The restaurant is a gem where the owner's gentle demeanor shines through consistently. The sushi is fresh and satisfying, with the uni (sea urchin) particularly standing out in its deliciousness. Sitting at the counter, the excitement of what will come next fills you with anticipation, while enjoying warm conversations with the owner. It was a wonderful experience and I look forward to visiting again. Thank you for the meal.

Authentic sushi restaurant with fresh sashimi and sushi, of course! But the original chawanmushi at Akira's is absolutely delicious! Can't miss it... Even my youngest daughter, who used to avoid chawanmushi, is crazy about Akira's original version! I love the pickled ginger too...

I have been to high-end famous sushi restaurants like Ginza, Akasaka, and Kitashinchi, but my favorite sushi restaurant in Japan is located here. The restaurant is on the second floor of a small building at the end of Tanukikoji 1-chome. It is near a pawn shop with an impressive bear specimen. The interior of the restaurant has a cozy and hidden feel to it. There are sunken seating areas and a counter. I usually order some appetizers while drinking sake, and then move on to sushi. The sushi is served according to the season and availability of ingredients. I may not be an expert, but I am amazed by the knife skills of the chef. The way the fish texture is transformed is a unique experience. The quality of the ingredients is undoubtedly excellent, but I believe the chef's knife skills are particularly outstanding. Since it is not conveyor belt sushi, I recommend taking your time to savor each piece.

Two glasses of sake, omakase nigiri for 14,000 yen at a sushi restaurant on Tanuki Street. The clean interior and friendly chef welcomed us. The restaurant is surprisingly spacious on the second floor of a building. We had omakase nigiri, with slightly warm and larger-sized shari. The hirame with konbu was thickly cut and delicious. The fresh smelt was fatty. The scallop was soft and sweet, while the snow crab had slightly thin flesh. The lean tuna was tasty, and the salmon had a light fat content. The bonito tataki was delicious. The thinly sliced abalone was good, but the shari was a bit large. The saba was thinly sliced, and the ikura had a strong flavor that paired well with sake. The uni was sweet and tasty. The tekka maki was a satisfying end, with delicious tuna. The tamago was sweet, typical of a sushi restaurant. It would be even better if the cost performance was a bit higher.

I enjoyed the delicious food. It's a rare find these days to have a place where you can smoke, drink alcohol, enjoy sushi and sashimi, and linger for a while. I would definitely like to visit this restaurant again next time.

The chawanmushi here is incredibly delicious. Inside the plum-flavored red bean paste, there is melty cheese and crab, creating a surprising combination of plum and cheese that leaves a lasting impression.

It was delicious!

When I entered, there was a cozy atmosphere like a hidden gem, and the place was quite busy with customers. It was fun to see menu items that I had never tried before.

Sushi restaurant where people smoke cigarettes.

I was with a gourmet customer! I really wanted to eat sushi, so I did a lot of research and found this interesting restaurant. It was a bit hard to find in the 1st block of Tanukikoji, but it was a pleasant surprise to see it in such a unique location! There were many other delicious-looking restaurants around, which was educational. The atmosphere was nice and cozy, with a TV and even children around, making it feel like a welcoming place. The chef was kind and had a lovely smile. I was intrigued by the pickled burdock sushi, which was delicious. I ordered the chef's selection and enjoyed every dish, from the sashimi to the grilled octopus. I also had my first experience with simmered monkfish liver, which was surprisingly delightful. The nigiri sushi was excellent, especially the Otaru sea urchin. The fatty tuna was a favorite, and the horsehair crab and horse mackerel were also delicious. The grilled mackerel was a nice surprise too. Overall, it was a heartwarming and satisfying dinner. Thank you, K, for a wonderful meal!

