On January 6, 2023, I visited after a long time. The rating on Tabelog is 3.67. The menu was only an omakase course. <Appetizers> 1. Vinegared miso dressing with leeks and Hokkigai (surf clam) 2. Oma tuna red meat and Nagasaki Koshinaga maguro 3. Sweet shrimp salted and soy sauce 4. Saba and soy from Sutsu 5. Homemade white fish roe from Tachikama cod 6. Hocce from Yoichi, octopus simmered tenderly, and wasabi pickled cod roe <Sushi> 7. Matsuhada flounder marinated in kombu with Engawa in between 8. Medium fatty tuna from Oma 9. Hair crab boiled in salt 10. Fatty tuna from Oma 11. Horse mackerel 12. Babagarei simmered, dried spinach, and Hokkai shrimp 13. Male shrimp cooked in Otaru broth 14. Masunosuke from Nemuro 15. Scallop with salt and yuzu 16. Chawanmushi with snow crab, Hokkigai, lily root, and potatoes 17. Seared Kinmedai 18. Salmon roe 19. Buffun uni with Northern Four Islands salt 20. Miso soup 21. Red meat from Toi (additional) 22. Medium fatty tuna with sinew from Toi (additional) 23. Tamagoyaki 24. Nori ball 25. Hand roll with sinew core (additional) 26. Homemade pudding 27. Botan shrimp (additional) 28. Shirako (additional) Everything from start to finish was delicious.

A friend made a reservation for me and we visited this restaurant. We had the omakase course and the sushi made by the friendly chef was amazing, filled with the bounty of Hokkaido's ingredients. The atmosphere was great, very homey and relaxed, making the whole experience enjoyable. The uni at this time of year was delicious, and the herring just melted in my mouth. The hair crab from Tomakomai was also fantastic. I was so happy and left feeling so satisfied. It was a perfect way to enjoy the summer in Hokkaido! I will definitely visit again whenever I'm in Susukino. Highly recommended!

One of the best sushi I've ever had! It was incredibly delicious and beautifully presented, with top-quality ingredients that left me completely satisfied. The way they serve the sushi, placing it on the palm of your hand, adds to the enjoyment of the experience. All the customers there were from out of town, which shows how this place is worth traveling for. You can also enjoy chatting with the chef. Highly recommended! ✨

Visited for Saturday lunch. The Edo-style sushi was meticulously prepared with carefully selected ingredients, everything was excellent. While many high-end sushi restaurants may seem pricey, this place offers a high level of satisfaction in terms of quality and service. Credit cards are accepted.

Located in Susukino's entertainment district, this place seems to attract regulars and groups of local ladies. It's lively both inside and out. The octopus simmered in soy sauce and the Atka mackerel grilled in sweet miso were delicious. The pickled herring as a snack was so good that I ordered more as nigiri. It was amazing. Left in a great mood for the next stop of the night.

The chef was wonderful and the restaurant had a really cozy atmosphere. The chef's personality shines through in the staff and the food. Despite being a high-end restaurant, they pay attention to the smallest details like offering additional tea without being asked, which is rare these days. The sushi course was not groundbreaking like in trendy new restaurants, but each dish had a comforting taste. The dishes were not too outlandish, making it a place where you can eat with peace of mind. Many locals are repeat customers, and the age range of the customers is slightly higher, which is understandable. This is a sushi restaurant where you can't go wrong bringing someone. There are many great restaurants in Sapporo, and it's always hard to choose, but this one has become a place I will visit again. I traveled from Tokyo with a lot of luggage, and despite causing inconvenience, everyone was so kind and even saw me off without a single unpleasant expression. I am grateful to everyone.

