The restaurant has been selected as one of the top 100 sushi restaurants on Tabelog in 2021 and 2022. When making a reservation, they mentioned that there is no set course, so customers should consult with the chef upon arrival. I visited around 9 PM on a weekday and the place was almost full, so walk-in customers were not accepted. Reservations seem to be necessary. I asked for a variety of appetizers and some were recommended on the daily specials board. The dishes were delicious, especially the appetizers. We enjoyed a total of 8 dishes, 10 pieces of nigiri sushi per person, 2 beers, and 7 cups of sake, all for around 40,000 yen. It was a great experience with excellent food and service, and I highly recommend this place, especially for sushi and appetizer lovers.

Today, I met up with a former colleague from my time in Tokyo and we went to a sushi restaurant for a drink at 7 pm. The place was casual and didn't have set courses, so we could order freely. We started with an assorted selection of dishes: tender octopus, flounder marinated in kelp, tarako, kazunoko, crab with sea urchin, Hokkaido shrimp, saury, and tsubugai. Everything was delicious and well seasoned. The crab with sea urchin was particularly outstanding. The early season saury was also great, though a bit pricey. The tender octopus was perfectly cooked. We also had some drinks, including Mitsui's special sake with a unique taste. The liver paste and Nara pickles were amazing, with the small pieces of pickle complementing the liver paste. Next, we had grilled scallops and drank Tadashu sake and Niseiko. We continued drinking and ended with pickled squid. We ate too much, should have focused more on the sushi. The sushi we had included delicious aged tuna, seared alfonsino, kohada, conger eel, salmon roe, and sea urchin. The pickled ginger was especially tasty. Overall, we ate too much and should focus more on enjoying sushi next time.

Octopus simmered in soy sauce, tarako (cod roe) with wasabi, kazunoko (herring roe), Nara-zuke (pickled vegetables), squid with sansho pepper, hair crab and sea urchin, scallops grilled with seaweed, seared surf clam, button shrimp, conger eel. There were also golden eye snapper and mackerel. We also enjoyed Japanese sake such as Hitorikko, Tobikkiri, Kamemura Kido, Hananomai, and Hitonatsu no Koi. Unfortunately, I couldn't capture all the dishes in photos. We started later than usual at 7 pm, so I wish we had more time. Even though we stayed for 4 hours.

This time, I was with a customer again. We mainly had appetizers and the sake was served to match the dishes. In the end, I was quite satisfied with the appetizers and sake, and I think I only had medium fatty tuna, hirame, and shrimp sushi. I now feel like coming back just to enjoy sushi next time.

Appetizers include simmered octopus, tarako (cod roe) with wasabi, kazunoko (herring roe), soy-marinated flounder, garlic-marinated firefly squid and celery, hairy crab and sea urchin mix, flounder and sea urchin roll, ankimo (monkfish liver) with Nara pickles, scallop wrapped in seaweed, tuna with truffle oil, steamed striped jack and mushrooms. Add rice for ochazuke (rice with tea). Sushi selection includes fatty tuna, ark shell, seared mackerel, shrimp and sea urchin rice, kasugo (young seabream), seared red snapper, surf clam, conger eel. Sake selection includes 7 types: Tadashu, Masamune, Hanayuki, Hifumi, Yamano, Kotobuki, Tatenokawa Nokidu.

I was brought by a regular customer and enjoyed a variety of dishes ordered a la carte while drinking. There are so many dishes I want to try next time. I don't want to think too hard about it and just want to go there regularly to try different dishes. The scallop roe nigiri was amazing. This type of sushi restaurant would be perfect if it were nearby. It's the kind of place that makes solo drinking even more enjoyable.

Pickled wasabi tarako, boiled octopus, karasumi Nara-zuke liver with crab miso, sea urchin and hair crab, squid marinated in miso, grilled swordfish and celery hotate, steamed abalone, sea urchin with flounder roll, namero, seared northern bluefin tuna with truffle, nodoguro sushi, shima aji and ika nigiri, medium fatty tuna, kinmedai, uni rice, swordfish rice, conger eel. The drinks included beer and Japanese sake such as Bunkajin, Minami, Mizubasho. This time, we requested a variety of appetizers other than sashimi, so the sushi portion was kept light.

The other day, I made a reservation at a restaurant with high expectations. The location was convenient in the city center. The interior had only counter seating. I asked for the chef's choice. Honestly, I had high expectations but the rice was just so slow. The taste was good but it didn't match the price, disappointing.

The appetizers included simmered octopus, autumn shrimp liver, sweet shrimp, seared hairy crab with sea urchin, grilled swordfish marinated in vinegar, bonito, tuna in oil, scallops grilled with seaweed, golden threadfin bream, mackerel, and amberjack sashimi. There were also six varieties of sake. I made a reservation after hearing that they have a wide selection of appetizers. There were only 11 items on the menu this time due to bad weather. I opted for the chef's choice of 5 pieces of nigiri. The atmosphere was also very pleasant. This is now my third favorite sushi restaurant in Sapporo.

