Photograph:HIRO’s
Even within Japan, a country blessed with seafood, Hokkaido is known as a place with lots of great fish and shellfish. Sushi in particular has a reputation for being among the best in the country. So this time, we’ve put together a list of popular restaurants where you can enjoy sushi unique to Hokkaido. They are introduced by area: Sapporo, Otaru, Hakodate, and Abashiri.
Created: July 21, 2026
This article is based on5,001Tabelog reviews.
Table of Contents
Photograph:☆流れ星
Chokotto Zushi Bettei is a restaurant themed around “Hokkaido x Okinawa,” the far north and far south of Japan, serving sushi and dishes that combine ingredients and cooking methods from both regions. It is conveniently located a 2-minute walk from Susukino Station on the subway.
On the late night only menu, they offer the “Chokotto Set,” which comes with 1 hour of All you can drink, otsumami (small bites), and 5 pieces of nigiri (hand-formed sushi).
Photograph:sptaka
The nigiri topped with miibai (grouper), an Okinawan fish, is said to have firm, plump flesh and great flavor.
Among the Okinawan-style a la carte dishes are sweet shrimp marinated in awamori (Okinawan distilled spirit) and sashimi of goat meat.
Photograph:セロニアス2016
Nigiri made with chip (sockeye salmon), a fish unique to Hokkaido. "Chip" is a word from the Ainu, the Indigenous people of Hokkaido, meaning "fish," and it refers in particular to himemasu (sockeye salmon).
With a nice amount of fat, chip is said to have a clean, refined taste that is lighter than salmon.
rakubou
It is a small, cozy restaurant, and the chef is easy to chat with. Above all, the food is great. The sushi is excellent of course, but the collaboration dishes from Okinawa and Hokkaido are fresh and creative, with plenty of seasonal ingredients, leaving me Manzoku. Awamori (Okinawan distilled spirit) at a sushi restaurant was also especially good, and it was a new discovery for me.
Source:rakubou's review
頚椎安定まくら
Every dish was thoughtfully put together, and the combinations were wonderful. The ankimo (monkfish liver), sanma (Pacific saury), and uni (sea urchin) were especially delicious... By 7:30 p.m., the place was full. I recommend making a reservation. It is a restaurant I would like to visit again.
Source:頚椎安定まくら's review
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Photograph:グルメハンター・酔いどれ天使
Sushi Tenchijin is a sushi restaurant that serves just one menu, an Omakase course, and it is conveniently located a 2-minute walk from Susukino Subway Station.
The basement-level dining room has counter seats and a Private room, and the layout lets you watch the chefs at work even from the Private room.
Photograph:グルメハンター・酔いどれ天使
The nigiri with Tomakomai-produced hokki-gai (surf clam) is said to let you enjoy its springy texture and rich umami. The freshness unique to the local area really stood out.
Besides that, you can enjoy nigiri sushi with kinki (channel rockfish) and nishin (herring), giving you a taste of Hokkaido specialties.
Photograph:ハイランドパーク4.42
The specialty "shime-saba no bo-zushi (pressed vinegared mackerel sushi)" made with mackerel from Funka Bay has beautiful cut surfaces and is popular for its perfect level of vinegar curing on the mackerel.
A classic style for saba bo-zushi is to place thinly shaved kombu kelp on top and press it into shape in a wooden box.
soba_jp
I visited Sushi Tenchijin, located in the basement of the F-45 Building in the heart of the Susukino area. The calm interior lets you enjoy your meal while watching the chef's careful work from the counter, for a moment that feels a little out of the ordinary. Every dish was put together to bring out the quality of the ingredients, and I could really feel the appeal of Hokkaido.
Source:soba_jp's review
ひさや
When you sit at the counter, the crisp scent of wood fills the air as sushi, shaped with careful movements, comes together right in front of you. On this day, I mainly had seasonal fish from Hokkaido, and every piece had a great balance of umami and aroma. The vinegared rice was gently warm, with a light texture that loosened softly in the mouth. I especially felt the chef’s delicate touch in the way the white fish and shellfish were handled.
Source:ひさや's review
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Photograph:MBmb
Hizen has a black toned interior that is rare for a sushi restaurant, creating a mature atmosphere like a bar. It is conveniently located a 4-minute walk from Susukino Station on the subway.
The food is also creative Japanese cuisine that adds a twist to traditional washoku (Japanese cuisine).
Photograph:ののちゃちゃ
The photo shows a piece of toro nigiri topped with freshly grated yama-wasabi (Japanese horseradish).
