I was torn between the revolving sushi restaurant near Sakae-machi and this one, which I had never visited before. I chose this one instead. They served appetizers for two people, each with two small dishes. It had been a while since I had eaten hoyo, and I have come to appreciate its taste more now that I have started drinking sake. I ordered the chef's choice sashimi, which included sea urchin, abalone, fatty tuna, tachiuo, mackerel, and snapper. I forgot the name of the other fish. The tachipon, in particular, was excellent. For the standard sushi set, I got a flower-shaped sushi plate with fatty tuna, tuna, sea urchin, salmon roe, shrimp, salmon, squid, crab, and white fish. I also added two pieces of conger eel, two pieces of mantis shrimp, and one scallop. The sushi was a bit firm, and the vinegar had a rich flavor. I had two beers, three glasses of sake, and one cola. The total bill was 16,100 yen. Overall, it was a good meal, although some items were a bit lacking in quality.

I found this restaurant in Higashi-ku while looking for a place to eat non-conveyor belt sushi for our wedding anniversary celebration. When I called an hour before our visit to check if there was seating available, they said it was fine. The restaurant looked stylish and new when we arrived, and we ordered the most expensive "ga" nigiri. We were served salted squid and salted sea squirt as appetizers, which I was hesitant to try because I don't like sea squirt, but it was surprisingly easy to eat. The sushi arrived shortly after, and they all looked delicious. I couldn't decide where to start because everything looked so good, but the ones that left a lasting impression were the white fish (I don't know the name of this fish), medium fatty tuna, and abalone. The grilled eel had a nice aroma, and the octopus was tender. Overall, the quality was great, but it was a bit pricey. If the prices were a bit more reasonable, I might consider coming back. Thank you for the meal.

The motivation is as written in the review of Sushi Uroko, but "Nichiyobi Sushi" has few options, to the point where it might end after just one or two more stores. Even for Sapporo citizens living in the northern outskirts of the Toho Line, unless you are a local resident, you probably wouldn't come here unless you were doing a ramen food crawl. The location has no parking lot, and yet there is a splendid-looking sushi restaurant with a clean interior. It has a nice atmosphere that would fit right into Susukino. There are 8 counter seats, and the tatami room also has a few customers engaged in what seems to be regular conversations. It seems like people who live around here and are a bit well-off come here. They offer courses like appetizers, sashimi, and nigiri, and despite being a suburban sushi restaurant, they are on the high-end route. However, the prices are quite affordable, ranging from 3500 to 7300 yen. If the taste matches the price, then it's a great deal. I ordered the most expensive nigiri set, "Miyabi," which includes 11 pieces for 3300 yen. I usually order omakase, but since it was crowded, I thought it would be easier for both the chef and me to go with this option. The appetizer was homemade salted salmon roe. The nigiri included medium fatty tuna, Matsukawa Tokishirazu, surf clam (Hokki), abalone, shirako, ikura, uni, anago, and two additional pieces of kobashira. The shima aji was one piece, with a really good fatty texture. The sardine was super tender and of top quality. The quality of the toppings ranged from average to high, with some variation typical of Hokkaido-style sushi. The shari was firm, with a mild vinegar taste, and slightly smaller in size. The sake selection included Hakkaisan Tokubetsu Honjozo, Tamura Junmai Ginjo Bag-Take, and Karahigashi Nijyuroku Yamahai Junmai Namazake. All had a standard taste, with no standout qualities. Despite being crowded, the wait time wasn't too long. Smoking is allowed, but there was no smell of cigarettes in the restaurant. However, since all the regular customers were smoking, it would be hard to avoid inhaling cigarette smoke even for a non-smoker. It's understood that avoiding smoking in a sushi restaurant is quite difficult.

Since my job changed, I had drifted away from visiting this shop. I visited after a long time. Ordered a beer while catching up on the current situation! It's delicious, haha. Immediately ordered sushi. This time, I ordered the "Hana" set sushi. The skilled craftsmanship of the sushi chef shines through in the nigiri. And the ingredients are also top-notch. It wasn't crowded this time, so I was able to relax and enjoy. The pickled ginger is also delicious. I asked for some red clam nigiri, which I thoroughly enjoyed. It's a divisive ingredient, but I love it. I want to visit regularly again. Thank you for the meal. I will be back. Visited the shop around 6:00 pm on April 7, 2012. Today, I came with my family to celebrate my promotion (half happiness, half responsibility, haha). However, I have been coming to this shop for about 13 years. Whenever I want to eat good sushi for a celebration, I almost always use this shop. First, a beer, haha. It's delicious. (I had about 4 glasses, haha) Today, I saw something rare in Sapporo, which is cutting the live "tori-gai" (cockle) from the shell and serving it as sashimi... The sweetness and texture of the cockle were amazing. Cockle lovers would definitely love it. Cockles are usually served boiled in many other shops, so it's rare to see the actual shellfish. And as usual, I ordered the standard "Hana" sushi set for 2000 yen, haha. I also had red clam, sea bream shirako, and anago nigiri, and I was very satisfied. It was my first time trying sea bream shirako, and it was rich and had a unique taste. This sushi shop, for me, is a great place with delicious food and a nice master, so I have become a regular. If you have the chance, please try it out.

