Photograph:JUNJUN09090909
Odori in Hokkaido is the central area of Sapporo, home to lively downtown streets and the expansive Odori Park. It has great access and a convenient location for shopping and dining. Around the station, there are plenty of places where you can enjoy local seafood as nigiri sushi. This time, we’ve rounded up recommended sushi restaurants you’ll want to visit at least once.
Created: July 21, 2026
This article is based on4,230Tabelog reviews.
Table of Contents
Photograph:カフェモカ男
Sushi no Kura, about a 4-minute walk from Odori Station, is a hideaway-like sushi restaurant tucked away in a basement with no sign.
With only 5 counter seats and operating by reservation only, it is popular for its Omakase course made with Special seafood sourced from around Japan, where guests can enjoy creative nigiri in a quiet and refined atmosphere.
Photograph:黄色のたぬき
The signature nigiri with toro (fatty tuna) layered with uni (sea urchin) from Rishiri lets the warm shari (sushi rice) bring out even more umami in each piece.
It is said to have a great balance of acidity and sweetness, with a clean finish free of off notes. There was also a review saying you can really feel the Hokkaido character.
Photograph:DGD
The "Cold Tachi Fry" is a signature dish made by lightly blanching soft roe, chilling it, and coating it with fine breadcrumbs.
It is said to be light on the outside and creamy on the inside, bringing out the sweetness and richness of the soft roe. It is also popular as a dish that pairs well with Japanese sake.
mit54
When you open the door, the inside has the feel of a bar. I started with beer, and partway through switched to Japanese sake, with the owner serving recommended drinks. The course included 7 small plates, then a soup, followed by 10 pieces of sushi. It lasted about 2 hours. Both the small plates and the sushi focused on seasonal ingredients from Hokkaido, and everything paired well with the drinks. It was even better than expected.
Source:mit54's review
Lonelyspoon
Appetizers are on the lighter side, and the balance of the sushi is just right too. The flavor composition is also excellent—light and aromatic, yet still deeply satisfying. The way they use ingredients with a furikake-like feel, such as kazunoko (herring roe) and shaved karasumi (dried mullet roe), makes you feel the connection to Ninokura, while the chef at Sushi no Kura adds “aroma” there—the breath of the season.
Source:Lonelyspoon's review
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Photograph:かつろ
Sushidokoro Ichii is a small hideaway style sushi restaurant with a warm atmosphere, just a 2-minute walk from Susukino Station.
In the calm interior, which has only 6 counter seats and 1 table, you can fully enjoy seasonal Hokkaido ingredients prepared by a skilled sushi chef.
The attentive service is also pleasant, and some reviews said that even first-time visitors can quickly feel at home in the restaurant.
Photograph:しんのすけ０８
The popular Botan course includes a full set of 12 pieces, such as hirame (olive flounder), botan ebi (spot prawn), hotate (scallop), awabi (abalone), uni (sea urchin), and ikura (salmon roe).
The small shari (sushi rice) made with Hokkaido rice "yukisayaka" feels light, letting the natural sweetness and texture of each ingredient come through clearly. Each piece is said to be arranged so you can enjoy the kind of good taste that only comes in season.
Photograph:ラーメン大王0328
The appetizer assortment brings together a full lineup of dishes to go with drinks, including house-made shiokara (salt-cured seafood), nama-karasumi (fresh bottarga), conger eel aspic, and Hairy Crab dressed with crab miso.
Among them, the nama-karasumi is said to be moist and rich, with a gentle saltiness that brings out its umami. This pairing makes your drink go down easy, and it is a popular set with Japanese sake lovers.
What was Surprising was that they served kegani (horsehair crab) from the very first otoshi (small appetizer). After that, the flow was perfect too, with 4 kinds of otsumami (small bites) (the karasumi (dried mullet roe) was far too good), dashi broth, butter-grilled awabi (abalone), sashimi, and sushi. As for the drinks, they also let us enjoy plenty of Japanese sake, and I may have gotten a little too drunk. Thank you very much for the polite service all the way to the end.
Source:https://www.doom.now.cc/en/hokkaido/A0101/A010102/1002533/dtlrvwlst/B511253450/
bababanbi2000
The sashimi assortment was especially good, and I had the rare seasonal scallop roe, which was excellent. I’d love to eat it again. I was also very Manzoku with the nigiri, both in variety and portion. It’s a small independently run restaurant, but it had a warm, homey feel that was really nice. They also have a wide selection of craft gin and shochu (Japanese distilled spirit), so I think you can enjoy those too!
Source:bababanbi2000's review
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Photograph:グルテツ
Just a 1-minute walk from Sapporo Station, Sushi-dokoro Rin, located on the basement level of ANA Crowne Plaza Hotel, is a sushi restaurant with a refined Japanese modern feel.
With only a quiet counter and Private room seating, you can relax and enjoy tsumami (small dishes) and nigiri (hand-formed sushi) while taking in the careful movements of the chefs up close.
