It's 11:00 on September 2, and I'm at Usukino. Oh, hello, it's Kamen! This morning, I did some weight training at the hotel, took a one-hour walk at Nakajima Park, and then visited Mr. Saito's place! I left the sushi selection up to him. Since it's still daytime, I had a highball. The dishes kept coming, so I ended up eating too much ( ´ ▽ ` ) The sea urchin was delicious today ( ´ ▽ ` ) Thank you for the meal!

This is a sushi restaurant located on the 1st floor of the Plaza 6-4 Building in Susukino. I love sushi, so I visit various restaurants, but lately I've been going to new and unique places. Sometimes, I wanted to try the "omakase" at a long-standing restaurant. I made a reservation and visited this place. Mr. Saifu has been in business for 23 years. When I entered the restaurant, the head chef welcomed me with a smile. The counter was being handled by a young assistant chef and another staff member. I started with a "draft beer" (770 yen) and the appetizer of the day (550 yen) was "fresh yuba". I had reserved the popular omakase course "Miyabi" (16,500 yen). The course started with appetizers: "flounder", "medium fatty tuna", "hairy crab", "shime saba", "Hokkigai", "Ezo horse dung sea urchin, Kitamurasaki sea urchin". The ingredients were all fresh and of high quality. The hairy crab was served with both shredded meat and claw meat, dipped in miso. It was a delight to have two types of sea urchin. The Kitamurasaki sea urchin was rich and creamy, a delight to eat. The Japanese sake recommended by the head chef was served, "Tsumamitsutsu", a sushi-specific sake that was light and refreshing. Next, I had "Kariho Junmai Ginjo Rokushu". The appetizers kept coming: "green asparagus", "Hokkai shrimp", "steamed awabi with sake", "aburabouzu". The thick green asparagus was served with miso mayonnaise. The texture of the steamed awabi with sake was also excellent. The nigiri sushi included "striped jack", "marinated tuna", "botan shrimp", "scallop", "Hokkigai", "salmon roe", "Ezo horse dung sea urchin". Finally, miso soup was served. The course was not particularly unique or innovative, just the basic "omakase" style of a traditional sushi restaurant. The way they present the dishes is probably because of the quality of the ingredients. When serving appetizers or sushi, the initial explanation is just the name of the item, but if you show interest, they kindly explain more about it. The kind and friendly service of the head chef also added to the pleasant atmosphere of the restaurant!

The atmosphere of the restaurant is filled with manly Edo vibes even though it's in Sapporo. It's a warm and welcoming place with a strong sense of camaraderie. The sushi and toppings are fresh and unique to Hokkaido. This time, I chose the "Miyabi" course, which included sashimi of mantis shrimp, hairy crab, and seasonal asparagus, followed by 8 pieces of nigiri. The wasabi was a bit strong for my taste, but it was a cozy place loved by locals, with regular customers of over 10 years and even famous baseball players visiting. In terms of taste, I know of other delicious restaurants as well. However, among the sushi restaurants I've visited in Sapporo, this one ranks first in terms of individual, temporary deliciousness. I plan to try a slightly more expensive course for my second visit to see how it goes.

I was able to enjoy a wonderful meal in Hokkaido with beautiful sushi and seasonal ingredients at Sushiya no Saifu in Susukino, Sapporo. The owner was friendly, and I had a great time. Thank you for the lovely experience! ^_^

I requested the "Kyoku" course at this restaurant. You can make reservations online through Tabelog, making it very convenient. The head chef was friendly, and the service was excellent. The appetizers before the sushi and the sushi itself were all prepared with minimal touches to let the quality of the ingredients shine. The shrimp, prawn, and crab miso soup were all incredibly delicious. I highly recommend this place to anyone visiting Susukino.

I visited Sushi Saito on the first floor of a building in Susukino. I had a reservation for 11:30 and was the only customer there, so I was seated first. Since I wasn't very hungry, I ordered the 10-piece course for 6600 yen. The course included shrimp, flounder, abalone, scallop, yellowtail, fatty tuna, herring roe, salmon roe, sea urchin, and surf clam. The sushi pieces were small and well-balanced with the topping and vinegared rice. The ginger was thinly sliced and had a nice tanginess. The soup was a miso soup with shrimp head peeking out, which was delicious.

At a sushi restaurant in Susukino, Hokkaido I had been looking forward to for a long time. The sushi was delicious and the staff was very friendly, they even served three different kinds of sake, all of which were delicious. I really enjoyed the conversation as well. I feel like I've become able to enjoy sake now. #HokkaidoTrip #Sapporo #SapporoFood #Susukino #SusukinoFood #Sushi #Sake #Tourism #Travel #HokkaidoTourism #Foodstagram #SushiGram #SushiRestaurant Saito.

