I wanted to eat sushi with red vinegar, so my husband brought me to this place. The 8-seat counter was fully booked, and the meal started all at once. I might have forgotten a few dishes, but here is what we had: Matsukawa karei, scallop marinated in vinegar, tuna, abalone, sea bream, steamed egg custard, monkfish liver, sea urchin, octopus, fatty tuna, tuna belly, crab, whitebait, shrimp, salmon roe, surf clam, sea urchin, conger eel, and tamago (egg omelette). I was worried about the red vinegar rice, but it turned out to be to my liking - slightly firm, just the way I like it. The lineup was also to my liking, with the concentrated flavors of Matsukawa karei, abalone, crab, and shrimp. The sea urchin was also incredibly delicious. It's hard to choose the best, but the conger eel was outstanding. I was surprised by its fluffy texture and lack of fishiness. I've recently been obsessed with simmered octopus, and to my surprise, there was octopus on the menu, and it was deliciously tender. The miso soup made with shrimp, crab, and fish head broth was also exquisite. Lastly, the egg omelette was like a castella cake and left me feeling full. There was a very elegant foreign traveler at the restaurant, and I was amazed by how fluently the owner spoke English to accommodate them. I later found out on Tabelog that the owner had studied in California - amazing! The atmosphere was very pleasant, and the food was delicious and to my liking. My husband was also very satisfied and said it was the best meal he had ever had. I would love to visit again. Thank you for the wonderful meal.

I made a reservation in advance for dinner at Table Check. The atmosphere of the restaurant is high-class, similar to top restaurants in Tokyo. There were many dishes that paired well with sake, and they were quite delicious. The sushi was also skillfully made and tasty. Additionally, the pricing of the alcohol was reasonable, and even with a fair amount of sake, the total bill was just a little over 30,000 yen.

Nikka Uncle's sushi restaurant located just one street behind the neon-lit Susukino intersection. They offer a variety of dishes sourced not only from Hokkaido but also from all over Japan. The vinegar rice is slightly firm with a balanced acidity, reminiscent of Edomae-style sushi. The scallops and sea urchin were exceptional. It was worth coming all the way to Hokkaido for this place! Here is the course menu: Omakase Course ¥28,875 (including tax and service charge) - Matsubara flounder, Sarufutsu village scallop, Katsuo with soy sauce and ground red pepper, Higashiyama Bay hairy crab and French blue cheese chawanmushi, Yoichi monkfish liver, Maso octopus simmered until tender, Chutoro, Akami, Otoro (with sand removal), 129.4kg bluefin tuna from Aomori Oma, Kohada, Kuruma prawn, Aji, Hakodate purple sea urchin (from Maruhiro's fresh uni), Kinmedai, Hokkigai, Buri from Shiretoko Rausu, New ikura, Anago, Tamago, Clam soup, Simmered clams (additional), Matsubara flounder nigiri (additional).

On a certain day in August 2023, I revisited a sushi restaurant. Although it is not related to sushi, there was a severe thunderstorm during the day, and the evening temperature dropped, which I personally enjoyed. <Appetizers> - Flounder: Quite delicious - Scallop: Very tasty - Steamed Abalone (Chiba Prefecture, with liver sauce): Very delicious - Chawanmushi (savory egg custard): Quite tasty - Monkfish liver (Yoichi): Very delicious - Bonito (with Japanese spicy sauce): Very delicious - Simmered octopus: Average <Nigiri Sushi> - Medium fatty tuna (Hachinohe): Very tasty - Lean tuna (Hachinohe): Very delicious - Extra fatty tuna (Hachinohe): Very tasty - Gizzard shad: Very delicious - Sweet shrimp: Quite tasty - Horse mackerel (Maizuru): Quite delicious - Salmon roe with sea urchin (Akashiri) small bowl: Very tasty - Yellowtail: Very delicious - Surf clam: Very delicious - Purple sea urchin (Maruhiro): Very tasty - Conger eel (Tsushima): Quite delicious - Kelp roll: Quite tasty - Tamago (sweet omelette): Quite delicious <Sake> - Shinsei (Tengucho) - Hououbita (SAKE FUTURE) I look forward to my next visit.

