Sapporo Maruyama "Sushi Sana Wakichi" is a sushi restaurant that uses Hokkaido ingredients in their Edomae sushi. Awarded 2 stars in the Hokkaido Michelin Guide 2017, their warm appetizers are also excellent. On this day, the "Tokishirazu" salmon was tender with a good amount of fat, and the salmon skin was lightly seared over charcoal to bring out a delicious aroma and sweetness. The large Hokkai clams were skillfully prepared and lightly seared to create a harmonious texture with the rice, enhanced by the black shichimi pepper. The seared golden eye snapper had a nice balance of fat and was topped with grated daikon, providing a unified taste experience. The appetizer of abalone with purple sea urchin was a delight, with the abalone liver sauce mixed with the rice. The seared Alfonsino and the steamed egg custard with snow crab and fava beans were also delicious. Overall, it was a delightful meal.

Sushiya Gekisenku in Sapporo. This time, we tried Washichi for the first time. We started with appetizers all at once. The quality of the fish is really good. I've never seen such a translucent flounder before. The yellowtail was also delicious! The nigiri I was looking forward to was a bit firm on the rice. The balance of the simmered soy sauce was also good. I personally thought it was delicious, but my husband said he wasn't impressed. Also, sushi in Sapporo is more expensive than in Tokyo.

On a day in September 2023, I revisited Sapporo. Finally, it has started to cool down a bit. <Appetizers> - Water Octopus (from Hakodate): Quite delicious - Chawanmushi (with purple sea urchin and hairy crab): Extremely tasty - Matsukawa Flounder: Exceptionally delicious - Yellowtail (from Rausu): Quite delicious - Kawahagi Liver Salad: Extremely tasty - Salmon Roe Small Bowl: Quite delicious - Seared Alfonsino (with ginkgo nuts and sweet sauce): Quite delicious - Silver Halibut (grilled with miso): Extremely tasty <Sushi> - Tuna Lean Red Meat: Extremely tasty - Red Seabream: Quite delicious - Hokkigai (surf clam): Quite delicious - Striped Jack: Quite delicious - Tuna Otoro: Quite delicious - Botan Shrimp: Quite delicious - Tuna Hand Roll: Extremely tasty - Purple Sea Urchin (from Shiratori): Extremely tasty - Conger Eel (from Tsushima): Extremely tasty - Negitoro Hand Roll: Extremely tasty <Dessert> - Egg Custard: Quite delicious <Sake> - Hakuraku Hoshi, Sharaku, Saku (ZAKU) Looking forward to the next visit!

First visit. I was a little worried when they deducted 64,700 yen from my credit card when I made a reservation, but after going there, I was satisfied. The chef's sense is fantastic. The menu changes depending on the condition of the fish that day, it's a restaurant that starts fresh with each menu change. Everything is omakase. It started with fresh octopus, followed by a huge North Pacific octopus. A unique feature of the restaurant is a small grill on the counter where they sear or grill dishes right in front of you. They seared Kinmedai with ponzu sauce, and also grilled eel and chopped it up for eel rice, everything is very elaborate! I definitely want to go back. Regarding the deposit, it can be refunded in cash at the time of payment, so the payment method is flexible, which eased my final worries. It was amazing. Thank you for the feast.

Hakodate-made fresh octopus sushi, surf clam and small white fish, hairy crab chawanmushi, sweet shrimp with miso soup, grated daikon radish with ponzu sauce, purple sea urchin and salmon roe bowl, grilled fish with eggplant in rice bran pickles, eel and cucumber vinegared dish, corn puree, nigiri sushi with striped jack, fatty tuna, abalone and kimo. This is delicious! Surf clam sushi roll, sweet shrimp marinated in gold leaf, sea urchin, conger eel, clam broth, negitoro maki, rolled omelette.

- The overall balance of the first visit was excellent, with each dish being delicious and the sushi rice being perfectly firm. I will definitely visit again! - Mizudako: Firm and thick texture - Hotate and hairy crab chawanmushi: Great texture, delicious broth - Matukawagarei and sea urchin: Amazing when rolled together - Buri: Thick and steak-like - Abalone with liver sauce - Nodoguro and zucchini pickled in bran - Uzaku - Corn soup - Shimaaji - Ainame - Toro - Ikura - Akashima shrimp - Hokkigai (seared) - Shako - Kinmedai - Bafun uni - Anago - Tamago

