I also highly recommend it to many people, but it has become difficult to make reservations already. It is truly a wonderful restaurant. When you land at New Chitose Airport, the gateway to Hokkaido, most people take the rapid airport bus to Sapporo or arrange a rental car to travel to various places in Hokkaido. I recommend staying in Chitose for a night. There are wonderful golf courses and prestigious ranches around Chitose. Also, the new spot, Escon Field, is nearby. The lineup includes: - Appetizers: Hokkaido sea urchin, fruit tomato, jelly with agar, grilled Hokkaido striped shrimp, smoked horse mackerel, steamed horsehair crab, sweet shrimp miso, Rishiri mozuku chawanmushi with shrimp broth - Nigiri sushi: Otaru spring horsehair crab, sea urchin, liver of anglerfish, squid, topped with red meat, sweet shrimp, medium fatty tuna, horsehair crab, horse mackerel liver, haskap berry roll, additional scallop, kinmedai with liver, dried herring roe The grilled and smoked Hokkaido striped shrimp is the overwhelming No. 1 among the appetizers. The evolution of the nigiri sushi is remarkable, with a stronger unity of the rice and fish, and the timing of the rice melting in the mouth is perfect. The last nigiri sushi with herring liver is exceptionally delicious. The additional shellfish requested is of the highest quality, typical of Hokkaido. The high-quality fish liver topping on the kinmedai is exceptional. The charming head chef is serious and diligent, constantly researching sushi restaurants nationwide. The prices have increased slightly, but considering the quality of the content, it is still very reasonable. The selection of sake by the proprietress is excellent, including rare limited editions at a generous quantity and affordable price. I will visit again in a different season, maybe in winter.

My stomach was about to burst! 😂 - Uni Chawanmushi - Hirame - Hirame Ankimo Maki - Katsuo - Ikura Trio Gunkan - Simmered Abalone with Shari - Grilled White Squid Legs - Surumeika - Autumn Pacific Saury Stick Sushi - Conger Eel - Conger Eel Liver and Stomach From here on are nigiri: - Squid and Sea Urchin - Kinmedai - Maguro - Sweet Shrimp - Hokkigai - Chu-Toro - Sujiko - Hairy Crab - Two kinds of Uni - Anajiru - Pacific Saury - Tamago - Morimoto's Strawberry Daifuku

The acrylic boards were removed and the restaurant went back to 8 seats! The person next to me was a bit restless, so it was kind of awkward. The meal started with a dish from Kitayoriko, followed by whitefish from Shimane, a small horse mackerel dish, abalone, grilled fish with Kyoto miso, boiled mantis shrimp, steamed fish head, spear squid, golden eye snapper, red tiger prawn, cherry salmon, cherry salmon roe, marinated tuna from Okinawa, medium fatty tuna, hairy crab, herring from Rebun Island, haskap berry, and rolled egg soup (forgot to take a photo of the dessert, which was a daifuku).

In spring, there were shirako and shirako roe, steamed Hokkaido snow crab, fresh scallops from Notsuke, scallop roe and sperm sac with sesame oil and salt, marinated medium fatty tuna, marinated spear squid legs in miso, smoked medium fatty tuna with local chili pepper, simmered abalone, Nara pickled ankimo, pregnant spear squid, creamy shirako, spear squid, red snapper, blackthroat seaperch, sweet shrimp, young sea bream, ark shell, Japanese horse mackerel, medium fatty tuna from Katsuura, hairy crab, sea urchin, haskap berries. It was a bit sad to see the collar of the coat hanging on the hanger was all crumpled.

On our wedding anniversary, we went out as a couple for the first time in a while. I've lost count of how many times we've been here, but we always receive great service and are impressed every time. The flavors are subtle and refined overall, and the sake pairs well with the food. We tried many dishes, but the abalone and foie gras were particularly outstanding. The foie gras sauce was surprisingly not too salty and had no unpleasant smell, making it delicious. Mixing it with the rice was a perfect combination. The foie gras seemed to be cooked at a low temperature, with a texture close to raw and a wonderful balance of flavors. The homemade karasumi was better than any I've ever had. The tuna, especially the akami, was amazing. The more you chew, the more flavor comes out. The chutoro was also excellent, with just the right amount of fat and bursting with flavor. The sawara and anago were also delicious. In short, everything was delicious. The balance of flavors was so good that you don't get tired of eating. I can't find the right words, but this place is truly amazing. It's becoming even harder to get a reservation now, but I want to keep coming back. Thank you for the wonderful meal.