This is a sushi restaurant that specializes in nigiri style sushi with red vinegar rice. The dishes I enjoyed were: Hirame and Tsubugai Katsuo warayaki with soy sauce, Awabi chawanmushi with 3-year aged homemade karasumi and blue cheese from Yoichi, Ankimo from Shikotsu, Jitako, Otoro, Akami, Kohada, Kegani with Bafun uni from Izu, Shima aji, Akagai, Kinmedai from Genkai-nada, Tai from Amakusa, Kuruma ebi from Kushiro, Iwashi aji from Hakodate, Uni gunkan, Anago soup, Tamago, bottled beer, sake, and Sushi Kin's hearty belly!

The dishes I received were Hirame and Tsubugai Katsuo Warayaki with soy sauce, Wasabi steamed abalone chawanmushi, 3-year aged homemade Karasumi and Blue Cheese from Yoichi, Ankimo from Shikotsu, Local octopus nigiri, Otoro Akami Kohada, Kegani and Bafun Uni from Izu, Shima Aji Akagai from Genkai Nada, Tai from Amakusa, Kuruma Ebi from Kushiro, Iwashi Aji from Hakodate, Uni Gunkan from Anago, Tamago, Bottle beer, Sake.

On a certain day in July 2023, the revisit day was humid but with a comfortable high temperature of 26 degrees in Sapporo. <Tsumami> - Tsubugai (Quite delicious) - Soy (Quite delicious) - Katsuo (Quite delicious) - Steamed abalone (Aomori, with liver sauce, Extremely delicious) - Monkfish liver (Yoichi, Extremely delicious) - Chawanmushi (Blue cheese, squid ink, Quite delicious) - Simmered octopus (Decent) <Nigiri> - Tuna belly (Bungo Bay, Very delicious) - Tuna fatty belly (Bungo Bay, Extremely delicious) - Kohada (Quite delicious) - Kuruma prawn (Quite delicious) - Striped jack (Very delicious) - Tuna lean (Bungo Bay, Quite delicious) - Red snapper (Quite delicious) - Squid (Quite delicious) - Horse mackerel (Hamada, Donchicchi, Extremely delicious) - Conger eel (Quite delicious) - Purple sea urchin (Maruhiro, Extremely delicious) - Tamago (Quite delicious) Looking forward to the next visit.

I finished my business trip to Sapporo and did some sightseeing in Obihiro before returning to Sapporo. Of course, sushi is a must in Sapporo, so I made a reservation in advance for the "Omakase Course (tax and service charge included ¥28,875)" at "Susukino Sushi Kin," which has been awarded one Michelin star. I had the following dishes and drinks: - Sapporo Classic bottled beer - Flatfish and North Scallop sashimi with salt and roasted sake - Kitano Nishiki Hokuto Zuiso Junmai Ginjo 100ml - Lightly seared bonito marinated in spicy sauce - Steamed abalone with liver sauce - Homemade karasumi and blue cheese chawanmushi - Soft-cooked octopus - Ankimo from Yoichi - Tazaki special Junmai sake - Otoro, Akami, and Chutoro from a 132kg tuna from Iki, Nagasaki - Koji vinegar cured squid - Kegani and Bafun Uni - Agedashi ginger - Akabu Junmai Daiginjo - Red clam - Kinmedai with fat - Shrimp - Horse mackerel - Hidahomare Junmai - Hokushu Uni - Anago - Miso soup - Tamago - Red clam tendon and cucumber - Additional rolled sushi - Red clam and cucumber roll The total bill came to ¥38,000 with some change. The price was a bit high, especially considering the drinks (1 beer and 4 glasses of sake totaling 400ml) cost about ¥10,000. I personally didn't like the vinegar seasoning on the sushi, but everything else, including the dishes and sushi, was delicious and satisfying. Thank you for the meal.

