Sapporo business trip, day 3. After completing all scheduled activities, I had free time until boarding time, so I decided to take a trip from Sapporo to Otaru. I called ahead to have a familiar sushi restaurant open early in the evening, so I could have a drink there. The snow was gone and the comfortable town of Otaru was a pleasant walk towards Hanazono. I easily cleared the Hanazono intersection where I had slipped on snow during my last visit. However, each time I come, I feel like the town is becoming more deserted. The population decreases by about 2000 people every year, so the feeling of decline is real. There are fewer people walking around the town during the day, and more shops with closed shutters. Even familiar stores are closing one after another. It's quite sad. Nevertheless, my favorite sushi restaurant, Miyako Sushi, is still going strong. I remember visiting for the first time in 1998 when I traveled with my family, so it has been 25 years since I started going there. As usual, I opened the sliding door, entered the restaurant, and sat at the counter. I started with a glass of chilled (room temperature) sake, North's Victory. Then I started with the sushi. Medium fatty tuna, flounder fin, conger eel, spear squid, sweet shrimp, and young sprouts. It's still a bit early for herring roe on kelp. The medium fatty tuna today was almost like fatty tuna, with the fat blossoming in the soy sauce. The lean and tender bluefin tuna is from the volcanic bay, weighing less than 100kg. The sweet shrimp is from Shakotan, the spear squid and conger eel are from Nemuro, and the flatfish is from Matsumae, all seasonal flavors from Hokkaido. I enjoyed the simple yet luxurious taste of Hokkaido's sushi and the victory of the north, savoring the best of Hokkaido. The fatty tuna and botan shrimp in the omakase set were a great start. The botan shrimp from Rebun Island is top-notch. The plump, bouncy flesh and the popping eggs combine to create a perfect piece of sushi. Every time I eat it, I can't help but be amazed and nod in approval. The fatty tuna also has a great harmony with the sushi rice. Next, I had uni from Rebun Island and homemade ikura gunkan sushi. If you come in the summer, you can have local uni, but the uni from Rebun Island is also sweet and delicious. The ikura is marinated for about a week, giving it a fresh and refreshing texture. It's also delicious... The ark shell and Ezo abalone sushi were placed in front of me. The smooth and sweet ark shell and the chewy Ezo abalone, a different taste from the one I had in Arima last night, made for a delicious sushi experience. The crab and mantis shrimp, known as gasa shrimp in Otaru, were served next. The male gasa shrimp has a thick flesh and a rich umami flavor, different from regular shrimp. The crab is male snow crab, cut to fit the size of the sushi. In Edo-style sushi, you don't usually see crab legs, so it was a bit unusual, but tasty. The scallop was cut in half and served in two pieces. It's not the Arima Ishibutai tomb style, but a regular scallop sushi that I'm familiar with. The sweet taste and aroma of the scallop are comforting, giving me a sense of coming home. Although I'm not from the area. Finally, I had the tuna and octopus legs and suckers. Oh, this sweet shrimp is really sweet. It has a stronger sweetness than the sushi I had earlier. It seems that the sushi tastes even better when it's made by the chef. I had medium fatty tuna in sashimi form and fatty tuna in sushi form, so let's enjoy the taste of lean tuna as well. The lean tuna is light and refreshing, with a strong umami flavor. It's characteristic of bluefin tuna.

This time, it's about the sushi restaurant "Miyako Sushi" in Otaru, Hokkaido. When it comes to dinner in Hokkaido, sushi is a must. So, I went looking for a sushi restaurant in Otaru. I wanted to go to a place where locals gather, not just where tourists go, and I found Miyako Sushi. It's located in a residential area about a 15-minute walk from Otaru Station. This is the kind of place that only locals know about! Menu: Chef's choice sushi set for 3,900 yen. The chef's choice sushi set includes a total of 10 pieces, starting with fatty tuna, sea urchin, salmon roe, abalone, and more. This is a luxurious lineup for only 3,900 yen! I also ordered extra tuna and fatty tuna rolls.

I visited for lunch on a weekday. There was only one group of two customers in the restaurant. It was my first meal in Hokkaido after arriving from Tokyo, and it was a great choice! There were three options for sushi: regular, premium, and chef's choice, all with 10 pieces. I had a hard time choosing, but I went with the premium since I was planning to have sea urchin rice bowl in Shakotan the next day. However, I couldn't resist and ended up ordering the big botan shrimp from the chef's choice menu. It looked so tempting in the display case! The fish slices were very thick and delicious. I'm not a sushi expert, but I could tell it was really good! The staff were also very friendly and lovely.

