Just a 2-minute walk from Susukino Station on the subway Namboku Line. I was recommended by a friend and made a reservation for 6:30 pm on a holiday. When making a reservation, I was given a secret code to enter the store. It felt like a hidden gem, and I was excited even before entering the restaurant. Inside, there was a counter seat and one table seat. I ordered the chef's special course (¥15,000) and a yuzu sake (¥700). The course included: - Pacific herring sashimi with a sweet sesame soy sauce - Tender octopus simmered simply but delicious - Pacific saury - Ezo abalone with liver sauce and red vinegar rice, mixed to create a risotto-like dish - Hokkaido vegetable salad with a wasabi-based dressing - Cherry shrimp chawanmushi with a lovely aroma - Toro-taku roll with plenty of tuna and colorful sesame seeds - Soy, shad, sweet shrimp, cloud ear mushroom, shirako, whelk, marinated tuna, salmon roe, egg, miso soup, and warabi mochi. Both the appetizers and sushi were delicious, and I was very satisfied. The chef was quiet but the atmosphere was relaxed, and everyone was enjoying themselves. The staff were kind and provided attentive service. Great value for money and delicious food... simply the best! When I said thank you to the chef on my way out, he replied with a smile. I would love to visit again!

I visited this sushi restaurant during my trip to Sapporo, Hokkaido. The restaurant provides a unique experience where they give you a confirmation email with a passcode to enter the establishment. Despite its location, the restaurant attracts a diverse clientele, including many repeat customers from other prefectures. With prices around 20,000 yen per person, it is a perfect spot for business meetings or dates. Check out the detailed video on YouTube at the link provided. #Sushidokokeji #SapporoSushi #SusukinoSushi

I made a reservation and visited on a regular night. There were about three other groups of customers besides us. We started with some appetizers. The herring sashimi was particularly delicious. The dipping sauce was like a sweet sesame soy sauce similar to the sauce used for Goma Saba in Kyushu, and it paired really well with the herring. The appetizer of ankimo and Nara pickles mixed together was exquisite and paired perfectly with the sake. All the sushi was delicious as well. They seem to use fish not only from Hokkaido but also from Honshu. When the bill came, I was surprised! It was so cheap! This is a perfect restaurant.

I made a reservation and visited the restaurant on a regular night. I ordered the chef's choice course. I received the password for the electronic lock when I made the reservation, and used it to enter the restaurant, which added a bit of a hidden gem vibe. The herring sashimi was delicious, especially with the sweet dipping sauce. The combination of ankimo and Nara pickles was incredibly tasty. The sushi was also delicious and overall, it was great value for money. I would love to go back again!

Hello everyone! The red vinegar sushi rice here is delicious! Thank you for making a reservation, my friend. Let's go to "Sushi Dokoro Keiji" with our sushi-loving group. The entrance has an auto-lock system where you enter a passcode and there is a counter with 4 people waiting. There is only one table available on the right side. We have a reservation for the omakase menu at 13,200 yen. We start with a super cold beer at -7°C. Here is the menu: - Jellyfish dashi-style (refreshing like Yamagata dashi) - Sesame mackerel-style (dressed with sweet soy sauce from Kyushu and lots of white sesame seeds) - Soft-cooked octopus (tender octopus with a chewy texture) - Abalone liver sauce (a must-try at sushi restaurants) - Summer vegetable salad with wasabi (steamed vegetables with olive oil) - Crab ankake chawanmushi (slightly salty ankake sauce) - Toro and egg roll (plenty of tuna) - Matured sea bream (rich in umami flavor) - Amberjack (tender texture) - Squilla (a personal favorite) - Salmon from Lake Akkan (not a fan of salmon) - Scallop (soft texture with a mango-like cut) - Mackerel sushi roll (one per person today) - Vinegared mackerel (a classic sushi choice) - Sea urchin hand roll (a mix of Bafun and Murasaki) - Tamago (sweet but not like castella cake) - Seaweed soup (flavorful dashi) - Matcha ohagi The octopus is slightly firm but full of flavor when you chew it. The summer vegetable salad with wasabi has a sweet taste from steaming, complemented well by high-quality olive oil. The Burgundy Chardonnay pairs perfectly with the dishes. The abalone liver sauce is a luxurious addition to the course. The creamy sauce with white wine is delightful. My favorite nigiri are toro and egg roll, squilla, vinegared mackerel, and sea urchin hand roll, but the mackerel sushi roll is outstanding today. The mackerel with thick kombu on top, integrated with the sushi rice, is voluminous and well thought out by the chef. The red vinegar sushi rice is subtly sweet and not too sharp, making it a delicious choice. I also had some cold sake and a second glass of Sauvignon Blanc, totaling around 18,000 yen. I got a bit tipsy and forgot the exact amount. Thank you for the delicious meal!