Yama-wasabi, also called Ainu wasabi, is a type of wasabi native to Hokkaido. It has a fresh heat that clears the nose, and when grated, it turns white like snow.
Photograph:やっち1215
The chawanmushi (savory egg custard) is said to have a risotto-like finish, with cheese and sushi rice in addition to awabi (abalone) and mushrooms.
Besides that, you can enjoy a range of creative Japanese dishes that are not bound by the usual Japanese style, such as hamo (pike conger) and tomato tempura.
基本は寿司好き
Comfortable jazz plays inside, creating a calm atmosphere. Time seems to pass at an easy pace here. Every appetizer has that extra bit of care put into it. They make good use of seasonal ingredients, so the meal is enjoyable from the very start. The nigiri is built mainly around ingredients from Hokkaido, and everything is exceptionally fresh. The hotate (scallop) and ikura (salmon roe) were especially memorable.
Source:基本は寿司好き's review
RiKa_a
Although it is a sushi restaurant, it is a place where you can enjoy many creative dishes. It gives the impression of having many menu items you can enjoy with all five senses, including sight, texture, and aroma.
Source:RiKa_a's review
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Photograph:ラムちゃん5656
Nidaime Tatsuyoshi Tanukikoji Ten, about a 5-minute walk from Odori Subway Station, is popular for offering sushi made with fresh seafood the owner buys at the market every morning in a casual setting. The 1st floor has a rare standing sushi style for Susukino, while the 2nd floor has table seating in Semi-private rooms.
They source their Japanese sake from a wholesaler that carries local Hokkaido labels.
Photograph:にゃじの幸せな口
The popular nigiri "aburi hakkaku (seared sailfin poacher)" uses hakkaku, a rare fish with an angular body that is famous as a fish you can only eat in Hokkaido.
People say the rich flavor that overflows from its plump flesh is impressive. There were also reviews saying they were Surprising by how rich and fatty it was.
Photograph:もえちゃん♡
On the second floor, there is a course you can order even without a reservation. The photo shows a lunch course with local fish nigiri (hand-formed sushi) as the main feature.
You can also order dishes à la carte, and there is an All you can drink option for drinks (70 minutes).
TSK0419
At the standing counter on the first floor, I ordered the following!・sanma (Pacific saury)・shimaaji (striped jack)・akami (lean tuna)・hokkigai (surf clam). The sanma had a nice amount of fat, and I could really taste the distinct flavor you expect from blue-backed fish! Once in your mouth, it also had a clean savory taste, and it felt fairly well balanced with the shari (sushi rice)!
Source:TSK0419's review
ringo128128
The carefully selected sushi made with seafood chosen by expert eye at the market is amazingly fresh, and every piece is delicious♪They serve it with nigiri rice seasoned with a special blend of akazu (red vinegar), and the rice is on the smaller side while the toppings are thick, making it easy to eat, with the akazu hitting just the right balance.
Source:ringo128128's review
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Photograph:koh_302
"Sapporo Sushi Yokota" is a sushi restaurant opened in Sapporo by the famous Tokyo tempura restaurant "Tenpura Yokota." The restaurant's policy is to serve seasonal ingredients at peak freshness with skilled craftsmanship.
It is a 3-minute walk from Hosui-Susukino Station on the subway, and they say you can enjoy good sushi in a calm atmosphere.
Photograph:udmau1122
The sushi, served one piece at a time on a glossy black plate, is said to shine like jewelry. Each piece is said to let you taste the rich fat and the delicate knife work.
The vinegared rice uses Tokyo-style (Edomae-style) akazu (red vinegar).
Photograph:さなたろう1985
Given that the restaurant has its roots in a tempura shop, many reviews say the tempura is excellent. Tempura is also included in the course.
The photo shows botan-ebi (spot prawn) tempura. The crisp batter and juicy flesh are said to be excellent.
6c6da0
They showed us to a Private room in front of the counter. All the staff looked neat and offered pleasant, polite service. As they served each dish, they explained what it was. The sushi and tempura were all fresh, carefully prepared, and very good.
Source:6c6da0's review
The tempura was really delicious. They also served sushi made mainly with ingredients from Hokkaido. The akami-zuke (marinated lean tuna) was also very good. The pace of the service was just right, and even though I went alone, I felt comfortable. I went on a weekday evening, and it filled up quickly, so a reservation is a must.
