Visited at 8:00 p.m. on April 8, 2023. "Sushi Minato" is the most popular restaurant in Asahikawa, even ranking number one overall. As a business traveler, I could only visit on limited dates, so I was lucky to secure a reservation on my second attempt as a solo diner. One of the reasons I didn't want to cancel this Hokkaido business trip was to visit "Sushi Minato" (laughs). With my feet in much better condition, I walked the 800m distance with my trusty companion Matsuba-kun, taking nearly 30 minutes to get there. Despite the short distance, I was quite exhausted. On the way back, I took a taxi (sweating). Several of my followers had visited "Sushi Minato," and reading their posts only increased my expectations. At the entrance, I informed a beautiful young lady who seemed to be the hostess about my reservation and was escorted to the counter seats. The restaurant was packed and bustling with customers. The surrounding customers seemed like regulars, chatting amicably with the head chef, while I remained quiet and waited patiently. I started with a glass of Sapporo draft beer (¥715). Despite being a high-end popular sushi restaurant, the drinks were reasonably priced. I had heard the basic omakase course was around ¥20,000 when I made the reservation, so I decided to go with whatever was served. The first dish was edamame, which finished my beer. I usually don't drink sake, but I couldn't resist pairing delicious sushi with it, so I ordered a cold 2-go of "Kuniyoshi Natori Sake" from Otokoyama for ¥1,980. Subsequently, various dishes that paired well with sake were served. The presentation was impeccable, and the flavors were exquisite. Each dish was a delight to the taste buds. The sushi course began, and each piece was a masterpiece. The quality of the ingredients and the skillful preparation were evident in every bite. The meal was a culinary journey of delight and satisfaction.

Hokkaido trip, combined with Asahidake climbing, and another purpose was to visit "Asahiyama Sushi Minato" to enjoy the "Ezo Mae Sushi". Since planning this trip, I first made a reservation at the restaurant. I was able to make a reservation at the counter in front of the head chef, which was a relief. It truly became a trip with the purpose of dining at Sushi Minato. [Seat] Counter in front of the head chef [Menu] Omakase Just like the many reviews, the food was delicious, and the service and atmosphere were wonderful. Based on this premise, I will review what I particularly liked and the dishes. - Uni: All the uni had no hint of bitterness, simply delicious. I want to try various types of uni here at other times. - Sumidako: The texture was so soft that it was hard to recognize it as octopus in the mouth. - Sanma: Fresh sanma slightly rare grilled, with a liver sauce that accentuates the liver's flavor. - Mehikari: Dried overnight for the first time, with a crispy skin and moist flesh that can be tasted in one bite. - Ayu salt-grilled: With small eggs inside, the smoky aroma of the end-of-season ayu salt-grilled. The smoky aroma is achieved through daily preparation. - Hotate: Sliced along the fibers and shaped by hand, a new texture for scallops. I felt that this dish was possible due to the freshness of the scallops. - Nigiri sushi: Various types are available to be eaten, and each bite-sized piece of sushi has a soft and airy shari that melts in the mouth. Gently hold it in your hand and carefully place it in your mouth, making you appreciate the gratitude of the meal. - Toro taku maki: I was told that the taste of the pickled daikon radish won't be the same unless it's pickled in a jar. - Sake: I started with Hokkaido sake and was recommended a dry one in the middle. I was recommended different brands according to my preference, so I enjoyed all of them. I made an early reservation and it was worth it. Of course, everything was delicious... and I enjoyed the change in taste through the omakase course. I also appreciated the relaxed conversation with the head chef, and the thoughtfulness and conversation of the landlady and her daughter made me feel at ease. It was a very satisfying time with wonderful food and hospitable service. Thank you very much. I will definitely visit again.

I visited again after a week. I am happy that the chef remembered me. It was nice to see some changes in the menu, which made me happy! The photo is of a different dish this time. My impression is that the Hokkaido squid was delicious without any flaws. The Kinmedai (Golden Eye Snapper) was also delicious, even though it was my first time trying it!