The entrance does not have an intercom, but instead you enter by pressing a passcode. I personally really like this kind of system, but I managed to open it incorrectly and the staff had to let us in from the inside. There were four of us at the counter. You can feel happy by eating delicious food. Tonight, I was able to immerse myself in the happiness of deliciousness once again. The beer that was supercooled to minus 7 degrees was colder than cold! This is delicious. The jelly of summer vegetables with jellyfish, myoga, seaweed, and sea jelly was refreshing and tasty, running through the beer. The herring with sweet sesame soy sauce had a melty fat and a strong sesame flavor, similar to sesame soba sauce in Kyushu. This was delicious. The octopus was tender and had a firm texture, allowing you to enjoy the taste as you chew. The liver sauce of abalone with butter flavor made the abalone delicious, and adding red vinegar to the vinegar rice later was also enjoyable. Zucchini and fruit tomatoes from Hokkaido with mountain wasabi on top of fatty tuna and toro, sprinkled with sesame to finish, giving a nuance of sesame oil. The aged sea bass was moist and delicious. The amberjack was also aged, enhancing its deliciousness. The mackerel was thick and juicy, with good fat and delicious taste. The scallop claw painted with citrus and vinegar was refreshing and sweet, with a beautiful visual presentation. The rainbow trout was delicate and soft, blending into the vinegar rice. The autumn shrimp with a pop of something sweet was also good, sweet and flavorful. The aged lean tuna marinated in vinegar was delicious, with a high level of umami and acidity from red vinegar. The tamago was firm and well-made, sweet and tasty. The miso soup had a strong broth and was delicious. Finally, the matcha ohagi was served. The omakase course had good value for money, a comfortable atmosphere, and I was able to enjoy a delicious sushi meal.

Today I went to my favorite sushi restaurant for a drink. As usual, I entered my passcode but it didn't work, and the door opened from the inside. Typical. I started with a cold beer at -8 degrees. Cheers! Now, let's see what they serve... Jellyfish dashi-style broth, fresh herring sashimi with sweet soy sauce, tender octopus simmered, abalone with creamy liver sauce, steamed summer vegetable salad, crab ankake chawanmushi, fatty tuna roll, grilled horse mackerel, yellowtail, Spanish mackerel sushi, scallop, salmon, shrimp, marinated tuna, sea urchin hand roll, egg, soup, and green tea rice cake. It was a great experience, and I wish they had more sake options. I'll be back before the end of the year to try more dishes. Cheers to the young sommelier for a job well done!

Playtown Fuji Building 1F, 3-1 Minami 3-jo Nishi, Chuo-ku, Sapporo, Hokkaido. Located one block north of Susukino 36, on the first floor of a tenant building. Directly in front of the building entrance. The entrance to the store is in front of the elevator hall, with a door with a passcode keypad. You will be given the passcode when you make a reservation. The place has a sense of priority and special feeling, which I like. This time, I had a meal with fellow food reviewers. There were four of us. This sushi restaurant used to be a bar. The bar owner changed it to a sushi restaurant and hired a sushi chef to run it, but the atmosphere inside seems different from before. The current owner is also a bar owner, but did the management change from before? I entered by inputting the passcode. Inside, there is a counter seat in front of the sushi counter. There is also one table seat to the right. The counter and sushi counter area are clean, with only a few decorative plates placed. We started with a toast with beer. The beer was served in thin glasses with a supercooled temperature of minus 8 degrees, along with champagne, white wine, etc. We had a Chardonnay from Burgundy, France, which had a citrusy, grapefruit, lemon, mineral, lime, acacia aroma with a mild acidity and a rich taste. We also had a Semillon from Bordeaux, France, which had a gentle aroma of herbs, green apple, mineral, lime, and white flowers. It was very elegant. We also had various types of sake. For the food, we had a cold dish of sea jelly with summer vegetables finely chopped, marinated in a plum-like acidity, topped with sea grapes. We also had marinated herring, tender boiled octopus seasoned with salt, Yezo abalone liver sauce, warm vegetable salad, crab paste chawanmushi, minced fatty tuna roll, aged sea bass, amberjack, mantis shrimp, salmon, scallop, etc. Each dish was carefully prepared and delicious. The atmosphere and quality of the food made the dining experience special and enjoyable.

