more piece, then another.
Photograph:ハムちゃん55
The visually gorgeous lunch set “Hana” is a menu that lets you enjoy luxurious ingredients all at once, including nigiri topped with rich otoro (fatty tuna) and a small bowl of kegani (horsehair crab).
Each item is said to be carefully prepared, with an excellent balance between the tartness of the sushi rice and the toppings.
ringo128128
The carefully chosen sushi made with seafood expertly selected at the market is amazingly fresh, and every piece of sushi tastes great♪They serve it with rice seasoned with a special blend of akazu (red vinegar), and the sushi is easy to eat with smaller portions of rice and thicker toppings, while the akazu is just right.
Source:ringo128128's review
ｍoーｍo
I had a little time, so I stopped by for a quick drink, but it was so good that I regretted not coming hungrier! I want to stop by again when I can eat a lot more♡I had kichiji (channel rockfish, apparently the proper name for kinki), toro hokke (rich atka mackerel), sanma (Pacific saury), and Nakaochi! The kichiji was insanely good♡
Source:ｍoーｍo's review
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Photograph:ブルーブルー３４
Sapporo Sushi Yokota is the Sapporo branch of Yokota, a famous tempura restaurant. You can enjoy a course that includes tempura between pieces of sushi. The menu also features ingredients unique to Hokkaido, such as kegani (horsehair crab) and uni (sea urchin).
The interior has a calm atmosphere, and couple seating and Private room are also available.
Photograph:mon_123
The sushi, carefully shaped at the counter, has a well-balanced composition, and each piece is said to bring out the best of its topping.
Among them, the tuna selections such as akami (lean tuna), otoro (fatty tuna), and zuke (marinated tuna) are said to be so good you cannot help but close your eyes.
Photograph:earthakira
Tempura at Yokota is said to have a crisp, light batter with no greasiness at all.
The fried shrimp and vegetables are said to have rich texture and aroma, and when you take a bite, the good flavor of the ingredients fills your mouth.
もつこ(*Ü*)
For the nigiri, the otoro (fatty tuna) melted in my mouth. On the chef's recommendation, I tried hatsu-nama hokke (fresh Atka mackerel) for the first time. This is the kind of nigiri you can only get in Hokkaido. The hatsu-nama hokke was simply delicious. The ebi tenmaki (shrimp tempura roll) was also the best tenmusu (tempura rice ball) I’ve ever had. Everything was so good that I’d love to visit again.
Source:もつこ(*Ü*)'s review
ayabian18
The Edomae-zushi (Edo-style sushi) crafted by the sharp and polished itamae (sushi chef) featured fresh toppings and careful preparation across the board. The sushi rice was seasoned with akazu (red vinegar), but it never got in the way of the toppings and struck a perfect balance. The rice gently came apart in the mouth... and it was incredibly, incredibly good. The uni (sea urchin) I ordered at the end melted the moment it touched my tongue, and it was the best uni I’ve ever had.
Source:ayabian18's review
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Photograph:minimeg
Shiki Hanamaru Susukino Ten is a restaurant where you can enjoy fresh seafood from Nemuro in Hokkaido and other places across Japan. Its good value lunch course, which lets you freely choose nigiri sushi, is popular.
The restaurant is about a 2-minute walk from Susukino Station. There are 110 seats in total, and it also has Private rooms.
Photograph:チーズボーイ0520
Here is the popular “Hanamaru Lunch.” It comes as a set with 8 pieces of nigiri sushi, soup, tempura, dessert, and more.
The toppings you can choose from change depending on what comes in that day. Every piece is fresh and thick cut, and the meal feels very satisfying.
Photograph:ブルーブルー３４
The signature Nikaidate Hotate (double decker scallop) is a popular dish that many fans come here just to try. It is said to be so big that it sticks out of your mouth.
Two pieces of hotate (scallop) are layered over the shari (sushi rice), giving it a rich sweetness and umami.
ナメクジ32939
• Hanamaru Lunch
I thought this was a wonderful restaurant where everything was delicious. The sushi was not a fixed set, and being able to choose your own selection from the available options made it even more fun.
Source:ナメクジ32939's review
The うまい
You can fully enjoy Hokkaido (northern Japan)’s seafood here. The menu has a good balance of small plates and nigiri sushi, so both drinkers and non-drinkers can enjoy it to the fullest. One memorable surprise was the "sake no mefun nigiri (nigiri topped with salted salmon kidney)," something you do not often get to eat outside Hokkaido, and it was unexpectedly very tasty.