Photograph:一級うん築士
The chutoro (medium fatty tuna) is a piece of nigiri where the shari (sushi rice) blended with akazu (red vinegar) and shirozu (white vinegar) gently loosens, bringing out the sweetness and umami of the fish, seasoned with salt, in a clear and vivid way.
The fat does not feel heavy and spreads with elegance, making this a popular nigiri that many people rave about as being so delicious it makes them sigh.
Photograph:ハムちゃん55
The Ezo awabi (Ezo abalone) from Hakodate is a signature dish featuring tender simmered meat coated in a rich liver sauce. The aroma of wasabi and benitade (red water pepper sprouts) adds a nice accent, and each bite leaves a lingering savory taste that keeps opening up.
It also pairs exceptionally well with Japanese sake, and people say it is a dish that stays in your memory long after the visit.
おひるねzzz
The aged seafood toppings have deep umami, with an excellent balance against the akazu (red vinegar) sushi rice. The appetizers besides the sushi are also impressive. One delicate and elegant dish features madai (Sea Bream) soft roe served with gelée, while the Ezo awabi (Hokkaido abalone) simmered abalone is tender and packed with concentrated flavor. The steamed oysters wrapped in prosciutto also have just the right saltiness and richness, making the drinks go down easy.
Source:おひるねzzz's review
mino3966
The uni nigiri used top grade Hokkaido Rishiri uni, and I could even taste the flavor of kombu kelp, so it made me want even more uni. Before the agari (tea served at the end), I paid an extra charge to get uni rice, with uni on top of yumepirika rice cooked in a kama (traditional pot), and it may have been the most luxurious dish I have ever eaten from all the meals I have had so far〜
Source:mino3966's review
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Photograph:グルメハンター・酔いどれ天使
Sushi Tenchijin, an 8-minute walk from Odori Station, is a place known for its high-quality space wrapped in calm silence.
With only 8 counter seats, the relaxed interior lets you enjoy your meal while watching the chef’s careful work. The menu is well regarded for making the most of the ingredients, and you can take your time enjoying the flavors of Hokkaido.
Photograph:nomut164
The Omakase is popular for its red vinegar sushi rice, which has just the right firmness and brings out the flavor of the toppings.
The meal continues with chutoro (medium fatty tuna), sweet shrimp, and kinme (golden eye snapper), and some diners are surprised at how the hidden knife cuts change the texture of the hokki surf clam. Along with the carefully put together progression, the Clay Pot rice is also well known for how good it is, making this a highly satisfying meal.
Photograph:seya.life
The To finish sea urchin Rice bowl is a luxurious bowl topped with plenty of murasaki uni (purple sea urchin) over sweet rice cooked in a Clay Pot.
It is praised for having no off notes, rich umami, and a gentle mouthfeel in great balance, making it a popular finishing dish where you can enjoy the full, Hokkaido-like flavor.
ひさや
Every piece showed a great balance of umami and aroma. The vinegared rice was pleasantly warm, with a light texture that gently fell apart in the mouth. I especially felt the chef’s delicate touch in the handling of white fish and shellfish. The Japanese sake I paired with it was Ezo no Kuma and Tokachi Kamikawa Taisetsu. The former was soft, with the sweetness of the rice spreading gently, while the latter had a crisp acidity that brought out the umami of the sushi. This is a place where sincerity shines more than flashiness.
Source:ひさや's review
wonhwa
All the food was delicious, and the atmosphere of the restaurant and the chef's warm personality made it such a fun time. The Clay Pot rice was also really good, and I ended up having another serving. The texture of the cucumber in the kappa-maki (cucumber roll) was something I had never experienced before, and I found it really interesting. I also liked that they had a wide selection of drinks.
Source:wonhwa's review
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Photograph:我意
Chokotto Zushi Bettei, a 2-minute walk from Susukino Station, is a sushi restaurant with a Hokkaido x Okinawa theme.
In a calm space with 7 counter seats, guests can enjoy a wide range of otsumami (small dishes to go with drinks) and a large selection of alcohol. With an easygoing feel and authentic nigiri side by side, it is loved as a place you can stop by without feeling formal.
Photograph:グルメハンター・酔いどれ天使
Their signature hon-maguro (bluefin tuna) stands out for its balanced richness and nice aroma, and it is said to open up with sweetness in your mouth.
It is prepared without any sinew, making it easy to eat, and the carefully crafted nigiri has a pleasant texture. Though classic, it is well liked as a piece with high Manzoku.
Photograph:bgurumebom
The popular ankimo (monkfish liver) stands out for its rich, creamy taste. Adding narazuke (Nara-style pickles) brings out the umami even more, which comes as a pleasant surprise, and it is a dish that makes you want Japanese sake.
It is such an addictive and delicious plate that people say they could keep eating slice after slice.
