My Hokkaido Spring 2023! For dinner on this day, I finally visited the long-awaited Sushi No Kurazushi, which I had reserved! I have had it many times at the collaboration meetings with sio-san, but I was finally able to visit the restaurant, and I am overwhelmed with emotions. It seems that reservations can be made through TERIYAKI Booking, but since I couldn't make a reservation about a month ago, I directly asked Mr. Igawa. The entrance to the building that I saw in "Watanabe's Walking Guide." I went downstairs and... huh? Is this the door? When I opened it, I found a wonderful bar-like space!!! It seems to have been renovated. I greeted Mr. Igawa and started with a beer. Below are the items that came out in order. Appetizers: 1. Hata with homemade Karasumi topping - The homemade Karasumi made specifically for shaving is generously placed on the Hata sashimi. The flavor spreads in the mouth when chewed. The Karasumi gives off a cheese-like flavor, and it is delicious right from the start. 2. Grilled bamboo shoots with bonito flakes - The inner part of the bamboo shoots is even sweeter and tastier than the tip, almost like a fruit! It's extremely delicious. Sake: Seishuzo Shosanro Shoten's ZAKU Junmai Daiginjo Masanori Nakatori - Fruity and elegant. 3. Seared Spanish mackerel - The skin side is pre-seared. The condiments of Myoga and green onion complement the fatty Spanish mackerel well. It's also delicious. 4. Hokkaido snow crab meat - The snow crab caught from Ebi fishing is specially sourced. Delicious! 5. Asparagus with seafood dashi jelly - The crunchy asparagus with the gentle flavor of the seafood dashi jelly is excellent. It's a nice appetizer that is typical of Hokkaido. Sake: Sawaya Matsumoto's Shuha Rishi Junmai Daiginjo Yamada Nishiki - 6. Aged squid with mountain wasabi - The squid is chewy yet delicious. The mountain wasabi is irresistible, extremely tasty! 7. Octopus with sansho pepper and bonito flakes - It's like a boiled dish, and I love it! The aroma of the sansho pepper is excellent. 8. Aosa seaweed, Alfonsino & Nodoguro in dashi flavor - The flavor and umami are outstanding! A very delicious soup. 9. Kazunoko with cheese - I could eat this endlessly. The deliciousness of the cheese stands out, it was amazing! The appetizers were usually sio-san's main, so it was my first time to enjoy them heartily, and it was truly wonderful! Each dish was carefully crafted and turned into a proper dish, which I really liked! Nigiri: - Special squid - The squid is seared with a blowtorch. The squid's flavor is excellent! - Isaki - The fatty and warm shari rice is a perfect match! - Nodoguro - The firm flesh and the aroma and fatty feeling near the skin are irresistible. - Toro - Outstanding! - White sea bream from Shikoku with vinegar and yuzu flavor - Delicious! - Scallop - The feeling of bliss starts as soon as you put it in your mouth. The slight searing enhances the flavor. It's so sweet and delicious! - Kampachi - The pickling process makes it sticky and delicious! - Alfonsino - The lingering umami in the mouth is delightful! - Uni - Blissful feeling in the mouth! It was simply the best! Having sushi at Mr. Igawa's home is always exceptional. Each dish is a product of creativity and effort to pursue deliciousness, and it truly lives up to its reputation as "eccentric sushi." I would love to visit this restaurant again when I return to Sapporo. I wonder if sio-san or Hotel's will collaborate again this year? Thank you for the wonderful meal!

This place might not be a sushi restaurant, as they have more appetizers than sushi. The restaurant is like a bar with forced hierarchy. None of the dishes are particularly delicious. Why are they rated so high with this mediocre food? Also, despite having many appetizers, the selection of drinks is limited, which doesn't make sense.

I visited the hard-to-book sushi restaurant #Sushinokura after a long time, it was my 4th visit. The head chef was as lively as ever ♫ Will I be able to make a reservation in September? How about in October? Thank you for the delicious meal. #DeliciousSushi #ThankYouForAlwaysCheckingMyInstagram #HokkaidoMemoirs #LastWeeksStory #SapporoGourmet #TanukikojiGourmet #IsItSushiOrSushi #SushiAlwaysWins #WantToConnectWithSushiLovers #WantToConnectWithSushiLovers Instagram @sugi.tatsu_official

Located at Minami 2 Nishi 4 in Sapporo, "Sushinokura" is a hidden gem sushi restaurant with a creative touch that holds the title of "eccentric" in a positive sense. As you descend underground and search for the door, you will find yourself at "Sushinokura." The head chef is always exploring ways to make their dishes even more delicious, not just relying on existing techniques. Their appetizers combining vegetables and seafood are excellent. On this particular day, the "Squid" was a standout, with perfectly grilled squid that exudes a delightful aroma, paired with a delicious piece of squid sushi. The "Scallop" was large yet had a great texture and a solid sweetness. The "Sea Urchin and Toro" was described by the chef as simply delicious, with the toro and sea urchin mixing together in the mouth to create a harmonious blend of sweetness, acidity, and umami. The appetizer of "Snow Crab and White Asparagus" was also delightful. Overall, it was a fantastic dining experience.

