The exterior signboard seems a bit old, but the name of the restaurant is written boldly. The parking lot is on the right side as you face the store. Inside, there are table seats and maybe even a second floor? I sit at the counter with 7 seats. I can feel the essence of sushi at this thick and large counter. The premium sushi set is 2400 yen excluding tax!!! It is prepared by the father. It includes 9 pieces. Hmm, delicious! There is uni, ikura, scallop, and fatty tuna. The toppings are thick and the rice is just the right size. The sushi is also well made. The rice has a good amount of air and is not too small. It has a random shape, which makes it delicious. Perhaps it used to be firmer in the past? Watching the father who is seriously making sushi, I couldn't help but think that he might resemble the future of the Tom family's head. Even if the father smokes in the kitchen or the mother is unfriendly, I think it's heartless to complain about it, and I hope those people don't come here. There is something precious here that I want to cherish. That's the feeling I got, and for me, it was a really good restaurant. Thank you for the meal. The mother is very easy to talk to once you get to know her. The clicking sound might be from the burner.

Visit date: October 16, 2019 For dinner on this day, my companion and I visited Sankyoyachiyo. We arrived at around 8:20 PM, with one customer before us and two customers after us. We ordered: - Premium assorted sushi (2400 yen) - Draft beer (500 yen) The counter was a bit far from the sushi preparation area, so instead of each piece being served individually, all the sushi was prepared and served at once. The premium assorted sushi included ikura, uni, crab, shrimp, yellowtail, salmon, herring roe, fatty tuna, and surf clam. The rice was seasoned to my liking, but the sushi was a bit... the rice was not packed well. I prefer sushi that falls apart in your mouth when you take a bite, but this was the opposite. However, the way they create air pockets in the rice might be unique to Kushiro. As for the sushi: - Ikura: No fishy taste, gentle saltiness. Delicious. - Uni: Sweet, rich flavor, very tasty. - Crab: Doesn't seem to be frozen. Delicate umami flavor. - Shrimp: Thick and juicy. Surprisingly refreshing taste. - Yellowtail: Fatty, but light. Easy to eat. - Salmon: I prefer a fattier piece, but this was decent. - Herring roe: Just the right amount of saltiness and a fun texture. Delicious. - Fatty tuna: Probably otoro. Melts in your mouth. Delicious. - Surf clam: Could use a bit more thickness. Lacks flavor due to being thin. However, all the customers, including the one before us and the ones after us, were regulars. The proprietress was chatting with regulars the whole time. It felt like being an outsider. The taste was very good, but the atmosphere was not the best. Thank you for the meal.

This restaurant is recommended for its chirashi sushi rather than regular sushi. It seems to be run by a husband and wife, and the wife is cheerful and made the conversation lively. Everything is fresh and delicious. The flavor of the shimesaba is not too strong, just right and delicious. It's a sushi restaurant that I love so much that I always visit when I come to Kushiro.

I am in Kushiro. I arrived by long-distance bus from Asahikawa and immediately had sushi at Takezushi. It was 3:00 PM. I took a short break at the hotel, but I still wanted to eat sushi. I was planning to wait until 7:00 PM to go out, but I couldn't wait! There is a popular long-established sushi restaurant in Kushiro called Yachiyo Honpo. When I looked it up, I found a restaurant called Sankyoku Yachiyo Sushi. It's a restaurant that has not been posted on Tabelog. Fortunately, I found the phone number and address, so I decided to call them on a whim. Will they answer? Oh, they did. I asked if they were open tonight, and they said they were, so I made a reservation and left the hotel. The restaurant is about a 15-minute walk from the south exit of Kushiro Station, going around the station via the north exit. The map software shows a detour route because there seems to be no direct route from the south exit to the north exit. When I asked the station staff if I could go to the north exit by paying an entrance fee, they told me that there was an underground passage if I went out of the station and turned right. It was very helpful because all the hotels and markets in front of the station were in the south exit direction. I arrived at the restaurant in 10 minutes after leaving the hotel. The exterior looks like a long-established restaurant. The inside of the restaurant is quite spacious, with a large tatami room behind the counter seats. There was a chef of my generation, so I greeted him. He is the second generation of this restaurant, and he is related to the main Yachiyo Sushi restaurant. I see. It's the last night in Hokkaido. What do I want to eat? "Excuse me, do you have turban shells? If you do, please make a sashimi platter with turban shells and scallops." There were huge turban shells. They peeled them on the spot, and that's what I wanted to eat. The turban shells were truly delicious. The aroma of the sea, the texture, and the sweetness were irresistible. I deeply felt that I wouldn't be able to eat turban shells like this for a while. The scallops were also the same. In Tokyo, they are also peeled before eating, but why do they taste so much better when eaten locally? It's a mystery. I also wanted to try nigiri sushi. While asking what they had, I simply said, "Please give me a nigiri sushi platter like a special one." Uni was a hit at every restaurant this time. Kazunoko, ikura, otoro, botan shrimp, hokkigai, tokishirazu, and ohoyakaku. This time, the 11th sushi restaurant on the 6-night, 7-day Hokkaido expedition, 3 out of 6 restaurants were first-time Tabelog posts. Hokkaido is still an uncharted territory for sushi restaurants. (#6512)