Tsucchii17
A compact sushi restaurant with only counter and box seating. The à la carte dishes besides sushi are also excellent, but more than anything, the sushi was just too good✨The balance of the neta (toppings) and shari (vinegared rice) is spot on, and the sushi is so complete you can enjoy it as is without adding soy sauce. Once you take a bite, it leaves you in a blissful daze.
Source:Tsucchii17's review
Mi_56
I ordered the recommended course and Japanese sake from Hokkaido, and came away satisfied with the steady stream of great dishes and sushi. In particular, the local sweet shrimp and ankimo (monkfish liver) served with narazuke (Nara-style pickles) were delicious. The restaurant also had a wide range of à la carte dishes, making it a place I’d like to visit again.
Source:Mi_56's review
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Photograph:DGD
Hizen, a 4-minute walk from Susukino Station, is a calm sushi restaurant with chic black-toned decor and jazz playing in the background.
With an Omakase-only style and just 8 counter seats, it is known for nigiri sushi made with seasonal ingredients and creative Japanese dishes, and is loved as a quiet hideaway for adults where they can enjoy a slow meal.
Photograph:函館ブルー
The nigiri topped with otoro (fatty tuna) and yama-wasabi (Japanese horseradish) is appealing for how well the pairing works even without soy sauce.
The sweetness of the fat and the fresh heat come together nicely, and with the shari gently falling apart, it leaves a rich finish. This is a popular piece that lets you fully enjoy the quality of Hokkaido seafood.
Photograph:たべパイド
The three-color Rice bowl served to finish the Omakase course, topped with uni (sea urchin), ikura (salmon roe), and kani (crab), is a small but luxurious dish.
It is said to have a nice balance of popping texture and rich umami, with a flavor that pairs well with Japanese sake. Carefully finished in a way that reflects the restaurant’s well-known creative cuisine, it was said to leave a sense of Manzoku.
基本は寿司好き
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 toppings from Hokkaido, and everything is amazingly fresh. The hotate (scallop) and ikura (salmon roe) were especially memorable. With the All you can drink course, the drinks go down very easily, so be careful not to overdo it.
Source:基本は寿司好き's review
こぶたにゃにゃ
The maguro (tuna) sukiyaki had just the right balance of sweetness and rich tuna fat, and the hamo (pike conger) and tomato tempura with nori (seaweed) sauce was light, not heavy, with a refined seaweed aroma that was wonderful. Each piece of sushi also had its own touch, with wasabi, ginger, or jelly added, and since you do not dip it in soy sauce yourself, I could really taste the quality of the carefully chosen ingredients.
Source:こぶたにゃにゃ's review
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Photograph:kaaahoooy
Nidaime Tatsuyoshi, a 5-minute walk from Odori Station, is a place where you can enjoy stand-up dining on the 1st floor and reservation-only courses on the 2nd and 3rd floors.
Its sushi, made with fresh seafood purchased every morning, is well liked, and they also have a wide selection of Japanese sake. Another appealing point of this restaurant is that you can choose your seating to match the occasion.
Photograph:けっち6
The small red vinegar shari (sushi rice) brings out the flavor of the toppings, with the clear umami of hirame (olive flounder), the rich melt-in-your-mouth texture of otoro (fatty tuna), and the sweetness of hakkaku (sailfin poacher) and botan-ebi (spot prawn) making a strong impression.
Engawa (flounder fin) lightly scented with yuzu salt and the house-made kanpyo-maki (dried gourd roll) are also popular, and many diners say they are very satisfied with the carefully made nigiri.
Photograph:きみ8574
The "Wagyu teppanyaki on a ceramic plate" is a luxurious dish made with A5 rank lean meat cooked slowly and carefully. People say the rich flavor of the Wagyu and the sweetness of its fat gently spread across the palate, while the tender texture leaves a strong impression.
It also pairs well with wasabi soy sauce and salt, and the side vegetables like king oyster mushroom and zucchini have made this plate popular as well.
けっち6
The sushi rice here is made with akazu (red vinegar) and formed on the smaller side. The balance between the rice and the neta (topping) is really nice〜. They also have a wide selection of local sake, so this is a great pick for anyone who likes to drink. This is a place where you can enjoy authentic and delicious Edomae-zushi (Edo-style sushi) at a reasonable price.
Source:けっち6's review
DGD
The sushi part stood out as especially gorgeous even within the course. Because the shari (sushi rice) was very small, the flavors of the toppings themselves came through clearly. I could enjoy in order the clean umami of hirame (flounder), the rich melt-in-your-mouth texture of otoro (fatty tuna), and the refined fat of hakkaku (sailfin poacher), while the sweetness of botan-ebi (spot prawn) and uni (sea urchin) also felt wonderfully luxurious.
Source:DGD's review
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Photograph:ブルーブルー３４
Sapporo Sushi Yokota, a 3-minute walk from Hosui-Susukino Station, is a restaurant created by a well-known spot in Azabu-Juban.