Source:https://www.doom.now.cc/en/hokkaido/A0101/A010103/1079267/dtlrvwlst/B514654633/
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Photograph:ブルーブルー３４
Sushidokoro Tatsutoshi is a restaurant where the head chef, who has been making sushi in Susukino for 25 years, serves sushi made with ingredients unique to Hokkaido.
The place has a casual atmosphere where you can enjoy chatting with the chef. They offer courses with All you can drink, and at lunchtime you can relax and enjoy the experience at your own pace.
Photograph:chakapon
This place is known for serving fresh seafood from Hokkaido, including the tarabagani (red king crab) nigiri shown in the photo.
They use a special vinegar mixed with kombu kelp powder for the shari (sushi rice), which gives it a slightly greenish color.
Photograph:小魔王57693
The photo shows the nigiri in the "Hamanasu Course" with All you can drink. It also comes with sashimi, grilled fish, kaisen chawanmushi (seafood steamed egg custard), fried dishes, and more.
They also offer an A la carte "nigiri assortment" (10 pieces) and the lunch-only "Omakase nigiri" (12 pieces).
おいしいもの大好き君
At the sushi restaurant "Tatsubin" in Sapporo, it was one moving moment after another! What surprised me first was the nigiri topped with nama hokke (raw Atka mackerel). I strongly associated hokke with grilled fish, so being able to eat it raw was a first for me... and it was amazingly tasty, rich with fat!
Source:おいしいもの大好き君's review
puusan2171
The personality of the staff, the atmosphere, the clientele, and of course the food, everything was just right. I could see why this place has stayed so popular for so long. I visited during a trip to Hokkaido (Japan’s northern island). It was really a great choice.
Source:puusan2171's review
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Photograph:ブルーブルー３４
Sushi Shikura is unusual for a sushi restaurant, with a counter surrounding the kitchen made not of white wood but of copper. You can enjoy sushi here in a modern, bar-like atmosphere.
There are counter seats only, but reservations are available. The restaurant is conveniently located a 1-minute walk from Susukino Station on the subway.
Photograph:満腹六郎
Zuke maguro (marinated tuna) is nigiri sushi made with tuna soaked in a soy-based sauce. It is said to be well aged to bring out the fish's full flavor.
People also say that toppings prized for their freshness, such as Pacific saury and hokkigai (surf clam), are also very good, giving the meal a distinctly Hokkaido feel.
Photograph:hirosee128
The “ikura gunkan-maki (battleship roll with salmon roe)” is said to use miso-marinated ikura instead of the usual soy sauce-marinated salmon roe. Some say that marinating it in miso brings out more richness and umami in the ikura.
They also seem to offer various kinds of sushi that show off their own ideas and extra care.
ハヤタランド
・Shikura Premium Course
The course brings out the quality of the ingredients, then adds the owner's good sense for cooking. The restaurant has a chic atmosphere and feels very comfortable. Small dishes that make the most of seasonal ingredients appear one after another, then nigiri sushi starts coming out from the middle into the second half of the course. The standout is the zuke maguro (marinated tuna), with a rich and deeply flavorful sauce that spreads across your mouth and delivers a top class taste with every bite.
Source:ハヤタランド's review
満腹六郎
A polished, modern facade. An elegant L-shaped counter seating area. The young chef carried himself with confidence, making this a place where you could relax and enjoy your meal. The courses are JPY9000 and JPY12000. The drinks menu is Specially selected and shows great taste.
Source:満腹六郎's review
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Photograph:minimeg
Shiki Hanamaru Susukino Ten is a sushi restaurant just a 2-minute walk from Susukino Station on the subway, sourcing seasonal fish from places like Nemuro in eastern Hokkaido. It offers a lineup of local sake from across Hokkaido, including Kushiro and Kutchan, and you can also choose courses with All you can drink.
The interior is spacious with 110 seats, and there are also Private room available for groups of 4 or more.
Photograph:masatora85
The photo shows a 7-piece set of nigiri sushi. On this day, the toppings included botan ebi (spot prawn), uni (sea urchin), scallop, and sujiko (salmon roe), among others. Some said, "As expected, Hokkaido uni and scallops are on a different level."
Among the nigiri sets, they also offer Katsu-gai no Nigiri, which lets you enjoy a variety of fresh shellfish.
Photograph:パパ430317
The "nama uni (fresh sea urchin)" served in a wooden box is said to be great eaten first as sashimi, then with half of it enjoyed as sushi by ordering vinegared rice. It can sell out, so it is best to order it early.
