The trigger was Mr. Miyagawa. The head chef here is a former colleague of Hong Kong Shikon, and he also worked at Hawaii Sushi Takumi. He's truly an international chef. Despite that, he chose to open his restaurant in Sapporo, not in Tokyo or his hometown. It's quite admirable. In fact, the head chef at Wakichi, a nearby restaurant, also recommended this place. In Sapporo, when it comes to sushi, it's not "Usunoko," but "Maruyama." To achieve this, even young business rivals without connections are supporting each other, showing a great spirit from the head chef at Wakichi. Successful people have a different mindset. The space for eating sushi doesn't need any unnecessary decorations. It gives off a serene atmosphere from the moment you enter. I have high expectations. The dishes include matsutake mushrooms, half-cooked salmon roe chawanmushi, simmered squid, inkstone flounder, seared sardines, smoked mackerel, marinated octopus, abalone with liver sauce, and more. The appetizers are not allowed to be photographed to maintain the imagination of customers. The details are being avoided, but each dish is meticulously prepared and exquisite. They don't go beyond the boundaries of a sushi restaurant, which is ideal. The sushi includes white squid, spring hikarimono from Yamaguchi, striped jackfish from Mie, saury from Saga, marinated herring from Nemuro, fatty tuna from Oma, and more. The craftsmanship is charming with a classic touch. While the focus is on Hokkaido ingredients, the chef's sourcing skills from his training allow him to gather quality ingredients from all over Japan. It's a unique approach while utilizing inherited techniques. A rising star in the sushi town of "Maruyama"! With a great sense of style and a drive for improvement, the head chef carefully changes the vinegar in the sushi rice for tuna. It's not something he loudly advertises, but it's noticeable. Lately, there's a trend of using different vinegars for different types of fish, even boasting about using red, white, and rosé vinegars. While some customers might appreciate this, I personally believe that the sushi rice is the face of the restaurant. A sushi restaurant that creates sushi rice that pairs well with any type of fish is truly top-notch. When you taste the sushi rice at Jyosuke in Kobe or Kioku in Futako-Tamagawa, you'll understand. It's just my personal bias, so please forgive me. A chef with such a great spirit of exploration could surely create sushi rice that pairs perfectly with any type of fish, even sourcing special rice from Gifu. Despite being a newly opened restaurant, the ambiance is calming and the flavors are impeccable. It's bound to become a reservation-only restaurant in no time. I am confident that this place will evolve rapidly. I look forward to my next visit.

I visited Mr. Kusabira's restaurant. I chose this restaurant to celebrate a colleague's promotion. The chef trained at Sushi Takumi in Yotsuya and Sushi Takumi Saito in Hawaii, while his wife is from Hokkaido and they opened their own restaurant in Maruyama. Everything was delicious, from the appetizers to the sushi rolls in the picture. I definitely want to visit this restaurant again! Yashirog

This shop, with its eye-catching dry bonsai, was my first visit. The meal started with a variety of appetizers, followed by sushi. The appetizers were so elaborate that they resembled Japanese cuisine, with intricate layers of work reminiscent of Yoshitake. The flavors were well-balanced and impressive. Despite the substantial number of dishes served, each one was delicious. The sushi was seasoned with red vinegar, which may be a matter of personal preference. I personally think regular vinegar would be fine. The ingredients were all fresh, with some pieces having a nice amount of fat. However, the red vinegar may have been a bit overpowering. The ingredients were all high-quality, featuring Hokkaido specialties like sea urchin and surf clam, as well as premium items like blackthroat sea perch, white shrimp, and squid from Karatsu. In that sense, it felt like a sushi restaurant in the city. The head chef mentioned he came from Tokyo. I wonder why he chose Hokkaido? Overall, the meal was thoroughly enjoyable and delicious.