You can enjoy the true essence of hand-rolled sushi here. I had sashimi and sushi, and the flounder was incredibly sweet. The ingredients were very fresh and not limited to just sushi. The wasabi wasn't too spicy, and the pickled ginger was delicious. The staff was polite and the atmosphere of the restaurant was also good.

I have work in Sapporo tomorrow as well, so I will be staying overnight. After finishing work in the morning, I headed to a place with high spirits to have a drink at lunch, but unfortunately it was closed due to the influence of the coronavirus. Feeling lost, I wandered around until I found a well-known restaurant that was open for lunch. I nervously entered and ordered a beer to start. I then ordered a sushi set with 10 pieces, which was excellent! It included flounder, medium fatty tuna, scallop, botan shrimp, abalone, striped jack, surf clam, herring roe, fresh salmon roe, sea urchin, and miso soup, all for about 5000 yen. The sushi rice was incredibly delicious and each piece of fish was fresh and expertly prepared. I also ordered some additional kobujime and was completely satisfied. The chef carefully crafted each piece of sushi, watching for the perfect timing to serve it. Despite being a young chef, he has great skills! If you want to enjoy Hokkaido-style sushi for lunch, I highly recommend this place. It was incredibly delicious! Thank you for the meal!

I requested the top course! Starting from the course, many dishes came out! The sea urchin was amazingly delicious, especially the purple sea urchin in summer! The hairy crab was outstanding ⭐️ The sushi with herring was just excellent! I would love to go back in winter! It was a shame that there was no bottle of shochu.

When I traveled to Hokkaido, I wanted to eat local seafood on the last day. I found a restaurant that served luxurious sushi made with Hokkaido specialties. I also tried barrel-aged sake for the first time, which was delicious. If you're ever unsure about what sushi or sake to choose, I highly recommend this restaurant! The chef (an older man) was very friendly, the atmosphere was great, and the restaurant was very clean. I would love to visit this place again if I have the chance. This visit was two years ago.

I had previously tried the omakase at the counter and it was really delicious, so I decided to come back for more. This time, I couldn't get a counter seat so I opted for the course menu instead. In conclusion, the omakase at the counter and the course menu at the table seating were completely different... Maybe my expectations were too high. I hope to come back for more delicious sushi at the counter next time.

Hello, good evening! Today, I visited a recommended sushi restaurant in Hokkaido called "Sushi-ya Saifu." I sat at the counter and told them to serve dishes as they like, so I asked for a selection of nigiri sushi with a light touch. First, cheers! The appetizers arrived. There was sashimi, including flounder, tuna, and mackerel. I enjoyed trying different parts of the tuna, and the fatty tuna was delicious. The Hokkaido shrimp and sweet shrimp were unique and had a strong sweetness. The meal continued with shrimp, pickled mackerel, and snow crab. Even though I requested a light touch, the portions were quite generous. The nigiri sushi was served next, with the rice being a bit firmer than usual. I had about 10 pieces of nigiri. Despite asking for more nigiri, there were more appetizers than expected. The herring nigiri was particularly delicious. Thank you for the meal.

Lunch time on the second day of the Hokkaido tour. We made a reservation as soon as the restaurant opened. We wanted to eat quickly and not get hungry before our 5:30 pm drinking party on the same day. I found this restaurant on Tabelog, which had high ratings for lunch in Sapporo. When we entered, we were the only customers there until we left. The restaurant was run by a chef in his late 30s and the owner, a woman. I had already decided on what I wanted to eat from looking at the menu beforehand. Although I wanted to drink from lunchtime, I decided to wait until the evening and ordered a non-alcoholic beer. Instead of going for sushi, I ordered mainly appetizers as they looked more appealing. However, to my surprise, they were out of hairy crab shell grill, sea urchin with smelt roe, and grilled conger eel. When I asked what appetizers they had, the chef apologized, saying they were short-staffed during lunch. Reluctantly, I ordered horse mackerel, toro with egg, saury, Pacific saury, raw shrimp, grilled sea urchin, salmon roe, shirako, and minced tuna with green onions. As expected in Hokkaido, the fish dishes were delicious. The sushi rice, made with ordinary white vinegar, was slightly cold and had a mild vinegar flavor. The rice wasn't too moist, but I felt it could have had a bit more flavor. Maybe it would be better during dinner time. Overall, it was a good meal.

