Congratulations on the independent opening of Sushi Shota. The appetizers and Japanese dish plates have always been delicious since the Tokami era, and now, after training at the renowned Ginza restaurant Shinohara, you have leveled up and finally opened in your hometown of Hokkaido. I was finally able to make a reservation when the timing was right. The location of the restaurant may be hard to find for first-timers, but I found it by looking for the small sign at the entrance. Just like in Ginza and Tokami, the restaurant is underground, giving a nostalgic feeling. The brand-new, clean counter is lovely, with several apprentices working. The cheerful proprietress is great! And there's a special introduction by the head chef. Wow! Something new! And the energetic "Please enjoy!" after serving the dishes is just like Shinohara, where you trained, but if you knew him from the Tokami era, it feels a bit strange (sorry, haha). The course starts with the tip of the tuna, always delicious as usual. The restaurant may have changed, but the taste remains the same. I love how it grabs your stomach from the very beginning. The hairy crab shinjo is packed with the rich flavor unique to hairy crabs. It goes perfectly with sake, right? Dishes like squid rice and others have a Hokkaido vibe, which is nice. The dried shirasu has a concentrated umami flavor. And the highlight is being able to taste the special dish from Shinohara, where you trained in Hokkaido. The foie gras in a monaka uses local monaka from Otaru. It's paired with a special sake, which has the same concept. It smoothly goes down like water in your mouth. The softshell turtle has a rich flavor and umami. Depending on the season, they might serve my favorite yuzu kama. They also serve dishes like simmered surf clam, which is rare in Hokkaido, and a dish from a two-Michelin-starred restaurant in Tokyo, which is exciting for the locals in Hokkaido. Finally, they wrap up with the "Shota Special," packed with various parts of tuna. They rolled up a generous amount of tuna that made me worry if it was too much, but it was incredibly delicious. If you have room in your stomach after the course, go for it. Knowing Ginza and Tokami, there are some aspects that may feel unfamiliar in a good way, but the friendly service from the proprietress creates a great atmosphere at the counter. I could see some familiar customers from Tokyo. They are all here to support you. It must be because of the head chef's personality. I wish you success in Hokkaido. I will definitely come back. Thank you for the wonderful meal.

"Sushi Shota" in Sapporo Kita 1 Nishi 3, run by Chef Shota who used to be the head chef at the renowned Ginza restaurant "Tokami," offers Edo-style sushi. The vinegar rice is well-balanced and the sushi pieces are generously sized, making the tuna incredibly delicious. The experience of Chef Shota, who used to be the head chef at "Tokami" in Ginza, has now come to Sapporo. I visited for lunch on this particular day. The meal started with the Ginza Tokami-style "hand-rolled tuna" and then proceeded to 14 pieces of sushi, with 5 of them being tuna. The lineup included "hand-rolled tuna," "medium fatty tuna (belly)," "medium fatty tuna (back)," "fatty tuna," and "pickled lean tuna." The vinegar rice paired well with the toppings, and each piece was delicious. The "fatty tuna" was followed by "gizzard shad," which had a clean taste and a strong umami flavor. The "purple sea urchin battleship" featured sea urchin with the shell still attached, slightly dehydrated to enhance its rich flavor. The combination of the seaweed aroma and the sweetness of the sea urchin was fantastic. The "conger eel" can be enjoyed with either sauce or salt; this time, I chose salt, and the fluffy conger eel was delicious. Overall, it was a delightful meal. Thank you. Menu: - Hand-rolled tuna - Assorted shellfish steamed in sake with Tosazu jelly: Japanese ivory shell, baked frost scallop, surf clam - Battleship of purple sea urchin with shell - Spring roll of hairy crab, corn, and matsutake mushroom with karasumi powder - Clam soup with pickled Spanish mackerel - Swordfish grilled with miso - Fatty tuna, medium fatty tuna (belly), medium fatty tuna (back), red snapper steamed in sake - Fatty tuna, pickled lean tuna - Gizzard shad - Conger eel with matsutake mushroom rice steamed in a bamboo basket - Kenzaki squid - Salmon roe marinated in soy sauce battleship - Battleship of liver and Yubari melon and cream cheese - Horse mackerel - Clam broth conger eel with salt - Tamago (Japanese omelette)

Finally made it there. The anticipation increased from the entrance. The dishes and sushi were as delicious as rumored. I got to enjoy flavors I had never experienced before, even with common ingredients. The last bite of eel was so satisfying, especially with the salt seasoning. It was too delicious! The atmosphere created by the chef, hostess, and staff was great, and I left the lively restaurant feeling energized. Thank you for the wonderful meal.

