We started with a sake tasting course, with Niigata sake poured into small cups. This was followed by a selection of Hokkaido sake. The meal began with fresh oysters from Miyagi, which were delicious. The octopus was tender and tasty. We also tried both male and female shishamo fish, with the eggs being particularly delicious. The chawanmushi (savory egg custard) had hidden crab inside. The sushi lineup included flounder, marinated tuna, golden eye snapper, sweet shrimp, coho salmon, Murasaki sea urchin, conger eel, fatty tuna, and shrimp and crab rolls. The hair crab sushi was especially delicious. This was my second visit, and I found that sitting at the counter was better than in a private room.

Rokkatei building opened in 2015, and this year marks its 8th year, but it was my first time visiting. I went to Sushitadanabe on the 9th floor this time. Next to it is Moliere Cafe. Today, my business partner treated me, so I came here on an empty stomach. It's 7:00 PM. It's nice that they don't start all at once here. Several groups are already enjoying themselves. First, I had a gulp of Super Dry draft beer! It's nice that they have this brand here. And since I haven't had alcohol for two days, it tastes even better. First, I had Miyagi oysters, edamame, tender octopus stew, and Hokkai shrimp. I then had sake. The sake vessels are wonderful and charming. Tuna, thick rolled omelet, cherry salmon, eggplant, kuchiko, and salted sea urchin were served. After drinking plenty of sake, I switched to white wine. And for sushi, I had golden eye snapper, marinated medium fatty tuna, small skin, botan shrimp, Hokuyori, purple sea urchin, seared sardine, medium fatty tuna, and miso soup with a rich flavor. The eel and seaweed roll (with medium fatty tuna) were served. For dessert, I had homemade Japanese sugar creme brulee and fruit ice cream. The sushi here is delicious. The dessert is also good. However, I wish the appetizers were a bit more interesting and enjoyable. It was a bit disappointing that I was the only one left by 7:00 PM.

At the restaurant on top of Rokkatei Building, Mr. Tanabe greeted us with giant octopus legs. Starting from Miyagi oysters, we were impressed by the tenderness and richness of flavor of the octopus that welcomed us. The surf clams were incredibly delicious. And above all, we were amazed by the deliciousness of the male shishamo. Are male shishamo really this tasty??

Sushi Tanabe. Enjoyed eating everything Hokkaido has to offer. The oysters were from Miyagi though. Also tried some Hokkaido sake. The chef skillfully prepared the dishes right in front of us while engaging in conversation. The restaurant was spacious but always full, which is understandable. It was delicious!! Especially loved the sea urchin, shrimp, and surf clam ❤️ #SushiTanabe #HardToBook #Sapporo #SapporoGourmet #SapporoSushi #JapaneseFood #Foodie #FoodBlog #SamuraiFoodClub #SelfProclaimedFoodie #WantToConnectWithFoodies

I was surprised to find a sushi restaurant in the Rokkatei building, but the sushi was delicious. I think I ordered a course for around 13,000 yen, but it felt like there wasn't enough! Honestly, even though I've been to sushi restaurants where they serve a lot and you end up feeling full, I still felt like I didn't have enough to eat. The sushi was delicious. I just wish there were a few more side dishes. Also, when I ordered sake, I would have liked to see the label.

Sapporo Stay nights call for sushi, right? I chose this restaurant near the hotel. I made a reservation over the phone and went up to the 9th floor of the building. When I arrived on time, the landlady welcomed me. The restaurant was spacious and quiet, with a calm atmosphere. I was seated at a semi-private table. I ordered a total of 6 types of sake, mainly focusing on rare delicacies. The sake was served in the order from the top. The warm sake was served in a ceramic flask and cup, while the cold sake was served in a tin vessel and cup to maintain the temperature. They were all delicious. The appetizers included raw fish paste, fresh oysters, cod milt, and male shishamo. The presentation and taste were very elegant. The intricate work on the raw fish paste was particularly noteworthy. The choice of ingredients must be top-notch. The meal ended with a rolled sushi with fatty tuna, which was very satisfying. Thank you for the feast. This time, the focus was on appetizers, but next time I want to try the sushi.

