Today, I went to Sushidokoro Ueno in Susukino♪ It's located just 2-3 minutes from Toyohashi Susukino Station☆ This time, I chose the "nigiri" course♫ (Nigiri) Chutoro x2, Akami-zuke, Hirame amasu-zuke, Hirame goma-zuke, Hirame konbu-shime, Striped jack aburi, Botan ebi, Sumi ika, Aji harasu, Akagai, Hotate aburi, Hokkyokai aburi, Nihagaimo, Anago, Uni, Tekka maki, Tamagoyaki, Taranoko daiginjo kasuzuke & Shin tare no ko, Tamago yaki bettara. First, starting with "Taranoko daiginjo kasuzuke" and "Shin tare no ko"~ (*‘ω‘ *) Nigiri start~ Chutoro x2 ➽ 2 pieces of chutoro right away Akami-zuke ➽ 3 pieces of tuna Hirame amasu-zuke, Hirame goma-zuke, Hirame konbu-shime ➽ Unexpectedly, 3 kinds of flounder~ Striped jack aburi ➽ A favorite taste Botan ebi ➽ Nice texture~ Sumi ika, Aji harasu, Akagai ➽ With sweet vinegar Hotate aburi, Hokkyokai aburi ➽ Aburi is good for Hokkyokai~ Nihagaimo, Anago, Uni, Tekka maki, Tamagoyaki, Taranoko daiginjo kasuzuke & Shin tare no ko, Tamago yaki bettara. The service was also good, and overall it was quite satisfying (∗ˊᵕ`∗)

Instagram: richkun_gourmet Located right near Toyohira Susukino Station ◆------------------◆------------------◆ The head chef here seems to have trained at the famous long-established restaurant Kikuzushi. He is very efficient and it's nice to watch him work! The hostess is very friendly, and overall it's a really great restaurant. Now, onto the sushi. The rice is a bit larger, filling your mouth with each bite. Not too sweet or too spicy, lacking a punch but still delicious. It seems to focus on aged sushi, and the dedication to that is impressive! The sushi is also very tasty. However, personally, the appetizers were the highlight for me! The portions are quite generous! The cost performance might be good. Overall, the quality is high. Above all, the hostess and the head chef are great together, in perfect harmony. You should experience it at least once! haha Situation: Suitable for entertaining, dates, or celebrations. Tabelog Rating: ☆3.64 Budget: 25,000 yen Business Hours: 18:00- Closed: Wednesdays Address: 1F Joyful Sapporo, 3 Minami 6 Jonishi, Chuo-ku, Sapporo, Hokkaido #Sushidokouenou #Susukino #Sushi #Sushi #Want to connect with sushi lovers #Want to connect with sushi lovers #Toyohira Susukino Gourmet #Toyohira Susukino Dinner #Toyohira Susukino Date #Date #sushi #Japanese cuisine

Nowadays, there are many high-quality sushi restaurants, but at the same time, there is also an increase in restaurants that offer only fixed menu courses with omakase style dining. While I understand the importance of the flow, order, and combinations of dishes in a course meal, I personally prefer being able to choose what I want to eat at my own pace at a sushi restaurant. This particular restaurant offers a hybrid style of omakase where they start with appetizers and then serve creatively crafted dishes that are delicious. The portion sizes are generous and the attention to detail is excellent. I am very satisfied with my experience and would definitely like to come back again.

I went to Uenoya, a sushi restaurant in Tokyo that I really love! The friendly head chef and hostess both seem to love Tokyo, and they used to go there a lot before the pandemic. They served quite a variety of dishes compared to other sushi restaurants I've been to (lol). It was nice to be able to try a little bit of everything, although towards the end it was a bit overwhelming (lol). But everything was delicious and I was really satisfied. Thank you for the wonderful meal.

I had the 15,000 yen omakase course and it was filled with so many dishes. I was very satisfied. I also had the No. 6 S from Shinsei. It started with ikura and tarako, then came maguro, sweet shrimp, flounder, and cream cheese miso-marinated dish, all delicious. The abalone was incredibly tender and I dipped it in liver sauce. The surf clam was also very tender, surprising me. There were plenty of sushi dishes as well, all placed on my hand for the first time, and they were all truly delicious. Uni was the best.

I visited Sushidokoro Ueno in Sapporo, which was featured in the 2017 Michelin Guide Hokkaido. The temperature in Sapporo was in the single digits, and by the time I arrived at the restaurant, it was snowing. They offered two omakase options, priced at 12,000 and 15,000 yen, and I chose the latter when making a reservation. Honestly, I couldn't help but compare it to my experience at Sakurada the day before, so I left feeling a bit unsatisfied. However, being in Hokkaido, the quality of the fish was top-notch.