Today was the last day at Hayashi-san's restaurant. There were 7 people at the counter. We had: - Tachikawagi liver sauce - Smoked salmon roe - Ginkgo nuts - Three types of ikura (salmon roe): soy sauce, miso, and special marinated - Nigiri: abalone, sanma (Pacific saury), torosawara (fatty Spanish mackerel), surumeika (Japanese flying squid), harakodai (young sea bream), sanma (Pacific saury), hokkigai (surf clam), akami (lean tuna), chutoro (medium fatty tuna), hairy crab, sujiko (salmon roe), uni (sea urchin) with torotaku (fatty tuna and sea urchin), anago (sea eel), hoshizuke-style haskap berry and nagaimo (Japanese yam), tamago (egg), Kushiro-produced Daikuro shishamo (smelt) (additional order), and Morimoto's strawberry daifuku.

It was a late start, but this day was amazing! Flower crab, Hokkaido shrimp, salmon roe, and Tosazu jelly. Matsukawa flounder sashimi. Matsukawa flounder and horsehair crab innards. Matsukawa flounder with liver sauce. Purple sea urchin from Otaru with Matsukawa flounder dashi jelly. Abalone with liver sauce and sushi rice. Herring and haskap pickles from Rishiri. Mozuku vinegar from Shakotan. Steamed crab shell. Now onto the nigiri! Sweet shrimp. Liver (can't remember which one...oops). Squid and sea urchin. Scallop. Tuna. Pickled fish. Salmon roe, first of the season! Herring with colorful sesame seeds. Purple sea urchin and green sea urchin. Conger eel. Soup. Haskap hand-rolled sushi. Tamago. Strawberry daifuku. I wish I could have eaten three more crab shells. Haha.

Next to the shop, I parked my car and entered the shop. While waiting in the waiting room, they called my name and guided me to my seat. I wonder what I will have today, so excited! -Junsa and fruit tomato with sea urchin jelly -Flounder with liver soy sauce -Rolled herring -Smoked and boiled shrimp from Hokkaido's Senpoushi -Abalone with liver sauce -Skate and homemade butterbur miso -Rolled bluefin tuna from Kotomachi -Squid -Chip from Lake Shikotsu -Haruko sea bream -Red shrimp -Striped beakfish -Shrimp from Ishikari -Lean tuna -Chutoro -Hairy crab -Bafun and Murasaki sea urchin from Rishiri Island -Rolled haskap and shiso -Gyoku -Exclusive strawberry daifuku from Morimoto Honten It's the season for Junsa now. Oh, so delicious! The abalone liver sauce on that day was so rich. The butterbur miso that came with the grilled skate was delicious, I wanted to eat it with white rice! The sushi was perfect in terms of the balance of the topping, rice, aging, seasoning, temperature, etc. It was all so delicious.

I made a reservation about a month ago and visited on a weekday. The restaurant operates in two parts with a simultaneous start, so the dishes come out at a good pace. Everything was delicious, but the appetizers were especially outstanding. The way each fish was cooked was fantastic, and the rareness of the grilled mackerel was superb. The size of the sushi rice was just right, with a deliciously crumbly texture. The restaurant is about a kilometer from the station, so you can walk there. Here is what I ate: Matsukawa flounder liver roll, red spotted shrimp, shrimp miso, soy sauce-marinated egg Bonito seared and marinated, Ezo abalone liver sauce Liver sauce and sushi rice in a risotto style Octopus, sea cucumber, and octopus marinated Toro, firefly squid, mantis shrimp, crab butter mixed with mullet roe, surf clam, hair crab, tuna, marinated lean tuna, horse mackerel, sea bass, sea bream, hand-rolled cup with golden snapper, miso soup with sea bream broth Strawberry daifuku

I forgot to post... Starting with herring and shirako in Tosazu jelly to herald spring. I was extremely satisfied with 7 appetizers, 10 pieces of nigiri sushi, and the grand finale of tamago! The grilled saury, firefly squid, young spring sea bream, and post-ice drift snow crab were all full of spring flavors. I particularly enjoyed the golden eye snapper and cherry salmon nigiri. The last roll was made with haskap berries, which was incredibly delicious. It was my first time trying haskap berry sushi and I was impressed by its wonderful sourness and fragrance. The strawberry daifuku dessert was a limited edition from Morimoto main store, and it was the most amazing strawberry daifuku I've ever had! The balance of mochi, red bean paste, and strawberry was perfect. I can't wait to go buy some next time! The cozy atmosphere and enjoyable conversations with the master and mistress were delightful. The dishes were served in beautiful plates. Looking forward to my next visit in June!