The "kani miso toban-yaki (crab tomalley grilled on a ceramic plate)" is also popular, and it comes with nori and vinegared rice so you can make gunkan-maki (battleship sushi) with it.
gooo3104
This is the “real Sapporo sushi” loved not only by tourists, but by locals too. You can casually enjoy it at the counter, but the taste is the real deal. Each piece is packed with the seasons of Hokkaido.
Source:gooo3104's review
4412a2
When you open the restaurant door, you are welcomed by warm lighting and a cozy atmosphere. The interior is spacious, and the full glass windows facing Tsukisamu-dori (Tsukisamu Avenue) let you enjoy the view outside while spending a relaxing time. The sushi toppings stand out for their freshness and generous thickness, and the skill of the chefs shines through in each piece.
Source:4412a2's review
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Photograph:papa340224
Sushi no Hishida is about a 5-minute walk from Hosui-Susukino Station on the subway and serves fresh sushi with a focus on seasonal fish from Hokkaido.
They have a good selection of local sake from Hokkaido, and they also offer courses with All you can drink. There are Private room options, but solo diners can also feel comfortable at the counter.
Photograph:ずぅまぁ
The photo shows tarabagani (red king crab) nigiri sushi. On top of the leg meat, it also has loosened crab meat.
The shari (sushi rice) is said to be replenished frequently with just the right firmness, and served in a state that is always slightly warm.
Photograph:iwaku375
The counter has a charcoal grill section, where you can also enjoy a variety of seafood grilled over fragrant charcoal.
Along with the "nama taraba-yaki (grilled fresh king crab)", the "shishamo-yaki (grilled shishamo smelt)" uses dried shishamo from Hokkaido, so you can savor local seasonal seafood in charcoal grilled a la carte dishes.
ずぅまぁ
I came with a reservation for seats only, but ordered the chef’s Omakase nigiri course. It was a 12-piece Omakase nigiri set. Every topping was fresh and satisfying, and the size and softness of the shari (sushi rice) were just right and tasted great! The atmosphere at the counter seats was lovely too, and I thought the value for money was unbeatable!
Source:ずぅまぁ's review
ほの9942341219
I booked this place when I traveled to Hokkaido and went there! I was able to enjoy all kinds of delicious dishes like ozukuri (sashimi platter), chawanmushi (savory steamed egg custard), tempura, and sushi, and I was very Manzoku! It was also great that they had All you can drink for alcohol!! It was honestly so good that I kept groaning with delight while eating (lol)!
Source:ほの9942341219's review
311
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Photograph:ブルーブルー３４
Kani Zushi Kato Sapporo Ten is a sushi restaurant run by a crab wholesaler, where you can enjoy high quality Hairy Crab and tarabagani (red king crab). It is also conveniently located, about a 3-minute walk from Odori Subway Station.
They have a wide selection of Japanese sake, with about 30 kinds available, including local Hokkaido sake and bottles from around Japan.
Photograph:f.hir223
The photo shows two servings of the “Omakase nigiri 9 pieces.” It also includes sushi toppings famous as Hokkaido specialties, such as soi (rockfish), hokke (Arabesque greenling), nishin (herring), and hokki-gai (surf clam).
Uni and ikura, served as gunkan-maki wrapped in nori, are also known as Hokkaido specialties.
Photograph:さいばんばん
The legs of the "yaki tarabagani (grilled red king crab)" are big, and the tightly packed meat is said to be sweet and plump. It is also said to taste great with the koji miso in the foreground.
You can enjoy crab dishes prepared in many different ways, including nigiri sushi and tempura. There is also the "Kani-zushi Tanno Course," which lets you enjoy plenty of crab.
k99852
We had taraba (red king crab), both grilled and boiled. Both were good, but I liked the grilled one more because it had a nice roasted aroma. It may be a bit unconventional, but I love mayonnaise, so I also really like eating crab with mayonnaise (´ω｀) They gave me some mayonnaise when I asked. Everything was good, but what really stood out was how delicious the sujiko (salmon roe) was.
Source:k99852's review
yoshi892292
I ordered the Omakase sushi and a kaisendon (seafood Rice bowl). They kindly accommodated even my small requests. The toppings were fresh, and I could feel the chef’s care in the work. The yamawasabi (Japanese horseradish) hosomaki at the end had a sharp kick that brought tears to my eyes. I just happened to be passing by, but I could eat right away, and it was absolutely the right choice!
Source:yoshi892292's review
107
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Photograph:スパマキシマム
The concept at Sushi-dokoro Rin is to bring together the techniques of Edomae-zushi (Tokyo-style sushi) and fresh seafood from Hokkaido. The restaurant is a 7-minute walk from JR Sapporo Station.