The lineage of umami. A variety of appetizers that pursue umami. What an exquisite combination. And on top of that, incorporating vegetables and mountain vegetables. If you can drink alcohol, how perfect would these dishes be as accompaniments for sake. Unbelievably, Chef Igawa does not drink alcohol. The best accompaniments made by someone who doesn't drink alcohol. Ara and homemade karasumi, king crab and white asparagus, Hakodate pufferfish, Yoichi sea urchin, steamed firefly squid, served with myoga and mountain wasabi, scallops with spinach and tuna flakes, radish leaves and sansho pepper, octopus and asparagus, freshly shaved bonito flakes, mushroom soup, pufferfish, golden eye snapper, horse mackerel, mackerel, tuna, amberjack pickled, scallops, aged sea bream, horse mackerel, tuna, sea urchin.

Sapporo Sushi no Kura offers a unique and exceptional dining experience, with a set menu of 10 appetizers and 9 pieces of nigiri sushi. The appetizers combine a variety of seafood, vegetables, and mountain vegetables, enhancing the flavors of the rich seafood. I was particularly impressed by trying octopus eggs for the first time. The nigiri sushi featured a combination of fruity acidity and sweetness in the rice, perfectly complementing the flavors of the toppings. Overall, the meal had a mysterious and unique quality, almost like international cuisine in sushi form. The aftertaste was very refreshing. Today's menu included firefly squid with condiments, red snapper with karasumi, snow crab with azuki bean, fugu with sea urchin, octopus with sansho pepper, squid with mountain wasabi, octopus eggs, asparagus with fugu head meat and bonito flakes, fresh seaweed soup, shirako with cheese, squid, yellowtail, fatty tuna, horse mackerel, cherry salmon, and scallop with raspberry jam.

I made a reservation and visited the restaurant, but it may be a bit difficult to find for first-time visitors, so be careful. The interior has about 5 counter seats and operates mainly on an omakase (chef's choice) basis, with appetizers in the beginning and sushi in the latter part. The bonito tataki has a simple yet delicious flavor. The creamy karasumi (bottarga) has an excellent umami taste that goes well with sake. The squid with mountain wasabi has a spicy kick at first, but then the sweetness of the squid comes through nicely. The shirako (milt) salad has a great texture and perfect seasoning. All the appetizers were carefully prepared and delicious. The squid dish is visually appealing and allows you to savor the sweetness of the squid. The nodoguro (blackthroat seaperch) has a refined fat content that pairs well with the sushi rice. The kinki (thornyhead) has a great umami flavor despite its white flesh, making it exceptionally delicious. The aged dishes like the kombu-jime (kelp-cured fish) showcase a high level of craftsmanship and simplicity that leaves a satisfying feeling. While all the sushi pieces were delicious and of high quality, the vinegar in the sushi rice might be divisive among diners. Considering the variety and quality of dishes, I thought the restaurant offered good value for the price. The unique atmosphere and dining experience made this restaurant stand out, and I left feeling satisfied.

The appetizers were all delicious, and the sushi had a light and elegant taste with fluffy rice and large toppings, allowing us to fully enjoy the flavors of the ingredients. It was a truly impressive deliciousness! I thought the course price for this volume and quality was the best value for money. I definitely want to go back! Appetizers: Firefly squid, grilled bamboo shoots, Thai karasumi, asparagus, spear squid, water eggplant, water octopus, daikon radish with shirasu and bonito, cream cheese with shad roe, miso soup with nameko mushrooms. Sushi: Spear squid, yellowtail belly, Spanish mackerel, medium fatty tuna, horse mackerel, scallop, cherry salmon, golden cuttlefish, fatty tuna belly.

The meal included homemade firefly squid, bamboo shoots, premium dried mullet roe, steamed hairy crab from Funka Bay, spear squid marinated in vinegar, rapeseed blossoms, mountain wasabi octopus, chrysanthemum greens, and Japanese pepper for a refreshing break. It continued with whitebait and daikon radish, freshly shaved bonito flakes, enoki mushroom soup with kazu no ko, and cream cheese. The appetizers finished with squid, fatty horse mackerel, scallop, striped jack, and golden cuttlefish. Two cups of tea were enjoyed, totaling ¥17,600.

