We visited "Maru Sushi" on this day. The restaurant is located in the center of Susukino in Sapporo, and I visited with a friend who loves sushi and lives in Sapporo. When we entered the restaurant, we were greeted by the second-generation owner at the counter and the feast began! We had the omakase course, which included: - Horse mackerel - 1-day aged flounder from Hakodate - Grilled cod milt - Hokkai scallop - Uni and ikura bowl - Grilled conger eel from Osaraku - Octopus - Simmered conger eel and shrimp - Steamed Ezo abalone - Kazunoko (herring roe) miso pickles - Squid - Small fish marinated in kelp - Skin-peeled liver ponzu - Otoro from Toi - Akami from Toi - Chutoro from Toi - Mackerel with white kelp - Conger eel - Sweet shrimp - And we also had various drinks like beer and sake. The dishes were all delicious and beautifully presented. The restaurant's name "Maru" means circle in Japanese, and everything in the restaurant was round, even the corners of the counter, which was surprising and cute. The food was a great mix of local ingredients and carefully crafted dishes that paired perfectly with the sake. The highlight was the tuna, sourced from a reputable supplier in Tsukiji, which was served in three different cuts and was absolutely amazing. The second-generation owner, who had trained at famous sushi restaurants in Tokyo, has successfully carried on the legacy of the restaurant and continues to attract loyal customers. Overall, it was a fantastic dining experience and I would love to visit again in the future. Thank you for the wonderful meal. ★3.78-6073

It had been about 15 years since my last visit. There was a change in management and the restaurant had been renovated. The draft beer was excellent, with a clean tap and perfect gas pressure. This set high expectations. The dried conger eel was crispy on the outside and the flavor intensified as you chewed. The abalone in soup was incredibly rich and flavorful. The herring roe was also outstanding, with a delicate and soft saltiness. The nigiri sushi was all meticulously prepared and faultless. The rice temperature seemed to be adjusted to match the toppings. The highlight was the cod roe. It was the best taste I've ever experienced. I would definitely love to visit again.

I asked the JCB concierge to reserve the best sushi restaurant in Sapporo for my first business trip with my adorable subordinate. When we entered the restaurant, I was impressed by the luxurious atmosphere and the quality of the food. It was exactly what I had hoped for. I highly recommend making a reservation in advance to experience such delicious sushi.

This was my second visit, but the first time I went with my father, so this time my son joined me. The meal started with the classic ajino-nigiri, followed by hirame sashimi, mizudako sashimi, and some incredibly delicious kazunoko. The anago-yaki and yakko-ume were outstanding, showcasing the best of both Ezo and Edo styles. The Hokkai shrimp and awabi soup were also highlights. Then came the nigiri sushi: sumika, shinko, kohada, hamaguri, uni-ikura, akami, toro, and seared toro with nori. The sumika tsubo (additional order), anago, and tamago were also excellent. The sake selection was great, and the chef's choice of shari was an improvement from my previous visit. A perfect blend of classic and original styles, this place stands out among sushi restaurants frequented by connoisseurs. I hear they also offer a reservation-only lunch starting at noon, which I'm looking forward to trying with my wife.

I visited ○sushi, a restaurant I had always wanted to go to, to celebrate a special occasion. While I have been to sushi restaurants with prices exceeding 10,000 yen before and thought they were "delicious," I had never been truly "impressed" until I tried the sushi at ○sushi. I had always imagined that the head chef of a good sushi restaurant would be a quiet and reserved person, but the head chef at ○sushi was very friendly and had a lovely smile, which added to the charm of the restaurant. He also recommended some great sake options in a casual manner, and I had a wonderful time. I would love to visit again for another celebration in the future! Thank you so much!

The young, calm, humorous, and bright chef made the customers feel at ease. The beautiful white wood counter and the lovely atmosphere created a happy time where we could enjoy the flavors of Hokkaido, the beauty of nature, and the warmth of people. The selection of sushi ingredients was excellent, although it was a bit disappointing that there was no sea urchin or shrimp this time. The chef's skills were truly impressive, on par with top restaurants in Tokyo. I was very satisfied. The chef had a strict eye for his work behind the counter, but he also delicately catered to each customer's enjoyment, allowing us to have a truly delicious and enriching experience. I also want to express my gratitude to the handsome waiter who provided impeccable service.