On a hot day in August 2023, I visited Sapporo in search of some relief from the heat. The temperature was higher than usual for Sapporo, but still better than mainland Japan. <Appetizers> - Water octopus (from Hakodate): Quite delicious - Chawanmushi (with purple sea urchin and hairy crab): Very tasty - Flounder (with this): Amazingly delicious - Alfonsino (lightly seared): Quite delicious - Eel: Very tasty - Cutlassfish (grilled): Amazingly delicious - Tsubugai (whelk): Quite delicious - Cold corn soup: Quite delicious <Sushi> - Tuna belly: Quite delicious - Golden eye snapper: Amazingly delicious - Horse mackerel (from Hamada): Quite delicious - North scallop: Decent - Blackthroat seaperch: Quite delicious - Steamed black abalone (with liver sauce and vinegar rice): Quite delicious - Botan shrimp: Quite delicious - Tuna hand roll: Amazingly delicious - Sea urchin (from Yoichi): Quite delicious - Conger eel (from Tsushima): Amazingly delicious <Dessert> - Egg (like pudding): Quite delicious <Sake> - Jokawa Taisetsu, Sharaku, Saku (ZAKU) Looking forward to the next visit.

Sapporo Meal 2: July 22, 2023 (Saturday) 20:30 - A visit after about 2 and a half months. Tabelog rating 4.28, ranked 3rd in Hokkaido in 2023 BRONZE 2022, Top 100 Restaurants in 2017, Michelin ☆☆ 2023, Go-e-miyo 3 stars. Yesterday's dinner was here! A visit after about 2 and a half months. The appetizers are exquisite! It's one of my favorite restaurants. The menu is only omakase course. <Appetizers> 1. Octopus 2. Steamed egg custard with hairy crab and purple sea urchin - full of hairy crab! 3. Flounder fin wrapped and rolled 4. Seared Alfonsino with grated radish and ponzu sauce - super delicious! 5. Tokachi mozuku vinegar and whelk 6. Grilled salmon belly skewer with green onion 7. Pickled cucumber 8. Mini eel rice bowl 9. Corn soup with junsai (water shield) <Nigiri Sushi> 10. Medium fatty tuna - purchased from a local fish store in Oma and frozen at the right time. Super delicious! 11. Tokishirazu - only seared on the skin side 12. Horse mackerel 13. Botan shrimp tail appetizer 14. Botan shrimp from Rebun Island 15. Seared northern scallop 16. Striped jack - thin slices of belly and back stacked 17. Abalone rice 18. Spot prawn 19. Bafun sea urchin from Rishiri 20. Clam soup 21. Negitoro roll 22. Tamagoyaki (rolled omelette) Everything from start to finish was delicious this time as well. #Sushi Sawai, Sawai, #Sapporo Gourmet, #Hokkaido Gourmet, #Sapporo, #Hokkaido, #Tabelog High Rating, #Difficult to Reserve, #Michelin, #Michelin 2 Stars, #Michelin Restaurant, #Sushi, #Sushi Time, #Sushi Lovers, #Gourmet, #Gourmet Lovers, #Gourmet Instagram, #Food Instagram, #Fine Dining, #Foodie, #Foodiegram, #Food Porn.

At 6 o'clock, the 8-seat counter started with 2 people each, totaling 6 people. The chef seemed quiet and only spoke to explain the dishes. The atmosphere was a bit lonely. The food was well-prepared and delicious, with just the right amount of salt. However, the service was slow and we finished close to 8:30, with the next customers waiting. It was quite unsettling. I'm not sure if I would visit again. Thank you for the meal.

After three months, I visited Wagichi, where customers gather every Sunday from Honshu to Sapporo to have lunch. I had the chef's special course, which features delicious ingredients unique to Hokkaido. The freshness of the Hokkaido ingredients is unparalleled, with sweet sea urchin, giant button shrimp that melts in your mouth, fatty Kinmedai and Tachiuo, Kinmedai, slightly sweet Karei and striped jack, crunchy Tsubugai, tender water octopus and Aori squid, and classic Negitoro. The quality of the tuna is also outstanding, not losing to Tokyo. I highly recommend Wagichi for those seeking extraordinary sushi. Today's menu was 41,820 yen, and the chef's special course was 32,400 yen. It included dishes like flounder, Matsukawa flounder, Kamameshi with hairy crab and edamame, Junsa seaweed from Hakodate, water octopus, seared Tsubugai with Matsukawa pickles, purple sea urchin, seared Tachiuo with eggplant kasuzuke, and more.