It features a calm space with counter seating and Private room seating, and one of its highlights is that you can enjoy both sushi and tempura as a course meal. People say you can feel the careful preparation in each dish and relax at an easy pace.
Photograph:risai05
The nigiri is glossy, and some say the careful work that goes into each piece really stands out. The 8 pieces, including akami (lean tuna), chutoro (medium fatty tuna), shiromi (white fish), and aburi (seared fish), are arranged in a well balanced selection, and the freshness is especially noticeable.
The tenmaki made with torotaku (fatty tuna and pickled daikon), kani (crab), and ebi (shrimp) is also popular, offering a luxurious mix of fragrant nori and rich texture.
Photograph:さなたろう1985
The tempura is known for its light batter, with a finish that locks in the good flavor of the ingredients.
The botan-ebi (spot prawn) in particular stands out for its crisp texture and juicy bite, and many people order more. Even though it is a sushi restaurant, people say the quality is on par with a specialty shop.
お食事処 愛知
The interior has table seating and counter seating, and it feels full of luxury. Still, the atmosphere is comfortable and easy to settle into. The chef is easy to talk to, gives clear explanations of the dishes, and also serves drinks such as Japanese sake, recommending his top picks and bottles that pair well with the food. This time, we had three kinds of Japanese sake. They were so easy to drink that we kept going at a quick pace.
Source:お食事処 愛知's review
earthakira
The fatty maguro (tuna) and refined shiromi (white fish) were excellent. The tempura stood out for its fresh fried aroma and light batter, and the nishin (herring) tempura was especially superb that day. Crisp on the outside and tender inside, its rich flavor filled the mouth. With the luxury of enjoying sushi and tempura alternately, it was a deeply satisfying meal from start to finish.
Source:earthakira's review
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Photograph:ブルーブルー３４
A 5-minute walk from Susukino Station, Sushidokoro Tatsubin is a calm spot centered around counter seating, with raised tatami seating and Private room options as well.
The friendly personality of the head chef is also well regarded, and the restaurant is popular for letting guests enjoy seasonal Hokkaido flavors while chatting with the sushi chef. The sushi, prepared with careful attention to detail, has earned strong support.
Photograph:３きち
The 8 pieces of nigiri in the “Hamanasu Course” feature Hokkaido-style toppings such as herring, hakkaku (sailfin poacher), otoro (fatty tuna), kinki (channel rockfish), and bafun uni (short-spined sea urchin), making for a lineup that really shows off the freshness and the chefs’ skill.
The otoro in particular stands out for its rich, melt-in-your-mouth taste, and some guests are surprised by how fatty the fresh hokke (Atka mackerel) is. The slightly green shari (sushi rice) made with kombu kelp vinegar is another distinctive touch.
Photograph:ブルーブルー３４
The kaisen chawanmushi (savory steamed egg custard with seafood) includes daily ingredients such as shrimp, squid, kinki (channel rockfish), and cod, and is well liked for its smooth texture and the gentle umami of the shrimp sauce.
Some days it also comes with crab, and people enjoy it as a carefully prepared dish with a high level of Manzoku.
ビッグハングリー
The chef was very friendly, and the warm, homey atmosphere was really charming. Every piece of sushi was fresh and delicious, and you could feel the chef’s care in each one. Not only were the ingredients top quality, but the presentation and balance of flavors were also spot on. When I visit Hokkaido again, this is definitely a place I’d like to stop by once more.
Source:ビッグハングリー's review
chakapon
We asked for the Omakase course without any fried items. We had a great meal of seasonal seafood from Hokkaido. Everything was delicious, but the shio mizu uni (saltwater sea urchin) (murasaki uni (purple sea urchin) and bafun uni (short-spined sea urchin)), botan ebi (spot prawn), Hokkai shima ebi (Hokkai striped shrimp) (raw and boiled), and toki shirazu (early season chum salmon) were especially good, and they are not easy to find in the Kanto area. The chef was also friendly, and we had a fun meal.
Source:chakapon's review
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Photograph:かおり5868
Taishu is a calm sushi restaurant a 2-minute walk from Hosui-Susukino Station, with a striking counter made of natural wood.
In addition to seafood from around Hokkaido, they also serve seafood from Kyushu, and it is said to be a place where you can enjoy high quality food without feeling too formal. The restaurant has counter and table seating, so you can relax and enjoy conversation with the taisho (head chef).
Photograph:cmasa1007
The nigiri is said to balance red vinegar shari (sushi rice) with seasonal toppings, making it easy to enjoy at a good pace. In addition to Hokkaido scallops, uni (sea urchin), and ikura (salmon roe), the selection also includes toppings shipped directly from Kyushu, such as sazae (turban shell) and mackerel sashimi.