A super famous sushi restaurant near Tanuki Koji in Sapporo! The best sea bream in the world can be eaten here! The entrance is really hard to find, so be careful. The sea bream here, what can I say, it's so delicious that all you can do is laugh. It's beyond amazing, you can't even comprehend it. Even the first appetizers are all incredibly delicious, making the sake go down smoothly. I drank quite a bit of sake. The aged fin and homemade karasumi sea bream, along with the cold flight of sea bream, are all enhanced by the great condiments. The aged squid has just the right sweetness, and it was my first time trying octopus with sansho pepper! It was so good that I didn't want to eat it too quickly and wanted to savor it slowly without rushing. When it comes to the nigiri, you can tell they are delicious just by looking at them. The price was also very satisfying.

I'm defeated! Delicious! Incredibly delicious! The taste was so amazing that I was overwhelmed. The sushi at Sushi No Kura, which I had been planning to visit, turned out to be a rare and valuable experience this time. The location was different, but the quality and content were top-notch, resulting in ultimate satisfaction. The perfectly aged and carefully crafted flavors were divine, with no overpowering flavors but instead bringing out a deep and rich taste. The cost performance was outstanding, showcasing the genius of the Igawa-style innovative sushi theater. The combination of various delicious flavors in the mouth created a big bang of deliciousness! It was a moment to appreciate being born on Earth and being able to enjoy such exquisite cuisine. The seasonal specialties were exceptional, with two types of dishes delivering a perfect one-two punch. The flavors were beyond delicious, and the sake paired perfectly. The aged amberjack with fresh karasumi and the seasoned amberjack itself were incredibly tasty. The combination of flavors in each dish was a masterpiece, enhancing the overall dining experience. The oyster soup with kelp broth was a revelation, with a rich umami flavor that lingered on the palate. The crispy texture and melt-in-your-mouth taste of the dishes were irresistible. The harmony of flavors in dishes like the truffle cheese with mentaiko and the warm sake was delightful. Each dish was a work of art, showcasing the skillful preparation and exquisite flavors. The sushi chef's creativity and humor added an extra layer of enjoyment to the dining experience. The various dishes, from the flame-grilled squid to the tender toro, were all perfectly executed, leaving a lasting impression. The freshness and quality of the ingredients shone through in every bite, making it a truly memorable dining experience.

It had been a while since I visited Mr. Igawa's Sushi No Kuraz. I made a reservation for January 30th at Nino Kuraz in the Maruyama area of Sapporo, and when I checked for availability at Sushi No Kuraz, I was able to secure a reservation for February 1st. After making the reservation, I received a call saying that due to electrical issues at the store, they were unable to operate. I was shocked! But then I saw that they would be operating at a different location called "Shimodome." This place used to be a French restaurant but has now transitioned to a fusion and innovative genre under Chef Igarashi. It turns out that Mr. Igawa and Mr. Igarashi are friends, so they arranged to use the restaurant. Initially, I was supposed to have a private room, but since Mr. Igarashi was in France, I got to use the 6-seat main counter. I had a reservation for the second half starting at 8:30 PM. I made my way there in the snow. The building was surrounded by a fence, and as I entered, I saw a curtain hanging with light leaking from the back of the building. It had a stylish design. Inside, there was an incense smell, probably lingering in the building. I took off my shoes and went up the black stone pathway to the main counter on the left. The counter was like a sunken kotatsu style surrounding the kitchen. There were two women already seated. From the window, you could see the garden, and on the wall, there was a wine cellar resembling a Japanese dance. The omakase included aged red sea bream with fresh Karasumi, yellowtail with condiments, low-temperature cooked tilefish sushi, aged spear squid with rapeseed blossoms, octopus with Sichuan pepper, and more. The sake selection curated by Mr. Igawa was exceptional and paired perfectly with the dishes. It was a special and delightful evening at "Shimodome" borrowed from Sushi No Kuraz.

I've wanted to come to this sushi restaurant for a while now(^^) Finally made it here(^^) I was late because I couldn't find the entrance, sorry m(_ _)m Each dish was prepared with care and was delicious(^^) It's a hidden gem of a sushi restaurant that can only accommodate a few people(^^)(^^)

"Sushi No Kura" is located in Sapporo, Hokkaido, and is known for its delicious dishes such as "Hotaru Ika with Half-Cut Gote Fire" and "Shirako." The chef's precise knife skills are impressive. It's about a 10-minute walk from the hotel in snowy Sapporo. Starting with the boiled shirako this season, the cold shirako fry was also delicious. The fresh namako was firm and the flavor of kinki broth soaked into the body. Each dish and sushi, meticulously crafted by the chef, was a delight. Thank you for the feast tonight.