Until I was in high school, I used to come to Sapporo to play occasionally, but after leaving Hokkaido for college and becoming a working adult, I had never eaten sushi in Sapporo before. So, I decided to invite my parents to have sushi together. Hokkaido is known for its fresh fish, but nowadays with a well-established distribution system, fresh fish also comes from Kyushu and other regions. I feel that Hokkaido's advantage may be fading, especially when I eat sushi in Tokyo, where the distribution is in full swing. From that perspective, the sushi here is not much different in skill level from Tokyo. I appreciated how they occasionally incorporate the goodness of Hokkaido ingredients like surf clam. Personally, I think it would be interesting if they had more challenging appetizers. On the positive side, the lineup is classic and the flow is calm. It is conveniently located near Sapporo Station, and the interior of the restaurant is also beautiful, giving off an atmosphere that would be useful to know in case of emergency.

Considering the price, this sushi restaurant is very cost-effective. In Tokyo, it would probably cost around 40,000 yen with alcohol. Although the quality of the ingredients was not exceptional, I was satisfied with the meal and left feeling content. I would recommend this restaurant to anyone.

I chose a sushi restaurant that was highly ranked on Tabelog. It was located right in front of the hotel I was staying at, which was a deciding factor. I arrived in Sapporo and took a breather, had some beer for lunch but then switched to Hokkaido sake. I think I tried about 5 different types, ranging from dry to daiginjo. I later realized that the person making the sushi was not the head chef. However, he was very pleasant. I saw the head chef greeting regular customers halfway through. To be honest, the oysters didn't seem to be in season and didn't suit my taste. The most delicious dish was the shishamo! (laughs) The sushi was tasty, but nothing particularly stood out. I regret not doing more research beforehand. I got carried away and the bill ended up being over 60,000 yen. Would I want to go back again? Maybe just once. The staff at the restaurant were very friendly. The restaurant itself was incredibly clean. Sushi "Tanabe"

Near the government office, this is my third time visiting since they moved. Some people have given harsh reviews in the past, but considering the atmosphere and prices, it's actually a decent restaurant. The selection of Japanese sake at reasonable prices is wonderful. I personally don't like milky oysters or citrus-flavored shellfish, but that's just my preference (laughs).

I made a reservation for my first visit to this restaurant. The head chef never fails to add a special touch, highly recommended.

😊😊Hokkaido Sapporo Sushida Nabe Eatery Log 3.68 Price 15000-20000 "A relatively easy-to-reserve authentic sushi restaurant in Sapporo" Located about a 5-minute walk from Sapporo Station, on the 9th floor of the Rokkatei Building along the main street, this restaurant is run by Master Masafumi Watanabe, who has been aspiring to be a sushi chef since he was 15 years old, starting his training in his hometown and Tokyo, and opening a sushi restaurant in Susukino at the age of 22. He was also involved in the launch of The Windsor Hotel Toya, and 5 years later, he opened the current restaurant. In 2012, the restaurant became a popular establishment that earned three Michelin stars, and in 2015, it was relocated to its current location! Although the current owner was not present, it seemed that the apprentices were running the show. I visited with a colleague during a business trip to Sapporo! [Atmosphere] The building itself is very stylish, and the interior is a sophisticated space with a lot of cleanliness! There is an L-shaped counter and semi-private table seating for about 30 people! The staff's service was also fantastic! [Food] I will list the menu for this visit below. I have marked with ○ and ◎ the dishes that particularly impressed me ☺️ -------------------------------------------------------Sato Village oysters - slightly fishy ○Otaru flatfish/Yoichi octopus sashimiSablefish milt/Shishamo marinated ○Hairy crab chawanmushi ○Golden eye snapper with kelp ○Hakodate spear squid ○Oma marinated sea urchinHidaka salmon roe ○Kohada conger eelEgg soupAn additional toro with dried gourdTears roll ○Karasumi -------------------------------------------------------A combination of local Hokkaido "Ezo-style sushi" and "Edo-style sushi"! [Price] Appetizer, two types of sashimi, three side dishes, eight types of sushi, soup, dessert for about 15000 yen. There are three courses available, ranging from 11000 to 18000 yen. [Reservation] I was able to make a reservation a few days in advance through the internet (Pocket Concierge)! It seems like you can also get a reservation by phone on the day of! [Summary] Overall, I thought it was a very user-friendly restaurant with easy reservation availability and quality of food that doesn't compromise on the ease of reservation! The use of ingredients from both Tokyo and Hokkaido, and the tourist-friendly atmosphere of wanting to enjoy both types of ingredients, was wonderful! It was delicious! Thank you for the meal! #Gourmet #HokkaidoGourmet #SapporoGourmet #Food #HokkaidoFood #SapporoFood #Rice #HokkaidoRice #SapporoRice #HokkaidoDinner #Dinner #SapporoDinner #Sushi #HokkaidoSushi #SapporoSushi #HokkaidoSushi #SapporoSushi #UmeLogHokkaido #UmeLogFish #SushidaNabe #Follow #EateryLog #WantToConnectWithGourmetLovers #WantToConnectWithGourmetPeople #WantToConnectWithFoodLovers #WantToConnectWithPeopleWhoLoveDeliciousFood #WantToConnectWithSushiLovers #WantToConnectWithSakeLovers ===========