The otoro (fatty tuna) melts on the tongue with rich fat, while the akami (lean tuna) has deep flavor, showing careful craftsmanship in each piece.
Photograph:レブルおじさん
The corn kakiage (mixed tempura fritter) is said to pair the kernels’ sweetness with a light batter really well, and it has a good reputation for going great with drinks. It is one of the more popular tempura dishes made with ingredients from Hokkaido, and its crisp texture makes it a very satisfying dish.
They also offer snacks made with ingredients from Kyushu and local sake, and many people enjoy them together.
レブルおじさん
While more sushi places in Susukino have recently shifted toward course-style dining, this is one of the few valuable machi-zushi (neighborhood sushi bars) in Susukino where you can order as much of your favorite toppings as you like. The selection of sushi toppings is excellent, and they also offer a wide range of otsumami (small dishes to go with drinks) and a la carte items.
Source:レブルおじさん's review
にっしー241998
The menu offered not only sushi but also a full range of dishes including grilled fish, and everything was very good, leaving us very satisfied with the experience. We used a tatami room seat for two, and while the restaurant was quiet, it did not feel overly formal, so we felt very comfortable.
Source:にっしー241998's review
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Photograph:ラムちゃん5656
Just a 1-minute walk from Susukino Station, Sushi Shikura is a popular spot where you can enjoy great sushi in a modern space marked by its striking copper counter.
With only 8 counter seats, guests can watch the chef’s careful work up close, and it is said to be a place where you can take your time and enjoy sushi in a calm atmosphere.
Photograph:hirosee128
The nigiri stands out for its freshness and careful prep, and even the temperature of the shari (sushi rice) and the way it is shaped make it especially pleasing.
The toro (fatty tuna) is said to have an excellent balance of richness and acidity, with melt-in-your-mouth flavor that leaves an impression. From the sweetness of botan-ebi (spot prawn) to the rich feel of uni (sea urchin), each piece offers a high level of Manzoku.
Photograph:あみちき
The popular "kani no uni-ae (crab dressed with sea urchin)" is a luxurious dish where the sweetness of the crab overlaps with the rich depth of the sea urchin.
It is said to be rich yet not heavy, with a flavor that lets the natural appeal of the ingredients come through clearly. It also pairs well with Japanese sake, and though it is a small dish served quickly, it apparently leaves a strong impression.
hirosee128
As you watch the taisho (head chef) at work, you can enjoy a number of seasonal dishes and nigiri. Built on solid skill, the cooking brings in fresh ideas and makes the dishes feel new. Pairing sushi and sake creates a great harmony. It was Manzoku. It was a great meal!
Source:hirosee128's review
ラムちゃん5656
You can watch the food being prepared right in front of you, so you can eat with peace of mind. And seeing it from the cooking stage makes it even more exciting. Many of the dishes are served on stylish tableware, and some pieces are apparently made by artists from Sapporo, which shows real attention to detail. I had a delicious course meal. They serve seasonal ingredients, so it made me want to come back in a different season too.
Source:ラムちゃん5656's review
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Photograph:ブルーブルー３４
Sushi Isono, a 5-minute walk from Odori Station, charms guests with its high-quality counter seating warmed by the feel of wood and a space designed by artists.
This is a place where you can take your time enjoying nigiri made with fresh fish sourced from around Japan along with Special Japanese sake.
Photograph:deion388
Every nigiri stands out for its freshness, with otoro (fatty tuna) offering a melt-in-your-mouth texture, while aji (horse mackerel), kohada (gizzard shad), and botan ebi (spot prawn) are rich in umami and very Manzoku.
The balance with the small shari (vinegared rice) is also pleasant, and even the anago (conger eel) and tamago (Japanese omelet) served at the end show a high level of quality.
Photograph:kz-am199
The popular small dish “uni (sea urchin) and kegani (horsehair crab)” is a luxurious plate layered with rich sweetness and umami. It also looks elegant, and people say it pairs perfectly with Japanese sake.
With every bite, the flavors of the ingredients spread across the palate, and it is said to stand out as one of the most memorable dishes in the course.
高3ももりん
The interior had a calm atmosphere, and the counter with the warmth of wood felt very elegant. The chefs’ movements were beautiful too, making it a space where I could focus on each piece. Every topping had the kind of outstanding freshness you’d expect from Hokkaido. The uni (sea urchin) and hotate (scallop) in particular had a rich sweetness and seemed to melt in the mouth. The otoro (fatty tuna) had refined fat, without any heaviness, and it melted away smoothly.
Source:高3ももりん's review
yoshi12172
A hideaway-like restaurant a little away from the busy downtown area. The interior is simple and refined. The spacious setting makes you feel a bit pampered. The course includes tsumami (small bites) and nigiri (hand-formed sushi). It really suits my taste. It is honestly so good. The head chef is also pleasant and very attentive.
