Sapporo Nakajima Park's "Sushi Konata Kanata" is a sushi restaurant located within "Shimochi Demae." It has a separate room with a counter for 5 seats, serving Hokkaido seafood sushi. The prices are 5500 yen and 11000 yen, with reservation available between 6:00 PM and 9:00 PM. The owner is Chef Igarashi from "Shimochi Demae," who is a sushi enthusiast and also produces wines to pair with the sushi. The sushi is made by the head chef, Hirano, with 50 years of experience in Hokkaido. The fish are aged, the rice is tangy, and the overall taste is delicious. They mainly use Hokkaido fish, such as herring, surf clam, toki shirazu, flounder engawa, and more. The natural wines with a hint of acidity pair well with the sushi, and they also offer sake for tasting. Overall, it was a delicious meal at Sushi Konata Kanata.

I made a reservation with Pocket Concierge about 1-2 weeks ago. There was a time when I couldn't make a reservation, but it seems to be back now. I heard today that the head chef was ill for a period of time. It's about a 5-minute taxi ride from Susukino. I was the only customer at 6:00 pm. There were two groups of customers at lunchtime, but it's a quiet place with only 5 seats in private rooms. I enjoyed Hokkaido sushi face to face with the head chef. The sushi mainly featured Hokkaido fish, and the vinegar and wasabi were strong, which I liked. I've been to Shimojishima before, and I heard they served a small skin terrine here before, but unfortunately it wasn't available today.

Sushi that emphasizes ingredients from Hokkaido. It was a first for me to enter a sushi restaurant and not see any tuna. The sushi featured a variety of Hokkaido fish such as Tokishirazu and herring, as well as Hokkaido specialties like water octopus. While I appreciate the concept of using local ingredients, I still missed the tuna.

I was brought here by a friend, but I didn't even realize that this place is a famous sushi restaurant haha. Although it's supposed to be a sushi place, I hardly ate any sushi. They offer à la carte dishes, and I ended up trying a lot of dishes similar to French cuisine. The food here is amazing, but the French wines are truly exceptional. The chef goes to France every year to source the wines, and they have a great selection. I would love to come back here to try their omakase sushi at least once.

The appetizer, three days ago's frost-stopped seedlings, was almost the same as the previous one, but the chawanmushi was based on white asparagus with sweetness, and the combination of clams and sea urchin made it very flavorful. The sushi was different from the last time due to the different sushi chef. It was slightly larger (which didn't change), the rice was firm with a grainy texture, softly pressed, melted well, and mixed beautifully with the toppings in the mouth. The toppings such as chum salmon, button shrimp, Kinmedai, Hokkigai pillars, Hokkigai, scallops, and Bafun uni (from Kimura) were sushi with flavors that are hard to come by even in top-notch restaurants. Today's menu included pickled herring with rice malt, water octopus with tofu sauce, radish with chervil miso dressing, baby spear squid (with sea urchin, rice), sea urchin, white asparagus, clam chawanmushi, flatfish, flounder, chum salmon, pickled herring soy sauce, Kinmedai, salmon skin, water octopus, young sea bream, Hokkigai pillars, Hokkigai, scallops, and Hokkaido Bafun uni.

After a long time, the genius chef Mitsurugi Igarashi from Sapporo has opened a new sushi restaurant next to his previous restaurant "Shimodome". The dishes served are inspired by the ones at "Shimodome", and they are all delicious. Lately, there have been many fermented dishes served, which may not suit everyone's taste, but we personally loved the pickled herring and the chef's specialty, "Small Skin Terrine". The smoked fish was also amazing. The sushi is now made by Chef Hirano, who uses larger portions of rice, making you feel full. With a focus on Hokkaido ingredients and various cooking techniques, the dishes and sushi served were all satisfying.