Welcome.---------- October 2016 ----------Inside the arcade of Tanukikoji 1-chome, on the 2nd floor of the building of Sanuki Uronya |o| °д°)ﾉ Gararara Ah, I'm taking off my clogs♪ I felt a bit intimidated by the polite and friendly attitude of the lady in the kimono, but sitting comfortably on the J-shaped counter with spacious sofa chairs and the high-class but calming colors and design, I realized that despite the initial impression, the atmosphere was relaxed. The chef, who is skilled in Japanese cuisine, is a friendly person, making it easy for even a single woman to enter the restaurant. The thick hot towel had a strong mint scent, refreshing the nose, and the highball was so full of flavor that even if you left it around, the aroma lingered in the air. "Would you like some appetizers?" The chef, despite his humble demeanor, exuded a sense of mastery in his craft. He prepared a selection of sashimi, including Canadian natural fatty tuna, mackerel, cured Spanish mackerel, octopus, and flounder marinated in kelp. The mackerel melted in the mouth before it could be chewed, the octopus was firm and still suitable for October, and the cured Spanish mackerel was enjoyable. The live octopus sashimi with yuzu and salt had a delightful combination of firm texture and soft yuzu salt flavor. The egg with a burnt seal had a soft and sweet taste, and the chef mentioned it was in season. The grilled Alfonsino had crispy skin and tender fatty flesh, and the Amaebi shrimp was impressively large and delicious. The Kinmedai was plump and rich in taste, and the sushi rice was soft and well-seasoned. The miso soup was creamy and rich, not overpowering the sake. The chawanmushi came with a surprising plum paste topping, and inside were boiled snow crab and mozzarella cheese, with a flavorful dashi. The chef's skill in sushi making was evident in every bite, and even the non-sushi dishes at the banquet table caught my attention. The flat and smooth texture of the shishamo reminded me of the former head chef of the Murekawa restaurant, and the Uni was delightfully sweet and creamy. The freshness and creaminess of the Uni were complemented by the crispiness of the seaweed. The course meals being served at the back also intrigued me, but the highlight for me was not just the taste but also the chef's selection of ingredients. Even with a large group, I think sitting at the counter is the best option. The restroom felt like being in an Edo-era prison, making the whole experience feel like a step back in time. Oh, by the way, the chef mentioned he doesn't look at food blogs, so he was not aware of Tom's presence, which made the experience even more refreshing. Thank you for the delicious meal. Tom Dock.

In the middle of Tanuki Koji 1-chome, there is a rare sake bar with unique sake selections that change daily. They even had hard-to-find Juuyondai. The sashimi, sushi, and appetizers were all excellent. The atmosphere is cozy with a requirement to take off your shoes. The sashimi is beautifully presented with decorative knife work. The grilled eel dish is delicious, and the clam soup is outstanding. The sushi was so good that I forgot to take photos once it arrived. The chef is really cool with a stylish pompadour hairstyle and a gentle demeanor. He serves the sushi from a wooden box, which is fun to watch. Overall, a fantastic experience!

I visited Sushi Akira, a restaurant I had been curious about for a while, as they offer Sunday night flights, which are rare among operating stores. Although I had heard that there were courses priced at 5,000, 7,000, and 10,000 yen online, I decided to leave it up to the chef. Several dishes were served before the sushi, and when the sushi came, I only had 3 pieces as I was already full. Each piece had just a slice of sashimi on top with soy sauce, making me wonder if this was really authentic Edomae sushi. The biggest surprise was the price - with 2 beers and 2 sake, the total came to 14,800 yen, likely for the 10,000 yen course. For the price, I felt that the portion size was too small. The taste was average overall, except for the delicious scallop and ark shell butter sauté. I was disappointed that there were no high-end ingredients like sea urchin or alfonsino. The atmosphere of the restaurant was nice, but I don't think I will be visiting again.

It's nice to have a convenient location where you can stop by while shopping. Didn't discover anything new this time, but it's nice not to have to stress about it. Returning from the Sapporo Dome on a Sunday night, the bistro I had my eye on seemed to be temporarily closed. I searched for a sushi restaurant that was open on Sundays and ended up here. Many reviews mentioned the excitement of being able to smoke, although my initial impression wasn't great, the most important thing is the sushi itself. Walking on the east side of Tanukikoji is not something I do often, so it was surprising to find a sushi restaurant here. The sign said "Edomae creative sushi," and upon entering the restaurant, we had to take off our shoes. It didn't smell like cigarettes, and the place was mostly occupied by elderly women. Although they have set courses, the young chef asked us if we wanted sashimi or nigiri. I was glad we didn't have to go for the set course, as I prefer just nigiri. The sushi was delicious, with a variety of fish like flounder, tuna, and mackerel. The sashimi and appetizers were also excellent, including oysters from Akkeshi, abalone, and sea urchin. The tempura with corn, sweet shrimp, and asparagus was a nice surprise. The sake selection was impressive, with a variety of options from different regions. The chef poured the sake into a masu cup, a style not commonly seen in high-end Sapporo restaurants, but I found it charming. Overall, the atmosphere was elegant yet cozy, and the sushi had a unique twist that made it different from traditional Edomae sushi. The bill came out to around 27,000 yen for two people, which was reasonable considering the quality. The young chef had a cool and clean appearance, and the interior had a luxurious feel with a sense of familiarity. The only downside was that it ended up smelling a bit like cigarettes towards the end. Overall, it was a relaxed and enjoyable dining experience.