I had been curious about this restaurant for a while. With few reviews and limited information, it felt like a hidden gem! So, I decided to check it out. It's just a few minutes' walk from Sakae-machi Station, facing the main street along the subway line. The interior is new, clean, and has a nice atmosphere. It's small but doesn't feel cramped. Instead of the typical long counter in sushi restaurants, they have a slightly curved counter in the center. The distance between the chef and customers is close, creating a cozy vibe. I ordered the Maple course for 3000 yen, the cheapest course available. It includes 2 appetizers, 3 sashimi dishes, and 10 pieces of nigiri sushi. The first two dishes were really just appetizers, like a snack. I thought it was an alcoholic appetizer since I ordered a beer. Then came the sashimi, but instead of 3 dishes, they brought out 6 different types because there were two of us dining. Each type had 4 pieces, which was a nice surprise. The sashimi was fresh and tasty, although the quality of the fish wasn't top-tier, probably due to the cheaper course. The nigiri sushi was well-made and presented neatly, but some of the fish overlapped with the sashimi dishes. I wanted to try something different, so I ordered an extra serving of monkfish liver, which was delicious. However, when I received the bill, it was 4200 yen for just one plate of monkfish liver. 525 yen per piece seemed a bit expensive. The restaurant is nice, the chef is friendly, and it has a casual atmosphere, making it a comfortable place to enjoy sushi. The quality of the fish is decent, and the sushi tastes good. However, the value for money isn't great. Even with the cheapest course, the fish quality is average. I expected more in terms of cost-effectiveness. Overall, it was just okay. Especially the initial appetizer and the pricey monkfish liver left a negative impression in terms of value for money. While dining, I noticed the higher-quality sushi being served to other customers, which looked really delicious. Perhaps if I had spent more, my experience would have been different.

The restaurant is located near Sakae-machi Station on the Toho Line, so I often stop by after work. The head chef, who has a craftsman-like personality but is also generous, and the kind-hearted and earnest female owner make me feel relaxed with their customer service. The sushi here is truly delicious. First of all, the quality of the sushi is excellent, with large pieces of various types of seafood such as turban shell, surf clam, scallop, mantis shrimp, shrimp, and more lined up in the sushi case. The taste of the sushi is really rich and intense. I can feel that the chef is sourcing the best ingredients and working honestly. When I brought a friend here for the first time, they couldn't help but exclaim when they tasted the scallop, saying "What is this!" Later, I found out that they were surprised by the large size, the firm texture, and the amazing flavor that went beyond the usual concept of scallops. When I go alone, I sit at the counter and inform them of my budget for the day. The sushi is served one after another, and I eat them without delay. The intervals between each piece are pleasant. The rice is small and fluffy, but firm. When I put the sushi in my mouth, the rice gently spreads out, creating a harmony with the seafood. I can't help but whisper "delicious" as I savor the taste on my tongue. I feel reluctant to swallow and want to keep savoring the flavors in my mouth for as long as possible. Occasionally, when I go with my family, we sit at a sunken kotatsu table. The way the sushi is served here is slightly different, showing consideration for families eating together slowly. If this were in Susukino, you wouldn't be able to eat at this price. Surely, the head chef has set up this restaurant in this area because he wants many people to enjoy delicious sushi. I can feel his dedication. In fact, having been in this location for over a decade, the restaurant is loved by the locals. Recommended items include scallops, conger eel, mantis shrimp, Kinmedai, snapper, monkfish liver, and more. The small dishes, similar to seafood chawanmushi, are also excellent. Why not try the chef's recommended course for 3150 yen? I'm sure you'll love it.

The young chef at Yagihana Sushi has a dignified presence and impressive skill in serving sushi. The variety of dishes makes it suitable for both casual dining and family outings. The quality of the sushi is on par with high-end restaurants, with a wide range of fresh fish and affordable set menus. The galore of sake options adds to the charm of the place. The quality of the food is exceptional, with the chawanmushi being particularly noteworthy. The atmosphere is welcoming to all, whether you come alone, with a loved one, or with family. Overall, Yagihana Sushi is a popular spot that embodies the ideal of a neighborhood gem.

After visiting Sushi Kokusan, we stopped by this shop that we were curious about. It was my first time doing a sushi restaurant hopping, but the interior was very clean and bright, and the head chef was very cheerful. The staff welcomed us with such warmth that it was almost overwhelming. I feel like you can't go wrong with welcoming restaurants like this. It must be because they have genuine hospitality. The shop is run by the head chef and the female chef. I initially thought the female chef was a part-time worker, but later found out she was actually the female chef (the wife) and was surprised. I need to learn from her feminine charm! We ordered the middle course (was it called Kaede?) and started with Shimeharitsuru. The lineup of alcohol was abundant and had great taste. The starter consisted of three rare delicacies. Even though I couldn't eat sea squirt, I enjoyed the "sea squirt salted fish" and the three dishes showed excellent workmanship. And before the sashimi arrived, my drink was already empty (laughs). The sashimi consisted of mackerel, scallops, and... something else. The scallops, freshly removed from the shell, were the best with their crunchy texture. Unfortunately, I don't have a clear memory of the details, but I remember that the additional dishes of Alfonsino and monkfish liver were exquisite. Even so, at a sushi restaurant, you end up drinking too much because of the head chef's personality (laughs). I also met the lovely female chef and the cute young lady, and had a fun conversation with the regular customers who came later... The beautiful interior, refined cuisine, and the warmth and human touch of the atmosphere filled with the charm of the downtown area... I am truly moved to have encountered such a wonderful shop. I want to go again, but it's a bit far away... (;^-^A) Thank you for the meal ☆