This is my first time coming to Hokkaido during the harsh winter season. Despite the lack of snow, Sapporo's daytime temperatures were around -6 to -7 degrees Celsius, dropping to below -10 degrees Celsius at night. I decided to visit because Hokkaido is known for having the best winter fish. I went to this sushi restaurant, which can be considered a sister restaurant of Shimo Tomo De, also run by Chef Igarashi. I had chosen Shimo Tomo De as the best restaurant last year, so I had high expectations for this place. The interior of the restaurant was similar to Shimo Tomo De, with a separate room on the other side of the kitchen. The toilets were shared between the two places. I didn't realize there was another side during my previous visit, so I found the layout interesting. I thought Chef Igarashi was in charge of Shimo Tomo De, and someone else was responsible for everything here, but it turns out Chef Igarashi was handling all the dishes and sushi toppings. Impressive. I started with a glass of Champagne, specifically Drappier's Biodynamic. It had a clear acidity. I was looking forward to meeting the sommelier I enjoyed so much at Shimo Tomo De, but Chef Igarashi personally selected all the wines for us. I was a bit disappointed not to see her. The meal began with a dish of dried squid, which had just the right amount of saltiness and served as a nice appetizer. Next was whisky-marinated sweet shrimp, which paired well with the orange wine from the Southern Rhone region. I enjoyed the combination of flavors. Then there was a dish of wakame seaweed mixed with horseradish, followed by oysters from Akkeshi marinated in chili koji. The oysters were quite salty due to the koji, but the spiciness of the chili and the richness of the oysters complemented each other well. The meal continued with smoked yellowtail from Yoichi, which had a nice balance of smokiness and fat. I forgot to take a photo, but we also had a Chardonnay from Jura, which had a strong oak flavor similar to Burgundy wines. It was delicious. The meal progressed with salmon ham, steamed egg custard with shirako, and raw salmon. The shirako added a unique umami flavor to the dish, and the salmon ham was a perfect appetizer. Finally, the sushi course began with flounder, followed by squid, saury, and salmon. The saury was surprisingly tasty, while the salmon was incredibly flavorful. The meal ended with mackerel, golden cuttlefish, and amberjack. The mackerel was a bit too firm, and I would have preferred to taste more of the fish itself. The golden cuttlefish was extremely fatty, almost overpowering, and the amberjack had a unique and intense flavor. Overall, it was a memorable dining experience.

Sushi restaurant in Sapporo, produced by the talented chef Hikaru Igarashi, known for his restaurant "Shimoyamitenae." The location is in the same building as "Shimoyamitenae," with separate entrances but connected inside. On this particular day, we had the opportunity to dine together with guests from "Shimoyamitenae" as there were available seats. Some of the appetizers are shared between the two restaurants. We enjoyed dishes like sweet shrimp marinated in Nikka Whisky salt and sea urchin marinated in wine, perfect for pairing with sake. The sommelier also shared between the two restaurants. We focused on sake this evening, with prices ranging from 1,500 to 2,000 yen per serving. We were impressed by the generous amount of caviar on the oysters from Akkeshi, a dish that would cost over 10,000 yen at a foreign hotel bar. The smoked amberjack had a concentrated umami flavor similar to prosciutto. The surf clam with fermented tofu had a unique sourness that was memorable. The highlight was the Pacific saury terrine, a dish we fell in love with during a previous visit to "Shimoyamitenae." The sushi course included various fish like flounder, chub mackerel, blowfish, alfonsino, prawn, yellowtail, and more, each with its unique flavor and texture. The miso soup was rich in seafood essence, and the ikura and sea urchin were fresh and delicious. Overall, it was a delightful dining experience with exceptional sushi and creative dishes.

In mid-October 2020, I visited a sushi restaurant with a hidden and luxurious atmosphere. The entrance was small, similar to "Sake Tomi" in Akita, and upon entering, I found a luxurious interior with only 5 seats at an L-shaped counter. The owner, Mr. Igarashi, has put a lot of effort into creating this exceptional space. The sushi itself was different from the typical fresh sushi found in Hokkaido, instead showcasing a more traditional Edo-style preparation. The pieces were large and well-shaped, with a unique and distinct flavor that I personally enjoyed. The next day, I planned to have lunch at the neighboring restaurant "Shimodome Denae," looking forward to trying their specialty "Kohire no Terrine." However, they were not serving it for lunch at the time. Luckily, I was treated to it at the sushi restaurant. When I asked if I could order it for lunch, I was told that they could not accommodate additional lunch orders due to the difficulty in securing enough for dinner. I felt fortunate to have had the opportunity to try the "Kohire no Terrine" and thought to myself, "I'm lucky!" (laughs)