"Sapporo Maruyama Park Sushina Wagochi 'Night Omakase' opened in 2002, a well-known restaurant in Sapporo, known among food enthusiasts as a fierce battleground for sushi, with a counter of 8 seats by reservation only. After a renovation in 2007, it switched to the current omakase style with one course, and has maintained its two Michelin stars since winning them in the Michelin Guide Hokkaido 2012 edition, remaining a popular restaurant. The menu consists only of the omakase course, with 7 appetizers and 12 pieces of nigiri served at appropriate timings. The first half includes 7 appetizers such as Hakodate water octopus, hairy crab and edamame chawanmushi, peony shrimp, golden eye snapper, Rishiri horse dung sea urchin and abalone, abalone liver rice, water eggplant and belt fish, vinegar seaweed and whelk. The second half includes 12 pieces of nigiri such as medium fatty tuna, horse mackerel, herring from Kushiro, surf clam, mini eel bowl, golden snapper, spot prawn, purple sea urchin, conger eel, dashi, fatty octopus, and tamago. It was very delicious! Thank you for the meal."

I visited this restaurant for the first time during my trip to Hokkaido. I made a reservation 2 months ago. They have won 2 Michelin stars in 2017 and 3 Toque Gault Millau in 2023, so I was really looking forward to it. They offer a lineup of unique Hokkaido ingredients that were very delicious! The course menu included various dishes like soybeans with hairy crab, steamed egg custard with wasabi, fresh octopus, peony shrimp, seared alfonsino, sea urchin from Yoichi, eggplant with swordfish, and more. For sushi, they served salmon, surf clam, fatty tuna, baby sea bream, eel, horse mackerel, blackthroat seaperch, spot prawn, purple sea urchin, fatty red snapper, and egg with Japanese sugar pudding.

I had a very pleasant dining experience. The people sitting next to me were all friendly, so we had a great time chatting and enjoying our meal together. As for the taste, there is nothing in particular that stands out, but I do remember the sweetness of the shrimp and the deliciousness of the hairy crab. I heard that October is the season for Hokkaido produce, so I look forward to coming back in October to try it out. I was very full.

Visited after 3 and a half months, on April 28, 2023, from 8:30 pm. Sushi restaurant ranked 3rd in Hokkaido on Tabelog, Bronze in 2023, Top 100 in 2022, Michelin 2 Stars in 2017. Today's dinner was amazing! The appetizers were excellent! It's one of my favorite restaurants. Only omakase course available. <Appetizers> 1. Firefly squid and hairy crab chawanmushi with a bit of wasabi. 2. Water octopus with Hakodate wasabi. 3. Flounder with konoko on top. 4. Seared Alfonsino. 5. Ankimo and Nara pickles. 6. Shako vinegar. 7. Grilled white asparagus. 8. Grilled Okhotsk Atka mackerel with mayonnaise. 9. Abalone rice, mix well while crushing sea urchin. <Sushi> 10. Marinated red tuna with black shichimi pepper. 11. Medium fatty tuna. 12. Gizzard shad. 13. Red clam wrapped in its mantle. 14. Horse mackerel from Shimane, incredibly fatty! 15. Grilled northern surf clam with salt and vinegar. 16. Akashima shrimp. 17. Seared golden-eye snapper. 18. Purple sea urchin from Wakkanai. 19. Conger eel. 20. Miso soup. 21. Hand roll with medium fatty tuna. 22. Fatty tuna belly from Salt Kettle, 113 kg, 7th day, very tender. 23. Tamagoyaki. 24. Squid with shari mud. Everything from start to finish was delicious this time as well.

Today's Sapporo lunch was my third visit in three months - I went to Waki Tomo, where the exceptional ingredients riding the Chishima Current and the polished shari (sushi rice) made the meal incredibly delicious. I was looking forward to enjoying the spring ingredients at this renowned sushi restaurant in Sapporo. I was captivated by the fact that you can fly to Hokkaido and back in a day, thanks to Waki Tomo's charm. Being the only sushi restaurant in Hokkaido that serves lunch on Sundays, it attracts gourmets from all over Japan who come for a day trip. The Chishima Current brings fish like cherry salmon, herring, firefly squid, northern surf clam, scallops, botan shrimp, and hairy crab, which are distinctly different from those found on the mainland. Waki Tomo is filled with ingredients that are worth traveling by plane and spending time to enjoy. The omakase course costs 31,200 yen and includes dishes like firefly squid and seaweed chawanmushi, hakodate octopus, flounder, kinmedai, grilled ankimo, green asparagus with herring roe, black rockfish and bamboo shoot soup, Japanese flying squid, cherry salmon, red tuna, scallops with roe, Rebun Island botan shrimp, golden eye snapper, sea urchin, conger eel, hairy crab, and egg custard. They also offer a selection of Japanese sake.