During my stay in Asahikawa, the restaurant I most wanted to visit was amazing. I sat at the counter and had the chef's choice course, and everything was delicious. Especially the sea urchin at the end of the season was fantastic! Today's lineup included dishes like saury, ginkgo nuts, octopus, bonito, small sea bream, anglerfish, and swordfish. For sushi, there were squid, flying fish roe, peony shrimp, trout, hairy crab, Hokkaido scallop, and uni from Rishiri. There were also two types of horse mackerel, salmon roe, and Alfonsino.

Minato Sushi in Asahikawa is a renowned restaurant with meticulously crafted sushi that is beyond delicious. Each piece is prepared with great care and the chef is always researching to keep things fresh. The conversation with the chef is also pleasant. The overall texture is soft and the octopus, crab chawanmushi, horse mackerel, shrimp, cutlassfish, and eel were all incredibly tasty. The ikura was plump and firm. Ending with the anago was the perfect way to wrap up a memorable meal. It's difficult to get a reservation, so I was lucky to be taken there by a local.

Famous restaurant in Asahikawa known nationwide. I was able to make a reservation about a month before my trip to Asahikawa. They use Hokkaido ingredients for customers from outside the region. The sushi pieces are small with a rich, soft topping of fat. The sushi rice, made with 90% rice vinegar and 10% red vinegar, is fluffy. This allows the topping and rice to meld together in your mouth, creating a delicious chemical reaction. The head chef is very friendly but seemed busy, making it hard to engage in conversation. The waitstaff, on the other hand, were very friendly and helped create a welcoming atmosphere. The restaurant has counter seats, mostly filled with temporary visitors to Asahikawa. Unfortunately, I had to sit next to a loud and rude customer, making the atmosphere feel more like a rowdy izakaya than a high-end sushi restaurant. I couldn't wait for the meal to end and the noisy customer finally left during the last course of soba. The quiet and cozy ambiance was much appreciated. The bill came to around 18,000 yen, which was a great value considering the quality of the food. In Tokyo, it would probably cost twice as much. ★8 The orange sauce on top of the flounder is the innards of the ibaragi crab. It adds a salty flavor when paired with seaweed and wasabi. The seaweed itself was flavorful and delicious. ★8 Deep-fried new ginkgo nuts, beautifully presented and delicious. ★7 Sliced giant octopus legs from Yoichi, cooked until tender. According to the chef, only Yoichi octopus can achieve this level of tenderness. Rich in gelatin, it was very soft. ★7 Scallop broth made with dried scallops and water, simmered for about 12 hours. A clear and flavorful soup. After tasting the broth, I enjoyed the scallop tempura, which was rich and delicious. ★8.5 Smoked Hokkaido shrimp from Kushiro, with a strong smoky flavor. ★8.5 Steamed egg custard with crab meat, rich in crab flavor and sweetness. ★8.5 Marinated alfonsino with sesame and green beans. The sesame soy sauce paired well with the alfonsino. ★8.5 Marinated bonito, beautifully presented with grated green onions and garlic. ★9 Yoichi duck liver, simmered in broth until creamy and sweet. ★8 Grilled red sea bream with salted fish roe, enhancing the flavor with saltiness and richness. ★8.5 Grilled ayu paste made from the whole fish, including bones and liver. Surprisingly rich in ayu flavor, with a hint of grilled aroma. In Hokkaido, it is uncommon to eat grilled ayu with bones, so the chef came up with the unique idea of turning it into a paste. ★8 Sweetfish without any sweetness, just pure umami. Even though I usually don't like sweetfish, I found myself enjoying it and even asking for seconds. The nigiri sushi was outstanding, with each piece elevating the dining experience. The soft and fluffy sushi rice was difficult to handle, but it melted in your mouth along with the topping. The flavor of the vinegar rice was exceptional. ★9 Squid with sea urchin on top. Served with soy sauce and sudachi citrus. The squid was cut and then reattached, creating a unique texture that blended perfectly with the rice. The sea urchin was also excellent. ★8.5 Hand roll with throat blackthroat sea perch. The fatty fish melted in your mouth, offering a classic and delicious taste. ★8.5 Cucumber pickled in beer, served as a palate cleanser by the waitstaff.