Just a short walk from Susukino, you need to enter a code at the door to get into this place. Inside, it's surprisingly cozy and welcoming. I had reserved a course meal. While their food is great, their super cold beer at -5 degrees is a big hit, especially in the summer. I tried a few dishes that I really enjoyed and would love to eat again.

When I searched for a restaurant where I could use the Sapporo Waribiki coupon, I came across this place. I made a reservation without hesitation and had sushi from Mr. Nagai after a long time. The appetizers were also very fancy and matched well with the sake. The chilled Hokkai no Katsu is dangerously good, it goes down smoothly. The sushi rice was seasoned with Akazu vinegar, with large grains that provided a great texture. Everything was delicious, especially the fatty tuna and conger eel. The eel here is really tasty. I wanted to have seconds, but my stomach was full so I had to give up. It was a good energy boost before the upcoming busy period. I'll definitely visit again! Thank you for the meal! Ψ( 'ч' ☆)

Sushi restaurant in Susukino, Sapporo!! The entrance has a system where you enter a passcode to unlock the door and enter. The sushi rice is seasoned with red vinegar, and the tuna has been marinating since you enter, but it's not overly salty, just the right amount! There wasn't anything that stood out as exceptional, but overall the sushi was well-balanced. The firm sushi rice holds its shape well. If I had to pick, the negitoro and sea urchin stood out. The prices are good and they have a variety of interesting sake options!

The restaurant recommended by a follower on SNS is located between Susukino and Tanukikoji, and the entrance is like a secret base where you need to enter a passcode on an electronic lock to get in. After making a reservation, you receive a code to unlock the entrance. The excitement starts right at the entrance! Once seated, I ordered a beer and was served a bottle of beer taken from a special supercooled refrigerator and poured into a thin glass. The beer is Asahi by default, but you can also order Sapporo Black Label. It's delicious! It's chilled to about -8°C, making it easy to drink but very cold. The appetizers included snow under the leeks with flying fish roe, tender simmered water octopus, red meat of minke whale, salt-grilled cherry salmon with grated daikon and mountain wasabi, simmered beans squid, cherry shrimp chawanmushi, and a salad of Hokkaido vegetables with mountain wasabi dressing. The appetizers alone were satisfying! In particular, the minke whale had a meaty texture and aroma, and the cherry salmon with grated daikon and mountain wasabi was very delicious. The experience of mixing grated daikon with mountain wasabi was exciting! After two beers and two glasses of sake, the sushi course started. The lineup included toro-taku roll, white fish (forgot...), amberjack, ark shell, firefly squid, herring, marinated red meat, medium fatty tuna, purple sea urchin, and red vinegar rice. The sharpness of the vinegar rice matched well with the well-prepared toppings. The toro-taku was especially impressive with the texture of pickled daikon and sesame seeds, enhancing the delicate fat of the tuna. The ark shell was a surprise as it's not commonly seen in Hokkaido sushi restaurants. The fresh purple sea urchin was very delicious. While enjoying the delicious sushi, I had two more glasses of sake, and the evening was perfect. The owner and the chef were friendly, and I had a great time chatting with them. The meal ended with a soup and dessert, and it was a satisfying and enjoyable experience overall.

This day was like a private reservation, very relaxed and we were able to enjoy our meal comfortably. The whale soup was amazing, and the sweet liver was outstanding with its delicious sauce. It was the best liver I have ever had. I wish I could eat sushi like this every day. Oh, and next time, I'll have 15 pieces of sushi, please. ✌️

I was working in Tomakomai and had a hospital appointment in Sapporo the next day, so I decided to stay overnight in Sapporo. I planned to have ramen for lunch and then relax in the hotel until evening, eating whatever I could find around. I decided to call this place in the afternoon as they were preparing to comply with the shortened business hours request. Luckily, they said it was okay to come at 7 pm. The entrance had a password and opened like a door. The place used to be a bar and was quite spacious and stylish. The owner was there, and we had a great time catching up and enjoying the food and drinks. The food was creative, like SaEzuri soup and grilled shirako on top of shari with yolk soy sauce. The shari used to be black vinegar before becoming sushi rice. We had a variety of sushi, with the marinated fish, squid, sea bream, and conger eel being particularly delicious. The atmosphere was great, and we had a fun dining experience. There weren't many other customers, which felt both comforting and lonely. Hoping for a quick end to the current situation, I returned to the hotel. Thank you for the meal!