I made a reservation online and arrived at 6:00 pm. The head chef is Tokami-san, who had been working until March 2022, and I have met him a couple of times before. He greeted us properly at the start. On this day, there were two foreigners present, and the chef greeted them fluently in English, explaining that the appetizers and sushi would be served mixed together. The chef then explained all the dishes in English as well. The sushi rice was not as firm and acidic as I had expected based on my previous experience with Tokami-san's sushi. The price and quality of the fish were similar to those in Ginza. The tuna was especially delicious. If you want to try local ingredients, you may want to consider other options.

I am a gourmet wanderer and single nobleman, SAPPORO JIRO. I finally got to visit "Sushi Shota" which I had wanted to go to for a long time! The atmosphere of the restaurant, the master, and the mistress were all top-notch. Each piece of sushi had a story behind it, and the work was meticulous, delicate, and had a rich depth of flavor. I can only say it was excellent. I can only visit on special occasions, but I will definitely go again! Thank you for the meal!

Located near the Sapporo Clock Tower, Sushi Shota is a lively and delightful sushi restaurant that is currently very popular in Sapporo! The owner, who trained for sixteen years in Ginza Kyubei in Tokyo, has opened Sushi Shota in his hometown of Hokkaido. The restaurant focuses on fresh local ingredients as well as aged Edo-style sushi. I personally hope that they continue to seek out exceptional local ingredients like jumbo Botan shrimp, sea urchin, and abalone that can only be found in Hokkaido. They offer lunch service, making it convenient for day trips, and their future success is highly anticipated. Today's menu includes a chef's choice course for 39,380 yen and a set course for 30,800 yen, featuring dishes like tuna hand rolls, simmered fish head, grilled eggplant, sea urchin, smoked horse mackerel, and more.

I had the opportunity to eat Oda-san's sushi only once during the Ginza and Kamidai era. I had heard that they were going to open a shop back in my hometown of Hokkaido, but I was hesitant about whether it was necessary to come all the way to Hokkaido just to eat Ginza-style sushi centered around tuna. Even after reading reviews from trusted reviewers, it seemed like they had brought the Ginza style directly to Sapporo, so I was unsure about visiting. But, to cut to the chase, I'm glad I went! The lineup was impressive: Tuna hand roll, Kamo eggplant somen, Anago, Junsai, Bafun uni, Taigani, Isaki shio-shime, Chippu, Nihonkai bonito, Warayaki, Chutoro, Sekitoro, Kegani, Tachiuo, Manjo, Otoro, Tsukemono, Kobako, Shikotsu Lake eel, Young corn, Kensaki, Kuruma ebi, Ankimo, Aji, Hamaguri dashi, Anago tamago. They don't show or mention the price of each piece, but it's a given that the tuna is top-notch quality from "Yamayuki." The lineup of 5 pieces of tuna, including the beginning with the tuna hand roll, was outstanding. The sushi was naturally wonderful, but the side dishes were also great. The selection of sake, including rare ones, was excellent as well! The only Hokkaido-specific items were Chippu, uni, and kani. Although they seem to have a relationship with a famous fishmonger in Sapporo who also supports Sumi of Maruyama, most of the ingredients come from Toyosu. I initially thought it might not be a place for tourists or business travelers visiting Hokkaido, but it's a wonderful restaurant. Considering the quality and quantity of the lineup, I thought the cost performance was excellent. The collaboration between the head chef and his apprentice is great, and even with this many dishes, the meal ends in 2 hours. The service is also pleasantly sporty. I believe they are a stimulating presence for other sushi restaurants in Sapporo. I hope that through competition and mutual improvement, my beloved sushi industry in Hokkaido will continue to thrive.