They are also particular about the shari (sushi rice), which has a big impact on the taste of the sushi, and they use "Yukisayaka" rice from Mukawa, Hokkaido.
Photograph:naoka723
The photo shows chutoro (medium fatty tuna) nigiri. The tuna is sourced from Yama Yuki, a famous tuna wholesaler in Tokyo's Toyosu Market. After aging it, the chefs prepare each piece in the best way, one by one.
They also recommend eating the chutoro with salt. The salt is said to bring out the sweetness of the chutoro.
This is murasaki uni (purple sea urchin) from Wakkanai, and because it is so generous in volume that it falls apart if placed on a plate, the chef hands it to you directly.
Many reviews say its creamy, rich flavor and ocean breeze like taste are outstanding.
sugi-iitoko
The interior is a high quality space centered on warm wood tones, and it has a Special feel where you can enjoy the chef’s careful movements and the live atmosphere up close across the counter. Embarrassingly, there were many fish whose names I was hearing for the first time, which added to the Special feel and made it exciting! The sushi was incredibly delicious, with akazu (red vinegar) rice that paired perfectly, but I found the individual seafood dishes especially tasty.
Source:sugi-iitoko's review
おひるねzzz
In the calm Japanese modern atmosphere, watching the chef carefully shape each piece by hand builds your excitement. The aged neta (sushi topping) has deep umami, and the balance with the red vinegar rice is just right. The appetizers besides the sushi are also memorable, including a delicate and elegant dish of madai (Sea Bream) soft roe served with jelly, while the ezo awabi (Ezo abalone) niawabi (simmered abalone) was tender and packed with flavor.
Source:おひるねzzz's review
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Photograph:www.doom.now.cc
Sushigokoro Nakamura is a sushi restaurant an 8-minute walk from JR Sapporo Station, where you can enjoy sushi at the counter or relax in a horigotatsu (sunken floor seating) Private room available for 2 people or more.
They are particular about using wild caught fish, which they personally select at the market every day. They also offer a lineup of Japanese sake, mainly local sake from Hokkaido.
Photograph:hirotooo
The lunch set menus are popular. The photo shows the “C Lunch Set” in a 1.5 serving size. It comes with a soup dish and dessert.
The nigiri set, which comes in three tiers, can each be ordered in a 1.5x portion.
Photograph:みうぱぱ0516
"Nakamura (6 items)" is an Omakase assortment of sashimi based on what came in that day. Every piece is said to be guaranteed fresh.
The nigiri Omakase, "Nakamura (11 pieces)," is also popular for its high level of Manzoku.
dcce1c
The toppings made with seasonal “tennenmono (wild caught seafood)” have rich flavor, and the balance with the sushi rice is spot on. The nigiri (hand formed sushi) in particular has real presence in each piece, so much so that every bite makes you think, “This flavor...!” The lineup of local sake also focuses on bottles from Hokkaido, and they pair perfectly with the sushi.
Source:dcce1c's review
219101
We had Omakase with small plates and nigiri. Including the Japanese sake pairings, everything was very good, and it made for a great night in Sapporo (Sapporo). If I get the chance, I would definitely love to visit again.
Source:219101's review
465
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Photograph:gotoh515
Terada, a 7-minute walk from Odori Koen Station on the subway, is a sushi restaurant that serves dishes made with a focus on freshness, mainly using ingredients from Hokkaido.
The calm space has counter seating only, and diners can enjoy their meal while taking in the live atmosphere. They also seem to have a wide selection of Japanese sake and wine.
Photograph:口福ヤマトモ
The botan ebi (spot prawn) nigiri, a specialty from Hokkaido, is popular for being fresh and delicious. It is said to have an amazing sweet, rich texture. The topping on it is botan ebi roe.
For other nigiri sushi, shellfish such as hokki-gai (surf clam) and hotate (scallop) are also well known for their freshness.
Photograph:masak396
The “uni (sea urchin) and steamed awabi (abalone) topped with caviar with awabi liver sauce” is a popular regular menu item.
The uni is said to be delicious, including uni from Nemuro, with careful selection of additive-free uni made without alum for coloring.
marin.shoku
If you want to enjoy sushi in Hokkaido, this is one of the first places that comes to mind. The nigiri topped with plenty of dosan shokuzai (Hokkaido ingredients) is a place I can confidently recommend, especially to visitors from outside Hokkaido✨Every topping, carefully selected from the sourcing stage, is large and incredibly fresh. You can directly taste the full flavor of the ingredients.
