Tonight I stayed in Takikawa City. Many people may wonder where Takikawa City is located. I also had the same question. Takikawa City is a town located between Asahikawa and Sapporo. It is the starting point of the Nemuro Main Line. In the past, it was a thriving town that served as a terminal station connecting mining towns such as Furano, Ashibetsu, Akabira, and Utashinai. However, that is a thing of the past. The town now looks like a ghost town with hardly any shops open in the shopping street. The only light comes from a sushi restaurant called "Okuno". I was recommended to visit this place by someone from Asahikawa and made a reservation in advance. The menu only offers an omakase course, which was priced at around 8,500 to 9,000 yen, a very reasonable price for the quality. The style is to serve appetizers and sashimi first, followed by sushi. I enjoyed chatting with the head chef and local regulars. The appetizers, sushi, and sake that go well with the sushi were delicious. I ended up drinking too much and can't remember what I ate. But I do remember that it was delicious. Getting drunk and saying, "Last night's restaurant was good, right?" is a sign of a good place in a way. So, I will review what I remember. The impressive part was the chef's skillful knife work on the ingredients. The way he brings out the umami and texture is calculated. The squid and herring were exceptionally delicious. Another highlight was the Hokkaido scallop and nodoguro. The slightly seared nodoguro with a crispy texture and the harmony with the sushi was great. As for rare fish, I think it was meichidai. The moderate fatty texture and smoothness were delicious. I believe the smoothness comes from the chef's skill. That's how the sushi restaurant was like. Thank you for the meal.

Famous sushi restaurant. Worth coming all the way here. They use high quality ingredients. They serve a variety of exquisite dishes. In the city, it would probably cost double the price...! A very precious sushi restaurant. It's a bit of a shame that it's run by one person. The interior was a little cold. The food was delicious. Thank you for the feast ★

Second visit. The appetizers were like carefully prepared kaiseki dishes. The sushi was made with skillfully cut fish and tasted delicious as it is. The location is a bit inconvenient, but the quality for the price is always surprising. The sake is also very reasonably priced, with a 1-glass serving of rice wine for only 800 yen. The appetizers included 6 dishes: steamed clam, chawanmushi with oyster and shirako, octopus, simmered gelatin, sashimi (baby tuna and yellowtail), grilled fish with ginkgo nuts and eggplant, soup, and 10 pieces of nigiri sushi: squid, surume squid, squid, red snapper, scallop, medium fatty tuna, sweet shrimp, salmon roe, marinated egg yolk.

When researching restaurants in Takikawa, I came across a super intriguing restaurant and ended up visiting Takikawa two days in a row (for the food) - "Sushi Okuno". The exterior and interior of the restaurant are clean, stylish, and stand out in the shuttered shopping street. In conclusion, I had a very satisfying experience with the sushi and dishes. We started with some appetizers like "Tai no mizore-an" to warm up our bodies, followed by sashimi including "Kasugo cheek meat, water octopus, tsubugai, and Akkeshi oysters". Each ingredient was delicious, but perhaps a bit too cold. Next, we tried seared "Sawara, Tachiuo, and Suzuki". The seared skin of Sawara was fragrant, the thick Tachiuo had a unique texture, and Suzuki paired perfectly with sudachi. The "Buri daikon" had yuzu pepper on top, with the daikon resembling onion skin - interesting! The flavor was light but the dashi was delicious. The grilled fish included "Sakuramasu with wood sorrel", which had a wonderful aroma and was incredibly tasty. Then we had "Hokke no tsumire-don" and other Hokkaido-inspired flavors that made us happy. Moving on to nigiri sushi, the first "Yariika" was outstanding - finely sliced with a soft, melty texture and a sweet, delicious taste. The "Hokkigai" was also excellent with a soft, simple deliciousness. "Kohada" was surprising since it's not caught in Hokkaido, but it had a gentle finish with strong umami, which I enjoyed. The Hokkaido-inspired "Hokke" nigiri had a unique marbling in the meat, not too fatty but interesting. The "Sakuraburi" tasted like regular Buri, simple and delicious. The lightly seared "Nodoguro" had less fat but was still a good piece. The "Honmaguro akami-zuke" had a delicious tuna flavor, and the following "Amaebi" was outstanding with the umami of the shrimp and the richness of the shrimp miso. The "Hotaruika" served on a plate was delicious, as was the "Tamago-yaki". We also had "Kasugodai" and lightly seared "Hotate" nigiri, both reliably delicious. I wanted to try the kampyo-maki, but they didn't make rolls, and I realized they didn't serve anything with seaweed. We started with beer and had Tsurunuma Pinot Blanc, a white wine with a good aroma and a clean taste that goes well with any dish. For sake, we had local sake "Sagawa Comet" with a sharp yet full-bodied umami and "Kitashizuku" with a clean, sharp taste, both delicious. The sushi rice was slightly warm, which I personally liked, and the gentle finish was simple and delicious. Overall, the creativity and meticulous craftsmanship were evident. I later found out that this place was also a one-star restaurant in a gourmet guide for tire shops, and I understand why people would travel to Takikawa just to eat here. Hokkaido is amazing. I left feeling fully satisfied and full.