The head chef loves fishing and is knowledgeable about local fish. Coming from a rural area in Hokkaido, where he has been eating delicious fish since he was born, he has high expectations for professionally prepared sushi, especially high-end sushi. The bar is set really high. Nishimitsu-san never disappoints. He effortlessly caters to the tastes of those coming from mainland Japan, as well as those from very local areas, impressing me greatly! This is it! I want to enjoy sushi that retains the freshness and quality of local fish, prepared by a chef who trained in the city! I was extremely satisfied. The apprentice was very young, creating a harmonious and friendly atmosphere with the head chef, reminiscent of the traditional Edo-style sushi shops. I felt the warmth of a traditional sushi shop in Sapporo, and it made me realize that this atmosphere has always existed in sushi shops. I haven't experienced the overall atmosphere throughout the day yet, as I believe the clientele may vary between lunch and dinner. However, one significant indicator is the sense of security and trust in the head chef that this restaurant provides. Sushi is meant to be made by hand and eaten fresh. I want to frequent a shop run by someone as reliable as him. I will definitely go back and continue to visit.

I was taken to Sushi Nishimitsu in Susukino, Sapporo by a regular customer! The vinegar was a bit strong, which I like, and the rice was just right. They used Hokkaido ingredients for all the fish except for tuna, so I got to try some things that are hard to find in Tokyo. The most memorable dishes were the marinated hokke, herring, and mantis shrimp. The marinated hokke, which was a huge 1.5 kg fish, was incredibly delicious! It was my first time trying hokke that wasn't salt-grilled. The herring sashimi was visually stunning and delicious, with a great fatty flavor. They even made me a sushi version, which was also fantastic! The mantis shrimp, which they only use males for, was warmed to body temperature right before serving. It was tender, fragrant, and incredibly delicious. The chef's skill, warm smile, and friendly conversation made me feel relaxed as a first-time visitor. I definitely want to visit again in a different season.

My favorite sushi restaurant is Nishikou, which recently celebrated its 10th anniversary. I love everything about it, from the chef's personality to the fresh ingredients. The selection of Japanese sake is also top-notch. The prices are surprisingly affordable for such delicious sushi and sake. I am always amazed by it. Please give it a try! ⭐︎

It's been a while since I visited Nishimitsu-san's restaurant. It's by reservation only, so it's hard to go often. The bluefin tuna with a weight difference is also coming to an end soon. The food was consistently delicious on this day. I had a great time chatting with the chef and the drinks were also delicious. I had so much fun and ended up drinking a lot, so there are only a few blurry photos (laughs).

Sushi Nishimitsu @ Sapporo City ~ A popular sushi restaurant in Susukino that delves into Hokkaido There are many sushi restaurants in Sapporo City. Among them, there are some very popular restaurants with low ratings on "Tabelog". Today, I visited "Sushi Nishimitsu", a sushi restaurant in Sapporo known for its delicious food despite its low Tabelog rating of 3.35 as of February 14th. First, I tried the Junmai sake "Kamikawa Hatsushibori" from Kamikawa Daigetsu Shuzo, brewed by the famous Toji, Shinji Kawabata. This sake is one I came to love after trying it at Takigawa's "Sushi Okuno" in Takikawa. It's a great sake brewery that can only be found in Hokkaido and is not widely available. The meal started with an appetizer featuring various dishes including fish, egg, shirako, and cod. The cod was dehydrated after being marinated in kombu, resulting in a concentrated flavor. Next was the cheek meat of a 103kg minke whale from Toi, which was incredibly delicious. The fatty red meat from Toi was also excellent. I then enjoyed the "Mitsusakura Junmai Namachozo" sake from Kamikawa-cho. The meal included dishes like grilled needlefish, octopus simmered in soy sauce, and the famous pickled cod roe with wasabi. The meal continued with dishes like grilled saury from Rumoi, a delicious dish of flying fish from Iwate, and a luxurious dish of prawn. The specialty of "Sushi Nishimitsu", the chawanmushi, was made with Hokkaido ingredients like matsutake mushrooms, snow crab, scallop, lily root, and pumpkin. The meal ended with additional dishes like grilled saury and tarako, a special service of blood clam sushi, and a generous serving of crab sushi. Overall, Sushi Nishimitsu is a wonderful sushi restaurant that uses high-quality Hokkaido ingredients. Despite the challenges posed by the pandemic, I hope they continue to thrive. Sushi Nishimitsu Address: 6-6-1 Minami 6 Jonishi, Chuo-ku, Sapporo, Hokkaido 064-0806 Phone: 011-511-1544