Source:The うまい's review
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Photograph:辛口トトロン
Kani-zushi Kato Sapporo Ten is a sushi restaurant run by a crab wholesaler. Along with crab nigiri, it also offers luxurious courses where you can enjoy seasonal sushi and tarabagani (red king crab).
The interior has a Japanese modern feel with generous use of hinoki (Japanese cypress). It also has counter seating and Private room seating.
Photograph:グルメハンター・酔いどれ天使
Each piece of sushi is shaped right in front of you, and every topping is said to be fresh and excellent. They also serve it at a pace that matches how quickly you eat.
The "hon-maguro akami (lean bluefin tuna)" in the photo is brushed with soy sauce, so you enjoy it as is.
Photograph:すばる555
This is nigiri topped with tarabagani (red king crab). It has a plump, springy texture and sweet meat, and is said to taste great either on its own or with koji miso (rice malt miso).
As you would expect from a place run directly by a crab wholesaler, they offer a wide variety of crab, including raw tarabagani, boiled tarabagani, and zuwaigani (snow crab).
lennymad
・Nigiri: otoro (fatty tuna)
I was stunned by how beautiful it looked, almost like Wagyu. Of course, it melted in my mouth. The chef even said with pride, “It’s beautiful, isn’t it?” It was so good that my friend ordered another one lol
Source:lennymad's review
f.hir223
The hirame (olive flounder) had a nice bite, and more flavor came out with each chew. I also really enjoyed the sweetness of the uni (sea urchin), along with the sweetness and rich flavor of the tuna. I ended up ordering more, including madai (Red Sea Bream) prosciutto, kakuni (braised pork belly) tempura, engawa (flounder fin), ika (squid), and anago (conger eel), and also had some Japanese sake Mimuro Sugi.
Source:f.hir223's review
107
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Photograph:カフェモカ男
Sushi no Kura is a small sushi restaurant with counter seating only, where you can enjoy creative sushi.
They focus not only on original cooking methods, but also on bringing out the simple goodness of each sushi topping. They are said to work directly with producers around Japan to source their ingredients.
Photograph:黄色のたぬき
This is ika (squid) nigiri, with beautiful wave-like decorative cuts and light searing from a soldering iron.
It is said to have an interesting texture and a one of a kind look and taste. Some say they keep coming back for it regularly.
Photograph:黄色のたぬき
The restaurant is also well regarded for its a la carte dishes that make perfect snacks with drinks.
For octopus and white fish, they sprinkle on finely grated karasumi (salt cured mullet roe delicacy), which adds deep savory flavor. The karasumi is said to be so good that you will want to lick up even what is left on the plate.
ホンコン
Among everything I ate yesterday, the toro (fatty tuna) aged for 4 weeks was the true highlight of Igawa-san’s craft, and it blew me away! With the extra moisture removed, it had even more umami and fat left, yet no off notes at all. I hate to say it, but the toro really did melt in my mouth, leaving nothing but pure happiness behind in this ultimate aged sushi!
Source:ホンコン's review
00fecd96107
It may be something only people who have eaten it would understand, but it had a very rich yet very simple taste! The nigiri (hand-formed sushi) was of course excellent, and the other dishes and drinks were also very good!
Source:00fecd96107's review
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Photograph:fukurous-room.com
Sushidokoro Tatsubin is a sushi restaurant where you can enjoy seasonal toppings from Hokkaido. In addition to counter seats with a display case set right in front of you, Private room are also available.
Even though it is a sushi restaurant, it is said to have a casual, easy-to-drop-by atmosphere.
Photograph:yuuki578651
Uni (sea urchin), a Hokkaido specialty, is said to be rich and creamy with a sweet taste that makes it stand out. Some say, "It’s so good you can’t think about anything else." It is also said to be perfect with drinks.
They also offer the best seasonal items, including kani (crab), ikura (salmon roe), and hokke (Arabesque greenling).
Photograph:yuuki578651
The vinegar used in the sushi rice is a special blend mixed with powdered kombu kelp, giving even the vinegared rice a Hokkaido feel.