I had the pleasure of dining at Sushi Oku, a representative sushi restaurant in Sorachi, located a 6-minute walk from Takikawa Station, which holds one Michelin star in Hokkaido in 2017. I enjoyed the Omakase course for 8,500 yen. The meal included dishes such as Kinmedai with miso sauce, Kasube simmered in Kaski, Oysters from Akkeshi, Sawara, Suzuki, Buri with daikon, Sakura salmon grilled with tree buds, Hokke fish ball soup, and a selection of nigiri sushi including Yari Ika, Hokkaido scallop, Kasugodai, Matsukawagarei (with plum and shiso), Kohada, Nodoguro, Buri tuna, Hotaru Ika with sea urchin, and tamago. I also had three additional dishes: Amaebi, Hotate, and Sakura Masu. Every dish was incredibly delicious! The restaurant offers a selection of delicious sake that the chef recommends, and you can also enjoy wines like the rare Nakazawa Vineyard Chris Brown by the bottle. It had been a year since my last visit, but I was once again convinced that this is a top-notch restaurant. I will definitely be back! #Hokkaido #Takikawa #SushiOku #Michelinonestar #Michelin #NakazawaVineyardChrisBrown

I traveled all the way from Kitami, crossing the Ishikita Pass to reach Asahikawa and finally arrived in Takikawa to visit this restaurant. It has a Michelin one-star rating. The restaurant is located in the shopping district, but from a distance, it looks more like a cafe than a sushi restaurant. However, as I got closer, I realized it was indeed the restaurant I was looking for. It is a minimalistic and stylish sushi restaurant that doesn't quite fit in with the shuttered shops. I started with a beer, a Heartland for 660 yen. After leaving Kitami at 5 am, climbing to an altitude of 1000m in the rain, descending the cold mountain road, and driving 210km, the taste of that beer was truly indescribable. I quickly had two glasses. I started with steamed clam chawanmushi to warm my stomach. It was late September in Takikawa, with the cold autumn night setting in, so something warm was truly comforting. The dish consisted of oysters, clams, and a paste made from stingray? It was decent, with the oysters being particularly delicious. The sashimi included bonito and tuna from Sendai, as well as pepper flounder. The bonito had a strong iron flavor and was delicious. I moved on to sake, the Junmai Ginjo from Kamikawa Taisetsu. It was dry and delicious. The scallop with egg yolk vinegar was delightful, with the egg flavor and slightly sweet sauce complementing the scallop well. The yellowtail with daikon was tasty, with the flavors melding beautifully. The soup was a type of meatball, which was decent. Moving on to nigiri, I started with dried squid, finely sliced for a good texture. The rice was tightly packed, a characteristic of this place. The flounder was topped with their homemade yukari seasoning, a great idea that worked well with the vinegared rice. The herring I had previously tried in Sapporo was still delicious. The mackerel was decent, but I wished it had a bit more acidity or iron flavor. The marinated tuna was also good. The salmon roe was exceptionally delicious, with a good balance of soy sauce and a delightful popping texture. The purple sea urchin from Rebun was delicious, and I might prefer it over the one from Shakotan. The cod milt was a surprise, as it's already in season due to the warm sea temperature this year. I couldn't resist ordering a hot sake to go with it. The tamago had a fishy aroma and a fluffy texture, a perfect end to the meal. In total, I had two beers, two glasses of sake, and a small bottle of hot sake for just over 12,000 yen. It was surprisingly affordable for the quality of sushi served. Overall, it was a traditional sushi experience with high-quality ingredients. Sometimes Michelin-starred restaurants in rural areas can be questionable, but this one was definitely deserving of its rating. The price was more than reasonable, especially compared to Sapporo where a similar meal would cost around 30,000 yen. Personally, I preferred this place over Sushi Minato in Asahikawa. The chef is still quite young, with no pretentiousness, just a good young man. He trained at famous restaurants in the city for a few years, but he's not trying to show off with flashy sushi. I really appreciate this kind of sushi restaurant. As I stepped outside, I felt the full onset of autumn. Takikawa is a heavy snow area, and winter can be tough with trains stopping, as the chef mentioned. But I still want to come back in winter. Thank you for the wonderful meal.