Opened in 2022, this restaurant is already a popular spot. The atmosphere is top-notch, the taste is exceptional, and the master and mistress are wonderful. Eating sushi here feels like you're in Tokyo even though you're in Hokkaido. The boiled surf clam sushi here is exquisite.

Thank you for viewing. I visited "Sushi Shotaro," which opened in December 2022. The head chef, Shota Oda, born in Noboribetsu City, is 37 years old. He gained experience at popular sushi restaurants such as "Ginza Kyubei," "Sushi Kanesaka," "Ginza Iwa," and "Sushi Tokami" before opening this place. The restaurant is located a 4-minute walk from Odori Station in the "Shikishima Plaza Building Annex B1F." There is a sign near the entrance of the building, making it easy to find. Upon descending the stairs to the basement, you will find the entrance to the restaurant. Inside, there is a straight white wooden counter seat, creating a serene atmosphere. The service is polite, led by the female proprietress. The sushi mainly uses ingredients from Tsukiji Market, although there are also local ingredients. The vinegared rice uses Yumepirika from Hokkaido Tsukigata Farm, adjusting the water content and vinegar seasoning according to the season. The large-grain red vinegar rice melts well in the mouth. The menu I had that day included "Tekkyu Maki," "Shabu-Shabu of Fish Head, Grilled Eggplant, Island Okra, Bonito Flakes, Tosazu Jelly," "Purple Uni Gunkan Maki," "Flat Clam," "Smoked Mackerel with Black Shichimi and Grated Ponzu," "Simmered Clams," "Hime Masu Kombu Tsukemono," "Grilled Anago from Tsushima with Yuzu Pepper and Togarashi Soy Sauce," "Chutoro Belly," "Chutoro Back," "Iwashi Fish Ball Soup with Green Onion and Myoga, Vinegar Citrus," "Otoro," "Akami Marinated," "Kohada," "Akamutsu Rice Steamed Dish," "Tare Grilled Akamutsu with Tempura Corn and Spring Onion," "Kensaki Squid," "Botan Shrimp," "Botan Shrimp Legs," "Ankimo Cream Puff," "Yubari Melon, Cream Cheese, Honey," "Mackerel," "Clam Soup," "Anago," "Tamago," and 4 pieces of Tuna + rolls for tuna lovers. Thank you for the feast.

Delicious sushi and appetizers are plentiful here. They seem to have a particular focus on tuna, with a lot of tuna dishes, and as they say, the tuna was excellent. The lean tuna and kohada were above average, but everything else was top-notch! The sea urchin was also delicious! I will definitely go back!

Booked online for a solo reservation. That day turned into a double header with sushi in Otaru for lunch as well. Enjoyed authentic Edo-style sushi with a focus on a different kind of tuna than at lunch. Started off with grilled pike conger and jun-sai paired with beer, marking the beginning of the second half! My memory of the overall content is a bit fuzzy, but I have included items that may not match the photos. ◯ indicates nigiri sushi. ◯Kombu-jime with Hokkaido flair in Edo-style work ◯Uni ◯Simmered skipjack tuna, so delicious that I wanted seconds. The balance of sweetness and saltiness is perfect. Smoky bonito, with a texture reminiscent of dehydrated ham? ◯Fatty tuna belly ◯Fatty tuna back, a large serving of tuna. Snow crab and beltfish, with a gentle sauce that pairs well with the light beltfish. ◯Otoro, starting to get a bit tired of it. 😄 ◯Lean tuna with a strong soy sauce flavor, very tasty. ◯Kohada, truly delicious and a perfect finish. Eel from Lake Shikotsu, crispy skin with a fragrant aroma. ◯Swordtip squid with soy sauce and kabosu for a refreshing taste. ◎ ◯Sweet shrimp, freshly boiled and juicy, the warmth enhances the sweetness. Ankimo monaka, horse mackerel cup jam, Yoichi whisky jelly, cream cheese, a mysterious Hokkaido marriage filled with sweetness. ◯Horse mackerel, embodies an aged flavor. The soft flesh melts in your mouth. ◯Conger eel with sauce, mildly sweet with a refreshing touch of sansho pepper. As the chef himself mentioned, this is true Edo-style sushi. Not recommended for those looking to experience Hokkaido flavors, but it's great for expanding sushi options in Sapporo. Thank you for the feast!