It was a long time since my last visit. I was very satisfied. The sea urchin is amazing no matter what season you come. Especially memorable were: [1. Flounder from the Shakotan Peninsula] - Firm texture, very fresh. [2. Abalone from Aomori's Rikuchu Islands] - Liver sauce, exquisite. [3. Bonito straw-grilled, soy sauce wash, local hot pepper] - Moist bonito, perfect with hot pepper. [4. Chawanmushi with 3-year-old Karasumi and blue cheese] - Almost solid but delicious. [5. Otaru's pregnant mantis shrimp] - Smoked and even more delicious. Apparently, Otaru's mantis shrimp is the largest in Japan. [6. Octopus from Yoichi] - It seems they boil it once in hojicha to prevent the skin from peeling. Soft and flavorful. [7. Ankimo from Yoichi] - Melts in your mouth. [8. Scallop from Okhotsk] - Thick and sweet, perfect with seaweed. [9. Tuna nigiri, from Shiogama, Miyagi Prefecture] - Rich in fat and delicious. [10. Gizzard shad nigiri] - Perfect vinegar. [11. Hair crab and sea urchin mix nigiri] - Plenty of sea urchin and crab, a surprising combination. [12. Grunt nigiri] - Apparently, this season is the most delicious. [13. Sea bream nigiri] - Fluffy texture, wonderful. [14. Botan shrimp nigiri] - Very sweet. [15. Horse mackerel nigiri] - Rich flavor. [16. Surf clam nigiri] - Thick and lovely. [17. Hakodate purple sea urchin nigiri] - Amazing sea urchin! Extremely delicious. [18. Conger eel nigiri] - Soft conger eel. [19. Fish head soup] - Extremely delicious. [20. Tamago] - Shrimp, egg, and Japanese yam for a fluffy texture. [21. In addition, kanpyo maki] - Besides us, there were foreign customers and we got to hear the master's fluent English, discovering a new charm of Matsubashi. Thank you very much.

On a cold day in May 2023 during a revisit to Honshu, the temperature was quite low at 12 degrees. <Appetizers> - Manako (fired fish milt) - Delicious Chawanmushi (blue cheese and black ink) - Delicious Simmered octopus - Pretty good Shrimp (from Otaru) - Delicious Bonito - Pretty good Steamed abalone (with liver sauce) - Delicious Grilled scallop with seaweed (from Okhotsk Sea) - Amazing <Sushi> - Fatty tuna belly (98kg, from Shiogama) - Delicious Marinated lean tuna (98kg, from Shiogama) - Delicious Gizzard shad - Delicious Fatty tuna (98kg, from Shiogama) - Delicious Snow crab (mixed with sea urchin) - Amazing Salmon roe - Amazing Blackthroat seaperch - Delicious Squid with guts - Delicious Sweet shrimp - Delicious Horse mackerel (from Hamada) - Amazing Golden eye snapper (from Katsuura) - Delicious Purple sea urchin (from Hakodate) - Amazing Sea urchin - Pretty good Conger eel - Pretty good Thin rolls - Pretty good Egg omelette - Pretty good Looking forward to the next visit.

Sushinoya Sushi Kin is a popular sushi restaurant in Hokkaido where you can enjoy a fusion of traditional Edo-style sushi and innovative ideas. The course takes about 1 hour and 30 minutes to complete. The restaurant is located near Susukino Station, just a 1-minute walk from the station, with a modern glass door and a wooden sign. Inside, there is a simple and calm space with an 8-seat hinoki counter. Master Yasuaki Matsubashi, who studied abroad in the United States for 4 years after graduating from high school, is fluent in English. He inherited the business from his father and now runs it as the second-generation master. He may not speak much, but his work is meticulous and shows his artisan spirit. The sushi here has a unique approach, with a strong acidity in the red vinegar of the shari and firm rice. The size of the neta (topping) and shari is quite large, providing a satisfying course volume. The menu we enjoyed included the following: - American Hirame with salt and roasted sake - Aomori Kuroshio Steamed Abalone with liver sauce - Mejimaguro with ground red pepper soy sauce - Three-year-old squid with French blue cheese chawanmushi - Soft-cooked Yoichi octopus - Yoichi ankimo simmered in Sauternes - Salt kettle medium fatty tuna - Akami (lean tuna) - Otoro (fatty tuna) - Kohada (gizzard shad) - Hamaguri clam soup - Kegani crab and Bafun sea urchin - Harusaki (young salmon) - Yubari Akagai (ark shell) - Kinmedai (golden eye snapper) - Boiled clams - Squid - Aji (horse mackerel) - Kuruma shrimp - Hokkigai (surf clam) - Hakodate uni (sea urchin) - Anago (sea eel) - Tamagoyaki (rolled omelette) - Miso soup The course ended with a fluffy tamagoyaki. Enjoy the omakase course at Sushinoya Sushi Kin for a unique and satisfying sushi experience in Hokkaido.