The well seasoned vinegared rice brings out the good flavor of the toppings.
yuuki578651
It was seriously so good. The sushi rice, made with a special vinegar blended with kombu kelp powder, was especially tasty. All the toppings were fresh, and of course some can only be eaten in Hokkaido. The nishin (herring) in particular is coming into season now, and it was rich with fat and excellent. You can only eat this nishin in Hokkaido.
Source:yuuki578651's review
chakapon
I enjoyed seasonal seafood from Hokkaido (northernmost region of Japan). Everything was great, but the shiosui uni (sea urchin in saltwater) (murasaki uni (purple sea urchin) and bafun uni (short-spined sea urchin)), botan ebi (spot prawn), Hokkai shima ebi (Hokkaido striped shrimp) (raw and boiled), and tokishirazu (summer-run chum salmon) were especially delicious, and they are hard to find in the Kanto region. The chef was also friendly, and I had a fun meal.
Source:chakapon's review
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Photograph:柊山
Sushi no Hishida is a restaurant where you can enjoy sushi and charcoal grilled dishes made with seasonal ingredients from Hokkaido. The seafood used for the sushi is selected by the owner, who purchases it fresh every day.
You can enjoy fresh sushi made with Special fish prepared in the morning.
Photograph:チャゲ＆飛鳥時代
This is part of the "Taisho Omakase Hana-zushi (flower sushi) Nigiri Enjoyment Course" from one particular day. The ikura (salmon roe) is said to be soft yet springy, while the uni (sea urchin) has a clear sweetness and aroma.
At the counter seats, it is also nice that you can watch the chef score the fish up close.
Photograph:なべきち
Crab, with Hokkaido as a leading production region, can also be enjoyed in plenty as sashimi and nigiri.
The photo shows kegani (horsehair crab) nigiri. Once you put it in your mouth, the rich crab essence spreads with every bite, making it a highly satisfying dish.
ずぅまぁ
Every piece of neta (sushi topping) was fresh and really satisfying, and the size and softness of the shari (sushi rice) were just right, making it excellent! The atmosphere at the counter seats was lovely too, and I thought the value for money was unbeatable! It’s a wonderful sushi restaurant that makes you want to stop by even on your own.
Source:ずぅまぁ's review
ほの9942341219
I was very happy with it because I could enjoy all kinds of dishes, including otsukuri (sliced sashimi), chawanmushi (savory steamed egg custard), tempura, and sushi, and they were all delicious! It’s also nice that they offer All you can drink!
Source:ほの9942341219's review
311
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Photograph:満腹六郎
Sushi Shikura is a modern sushi restaurant known for its distinctive copper counter. In a stylish bar-like space, you can enjoy classic sushi, Japanese sake, and wine.
They offer many simple toppings, and each one is said to show the chef's care and attention.
Photograph:ゆるりんpanda
The nigiri in the course are all said to have an excellent balance between the shari (sushi rice) and the topping.
Among them, the zuke maguro (marinated tuna) in the photo is a dish that some people rave about as sublime, with the rich taste and aroma of dashi soy sauce spreading across the palate.
Photograph:満腹六郎
This is a luxurious Hokkaido-style dish of kegani (horsehair crab) mixed with uni (sea urchin). The sweetness of the uni brings out the rich flavor of the crab, making it a dish that pairs well with Japanese sake.
Both the crab and the uni have bold flavors, yet they stay well balanced and go extremely well together.
嫁が大好き
Every piece of sushi served here is excellent, with the quality of the fish and the careful preparation standing out. I still can’t forget how moved I was to have my first truly authentic sushi experience in Sapporo. The quiet but thoughtful owner helps create a calm atmosphere that feels very comfortable.
Source:嫁が大好き's review
hirosee128
Watch the taisho (head chef) at work as you enjoy a range of seasonal dishes and nigiri sushi. Built on solid skill, the creative dishes make the most of the chef’s own fresh ideas. Pairing the sushi with the drinks brings out a great harmony between sushi and sake. It was Manzoku.
Source:hirosee128's review
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Photograph:ダスゲニー
"Sushi Watanabe Sapporo Ten" is a sushi restaurant where you can enjoy its own style of Watanabe-ryu Ezo-mae sushi, made with Hokkaido ingredients using Edomae techniques.
At the L-shaped counter seats, one of the highlights is watching the owner at work. You can also enjoy a relaxed meal in a Private room.
