"Sushi Tenchijin" is a sushi restaurant located right in the heart of a bustling area, just a 3-minute walk from Susukino Station. The restaurant operates in two sessions, starting at 5:00 PM and 7:30 PM. I made a reservation for 1 person at 5:00 PM on a Saturday. The atmosphere inside the restaurant is calm and relaxed, perfect for dining alone. The menu offers only the "Chef's Choice Course (tax included 13,200 yen)". The lineup for the Chef's Choice Course on that day included a variety of dishes and nigiri sushi, totaling 17 items. The nigiri sushi pieces were generously cut and had a satisfying bite to them. The sushi rice was well-balanced with a blend of red vinegar and rice vinegar. The standout item was the rich and creamy "9-day aged fatty tuna nigiri". The "TKG Hanasaki Crab" was a unique dish where crab and tuna were served on top of egg rice and rolled in seaweed. The playful creativity of this dish was delightful. Among the appetizers, the "Abalone and simmered rice with liver" stood out for its tender texture and rich flavor. With a price in the lower 10,000 yen range, it was a satisfying and enjoyable dinner experience. The friendly conversation with the chef added to the overall pleasant dining experience.

Appetizers, Nanban pickles, sashimi platter, beef tongue dish, Shiretoko local chicken wings in vinegar, two types of sushi with ginger, suji ara (type of fish), golden eye snapper, tuna, ikura (salmon roe), rice, sea urchin, kinki fish with seaweed, mackerel skewer sushi, crab, tuna sashimi with raw egg over rice, red miso soup, kappa maki, tamago (egg) sushi, beer, sake, green tea. It is a two-part dining experience, so the dining time is limited to about 2 hours. Usually, when dining out, I take my time and eat at my own pace, so I was a bit overwhelmed by the pace at which the dishes were served in the first half of the meal.

I visited for the first time. The omakase course was around 14,000 yen. The salmon, sea urchin, and other dishes were all delicious. The nigiri was a bit small in size, but the other dishes filled me up. I would like to go again.

Sushi restaurant located in the basement of the F-45 building in Minami 4-jo Nishi 5-chome, Susukino, Chuo-ku, Sapporo. It is a popular restaurant selected as one of the "Top 100 Sushi Restaurants EAST 2022". The interior is simple yet stylish, with a black and wood theme. They serve sushi and appetizers that enhance the flavor of the ingredients with an added touch. The restaurant operates in two parts, starting at 5:00 PM and 7:30 PM. I made a reservation two weeks in advance for the 5:00 PM slot and was able to sit in front of the head chef. I ordered the "Omakase" course for 13,200 yen, which was the only course available. The course was relatively affordable for an omakase meal, and the content was satisfying. The meal started with a "Classic Draft Beer" for 830 yen, followed by various appetizers and sushi. The sushi was served with recommended sake by the head chef. The sushi was delicious, with the rice being small and seasoned with red vinegar. The meal included a variety of sushi and appetizers, each one being unique and flavorful. The head chef's calm and friendly service, along with the detailed explanations of the dishes, made the dining experience enjoyable. Overall, it was a fantastic sushi restaurant with a new and unique concept.

Had a meal with friends in Sapporo. We were unsure where to go, but managed to get a reservation at this place. It's located about 100 meters from Shiseikan Elementary School Station. They have two seating times, at 5:00 PM and 7:30 PM. The atmosphere is more like a traditional Japanese restaurant than a sushi place, with a young crowd sitting at the counter. The meal consisted of small dishes followed by sushi, sashimi, and various appetizers. The alternating servings of sushi and snacks were a pleasant surprise, although it was unexpected to find fried chicken wings at a sushi restaurant. The king salmon was delicious, but the salmon roe was a bit too fishy. The sea urchin hand roll with kumquat was an interesting combination, although it seemed like they were trying to enhance the flavor of the sea urchin. The use of red vinegar in the rice was a bit overpowering, affecting the balance of flavors. The restaurant seemed popular among locals, but the quirky presentation felt a bit forced. Overall, it was not bad, but it left a slightly disappointing impression.