I had the pleasure of enjoying the exquisite Hokkaido ingredients at Nishikou, a sushi restaurant shining in Susukino and run by Mr. Nishimaki. This renowned sushi restaurant is hard to book, but I was lucky enough to have a reservation and be taken there. Located near the center of Susukino, the restaurant has a bright and lively atmosphere with only about 10 seats at the counter. We started with a toast with Hakushu Highball, and the water served was surprisingly delicious. The seasonal appetizer of fallen mushrooms and tachi da was refreshing, and we enjoyed the ingredients with a squeeze of kabosu. The lean tuna and minke whale were easy to eat without any strong flavors, and the autumn swordfish sashimi was thick and delicious. The grilled mackerel using high-quality shamo was perfectly seasoned and marinated. The simmered octopus had a great taste, although I wished it was a bit softer. The sweet shrimp sashimi was beautifully pink and sweet, while the mackerel was well-aged and had no sourness. The king of the flounder, Matsukawa flounder, was a seasonal delight and paired well with the recommended junmai sake. The hairy crab was firm and flavorful, and the saury with rich fat was a rare treat. The simmered tuna, whose origin I forgot to ask, melted in the mouth, especially when paired with sake poured smoothly from a Suzu. The salmon was not your typical salmon but had a rich Hokkaido flavor. And then came the surprising giant scallop, which was the largest live scallop I had ever seen and eaten. The scallop mantle had a prominent fibrous texture and was incredibly delicious. The red snapper had a sweet fat, and the chawanmushi was a luxurious treat with a sweet and rich broth. The shrimp sushi with the whole shrimp was a delight, and the tamago sushi was delicious. The engawa of Matsukawa flounder had a great taste and texture, and the unexpected tekka maki was surprisingly good. The miso soup was bursting with umami, and the dessert pudding was subtly sweet and sophisticated. The sushi, especially when prepared by Mr. Nishimaki, was outstanding in terms of rice texture, balance of ingredients, and overall flavor. It was a truly impressive sushi experience, and I look forward to visiting again. Thank you for the wonderful meal!

When I came to Hokkaido, I wanted to visit this restaurant. I was lucky to make a reservation about two weeks before my visit. This restaurant is particular about using local Hokkaido ingredients to fully enjoy the freshness that can only be found in Hokkaido. The meal was a set course for 13,000 yen (excluding tax). If you want more, they will accommodate with additional charges. In conclusion, the highlights were the sweet shrimp, Botan shrimp, hairy crab, snow crab, Toin tuna, and herring. The sweet shrimp and Botan shrimp were incredibly sweet and firm, and nothing can beat the freshness of the morning catch. When in Hokkaido, you must try them! They emphasized that sushi is best when freshly made, and they even handed some pieces directly to us to eat. I think people who neglect their sushi at a sushi restaurant shouldn't come, so I appreciated this attitude. As a result, I don't think strange customers visit, and the atmosphere of the restaurant is very pleasant! The course starts with appetizers like rakuyou mushrooms and seafood sashimi. Various sashimi like bluefin tuna, minke whale, sweet shrimp, Matsukawa flounder, and tsubugai are served. They claim to use local ingredients, but the local produce here is truly robust. The bluefin tuna is from Toin, with 60kg served as sashimi and 150kg as sushi. The sushi photos are not available, but both were excellent! The minke whale was much more flavorful than horse meat, with a rich and delicious red meat protein. Delicious. And the sweet shrimp. The Botan shrimp was served as sushi, and both were impressive. The morning-caught Botan shrimp is an ingredient that can only be tasted in Hokkaido. The grilled dish was Okhotsk Atka mackerel. There were simmered octopus and tarako with mountain wasabi. A variety of side dishes made the meal quite enjoyable. Herring, snow crab, and diverse sushi were served. The chawanmushi also included snow crab for a luxurious touch. Inca no mezame, shiitake mushrooms, and bamboo shoots added a strong umami flavor. The crab was steamed or boiled at the restaurant while still alive, giving a different aroma. I don't have photos of the sushi, but there were also Okhotsk Atka mackerel, masunosuke, Pacific saury, salmon roe, golden eye snapper, scallop, and more. Almost all were from Hokkaido. The golden eye snapper was delicious too. If you want to fully experience Hokkaido, I recommend this place! The head chef was also a cheerful and wonderful person. The apprentice was sincere and made sure I enjoyed my meal even when dining alone. I drank about 6 cups of sake, and the total bill was around 24,000 yen, I think? (I'm not sure...) It was delicious and enjoyable! I will definitely visit again. Thank you for the meal.