Photograph:kz-am199
Each piece of neta (sushi topping) is said to be top quality, and the restaurant’s strong attention to the shari (sushi rice) also comes through.
They use a blend of rice with the ratio changed by season. The shari, made with a blend of akazu (red vinegar) and junmaizu (pure rice vinegar), plus salt and sugar, is said to have a pronounced tang and a soft finish.
Photograph:kz-am199
The uni (sea urchin) nigiri is said to be an outstanding piece, with an elegant, clean sweetness and a rich umami depth that is hard to put into words.
By not using nori (seaweed), they let you taste the combination of the shari (sushi rice) and neta (topping) more clearly.
hhhi12958
I could really feel the care and skill of the chef's work. They serve what tastes best in each season. No matter what I ate, all I could say was, “This is so good!” lol
Source:hhhi12958's review
ikarinng
It was a renowned place just as people said around me. The neta (sushi topping) was great, of course, but I strongly felt their dedication to the shari (sushi rice). I think it’s because the balance is so good, but I felt like I could keep eating piece after piece. I’ll definitely visit again!
Source:ikarinng's review
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Photograph:我意
At Chokotto Zushi Bettei, you can enjoy unique sushi built around the theme of “Hokkaido (Hokkaido) x Okinawa (Okinawa),” combining ingredients and cooking methods from Hokkaido and Okinawa.
The restaurant has an approachable atmosphere, but it is not too casual, which makes it easy to visit.
Photograph:身の程シラス
The popular Chokotto Sushi Kaiseki course centers on 10 pieces of nigiri sushi and also includes a sakizuke (small appetizer), a la carte dishes, and chawanmushi (savory egg custard).
The sushi rice is formed into slightly smaller pieces, and diners say it leaves you pleasantly full.
Photograph:sptaka
In addition to sushi, the restaurant is also known for its tasty appetizers.
The "tako yawarakani" made with Hokkaido mizudako (North Pacific giant octopus) is said to be deeply seasoned and amazingly tender. The chunks of octopus are large, so it is very satisfying.
ぴのたーん
The balance of otsumami (small plates) and nigiri (hand-pressed sushi) was great. The option with All you can drink was also a good value, and when our drinks ran out, they even brought us different kinds of Japanese sake and awamori (Okinawan distilled spirit). Thank you very much.
Source:ぴのたーん's review
Tsucchii17
This is a compact sushi restaurant with only counter seats and box seats. The à la carte dishes besides the sushi are also excellent, but above all, the sushi was just too good. The balance of neta (toppings) and shari (vinegared rice) is spot on, and the sushi is so complete you can enjoy it as is without dipping it in soy sauce. After taking a bite, you cannot help but be swept away.
Source:Tsucchii17's review
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Photograph:www.doom.now.cc
Sushi Taira is a stylish sushi restaurant with a chic, bar-like atmosphere. From the L-shaped counter seats, you can enjoy both the chefs’ craftsmanship and the night view.
The restaurant was reportedly designed by Makoto Nakayama, an architect from Sapporo.
Photograph:DGD
There is no set menu, and the chef will make sushi based on the day’s catch and your preferences. They also offer many toppings that feel true to Hokkaido, such as kegani (horsehair crab) and nishin (herring).
The uni (sea urchin) is said to have no off notes, with so much umami that its flavor lingers even after you finish eating it.
Photograph:中目のやっこさん
This is nigiri topped with kinki (channel rockfish), a premium fish caught around Hokkaido.
The thick, plump flesh and the fragrant aroma from the light sear are said to be outstanding. The shari (sushi rice) also pairs well without getting in the way of the topping's flavor, according to reviews.
65d5b592237
The sashimi, a la carte dishes, and nigiri were all consistently delicious. I like akazu (red vinegar), so I made a reservation and visited, and the sushi was extremely good, leaving me very satisfied. It was so tasty that even people who are not usually into akazu would probably find it delicious. I was so satisfied that I ended up ordering extra items on top of the course.
Source:65d5b592237's review
chococococococo
I think they serve really great sushi at very fair prices! Even though the interior is stylish, the chef’s warm personality makes it feel very comfortable. Every time I put a piece in my mouth, it tastes so good that it takes me by surprise.
Source:chococococococo's review
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Photograph:hiro0827
Ni no Kura is a sister restaurant of Sushi no Kura, which is also in the Susukino area of Sapporo. This place also offers a wide range of toppings with lots of character.
