It's lunchtime. I think I'll get something from Kozosushi. There are only 6 stores left in this vast Hokkaido, so I want to contribute to the survival of Kozosushi as much as possible. Of course, I can't leave out the "battera." For the nigiri sushi, I'll go with the "Nagisa 10 pieces." Kozosushi's sushi is nothing special. The tuna is so transparent that you can see through it. But I really love Kozosushi's boiled shrimp. And let me tell you, the "battera" that taught us Hokkaido residents about pressed sushi is amazing. It uses Hokkaido kelp. It's the transparent thing that sticks to the thin mackerel. That's called "white kelp," made from scraping off the core part of shredded kelp. Kozosushi has a deep connection with Hokkaido. We can't lose Kozosushi from Hokkaido.

Today, I will continue my conservation efforts for Kozosushi. In the Sapporo area, there are only three Kozosushi locations remaining: Nopporo, Naeho, and Chitose. In Hokkaido, the popular actor's brother became the mayor of Hakodate, where there are two Kozosushi locations, and there is also one in Abashiri. That means there are only six locations left in Hokkaido! This is a critical situation, considering the vast area of Hokkaido, with only six locations, while even the smallest prefecture, Kagawa, has eight locations. Today, I will buy "Nagisa 10 cans" and "Nagisa 12 cans" from the refrigerated case, as well as "battera" and "hand-rolled shrimp mayo." Kozosushi's sushi may not be anything special, with translucent tuna and all, but they are the ones who introduced the culture of "battera" to us Hokkaido residents. They also taught us that mayo goes well with rice through their hand-rolled sushi with shrimp mayo. And then what happened? Tuna mayo rice balls started being sold at convenience stores. Hey hey hey, there are only a few Kozosushi locations left. If we continue to neglect them, they may eventually withdraw from Hokkaido. We cannot let Kozosushi disappear from Hokkaido. ♫

I have a job, but my partner wanted to celebrate my birthday. SR doesn't really like himself that much, so we don't have to do anything special. But my family suggested we all get together and have a meal. My older sister works in the medical field and doesn't like eating out in crowded places. So, we decided to get sushi from a place called "Nagisa" and some "battera" (pressed sushi). "Battera" comes from the Portuguese word "bateira" meaning small boat. It's not anything fancy, but the battera and shrimp mayo hand rolls are a must. These dishes have become a part of our Hokkaido culture thanks to the restaurant. There are only six of these restaurants left in Hokkaido, so we can't lose them. Let's support small local businesses like this!

Well, it's time for the familiar "Kozosushi Conservation Activity" again (^^) In the past, there were many Kozosushi restaurants, but now there are only 6 left in Hokkaido. There is one each in Higashimoyo and Nopporo in Sapporo, Chitose, Abashiri, and two in Hakodate. It's in danger of becoming extinct in Hokkaido! So, I'll pick up the usual "battera" from the refrigerated case and place my order at the register. Today, I ordered the "Nagisa 12 pieces". I'll also buy some for my family. The thin slices of fish are the essence of Kozosushi. This "difficult to cut" fish is what makes Kozosushi special. It's not surprisingly delicious. The tuna is so transparent you can see through it. And the "battera" is truly appreciated. Kozosushi introduced us Hokkaido residents to the existence of "battera". The use of transparent "white kelp" is wonderful. Without this "white kelp", the "battera" at Kozosushi would lose its meaning. So, visit Kozosushi in Hokkaido before it disappears. We can't let Kozosushi disappear from Hokkaido ♫

In the past, there were little Image Sushi restaurants all over, but now there are only 6 in Hokkaido, including in Abashiri, Ebetsu, Sapporo, Chitose, and Hakodate. I use them every year for some reason, but I never took photos (･_･; The parking lot was full, but there was only one group in the restaurant. This time, I had a seafood bowl for 750 yen and a set of sushi for 600 yen. It seems like the portions have gotten smaller than before? The salad roll was surprisingly delicious. Whenever I eat there, it feels nostalgic. I hope they can continue to stay in business. I will come again. Thank you for the meal.