I visited the restaurant alone on Thursday evening at 6:00 pm. I had made a reservation a month in advance. In Sapporo, due to the self-restraint request during the coronavirus pandemic, I couldn't have any alcohol with my sushi, but here in Takikawa City, it was allowed, so I was looking forward to it. There was a sign outside the restaurant saying "Reservations only today". We started at the counter with four seats. - Junsa, sea urchin, and fushimen - Senhoshi oysters, kelp, and octopus - Katsuo, Matsukasa Dai, and Shima Aji sashimi I finished my beer, so I switched to sake. Today, I happened to stop by Kamikawa and bought "Kamikawa", so I asked for a sake from Kamikawa Brewery. - Sago comet - Clam chawanmushi - Fried summer vegetables and Takikawa duck - Hokke fish ball soup - Kitashizuku (Junmai Ginjo) Then it was time for sushi. - Surumeika - Surf clam - Flounder with homemade Yukari topping - Grilled blackthroat seaperch - Herring - Bluefin tuna - Medium fatty tuna - Saltwater purple sea urchin from Furudaira - Whitefish milt - Tamagoyaki (egg omelette) - Honmasu (Japanese trout) The bill came out to just over 10,000 yen for two glasses of sake, a beer, and additional sushi. The amazing quality of the ingredients, preparation, and cooking techniques that went into the dishes at this price point was shockingly affordable. However, the chef seemed to be engaged in conversation with regular customers, making it slightly difficult to join in. The other customers were not engaged in conversation at all. I had a very delicious sushi experience. Thank you for the meal.

Sushi restaurant Sushi Oku, located a 10-minute walk from Takikawa Station, offers outstanding cost performance. Every piece of sushi is delicious and truly impressive! If you live in Asahikawa or Sapporo, you should definitely visit this place! Thank you for the meal! #Takikawa #SushiOku #MichelinOneStar

Christmas Eve 2020. Since we didn't have a year-end party, we decided to take a small trip to Takikawa. It had been two years since our last visit, so I had completely forgotten the atmosphere of the restaurant. First, we toasted with beer to unwind. We started with: - Clam chawanmushi, which was just as good as last time. The broth was delicious. - Low-temperature cooked casve, water octopus, senpogai oysters, and tarako with jelly. The oysters had a great flavor. - Sashimi platter with Ishigaki sea bream, tuna red meat, medium fatty tuna, and pickled mackerel. - Yellowtail daikon, where yellowtail was wrapped in peeled daikon and simmered. It had a taste similar to oden. - Grilled trout with miso sauce. The refreshing trout with a rich seasoning was excellent. - Hokke fish ball soup. The dishes kept coming one after another in a calm manner. There were local customers at the counter, which created a bit of an outsider feeling during the meal. The food was delicious, though. Now onto the sushi: - Squid - Surf clam - Red snapper - Tuna red meat - Medium fatty tuna - Botan shrimp - Sea urchin - Cod milt - Tamago (sweet omelette) The vinegar seemed a bit stronger this time, but maybe it was just my imagination. Everything was delicious, but the standout was the cod milt. It was prepared by cooking the milt at low temperature, adding broth, and mixing it with rice like a tamago kake gohan. The milt had a rich and delicious flavor without any unpleasant taste. It was a first for me. It was another great meal this time. I think I'll come back when the snow melts. I hope they accept cards or electronic money next time.