- One of the famous restaurants in Susukino - Course menu with chef's selection and transparent billing - Open on Sundays - Lunch service available This is Saifuku, run by Mr. Saito. This was my second or maybe third visit. Many restaurants are closed on Sundays, so it's convenient that they are open on that day. Unlike the current trend of two-part time slots, you can freely make a reservation here (if there are available slots). The sushi here is more about presenting the ingredients in their natural form rather than traditional Edo-style. The sushi pieces are of average size and quality. The course menu includes other dishes besides sushi, and they are also satisfying in terms of portion and taste. The grilled items may be slightly lacking, but overall, it's a reliable restaurant. The counter seating is a bit tight, so you might feel a little cramped next to other customers. They also serve lunch.

When I came on a business trip to Hokkaido, I had to try a sushi restaurant. After striking out at all the famous places, I ended up at this relatively easy-to-book and highly rated spot. The abalone and sea urchin simmered in strawberry sauce had a flavor I love, perfect for warming up from the inside out in the dead of winter. Both the appetizers and sushi were delicious.

Omakase course "Hana" (¥10,800) Appetizer, Sake dish, Small dish, Sashimi, Grilled dish, Sushi, Pickles, Soup. A course that is more than satisfying with an abundance of dishes. From fresh seasonal ingredients to creative dishes that bring out the deliciousness. Enjoyed in a calm atmosphere, very delicious and satisfying.

Momen's nationwide food tour - Sapporo edition It's been a while since I had a business trip to Sapporo! Work starts tomorrow, but today I arrived in Sapporo a day early. I plan to quickly finish confirming the arrangements for tomorrow's work and then go out for lunch (and drinks)! The only issue is deciding which restaurant to go to. After browsing through Tabelog, I chose "Sushiya no Saifu" in Susukino. I was drawn to their catchphrase "Lunch is exceptional" The restaurant opens at 11:00, so I called around 11:05 to make a reservation. However, no one answered the phone. The restaurant's regular holiday is listed as "irregular", so I wondered if they were closed today. I tried calling a few more times while walking to the restaurant, but still couldn't get through. When I arrived at the restaurant, I saw the curtain was up. Maybe they were just busy preparing to open. I decided to go inside. The interior had a counter with 9 seats surrounding the chef's station and one table for 6 people. There was already a group of 3 customers enjoying sushi and drinks at the counter. I asked the chef if it was okay to dine alone, and he asked if I had a reservation. I said no, and he led me to a seat at the counter. For lunch, they offered three set menus with a choice to order additional items. I started with a draft beer, which tasted delicious even though it was a weekday afternoon. For the meal, I wanted to focus on dishes that go well with alcohol. I began with sashimi, followed by saltwater sea urchin, and then a selection of nigiri sushi. The sashimi was fresh and flavorful, especially the tuna. The sea urchin was served in two types, "horse dung" and "purple", with distinct flavors. The nigiri sushi included striped jack, tuna, abalone, capelin roe, herring, butterfish, and sea bream. Each piece was delicious, with unique textures and flavors. I wished I could have tried some grilled dishes as well, but unfortunately, they were not available that day. Overall, the meal was satisfying, and I left feeling content.

I was invited for lunch and visited the restaurant. I sat at the counter and enjoyed my favorite dishes. The staff was friendly and all the ingredients were delicious. I got so engrossed in conversation that I forgot to take many photos, which was a shame. It was the season for sea urchin, and I enjoyed comparing the flavors of Bafun and Murasaki sea urchin. Both were delicious. The final soup dish was a light miso soup, showing that they focus on balancing flavors. I definitely want to visit this sushi restaurant again.

On a business trip, we visited a sushi restaurant with colleagues for work-related socializing. The restaurant was located near Susukino Station, and we made a same-day reservation. We chose the table seating and ordered the Hana course. The fish was delicious, as expected in Hokkaido! Especially the botan shrimp was so fresh and tasty. The seasonal Baifun sea urchin was also amazing, so we ended up ordering more. The restaurant had a great selection of Japanese sake, and we enjoyed quite a few drinks. Thank you for the wonderful meal!

The eggs were sold out, and the sea urchin, crab, and mantis shrimp that I ate had no flavor and were dry. The live spot prawns that were served were dead. I was really disappointed. The bill was high and the sushi was not good at all. I would not recommend going there.

I visited Sushiya no Saito, a sushi restaurant in Susukino. I entered at 11:00 when the curtain was up. I started with 10 pieces of sushi. The flounder with slightly firm vinegar rice was better than the medium fatty tuna at the conveyor belt sushi. The scallop wrapped in perilla leaf had a nice texture and sweetness. The abalone was crunchy, but the wasabi was a bit overpowering. The striped jack was a bit too heavy as a sushi topping. The sea urchin and salmon roe battleship roll was better without the seaweed. Overall, the difference between good conveyor belt sushi and local sushi seems to be mostly the atmosphere and setting. The chef is rarely present during lunch, so the experience may vary between lunch and dinner.