I revisited the restaurant on a Sunday for lunch in March 2023. There was no snow in the city center of Sapporo, making it easy to walk around. <Appetizers> - Chawanmushi (firefly squid + seaweed): Very delicious - Water octopus (from Hakodate): Very delicious - Seared Alfonsino: Very delicious - Karasumi (homemade): Very delicious (great chewy texture) - Flounder (topped with konbu): Very delicious - Octopus scallion roll: Very delicious - Steamed abalone (served with liver sauce and vinegar rice): Very delicious - Golden eye snapper + bamboo shoot soup: Very delicious <Sushi> - Sayori: Very delicious - Scallop: Very delicious - Tuna belly: Very delicious - Gizzard shad: Average - Botan shrimp: Very delicious - Hairy crab hand roll: Amazing - Uni from Bafun sea urchin (from Yamada): Very delicious - Golden eye snapper: Very delicious - Anago (from Tsushima): Amazing Dessert: - Egg custard pudding: Amazing Looking forward to my next visit.

In a quiet residential area, there is a dignified entrance to the restaurant. Inside, there are only counter seats, surrounding the head chef. I tried the lunch course, and each dish was like a piece of art. The following dishes left a strong impression: - Octopus sashimi: Incredibly tender, it's hard to believe it's octopus. - Seared golden eye snapper sashimi: The searing brings out the richness of the fish, especially delicious with ponzu sauce. - Marinated liver and smoked herring roe: The texture of the smoked herring roe and the richness of the liver complement each other perfectly. - Crab sushi topped with sea urchin: A luxurious treat with the crab's umami bursting in your mouth the moment you bite into it. - Botan shrimp: These shrimp are so big, it's hard to believe they exist. Rich and creamy, they leave a lingering taste in your mouth. The head chef may seem intimidating at first, but he is actually very kind and engaging in conversation. He is eager to learn and overall a wonderful person. Just be mindful that taking photos is allowed, but please refrain from using the camera's shutter sound. I would love to visit this amazing restaurant again!

The sushi in Hokkaido is amazing, with giant botan ebi, ikura, and scallops. The cherry salmon nigiri is a must-try, and the salmon at the conveyor belt sushi place is exceptional. Walking on snowy roads in Hokkaido for the first time, full and slightly tipsy, was a great memory. Rating: 5 - Excellent!

Hokkaido Maruyama Park, Sushi East Hyakumeiten, with Chef Wakichi. I visited on a Sunday afternoon with a solo reservation. The restaurant was full as always, so reservations are a must. They start serving all customers at once, so being late is not allowed. The chef is friendly and makes the experience enjoyable. The Edo-style sushi was delicious. They have a great selection of sake that will please any sake lover. The chef also talks about other popular restaurants in Sapporo, showing his love for good food. I was truly impressed. Thank you for the wonderful meal.

Today's Sapporo lunch was my second visit in three months - I went to Kazuki to enjoy the excellent ingredients harvested in winter in Hokkaido. The menu included items like grilled matsumae flounder, kinki, menueke, okhotsk atka mackerel, hokke, horsehair crab, sweet shrimp, sakura masu, wakame, sea urchin, tuna... showcasing the pride of Hokkaido's winter produce. A standout dish was the gukkou, a unique delicacy that can only be enjoyed in winter in Hokkaido - with chewy eggs and tender flesh, it was a delight for hotpot lovers. Eating such ingredients in sushi form, either picked or rolled, was a moment of pure bliss that made me appreciate the joy of being alive. Before heading home, I enjoyed the Sunday lunch sushi at Kazuki, which may become the reason for my continued trips to Hokkaido. Today's menu cost 67,320 yen for two people, including dishes like kinki and hairy crab chawanmushi, matsumae flounder sashimi, monkfish liver and narazuke, menueke, matsukawa-zuke, whitefish shirako, grilled hokke with spicy mayonnaise, abalone rice with liver, oyster and wakame soup with yuzu pepper, medium fatty mackerel, okhotsk atka mackerel, sweet shrimp, sakura masu, sea urchin, conger eel, Hakodate gukkou, toro taku-prin style egg, and other drinks.

The work of the head chef is very meticulous, and they also include local drinks, allowing for enjoyable pairings. The service is very pleasant. I also like the taste of the vinegared rice. In addition to sushi, the side dishes were also delicious and prepared with care, similar to a high-class traditional Japanese restaurant.