I had to go back to my hometown from Tokyo, so I decided to visit Okuno-san, a restaurant I had been wanting to try for a while. I made a reservation for the 7500 yen course for three people, including my grandparents. We also had sake, beer, and the total bill came to just over 30,000 yen, which was a pleasant surprise. In Ginza, it's rare to find such high-quality food and sushi at this price per person. I'm not a big fan of sea urchin and shirako, but they were delicious without any fishy taste. I usually have a small appetite, but I couldn't resist and ended up finishing everything. I'm thrilled to have such a wonderful restaurant in my hometown. I'm looking forward to visiting with my mother next time I come back.

I often hear people saying "it's really good!" about various things, but then the actual experience doesn't live up to the hype. However, this restaurant was one of those rare cases where the high expectations were not only met but exceeded! Unlike the other restaurant owned by the father (Sushi Hon Okuno in Sanraku Street), which is popular among the locals and regular customers, this place is a lively spot loved by the people of Takikawa. Most of the customers here are not from Takikawa. The course menu is omakase style only, with two options: one in the 5000 yen range and the other in the 7000 yen range (the 7000 yen course requires a reservation). Every dish is meticulously crafted with delicate flavors that can only be found in Japanese cuisine. I was amazed by how tender the Shimesaba (marinated mackerel) was - I had never tasted anything like it before. And can you guess what the dish in the sixth photo is? It's a stylish version of Buri Daikon (simmered yellowtail with daikon radish)! I've never seen such a chic presentation of Buri Daikon before. Every dish is a masterpiece with attention to detail. The food here is so well-prepared, it feels like dining at a traditional Japanese restaurant. The sake, especially the nama (unpasteurized) sake with soda, was delicious. Even if you're not a fan of sake, you'll enjoy it here. I heard that true sushi sinks softly into the palm as soon as it's molded, and I witnessed that moment for the first time here. It was truly a sight to behold! I didn't take photos of the sushi because I didn't want to be disrespectful by taking time to snap pictures when the sushi is best enjoyed fresh. The prices here are considered high-end in Takikawa, but they would easily be double or triple in a city. A customer from out of town was surprised at how reasonably priced the meal was. There are no private rooms, so it's not ideal for business entertaining, but it's perfect for enjoying a meal with close friends. The packaging for takeout is also excellent. The owner manages the restaurant alone, so there may be times when he can't answer the phone while serving customers, so be patient when making a reservation!

Located between Sapporo and Asahikawa, there is a sushi restaurant in Takikawa City that is worth a visit. There are two restaurants in Takikawa with similar names, so be careful not to confuse them. As the name suggests, this is the son's restaurant. There are two omakase options available. The simple and unadorned design of the restaurant is quite charming. There are both counter and table seats, but I chose the counter seat. The chef may seem quiet at first, but he is actually quite talkative, which is nice. The appetizers are all carefully prepared and delicious. Personally, I liked the pickled trout with sansho pepper. It is not pickled for too long, just enough to mix the flavors right before serving. The nigiri sushi is beautifully crafted and all the toppings were delicious. Personally, I wish they would relocate closer, but as long as they are in Takikawa, it's worth making the trip there. (There is also the advantage of easier reservation availability in Takikawa). So, make sure to visit while you can!

A few years ago, I became friends with a certain company president through SNS, and they recommended a restaurant to me. I had no idea that there was a Michelin-starred restaurant in Takikawa. However, I was completely satisfied with the taste, atmosphere of the restaurant, and the personalities of the owner and his wife. It's a restaurant that I definitely want to visit again.