Source:yoshi12172's review
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Photograph:gotoh515
Terada, a 5-minute walk from Odori Station, is a calm sushi restaurant with counter seating only, known for its careful craftsmanship centered on fresh ingredients from Hokkaido and its warm service.
It also has a good selection of Japanese sake and wine, and people say even first-time visitors can feel comfortable here.
Photograph:ハイランドパーク4.42
The Rausu kinKi (channel rockfish) has rich fat, and this single piece is neatly finished with salt and citrus. It is well known for its clear umami, and even though it is large, it does not feel heavy and leaves a clean finish as it gently melts away.
It is said to be a dish with the rich flavors that feel distinctly Hokkaido.
Photograph:masak396
The sakizuke (appetizer) of steamed abalone topped with uni (sea urchin) and caviar is praised for its great balance of richness and aroma.
Many say the umami that spreads with each bite is very pleasing, and that it pairs well with Junmaishu and wine. It is a luxurious combination that builds anticipation from the very start.
The food was great, but the drinks were just as good, and I was very Manzoku. When I told the chef what kind of sake I liked, I was surprised when he brought out exactly the right one... I highly recommend enjoying the drinks along with the meal! The delicious food and drinks became a great memory of the trip. Thank you very much.
Source:https://www.doom.now.cc/en/hokkaido/A0101/A010102/1076502/dtlrvwlst/B514745562/
marin.shoku
If you want to enjoy sushi in Hokkaido, this is one of the first places that comes to mind. The nigiri made with plenty of dosan (Hokkaido-produced) 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 exceptionally fresh. You can really taste the full flavor of the ingredients directly.
Source:marin.shoku's review
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Photograph:ようへい食べ歩き
Sushigokoro Nakamura is a 5-minute walk from Odori Station and is located in the basement of a building. Many people visit for nigiri sushi made with fresh fish purchased daily. You can enjoy it with Hokkaido Japanese sake as well.
The restaurant offers a wide range of seating options, including counter, table, koagari (raised tatami seating), and Private room seating, making it very convenient to use.
Photograph:みうぱぱ0516
The nicely balanced shari (sushi rice) and very fresh neta (toppings) work in harmony, and people say every piece of nigiri honestly brings out the quality of the ingredients and tastes great.
The assortment lined with en-sui uni (saltwater sea urchin), octopus, crab, and chutoro (medium fatty tuna) is satisfying to eat and is highly praised for the careful work that goes into it.
Photograph:slm-mtu
Tsubugai (whelk) is said to have a pleasantly firm, crunchy texture, with the refined aroma of wasabi layered on top.
Its moderate heat pairs well with Japanese sake, and people say it is so good they cannot stop reaching for it with their chopsticks. The snack menu is extensive, and this is a popular item that many people enjoy along with sushi.
ma_115601
After the otoshi (small appetizer), we had Akkeshi oysters, Bibai asparagus, and sasa-dake (bamboo shoots). For sashimi, they served us hirame (flounder), hokkigai (surf clam), and toro (fatty tuna). We enjoyed it with local sake from Sapporo, and after that we were pretty full and took a short break. We went with the Omakase sushi and enjoyed mainly ingredients from Hokkaido. The shio mizu uni (sea urchin in salted water) and both the head and legs of the octopus were outstanding.
Source:ma_115601's review
心我歩喜雄
A local told us this place was good, so we visited for the first time. Even with just two of us, they seated us in a zashiki (tatami seating area), and we were able to eat in a relaxed setting. They only offer nigiri as an assortment, but since the Premium one comes with uni (sea urchin), we went with that. The chutoro had a nice rich fat content and tasted great. The kani miso yaki (grilled crab tomalley) was lightly seasoned, which made it easy to enjoy.
Source:心我歩喜雄's review
465
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Photograph:岐阜の狼
Just a 1-minute walk from Hosui Susukino Station, Sushikyuu is a Japanese modern restaurant with counter seats, raised tatami seating, and Private rooms.
You can enjoy Special seafood selected from Hokkaido and around Japan with red vinegar sushi rice, and it is also popular for its versatility and wide selection of Japanese sake.
Photograph:takuya.s79
The nigiri, made with akazu (red vinegar) sushi rice and thick cuts of topping, is all very fresh and prepared so you can enjoy it as is.
Among them, the uni (sea urchin) is so popular that you may want to order extra, and the toro, botan-ebi (spot prawn), hotate (scallop), and kinki (channel rockfish) also offer a satisfying taste experience.
Photograph:ブルーブルー３４
Known as a home-style dish from Hokkaido, kasube no nikogori (jellied soft skate) is loved for its bouncy gelatinous texture and the pleasant bite of the cartilage.
Its simple yet deep flavor pairs very well with Japanese sake, and people enjoy it as a comforting dish.