I was told by the chef, "Have you been coming more often since we moved to Sapporo?" and I have to admit, it might be true haha. This was my third visit to Shota-san's restaurant. It was another enjoyable experience with only 8 seats reserved for us. I started with beer and then switched to sake. The menu for early summer in June featured dishes with water shield, giving a refreshing touch. The sea urchin served at the beginning was a mountain of two different kinds from Shakotan, and the difference in taste was remarkable, just by dehydrating it overnight. The freshly grilled Hokkigai with a perfect cut was incredibly delicious. I really love Shota's sushi. The rice, shape, and way of making it are just to my liking. The bonito also paired perfectly with the sake, making it even more enjoyable. They even served amazing sake. The Sensoji peppers were better shredded, as recommended by the Michelin chef, and I agree. The saltiness was just right, making it really delicious. The ultimate four pieces of tuna made me close my eyes in happiness. The hot grilled natural eel was served with crispy skin, and the young corn was delicious. They used two types of shari rice to create exquisite sushi. I also enjoyed the Haskap foie gras cream puff. The clam soup served at the end is always a favorite of mine. I had the conger eel with sauce and ended with the standing tamago. Thank you for accommodating my many requests once again. I will definitely visit again.

Sushi restaurant opened by Shota Taisho, who served as the second-generation owner at Ginza's "Sushi Tokami," is a popular sushi restaurant in Sapporo. With only 8 counter seats, it operates on a reservation-only basis. They also have lunch service on Wednesdays and Saturdays starting from 12 pm. I made a reservation for the "Omakase course" (30,800 yen) and visited on a Saturday afternoon. The interior had a warm wooden feel and an elegant atmosphere. I started with a beer and enjoyed the famous "tuna hand roll sushi" followed by a variety of nigiri and appetizers. The course included dishes like "crab and shirako soup," "purple sea urchin nigiri," "bonito," "north scallop nigiri," "sandfish," "kelp-cured Spanish mackerel," "simmered clam nigiri," "shrimp and conger eel in Yanagawa style," and more. The highlight was the tuna, with cuts from Aomori and Yamagata. The fatty belly cuts were particularly delicious. The rice was seasoned with two types of red vinegar to complement each topping. The meal was paired with recommended sake like "Kamo Kin Hide" and "Kokuryu Ei." The ingredients were mostly sourced from Tsukiji Market in Tokyo. The chef and hostess were friendly, and the apprentice also assisted in serving, adding a lively atmosphere. I was very satisfied with the Edo-style sushi experience in Sapporo. This review marks my 2,500th review, and I look forward to visiting more delicious places in the future. Thank you!

Tuna! Tuna! Tuna galore with a beautiful landlady and an energetic head chef! The first dish was a tuna hand roll with lean, medium fatty, and fatty tuna - all delicious! The clams were also incredibly tasty, truly a delight for the taste buds. If I had to point out one thing, it would be that the portions are very generous. Overall, I was extremely satisfied.

This was my first visit. The head chef was still young, but he had a strong commitment to sushi, and each piece was delicious. He took the time to talk to each customer, creating a pleasant atmosphere. The person next to me happened to be a foreigner, and the chef explained things to him in English, so I think even non-Japanese speakers can enjoy the experience. I went for lunch alone this time, but I heard they have a wide variety of drinks, so I want to invite someone and visit at night next time. Thank you for the wonderful meal.

I was in Ginza and it felt like I was back in my hometown, it was so good! The food was delicious from the start but it has gotten even better, it was amazing. I definitely want to go back! Just going there to eat is worth it. This place is sure to become popular! A restaurant that Tokyo needs!