The sushi here is amazing and you can customize it to your liking. The horse mackerel is really delicious, I could eat it all day (lol). The medium fatty tuna and shrimp are also favorites of mine. The eel and cucumber are fantastic too, so soft and fluffy. I also tried the assorted sushi, it was so delicious it almost made me cry. The tamagoyaki here is not the usual sponge cake style, which is rare nowadays, I'm thankful for that. It's so comforting and satisfying. I'm starting to get tired of the high-end sushi places that are too formal and pretentious, but the satisfaction level here is off the charts. Thank you for the wonderful meal! ★

********************This restaurant has also been introduced on my YouTube channel. Please check it out if you are interested. Uni Prince Channel "Maru Sushi" https://youtu.be/mUostpAumf8 ******************** A renowned, long-established restaurant in the Susukino area of Sapporo with one Michelin star ⭐️. The previous owner, who trained at Sushi Zen, moved to Hawaii with his wife and ran "Maru Sushi Hawaii" there. The current second-generation owner of the Sapporo branch trained at the prestigious Ginza restaurant "Kosasa Sushi" from the age of 19 to 25, and took over the Sapporo branch as the second generation in 2016. 【Owner】The second-generation owner is Mr. Junnosuke Kawasaki. Born in 1985, he is now 36 years old. He has a gentle and friendly demeanor, making it easy to talk to him. It is said that his father, the previous owner, had already envisioned his son's future path when he was born, saying, "Would you take care of my son? He has just been born." He reportedly mentioned this to the head chef of "Ginza Kosasa Sushi," where he trained. 【Interior】The interior features a circular wall that stands out gorgeously, with a cozy feeling of warmth from the white wood counter seating for 10. There are three places where the boxes of ingredients are visible from the counter seats. 【Shari】The rice used is "Sasayui" from Miyagi Prefecture, finished with white vinegar, salt, and sugar to create a slightly firm and gently acidic shari that retains the hardness of the rice. 【Omakase Course 22,000 yen (tax included)】 ▶︎Horse mackerel sushi: Starting with the classic horse mackerel sushi, the chewy texture of the horse mackerel envelops the shari nicely. The refreshing aroma of the condiments adds a balanced and delicious touch. ▶︎3-piece set of flatfish from Hakodate: Flatfish with engawa and uni rolls. Left to rest on ice for a day to bring out the texture while enhancing the flavor. The juicy flavor that spreads when chewed makes it enjoyable, and it pairs well with sea urchin. ▶︎Live octopus: Taste the legs and suckers separately. Since they are processed separately, the texture is different. The live octopus is soft and sweet, while the crunchy and crisp suckers have a great texture. ▶︎Hokki clam from Funka Bay: Excellent texture and strong sweetness, very delicious! ▶︎Maru Sushi specialty "Dried shad roe": Dried in the sun for 5 days, then soaked in rice bran and salt for a week. When bitten, it has a unique texture like "gritty" and a deep, addictive taste. The dried shad roe has a unique aroma like dried squid, and it is so delicious that I couldn't help but ask for more. (laughs) ▶︎Grilled conger eel: A dish passed down from a sushi restaurant that has been around since the Edo period. Taught by the head chef of Kosasa Sushi, his training place. ▶︎Ezo abalone soup: Abalone simmered for over 2 hours in only sake. Enjoy the saltiness and umami of the abalone in a soup bowl. ▶︎Sea urchin and salmon roe rice bowl: The mouthfeel of the Hokkaido salmon roe is excellent, and the sea urchin and salmon roe bowl is delicious. Normally, it takes about 10 minutes to wash and marinate in soy sauce, but the head chef does it in just 2 minutes and 30 seconds. 【Nigiri】 ▶︎Squid: The squid is sticky and has a good bite, and the sweetness of the topping is felt more as you chew. ▶︎Squid lower leg: Rubbed with salt to bring out the chewy texture, it is rare inside with a hint of fattiness, and the contrast in texture is wonderful, making it delicious. ▶︎Akami tuna from Oma: Strong umami and surprisingly strong acidity for this season, with a good aroma and taste. ▶︎Toro tuna from Oma: Good aroma, strong umami, and a lingering aftertaste. The gentle acidity and lingering aroma are excellent. ▶︎Kawahagi liver: The moist melting texture is amazing! It melts right away, but the lingering aftertaste is long, and the balance between the top and bottom is very good. ▶︎Gizzard shad: The skin is left intact, and the flesh is soft, making it the best gizzard shad. It has a juicy texture and a pleasant aroma typical of young gizzard shad. ▶︎Mackerel: The skin is left intact, and the flesh is soft, making it the best mackerel. It has a juicy texture and a pleasant aroma typical of young mackerel. ▶︎Grilled saury: The skin is left intact, and the flesh is soft, making it the best grilled saury. It has a juicy texture and a pleasant aroma typical of young grilled saury.

Surrounded by many cabaret clubs and host clubs, this sushi restaurant stands quietly south of address 0. It has been in business at the same location since the previous owner, and recently renovated its interior. Outside, there are only small lights and a sign. Upon opening the sliding door, you enter a small room, with the counter at the back, where the sushi restaurant is located. The interior is splendidly decorated with a sense of autumn. Sushi and small dishes are served in order. Among the dishes, the dried and rehydrated kazu-noko in dashi broth was particularly delicious! The crunchy texture and the flavor of the broth were exceptional. The sushi was of high quality and delicious, though not outstandingly exceptional, but rather consistently good. The owner is still young, so I look forward to seeing how the restaurant will continue to develop. I left satisfied once again today.