Taro Sho
This is a sushi restaurant on the slightly eastern side of Susukino. I chose it because it has a Private room. The food and nigiri sushi came out at a nice pace, and they had a wide selection of drinks. It was a class reunion, and everyone seemed Manzoku. It was not too expensive and not too formal, but the sushi was very good and easy to enjoy, so I thought it was just right for going with a group of 4 or so.
Source:Taro Sho's review
グルメアザラシ
We had ordered a course, but still had room, so we added some nigiri sushi. It stays open late at night, so it is very convenient, and the food is consistently good. I recommend the ume chawanmushi (savory steamed egg custard with plum)! I think they also have a wide selection of drinks.
Source:グルメアザラシ's review
134
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Photograph:柊山
Sushi no Hishida, a 5-minute walk from Hosui-Susukino Station, is a sushi restaurant known for carefully crafting sushi with seasonal ingredients from Hokkaido.
The refined interior, filled with the warmth of wood, offers only counter seating and Private rooms, and also has a wide selection of otsumami (small dishes to enjoy with drinks) and local sake. The service is understated yet attentive, and people say it feels comfortable even on a first visit.
Photograph:roman474
The Omakase nigiri starts with hirame (flounder), then moves on to chutoro (medium fatty tuna), kohada (gizzard shad), ikura (salmon roe), and uni (sea urchin), making for a highly satisfying lineup.
Each piece is said to taste very fresh with no off notes, and the shari (sushi rice) is also well regarded for its perfect temperature and how gently it falls apart. Carefully finished right in front of you, every piece is said to leave a lasting impression.
Photograph:69c0bb16512
The course with All you can drink local sake is a luxurious lineup that includes otsukuri (sashimi), yakimono (grilled dish), tempura, chawanmushi (savory egg custard), and even sushi.
The chawanmushi is packed with ingredients and has a gentle flavor, and people also like that the dishes come out at a nice pace, making it a popular choice for those who want to fully enjoy local sake from Hokkaido.
axxe
The pace at which the sushi was served felt very comfortable, and what made it so great was that we never felt rushed. This time, enjoying each piece carefully shaped right in front of us at just the right rhythm was exactly the best part of sitting at a sushi counter. We also paired it with chilled sake while asking for recommendations, and it went perfectly with the food.
Source:axxe's review
ともたんX
From the moment we walked in, the itamae (chef) and all the staff greeted us warmly, and we enjoyed a pleasant meal all the way to the end. What surprised us was that they had a great selection of Hokkaido local sake, and it was included in the All you can drink option. I’d like to go again if I have the chance.
Source:ともたんX's review
311
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Photograph:zin
Washoku to Sushi no Nijo, a 10-minute walk from Odori Station, serves very fresh seafood, making the most of its location near the market.
With a calm interior featuring counter and table seating, this is an easy place to use for many occasions. People also like the attentive service, and it is known as a sushi restaurant where you can relax and enjoy your meal.
Photograph:夜更かしねこ
The "Special nigiri 13-piece" is a popular menu item, and each topping stands out for its freshness.
The uni (sea urchin), in particular, gets praise for its melt-in-your-mouth taste, with notes of seawater aroma and sweetness. The shellfish and ikura (salmon roe) also show off the appeal of the ingredients well, and people say this is a highly satisfying set.
Photograph:麺類みな大好き
Tokibi tempura (Hokkaido-style corn tempura) is a very Hokkaido kind of dish, with a light, crisp batter and the sweetness of corn spreading across the palate.
It has a soft, airy texture that makes it easy to eat, and it is a popular menu item that many people order along with sushi. Its gentle flavor that brings out the ingredient itself is one reason people like it.
takah880777
Every dish tasted great. The asparagus tempura was especially the best! The sashimi and sushi also tasted very good. The atmosphere in the restaurant was calm, and the service was good too. The Japanese sake from Aomori was so good that I ended up drinking a little too much.
Source:takah880777's review
りんご771
A sushi restaurant with a great atmosphere! The fish was very fresh, sweet, tender, and really delicious. Thinking crab was in season, I ordered it as a small dish, and it was packed full and incredibly tasty. The sushi was great too, with delicious rice that I really enjoyed... I want to go back again!
Source:りんご771's review
134
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Photograph:mjjeje126
Just a 3-minute walk from Odori Station, Kani Sushi Kato Sapporo Ten is a popular spot known for the selection you only get from a crab wholesaler run restaurant.
The spacious and refined interior has counter seating and Private rooms, and the calm atmosphere makes it easy to enjoy Hokkaido-style flavors. Its striking entrance also leaves an impression, and it is popular as a sushi restaurant that works well for many occasions.
Photograph:３きち
The toppings for the nigiri (hand-formed sushi), delivered fresh directly from a fishmonger, are all very fresh, and the rich flavor of uni (sea urchin) and otoro (fatty tuna) is said to stand out.
Each piece is finished with a brush of soy sauce, so you can enjoy it as is. Shako (mantis shrimp), ikura (salmon roe), and botan ebi (spot prawn) are also well regarded, and people say the fragrant aroma of the nori (seaweed) used for the gunkan (battleship-style sushi) is especially memorable.