Small Boy Sushi is a rare find in Hokkaido these days. In supermarkets in Hokkaido, you can buy hand-rolled sushi in the deli section. We call it "namazushi" in Hokkaido, which is unique to the region. Small Boy Sushi used to have franchise locations in various places, but now there are only six stores in Hokkaido. Under the supervision of satochina1123, I am working towards converting all rotating sushi restaurants in Hokkaido to Small Boy Sushi. Today, I will order the "Nagisa 10 pieces" with a side of "battera." The sushi toppings at Small Boy Sushi are thinly sliced, and the battera is surprisingly delicious. It reminds me of the days when I could eat anything and not gain weight, back when I was in high school. I support Small Boy Sushi, even though it's not the most delicious. It would be sad if Small Boy Sushi disappeared. Join the Hokkaido Small Boy Sushi Preservation Association and try to get on satochina's good side. The membership fee is usually 10,000 yen, but he might make an exception for 9,900 yen (this part is all a joke). ♫

These days, the endangered Hokkaido specialty sushi, Kosho Sushi, is in danger of extinction. There used to be so many shops, but now there are only 6 left in Hokkaido. Did you know that? To support the endangered Kosho Sushi, today I came to this Nopporo shop under the direction of satochina1123, the special representative of the Kosho Sushi Protection Foundation. By the way, there used to be an Ebetsu shop in Ebetsu city a few years ago. It was located near JR Ebetsu Station, in the Jocho district. So, I will pick up a "battera" from the refrigerated showcase! Of course. How can you not buy "battera" at Kosho Sushi? I'll also have the "Nagisa 10 pieces" please. Normally, I would also get the "boiled shrimp" here, but it's okay today. Nowadays, you can easily buy fresh sushi (Hokkaido people call nigiri sushi "namazushi") at conveyor belt sushi restaurants or supermarket deli sections. It was shocking when Kosho Sushi first emerged as a takeout-only shop. Otherwise, you had to ask for a special fold for takeout at a non-conveyor belt sushi restaurant. You know, the one the drunk person in skits is using with their fingers wobbling. Of course, we're not looking for anything special that other restaurants can't replicate or "special service just for you this time." We just want to eat delicious and affordable sushi. Maybe it's better than the conveyor belt sushi that exudes luxury. Let's protect Hokkaido's Kosho Sushi. Those with a mission, gather under satochina's guidance! We are the ones to save Kosho Sushi! Oh! ♫

Hello! I am SR4003HT6, the assistant and miscellaneous chief of the Satochina1123, the head of the Kozosushi Preservation Society Hokkaido branch (｀_´)ゞ Today, I will once again fulfill the head's wishes by buying Kozosushi to take home (^^) The head is a world-renowned sushi enthusiast, so I must flatter them while I can (´･ω･`) So, I'll get the usual battera and, if you like, 6 boiled shrimp! And for my partner, 10 pieces of sazanami. Maybe a kappamaki too (^^) First, I must pick up the battera! We must always show respect to Kozosushi for introducing us, Hokkaido locals, to the culture of pressed sushi! The boiled shrimp too! We Hokkaido locals used to believe that shrimp should be eaten raw. But Kozosushi showed us that boiling them also tastes good! When I was a high school student, dreaming vaguely of changing the world, Kozosushi taught me that mayonnaise goes well with vinegared rice! Back then, there weren't as many convenience stores as there are now, and tuna mayo onigiri or shrimp mayo onigiri weren't common. There were only plum and bonito, salmon at most in convenience store onigiri. Yes, for us old folks, Kozosushi is a precious, nostalgic place where we can feel the nostalgia (^^) Despite having many branches in various places, there is only one Kozosushi in Sapporo, at Nayoro store. There's also one in Chitose and here in Nopporo. The only other ones are in Hakodate and Abashiri! This is a critical situation where Kozosushi in Hokkaido might disappear. We must prevent Kozosushi from withdrawing from Hokkaido! Gather, volunteers! Follow the determined satochina1123, and let's go! ♫

I used to work at a restaurant a long time ago, not this one though. I knew there was a Koze Sushi in Ebetsu, but never had the chance to go until today. I had to wait a bit because there were two groups of customers at the same time. I absolutely wanted to try the Ebi Mayo and Salad hand rolls, and I'm glad they had them! When I worked there, we had to remember the order of the different types of sushi rice, like Suzuran and Botan. Once you get used to it, you can make the hand rolls perfectly with the right amount of rice. The rice was a bit tangy, which brought back memories. There were other customers dining as well, so I hope this place stays open. I heard you can get a miso soup for 700 yen, but I forgot to ask for it because I was helping a beginner at the register. It's easy to forget things when you're new and nervous. I hope they do well at the register. Thank you for the meal!

