Business trip to Hokkaido. Finished work for the day. Stayed at Vessel Inn Sapporo Nakajima Park. Registered and got a free beer. While drinking the beer in my room, I searched for a nearby place to have a drink. I debated between Noah's Ark with seared dishes or Oshidori known for their sushi, and after finishing the beer, I decided on Oshidori and called them. Since I was alone, they asked me to come at 6 pm. I headed to Oshidori near my hotel. On the way, I was impressed by the exterior of Noah's Ark, but I found Oshidori located in the parking lot across from it. I walked along the river and climbed over a fence that seemed endless. I entered as planned. Several other groups were already there. Since it was late and I didn't want to eat too much, I ordered the smallest option, the Kaiun course for 11,000 yen. To my surprise, they asked me to use my hands and placed sea urchin on them as an appetizer. It was delicious! Next, a shrimp appetizer was also delicious. As I enjoyed these, the sashimi arrived. A female staff member drew a picture of a bream with squid ink. The chef said, "If you like it, please order X, which is for employees only." I was curious about what kind of drink it was, so I ordered it. It was a carbonated drink. I thought, "How can they draw while drinking alcohol?" The octopus sashimi was unusually delicious. It was from Rumoi, which was firmer than Shizugawa. For the selectable dish, I ordered abalone liver in soy sauce. It was so delicious with the crunchy abalone and flavorful liver. After eating the abalone, I was served myoga and liver. It was also excellent! As I got more drunk, I started talking to the couple next to me. They seemed to be business owners. When I mentioned my work in real estate, the conversation turned to topics like managing condominiums and inheritance planning, typical issues for business owners. We had a great time with delicious food and drinks. After enjoying the last sushi, I was full. Thank you for the meal.

This shop was a bit hard to find on the outskirts of Susukino, but it had a hidden gem feel to it. You can leave it up to the chef or order individual items. It's a sushi restaurant where you have the freedom to specify how you want the ingredients in the sushi case to be prepared. It's very appealing to be able to drink sake while discussing with the chef and choosing your favorite ingredients, amount, and how you want to eat them. It's great that you can easily stop by when you feel like having a light snack. I will definitely visit again.

I have been visiting this restaurant for over 20 years. I visited to celebrate a special occasion. The sushi was excellent, as well as the appetizers which were beautifully presented with artistic touches like squid ink art. The sake flowed freely and the overall experience made me feel like this is the best sushi restaurant in Japan.

It's been a long time since I visited Oshidori! The chef still remembers me, which is so touching! His stories are as entertaining as ever, and the gout dish is still amazing!

A sushi restaurant where you can enjoy innovative appetizers. They use squid ink to draw shrimp pictures on plates, and their way of serving and presenting is too new. Each unique appetizer is delicious and satisfying! Great service, definitely a place worth visiting again!

Met up with Ebisunosenpai in Sapporo and went to the restaurant "Oshidori" that Senpai had reserved for us at 6:00 pm! The restaurant is a 3-minute walk from Nakajima Koen Station on the Namboku Line, near Zepp Sapporo in a tower building on the first floor. We started with a toast with draft beer! It's been a while since we last met, and in Sapporo of all places. Japan is a small country, isn't it? (laughs) We greeted each other with "Uni from Rishiri". The appetizers were pickled plums and a 14-year-old salted mackerel. Once we had our beer, we naturally moved on to sake (laughs). We had a small bottle of bamboo sake. We enjoyed a sashimi platter, scallop and sea urchin rolls, assorted snacks (shrimp, sea urchin, 8-year-old miso-cured clams, and liquid meringue made from shijimi clams), herring roe sushi, white asparagus, dried fish, and kinmedai shabu-shabu. We dipped the kinmedai liver in the sake we were given. It was a dashi-based drink. For the finale, we had salmon roe rice bowl. We also had a bowl of egg soup with komai eggs (from Hokkaido). I feel like going back to sake again (laughs). Thank you for the delicious meal!

I have been going to this restaurant for almost 20 years. They serve a lot of unhealthy items like fish eggs, but their sushi is the best. The Western-style dishes they serve in between are also amazing. Sake goes down smoothly too. I don't know many sushi restaurants, but I think this is the best in Japan.

A new suggestion for sushi?? ^_^ Creative?? The owner's stories are captivating, with a fun and exciting atmosphere that also builds anticipation for the food. The originality of the dishes and the owner's passion for learning shine through in the cuisine! While the location may be a bit out of the way, it's a place that makes you want to come back again. It's great to see a sushi restaurant that isn't afraid to try something different like pasta, breaking the taboo in sushi restaurants. The flexibility to serve up unexpected twists in sushi is wonderful.