The sushi restaurant in the center of Susukino has only 8 counter seats, yet it is always full. The head chef's skillful knife work and demeanor are impressive. The freshness and variety of the ingredients are outstanding. Truly deserving of being one of the top restaurants in the area. The quality of the food in Susukino seems to be the best in Japan.

From appetizers like "hirame" and "steamed abalone" with liver sauce, to dishes like "mejimaguro" with soy sauce wash, "karasumi and blue cheese chawanmushi" and "ankimo" are delicious. The chef is meticulous in his preparation, as seen in the local "octopus" dish. The "hotate no kani" has a flavorful punch and pairs well with the "hotate" and "chu-toro". The "o-toro" and "kohada" have a perfect balance. The clam broth is delicious. The "kegani" crab is rich and flavorful. The "kasugo" is fragrantly seasoned with cherry blossoms. The "akagai", "aji", "kurumaebi", "kinmedai", "hokkigai", and "murasaki uni" are all excellent. The "anago", "tamago", and additional "kanpyo" make for a satisfying meal. At 35,000 yen, it's a great value for the quality.

I visited Sushikan. It has 8 seats at the counter and offers a set menu starting at 8:30 PM. I arrived early and ordered a 500ml Sapporo beer while waiting for the other seats to fill up. The meal started with 2.5 pieces of flounder sashimi, which could be enjoyed with soy sauce or salt. Next was 2 pieces of octopus from the Shakotan Peninsula, with a firm texture. Then came the soy sauce-washed bluefin tuna with Japanese mustard. Delicious! Followed by chawanmushi made with 3-year-aged salted fish roe and blue cheese. It was smooth and tasty. Then I tried the Hakodate Ezo abalone with sauce, which had a great aroma and texture. The Yuiichi's foie gras wrapped in seaweed was also delicious. The sushi course included various items like medium fatty and fatty tuna, scallop, grilled scallop, clam soup, shrimp, ark shell, horse mackerel, purple sea urchin, golden eye snapper, conger eel, and tamagoyaki. The miso soup at the end was also tasty. Overall, it was a delightful dining experience. Thank you.

Visited again on a certain day in March 2023 after the first visit in early 2023. The streets of Sapporo are completely snow-free, making it easy to walk around. <Appetizers> - Flatfish: Quite delicious - Flatfish fin: Quite delicious - Boiled octopus: Decent - Hokkigai (surf clam): Quite delicious - Steamed abalone (with liver sauce): Quite delicious - Medium fatty tuna (with Japanese spicy sauce): Extremely delicious - Chawanmushi (savory egg custard): Decent <Sushi> - Medium fatty tuna (from Katsuura, 127kg): Quite delicious - Extra fatty tuna (from Katsuura, 127kg): Quite delicious - Tuna lean (from Katsuura, 127kg): Quite delicious - Gizzard shad: Extremely delicious - Hair crab (mixed with sea urchin): Extremely delicious - Mackerel: Extremely delicious - Small fish: Quite delicious - Blackthroat seaperch: Quite delicious - Shrimp: Quite delicious - Shunko (roe): Extremely delicious - Horse mackerel (from Maizuru): Decent - Purple sea urchin (from Hakodate): Extremely delicious - Golden eye snapper (from Choshi): Quite delicious - Conger eel: Quite delicious - Tamago (sweet egg omelette): Quite delicious Looking forward to the next visit.

