On March 2, 2023, at 09:00 in Sapporo, I hurriedly entered "Uosaku" near the ice sculptures and started with a highball priced at 770 yen. The appetizer served was a delicious crab dish. They offered a variety of grilled seafood, including authentic Hokkaido shishamo, fish fillets, and a large oyster. The sashimi platter was 4,950 yen, and the grilled golden eye snapper was priced at 8,800 yen, which seemed quite expensive. A bowl of ochazuke cost 1,100 yen. Using my drinking companion's intuition, we decided to leave after spending around 7,000 yen. I wonder how much that grilled fish dish cost. We decided to change the location and move to a different drinking spot.

I visited the Mitsukoshi store and made a reservation after being recommended by the shop attendant. The food was delicious and truly represented Hokkaido cuisine. The herring that was recommended to me was amazing. The sashimi platter was also satisfying for one person, enough for two people. The prices were reasonable and I was satisfied with the experience. The customer service was pleasant, and I would definitely like to visit this restaurant again if I have the chance.

I went to the second restaurant and it cost 16,000 yen for two people. It's right in the middle of Susukino, but I don't think locals go to this place. The quality of the food, the appearance of the restaurant, the interior, and the atmosphere all seemed a bit too expensive for more than double the price. I was surprised by the bill. I'm questioning why this place is rated so highly.

After enjoying the gourmet experience at Gurumanzu Itou, we made a reservation at Uosaku and headed there. The restaurant had a relaxing and calm Japanese atmosphere. We started off with a toast with Toribee and placed our orders. We had an assorted sashimi platter, a simmered special large-sized Kinmedai, Sapporo Classic beer, Tebaldo Bianco Puglia, Francois Carillon Bourgogne Aligote, Verzion Sud, and various types of sake. We had pre-ordered the simmered Kinmedai, and the extra-large size with plenty of fat was incredibly delicious! The assorted sashimi platter was also exquisite with its freshness. By chance, two more people from Nagoya joined us, and we split into two groups - one for sake lovers and one for wine lovers. The six of us had a great time with a lively banquet. When we left the wine selection to the sommelier, we ended up easily finishing three bottles because they were so enjoyable and easy to drink. The cozy atmosphere made the experience very enjoyable. Thank you for the feast.

I wanted to eat delicious seafood since I am in Hokkaido, so I visited the highly rated restaurant called Sakana Saku. It wasn't the season for salmon roe, so I ordered the sea urchin bowl instead. It was creamy and delicious with hardly any fishy smell, but I didn't feel as impressed as I had expected. I also ordered the restaurant's specialty crab cream croquette as an extra. It was tasty, but I felt the cost performance was not great. The quality of the dishes was high, but I felt the prices were similar to what you would find in Tokyo.

Dinner was a fish dish in Susukino. I made a reservation for 5 o'clock and went. The counter is spacious and relaxing. I started with Sapporo's Red Star. The appetizer was white miso. Next, I asked for the dish I was curious about while discussing. Pickled herring. The herring is delicious, but the pickles that come with it are outstanding. It reminded me of the pickles I ate when I was a child at my grandmother's house in Hokuriku. Due to a lack of vegetables, I had a vegetable salad. Hokkaido vegetables are really delicious. Among them, especially the tomatoes. The tofu was also a masterpiece with a rich flavor. Oysters from Senpoushi. I followed the recommendation of the owner and had it slightly grilled. The umami of the oysters is bursting. Octopus sashimi. Was it lightly cooked? This is also delicious. Grilled scallops with salt. It's simple, but you can enjoy the original taste of the scallops. The soup left in the shell is also delicious. I also had a little sake. The Niseko from Kutchan was a dry sake. Finally, water. It's natural water from the Daisetsuzan National Park. It's delicious, so I took the remaining bottle home. A simple and high-quality restaurant. I would like to visit again when I have the opportunity to visit Sapporo.

I wanted to eat delicious fish, so I went to Sapporo for 2 nights and 3 days. On the first day, I enjoyed various dishes at Uosaku for the first time in 20 years, but everything here is delicious. #Sapporo gourmet #Susukino gourmet #Uosaku #the best izakaya #20 years since last visit #cream croquette that you can drink #foodie

The restaurant had a counter and seating, with a high-end soba shop-like atmosphere. The toothpicks were made of bamboo. As a second stop, it was very comfortable. There were 8 types of sake on the menu, all served at room temperature, but still delicious. Maruta: good, Niseko: okay, Abe Kan: good, Wakana TYPE-FY2: excellent, Kuzuryu: good. The appetizer included persimmons, which added an interesting flavor. The shirako (milt) was creamy and delicious. The crab cream croquette was hot and had a refined taste. The oysters were from Senpoushi in Kushiro, topped with salted kelp which was unique. The grilled eggplant was served on a small plate, so it was hot. It was the best grilled eggplant I've ever had, and the miso on top was incredibly delicious. The Shiretoko chicken leg was amazing. Not only was the flavor of the ingredients good, but the grilling and seasoning were also excellent. The dishes were pricey but all of them were outstanding, no disappointments.