I was taken to a sushi restaurant called Okuno by an acquaintance in Takikawa. I have been to many sushi restaurants before, but I never expected to find such delicious sushi in a place like this (Takikawa). It is ranked number one in my list. So, even though I had no reason to go, I went to Takikawa for the second time just for this. I highly recommend it.

I read the reviews of the previous reviewers and visited the restaurant that I was interested in. This time, I went to Hokkaido to ride the soon-to-be discontinued Satsunuma Line terminal section, and stopped by this restaurant. It was around 6:30 pm on a weekday. My companion made a reservation for us. The restaurant faces the "Bell Road" shopping street in the center of Takikawa City. It's about a 5-6 minute walk from JR Takikawa Station. By the way, "Bell Road" has become a shutter street. However, on the day we visited, the "Takikawa Shrine Autumn Festival" was being held, with many stalls lined up. There was quite a lot of foot traffic. The restaurant is located on the first floor of an old 3-story building (the part of the store has been renovated). It has a clean and elegant exterior, with a simple white noren hanging at the entrance. You can see the inside of the restaurant well through the large windows. The interior is also simple, clean, and has an elegant atmosphere. There were about 6 counter seats and 2 tables for 4 people. From the counter seats, you can see the cooking up close. We initially sat at a table, but later moved to the counter seats (the landlady asked us if we would like to move to the counter seats as they were going to make sushi). The restaurant is run by a young master and a landlady, both of whom are quiet and polite. There was also a 5-6 year old girl (probably their daughter) who appeared in the restaurant a few times. As mentioned earlier, there were 3 other groups of customers besides us when we visited. A young couple, a middle-aged couple, and two young women, all seemed to be regulars. The menu seems to consist mainly of two omakase courses (5,500 yen and 7,500 yen; excluding tax) and drinks. We reserved the 7,500 yen course. For drinks, we had draft beer, "Izumi Bridge Summer Yago Fresh Sake" soda highball and on the rocks, "Jokawa Taisho Junmai Sandogawa Suisei" chilled, and "Choshu Junmai Sake Tatsu" chilled. The course consisted of 5 dishes (clam chawanmushi, scallop and squid with yolk vinegar, yellowtail daikon, Karafuto masu nanbanzuke, combined duck roast and mackerel smoked), sashimi (bonito, hirame, tuna red meat, tuna medium fatty tuna), soup (scallop and potato soup), and 10 pieces of sushi (squid, scallop, flounder, yellowtail, amberjack, salmon, tuna red meat, tuna medium fatty tuna, sweet shrimp, salmon roe, sea urchin, tamagoyaki). It was quite a volume. The dishes were served one by one. They were all delicious. Although it looked simple, it was carefully prepared. The ingredients were well utilized. Here are some of the memorable ones: Clam chawanmushi: A steaming hot chawanmushi with plenty of dashi broth. It was lightly seasoned, but you could taste the umami of the clams. Since clams are good for the liver, it made me feel like "I'm going to drink tonight" (laughs). Yellowtail daikon: Yellowtail wrapped in peeled daikon. I've never had yellowtail daikon like this before. Yuzu pepper was sprinkled on top. It didn't seem to be simmered too much, so there was a slight crispness to the daikon. However, since it was peeled, the flavor was well infused. It was well thought out. Karafuto masu nanbanzuke: Thick slices of fish with plenty of aromatic vegetables on top. The fish was moderately fatty and moist. The mild acidity of the pickling sauce enhanced the umami. The summer-like flavor of myoga was also good. Sushi: They were small and slender, making them easy to eat. The sushi rice was just right, and it gently fell apart in the mouth. It was slightly acidic. They were served with seasoning, and we ate them as they were. The crunchy scallop, flounder with homemade yukari, flavorful tuna red meat, melting tuna medium fatty tuna, sweet shrimp topped with miso soy sauce, and the chewy salmon roe were particularly delicious.