Everything was delicious! I left it up to the chef's choice and they brought out a variety of dishes. Each one was so tasty and went well with the drinks. Before I knew it, I had drunk quite a bit, but luckily I can handle my alcohol! The chef was also really nice, and I definitely want to visit this restaurant again when I come to Sapporo.

The hair crab at Oshidori (Sapporo, Hokkaido) Oshidori, a bird, is said to always be together with its mate, working together to build their nest, with the female choosing the location and the male preparing the sleeping area. When the female lays eggs, the male stays close by to protect her. It's truly like a devoted couple. A junior colleague in Sapporo recently got married, so we decided to celebrate by taking the couple to our favorite restaurant, Oshidori. Located a short walk from Susukino intersection, this quiet restaurant welcomes you with impressive golden folding screens. The three of us sat at the counter and were amazed by the spectacular seafood dishes prepared by the chef. On this summer day, the hair crab was in season and absolutely delicious. The crab was steamed with layers of meat tightly packed inside the shell, topped with crab miso. We also enjoyed aged sea urchin as a sauce. The flavors were outstanding. We indulged in the crab, eel a la ajillo, and the auspicious first matsutake mushrooms. For dessert, we celebrated with a sushi wedding cake. The two-tiered sponge was made of uni and ikura, decorated with botan shrimp, scallops, and caviar. It was a luxurious and delicious treat. As we watched the young couple smiling at each other, we couldn't help but feel nostalgic. We wished for them to always be like the devoted Oshidori couple. It was a delightful meal in every way. #Oshidori #Yorudori #Sapporo #Susukino #Hokkaido #devotedcouple #haircrab #sushi #sushicake #scallops #botanshrimp #Japanese cuisine #marriage #yummy #tasty #delicious #gourmet #foodie #delicious #TonkotsuShoTaro #dancyu #dancyugourmetclub

I was drawn to the idea of being able to eat sea urchin to my heart's content, so I decided to give it a try. I actually think I ate about 2/3 of sea urchin in just one night. Honestly, the quality wasn't that great, but I ate a lot of sea urchin and felt satisfied. There are three courses available starting from 10,000 yen, and if you order additional items, the price will increase. I usually don't order additional items, but this time the additional menu was so tempting that I ended up adding a lot, resulting in a bill of 20,000 yen. Looking back, I think the cost performance was not great. The dishes vary in satisfaction, depending on the item. The owner is very chatty and hospitable, making even first-time customers feel at home, creating a warm and inviting atmosphere similar to Hokkaido. I visited the restaurant earlier than my reservation time because my previous appointment ended an hour early, and the staff kindly accommodated me without any issues. Overall, I would rate it 7.5 out of 10.

In Hokkaido, I found a restaurant that serves delicious seafood just as I wanted! The atmosphere is great, and the chef is friendly. Here is a summary of the dishes I tried: - Dried sweet shrimp, salmon jerky, sea urchin overnight pickled, radish soy sauce pickled - Fresh clams, sea bream simmered in broth, octopus head, sweet shrimp from Hokkaido - Abalone steamed with butter soy sauce - Minke whale blubber sashimi - Sea urchin dishes in between courses - Sapporo yellow onion paste, aged salted mackerel roe - Salted mackerel roe aged for 12 years and 9 months - Various small dishes including pickled wasabi soy sauce, salted cod roe with cherry blossom salt, and more - Grilled hairy crab mixed with crab miso - Unbeatable sea urchin rice bowl with salmon roe - Clam and mitsuba soup - Service of sweet watermelon - Takeout items include mackerel rillettes and duck liver parsley butter Overall, it was a fantastic dining experience with a wide variety of delicious seafood dishes. This restaurant has become my go-to spot in Hokkaido!

Based on a friend's recommendation, I made a reservation at Oshidori-san in Sapporo for dinner. We were seated at the counter, where a variety of delicious dishes were displayed right in front of us. The master of the restaurant was a burst of energy, with his explosive talk keeping us entertained throughout the meal. Behind him, there were artworks by a grandson of Ogata Korin, adding a touch of elegance to the quirky atmosphere. We started off with a Sapporo Classic draft beer, which is a limited edition beer brewed using traditional German methods. The menu consisted of set courses, with the main difference being the number of recommended dishes you could choose. We opted for the "Kotobuki" course, which allowed us to select three recommended dishes. The meal began with a variety of seafood dishes, including sea urchin, dried clams, and grilled salmon. Each dish was fresh and flavorful, with the presentation adding to the overall experience. Highlights included dishes like giant white asparagus with sea salt and sea urchin, and steamed abalone with monkfish liver. The meal ended with a special rice dish mixed with sea urchin butter sauce and crab miso. Overall, the experience at Oshidori-san was delightful, and I would love to visit again in a different season.