On a hot and humid day in August 2023, I revisited the restaurant. There were 9 people sitting at the counter. <Tsumami> Steamed awabi with liver sauce - quite delicious Smoked bonito - decent Simmered octopus - decent Golden cutlassfish - quite delicious Mozuku seaweed with purple sea urchin - quite delicious Ishigaki shellfish - decent <Nigiri> The sushi rice was adjusted according to the toppings. The tuna was sourced from Hinaga. Fresh squid - quite delicious Red snapper - decent Unagi - unbelievably delicious Golden eye snapper - quite delicious Marinated tuna - quite delicious Fatty tuna - unbelievably delicious Herring - unbelievably delicious Horse dung sea urchin and purple sea urchin (from Yoichi) - quite delicious Botan shrimp - quite delicious Conger eel - quite delicious Tamago - unbelievably delicious Soup - decent <Additional> Shinko (from Maizuru) - quite delicious Red tilefish - unbelievably delicious <Sake> Saké, Shirakawa-go, Yamagata Masamune, Joko I would like to visit this place again.

Sapporo's delicious sushi restaurant. Sapporo's sushi is recommended here. Delicious appetizers are served, but I can't post pictures. The nigiri sushi is also delicious and satisfying. The fatty tuna is aged to perfection and served at the right time!! All the sushi has a gentle flavor and is very satisfying.

Sushi Kusuhira is a sushi restaurant located a 5-minute walk from Maruyama Koen Station in Sapporo. It opened in July 2022, and I had been wanting to visit for a long time. On this day, a friend who is a regular at Kusuhira arranged a private reservation for my wife, baby, and 6 other adults. I don't have enough adjectives to describe how delicious the sushi was, but it was exceptionally tasty. The head chef is from Sushi Takumi in Tokyo, a well-known sushi restaurant. The head chef is wonderful, and the staff are also very nice, creating a lovely atmosphere. I visited in May, and although the course is ¥28,000 per person, the food is truly delicious and the restaurant has a kind atmosphere, so I highly recommend it to everyone. I can't take photos of the dishes, so it will be a surprise for you on the day of your visit! You can make a reservation through omakase. #Hokkaido #Sushi #Maruyama #SushiKusuhira

The service was impeccable, with the staff pouring beer carefully until the foam disappeared and bringing a glass of water when ordering sake. The appetizers included hirame from Shakotan, fresh cod roe, kue from Karatsu, straw-grilled bonito, kawahagi from Shakotan, isobemaki of iwashi from Kushiro, abalone from Hakodate, menuki from Nemuro, jun-sai from Akita, bafun uni from Yoichi, and small dried fish from Mashike. The nigiri sushi selection featured beautifully presented sumiika, kelp-marinated golden eye snapper, horse mackerel, osuke masu from Abashiri, perfectly aged chutoro, herring with no fishy smell but a rich sweet-sour flavor and firm texture, lightly seared surf clam that exploded in the mouth, a combination of bafun and murasaki uni, shrimp, ankimo, and conger eel. The sushi rice used was Hatsu-shimo from Gifu, with large grains packed with acidity. A truly amazing dining experience, hoping that this restaurant does not become too popular to reserve in the future.

Photography of the dishes is prohibited. If you are late, the service will start from the time of joining. Appetizers: - Otaru shrimp (male and female), Kyoto yuba, Hirame, Engawa, Konoko - Karatsu kue, Bonito tataki, Hokkaido watercress - Shakotan Kawahagi liver salad, Snap peas, Iwashi nori roll - Steamed abalone, Shari ball, Nemuro squid, Five-grain rice - Yoichi horse dung, Rumoi clam meat, Akita water shield The pace is fast, with a salty kick that goes well with the bonito and garlic combination. The liver salad and snap peas are good, and the five-grain rice with broth is impressive. The abalone is medium rare with a creamy texture and acidity. Sushi: - Sumiika, Isaki, Choshi kinmedai, Jutto Honmasu, Medium fatty tuna marinated - Shio-kamadai, Thick sawara belly, Asparagus from Awaji with Tosa vinegar - Nishin, Shimane donchicchi aji, Kitamata-gai, Two-color uni, Kagoshima carabinero - Ankimo Nara-zuke Suika, Anago, Tamago, Ara, Myoga, Miso soup The quality of the fish is good, not overly aged. The cuts are slightly thick, and the rice is well-balanced with a good texture. The vinegar seems stronger with red vinegar. The tuna and eel are mild with a sweet touch except for the eel's claws. Sake: - Mimuro Sugi Natsujun, Kid Junmai Daiginjo, Hidakamiyasuke Shiragiku Junmai Daiginjo - Tagosaku junmai, Tanakasake special junmai, Tokujo junmai Total cost for the 28000 course was 37000 yen. In terms of quality, it feels reasonably priced and may increase in value in the future.