Here is the start of my visit to Hokkaido after about a month. It is located a little away from the bustling area of Chitose. A Michelin two-star restaurant. Upon entering the restaurant, you wait in the waiting area until your reservation time. I visited at the end of October, and the winter chill was already in the air, so the place was warmed by a stove. The restaurant has about 6 seats at the counter, giving a spacious feel, which reminds you that you are in Hokkaido. I started with a draft beer, reasonably priced at 770 yen. I prepared myself to indulge in the food tonight. The first dish was shirasu (whitebait) with egg yolk soy sauce, stimulating the appetite with the subtle aroma and bitterness of the shirasu. Next, I had matsukawa karei (flounder) in a set of 4 pieces. The flavor of the kelp used to cure the fish was prominent. I then switched to sake, recommended by the knowledgeable hostess, focusing on Hokkaido sake since we were from outside the region. I enjoyed the classic Jozan Daiginjo, which I had also tried at another sushi restaurant, Sushi Oku. The menu included dishes like cod milt, abalone with liver sauce, smoked whitebait roe, grilled surf clam, and more, each paired perfectly with sake. The pace of the meal was fast, and I started feeling the effects of the alcohol. The sushi course included items like hokkai shrimp, saury, squid, and more, all showcasing the flavors of winter seafood. The meal ended with a hand roll of haskap berry and herbs, a unique and surprisingly delicious combination. Overall, it was a satisfying dining experience with a variety of fresh and flavorful dishes.

A sushi restaurant in Chitose City, Hokkaido, which received two stars in the Michelin Guide Hokkaido 2017. It has no private rooms or tables, only a counter with 8 seats, and requires reservations. Currently, they offer only one course for 15,400 yen. The head chef trained in Sapporo for 10 years before opening his own restaurant in Chitose. Although he may seem reserved at first, he is friendly and easy to talk to, creating a comfortable atmosphere. The appetizers and sushi mainly feature ingredients from Hokkaido, with the rice seasoned with red vinegar to give a strong vinegar taste. They also have a good selection of drinks, and the hostess will happily help with pairings. The course includes 7 appetizers, 11 pieces of sushi and rolls, a soup, rice, and dessert. I asked for extra dishes, but even for men, the standard course is quite filling.

I often go to Hokkano Hana, but this was my first time here. This is a Michelin-starred restaurant that needs no introduction. When in Hokkaido, sushi is a must! And here, they focus on local fish, which is perfect for tourists! Plus, it's reasonably priced...even if you drink a lot, you'll get change from 20,000 yen...haha. The only downside is that it's hard to get a reservation lately, but if you get the chance, definitely go! Besides sushi, they also serve appetizers, so it's fun and you'll leave full. I hope they create a higher-level course too while I keep coming back. Thank you for the meal!

I have been wanting to visit this restaurant for a long time, but due to its location and timing, I couldn't make a reservation until now. I finally got to visit and enjoyed 7 appetizers, 12 pieces of sushi, and 6 types of Japanese sake. The appetizer of grilled sea bream white liver was rich and delicious. The sushi pairing of lean tuna and herring roe was interesting and tasty. I look forward to enjoying sushi in Chitose again in the future.

This is my 7th visit. Last time, I couldn't drink alcohol, but the staff remembered and recommended me 4 types of sake with chicken. The sake was delicious and paired perfectly with the food. I always leave feeling satisfied, especially with the sushi. The chef and staff are always striving to improve, which I admire. The bill was around 30,000 yen for two people (one non-alcoholic), which I think is very reasonable considering the quality. Thank you for a delicious time.

I have been visiting this sushi restaurant since 2020, and this is my 6th visit in total. I have been to many sushi restaurants, but this one is currently my favorite. My goal for this year is to go once a month. I make a reservation on my way out before leaving. The omakase course is probably around 13,200 yen plus drinks. The female owner is knowledgeable about sake and she always serves sake that pairs well with the meal of the day. The appetizers and sushi are incredibly delicious, and I deeply respect the owner and the chef. There are always customers from the Kanto region, but the clientele is very good, consisting of classy people. I also love the relaxed atmosphere of the restaurant.