In August 2019, I visited Sushi Okuno in Takikawa City, Hokkaido. I had been wanting to visit this place since reading a review on MyLeague. Since they only open in the evenings, I booked a hotel and went on a short trip. I arrived at the restaurant at 6:00 PM as per my reservation. The restaurant is located in an arcade street near Takikawa Station, and it suddenly appeared before me as a stylish and lovely place. Inside, there are two seating options: counter seats and table seats. I chose the counter seat I had reserved. The young and polite owner greeted me warmly. The interior of the restaurant is very nice, with a white space complemented by the beauty of wood. There are two options for the meal: ¥5,500 and ¥7,500 (by reservation only). I chose the ¥7,500 course. The meal started with simmered kasure, tender octopus, and seaweed. Then, there was fried summer vegetables, sashimi, yellowtail daikon, Kamchatka masu nanbanzuke, Takikawa duck, smoked Pacific saury, and hokke fish ball soup. The sushi included squid, surf clam, humpback red snapper (from Miyazaki), seared scallop, amberjack, toki shirazu, bluefin tuna akami, bluefin tuna chutoro, sweet shrimp, and purple sea urchin from Otaru. The owner's demeanor is beautiful, reflecting in the refreshing dishes and sushi. The yellowtail daikon was beautifully wrapped in daikon radish. Each piece of sushi was meticulously prepared and served. The sake I had was delicious, and I look forward to trying their dishes and sushi in the colder seasons. Thank you for the wonderful meal.

"Sushi Okuno" in Takikawa City, Hokkaido, run by Kazuhiko Okubo, who operates a food and beverage study support business, is a fantastic restaurant. This time, the focus was on the following day, so I decided to study "Oyama Kami-kawa Sake Brewery" at "Sushi Okuno" at night. First, I tried the Suisei sake, made from sake rice. The fire treatment has been done well, resulting in a stable and delicious sake with a great acidity. The dishes, starting from the steamed clam rice bowl, to the Kasube simmered dish, tender octopus, and Isotsubugai, were all excellent. The signature dish, Kasugo simmered dish, was especially delicious. The water octopus had a chewy texture and was also very tasty. The next sake was the Ginfu from Kamikawa Oyama Sake Brewery, paired with a dish of firefly squid with egg yolk vinegar. The sashimi included bluefin tuna belly, amberjack, grouper, and red snapper. This was followed by the Kitashizuku Sakura trout with cold malt grilling. I also had a taste of the unreleased test sake, the Ginfu 60%, which had a dry sweetness with a unique rice flavor. The restaurant also served a reconstructed dish of buri daikon, which was excellent. The meal continued with various dishes like shiitake mushroom soup, squid from Shindjo, flounder from Matsukawa, scallops, and hokke fish. The sushi course included dishes like red snapper, akami, chutoro, sweet shrimp, sea urchin, and tamago. Overall, Sushi Okuno in Takikawa City is a place with amazing food and sake."

Dinner on 2/16 at "Sushi Okuno" with Gyudan, driving from Sapporo to Takikawa. Got some very interesting information from a reliable source through a friend. There is a sushi restaurant in Hokkaido where you can have the most delicious sushi for under 10,000 yen. That place is "Sushi Okuno." In conclusion, this is a hidden gem. They could definitely compete in Tokyo as well. The appetizers are incredibly delicious. I wish they would open a branch in Tokyo. The sushi rice lacks a bit of edge, but with a little adjustment, they could easily compete with top sushi restaurants. The chef is also wonderful. I admire his talent and would love to see him create some unique, high-end sushi dishes. He is definitely a knowledgeable person. "Those who compare downwards or take the easy route are lazy. Those who compare upwards or face difficulties are diligent and hardworking. One can tell a person's work ethic and diligence from just a few words." - Ninomiya Sontoku