In Sapporo, there is a must-visit restaurant that I've been to four times this year, and the owner told me I come too often (^_^;) I think food tastes better in the cold season. Salted cod roe is tastier than white truffles, and there's also shad roe with white truffle-flavored sauce. I just noticed there's a signed baseball by Team NACK5's Yusei Kikuchi.

I made a reservation for 8:30 pm! Maybe it's the second round? The entrance was a bit hard to find, but I managed to arrive. I chose wine, which seems to be from Yoichi. I only had cold tea for a soft drink. People come from all over the country to eat shirako. Two shirako dishes were served, and they were absolutely delicious. Very satisfied~!

Sapporo Station is about a 7-minute drive away. It's located on the basement floor, but I just couldn't find the door... I went down to the basement multiple times, searching for the door, but couldn't find it. Turns out it was a hidden door, so there was no way I could have known... People who can figure it out quickly are really amazing. - Scallop: Homemade, from Abashiri - Shirako: Homemade - Karasumi: Homemade, from a fish called kue - Octopus: Firm suction cups - Aged squid with wasabi - Shirako with breadcrumbs - Whitebait with sansho pepper - Clam soup with sea bream broth - Kazunoko with cream cheese - Squid: Only the part with knife marks is cooked to create a unity with the rice - Okhotsk Atka mackerel - Fatty tuna - Grilled young yellowtail - Nojime kanpachi: Knife marks are made 40 times for unity with the rice - Scallop: Sweeter than usual - Alfonsino: Only grilled for the burnt soy sauce aroma - Fatty tuna and sea urchin roll - Tachiuo: New item!Visited a farm to see the rice, the clean water at the beginning of the rice field is delicious

I couldn't find the entrance at first. I was relieved after confirming the location of the building, but I was being naive. The restaurant lives up to its reputation. The dishes and sushi are made with creative ideas that make use of unique local Hokkaido ingredients. The owner became very friendly towards us midway through our visit. I would like to come back again.

Sushi no Kura Sushi EAST 2022 is a restaurant that opened in Sapporo, Hokkaido in May 2014. Reservations are by appointment only, and new reservations are accepted for 2 people or more through "TERIYAKI Booking." The restaurant is open for dinner only, with 2 seatings per day. It is located on the basement floor of the "Otsui Building," just a 2-minute walk from Tanukikoji Station. The restaurant has only 4 counter seats. The menu consists of only one omakase course, which starts at the same time for all guests. The dishes include a variety of fish such as herring and mullet, which are not commonly found, and are very satisfying. The meticulously crafted original appetizers and beautifully crafted sushi were a delight to savor. In particular, the tasting of "tachi" was interesting and fresh. The chef's curiosity in bringing out the umami of the fish is wonderful. It is also pleasing to receive such a detailed course at this price range. This sushi restaurant, where you can enjoy creative appetizers and sushi made by a chef with a strong sense of curiosity, is truly wonderful. Thank you very much for the meal. Omakase course: ¥13200 (tax included) Appetizers: scallop, mullet and ink, tachi shirako, summer asparagus / striped shrimp, squid / yama wasabi, fried tachi shirako, takoyaki, shredded mountain pepper, nameko soup, olive cheese / kazunoko nigiri, squid, striped horse mackerel, toro, herring, flying fish, scallop, marinated buri, golden snapper, uni hand roll Drinks: sake: Saku, sake: Yuki no Chaya, sake: Yokoyama

It's easy to say briefly about the shop you want to visit, but my first impression was that the entrance was somewhat hard to find. However, inside the shop, there is a wonderful sushi restaurant with Miles Davis music playing. The dishes are delicious from the first bite. The shirako (milt) was my favorite. The mushroom broth was also quite impressive. It was full of interesting ideas. The ratio of sushi to appetizers was about half and half, so it might be recommended for those who enjoy drinking alcohol.

"Sushi no Kura" is a renowned sushi restaurant located in Sapporo, Hokkaido. Known for their delicious dishes like "Grilled Squid with Half-Dried Roe" and "Shirako," the chef's precise knife skills are truly impressive. The mackerel sushi is layered with four pieces, providing a delightful texture. The buri (yellowtail) sushi is meticulously prepared with 40 knife cuts. The fresh Hokkaido delicacy "Kin Ki" is a must-try, and the raw nameko mushrooms are delightfully tender. Each dish showcases the chef's dedication to quality. It was a fantastic dining experience, as always.