Source:marin.shoku's review
味いちもんめ
Anyway, every piece of neta (sushi topping) was delicious. The taisho (head chef) also gave clear explanations, so the conversation was fun too. If I had to say which topping stood out most, it would definitely be nishin (herring). It felt like it completely changed what I thought herring could be. It was so good that I’d visit just to eat this nishin alone^_^
Source:味いちもんめ's review
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Photograph:讃岐そば
Kuriya is a sushi restaurant by reservation only where you can enjoy an Omakase course, located a 5-minute walk from Nango 7-chome Station on the subway.
The restaurant has a homey feel, so you can enjoy your meal without feeling stiff or formal. There is counter seating only.
Photograph:sap0224
If you want to try a topping unique to Hokkaido, the recommended choice is nishin (herring) nigiri. The nishin is cured with akazu (red vinegar), and it has a great reputation for tasting absolutely amazing.
The fine knife cuts are a craftsman's technique called honegiri (cutting through small bones), which makes the flesh with its many tiny bones easier to eat.
Photograph:ピナレロドグマF10再スタート
The sashimi of Matsukawa karei (Hokkaido spotted halibut), a Hokkaido specialty known as the king of flatfish, is said to be made with firm flesh that is aged enough to bring out its umami.
It is served with a jelly of sanbaizu (a mix of vinegar, mirin, and soy sauce) blended with bonito dashi.
MONAKO
I was excited to have so many different kinds of sushi and otsumami (small dishes to go with drinks) served little by little. I especially liked the ankimo (monkfish liver), abalone liver sauce, bouillabaisse, and tender simmered octopus. The restaurant has counter seating only, and it feels more down to earth than luxurious, but I thought it was good value for money. The sushi was also delicious.
Source:MONAKO's review
ピナレロドグマF10再スタート
The meal is structured so that tsumami (small plates) and nigiri (hand-formed sushi) are served alternately, rather than the more common format where the meal moves on to nigiri after the tsumami, so it seems they really designed it for enjoying drinks. This is a great place for people who love to drink! There is also quite a lot of food, with about 25 items on this day, so it is best to come very hungry.
Source:ピナレロドグマF10再スタート's review
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Photograph:あんよ♪
Sushi Yashiro is a sushi restaurant about a 7-minute walk from Maruyama Koen Station on the subway, where you can enjoy a casual meal in a calm atmosphere.
They offer a wide selection of toppings from Hokkaido, and the shari (sushi rice) is a blend of Hokkaido-grown rice. Their creative sushi also seems to be popular.
Photograph:グルメを求めてどこまでも！
The popular lunch set "Omakase Sushi 12 Pieces" is said to include unusual toppings such as pressed herring sushi, whale tongue (tongue), and octopus leg simmered in bancha tea.
They brush the sushi toppings with a sweet and savory soy sauce before serving. They also offer a 15-piece set, as well as a set that comes with clear soup and dessert.
Photograph:ヤギのペペ
The grilled dish served in the dinner course was said to be cod soft roe and shishamo (smelt) placed on kombu kelp.
The course is served in the order of appetizers, sashimi, grilled dishes, nigiri sushi, and clear soup, letting you fully enjoy Hokkaido seafood.
かなきち君★
No matter what you order, you can enjoy plenty of Hokkaido (Hokkaido) local fish!! From lesser-known toppings to the classic ones, everything is super fresh!!! The balance with the lightly loosened sushi rice was great, and it was delicious! Some pieces had a bit more wasabi than expected now and then, but that just added to the charm! I really liked being able to enjoy great local fish.
Source:かなきち君★'s review
グルグルメアンちゃん
I was shocked by how one piece after another just kept coming out‼️I wonder how many pieces we ate... Still, every single one was amazingly good, and I was really glad we went. This time I went with a friend who came from Gifu, and we had been talking about going to Toyosu to eat maguro (tuna) next time, but we realized this place was more than enough, and my friend was blown away by the high level of sushi restaurants in Sapporo.
Source:グルグルメアンちゃん's review
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Photograph:www.doom.now.cc
Otaru Ori Zushi is a sushi restaurant that serves seafood from around Otaru and the waters off Hokkaido, with counter seating on the first floor and zashiki (tatami seating) on the second floor in a cozy, compact setting. It is about a 9-minute walk from JR Otaru Station.
Depending on the season, you can enjoy fresh northern catches such as kinki (channel rockfish), hokke (Okhotsk atka mackerel), and nishin (herring).