The dinner party for the Asahikawa expedition is of course here! It's been a year since our last visit♪ This time there are 8 of us, so we're having a party on the second floor tatami room. I really wanted to sit at the counter and enjoy the atmosphere, but since the main focus is on chatting, I feel like it's not quite satisfying...^ ^ The closing soba here is really delicious, it's on par with a soba restaurant (o^^o)

[Menu] Chef's choice [Price] Around 20,000 yen [Menu Details] - Ginkgo and red snapper sashimi - Smoked octopus - Steamed egg custard with crab and shrimp - Bonito sashimi - Seared swordfish with green beans and grated daikon - Beltfish with sake lees - Monkfish liver paste - Grilled ayu (sweetfish) - Various sushi including squid, fatty tuna, golden eye snapper, snow crab, surf clam, seared sea bream, sea urchin, salmon roe, scallop, sardine, conger eel - Handmade soba noodles by the chef [Impressions] Around 27-30 dishes? Isn't this too amazing for around 20,000 yen? The taste is top-notch, of course. There are so many dishes that I can't write about each one. Everything is delicious. Some surprising dishes include: - Smoked octopus: Incredibly tender, thanks to being sourced from Yoichi. - Grilled ayu: A paste made from grilled ayu that perfectly captures the flavors of the dish. - Sushi: Each piece is delicious, with impeccable preparation ensuring no bones in fish like sardine and herring. - Soba: Handmade by the chef and could easily rival top soba restaurants. The soba broth is also exceptionally tasty. Encountered the pinnacle of sushi restaurants in Asahikawa. Thank you!

I really love this restaurant. Even though I don't have any business in Asahikawa, if I have plans to go to Sapporo, Obihiro, or Hidaka, I will make sure to schedule a visit to Asahikawa (lol). The lineup of dishes was amazing, including tea beans, red sea bream, crab innards, water octopus, smoked hokke fish, and more. The smoked Hokkaido shrimp and pickled herring sushi were fantastic! And you can't leave without trying the last dish of soba noodles! The basic lineup doesn't change much, but it never gets boring. The cozy atmosphere is also as wonderful as ever. Looking forward to visiting again in the future.

Third visit with parents at the counter seats. We had Japanese sake, Kamikawa Taisetsu, Suisei Otoko Yama, and Junmai Daiginjo Asahi Kamui. All were delicious, but the standout dishes were the ankimo (monkfish liver) which was incredibly soft and tasty, the ama-dai (tilefish) with a fluffy texture that was amazing, and the ayu (sweetfish) paste made from whole ayu fish that was so good you could keep eating it. The nodoguro (blackthroat seaperch) had a great combination of fat and texture, and the uni (sea urchin) rice bowl, iwashi (sardine), kinmedai (golden eye snapper), otoro (fatty tuna), nishin (herring), kani (crab), and botan ebi (spot prawn) were all excellent. We didn't drink much alcohol this time, so the bill didn't go over 20,000 yen per person. It's still delicious! Definitely coming back again!

This time, the counter seats were full, so we ended up in a private room for the first time. The dried scallop soup at the start was delicious as always. The seared red tilefish bowl, Hokkai shrimp, Hokkigai sushi, two-color sea urchin bowl, all tasted great. The prices for alcohol here are also reasonable, so it's a happy place for a drinker like me.