I think this collaboration with Amu is a grade higher than the usual 25,000 course, or rather, they put in a lot of effort. It was delicious. - Ethiopian cold brew - Sea urchin, ground eel, turtle shell paste - Sardinian local grapes - Bottarga, mascarpone, rice cake - Yoichi Lancerose Niagara, Campbell - Kudzu noodles, sweet shrimp, agar-agar, sea grapes, yuzu - Arianico rose - Simmered abalone, liver soy sauce, red vinegar rice - Loire Pinot Grigio - Tomakomai live scallop sushi - South African Chenin Blanc, 35 botanical vermouth - Choshi golden eye snapper, Japanese mustard - Sardinia again, but freshly opened - Spring eggplant, bonito, myoga, baby leaf from the shiso family - Loire again - Botan shrimp - Corvina, Don Chichiaji, Tosashoyu - Yoichi again - Hairy crab, Otaru Murasaki Uni - South Africa again - Don Chichiaji fry - Hokkaido Montilleu - Shimane 100km fatty tuna, slightly aged for a week, not persistent - Okushiri Merlot 2013 - Butter, ikura - Okushiri Merlot, after several years, it transformed into a sweet girl like a classmate gal - The butter doesn't have a milky smell, just gives a richness, but it still complements the Merlot and was originally a very sweet wine, so it goes well with seafood - Merlot again - Rishiri horse dung, quail egg - Marsanne Burgundy Pinot - Rausu kinki, seaweed, nagaimo - Marsanne again - Mackerel sushi stick - California Mataro Rose - Toro sweet shrimp bowl - Extra shari, bottarga, bonito roe - California again - Julienned cucumber roll - Usually it seems to have a concept of being cheap and delicious, but this time it exceeded expectations so if they raised the price range, they could make it even more delicious and it seems like they have the skills for it.

I visited this restaurant during a business trip. It was convenient to be able to make a reservation online. The restaurant only has a counter, and I went with a group of about 5 people. We started a bit late because someone arrived late, but it couldn't be helped. Now, here is what we had: - Simmered clams - Ainame fish soup - Sashimi platter (leaf mackerel, sweet shrimp, hirazuki kelp marinated for 10 days) - Nigiri sushi with Hokkaido sea urchin - Boiled surf clam in bonito broth - Seared golden eye snapper with wasabi - Fried chicken wings - Medium fatty tuna from Hokkaido - Salmon roe with soy sauce - Sea urchin and quail egg miso pickles - Sankinkin herring - Mackerel sushi roll - Rolled omelette - Beer The food was very delicious, especially the fried chicken wings which were full of flavor and amazing. They mentioned that the chicken was over 10kg in size. I would definitely like to visit this restaurant again.

In a market where many restaurants charge over 20,000 yen per person, this place offers Ezo-style sushi for only 13,000 yen. The flavors were overall gentle and pleasant. It was a bit disappointing that they didn't have Hokkigai or anago, but considering the price, the quality was very good.

The taste overall seemed a bit bland. However, considering the price of the course, the appetizers and sushi pieces were decent. If the rice and fish were a bit more flavorful, I might consider coming back. I could have done without the cucumber rolls. I wish they had included anago or shrimp as a closing dish. It was disappointing that there was no Hokkaido scallop, shrimp, or octopus.

I finally had the opportunity to visit this underground restaurant in the F45 building. The scent of incense fills the air, and the stylish atmosphere with only a counter is quite charming. The appetizers in the first half were delicious, including sazae, takenoko, aged sashimi, and shrimp tempura. Then, we moved on to the first sushi course. The initial sushi is like a greeting, and it was light and tasty. The surprise of the day was the fried chicken, which was also delicious. The nigiri sushi, especially the golden eye snapper and fatty tuna, were very tasty. However, the sea urchin sandwich was too strong for my liking. The sushi rolls with kinki and mackerel were also delicious. The red vinegar rice was firm and very tasty, just the way I like it. It is clear that they put a lot of effort into creativity and innovation to achieve such high customer satisfaction at this price point. I was truly satisfied with the experience. Thank you for the wonderful meal.