I arrived in Otaru without a plan. On this day, I checked out of my accommodation and drove alone for a long journey. I arrived at the accommodation a little before 7 pm, and found a sushi restaurant recommended in a Hokkaido magazine at the accommodation. It was said to be the second oldest sushi restaurant in Otaru, established in 1934, now run by the third generation, and loved by locals as a popular sushi restaurant. Intrigued, I decided to call and visit. I started by quenching my thirst with a draft beer. I planned to have sashimi and sushi. The sushi menu offered different grades of sushi with varying prices based on the quality of the ingredients. I opted for the omakase sushi set which included 10 pieces with premium ingredients like large botan shrimp, fatty tuna, sea urchin, abalone, etc., priced at 3500 yen. The sushi chef also suggested a sashimi set that wouldn't overlap with the sushi set. Unfortunately, the Hokkaido sake was sold out, so I had Niigata's Shibatazuru sake instead. The omakase sushi set included fatty tuna, botan shrimp, Otaru sea urchin, salmon roe, scallop, abalone, Hokkaido surf clam, snow crab, Otaru flatfish, and a roll. The rice was slightly soft, and the fresh, large Hokkaido surf clam was particularly sweet. I was delighted to try the surf clam here after missing out on it at other places along the way. The quality and quantity of the sushi set for 3500 yen felt like a great deal. The head chef was very friendly and easy to talk to, making the dining experience enjoyable. At this price range, it's easy to see why this restaurant is loved by local families. I felt that this sushi restaurant is cherished as a part of Otaru's daily dining scene. Thank you very much.

Recommended by a friend. I had the chef's choice assorted sushi, which included shrimp, tuna, sea urchin, salmon roe, surf clam, Ezo abalone, mantis shrimp, snow crab, flounder, and scallop, served with clear soup. Each piece had sauce on it, and surprisingly, they were all delicious without soy sauce. The tuna was especially delicious. It was nice to be able to enjoy types of sushi that I don't usually eat. I had it with Otaru beer Dunkel.

10-piece sushi set 1) Scallop 2) Shako (mantis shrimp) 3) Surf clam 4) Crab 5) Medium fatty tuna 6) Sea urchin 7) Salmon roe 8) Flounder 9) Botan shrimp 10) Abalone sashimi. Sashimi 1) Tuna 2) Whelk 3) Sweet shrimp 4) Squid 5) Egg 6) Octopus 7) Eel 8) Scallop 9) White fish

Let's have sushi for lunch in Otaru once in a while. It would be nice to find a not-so-crowded restaurant. When searching on the web, I found some photos of sushi that looked very delicious (maybe from a personal blog rather than Tabelog?). The reviews on Tabelog seemed decent as well, so I made a reservation. The restaurant was supposed to open at 12:30, which seemed late, but when I called, I was surprised to hear a young voice saying "Huh? Not what you expected?". I made a reservation for the opening time of 12:30. A group of four, who seemed to have also made a reservation, arrived in a taxi just before us. They were seated at the counter, while we were led to a semi-private table. Both of us prefer medium fatty tuna or lean tuna over fatty tuna, and sweet shrimp over spot prawns, so we opted for the special selection instead of omakase. We also ordered eel as per our preference. We had to wait a bit longer as we were after the group of four, but our food eventually arrived. Oh, the rice was round. It's okay for the rice to be round, as long as it's delicious. But it's hard to put it in your mouth, right? I thought while trying to eat it. Oh, no... Is the rice soaked for too long? The rice was sticky and lacked firmness, with a slimy surface. The fish was quite good, but the rice was a failure. Sushi is an integrated art of fish and rice, right? So, if the rice isn't delicious, then it's totally ruined. It felt more like "really good sushi at a conveyor belt sushi restaurant." Some may have differing opinions on whether to evaluate sushi based on the fish or the rice, but as someone who evaluates based on the rice, this restaurant was not suitable for me. Did the person who was making the sushi in the photos that looked so delicious on the web change? It looks completely different from the shape. There was also a review saying "they don't talk much," but... no, they were talking quite a bit (although not to me, but to the group of four who entered before us), and it was clearly audible even though we were seated far apart. It seems like there was a change in management. They mentioned that this year, the shrimp harvest was poor, and most of the shrimp festival dishes served at the restaurant were frozen. Ah, that explains the disappointment of last night's grilled shrimp at Yabuhan. However, the shrimp at this restaurant was also probably frozen, but it was thawed well, and the shrimp itself was decent. The eel seemed to be grilled too much. It was too crispy. I like it when it's seared, though. We paid 6040 yen for the two of us, which was a reasonable price. If you're not picky about rice, this might be a good restaurant. The semi-private room was nice, and the atmosphere of the restaurant was good, but the cleaning seemed a bit sloppy. The service was not bad, so I gave it 3.0 stars. The opening time of 12:30 is too late, right? After leaving Otaru, we went to a museum in Sapporo.