Sometimes it's good to engage in the preservation activities of Koza Sushi. Recently, a respected reviewer, moden443, shared a review of Koza Sushi Higashinaeho store. I was so impressed that I convinced them to join the "Sapporo Higashi-ku Motomachi Koza Sushi Preservation Association East Asia Branch," led by the world-renowned Charhanist, Satochina1123. So, my friend and I visited the Noppo store, one of the three remaining stores in the Sapporo area. I always order the same thing - battera and okonomi sushi with 6 boiled shrimp. My friend always goes for the Nagisa set of 10 pieces. Today, they didn't have battera or Nagisa in the refrigerated case, so the staff made it for us. It only took about 10 minutes. The vinegar-flavored rice is so delicious, and I love the packed feeling of the battera. Why do I prefer boiled shrimp over raw shrimp? I always end up eating only this. The quickness of the staff in making the sushi is impressive. I love this thin, transparent sushi with a firm vinegar-flavored rice. It may not be as good as high-end sushi, but I still prefer this style. Let's work together to prevent Koza Sushi from withdrawing from Hokkaido. The position of Honorary Chairman of the Koza Sushi Preservation Association is currently vacant. We need preservation activists! ♫

Sasasa, now the very rare Koze Sushi-san (^^) There are only six existing stores in Hokkaido, one each in Sapporo, Ebetsu, Chitose, Abashiri, and two in Hakodate. It's almost endangered now (￣◇￣;) This review is a gratitude review for Koze Sushi-san who taught us battera and ebi mayo, the traditional Hokkaido sushi. When we think of "sushi," we usually associate it with Edomae sushi, which is made with vinegared rice and raw fish. Edomae sushi typically uses vinegared or cooked toppings like Kohada and Anago. Different regions have their own local sushi, like "Izushi" in Hokkaido and "Oshizushi" in Kansai. Oshizushi includes dishes like "Kakinoha Sushi." Koze Sushi-san introduced us Hokkaido's traditional battera sushi, a type of oshizushi. Despite complaints about strong vinegar and thin mackerel, this is the real Koze Sushi-san's battera. Thanks to this battera, we were able to experience the oshizushi culture. The hand-rolled sushi with ebi mayo is another example. Nowadays, even canned tuna onigiri with mayo is common, but back then, it was surprising to put mayo on rice. The hand-rolling film was also a bit tricky at first, but we eventually got the hang of it. Koze Sushi-san undoubtedly introduced national sushi culture to us Hokkaido locals. Let's continue to support Koze Sushi-san and show our gratitude for sharing these culinary experiences with us (^^)♫

In the past, there was no conveyor belt sushi or sushi delivery service. But there was "Kozosushi". So, I used to buy and eat it quite often. My wife is a fan of Kozosushi. While reading reviews, she had been wanting to try "battera" and "saba bozushi". So, we decided to go and buy them. My wife was very supportive! - Battera 330 yen - Inari 240 yen Additionally, they recently started selling fried chicken! - Nakatsuya's fried chicken (10 pieces) 734 yen Out of the three, the most delicious one was "inari". "Battera" was not bad in taste but a bit thin. The fried chicken was also not bad in taste but a bit tough. It's not as bad as it sounds! haha. I will definitely order them again when I go back. Next, I will try the saba bozushi. Thank you for the meal! (^o^)