It's 5:00 PM on March 31, 2023. I'm at Usukano. Oh, hello, it's Kamen! Tonight, I made a reservation at a sushi restaurant in Tokyo that was recommended by a pastry chef I happened to sit next to by chance. And to my surprise, I have the whole place to myself at this time! I started with a classic beer. The fourth dish was shrimp tempura, which was a pleasant surprise! Then I had three pieces of nigiri sushi, followed by alternating dishes... and towards the end, fried chicken was served, surprising me once again. I had a great time! Thank you for the delicious meal!

I made a reservation online and visited the restaurant. In conclusion, it didn't really suit my taste. However, considering the price, I think they are putting in a lot of effort. Setting aside personal preferences, when evaluating each aspect objectively, this is how it turned out. Overall, it exceeded the 2.5 standard, so it seems suitable for a date or a formal meal. It's not focused solely on local ingredients, and it was the first time I had chicken wings as part of a sushi omakase course. Overall, the skills are honestly a bit lacking, and the flow of the course of appetizers and sushi is not well-organized, so I wasn't very satisfied with the omakase course. It is recommended for those who are not used to going to sushi restaurants or for those who want to keep their budget in check. It seems to be in the same direction as Kizuna in Osaka or Linda in Meguro, which I visited before. If you want to eat delicious Ezo shrimp, I think it's better to visit Arima, the place where the chef trained.

"Sushitenchijin" is a sushi restaurant located a 3-minute walk from Susukino Station in Sapporo, Hokkaido. They offer a course menu priced at 13,200 yen, which includes a total of 19 dishes. The restaurant has 15 seats and is open from 5 pm to 10:30 pm, with last orders at 8 pm. Reservations are accepted, and credit card payments are also available. The restaurant specializes in red vinegar sushi and allows guests to enjoy a taste of Hokkaido with their omakase (chef's choice) menu. Overall, it was a satisfying dining experience at Sushitenchijin.

We enjoyed a blissful dinner with red vinegar sushi rice and an omakase course where we could savor the flavors of Hokkaido. The ordered menu was as follows: - Omakase Course: 13,200 yen for 19 dishes with photos included. There are two seating times at 5:00 PM and 7:30 PM, with 4 groups (8 seats) at the counter being served dishes simultaneously. Every piece of sushi and dish was delicious. Thank you for the wonderful meal.

I came to Sushi Hyakumeiten in the basement of a large restaurant building called Susukino F45, known for having 100 sushi restaurants. I arrived at 5:00 PM on a weekday and I was the only customer. It's rare for a restaurant to be busy at 5:00 PM on a weekday unless it's very popular. The food and sushi were delicious. The tuna sashimi appetizer was exceptionally tasty.

I visited this restaurant as part of a tour of top 100 restaurants. I made a reservation by phone the day before and was able to get a seat. Inside, there are about 15 seats, mostly at the counter, creating a stylish and clean Japanese atmosphere. The only option for ordering is the chef's choice course, which takes about 2 hours to complete. The standout dish was the mackerel sushi, which had a rich flavor. The meal ended with a luxurious egg over rice dish, which included sashimi and crab. Overall, all the sushi and dishes were of high quality and satisfying. It's a great place to enjoy a variety of Hokkaido cuisine. Thank you for the delicious meal!