This small restaurant has counter seating only, and while the space is refined, it is also said to feel comfortable.
Photograph:food_harun
The ikura (salmon roe) nigiri served directly by hand is said to offer a rich, luxurious taste even without nori.
It is boiled to a half-cooked state, and its thick, sticky texture and flavor, like a rich egg, are said to feel like something entirely new and keep people coming back for more.
Photograph:hiro0827
As a palate cleanser, they serve cauliflower pickled together with gari (pickled ginger). It has a touch of sweetness, so it is easier to eat than ginger and gently resets your palate.
It is not just unusual; the flavor and texture are also carefully thought out, making it a dish that shows real attention to detail.
おﾁｮ
The friendly taisho (head chef) puts care into each and every dish, and you can enjoy the food while chatting with him. Since it was winter, the oysters in particular tasted really good. The sushi was excellent of course, and every topping was great, but my favorites were the ikura (salmon roe) and uni (sea urchin) served directly by hand.
Source:おﾁｮ's review
ガイソー食べスギちゃん
One tasty dish after another keeps coming! The final ikura (salmon roe), hagashi toro (scraped fatty tuna), and uni (sea urchin) are just unbelievably good. The chef is friendly, and the dishes and nigiri come out at a nice pace. The portions are more generous than expected, so I recommend going on an empty stomach.
Source:ガイソー食べスギちゃん's review
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Photograph:スパマキシマム
At Sushi Yashiro, you can enjoy sushi made with seafood and rice from Hokkaido. During the day, they offer a good value lunch set, and at night, the menu consists only of an Omakase course.
The counter is made from a single slab of hinoki (Japanese cypress), creating a calm space filled with the scent of wood.
Photograph:グルグルメアンちゃん
At dinnertime, the "Counter Omakase Course" lets you enjoy Hokkaido-sourced mizudako (giant Pacific octopus), kegani (horsehair crab), and hon-maguro (bluefin tuna), depending on the season.
The nigiri is made with intentionally smaller portions of shari (sushi rice) so it is easy to enjoy a variety of toppings. It also has an especially nice texture that gently falls apart in your mouth.
Photograph:北海道グルメ食べ歩き
The easy to order lunch set is also popular. Like the dinner course, you can enjoy Hokkaido seafood based on what is available that day, such as hon-maguro (bluefin tuna), hirame (olive flounder), and masu (trout).
Each one is packed with rich flavor, and people say it stays tasty to the very last bite.
kamukamu67
Everything I tried was delicious, and the size of the shari (sushi rice) was very good, neither too big nor too small. Every piece of neta (sushi topping) was fresh, with many ingredients from Hokkaido, and I enjoyed them very much.
Source:kamukamu67's review
ようへい食べ歩き
・Lunch Set
The sushi is excellent, with each topping given one or two extra touches that bring out the best in the ingredients! This time, they had managed to get some good maguro (tuna), so the set included two pieces of tuna! It had a rich, deep flavor that went great with the shari (sushi rice) and tasted amazing! The ika (squid) had a nice sticky texture, too! The salmon was rich and fatty and tasted great. At this price, this quality is an incredible deal. It was the kind of place that makes you want to come back again.
Source:ようへい食べ歩き's review
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Photograph:カフェモカ男
Shinonome is a sushi restaurant that focuses on the harmony between the shari (sushi rice) and neta (toppings). The restaurant serves Edomae-zushi (traditional Tokyo-style sushi) that you can only find here, arranged with its own unique interpretation.
The counter seats are close to the head chef, so guests can casually ask questions about the ingredients and shari.
Photograph:辣油は飲み物
The menu offers only the Omakase course, and they serve otsumami (small dishes to go with drinks) and nigiri based on what they source that day and your preferences.
The shari (sushi rice) has a unique bite, and is said to have a perfect texture that is soft and slightly sticky, while each chew brings out layers of umami, sweetness, and acidity.
Photograph:双子まーぼー
This is Shinonome’s specialty, nishin (herring) nigiri. The thick cut herring is shaped into a box-like piece of nigiri, making it a beautiful and satisfying dish.
It is said to have rich fat and be very thick, yet still so good that you can finish it without finding it too much.