Sapporo's famous restaurant Shimo Yame De Namie has started serving sushi ♡ I couldn't resist going because of that! The name of the restaurant, "Kochikatako," suggests that the owner likes four-character idioms, I wonder? ♡ The rice in the sushi was harder than any other place I've been to. This taste might be divisive, but personally, I'm not a big fan of it, haha. It was even harder than at Kiono, but the owner explained that while it's harder, it has more moisture. People who don't know this place will be left behind, but for sushi lovers, it really resonated ♡ I want to come back in about six months to see how it has evolved. If it's a bit softer, I would really like this place ♡ The price for the course was around 12,000 yen excluding drinks, but I was very satisfied with the atmosphere, presentation, and quality. The fact that it's a bit off the beaten path adds to its charm, like a hidden gem. Well, aside from the hardness of the rice, I would give it a score of 90 points maybe...

The entrance has a noren hanging at the position of the private entrance of Shimo Toshidemae, creating a special atmosphere. Inside, the entrance to the tea room is narrow, adding to the unique ambiance. The chef's selection focuses on more nigiri than appetizers. The appetizers include Uni, Botan Ebi soaked in Nikka Whisky, Hamachi Ham, and other items that you would want to eat over and over again, making it feel like a great deal. The nigiri, expertly crafted by the head chef, features a firmness in the shari that might surprise you. This pairs well with the carefully selected toppings, allowing you to truly savor the sushi with each bite. Being able to experience the taste of Shimo Toshidemae at this price point, along with the high satisfaction as a meal, and considering Chef Igarashi's vision for the ideal sushi restaurant, it seems like a great choice. Below is the menu: - Appetizers: Uni, Botan Ebi soaked in Nikka Whisky, Hamachi Ham, Kegani Chawanmushi, Aged Red Snapper with Lemon - Nigiri (with shari featuring a bold red vinegar flavor): Hakkaku with Wasabi Soy Sauce, Fugu with incredible bounce, Nishin with Soy Koji, Kinmedai with a perfect vinegar finish, Botan Ebi with rich sweetness, Sawara aged and slightly seared with straw, Buri Kusagoso, Sanma, Kegani, Maguro, Hotate, Ikura Gunkan, Uni, Crab Miso Soup, Tamagoyaki

Jurassic wine soaked sea urchin → A dish that makes you feel tipsy with the flavor of wine even though the alcohol is gone Nikka whiskey soaked sweet shrimp Squid pickled in liver soy sauce White asparagus pickles → Spicy and delicious! Tsubugai and liver soy sauce → The richness of the liver soy sauce is the perfect balance Smoked skipjack tuna → The flavor of bonito and myoga was delicious Hair crab chawanmushi with smoke Nigiri with flounder and shinko soy sauce Shimaaji chips → It's the end of the season but the flavor is still good Hokkai → Firm-sized small skin Tokishirazu scallop with mountain wasabi King surf clam Botan shrimp hokkigai → Thick hokkigai with a hint of pepper Maguro medium fatty tuna Maguro skin with sea urchin and salmon roe over rice → The highlight is the salmon roe over rice, a must-try Hamaguri tamago shari → The rice balls are on the larger side, so women may want to adjust to eat more.

Since the change in ownership, this was my first visit. The sushi rice is slightly smaller now. I used to like the previous larger size, but this size is also good. I can still eat until full, which makes me happy. There are two types of pickled ginger, both delicious. The selection of toppings also gives a sense of Hokkaido.

This is a sales pitch that relies on the reputation. After eating appetizers here, I don't feel like going to the restaurant. Conversely, how do you feel after visiting the restaurant? Overall, the appetizers are forgettable, as they seem to be overly manipulated. The sushi lacks a harmonious balance between the topping and the rice, and unfortunately, it lacks the charm of a sushi restaurant. It seems like they use red vinegar for the rice, but the sushi lacks the desired balance. It would be better if they worked on the harmony between the topping and the rice. This visit left me with too many doubts. It may appeal to those who think it's a good value for 10,000 yen, but sushi lovers may not find it appealing.