Located near Maruyama Park in Sapporo, "Sushi Kushei" is a sushi restaurant that was established by the head chef who used to work at "Sushi Takumi." The head chef has experience in opening and managing branches of "Sushi Takumi" in Hawaii and Taiwan. He is fluent in English and has a friendly demeanor. The omakase course starts with appetizers, which are not allowed to be photographed. The dishes are a perfect match for sake, and the restaurant offers a variety of sake options served in traditional guinomi cups. The service staff is attentive, creating a pleasant dining atmosphere. During the visit, we enjoyed dishes such as "Honmasu," a flavorful trout with grated onion that had a refreshing taste and a great texture. The "Aged Toro" and "Otoro" were served with red vinegar rice, enhancing the richness of the tuna. The appetizers, which couldn't be photographed, were also excellent. A seasonal delicacy, the "Scallop ovaries and testes in a liver sashimi style," showcased the freshness of Hokkaido's seafood. The meal concluded with a variety of nigiri sushi, including Sumiika, Isaki, Kinmedai, and Konoko, each offering a unique flavor profile. Overall, it was a delightful dining experience at "Sushi Kushei," where we savored the taste of fresh seafood and expertly crafted sushi.

On a certain day in May 2023, I visited a restaurant in Sapporo recommended by an acquaintance. The head chef, Mr. Matsukura, has honed his skills in Hong Kong and Hawaii. I made a reservation about 3 weeks in advance and was able to secure a seat. On the day of my visit, there were a total of 5 customers. The entrance, interior, and counter were spacious and relaxing. The chef's service was very polite and pleasant. <Appetizers> Since photography was not allowed, I can only remember some of the dishes: - Steamed Abalone (with liver sauce) - very delicious - Scallop (from Notsuke) - quite tasty - Pacific Saury Sushi Roll - decent - Smoked Bonito - decent - Simmered Octopus - decent - Squid Liver (pickled in Nara) - very delicious <Sushi> The rice was adjusted to match the toppings. The chef sources his tuna from Hinaga. Some of the sushi I had: - Squid - very delicious - Red Seabream - decent - Fatty Tuna - very delicious - Tuna Belly - very delicious - Cherry Salmon - very delicious - Tuna Pickled Sushi - very delicious - Horse Mackerel - very delicious - Conger Eel - very delicious - Egg - very delicious Overall, I would like to visit again.

Visited the recommended restaurant by a friend, Kasudaira-san, for the first time. Keep in mind that you can't take photos other than of the sushi, so be careful if you're someone like me who has a habit of taking photos. I was able to enjoy a variety of dishes made with sea bream, such as red sea bream, sweet sea bream, sea bream offspring (was it Kasugo?), sea bream shirako, and eggs. The sushi overall was delicious. I did detect a slight fishy smell in the sardine sushi and sweet sea bream dish, but I think that might just be a matter of personal taste. The sea urchin, tuna, and sea bream offspring sushi were excellent. The prices are a bit high, but I definitely want to go back again.

It was a revisit in April and it was wonderful again. Unfortunately, I couldn't take photos of the appetizers, but they are unforgettable. The smoked firefly squid and garlic were excellent. The abalone liver sauce was incredibly delicious. The sushi rice was adjusted according to the toppings, complementing them perfectly without overshadowing their flavors. I may not be an expert, but I have to give it a perfect score for the first time. Absolutely delicious! A feast for the senses! Thank you for the wonderful meal.

Wow, it was so delicious! The rice grains were big and melted in my mouth along with the toppings. The thick and tender grilled halfbeak sushi was amazing, and the sweetness of the grilled halfbeak was unforgettable. The deliciousness of the horse mackerel and the acidity of the gizzard shad brought tears to my eyes. I must visit this place again when I come to Sapporo!!!