In Susukino, there is a sushi restaurant. Starting with appetizers, you can enjoy red snapper from Hokkaido due to the climate. The giant scallops are delicious, but they seem a bit dry here. In Sapporo, there are many sushi chefs who are on the reserved side, but the head chef here is friendly and popular with locals. I recommend it for those who are not used to red vinegar. The rice container is for grilled dishes, and the tool stand is logical. There are giant clams that can only be harvested once a year, so it may become difficult to make a reservation at this restaurant in the future.

Today's dinner in Sapporo was at Sushi Nishimitsu, a conveniently located restaurant near Susukino Station, where I enjoyed a variety of Hokkaido sushi. The omakase nigiri set menu included: Hokkai shrimp, squid with purple sea urchin, Tobi tuna, Mink whale cheek from Abashiri, sweet shrimp, Hokkaido red sea bream, tsubugai shellfish, herring, cherry salmon with saikyo yaki, simmered octopus, tarako, flounder with kelp, stripped bonito, hairy crab rice, horse mackerel, grilled salmon, scallop from Soya Misaki, steamed matsutake mushroom, king crab, seared golden eye snapper, salmon roe, mountain wasabi roll, purple sea urchin, tamago, squid roll, fish head soup, corn and milk corn soup, and other drinks.

Alcohol ban lifted! It's Nishimitsu-san♡ Always delicious no matter what you eat! Starting with a difference in tuna, there were plenty of dishes to satisfy both the stomach and the heart! The hairy crab was purchased live and boiled in the shop, the mackerel from Hokkaido was delicious, and the giant shrimp was so fresh! It was so fragrant being seared! The simmered dish with gold leaf was unbelievably delicious! It was finished with fish sauce without using soy sauce, and adding rice to the remaining broth was amazing♡ It's so good that it makes you groan (laughs). The aroma when opening the lid of the chawanmushi was amazing. The soup with fish broth was so flavorful. The finale this time was corn soup, which was as delicious as ever! I want to drink it from a beer mug (laughs). There were many other delicious dishes as well. The sushi here is truly the essence of sushi. The sea urchin from Bafun was outstanding! It was unbelievably delicious! Everything I ate was top-notch! It's completely different from anywhere else. The sweet potato shochu from Nakamura was so delicious, and the sake was also enjoyable. I had a happy time full of delicious food and surprises. Thank you very much!

It's been a while since I visited Nishikou-san. Due to the coronavirus, I haven't been able to go at all - but of course, it was absolutely delicious and exciting as always. Each time, they serve fresh and delicious dishes, making it enjoyable every time. Starting with a few dishes, then sashimi, palate cleanser, nigiri, and ending with a finale! Everything is delicious. There are two types of tuna with different weights, and they taste completely different. Sweet shrimp is so sweet, and the hairy crab has a delicious miso aroma. The nigiri is just perfect - this is what sushi is all about. Eating the nigiri directly with your hands right after it's made. Comparing the uni nigiri with the uni gunkan is also delicious. The squid has a unique texture (I forgot the name). Scallops with salt! The soup in the middle is also elaborate. The finale is pudding! Depending on the season, it could be corn soup, but this time it was pudding! The sake is also delicious, and my stomach and heart are completely satisfied. This is where you should go for sushi!