Here we go! It's the very rare Ko-zo Sushi. There used to be so many of them, but now there are only 6 stores in Hokkaido (as of August 2020). The popularization of conveyor belt sushi restaurants and the availability of sushi in supermarket deli sections have made it easier to enjoy sushi casually. That's why the withdrawal of Ko-zo Sushi may be inevitable. I don't know, but in my opinion, Ko-zo Sushi was the one that introduced the deliciousness of Ebi Mayo with batter and hand-rolled sushi to us Hokkaido locals! So, I am personally asserting that we are preserving Ko-zo Sushi for future generations. From the refrigerated showcase, I immediately picked the batter, of course. I also got 8 pieces of Nagisa and 10 pieces of Nagisa. Today, I didn't order the boiled shrimp on its own like I usually do. The toppings for the sushi are really thin, as if you can see through the other side for tuna. How thin can you slice octopus, right? Even though it's sushi, they don't really shape it, right? You just place the topping on the rice, right? But you know, Ko-zo Sushi is for special days! It's a little bit of a special treat for those "slightly special days." Like on the night of the sports day, when Mom is tired and can't prepare dinner, Ko-zo Sushi is often lined up for dinner. Ko-zo Sushi also taught us Hokkaido locals about batter culture. We must not forget the gratitude that Ko-zo Sushi has shown us. So, let's cherish Ko-zo Sushi, which is now on the verge of extinction a little more ♫

2020/8 First visit to "Kozosushi Hozonkai" by satochina. In our area, we are fortunate to have the only "Higashinaeho store" in Sapporo. In July, I visited the "Chitose Hokue store" and now the "Nopporo store," both part of the "Kozosushi" chain in the Hokkaido region. There are only 6 stores remaining in the entire region, with 2 stores in Hakodate and 1 store in Abashiri. "Kozosushi" is struggling to survive. In the heyday of Kozosushi, there were many stores in Sapporo offering casual takeout sushi. At that time, Hokkaido only had "futomaki" and "inarizushi" from "Sukeroku." I remember enjoying the "battera" and "ebimayo" hand rolls at Kozosushi. Since the advent of conveyor belt sushi, Kozosushi has faced challenges, but their "battera" and hand rolls still maintain that casual appeal. Keep up the good work, Kozosushi. I'll continue to buy your battera.

After a long time, I purchased lunch at "Kozou Sushi" - it was my first visit to the Nopporo store, and I noticed that the entrance was left wide open, perhaps due to the impact of the coronavirus. I headed to the refrigerated case in the back of the store where pre-made sushi was displayed. However, I was surprised to see a yellow menu on the counter with the words "Karaage Bento" written on it, and underneath it said "Nakatsu House" ... a collaboration? Their own brand? Nevertheless, the fact that a bento box with three pieces of karaage was priced at 290 yen was quite bold. I purchased the Battera for 280 yen (on service day price) and Inari for 200 yen (on service day price) (both prices excluding tax). Let's eat. The Battera had the familiar taste that I've known since childhood, and I occasionally crave it. The Inari had a well-balanced mix of fluffy rice and plenty of sauce inside the fried tofu pouch. I look forward to trying the intriguing "Karaage Bento" next time. Thank you for the meal.

The other day, I had some pressed mackerel sushi that didn't feel well-packed, and it made me crave some well-packed pressed mackerel sushi, so I went to this place. When I looked in the refrigerated case, they didn't have any pressed mackerel sushi. I asked if they could make some, and they said they were just about to bring some out, so I bought it. It cost 330 yen including tax. It's amazing, you can get 6 pieces for that price. I took it home and when I ate it, the rice had a nice sweet and sour taste, and the mackerel was tangy. This is it, this is the feeling of eating pressed mackerel sushi! I actually think the rice at Kozushi is pretty good. It has a surprisingly strong vinegar taste. Don't a lot of sushi places in Hokkaido have weak vinegar? I don't feel like I've eaten sushi unless the vinegar is strong. Well, whether you can call Kozushi sushi is another story (laughs). But man, this pressed mackerel is thin. It's not even 5 millimeters, it's thinner than a 6mm BB pellet. I wonder how many slices this mackerel has been cut into. After all, it's only 330 yen. It's less than half the price of the high-end pressed mackerel sushi I had last time. I prefer this one though! Eating this pressed sushi reminds me of the pressed sushi from Ginza Hinode, a take-out sushi place that used to be in the Marui Imai basement. It was similar to this pressed sushi. Come to think of it, since it's pressed sushi, it's not Edo-style, it's Osaka-style. I don't really know though.