I touched the black box attached to the door and entered the passcode. The sound of the lock opening filled the room as I walked in. It felt like a moment of teleportation from the proletariat to the bourgeoisie, even Karl Marx would be surprised. Facing the sushi chef behind the counter, it felt like a reunion after many years. The chef at this restaurant is an essential figure in the history of my sushi experiences. Enjoying sushi at this place is a perfect way to celebrate a milestone. The cold beer down my throat was just the beginning of the sushi feast. Unlike the previous restaurant, there were no sushi cases on the counter. They seemed to have introduced a new style of omakase course, selecting the freshest seasonal ingredients to minimize food waste. I watched with quiet excitement as the chef prepared and placed each sushi in front of me. The use of red vinegar in the rice was a significant change, expanding the horizon of the sushi world for those who enjoy the tanginess of red vinegar. Even the refreshing sea bream was enhanced by the red vinegar's firmness, bringing out its sweetness. The ark shell showcased the chef's expertise, while the horse mackerel's strong aroma was enhanced by the red vinegar. A roll topped with sea urchin was handed to me over the counter, its pure and delicate flavor inviting a sip of Japanese sake or white wine. I savored the dessert and the bourgeoisie time came to an end. The chef's willingness to challenge new styles at a new restaurant left me wondering where it came from. Despite the turbulent waves of change in the world today, the chef's smile and exquisite flavors remained unwavering.

After a long time, I visited the sushi restaurant "Keiji". The reservation for this day was at the opening time, 6:00 PM. I entered by entering the high-class door lock code at the entrance, creating a slight sense of superiority. I met with friends who had already arrived for the meal. This meal is not related to the current situation with COVID-19, but in a way, it marks a memorable new start. First, I had a beer. The young man who brought the beer was serving me for the first time, but he provided friendly service. We made a toast with the beer and the conversation flowed smoothly. I couldn't find time to listen to the explanations of the dishes with this man. So, I only asked the head chef about the dishes that piqued my interest. The sushi included red vinegar, snapper, squid, horse mackerel, ark shell, flower crab, kohada, lean tuna, fatty tuna, sea urchin (purple), and torotaku. Red vinegar is really delicious. The sea urchin stood out for me on this day. It was really good. I was even more surprised when I heard the cost price. But I didn't say anything. Thank you, Mr. Nagai, I will come again.

Okase course, 2 types of sake for 15,060 yen. This restaurant requires a passcode to enter, but it's not formal at all and has a bright atmosphere. Here is the course menu: - Mitsuba and under the snow salad - Soft octopus simmered with Yamagata Dada beans - Red snapper sashimi - Babagarei simmered - Herring with sesame soy sauce - Soft abalone simmered (with liver sauce) - Tomato salad with wasabi sauce - Chawanmushi Everything was delicious! The simmered dish was especially tasty with its tender texture. The leftover liver sauce from the abalone was perfect with the rice. Next, we had nigiri sushi: - Flounder - Squid - Button shrimp with miso - Pickled mackerel - Fatty tuna - Sea urchin - Bonito The sushi rice had a strong red vinegar base and was slightly firm. The sushi didn't have a strong impact, but the generous amount of sea urchin and button shrimp was delicious. The seaweed was crispy and tasty. We also enjoyed the clam red dashi soup and mango monaka dessert.

The vinegar rice is completely covered in hairy crab, it's hard to see it. #Sushi #Sapporo #Hokkaido #mustvisit #hokkaidolove #gourmet #EnoLog

It was my first visit, but I knew the owner. The entrance to the restaurant is opened by entering a passcode, giving it a hidden gem vibe. The tomatoes were delicious!

We were taken there. On the day, there were only us and another couple of customers, creating a very calm atmosphere. The interior is chic and lovely. The simmered fish was very tender and had an elegant taste that impressed me. The sushi was also very delicious, truly amazing. The staff would kindly offer more drinks just when it seemed like we were running out, making the drinking experience very pleasant. Even when it was time to stop serving alcohol, they didn't prompt us, it just automatically stopped. For those who want to enjoy their drinks until the last minute, it might be good to keep an eye on the time. It was very delicious, thank you for the meal.