Photograph:kenシュランガイド
The dinner "Unga Course" comes with 9 pieces of nigiri sushi. The lineup includes Hokkaido-style toppings such as hokkigai (surf clam), nishin (herring), and uni (sea urchin), and the small bowl also comes with ikura rice.
Before the nigiri in the course, they serve an assortment of sashimi with Hokkaido specialties such as kinki (channel rockfish) and hakkaku (sailfin poacher).
Photograph:nhpmd
The photo shows ara-jiru (fish head and bone soup) made with kinki (channel rockfish). At sushi restaurants, the leftover head and bones after the sashimi is prepared make a good stock, so they are often used in soup dishes.
This ara-jiru made with rich, fatty kinki, a specialty of Hokkaido, is said in reviews to be a luxurious dish.
takac671
They carefully explain the production region of each neta (sushi topping) and when it is in season, then make the nigiri to match, which is just great. I also appreciated how they watched the timing and formed each piece so it could make it into your mouth within 3 seconds of being made. I was able to enjoy neta that you would not usually get to eat as sushi in Oedo, all at the highest quality, and it was delicious. The fact that the tableware was made of glass also felt very Otaru-like, which was nice.
Source:takac671's review
The nishin (herring), prepared with great care, and the uni (sea urchin), piled up so high it made me think, This much?!, were so good that I ordered refills again and again (lol) At this level of taste and luxury, you can only get this price here. It was honestly amazing.
Source:https://www.doom.now.cc/en/hokkaido/A0106/A010601/1053984/dtlrvwlst/B514178824/
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Photograph:飛んだ決まった
Sushi-dokoro Saika is a sushi restaurant a 5-minute walk from JR Otaru Station. You can enjoy seasonal seafood selected by the owner’s trained eye. It seems to be popular for its style of serving seasoned sushi that you eat as is, rather than dipping it in soy sauce.
There are three courses each for lunch and dinner, and at night you can also order à la carte.
Photograph:気ままな飲兵衛
The 12-piece Omakase nigiri set "Hamanasu." It includes toppings unique to Hokkaido such as bafun uni (short-spined sea urchin), nama-nishin (fresh herring), botan ebi (spot prawn), and ikura (salmon roe), and is said to be highly satisfying.
There are also 10-piece and 13-piece sets. All of them come with clear soup, and you can pay extra to change it to ara-jiru (fish bone soup).
Photograph:よしはっと
The hokke (Atka mackerel) and sakuramasu (cherry salmon) sashimi get great reviews for being delicious. Grilled hokke is well known across Japan, but being able to eat it as sashimi is something unique to Hokkaido.
Sakuramasu is a salmon family fish that swims upstream around cherry blossom season, and Hokkaido sakuramasu is also said to be especially good, with rich fat and great flavor.
酒の一滴、血の一滴
When it comes to Otaru (a port city in Hokkaido), it has to be sushi ♫ We started with a few light bites, then enjoyed sushi toppings unique to Kita no Daichi (the great northern land, Hokkaido). To go with them, of course, we compared several kinds of local sake. The fish and the sake were both great, and we left fully Manzoku!
Source:酒の一滴、血の一滴's review
夢正禅志
The chef was also very friendly, and my friends were happy too. As for the nigiri, I had the Aya Course for lunch. This seems to be the Otaru style, where rather than eating it with soy sauce and wasabi, the chef quickly brushes on the soy sauce with a brush before serving it. I ate it just as it was, and really enjoyed it while fully taking in the flavor and texture of the ingredients.
Source:夢正禅志's review
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Photograph:www.doom.now.cc
Sushi Kura is a sushi restaurant where you can enjoy hon-maguro (bluefin tuna) from Toi-cho, Hakodate. They are also popular for seasonal a la carte dishes that pair well with alcohol.
It is a 2-minute walk from Shiden Chuo Byoin Mae Station. In addition to spacious counter seats, they also have a koagari (raised tatami seating area).
Photograph:グルメタクシー
Many people come here just for the nigiri topped with Toi honmaguro (Pacific bluefin tuna). The akami (lean tuna), chutoro (medium fatty tuna), and otoro (fatty tuna) in the photo are also said to be outstanding.
Toi faces Oma in Aomori across the Tsugaru Strait, and Oma is known as a top production region for large honmaguro, so they can be considered part of the same fishing grounds.
Photograph:arima1112
The “10-piece nigiri” is said to focus mainly on live local catches from nearby waters, including tuna from Toi.
They only make salmon nigiri when Hokkaido sake (salmon) is available. The crab nigiri is topped with kani miso (crab tomalley).