I visited "Sushi Shotaro," a reservation-only sushi restaurant located in Sapporo. It opened in December 2022 and is conveniently located just a 3-minute walk from JR Sapporo Station and Odori Station on the Tozai Line. You can find it in the B1F of the Shikishima Plaza Annex building off the Sapporo Station front street. The interior has a simple and stylish design with a warm wooden feel, featuring a high-class atmosphere with only counter seats made of white wood. The sushi rice is made with "Yumepirika" rice from Tsukigata Farm in Hokkaido, creating authentic Edomae sushi. The sushi chef, Shota Oda, originally from Noboribetsu City in Hokkaido, graduated from a culinary school and trained at top sushi restaurants in Ginza and Tokyo. Here is the menu I enjoyed today: - Hand-rolled temaki with fresh crab - Oyster and bamboo shoot soup - Sea urchin - Bonito with shiso leaf, myoga, and new onion sauce - Thai clam - Firefly squid and urui with grated radish - Spanish mackerel marinated in kelp - Simmered clam - Deep-fried young sweetfish in Nanban style - Fatty tuna belly in salt kettle - Fatty tuna belly - Red snapper tempura - Fatty tuna in salt kettle - Marinated lean tuna - Gizzard shad - Beltfish steamed with rice and sansho pepper - Firefly squid - Spot prawn - Ankimo cream puff with cream cheese, haskap berry, and Yoichi whiskey jelly - Spring sardine - Conger eel The sushi rice, seasoned with red vinegar, was fluffy and had a nice texture. The tuna nigiri had a rich aroma, and the fatty tuna was beautifully marbled with fine fat. I thoroughly enjoyed the Hokkaido-style Edomae sushi in the elegant atmosphere and look forward to visiting again. Thank you for the wonderful meal.

Visited the restaurant after two months for a dinner course priced at 30,000 yen. As always, it was delicious! They had new menu options available too. Planning to come back in June, maybe at a two-month interval. So excited! \(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\

It's 12:00 in Sapporo on March 29, 2023. Oh, hello, this is Kamen! The day before the Hokkaido Nippon-Ham Fighters' opening game at Escon Field, my condition is at its worst! After attending the starting live event at the same venue the day before, the transportation network on the way back was extremely crowded. Exposed to the cold sky, I ended up feeling unwell! Despite this, I had a reservation for a meal with Shota today. Fortunately, I still have an appetite. In preparation for tomorrow's opening game, I started today with tea without alcohol! Since he has been trained in Tokyo, the sushi served is almost like Edomae sushi. The ingredients are also sourced from Tokyo! You can rest assured, but if you are looking for Hokkaido's uniqueness, I wouldn't recommend this place. The atmosphere and service were great, so I would like to come back next time in good health to enjoy some food and drinks. Thank you for the meal!

I wanted to go to a sushi restaurant in Hokkaido and was able to make a reservation at a recently opened sushi restaurant called Sushi Shota. I got lost because the location of Sushi Shota on Google Maps was incorrect, and I thought I had missed my reservation time and wouldn't be able to eat. However, thanks to the amazing service from the staff, I was able to adjust the time and still enjoy my meal! Although the location was a bit hard to find, once inside the restaurant, it felt like a cozy hidden gem with a unique sushi restaurant atmosphere. The restaurant was well-prepared to welcome seven guests, including the head chef Shota and many other staff members. The sushi and dishes served were all top-notch. I noticed that the sushi rice was a bit too much and lukewarm, but the ingredients were mostly sourced from around Hokkaido. Each dish had its own unique flair, and the monkfish liver monaka was especially delicious and outstanding. Seeing other customers enjoying their drinks made me want to come back and enjoy some drinks there too.

All the nigiri here is delicious. The variety of tuna is very tasty. The different types of vinegar used, presentation, and service all made for a wonderful and satisfying experience! And the mochi!! This is truly amazing!! Words can't describe it! I wanted to eat one more!!