The top quality sushi was priced at 2,900 yen. The toppings were average, but the rice was surprisingly delicious at this restaurant.

The taste is good. The owner is also fantastic. I'm glad I came here. Even though it was late on a weekday night and there were few options, they made arrangements and we were able to enjoy delicious food.

This restaurant may not be suitable for those looking for famous or high-end sushi restaurants in Otaru. It doesn't have any distinctive features in terms of appearance, interior, or atmosphere, and there is a TV playing inside. However, despite its unassuming appearance, Toshisushi is a hidden gem with delicious sushi and appetizers. I recommend this place to those who are looking for a good sushi spot that is not widely known. Just be aware that the TV can be a bit distracting, and occasionally, the quality of the sushi may vary.

I ordered the omakase sushi and it was delicious! It included fatty tuna, botan shrimp, shako, sea urchin, salmon roe, abalone, scallop, and I forgot the last one (TT). Everything was fresh and tasty, especially the fatty tuna! The chef was very kind and the atmosphere of the restaurant was great. I highly recommend this place when visiting Otaru!!

"Sashimi platter and chef's choice sushi. The shrimp and tuna were especially delicious."

I asked locals and went there, it was delicious. I would like to go again if I have the chance.

On October 7-9, 2017, while many people enjoyed a 3-day weekend, I had to work and my family went on a trip without me. Being someone with a unique trait of growing wings on my back when alone, I decided to have a solo dining experience in my hometown. After having yakitori, French cuisine, and ramen the night before, I visited "Miyako Sushi" on the second night, recommended by the owner of the yakitori restaurant I visited. The restaurant is located on the outskirts of Hanazono red-light district, run by a middle-aged owner and his daughter as the waitress. Established in 1934, the current owner is the third generation. I had a sashimi platter with toro, octopus, scallop, hokki clam, squid, flounder, horse mackerel, and sweet shrimp, all fresh and delicious. The sushi platter included toro, botan shrimp, sea urchin, salmon roe, shrimp, hokki clam, abalone, conger eel, snow crab, and scallop, all topped with nikiri sauce. The sushi was perfectly balanced with the right amount of rice and a great harmony between the rice and toppings. It's a hidden gem where you can enjoy Ezo-style sushi at a reasonable price. I will definitely visit again if I have the chance.

During a 4-day food tour in Sapporo, we visited the 13th restaurant in Otaru to eat sushi. A friend who lives in Otaru recommended this place, which is loved by locals and has zero tourists. We made a reservation for lunch at 12:30. The restaurant had a nice exterior and a spacious interior with counter and table seating. The establishment was founded in 1934, making it 83 years old and the second oldest sushi restaurant in Otaru. The chef, who is the third generation, was very friendly and explained the different types of fish, including local and non-local options. We ordered the omakase set, which included botan shrimp, chutoro, uni from Rishiri, Hokkaido, and ikura. The chef also recommended against ordering akagai, as it comes from Honshu and is better enjoyed there. The sushi was delicious, especially the hokkigai with uni and taraba crab. The chef's sincerity and skill were evident in each dish, making it clear why this restaurant has been loved for so long.