On the final night of my trip to Hokkaido in February 2023, I dined at Sushikan in Susukino, Sapporo. This long-established sushi restaurant, with a rating of 3.95 on Tabelog and awarded the Tabelog Bronze in 2023, has been serving delicious sushi for over 50 years. The sushi pieces were slightly larger than usual, and I left feeling satisfied after enjoying a variety of Hokkaido ingredients. The highlight of the night was the impressive glass I received when I ordered a shochu highball, which I'll share a photo of. Despite the intimidating appearance of the head chef, he turned out to be very friendly once we started talking. Thank you for the wonderful meal! Here is the list of dishes I enjoyed that night: Flounder, scallop from Notuke, shirako chawanmushi from Kushiro, medium fatty tuna, Ezo abalone from Hakodate, Anko liver from Yoichi, octopus nigiri from Shakotan, lean tuna from Shio-gama 135.2kg, medium fatty tuna from Shio-gama 135.2kg, fatty tuna from Shio-gama 135.2kg, shirako, hairy crab and sea urchin, saury, ark shell, small fin fish, spotted shrimp, golden eye snapper, Kitamurasaki sea urchin, tamagoyaki, miso soup. #Sapporo gourmet #sushi #Sushikan #gourmet

In Susukino, Hokkaido, there is a famous sushi restaurant called Sushi East Hyakumeiten, Sushikan. It is a well-established sushi restaurant in Hokkaido. I made a reservation for one person at 8:30 pm on a Friday night and the place was fully booked. Everyone except me was a foreigner. The chef, who had a quiet and gentle demeanor, communicated in broken English. The sushi rice was slightly warm and had a strong presence. The uni course only had purple sea urchin, but they also offered horse dung sea urchin, which I naturally ordered. It was absolutely delightful. Thank you for the wonderful meal.

I went to one of the top 100 sushi restaurants in Sapporo. Even the cheap restaurants in Sapporo are delicious enough, so I was a bit hesitant, but it was definitely delicious haha. The portions were too generous. The shirako in the first picture was incredibly delicious.

I was taken to a sushi restaurant in the heart of Susukino, which required a reservation in advance. Being in Hokkaido, I had high expectations, and they were exceeded. The restaurant had only 8 seats at the counter, and it was fully booked when we started. The sushi rice was seasoned with red vinegar and had a nice firmness to it, which I enjoyed. The quality of the fish was outstanding, especially the rich and delicious sea urchin. The abalone and shrimp were also delicious, but the octopus was the highlight. I would definitely like to visit again in the future.

On a cold day in November 2022, the highest temperature was 10 degrees with light rain. The sudden drop in temperature over the past few days was noticeable. <Appetizers> Steamed abalone - Quite delicious Tsubugai (whelk) - Quite delicious Flounder - Quite delicious Flounder fin - Quite delicious Bonito - Quite delicious Simmered octopus - Decent Chawanmushi (with pine mushrooms from Hiratori) - Quite delicious Shrimp (from Otaru) - Extremely tasty Monkfish liver (from Yoichi) - Quite delicious <Sushi> White rockfish - Extremely tasty Tuna lean (140kg, from Hachinohe) - Quite delicious Tuna medium fatty (140kg, from Hachinohe) - Quite delicious Tuna fatty (140kg, from Hachinohe) - Extremely tasty Sweet shrimp - Decent Sea urchin (from Hamanaka) - Quite delicious Salmon roe - Quite delicious Hair crab (mixed with sea urchin) - Extremely tasty Gizzard shad - Extremely tasty Horse mackerel - Quite delicious Golden eye snapper - Quite delicious Conger eel - Decent Egg - Quite delicious Looking forward to the next visit.

Sushi restaurant in Sapporo that earned one Michelin star in the Hokkaido edition. While it is a longstanding sushi restaurant, it lacks the essence of Hokkaido and is purely traditional Edo-style sushi. The vinegar in the rice is strong, and the toppings are substantial. However, it also incorporates modern elements to match the times, showing a dedication to perfecting the balance between the toppings and rice. The chef's dedication to each type of sushi is remarkable, and his uncompromising work ethic is evident. The head chef seems to have a true artisan spirit.