One day. "Are you free this evening? Shall we go for a drink?" It's been two years since I received such an invitation. This used to be normal before COVID. So, I went to Susukino after a long time. There were quite a few people around. The old Rafira has been mostly demolished... Then, a little south from Susukino Station, I went to Umisaku. I chose the chef's special course. Starting with appetizers, appetizers, sashimi, corn (White Chocolate, I think it's the variety name, and it's really sweet...), grilled dishes (shishamo, cod, cod roe), the cod roe was the best. It was homemade cod roe, semi-raw... This goes well with sake. "Okujiri". Made from 100% rice from Okujiri Island, and the brewing was entrusted to Kobayashi Shuzo. Considering Kobayashi Shuzo's commitment to brewing, this sake has an interesting background. "Nokya no Sake" from Otokoyama Shuzo. Made with sake rice harvested from Ukawa Farm. Hokkaido wine may be more famous, but these two sakes are something Hokkaido residents can be proud of. The croquette with tomato sauce was delicious semi-raw... Finally, a bite of soba. It was perfect. I will visit this place alone next time...!

I have been visiting Uosaku for over 20 years now, even if I have no business in Sapporo, I continue to visit Uosaku for their amazing food. This time, I visited on the night of my arrival for GoTo Hokkaido Sapporo. Perhaps due to the excessive reporting by the media on the number of COVID-19 positive cases, Susukino on Friday night felt like a ghost town. The streets were sparsely populated, and it was my first time seeing Susukino like this, but for GoTo travelers, it was the perfect environment. Acrylic sheets were installed on the counter of the restaurant, but until we left, except for a group in the back, the counter was practically reserved for us. It was also my first time seeing Uosaku like this. It was my first visit in 3 years, and once again, I indulged in the luxurious seafood from Hokkaido. The menu included: - Icehead salmon head salad - Hatahata fish sushi - Fresh salmon roe with light soy sauce - Ezo abalone, Hokkai clam, scallop - Boiled hairy crab - Grilled taraba crab with garlic butter - Extra-large fresh oysters from Senhoji - Second-generation autumn red sea bream - Unfortunately, there was a shortage of Okushiri hairy crabs, but I am grateful that they were still available, even though they were small in size, with plenty of crab miso. Lastly, we enjoyed some shellfish sake. Although the oysters from Akkeshi in Hokkaido have become very famous, the Senhoji oysters from Nishi-Akkeshi Bay in Akkeshi are also well-known in the region. The Senhoji oysters this time were the largest I have ever seen, and even when cut in half, the super big 3L-sized oysters were incredibly milky and rich in flavor. Once again, I fully enjoyed the seafood from Hokkaido and had a great time at Uosaku, the number one Japanese cuisine restaurant that I want to keep visiting despite the distance.

I couldn't have imagined at the beginning of 2020 that it would be such a year with the new coronavirus sweeping the world and changing our daily lives. I couldn't return to Hokkaido for a while. It's been a long time since I've been away from Hokkaido for this long. Finally, I was able to return, and it had been a while since I had been to Chitose Airport. I had a meal with friends in Susukino, and my friend chose a restaurant that is a classic Hokkaido-style place. We have been going to more unique restaurants lately, but this time my friend chose a place that really captures the essence of Hokkaido. The hokke (Okhotsk atka mackerel) sashimi and sea urchin are available in other places, but it just tastes different eating them in Sapporo. It really makes you feel alive. The restaurant has a very Japanese feel to it, but the owner is a sommelier and can recommend wines to pair with your meal. I'm back in Hokkaido. However, it seems like Hokkaido is still in the midst of a third wave, which is ongoing.

Family group, private room use, bringing grandchildren, surrounding grandpa for a meal in Sapporo. The atmosphere is calm, with tatami mats, seating cushions, and sunken kotatsu tables in private rooms, suitable for families with children. Located right in the middle of the bustling downtown area, it is highly convenient. We ordered a course meal, and each dish was well-prepared with high-quality ingredients and meticulous craftsmanship, giving off a vibe of a high-end izakaya. From the sea cucumber dish to the grilled saury and steamed hotpot, each dish was simple yet delicious. The cream croquettes, a specialty of this restaurant, were easy to eat and balanced well with other dishes. Outside the private rooms, the seats were filled with businesspeople.