☆kazushi☆
The herring nigiri, served in a unique portion, is a one-of-a-kind piece that is especially worth having at this time of year. The way it lets you fully enjoy the fish without feeling too much richness really shows the chef’s keen eye. The tuna was excellent tonight as well. Oma-produced summer tuna from Oma was aromatic and fresh tasting, and even considering the course price, it was an incredible value.
Source:☆kazushi☆'s review
ゆんゆん様
It was a very filling course, and the contents left us completely satisfied. I loved the ankimo (monkfish liver) they served as a small appetizer so much that I asked them to make it as a hand roll after the course ended. That was amazingly good too…! It was so delicious that I would really recommend it to anyone who still has room to try it.
Source:ゆんゆん様's review
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Photograph:Christa。
Sushidokoro Rin is a sushi restaurant located inside ANA Crowne Plaza Hotel Sapporo, about a 7-minute walk from Sapporo Station. It is a place that is easy to visit even with children.
The interior is a warm space with wood as the main theme. At the counter seats, large cuts of fish are said to be on display.
Photograph:スパマキシマム
They source fresh seasonal neta (sushi toppings) and serve sushi aged to bring out its best flavor. Aging gives it a deeper umami, which pairs well with the shari (sushi rice) made with tangy akazu (red vinegar).
When you eat the chutoro (medium fatty tuna) with salt, it brings out the refined sweetness of the tuna and tastes surprisingly good.
Photograph:ハムちゃん55
The appetizers other than sushi are also well liked. The "ni-awabi (simmered abalone)" is said to be tender, with its rich flavor concentrated.
When paired with the beni-tade (peppery water pepper sprouts) and liver sauce served alongside, the spicy note makes a nice accent and goes great with drinks.
bab223
This time, I had the omakase, and it was a restaurant I was very Manzoku with! What surprised me first was the shari (sushi rice). The balance of acidity and sweetness was spot on, it was light and airy, and it paired perfectly with the toppings. I was impressed by the very distinctive shari, which felt different from any sushi rice I had ever had before. Of course, all the ingredients were fresh, and the shining umami of the seafood in particular left a strong impression.
Source:bab223's review
KK636
Everything was very good. The local Hokkaido catches like maika (Japanese flying squid) and scallops were especially good, but the tsubugai (whelk) we ordered as an extra was amazing. It was large and thick, with great texture and lots of umami, a dish that really made us feel we had come all the way to Hokkaido.
Source:KK636's review
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Photograph:KH129
Just a 4-minute walk from Sapporo Station, Sushi Kokoro Nakamura is a place where you can enjoy authentic sushi made with a focus on wild caught seafood rather than farmed fish.
In addition to counter seats where you can watch the chefs at work, the restaurant offers various types of seating, including Sunken kotatsu seating and zashiki (tatami room seating).
Photograph:ナイジェル
You can enjoy fresh sushi here, with ingredients sourced from the market every day.
The anago (conger eel) is said to become fragrant when seared, while the flesh stays plump and tender. Its melt-in-your-mouth texture is a big draw, and many people seem to order it as an add-on to the course menu.
Photograph:hirotooo
The value packed lunch menu is also popular. The contents change depending on the season and what is available that day, but it comes with nigiri (hand formed sushi), a bowl dish, and dessert, making it a very Manzoku meal.
The ara-jiru (fish head soup) is said to be full of flavor, and the dessert is also well made and tasty.
219101
We had Omakase small plates and nigiri. Including the Japanese sake paired with them, everything was very good, and it made for a great night in Sapporo with full Manzoku. If I have the chance, I would definitely love to visit again.
Source:219101's review
ミが3つでミミミ
• Lunch Nigiri A Set
The portion is just right, the toppings are fresh, and everything tastes great. The sushi rice is seasoned on the stronger side. It even comes with dessert, so it is a very Manzoku lunch.
Source:ミが3つでミミミ's review
464
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Photograph:www.doom.now.cc
Terada is known for its fresh sushi, mainly made with ingredients from Hokkaido. The toppings are large and the shari (sushi rice) is on the smaller side, so you can fully enjoy the flavor of the seafood.
The menu offers two options: the roughly 1-hour "Short Course" and "Terada no Kisetsu no Full Course."
Photograph:・レイ
The course contents vary by season, and you can enjoy the best sushi of that time while receiving one on one hospitality.