In Susukino area, specifically our shop is located on the north side of Tsukisamu Street, so it's a safe area for working people even though the shop was a bit rowdy last night. There were medical personnel there (lol). I made a reservation one month ago because it's a sushi restaurant with good reviews on Tabelog, and I wanted to try it out. The head chef is very polite, so there were a lot of female customers. The dishes and sushi were a bit watery, but overall they were delicious in a normal way.

I visited a sushi restaurant for the 16th time, thinking that it's a place known for its tsukami. The owner, who is the same age as me, is very serious about following his declaration to serve quality food. I had an omakase course with 11 pieces, including horse mackerel, seared surf clam, lean tuna, sweet shrimp marinated in kelp, medium fatty tuna, cured mackerel, spot prawn, gizzard shad, alfonsino, nodoguro, and sea urchin rice. I also enjoyed a non-alcoholic beer.

Each dish was delicious. The appetizers of shiokara and firefly squid were tasty. The tuna sashimi was the best, but in terms of nigiri sushi, I especially liked the seared golden eye snapper. Everything was really delicious.

This was my 15th visit, but I couldn't get in without a reservation during the pandemic. It was kind of nice to see that it's still popular. Finally managed to get a seat on my third attempt. Since it was my second stop of the night, I ordered a small amount - tried the horse mackerel, sea bream, and tuna sushi rolls, along with a few drinks.

In Susukino, a sushi restaurant where there was no set course, I told them my budget was 10,000 yen and left it up to them. <Appetizers> - Simmered octopus, moist and tender - Tarako (cod roe) with wasabi, sesame unexpectedly steals the show - Kazunoko (herring roe) marinated in soy sauce, crunchy texture that resonates in the brain - Seared surf clam, sweetness - Hair crab and sea urchin mix, luxurious with sea urchin instead of crab miso, goes well with sake - Grilled tachiuo (beltfish) with citrus on top, sticky - Hatahata (sandfish) rice sushi, firm and muscular like a bodybuilder - Scallop grilled with seaweed, crispy - Tuna with oil dressing, paired with white truffle oil <Nigiri sushi> - Flatfish - Striped jack - Ark shell - Medium fatty tuna - Mackerel - Kelp grouper - Seared alfonsino - Sea bream with rice and shrimp <Additional orders> - Tachipon beer x1, sake x3, shochu x2 The sushi rice stands out with its umami flavor, yet it doesn't overshadow the toppings, serving as a strong supporting role. The restaurant was full, which made the chef seem busy and I couldn't talk much with him, but his occasional smiles were wonderful. Also, it was charming to see the undershirt peeking out from the chef's traditional attire.

Whenever I go to Sapporo, I always visit this sushi restaurant. The master is very kind, and I enjoy the calm atmosphere while having the omakase course. They have 7 counter seats and tatami seating, but currently they are only operating with the counter seats. They have limited alcohol options due to sourcing, but I tried the Hokkaido sake "Ni Seko" and the Mie sake "Saku." From the appetizers to the nigiri, everything was incredibly delicious! Especially the nigiri with herring and shrimp, and the sea urchin rice bowl were outstanding. I hope to go back next year to try the summer sea urchin.

Located on the west side of Susukino Station in Sapporo, along Tsukisamu Street, is Sushidokoro Yoshina-san. This sushi restaurant offers a wide variety of sake pairings, typical of Hokkaido, and allows customers to enjoy sushi in a free-style rather than omakase. The sake pairings are strong in flavor, and some customers may not even get to the sushi because of them. Of course, the sushi itself is delicious, with well-made rice and toppings. The restaurant is open until late at night, making it a great spot for a late-night sushi fix. You can enjoy delicious Hokkaido sushi while chatting with the friendly chef in a casual atmosphere. It's a user-friendly restaurant that allows you to enjoy Hokkaido sushi as you please. Visited in October 2020 after a long time on a business trip to Hokkaido. For the last night, I couldn't leave without having sushi! I sent my colleague some options for a sushi restaurant that wasn't omakase, and we ended up choosing Sushidokoro Yoshina-san. We made a reservation and when we arrived, the place was already packed early in the evening, showing its popularity. After returning from Biei Town, I headed to Susukino. The contrast in scenery was quite striking, with the flashy F45 Building where the restaurant is located on the first floor. Feeling tired from traveling and meetings, I started with a glass of nama (draft) sake to wet my throat, and then moved on to more sake. I requested various dishes while expressing what I wanted to eat, and asked them to bring out a variety of items. The dishes included simmered octopus, marinated mentaiko (capelin roe), tarako (cod roe) soy sauce pickles, uni (sea urchin) with hair crab, grilled tachiuo (largehead hairtail), uni and flounder roll, hatahata (sandfish) sushi, ibaragani (red king crab) eggs, scallop grilled with miso, horse mackerel namero (minced fish), red sea cucumber with salted squid, hokki clam seared sushi, botan ebi (spot prawn), botan ebi head and eggs, medium fatty tuna, shime saba (pickled mackerel), sea urchin, tsubu (whelk), sabataku (mackerel with grated yam), and negimaki (scallion roll). I also enjoyed various types of sake such as Yamagata Masamune Autumn Release, Kochi Minami Special Junmai, Gunma Mizubasho Junmai Ginjo, Kochi Bunkajin Junmai Autumn Release, Yamagata Kudoki Jouzu Oumachi Dry Junmai Ginjo Nama, Kochi Suigei Matsuyama Mitsui Junmai Ginjo Autumn Release, and Fukushima Tairyo-koi Special Junmai. I ended up eating and drinking quite a lot! This restaurant is known for its wide variety of dishes. The chef mentioned that some customers come just for the dishes and don't even eat the sushi. The dishes are rich in flavors that go well with sake, typical of Hokkaido. The soft and flavorful simmered octopus, the unique tarako soy sauce pickles, the uni with hair crab, and the grilled tachiuo were all delicious. The hokki clam and whelk were also particularly tasty. The botan ebi was large and could be made into sushi with both the head and eggs. The sushi rice was gentle, allowing the flavors of Hokkaido's seafood to shine. The meal ended with the sabataku and the signature negimaki, a scallion roll with wasabi and scallions. Before I knew it, I had consumed seven cups of sake and moved on to drinking sweet potato shochu! Hokkaido truly offers a variety of dishes that go well with alcohol. The friendly chef and the casual atmosphere make it easy to enjoy delicious sushi, and the abundance of dishes is a highlight. Although they are currently refraining from serving late at night due to the current situation, they usually stay open until late, making it a great spot for a late-night meal or a second round of drinks. Thank you for the delicious meal.