Asahikawa's famous restaurant "Sushi Minato" has been awarded the bronze prize at the Tabelog Hundred Best Restaurants and the Tabelog Award for six consecutive years. I had been looking forward to this restaurant for two months! The course menu included the following dishes: - Hokkaido sea urchin and crab with vinegar - Boiled octopus - Assorted sashimi (trout, flounder, gizzard shad) - Smoked Hokkai shrimp - Conger eel soup - Salt-grilled golden eye snapper - Sea urchin chawanmushi - Sushi platter with red sea bream, fatty tuna, botan shrimp, alfonsino, sea urchin, taro roll, snow crab - Handmade soba noodles - Dessert of melon and cherries - Drinks: Sapporo Classic beer, local sake "Kunimare," local sake "Asahi Kamui" Each dish was exquisite, with highlights including the rich sea urchin on crab, the tender smoked shrimp, and the flavorful sushi platter. The soba noodles had a strong aroma and paired perfectly with the rich broth. The dessert of melon and cherries was a luxurious finish to the meal. The local sakes complemented the meal beautifully. Overall, it was a luxurious dining experience at Sushi Minato. I dined in a private room this time, but I look forward to sitting at the counter next time. Thank you for the wonderful meal. Restaurant Information: - Name: Sushi Minato - Location: 3-5-9 3-Jo, Asahikawa, Hokkaido 070-0033, Japan - Phone: 0166-22-7722 Recommended for: - Solo dining: Yes - Date night: Highly recommended - Friends gathering: Yes - Family dining: Yes - Business entertaining: Highly recommended

Sushi Minato in 3-jodori 5-chome, Asahikawa City. This restaurant has won the "Tabelog Award BRONZE" every year from 2018 to 2023. I visited for the fifth time, requesting to sit in front of the head chef, Nakatomi, so I made a reservation about two months ago. This summer visit was my second, and I enjoyed the seasonal appetizers and nigiri sushi. We started with a toast with a draft beer and had edamame as the first dish. Then, various appetizers were served at our pace. The dishes included sea bream from Akashi, tender cooked octopus from Yoichi, smoked shrimp from Kushiro, and more. We also enjoyed a selection of Japanese sake chosen by the chef. The meal continued with dishes like chilled sea urchin chawanmushi, dried mullet roe from Aichi, conger eel from Awaji, and more. The nigiri sushi included squid from Chiba, herring from Kushiro, fatty tuna from Shiojiri, snow crab and botan shrimp from Funkawan, sea urchin from Yoichi and Murasaki sea urchin from the USA, blackthroat seaperch, sardine, and mackerel. Each piece was delicious, with the sea urchin standing out as a highlight. The meal ended with hand-cut soba noodles made by the chef, leaving me completely satisfied. Sushi Minato has become a popular sushi restaurant attracting customers from all over the country, but as a local reviewer, I will continue to visit regularly this excellent sushi restaurant!

I went to this restaurant in Asahikawa with my boss and his family. They have private rooms, so even with kids, we were able to relax and enjoy our meal. The boss treated us, but we were very satisfied with the taste and price! My wife has been here before and she also gave it a high rating this time. The ingredients were fresh and the preparation was done carefully. If we have the chance, we would definitely like to visit this restaurant again. Thank you for the meal.

During our trip to Hokkaido, we visited this sushi restaurant, which was the main purpose of our trip. It's a popular restaurant, so we made a reservation for the omakase course about 3 months in advance for around 15,000 yen. I had read various reviews beforehand, but I was still surprised by the high quality and variety of the sushi and small dishes. The rice portions were just right, so even with all the dishes, I didn't feel too full. Watching the regular customer next to us enjoy their sake made me want to stay in Asahikawa next time and enjoy some drinks as well. The meal included 13 appetizers and 14 pieces of nigiri sushi, plus soba noodles. It was a truly satisfying experience.