Yorudori's Soup Pasta (Sapporo, Hokkaido): I love uni and ikura. My taste for them will never change, even if my uric acid levels rise or I suffer from gout attacks. There is a beloved sushi restaurant near Nakajima Koen Station in Sapporo called "Oshidori." They serve sushi loaded with uni and ikura, almost like a feast fit for gout sufferers. They prepare and cook the freshest, most delicious ingredients in the best way possible, and serve them with the master's witty banter. I recently heard that Oshidori transforms into "Yorudori" after 10 PM. The master's sister-in-law serves delicious Italian appetizers during this time. Italian appetizers at that Oshidori... I had to go check it out with my friends immediately. The dimly lit restaurant had candles flickering. The master, now in casual clothes, was waiting for us under the glow of those candles. He poured a rare sake from Hokkaido that smelled of snow into wine glasses for us. As usual, he placed some uni in the palm of my hand as a gesture of welcome. I told him I was already 80% full. In response, he brought out a dish shaped like Hokkaido, filled with appetizers bursting with umami and saltiness. One bite and the deliciousness exploded in my mouth. It was like magic beans. I was impressed by the master's curiosity and adventurous spirit. The Italian appetizers made by his sister-in-law were also fantastic. They all paired well with Japanese sake. Among them, the Japanese-style soup pasta was outstanding. The uni and octopus swimming in a fish broth. I slurped the pasta with nori using chopsticks. Delicious! I savored the mysterious broth, which became more flavorful as I sipped it, gradually melting in wasabi. I decided to enjoy Oshidori next time and then dive into Yorudori. The finale will be that soup pasta. Thank you for the feast. #Yorudori #Oshidori #Sapporo #Hokkaido #sushi #Italian #bar #uni #ikura #delicious #gourmet #connectwithgourmetlovers #yummy #tasty #delicious #bonappetit #thankyou #tonkotsushotaro

After moving, I chose this restaurant for the first time. The reason being that I was more drawn to the choices available at this restaurant compared to the ones at the top course. I ordered the ultimate sea urchin bowl, of course. Well, because I'm a tourist, you know. So, I started with some freshly caught sea urchin on my hand. The appetizer was sashimi, and I chose the big botan shrimp. After finishing that, I mixed rice with liver sauce, topped it with sweet shrimp and sea urchin, and took a big bite. Yeah, it looks delicious too, haha. The Ezo abalone was mixed with liver sauce, also delicious in appearance. The sea urchin parfait was like a perfect snack with alcohol. And then, the ultimate sea urchin bowl. The rice was mixed with sea urchin, topped with plenty of raw and grilled sea urchin, and served with salmon roe on the side. The owner of the restaurant is the real highlight. The chef is always chatting with customers. I don't think there are many chefs as fun as him for tourists. He is just lovely. For tourists, the sea urchin is delicious and looks appetizing. The chef is also entertaining. If this restaurant was nearby, I would definitely visit it often. It's a fun and enjoyable place to dine.

First visit. Slightly away from Susukino, but just a 5-6 minute walk from the next subway station, Nakajima Koen Station, this shop stands quietly. It might be a little hard to find for first-timers. Stepping into the shop, it was like entering a treasure trove of food from another dimension. Apparently, there was a shop in Rumoi, so they seem to have a good route to get better seafood from Hokkaido. At first, I was a bit confused by the menu, but after hearing the explanations, it all made sense! Thanks to the quality of the ingredients, everything was satisfying. The chef's character was also easy to get along with, making it a place I would like to visit again.

Filled with famous purine-rich dishes, the "Gout Feast" offers a crab sushi where even the rice is made of crab, called "Crab Overload". From abalone and scallops to high-quality seaweed, the selection of ingredients is impressive. What caught my attention the most was the head chef's philosophy: "Cooking is chemistry". Based on this principle, dishes are served at the optimal temperature and timing. The "Air Dome Shabu Shabu" is a perfect example of this. I enjoyed the spectacular entertainment provided by the chef. The skilled artisans learning from the head chef show great potential, and the head chef recognizes their talent. This is definitely a restaurant I would visit whenever I go to Hokkaido.

Maybe the Hokkaido I had experienced so far wasn't really Hokkaido...

I'm happy because I was able to try a variety of small potions in the vast northern land!

The sea urchin was a bit too much for me, might not need it for a while ^_^