I came to support before the 14th self-restraint. - Fish and shellfish Nanban pickles - Tarako smoke - Firefly squid smoke <Nigiri> - Striped jack - Flounder, topped with sea urchin - Medium fatty tuna - Botan shrimp - Shime saba - Harusakana - Akami pickled - Kohada - Kinmedai Sake, various shochu.

My husband recommended this place at a sushi restaurant recently, so we decided to try it with our kids. We ordered the omakase course since they have private rooms available. Each dish was prepared with care and everything was delicious. I have never had octopus cooked so tender before! The sushi had distinct flavors and was all delicious. The Chablis they offered was also tasty and paired well with the sushi. The staff, although mostly young, were attentive and friendly. I definitely want to come back to this place in the future. It's the kind of place that makes you want to come back to confirm the taste!

In a small sushi restaurant in Susukino, you can meet a very gentle and warm-hearted chef, who seems to have a nostalgic feel of traditional Susukino sushi restaurants. The menu is decided through friendly conversations about the day's specials. Some regular customers just have a little sake and appetizer and say "see you tomorrow" as they leave. The restaurant has a unique L-shaped counter, a clean interior, efficient kitchen staff, and friendly waitstaff. The atmosphere is excellent. We consulted the chef, observed the dishes of the neighboring customers, and ordered the following: - Boiled octopus - Minced raw fish - Crab meat and sea urchin salad - Grilled scallops - Tamago (egg) - Squid, eel, shrimp, flounder, eel - Hot sake, Bunraku, beer The carefully prepared dishes left a good impression. We will definitely visit again. Total cost: 17,900 yen.

Sushi restaurant on the first floor of F45 building. I called at 8:00 pm on the same day and went in without a reservation. The young chef in his late 30s welcomed me and I asked for omakase. He was friendly and engaging, making my solo dining experience enjoyable for almost 3 hours. He started cooking at 15 and has a wide range of experience, which reflected in the unique and delicious dishes he served. The bill came to around 15,000 yen, but I was very satisfied with the quality. Highly recommend the marinated in white truffle oil! They are open until late, so you can visit just for drinks and light snacks. Below are the dishes and drinks I had: - Octopus and Sweet Shrimp Stew - Hairy Crab and Snow Crab Roe on Nishin Sashimi with Ginger Soy Sauce - Kazunoko (Herring Roe) and Fresh Cod Roe in Salt - Scallops Grilled with Seaweed from Sarufutsu - Marinated Tuna with White Truffle Oil - Drinks: Beer, Sake (Hidakami "Yasuke", Mitsui no Susume, Sladan Bunkajin Daishinshu Senkin, Cloudy Half Cup) - Sushi: Eight-angle Medium Fatty Tuna, Kinmedai with Okinawan Salt Broth, Red Clam, Medium Fatty Tuna

I find the 13th Arakaruto very convenient because I can use it even for a la carte, there are plenty of drinks, and the owner is close to my age so I feel comfortable. <Appetizers> - Tataki Pon - Shako, Hakkaku - Ibarakani uchiko - Seafood Nanban-zuke <Sushi> - Hokki - Akami - Nishin - Kuruma Ebi - Kinmedai aburi - Uni Gohan - Kohada - Hirame konbu shime - Shima Aji - Akagai - Kinmedai aburi <Drinks> Hakuraku Hoshi Junmai Ginjo Ochomachi Shura Limited Bun Kajin Dry Junmai Sake ZAKU IMPRESSION Junmai Ginjo Original Sake Unfiltered Directly Drawn