It seems like they have relocated and it looked beautiful. There were mostly people in suits. Maybe because it's near Sapporo Station. The food and sushi were quite delicious. But not really at a level to be impressed. The prices were not too high, so it might be just right. It's a sushi restaurant that can be used for entertaining clients.

I revisited this place after about 5 years. Last time, I only had sushi, but this time I planned to have some sake as well, so I ordered some appetizers. It didn't quite have the same impact as last time, but the appetizers were really delicious. I'd like to visit again during the snowy season. The total was 22,000 yen (16,800 yen course with additional order of sake and medium fatty tuna).

A sushi restaurant in Sapporo, which is a famous establishment, recently relocated near Sapporo Station. Despite making a last-minute reservation on the same day, we were lucky to find an available seat and were able to visit. The restaurant used to be in the heart of Susukino, but when we visited after a long time, we found out that they had moved to a new building near Sapporo Station. Even though it was inside a building, the atmosphere of the restaurant still exuded the ambiance of a top-notch establishment! The interior of the restaurant was quite spacious, and this time we were seated at a table. Before placing our order, we were served a crab and mozuku vinegar dish, as well as an oyster tempura wrapped in a large leaf. Following that, we had sashimi, followed by chawanmushi and then nigiri sushi. The evening ended with the hostess bidding us farewell graciously, and we had a delicious and enjoyable night.

This is a solo sushi counter. Starting with a selection of stylish and fresh seafood appetizers such as scallop tempura, fried oysters, and horse mackerel sashimi. I enjoyed Hokkaido sake while diving into the sushi. The variety of fresh Hokkaido ingredients, starting with golden eye snapper, was truly impressive. Hokkaido sea urchin is best enjoyed with just a touch of salt, no need for any extra seasoning. I was lucky to try some live domestic king crab as well. Even the hairy crab was exceptional, which is rare to find. While it's said that the best ingredients gather in Tsukiji market, Hokkaido restaurants have their own unique sourcing routes. It was an amazing experience.

Located near Sapporo Station, "Sushi Tanabe" is a highly skilled restaurant that has been awarded three stars in the Michelin Guide Hokkaido. It is also selected as one of the top 100 sushi restaurants in the EAST 2021 by Tabelog. Situated in the Rokkatei Building, just a 5-minute walk from JR Sapporo Station, the area is very quiet, especially at night. Taking the elevator up to the 9th floor, the anticipation builds as you enter the restaurant. The exterior does not resemble a typical tenant building, exuding a refined and elegant atmosphere that makes you straighten your tie instinctively. Inside, after passing through a long corridor, you will find a spacious and open counter with about 10 seats, as well as a few private rooms. The wide counter space, with two skilled chefs working leisurely, creates a calming and serene Japanese ambiance. The cuisine offered allows guests to fully enjoy the seafood delicacies of Hokkaido, providing the ultimate hospitality to visitors from outside the region. There are two omakase courses available, and we opted for the first one, priced at 15,180 yen including tax. The course includes appetizers, 2 types of sashimi, 3 side dishes, 8 pieces of sushi, a soup, and dessert. Each dish was meticulously prepared and beautifully presented, showcasing the freshness and quality of Hokkaido's seafood. The nigiri sushi, although fewer in number, left a strong impression with each piece, especially the seared goldeneye snapper. The slightly tangy white rice, paired with the flavorful toppings, created a harmonious and delightful experience. The freshness of the sea urchin and salmon roe, as well as the exquisite flavors of other seafood, truly highlighted the excellence of "Sushi Tanabe". The total bill per person was around 19,000 yen, and reservations are recommended at least 3 weeks in advance. The spacious and serene atmosphere, along with the expert craftsmanship of the chefs, allows guests to savor the sushi experience at their own pace. The restaurant is perfect for entertaining guests or for those who wish to enjoy a leisurely sushi meal. With limited dining options in the vicinity, many customers are referred by hotels, making it a hidden gem away from the hustle and bustle of the city. Whether you are looking for a place to unwind and indulge in Hokkaido's seafood delights, "Sushi Tanabe" is a highly recommended choice. Please note that strong perfume may not be allowed in the restaurant.