Sushi restaurant in Susukino for 13,000 yen (excluding tax and service charge) <Tsumami> - Deep-fried and sliced pufferfish with cod roe sauce - Two types of tuna: one with a firm texture and the other silky - Simmered stonefish head and octopus - Sweet shrimp from Hanaboro that will make you ecstatic - Grilled trout from Funka Bay with miso, boiled octopus, and wasabi-marinated cod roe - Noto squid sandwiched in seaweed - Kelp with eggs - Homemade three-masu pickled mackerel from Hakodate <Nigiri> - Delicate flounder with kelp - Sayori (halfbeak fish) with a perfect balance of fat and texture - Hairy crab - Toro that will make you ecstatic - Seafood shumai with ginkgo nuts, rapeseed blossoms, and turnip paste - Sweet Botan shrimp - King salmon from Nemuro - Scallops from Notoro that are incredibly thick and impressive - Chawanmushi with shiitake mushrooms, snow crab, and Inca no mezame - Alfonsino - Soft ikura - Sea urchin from the northern four islands - Tamago - Clam clear soup with Asari clams from Akkeshi - Homemade pudding <Additional> - Fatty mackerel - King salmon with ginger Drinks: 1 glass of beer, 1 glass of white wine, 2 glasses of sake The sushi rice is firm with a strong vinegar flavor, yet it melts in your mouth like a bursting firework. The quality of the sushi is exceptional and deserves more recognition.

I was brought here for my birthday ☺️ When I entered the restaurant, I felt a little nervous because of the atmosphere, but once the food started coming out and the chef was friendly, my tension eased. The course meal consisted of one dish, sashimi, sushi, and chawanmushi, and each dish was delicious, but the sushi was especially amazing ☺️ The rice was perfectly seasoned and you could taste each grain, while the fish was fresh and sweet. I was drawn in by the deliciousness and kept wondering what would be next. I also tried sushi with shishamo for the first time and was amazed by its deliciousness. It had a refreshing taste with a rich umami flavor. It seems they have seasonal ingredients, so it might not always be available, but I recommend trying it if you get the chance. I would love to visit again for a special occasion.

A sushi restaurant that can cover almost its entire menu with ingredients from Hokkaido. Today, except for salted tuna, all the ingredients were from Hokkaido. The meal started with a shrimp appetizer, followed by sashimi, grilled dishes, sushi, and in between, simmered dishes and chawanmushi were served. As I was the last customer, I was able to eat at a very good pace, and the friendly personality of the chef made it a enjoyable dinner. The sushi, in particular, was excellent with a good balance of red vinegar and rice vinegar in the shari, and the size of the sushi was just right and easy to eat. The boiled hair crab, in particular, was a dish where you could enjoy a rich taste with sweetness and umami. In addition to the hair crab, the squid, chutoro, scallops, fresh and bouncy botan shrimp, sea urchin, and extra fatty mackerel were all delicious.

I made a reservation in June for the new ikura season expected in late August, and after waiting for 2 and a half months, I finally visited Nishimaki. The restaurant was fully booked at 6:30 pm, but I managed to get a seat. The meal started with a dish of sliced squid, yam, okra, sea urchin, and Junsai mixed together. It was delicious! Then, a variety of sashimi dishes were served, including Minami maguro, Mink whale from Abashiri, sweet shrimp from Mashike, flounder, scallop from Erimo, shishamo from Murakawa, Pacific saury, and purple sea urchin from Rishiri. The highlight was the fresh ikura and shishamo. The grilled dishes were also amazing, especially the Gindara with miso and octopus simmered in soy sauce. The sushi selection included red snapper, fatty bluefin tuna, king crab, Pacific saury, and shrimp with roe. The meal ended with a flavorful shrimp miso soup, steamed egg custard with matsutake mushrooms and king crab, and a series of nigiri sushi. The dessert-like cold corn soup was a surprising and delightful end to the meal. Overall, it was a fantastic dining experience at Nishimaki.