Started with Zangi at Susukino, then moved on to Hashigo sake. When asked what I wanted to eat next after SQ, I said fish. I remembered a delicious restaurant I visited over 10 years ago, "Uosaku." As the name suggests, it's a place where you can enjoy delicious fish dishes. It's a popular spot, but luckily there were three seats available at the counter! First, I quenched my thirst with a highball. Then, I enjoyed squid sashimi, shishamo, butter-grilled scallops, grilled squid, and grilled salmon. I indulged in a variety of fish dishes. The squid sashimi was crunchy and made me want something heartier, but since I had more places to visit, I savored it elegantly. Uosaku excels in grilled dishes. The shishamo was unlike any I've had before. The perfect smoky flavor and juiciness from the charcoal grill. The grilled squid with just the right amount of salt was simple yet outstanding. The richness of the salmon and the umami of the butter-grilled scallops were exquisite. It was a stroke of luck that there were empty seats! I had fish at Danchan yesterday, but the seafood from the northern seas is just irresistible. Uosaku had a variety of dishes I still want to try. I definitely want to visit this restaurant again at a more leisurely pace next time.

I made a reservation at this restaurant for the evening of the 2nd day in Sapporo. It turned out to be two consecutive nights of seafood. Upon entering the restaurant, there is an L-shaped counter near the entrance and tatami seating in the back. We were seated in the tatami area and started with a toast with Sapporo Classic beer. Our food order included: - Assorted sashimi per person (from 3500 yen) x2 - Grilled salted herring (1200 yen) - Shiretoko chicken skewer assortment (1800 yen) - Crab salad (1200 yen) The sashimi was served individually on separate plates, including squid, button shrimp, scallop, sea urchin, tuna, and more. The button shrimp was particularly impressive with its generous portion and plenty of eggs. It had a firm texture and was delicious! The tuna was mixed with salted kelp, which was a unique touch, although it didn't leave a strong impression. Next was the grilled salted herring, which was the standout dish of the day. It was surprisingly large and had a fluffy texture. It had a lot of small bones, but was enjoyable when eaten with grated radish. It was quite filling for a white fish. We also ordered the chicken skewers, which were juicy and flavorful. The crab salad included crab claws and shredded meat mixed with avocado, among other ingredients. We had two beers and then switched to sake. My friend had sake from Shibata Shuzo in Sapporo, while I had "Kaitakutama" from Asahikawa. The "Kaitakutama" was dry and had a strong impact on the palate. We had it with a chaser, which was a 500ml bottle of water that tasted like Hokkaido water. Overall, the prices of the dishes were a bit high, but we were satisfied with the quality. Thank you for the feast!

It's been a long time since I visited Mr. Sakana's restaurant. The quality is as great as ever, truly a top-notch establishment. We left the sashimi selection up to the chef, and enjoyed delicious local specialties like bluefin tuna, squid, scallops, botan shrimp, and sea urchin - all of exceptional quality. Since herring is in season, we had it grilled, and the Alfonsino was simmered. We were so engrossed in the meal that we forgot to take photos of the other dishes. This place is popular among local dignitaries, as the staff almost always addressed guests by name. The service is also excellent. I wish there was a place like this in Tokyo.

The fish dishes at this restaurant are amazing, even singer Hitoto Yo comes here! The kinmedai is a must-try. Each dish is elegant and incredibly delicious. It's so good that it will make your cheeks drop. I indulged in the simmered kinmedai, and it made me crave for a side of mini rice too! Definitely get it with rice. ❤️

ANA Crown Plaza Hotel Sapporo is easily accessible by subway. It's about a 5-minute walk from Toyohira Susukino Station. I heard about this popular restaurant from a colleague and made a reservation. The dishes are carefully prepared and beautifully presented in exquisite tableware. The owner is known for his expertise in selecting the perfect tableware. Along with the delicious Hokkaido rice, there is a variety of sake rice available. We enjoyed the special pure rice sake from Okushiri, Junmai Ginjo Kamifubuki, and Junmai Suisei from Kamikawa Otoyuki. Lastly, we tried the Okushiri wine recommended by the staff. Hokkaido is also known for its excellent brewed sake.

When my parents went to Sapporo, we visited a shop where the proprietress and her daughter warmly welcomed us. The photo quality is poor, but we were told that the sashimi had "good tuna." They also prepared octopus, which was white but had a good amount of fat and a chewy texture that was delicious. The shop's special snow crab cream croquette was filled generously with crab and had a perfect creamy consistency. The most impressive dish was the crab rice porridge, which had a superb soup infused with crab essence. It's rare to come across such a restaurant.

The cost performance is a bit poor, I was able to get in without a reservation.

Regular visits. Leave it to the head chef! Having a great time at the counter.