The head chef's humility and smile left a great impression. This sushi restaurant was a hidden gem away from the bustling areas. The sign outside reads "Sushi Seasonal Taste Miyako Sushi". There is a parking lot right in front of the store. Inside, the lighting is slightly dim. The sushi toppings with a touch of simmering were all made with fresh Ezo-style sushi. The quality of the simmering and the well-balanced flavors stood out. The sushi rice was warm, almost body temperature, and the melt-in-your-mouth texture was excellent. The order of sushi served, starting with gunkan, was intriguing. I ordered the special 10-piece set which included sweet shrimp, chu-toro, ikura, uni, Ezo abalone, shrimp, scallop, hokkigai, yari-ika. Each piece had a surprisingly delicious quality and sweetness. The sweet shrimp was particularly impressive with its intense sweetness and umami. The firm texture and deliciousness of the hokkigai were also outstanding. The uni, ikura, and other toppings were all superb. Despite not being in season, the shrimp had a sweet taste and a good texture. The yari-ika had a crispy bite and a delightful texture. The clam miso soup with scallop and clam sinew had a rich broth. It seemed like they were preparing the live shellfish after ordering, as the freshness was exceptional. Overall rating: 4.1 Taste: 4.1 Service: 3.5 Atmosphere: 3.4 Value for money: 3.2 Drinks: - Address: 3-10-3 Hanazono, Otaru, Hokkaido. ☆☆☆ Next Episode Preview ☆☆☆ I want to come back for the omakase set! The sushi here is truly satisfying and delicious.

A sushi restaurant located off the main sushi street. The lunch omakase set of 10 items costs 3,150 yen, which is very delicious and a great deal. The rice is warm and all the pieces are seasoned, making it easy to eat. The chu-toro, shrimp, botan shrimp, salmon roe, crab, ark shell, sea bream, scallop, clam, flounder, were all delicious. Honestly, it's cheaper than conveyor belt sushi. The sea urchin was exceptional.

Exploring Otaru, a town famous for its sushi, I stumbled upon a local sushi restaurant called Miyako Sushi. Despite its hidden location in a dark alley, the restaurant has been around for over 80 years. The interior was clean and modern, with a cozy atmosphere. I ordered a variety of dishes, starting with a sashimi platter that included shrimp, flounder, scallops, tuna, and octopus. The freshness and quality of the seafood were excellent. The owner mentioned that the restaurant mainly caters to locals, which explained the lack of tourists. Overall, a hidden gem in Otaru worth visiting for authentic and delicious sushi.

◆Hidden gem sushi restaurant in Otaru Today, my brother-in-law's mentor from Chiba came to visit, so I took them to Furubira. On the way back, they expressed a desire to try sushi in Otaru, so I immediately took them to Toshizushi. Otaru is known for having many sushi restaurants, but Toshizushi is my top recommendation. It's not often featured in guidebooks, but it's a renowned local favorite. ◆Chef's choice sushi (10 pieces) 3,150 yen Each piece is lightly brushed with nikiri sauce, and you can add soy sauce to your liking, but I prefer to eat them as is. First, ◆Uni! A generous portion of fresh "Ezobafun Uni," in saltwater brine, not washed with alum, incredibly sweet and delicious! Caught locally in Otaru, it has no seaweed smell, just pure freshness. Next, ◆Flounder. A local catch from the waters of Shakotan, incredibly sweet. The freshness brings out the natural sweetness, absolutely delicious. And then, ◆Mantis shrimp. Freshly caught in Otaru, tender texture with a light nikiri sauce, incredibly tasty! Truly amazing! Followed by, ◆Salmon roe. Not in season, but no fishy taste at all, it's remarkable. My husband, a salmon roe lover, was impressed by its deliciousness, a real gem. ◆Fatty tuna, unbelievable... incredibly delicious. The slightly sweet vinegar rice complements the delicate and tender sushi rice, perfectly balanced and mesmerizing. So tasty! ◆Surf clam. Another local catch from Otaru, the freshness gives it a perfect texture, not too soft or too firm, the best! The light nikiri sauce enhances the experience, truly a blissful bite. The highlight is, ◆Local scallop. The knife skills are exceptional to balance the topping and rice. Additionally, I forgot to take photos of the local spot prawn and hairy crab sushi, a relentless assault of "local flavors," truly showcasing the seasonal taste. And for this level of freshness, taste, and portion, 3,150 yen is definitely a steal. In Susukino, it would cost 1.5 to 2 times more. ◆As a further recommendation, I ordered the "Conger eel." Here, it's lightly simmered, sprinkled with a hint of sansho pepper, and grilled to perfection. The crispy surface and fluffy interior make it a top-notch piece of sushi. This alone is worth coming here for, so I added it without hesitation. ◆Each piece is lightly brushed with nikiri sauce to bring out the flavors and sweetness of the ingredients, a result of the master's research. A rare Edo-style, meticulously crafted taste in Otaru. This is undeniably a highly recommended establishment!!