Normally, ramen or meat is the main dish, but this time we went out for some delicious sushi, a little luxury treat recommended by an acquaintance! The location was in the 1st block of Tanuki Koji! It had been a while since I visited Tanuki Koji! The restaurant was on the 2nd floor of a building! When you climb the stairs, there is an entrance with a nice atmosphere... Upon entering, you take off your shoes before dining! There were both a counter and a sunken kotatsu-style seating area! The counter was set up with two seats at a time, giving a comfortable and spacious feel... so it's not a place for large groups! Unlike typical sushi restaurants with a big display case for the fish, there was a small case here, but the chef took the fish directly from the box to make the sushi! There used to be many restaurants like this in the past, but they have become rare lately! It had been a while since I had sushi made by a skilled chef! Of course, the prices are higher compared to conveyor belt sushi, but the taste is incomparable! The sea urchin seemed to overflow...? The shrimp was huge... but the most surprising thing was the ginger, cut thickly and served. I never knew ginger could taste this good! Time seemed to pass slowly, and I felt like I had a calm meal after a long time. It was a mature atmosphere. Sometimes, having a meal like this, with a slower pace, is nice! I got hooked and ended up going there repeatedly... I will definitely go back! (laughs)

The most relaxing sushi counter in Sapporo is here. The location in Tanukikoji 1-chome is convenient for me. I always admire Akira, who always has his hair styled perfectly. For smokers, dining out in winter in Sapporo can be tough. It's quite challenging when there is no smoking area inside, and you have to smoke outside in the extreme cold of -10°C. Sushi restaurants with smoking counters are rare. I wouldn't recommend the counter for non-smokers, but if you sit in a booth, you can avoid direct smoke. The ingredients are always fresh. You can feel the Hokkaido vibe while also experiencing the sophistication of Edomae sushi. They don't rely solely on Hokkaido's specialty "good ingredients," but carefully select the best available at that time. And they don't just use expensive items, but also incorporate fresh and reasonably priced ingredients generously. They prioritize the customer's perspective, so you can trust them with ease. The choice of restaurant varies depending on what you are looking for, but when craving delicious sushi, this place always comes to mind first. If your guests are non-smokers, it may not be the best choice, but otherwise, there are no complaints. If you want to enjoy the tension of sushi at a white wooden counter, I recommend places like Arima, Marusushi, Waki, or Sushiichi in Shinkawa. However, if you want to enjoy sushi with friends without any worries, Sushi Akira is definitely recommended.

Met up with a friend at a sushi restaurant. The location was near the arcade on Tanukikoji, next to a Sankusu convenience store. The name of the restaurant was "Sushi Akira." I didn't have high expectations, but it pleasantly surprised me. When I opened the door on the second floor after climbing the stairs of the building, I was greeted by a stylish and clean interior. There was no typical sushi display case, which increased my expectations even more. I ordered cold sake, while my friends had draft beer and oolong tea. The owner, a quiet and skilled artisan, took our orders for the omakase course. The appetizer was Hokkaido delicacy of salted salmon roe on potatoes, which was delicious. The sake was good, but not a local one, so I ordered a local sake that had a rich flavor and aroma. The dishes that followed were all made with Hokkaido ingredients, showcasing the best of the region. The conversation with my friend flowed, and before we knew it, it was a great time. The sushi was made with local ingredients, which I found better than Edo-style sushi. The meal ended with a miso soup with clam, which was outstanding. I am grateful to my friend for recommending this wonderful restaurant. "Sushi Akira" truly represents the best of Hokkaido.