I revisited the restaurant and it is still my number one favorite, Kusuhira. The appetizers starting with fugu shirako, the nigiri starting with squid, everything is delicious and I always look forward to what will come next. The service from the staff is excellent, and I have no complaints. I have never given a perfect score before, but I believe Kusuhira will achieve that soon. The only downside this time was that when a customer came out of the restroom, the staff did not check and clean it before the next person entered. I trust that this level of service can be expected at this restaurant. It is not just a sushi restaurant, but currently my number one choice among all the eateries I have visited. Thank you for the wonderful meal. I will visit again next month.

Sapporo City Sushi Kusudaira-san I couldn't visit for a while due to timing, but I finally made it! Located near Maruyama Park in Sapporo, Hokkaido, it has a quiet and elegant atmosphere different from the bustling city center, which is very nice. There are many different types of appetizers to enjoy. The sushi, as shown in the photo, is delicious with a standard Edo-style preparation. It's still easy to make a reservation, so I recommend going early. Sapporo has many good sushi restaurants, which is quite enviable.

I was looking forward to it, and I visited Sawayaka Sushi in Nishi 28th Street for the first time in a while. As soon as I entered, there was a spacious waiting area where I could leave my coat. There were several staff members, making the experience stress-free. The counter had only 8 seats, but there was plenty of space, and it didn't feel cramped at all. The appetizers were delicious, and the pace of serving was excellent. The flavors were just right, not too strong or greasy, and really tasty. The nigiri sushi was also exceptional. The chef sliced the ingredients beautifully and made each piece with care. I have never given a perfect score before, but this place might deserve it. The only downside was finding crab shell in the crab appetizer. While this might be acceptable elsewhere, I expected perfection at Sawayaka Sushi, a potential perfect score candidate. The chef was delightful, and I have already made a reservation for a return visit. I am looking forward to visiting again! Thank you for the wonderful meal.

This time, I visited a newly opened restaurant called Kusuhira. Unfortunately, I can't remember what I ate because photos of the dishes were not allowed, and it has been about six months since I visited. The sushi was all delicious, but nothing particularly stood out in my memory. Maybe it's because I stayed drinking until 5 a.m. the next day... The chef and the apprentices were friendly, and the atmosphere was cozy. There were three apprentices. I'll visit again when taking photos of the dishes is allowed for a more memorable experience!

Second visit. The appetizers are great, but no photos allowed. Overall, the flavors are strong but I like it. Impressed by the chef's knowledge and skill with fish. The shrimp and egg dish at the end is amazing. Looking forward to my next reservation!

Originally, the owner of this restaurant used to work in a technical field. They have a strong network for sourcing ingredients, so the dishes are all of high quality and delicious. The appetizers had more unique flavors. Unfortunately, photos of the dishes are not allowed. While there weren't any standout sushi or appetizers that could be considered specialties, it's possible that they may develop such items in the future since the restaurant is still new. If you were to eat similar dishes in Tokyo, it would cost 1.5 to 2 times more. I would like to visit again in a few years if I have the chance.

Today I took a customer from Kyoto out for a meal and wanted to introduce them to the best of Hokkaido, so I suggested we come here for sushi! The appetizers were delicious, including clam soup, squid rice, smoked herring, abalone, and a sauce made from soba grains. We were chatting a lot and drinking at a fast pace, so I apologize for that. The sushi was truly impressive, especially the eel which was different from others I've tried before! They say it's not as tasty when eaten with regular white rice, so I'd like to try it next time. I'll definitely be back again soon!

It was delicious! - Clam soup - Mugiika (squid) with kelp - Red sea bream from Karatsu with konoko (seaweed) - Ezo deer clam from Sanriku - Rolled sardine - Grilled shirako (fish milt) with buckwheat seeds - Smoked kamasu (barracuda) with straw - Boiled octopus from Funka Bay - Boiled abalone with liver sauce - Menuki fish with five-grain rice - Enoki mushrooms under snow with surf clam in Tosazu jelly - White squid from Hagi - Kasugodai fish - Pacific saury - Yellowtail aged for 10 days in Koppira - Medium fatty tuna - Fatty tuna - Herring from Abashiri - Battleship sushi with sea urchin from Hakodate - Tiger prawn from Kagoshima - Eel - Tamagoyaki (Japanese omelette)