"Sushi Okuno @ Takikawa City, Hokkaido" The study agent for food and beverage industry, Kazuhiko Okubo, is lurking in Takikawa. As usual, he started his day with a tasting of grilled meat in the early hours, and in the evening, around 9 pm, he suddenly felt the urge to study Japanese sake. So, he called the unbelievably affordable 'Sushi Okuno' and immediately went there. Today, let's study not only the fish but also the sake from 'Kamikawa Taisetsu Sake Brewery'. Starting with the Suisei, which is a type of sake rice. The first dish from the cold northern land is the steamed clam, which warms you up. The signature dish, Kasube cheek simmered in a pot, is always delicious. It is the best Kasube in Japan. Next, we have the Ginpu Aikishima from Kamikawa Taisetsu Sake Brewery, served with sushi rice topped with flounder roe. The popping texture of the slightly hard eggs and the sweet taste are impressive. It's delicious!! Then, we have the grilled mackerel with Saikyo miso. Let's move on to the nigiri sushi. The course content has changed from the last time, with 5 dishes and 10 pieces of nigiri for 5,500 yen. Still, it's truly an "unbelievable affordability". Takikawa is amazing. We have the spear squid, Hokkigai, Omohata, and more. Let's enjoy the meal. Contact Sushi Okuno at 0125-24-1818 for reservations.

◼️ Basic Information □ Area: Hokkaido > Chitose, Ishikari, Yubari, Fukagawa □ Genre: Sushi □ Tabelog Rating (as of 2019/02/01): 3.64/10, Ranked 2nd out of 160 restaurants ◼️ Details □ Established in 2015. □ A sushi restaurant located in Takikawa City, Hokkaido. □ The nearest station is JR Takikawa Station, which has recently undergone renovation. □ It seems that the owner's family also runs a sushi restaurant in Takikawa, and the owner gained experience at sushi restaurants in Hokkaido before opening this establishment. □ Known for receiving a Michelin Guide Hokkaido 2017 Special Edition rating of 1 star. ◼️ Visit Details □ Visiting Time: 6:00 PM on a weekday □ Reservation: Made by phone in advance □ Crowdedness: No prior customers, no waiting time ⚫️ Around 7:00 PM, the counter was full, so making a reservation is advisable. ◼️ Review by Nishijima Hyogo □ Food & Taste: ★3.5/ Solid and unpretentious flavors □ Service: ★3.5/ Conversations were solid and pleasant □ Atmosphere: ★3.5/ Clean and relaxed ambiance □ Cost-Performance: ★4.5/ Rare value at this price □ Overall: ★4.0/ A restaurant with the power to turn Takikawa from a transit station to a stopover (3.70) □ Recommendation: Omakase For more detailed information on each item, please refer to the description below. If you have the time or interest, feel free to check it out. ◼️ Detailed Food Menu [Dec 2018] □ Omakase Appetizers □ Sushi: Various nigiri and gunkan sushi □ Tamago (egg) sushi □ Sake (Japanese rice wine) selection ⚫️ There are two omakase courses available, and I remember choosing the higher-priced one. ⚫️ The course consisted of 7 appetizers, 11 pieces of sushi, and tamago, following a traditional structure. ⚫️ The selection of Japanese sake was quite interesting. ⚫️ The appetizers, starting with a well-flavored clam chawanmushi, were solid and well-balanced. ⚫️ While there were no standout dishes, the overall experience of enjoying the food and sake quietly was pleasant. ⚫️ The inland town of Takikawa was reflected in dishes like locally sourced ayu fish and grilled tomatoes with deep-fried burdock. ⚫️ These unique touches added a refreshing twist to the meal. ⚫️ The sushi was more about consistency than novelty. ⚫️ While there were no fancy rice preparations or rare ingredients, the cuts were precise and the flavors well-matched. ⚫️ The squid nigiri had a nice texture, and the flounder and homemade yukari sushi were particularly well-executed. ⚫️ The shrimp nigiri with miso soy marinade was a delightful twist. ⚫️ Overall, the meal was enjoyable, with a good balance of flavors and textures.

The quality of the food, the atmosphere of the restaurant, and the personality of the owner are all excellent. Today I had cold sake, but next time I plan to try hot sake. It's a wonderful restaurant. I will definitely come back.