From Sapporo, it takes 30 minutes to reach Chitose on the Airport Liner. After leaving the station, turn left, then right, and go straight ahead to find this easily accessible place. Today's menu includes creative dishes such as a comparison of salmon roe, different origins of conger eel, and more. The whitefish sushi with shrimp and vinegared rice was delicious, but the salmon roe sushi was exceptional. It was so good that I ordered an additional salmon roe roll, which was also superb. The sushi rice is well-balanced and suitable for everyone, using fresh seasonal ingredients at a reasonable price compared to Tokyo. Menu items include a salmon roe comparison (miso, soy sauce, soy sauce evolution), Otaru autumn shrimp sushi, conger eel chawanmushi, whitefish risotto, bonito sashimi, grilled conger eel from Hidaka with sauce and liver, golden-eye snapper nigiri, mackerel nigiri, sweet shrimp, medium fatty tuna, hairy crab, scallop, salmon roe, sea urchin, conger eel from Tsushima, Chitose haskap and kale roll, miso soup, strawberry daifuku, and an additional salmon roe roll.

It had been a while since I went to enjoy a feast. Every time, I am impressed and surprised by the new experiences I have. The value for money is outstanding for the quality of the food. Among the dishes, the whitefish risotto-style, the marinated red meat from Yamayuki, the saury, the Hokkaido conger eel, and the fish roe were exceptionally delicious. The chef continues to evolve and impress. I am in awe of his dedication to his craft. I wonder if I can go back one more time this year? Oh, it was so delicious! It was a happy time. Thank you for the feast!

Located about a 15-minute walk from JR Chitose Station, this sushi restaurant has been awarded 2 Michelin stars. The nigiri includes white squid with sea urchin, gizzard shad, botan shrimp, kasugo, marinated tuna, chu-toro, ikura gunkan, surf clam, uni hand roll, conger eel, and haskap berry roll. The tuna seems to be from Haymasa. The head chef appears to be very dedicated to his craft. It was delicious! (^ ^)

Sushi restaurant in Chitose City with two Michelin stars, 12,000 yen course. Appetizers include Chitose freshly picked edamame, silky smooth mashed burdock using Chitose Gravis, and White Nukabukuro crab miso. The marinated bonito, herring roll with nori, steamed Ezo abalone with salt or liver sauce, and mozuku squid somen are all exceptional. The scallop seaweed roll with umeboshi, sweet white squid from Yamaguchi Prefecture aged for 4 days, and sweet shrimp are also highlights. The tuna tataki, Murasaki sea urchin from Furuhei, and pickled radish are a luxurious treat. The ikura from Shiretoko, thick scallop meat, Bafun sea urchin from Otaru, and seared kinki with liver are all exquisite. The eel has a pleasant earthy flavor, and the clear soup with citrus is elegant. The Botan shrimp, Botan shrimp miso and egg gunkan, and strawberry daifuku with thin skin are unique offerings only available at this main store. The sushi rice is firm yet soft, with a fragrant red vinegar. The wasabi is subtly spicy, allowing the flavors of the ingredients to shine. This restaurant truly represents the essence of Chitose.

Before I knew it, it had been a long time since I could go to a sushi restaurant by taking a plane, due to certain circumstances in the world, and for three months I couldn't go to a sushi restaurant or even board a plane. But finally, the day has come. I am so happy to be boarding an ANA plane to go eat sushi. This time, I visited a sushi restaurant in Chitose that I couldn't get a reservation for over a year. It's within walking distance from ANA's hotel. With information from a sushi-loving flight attendant who calls herself "Sushi CA," I visited the restaurant with excitement. The charm of going to a sushi restaurant by ANA's plane is the sushi made with locally sourced ingredients that you can't experience with Edomae sushi. And if it's from Hokkaido, the expectations are even higher. The high-quality sushi and hospitality lived up to the rumors, and the surprisingly reasonable prices! Combined with the newly available "sushi travel," it almost brought tears to my eyes. Thank you for reading. I travel around the country, mainly visiting sushi restaurants in a wheelchair. I have just started using Tabelog, but the likes and follows I receive are very encouraging. Thank you! I hope this information is helpful. - Accessibility Information ♿ The entrance and interior are flat, making it easy for individuals to navigate, even if they are alone.