They prepare two types of shari (sushi rice), one with akazu (red vinegar) and one with komezu (rice vinegar), and use them depending on the neta (sushi topping). It has a light texture and a gentle sweetness, with an excellent balance with the topping.
Photograph:ケガニ
One dish they always serve as part of the course is “uni (sea urchin) and steamed awabi (abalone) topped with caviar, with awabi liver sauce.”
Even people who do not usually like awabi say it is tender and easy to eat, and that the cream has real depth and tastes great.
se007
Every topping, carefully prepared with great attention, was excellent, and rare Japanese sake kept coming out one after another, leaving us completely Manzoku. The dishes, which go beyond the usual bounds of Japanese cuisine and bring in touches of Chinese and French cooking, also set this place apart from other sushi restaurants.
Source:se007's review
The food was great, but the drinks were also excellent, and I left Manzoku. I was surprised that when I told the chef what kind of sake (Japanese rice wine) I liked, he brought out exactly the right one... I definitely recommend enjoying the drinks along with the meal!
Source:https://www.doom.now.cc/en/hokkaido/A0101/A010102/1076502/dtlrvwlst/B514745562/
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Photograph:ひだか あど
Sushi Isono is a restaurant built around the concept of enjoying high quality sushi in a beautiful, extraordinary space.
Artists handled the space, sound, logo, and plates respectively, and its simple yet refined atmosphere is part of the appeal.
Photograph:ハイランドパーク4.42
They are also particular about their seafood toppings, sourcing seasonal neta (seafood toppings) from all over Japan, including Sapporo and Toyosu in Tokyo.
The "anago nigiri (conger eel sushi)" is said to have a soft texture thanks to careful prep work that includes removing the bones one by one.
Photograph:Mameco123
For a sushi restaurant, the tuna that can be called its signature is sourced from places like Oma (a town in Aomori Prefecture) in Aomori Prefecture and Shiogama (a city in Miyagi Prefecture) in Miyagi Prefecture.
The otoro (fatty tuna) is said to have refined fat and a texture that melts away smoothly without feeling heavy.
高3ももりん
The interior has a calm atmosphere, and the counter, with the warmth of wood, feels very refined. The chefs’ movements are beautiful as well, making it a space where you can focus on each piece. Every topping had the kind of outstanding freshness you would expect from Hokkaido. The uni (sea urchin) and hotate (scallop) in particular had a rich sweetness and seemed to melt in the mouth.
Source:高3ももりん's review
NORINOO
First, every sushi topping is top grade. For example, the kinmedai (golden eye snapper) nigiri, lightly seared on the skin side, fills your mouth with toasty aroma and rich flavor, with a melt-in-your-mouth texture. The chutoro and akami tuna also have a deep taste, with perfect balance against the shari. Each topping is carefully prepared, and the nigiri brings out the best of every ingredient.
Source:NORINOO's review
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Photograph:讃岐そば
Kuriya is a sushi restaurant away from the busy downtown area of Sapporo, where you can enjoy a meal without feeling formal. The calm interior has counter seating only, so you can take your time and enjoy a good meal.
Some repeat customers say it feels so comfortable that just visiting warms their heart.
Photograph:ピナレロドグマF10再スタート
They adjust how each piece is shaped depending on the pace of the course and the topping, so you can enjoy every piece of nigiri (hand-formed sushi) at its best.
The nishin (herring) is said to have rich fat and be aged just the right amount. When you put it in your mouth, it is said to have surprisingly deep umami.
Photograph:らくだ丸
Another specialty is the “Buiwa Base” soup, made from the bones and trimmings of the seafood used for the sushi. It is said to be carefully and slowly prepared, with an especially rich dashi (Japanese soup stock).
Along with the seafood flavors, it also has notes of garlic and crab, making it a great match for drinks.
くりくりログ
This is a hidden gem where you can enjoy seasonal washoku (Japanese cuisine) and drinks in a calm atmosphere. The Omakase course. Both the sushi and the small plates are all very good, and the portion is enough to leave you properly Manpuku. It is a little away from Susukino, but it is one of those places worth going out of your way to visit.
Source:くりくりログ's review
4fe0c4
I felt that each dish was very delicious and carefully prepared. It was a course meal, and they always serve so much that I can never finish it all. They have dishes you can only taste here, so I want to come back when the season changes!
Source:4fe0c4's review