The quality was as expected. Located on the 9th floor of a building, the entrance exudes a sense of luxury. I ordered the chef's choice sushi course, and started with a beer. The appetizer was oysters and shirako. It was exquisite. The sushi melts in your mouth, with a light and elegant seasoning. The rice is fluffy but holds together well. I kept wanting more as I enjoyed one sushi after another. The atmosphere, service, and taste of the restaurant are all top-notch, so it's definitely a great choice for a special occasion. I can't wait to go back again.

Each dish was quite good. The first red tuna sashimi was delicious. The fried oysters and hairy crab were also good, although the flavor of the steamed egg custard was a bit strong. The sushi toppings were all good, but the rice was not to my liking. The medium fatty tuna had a strong flavor and was very tasty, so I also ordered a fatty tuna roll. The two desserts at the end were also delicious. The menu included red tuna, tasty fried oysters, flounder, horse mackerel, hairy crab, boiled octopus in kelp broth, baby scallops, dried sardines, scallops grilled with seaweed, steamed crab meat, sushi (with less impactful rice), grilled alfonsino, grilled golden eye snapper, sea urchin, salmon roe, dried squid, shrimp, conger eel, egg, and an additional fatty tuna roll with sweet cream brulee and peach ice cream.

In Sapporo, I made a reservation for a highly acclaimed sushi restaurant that had previously received three Michelin stars before relocating. The restaurant is now located in the Rokkatei building near Sapporo Station, featuring a long L-shaped counter and private rooms. The owner, who previously worked at Windsor Hotel and Sushi Zen, is now the head chef at this new establishment called "Tanabe." For this dining experience, I opted for à la carte dishes. Here is a summary of what I enjoyed: - Tuna marinated in garlic soy sauce - Chitose Winery's 2018 North Wine Kellner - Crispy fried oysters - Grilled shishamo from Mukawa - Grilled scallops wrapped in seaweed - Seared mackerel with green onions and soy sauce - Summer salmon yakitori - Crab chawanmushi with ponzu sauce - Upstream Ooyuki special junmai sake - Uni (sea urchin) with salt and soy sauce - Sweet botan shrimp nigiri - Grilled kinmedai (splendid alfonsino) - Additional order of uni - Ikura (salmon roe) nigiri - Fatty tuna nigiri - And finally, I also tried the famous torotaku (fatty tuna and sea urchin) in Hokkaido, which was indeed delicious.

For dinner in Sapporo, I went to a Michelin 3-star restaurant called "Tanabe." It is located on the upper floors of a building where Rokkatei's Sapporo main store is also located. The main store of Rokkatei is actually in Obihiro. The restaurant is quite spacious with both counter seats and semi-private seats for four people. I opted for the 13,800 yen chef's choice course which included appetizers, two types of sashimi, three side dishes, eight pieces of sushi, soup, and dessert. The sashimi was delicious, especially the whitefish and flounder. The sake pairing plate with salted sea urchin, shishamo smelt, bettara pickles, and iwashi sardine was a nice touch. The steamed egg custard and crab dish were also very tasty. The sushi, especially the ikura (salmon roe), was excellent. I also added a toro (fatty tuna) and takuan (pickled radish) roll at the end, which was satisfying. Overall, it was a great meal.