I finally got a reservation after struggling to book one, and I finally went there! The dried scallop and water-only seasoned soup with scallops was incredibly rich and delicious. The scallop itself had a crispy outer layer and a firm, flavorful meat inside. The sea bream from Akashi was served with sesame vinegar, which was refreshing and paired well with the tender fish. The ponzu sauce on the boiled octopus was light and tasty. The sashimi was incredibly fresh, with clear and beautiful cuts of fish. The abalone from Shiraoi was tender and delicious, especially when paired with the liver sauce. The smoked bonito had a smoky flavor and a strong seasoning. The ankimo from Yoichi, seasoned with bonito broth, had a unique sweet and savory taste. The blackthroat seaperch sushi from Nagasaki was fatty and delicious, and the cured mullet roe was flavorful. The hairtail with sea bream miso was flavorful and paired well with the side dishes. The cherry shrimp chawanmushi had a strong shrimp flavor, and the sushi was well-made but slightly salty. The squid had a good texture, and the medium fatty tuna was better as sashimi than sushi. The sweet shrimp was large and had a good chewy texture. The red tuna was average, and the salmon roe was quite salty. The fatty tuna sushi was soft and delicious, while the conger eel was well-prepared and tasty. The soba made with flour from Kamikawa was lacking in flavor and the dipping sauce was mediocre. The service was good, with a friendly and knowledgeable female staff member. The restaurant was clean, but the noise from other tables could be distracting.

I decided to visit the port and planned a trip to Hokkaido. I made a reservation about 3 months ago and it seemed relatively empty. I arrived at the restaurant right when it opened. For about 30 minutes, all the customers were quiet, creating a tense atmosphere. The master, whose name is Oyakata, kindly started talking to us, and as we drank more, the atmosphere gradually warmed up and became lively. It seems like this place is also used for business entertainment. It's a restaurant that welcomes families, couples, and business associates alike. Several exquisite dishes were served, including flavors I had never experienced before in my life. One dish that left an impression was something like a paste made from sweetfish. It was ground together with the liver, allowing us to fully savor the flavor of the sweetfish. I would like to visit again in a different season. My family of three had about 5 beers, shochu, and around 5 cups of sake, and in the end, two of us added sea urchin, which I think came to around 70,000 to 90,000 yen, but I forgot exactly, haha.

Head to the top-rated sushi restaurant in Asahikawa. Starting with a clear soup with fried mochi, which was incredibly delicious. The fresh shrimp from Otaru was unlike anything on the mainland. This is the true taste of shrimp. We leisurely sipped our drinks before the sushi arrived all at once in our private room. We also added a Galisaba roll, which was also tasty. Lastly, we had soba noodles. Soba noodles!? Well, they were delicious. What a great idea. Everyone, both arriving and leaving customers, referred to as "sensei" (teacher). That's the kind of place this is. A sushi restaurant where all the sensei of Asahikawa gather.

Assorted appetizers: flounder, crab roe, fava beans, boiled octopus, pickled herring roe, tuna, ankimo (monkfish liver), small sweetfish, grilled sea bream with scallions, scallop sushi, Japanese sea bass, button shrimp, seared shrimp, Hokkaido scallops, nodoguro (blackthroat seaperch), kohada (gizzard shad), sea bream, baby eel, sea urchin, horse mackerel, scallops, golden eye snapper, conger eel.

It was a pretty big restaurant. The dishes I had were delicious - Hirame (flatfish) with crab innards, boiled octopus, Shakotan shrimp, scallop soup, Mejimaguro (bluefin tuna), Mehirari (young yellowtail), Yoichi ankimo (monkfish liver), tachiuo (largehead hairtail), Tai no sakanade (sea bream with sake lees), salt-grilled sweetfish paste, sakura shrimp chawanmushi (savory egg custard), and more. The sushi started with shishamo (smelt) which was really tasty, followed by chutoro (fatty tuna), hairy crab, nodoguro (blackthroat seaperch), botan ebi (spot prawn), iwashi (sardine), hokkigai (surf clam), Nemuro salmon, Saroma uni (sea urchin), kinmedai (golden eye snapper), shimesaba (marinated mackerel), seared sawara (Spanish mackerel), aji (horse mackerel), scallop, anago (sea eel), and ko hiri (small fin). The bill came to 21,000 yen. The focus was on local ingredients and the sushi and dishes were delicious with good portions. I couldn't even add more because I was so full.

The restaurant didn't seem like a high-end sushi place, but it had a welcoming atmosphere. They offered a wide variety of dishes, all elegantly presented and incredibly delicious. From the ambiance to the chef and host's hospitality, to the amazing food, it was truly an unforgettable experience. If I ever come back to Asahikawa, I will definitely visit again.