The other day, my beloved reviewer friend, Hanzo Inu from Kagawa Prefecture, posted a review of Kozosushi Mannou Store. Because I'm not very bright, I was completely influenced by it. So for lunch today, I went to Kozosushi in Nopporo. My partner doesn't like ordering single items like Tekkadon. They prefer a variety of toppings, so we ordered the Shanghai Sen Don for them. For myself, I ordered my favorite Battera and 5 boiled shrimp. My partner and I will share everything, and we'll supplement with 10 pieces of Nagisa sushi if needed. Huh? The total bill is 2,270 yen. Did I buy too much? Well, when you come to Kozosushi, you just can't help but order this and that! Speaking of Kozosushi, Battera is a must-have. The tightly packed vinegared rice is delicious with a strong vinegar flavor. And this thin slice of mackerel (laughs). And almost transparent white kombu. Do you know about white kombu? It's like the core of grated tororo kombu. And my beloved boiled shrimp! In Hokkaido, shrimp sushi is served raw. According to my partner, "Shrimp must be raw to be acceptable!" But I love boiled shrimp because they have a firm texture and a strong shrimp scent. Oh my, 10 pieces of Nagisa sushi were too much. I should have ordered 8 pieces instead. Oh well, can't be helped. Let's eat. Hokkaido only has 6 Kozosushi stores in its vast area. On the other hand, Kagawa Prefecture, which has the smallest area, has 8 stores! When you go to Kagawa, you'll find udon shops and Kozosushi everywhere. Including the Chitose store, there are only 3 Kozosushi stores left in the Sapporo area. We must do our best to keep them alive. ♫

I had sushi last night, so for lunch today I got a Karaage bento from Koza Sushi. It's a brand called "Karaage no Nakatsuya" only available at Koza Sushi. I ordered the small Karaage bento, which comes with 3 pieces of Karaage for 290 yen. It's quite cheap compared to the large bento which costs 410 yen. The Karaage here has a hint of garlic flavor but the meat itself doesn't seem to be marinated. The garlic flavor is there but not too strong, more like a subtle taste. The rice is delicious, as expected from a sushi restaurant. Karaage comes in variations like Chicken Nanban or Aka Karaage with added flavors. It may take up to 10 minutes to get your order, so it might be challenging if you have a short lunch break. You can also pre-order by phone. Let's support Koza Sushi and their efforts to survive.

Huh? From tomorrow (February 20, 2020), they're going to start selling fried chicken bento? What?! They've been selling fried chicken since the 14th? And oh, my respected reviewer friend, Don-san, also came here for lunch today and bought fried chicken? Wow, I didn't know that. So, should I get the fried chicken too? But it's already 7:45 PM. It seems like they've already stopped taking orders for fried chicken. And at this time, sushi orders are also closed. They only have what's left in the refrigerated showcase. Well, I guess that's fine. I'll just get the battered fish. I'll also get 8 pieces of nagisa and the salmon one. The battered fish at Kozosushi is really delicious. The cured mackerel and white kelp are so good. Do you know about white kelp? It's like tororo kelp, where they shave the kelp thinly to make it. The kelp that can't be shaved any further is used in the battered fish at Kozosushi. Today I went with the usual sushi, but maybe tomorrow I'll try the fried chicken bento? Yeah, I'll do that.

On 2020/02/19, I revisited my usual sushi spot, Kozou Sushi Nopporo. It had been a while since I last visited, and I found out that they had started a collaboration with Nakatsu-ke for their fried chicken. They will also start offering bento boxes from 2/20, but since I was a day early, I decided to just get some a la carte fried chicken. For sushi, I ordered the mackerel stick sushi. The mackerel was thick and tender, really delicious. The mackerel was bigger than the rice, making it very satisfying to eat. The fried chicken from Nakatsu-ke was freshly fried and served piping hot. It had a flavorful marinade and was juicy and thick. The collaboration of sushi and fried chicken was surprisingly good. It's convenient to be able to buy both at once, and they are both delicious. Thank you for the meal. I will definitely come back again.