I visited Maru Sushi, a young sushi restaurant in Sapporo that stands out among its peers. The restaurant is located slightly off the main street in Susukino. The stylish design of the entrance leads into a spacious interior that reflects the image of Maru Sushi. The owner has inherited the Maru Sushi style while incorporating techniques learned from his training at Ginza Kosasa Sushi, which I found quite appealing. The sushi and small dishes are served alternately. Some highlights include: grilled conger eel, which was prepared to resemble grilled conger eel at Kosasa Sushi and paired excellently with cucumber; dried salted herring roe, which had a rich flavor after being dried and rehydrated; delicious kawahagi liver; the unique Fujita tuna from Fujita Suisan in Sapporo, served in lean, fatty, and medium fatty cuts, with a refreshing taste and umami; well-prepared kampyo roll that melted in the mouth; and fresh scallops with a sweet taste. The additional dishes, such as scallops and kampyo rolls, were small but satisfying with decently seasoned rice. It seems like the restaurant has undergone renovations and increased prices, possibly due to the high cost of tuna, but the quality is reflected in the setting.

This is my first visit to this renowned longstanding restaurant in Susukino. The previous owner, who was from Sushi Zen, ran a sushi restaurant in Hawaii, and the current owner, a young chef, took over the business from the second generation. The current owner has experience training in Tokyo at Ko-Sasa. The restaurant has a calm atmosphere with an L-shaped counter and no background music. The dishes are served alternately between small plates and sushi. The tuna is sourced from Fudeta Suisan in Hokkaido, making this place unique. The dried shuto (dried mullet roe) is famous here and it was delicious. It was difficult to get a reservation, so I was happy to finally visit. I would love to come back if I have the chance in the future. - Spanish mackerel: very delicious - Flounder: engawa - Codium: seaweed - Flounder marinated in kelp: delicious - Grilled conger eel liver from Kagoshima: extremely tasty - Simmered abalone - Dried shishamo - Dried shuto: incredibly tasty - Sea urchin gunkan from Shakotan: delicious - Spot prawn - Simmered clam: delicious - Gizzard shad - Firefly squid: delicious - 100kg red meat from Sakaiminato: delicious - Gizzard shad milt: extremely tasty - Medium fatty tuna - Scallop - Conger eel - Miso soup - Tamagoyaki (Japanese omelette) Other drinks are omitted.

A friend made a reservation for me at Marusushi. They had previously made a reservation for me at a restaurant in Hawaii as well. Apparently, the Hawaii location was started by the previous owner on a whim, but now it seems to be quite busy. We were now going to enjoy sushi from two generations of the same family. We started off with a toast with beer and then moved on to the sushi. It was simply delicious! The rice was slightly firm, but it was not bad at all. Actually, I think it might even be better than the previous owner's sushi. We also tried the original dish of dried salmon roe soaked in rice water, which was incredibly tasty. I usually don't like salmon roe that much, but this was delicious! Eating a little bit at a time while drinking sake is the best. Oh, Hokkaido is so nice. I'm envious.

When I visited Sapporo on a business trip, I was able to stop by this restaurant! I had high expectations for fresh seafood in Hokkaido! The interior of the restaurant is bright and clean, giving off a true sushi restaurant vibe! The course started! Everything was delicious, but the sea urchin was especially tasty! The chef was friendly and created a fun atmosphere, making it a great experience! Definitely a must-visit when in Sapporo!

Maru Sushi, located in Susukino, is a sushi restaurant with only 8 seats where the chef serves customers with a serious dedication to providing a delightful experience with seasonal ingredients. It is a place to enjoy sushi at a leisurely pace. The current owner, the second generation, took over the business from his father who traveled abroad. The chef carefully selects the best seasonal ingredients from Japan and skillfully prepares Edo-style sushi with delicate precision. It is a place that promises an increasingly enjoyable dining experience.

The restaurant opened at 5 o'clock with no other customers. The elderly owner and I had a chat about how the female manager of the Hayashiya restaurant visited the day before. It turns out her daughter, Taiyo, went to the same middle school as me. The food was good, although slightly pricey for the Susukino area.

No complaints. Happy time. Thank you always.

The Gasunoko was so delicious that it completely changed my concept of Kazunoko! The sushi was also amazing, with each piece having a fluffy and exquisite taste that was truly impressive. Especially the sea urchin, which was large, flavorful, and melted in my mouth instantly. I definitely want to go back!

I didn't know anything when I was young, but I was taught how to make sushi at this restaurant. I love everything about this place - the atmosphere, the taste, everything.

Recommended dishes at Kijiya Kiawabi soup: Tuna trio (by Fujita)

The shop has a beautiful counter and the skills are impeccable. Although I don't think it's the best value for money, you can also enjoy Fujita's tuna.

I like the color of the second generation more than the first generation, and the food is delicious.