Located on the first floor of a building at the outskirts of Susukino, this sushi restaurant offers a delightful omakase experience for 12,980 yen. The friendly husband and wife duo welcome you with their Edo-style sushi skills. The meal starts with firefly squid as an appetizer, which is delicious. The omakase sushi includes flounder prepared two ways, marinated medium fatty tuna, seared amberjack, botan shrimp with miso, crunchy squid, snow crab topped with sea urchin, seared scallop and surf clam, horse mackerel, gizzard shad, conger eel, sea urchin, and ends with a tekka maki roll. The variety of fish prepared with exceptional techniques is truly enjoyable. With good value for money and a charming atmosphere, it's no wonder this place is popular. I can't wait to go back.

I visited this restaurant on a Sunday because they were open for same-day reservations. It is located near Toyohui Susukino Station and on the same street as "Kappo Tsurusushi." I called in the evening at 5 pm and was able to make a reservation for 6 pm. The friendly landlady welcomed me with a smile in a cozy atmosphere. As I was dining alone, her warm smile put me at ease. I started with a beer and the recommended course menu: - Appetizers: Tarako jelly, assorted sashimi (medium fatty tuna, marinated tuna, marinated scallop, flounder and engawa with sea urchin soy sauce, boiled peony shrimp and flounder with sesame, dashimaki tamago) - Nigiri sushi: Medium fatty tuna, marinated lean tuna, flounder in sweet vinegar with asatsuki and shichimi, seared striped jack, prawn with prawn mince, snow crab with sea urchin, sardine, bonito, sea bream with seared skin, squid and medium fatty tuna I also had additional items like firefly squid and medium fatty tuna. For drinks, I had draft beer, Juyondai Honmaru sake, and Isomansaku Junmai Ginjo sake. The pickled ginger was slightly spicy, as requested. The sushi rice was larger in size, providing a satisfying bite. Each piece was meticulously prepared in the traditional Edo-mae style, with delicious flavors. When I asked about preparing the medium fatty tuna, they showed me how to remove the sinew, resulting in a smooth texture that was truly exquisite. The chef and landlady enjoy exploring various delicious eateries in their free time, sharing restaurant recommendations and engaging in diverse conversations. They are passionate about Edo-mae sushi, with the chef even traveling to Tokyo a few times a year for further study. By the way, the sake decanter and glasses were also made of Edo Kiriko glassware! I mentioned my preference for Edo-mae sushi over sashimi at the beginning, so the chef focused on serving Edo-mae-style sushi, but they do adjust their offerings based on individual preferences, as they serve fresh Hokkaido seafood to tourists. Thank you for the wonderful meal!

I suddenly felt like eating delicious sushi, so I headed to Sapporo for a quick sushi trip. I found a sushi restaurant called "Sushidokoro Ueno" with high ratings on Tabelog and open on Sundays during holidays. It is a rare Edo-style sushi restaurant in Hokkaido. The restaurant focuses on seasonal seafood from all over Japan (Sapporo, Kyushu, Tsukiji, etc.) and carefully selects their ingredients. Originally opened in 1998 serving nigiri sushi, they switched to Edo-style sushi after meeting a master sushi chef. The restaurant is small and has a cozy atmosphere with a counter for 8-9 seats and a small private room for 4 people in the back. I was very hungry that day, so I asked for the chef's omakase sushi course. The dishes included tarako jelly, lean tuna prepared with "removing the sinew" technique, flounder marinated in kelp, sweet vinegar marinated horse mackerel, delicate squid, kasugo sea bream with minced shrimp, sardine, gizzard shad, mackerel pike, sea bass, scallop, cheese with homemade miso, rolled omelette, conger eel, salmon roe, Datemaki, sea urchin, oyster from Akkeshi, ark shell, surf clam, and clam. My companion opted for a sashimi omakase course, and we paid a total of 26,400 yen for two people, which was quite reasonable even though we didn't drink much alcohol. The hospitality of the master and the hostess was heartwarming. It was a delightful restaurant, and I will definitely visit again.