In November 2022, I had lunch at a sushi restaurant in Sapporo, Hokkaido. Located in a bustling area, I descended a spiral staircase in a building and found a door with a different atmosphere. The restaurant had only a counter, creating a calm and lovely ambiance. Every dish I tried was delicious, from the tender abalone to the large clam, tasty octopus, and flavorful flower crab. The finale of mackerel sushi was especially amazing. The ikura (salmon roe) was so fresh and the shirako (milt) was delicious, with small portions of rice that I happily requested seconds of. Even though I don't eat pickled ginger, the chef kindly offered me pickled vegetables instead. It was a thoughtful gesture that I appreciated. I highly recommend this restaurant. Some of the menu items included abalone, clam soup, sesame tofu, marinated hirasuzuki fish, grilled goldeneye snapper, octopus, yellowtail, ikura with soy sauce, sea urchin and ikura miso, blackthroat seaperch, mackerel sushi, shirako, pickled vegetables, takana (mustard greens), medium fatty tuna, flower crab egg rice bowl, and cucumber roll. It was a delightful dining experience in Hokkaido, Sapporo.

Since I'm in Sapporo, I wanted to go to a proper sushi restaurant! I found a place where I could make a reservation, and they had a two-part system at 17:00 and 19:30. I managed to get a last-minute reservation for 17:00 on a Saturday. The sushi here was amazing, with a perfect balance of red vinegar in the rice, enhancing the flavor of each topping. They really put effort into each piece, showcasing the delicious seafood from Hokkaido. And all of this for under 15,000 yen is amazing! They don't serve dessert, so I was able to go enjoy some Hokkaido sweets afterward. Recommended course: - Steamed abalone mini bowl - Water octopus - Mebachi tuna and sea bream sashimi - Kamonasu eggplant in cold broth - Sushi: horse mackerel, yellowtail, medium fatty tuna - Shad simmered in sansho pepper - Two-color salmon roe mini bowl - Sushi: sea urchin - Blackthroat seaperch mini bowl - Mackerel sushi roll - Sushi: shrimp, seared red seabream - Red miso soup - TKG (tamago kake gohan) with Hanasaki crab - Tamagoyaki Highlights: - Steamed abalone mini bowl: Fluffy abalone with liver sauce - Water octopus: Chewy and flavorful, with yuzu and grated daikon - Mebachi tuna and sea bream sashimi: Refreshing and melt-in-your-mouth - Kamonasu eggplant in cold broth: Soothing and flavorful - Sushi: each piece had its own unique touch, showcasing the best of Hokkaido's seafood Overall, a great experience and highly recommended for sushi lovers!

I went to a new looking sushi counter! They had a wide variety of dishes! There was something like abalone liver sauce and uni on top of squid, it was amazing! The mackerel sushi on a stick was also really good, a specialty dish! I drank a lot and it came out to a little over 20,000 yen! Hokkaido really is the empire of sushi toppings! Be careful not to eat too much and ruin your sushi experience in mainland Japan!

I received the chef's choice course. Today's menu included appetizers: steamed shark fin, abalone simmered in liver sauce, raw Thai snapper, boiled herring. Recommended dishes were chilled simmered Kamo eggplant sushi, sandfish, king salmon, medium fatty tuna, two-color marinated salmon roe, swordtip squid and sea urchin. Interesting dishes were blackthroat seaperch, mackerel stick sushi. Favorite dishes were botanebi shrimp, golden eye snapper, red miso soup, TKG sushi roll with flower crab, pickled daikon, tuna, wrapped in seaweed, and tamagoyaki. The service was friendly and the restaurant was comfortable.

The 16-course omakase course for 13,000 yen seems like a great deal for this type of sushi ✨ I don't go out for sushi often, so it was fresh and enjoyable! The abalone and nodoguro rice dish were particularly delicious, as well as the mackerel sushi and squid nigiri. The shrimp had a unique twist with egg or shell added in between. The ikura was interesting with a soy sauce and miso marinade, but it was a bit too salty for my taste. I tried Niseko sake since I'm in Hokkaido, but I still find sake a bit challenging to drink, especially with more salty dishes.