Ryow5628
Honestly, I have to say the storefront looked so upscale that I hesitated a bit before going in lol. But as soon as I entered, the taisho (chef-owner), along with the okami (proprietress), gave me a warm welcome and seated me at the counter. I had not decided on the menu when I made the reservation, so I chatted with the taisho and he brought out various dishes as the meal flowed along! He mainly served nigiri (hand-formed sushi), and everything was really good lol.
Source:Ryow5628's review
kuni0206
A wonderful restaurant that basically serves local ingredients. The sushi was at its best as we ate while listening to the chef's very clear and enjoyable explanations of the dishes. The seasonal sanma (Pacific saury) was especially good. It was a great meal!
Source:kuni0206's review
186
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Photograph:www.doom.now.cc
About a 10-minute walk from JR Hakodate Station, Sakae Zushi Takasagodori Shiten is a popular sushi restaurant with over 30 years of history, known for its casual atmosphere.
You can casually enjoy sushi made with fresh seafood bought each morning at a local market, either as an assortment or by ordering your favorites. In addition to counter seating, the restaurant also has Japanese-style zashiki (tatami seating).
Photograph:お酒が飲みたい
It is recommended to start with the Omakase sushi 12-piece set, then order your favorites. There are about 30 kinds of nigiri (hand-formed sushi) and about 10 kinds of nori-maki sushi (seaweed roll sushi) to choose from.
The Omakase sushi also comes in 10-piece and 7-piece sets, and both include miso soup.
Photograph:いちがくまむ
The hokki (surf clam) moto-yaki is a dish made by putting hokki, crab, and ground squid into a crab shell, then baking it with an egg yolk sauce called “moto.”
It is said to be packed with pieces of hokki and shredded crab meat, and is popular for its outstanding flavor.
LBVCO
This sushi restaurant is a short walk from the station. Since I was already in Hakodate, I wanted to try a place that locals actually visit, so I stopped by. I loved the atmosphere, where even solo diners can quickly enjoy a meal at the counter. It is a memorable place where I chatted with the customers next to me and enjoyed my solo trip.
Source:LBVCO's review
いちがくまむ
In addition to the set, I ordered the extra ika-tonbi (squid beak) skewer, JPY275, which had a nice crunchy texture and just the right amount of salt. It went perfectly with the kani miso-yaki (grilled crab tomalley) (this miso mayo grilled version is insane) and Chitosezuru atsukan (hot sake). I also ordered the hokki (surf clam) moto-yaki, JPY1,320, another dish that gets great reviews. This was dangerously good. They say moto is a sauce in the stage before mayonnaise is made, mixing egg yolk and oil.
Source:いちがくまむ's review
94
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Photograph:keipon0414
Sushi Yamashida is a sushi restaurant about a 12-minute walk from JR Abashiri Station, serving only seasonal ingredients with a focus on seafood from the local Okhotsk Sea.
The carefully chosen plates and serving ware selected by the chef are also beautiful, and the restaurant offers Omakase dishes you can enjoy with your eyes as well, thanks to the careful knife work.
Photograph:スカクー
Scallops from Notoro-ko (Lake Notoro) are said to be big and plump, with a taste that really leaves an impression.
Notoro-ko, located north of Abashiri, is a saltwater lake connected to the Sea of Okhotsk and is known as a treasure trove of scallops, hokki (surf clams), and Hokkai shimaebi (Hokkai striped shrimp).
Photograph:やすこぢ
The photo shows oysters from Saroma-ko (Lake Saroma) dressed with ponzu sauce. You eat the plump oysters with grated daikon radish and ponzu sauce.
Brackish Saroma-ko is rich in plankton and is famous as a place where rich, creamy, delicious oysters are grown.
KYMY787
A few otsumami (small dishes to go with drinks) come out first, followed by sushi. They use ingredients that feel very Hokkaido, and everything was delicious. There were also many tourists there, enjoying conversation with the taisho (head sushi chef). We also had a great time, and highly recommend it. This is a place you will definitely want to visit when you come to Abashiri.
Source:KYMY787's review
ジャッピー
I really got to enjoy the bounty of the Sea of Okhotsk with shredded kegani (horsehair crab), Hokkai shimaebi (Hokkaido striped shrimp), kani no sotoko (crab outer roe), and a tasting comparison of uni (sea urchin) from Donan and uni from Abashiri. Of course the uni was great, but the scallops from Lake Notoro were also big, plump, and incredibly impressive!
Source:ジャッピー's review