On a Sunday during a long weekend, I searched for an available place and made a reservation about two months ago. The counter was fully booked with seating for 7 people (squeezing in 8 people). Next to the counter, there were various types of sake displayed, which made my heart dance. The meal started with a variety of sashimi. Here is what I enjoyed: - Appetizers - Nigiri sushi - Boiled striped shrimp: Deeply sweet and delicious - Yamaimo (Japanese yam): A refreshing palate cleanser - Chopped medium fatty tuna marinated - Fatty tuna sashimi - Pickled assortment of sashimi - Fourteenth generation sake: No need for explanation, it's delicious - Flounder and mantis shrimp marinated in kelp: Not too salty, with a subtle kelp flavor - Miso-marinated cream cheese: Surprisingly good with sake - Grilled Tokishirazu fish with soy sauce and yuzu: Rich and flavorful - Tamagoyaki (Japanese rolled omelette): Not too sweet, great as a snack - Swordtip squid and mantis shrimp heads: Perfect with sake - Medium fatty tuna - Pickled sashimi - Mantis shrimp - Striped jack - Chitose (Hime masu) fish from Lake Kuttcharo, Noboribetsu - Zuwai crab topped with sea urchin from Rebun Island - Grilled ayu fish with crispy skin - Grilled conger eel: Bold eel flavor - Additional sea urchin - Sardine: Balanced sweetness and acidity - Small skin fish: Not too sweet, sour, or salty, just right The rice was slightly larger than usual, which I liked. The chef efficiently served over a dozen customers without making anyone wait. Both the chef and the hostess were friendly and provided excellent service. I was impressed by the cost performance and definitely want to come back in a year.

I received some kazunoko (herring roe) at the end of March. It seems to be in season now. The crispy texture is irresistible! Kazunoko eaten during New Year's is usually frozen or salted around this time. Botan shrimp, konoshiro (gizzard shad) were also good. Uni (sea urchin) paired with crab was a luxurious treat. And on cold days, nothing beats the warmth of hirazake (hot sake with a piece of fish fin). It was amazing. The restaurant is conveniently located near Susukino intersection, and reservations are easy to make. They even accept reservations for one person, so I would like to go again. It was delicious! (*´ч`*)

◼️ Basic Information - Area: Sapporo City, Hokkaido, around Susukino - Genre: Sushi - Tabelog Rating (as of 03/20/2019): 3.74/38 reviews [Ranked 4th out of 167 restaurants] ◼️ Details - Established in 1998 - Located in Chuo Ward, Sapporo City, Hokkaido - Nearest station: Toho Line, Hosui Susukino Station - The owner gained experience at "Kikuzushi" in Sapporo before opening this sushi restaurant - The owner is passionate about Edomae sushi and even comes to the restaurant on days off to prepare ingredients ◼️ Visit Details - Visited on weekends/holidays at 7:30 PM - Reservation made in advance - No waiting time as there were no prior customers ◼️ Review by Nishijima Hyogo - Food/Taste: 3.5/ Emphasis on aging was evident - Service: 4.0/ Seamless coordination between the couple - Atmosphere: 3.5/ Slightly old-fashioned and quiet environment - Cost Performance: 3.5/ No complaints compared to market prices - Overall: 3.8/ Impressed by the couple's expertise and maturity (3.55) - Recommended: Likely omakase only For detailed information on the dishes, please refer to the description below.

Sometimes, it's nice to eat sushi that doesn't rotate on a conveyor belt, right? I had been saying that for about six months... and I started to feel like if I didn't go now, I might never go. So, I mustered up the courage and called the place my mother always raves about, "Sushidokoro Ueno," a famous restaurant in Sapporo known for its authentic Edo-style sushi. I was worried it would be expensive, but hoping they wouldn't have any availability. However, when I called, they said, "We have seats available at the counter." My mother was ecstatic. When we entered the restaurant, we were greeted by a friendly master chef and hostess, which put me at ease. My mother had been here a few times with her boss before, so when the chef asked, "The usual?" she replied, "Yes, please." I had no idea what "the usual" meant. We started with sashimi, including seared fatty tuna that just melted in my mouth. It was seared and then marinated, making it incredibly delicious. The marinated sea bream and flounder were also full of flavor from the kelp. The simmered octopus was tender, and the seared scallop paired perfectly with the vinegar miso. My mother and I had "Kuhei-ji" cold, while my husband, who can't drink sake, had a lemon sour. The sushi was served at our pace, with sea urchin placed delicately on our palms instead of in gunkan style. The rice melted in my mouth, blending perfectly with the sea urchin. The squid was tender, and the shrimp was so fresh I wished I could have it raw. The fatty tuna melted just like the first dish, and both the master chef and hostess were friendly and engaging, making the conversation flow easily. We ended the meal with rolled sushi made with dried gourd, which I passed on to my husband as I was already so full. We had drunk quite a bit, so the bill came out to almost 17,000 yen per person. I hope to come back someday, but I wonder how many years it will be until then. Thank you for the wonderful meal!

Sea urchin and tiger prawn were delicious. The rice and the toppings were too big, which made it feel a bit different from the usual conveyor belt sushi experience.

The dishes are creative and extremely delicious, but the service is quick.