Photograph:美食マニア198558
The “kani-kora guratan (crab shell gratin)” is a popular menu item that combines rich crab flavor with a thick béchamel sauce.
Its bright presentation served in the shell is also well liked, and many people order it in between sushi dishes. It also pairs well with alcohol, making it a highly satisfying dish.
グルメベース(@gourmetbase)
I stopped in on a whim, but the shari (vinegared sushi rice) was tasty too, and I was very satisfied. The gari (pickled ginger) was also good, so it felt nice to refresh my palate each time! The sushi toppings were large and shaped into easy-to-eat pieces, which was great. The next time I go to Hokkaido, this is one of the places I’d like to visit again.
さいばんばん
I really wanted to eat kani (crab) in Hokkaido, so I visited this place. The taraba (red king crab) was plump and springy. It was good on its own, and it was also good with the koji miso in front. The nama taraba nigiri was sweet and tasty too!
Source:さいばんばん's review
107
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Photograph:DGD
Sushi Taira, a 3-minute walk from Hosui-Susukino Station, is well known as a place where you can enjoy great sushi in a calm setting, with a refined black-themed interior and an L-shaped counter.
The menu is popular for its Omakase, made with carefully selected toppings chosen that day, and it also has a good selection of wine and Japanese sake to enjoy with the sushi.
Photograph:中目のやっこさん
The nishin (herring) nigiri is a very Hokkaido style piece, with no off notes and a gentle spread of rich flavor.
The well-defined grains of red vinegar rice balance sweetness and acidity just right, bringing out the topping's flavor. The lineup also gets good reviews for letting you enjoy Hokkaido ingredients such as kinki (channel rockfish), kegani (horsehair crab), and uni (sea urchin).
Photograph:まさみん0710
The house-made karasumi (dried mullet roe) is a popular dish that surprises many people with its nicely balanced saltiness and rich, melt-in-your-mouth flavor.
It also pairs well with wine, and many people order more. The savory taste slowly spreads across the tongue, and it is said to be a flavor that makes you want another drink.
まさみん0710
The inside of the restaurant had a calm atmosphere, and I was able to relax and enjoy my time there. The counter seats were almost full. I was impressed that all the sushi and à la carte dishes served in the course were beautifully presented. Everything tasted great too. It was all delicious, but the dishes that stood out were the ankou (monkfish), the nishin (herring) nigiri, and the beautifully presented ika (squid) nigiri.
Source:まさみん0710's review
じおえぬ
Enjoy top quality sushi at Sushi Taira! The seafood is outstandingly fresh, and every piece of nigiri shows the chef’s skill with consistently great flavor. The Hokkaido-style finishing nigiri in particular was on another level, with a perfect balance of rich umami and shari (sushi rice)! I had a blissful time in the calm atmosphere. This is a great restaurant you will want to visit again and again.
Source:じおえぬ's review
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Photograph:DGD
Sushidokoro Fushimi, a 3-minute walk from Susukino Station, is known for sushi made with seafood delivered from around Japan and shari (sushi rice) made from a blend of rice varieties.
The careful craftsmanship and warm service make it a comfortable place to dine, and it is well liked for letting guests enjoy a wide range of local sake and sushi in an unpretentious atmosphere.
Photograph:カケフの弟
The nigiri lineup features seasonal toppings, and guests praise the outstanding freshness of the Oma no chutoro (medium fatty tuna from Oma), scallops, botan-ebi (spot prawns), and more.
The vinegared sushi rice keeps the finish clean, and the kohada (gizzard shad) is also said to stand out. They can also adjust the portion size, and the meal is well liked for being satisfying to the very end.
Photograph:Ｐ948
The otoro (fatty tuna) negima skewer is a standout skewer, with the rich flavor of the fat brought out by the heat. Its melt-in-your-mouth texture is layered with a nice toasty aroma, and it is said to pair perfectly with Japanese sake.
As a different way to enjoy otoro than usual, this signature dish surprises many people.
eri08_0611
This time, we went with Omakase while also picking a few things we wanted to eat! Sushi really is great, isn’t it〜. You can enjoy seasonal items at their best. The chef’s lively conversation was fun too! Akagai (ark shell clam) and kohada (gizzard shad) were both firsts for me, surprisingly enough. They were so good〜. Even the otoro negima had amazingly rich fatty tuna and was incredible!
Source:eri08_0611's review
They kept serving one recommendation after another, and every single one was delicious. I started to get full partway through, but they made the sushi with smaller portions of shari (sushi rice), so I could enjoy it all the way to the end! My sister, who I took with me, said she wants to go again, so I plan to visit again.
Source:https://www.doom.now.cc/en/hokkaido/A0101/A010103/1000097/dtlrvwlst/B516936548/