This is my third time at Kono Kanata-san, and the private room atmosphere makes it great for both business entertaining and private gatherings. On this day, the dishes included: homemade karasumi, sweet shrimp from Yoichi soaked in Nikka whiskey, sliced herring, sweet boiled smelt, and a bowl of steamed rice topped with various toppings. The sushi selection consisted of: sand flounder, octopus, tuna, herring, small skin, marlin, capelin, surf clam, small dried fish, crab roe, sea urchin, conger eel (additional), and tuna roll. I ordered the omakase course for 10,000 yen, 5,000 yen, and 10,000 yen respectively.

"Sushi Here There" opened next to the well-known sushi lover "Shimodome Denae" by Mr. Igarashi in January 2020. The sushi chef for this new establishment is Mr. Hirano, who has been in the industry for 40 years. They offer omakase courses for 5000 yen and 10000 yen. The menu for the day included various appetizers like mullet roe, herring, salted squid, and clam simmered in soy sauce. The sushi selection featured dishes like octopus, herring, saury, marinated tuna, button shrimp, surf clam, crab and sea urchin, and more. The sushi rice is slightly larger in size and seasoned with red vinegar for a mild flavor. The menu focuses on Hokkaido ingredients with a good balance of flavors. Customers can also enjoy drinks from "Shimodome Denae" located next door, including wine and sake."

Shimoyami Tenae Izuru is a sushi restaurant with a rating of 4.1 on Tabelog, offering private rooms for dining. The kitchen is connected inside, but the entrance is separate. When I arrived by taxi, the staff were waiting outside and greeted me warmly. I was escorted to a table with a sunken kotatsu-style seating arrangement and waited for the meal to begin. - Herring marinated in koji: A dish served as an appetizer from the adjacent kitchen. It was flavorful with a strong koji taste, served with kazunoko. A good choice for a starter. - Sweet shrimp soaked in Nikka whisky: Another dish meant to be enjoyed with alcohol. It had a strong flavor that my companion didn't enjoy, but I found it delicious. - Firefly squid: Boiled firefly squid with a delightful aroma, showcasing its seasonal freshness. - Crab chawanmushi: Tasty, but lacked the delicate broth flavors I was expecting. - Kazunoko: A dish of herring roe, which was moderately flavorful and a highlight of the meal. - Kasube tempura: Fried kasube fish, with a subtle taste that didn't leave a lasting impression. - Hirame: The first nigiri dish, featuring a surprisingly large and firm shari rice base. - Golden eye snapper: A first-time nigiri experience with a thick and satisfying texture. - Herring with koji soy sauce: Another herring dish, which was the best nigiri of the day with a delightful koji soy sauce topping. - Squid with mountain wasabi soy sauce: A flavorful squid nigiri with a delicious mountain wasabi soy sauce topping. - Spring red snapper: A thick piece of red snapper, offering a substantial bite but lacking in comparison to other sushi restaurants. - Gizzard shad: A well-balanced vinegar flavor that complemented the fish well. - Botan shrimp: A rare opportunity to enjoy raw shrimp nigiri, which was a delight. - Raw octopus: A classic and delicious choice for sushi. - Scallop: Perfectly cooked and seasoned, allowing the natural flavors of the scallop to shine. - Scallop: Slightly lacking in flavor, needing a stronger taste of scallop. - Oyster: A unique and fresh oyster experience, different from the usual, leaving me curious for more. - Sweet shrimp: Delicious shrimp nigiri with a fragrant seaweed wrap, a standout piece. - Seafood miso soup: A well-balanced soup with a focus on shellfish flavors, though heavy after the previous nigiri courses. - Sea urchin: An exquisite and flavorful sea urchin nigiri, a must-try. - Uni and cheese tamagoyaki: A delightful egg dish with uni and cheese, a satisfying end to the meal. Overall, a mix of hits and misses, with some standout dishes and others that didn't quite meet expectations.

★★Sushi Top 100 Restaurants 2022★★