When you want to eat delicious sushi, or when you want to treat someone from out of town, this place is highly recommended. The quality of the ingredients is exceptional, with a strong emphasis on Hokkaido ingredients. The way they prepare the toppings really brings out the flavor of the ingredients, and that's why I fell in love with their sushi. Especially the way they handle tuna and sea urchin, as well as the rice made with Hokkaido-grown rice, is top-notch. The chef is also very engaging and can carry on various conversations, making sitting at the counter a fun experience. They also have private rooms, making it a great option for business entertaining.

It's 6:40 PM on September 2, 2023. This is Hakaneno. Oh, hello, it's Kamen! Today, after watching a baseball game at Escon Field, I moved to Susukino. I used to be able to come here even after watching a night game at Sapporo Dome, but due to the shortened business hours because of COVID, I couldn't visit for a while. It's been a while since I visited! This restaurant is where my love for Hokkaido sushi began. The temperature of the sushi rice is very good. I asked for the chef's choice sushi and the quality of the fish is great too. Satisfied, satisfied! Thank you for the meal!

Many sushi restaurants in Susukino seem to be graduates of Sushiya Yamada. It is a longstanding sushi restaurant located in the deep Susukino area. I used a coupon from Tabelog for a free first drink, so I had a draft beer. After some appetizers, I had the chef's choice sushi and also ordered some extra toppings. The cost performance was great and I was very satisfied.

I visited this place twice. I think it was around 8000 yen for the omakase course. It's quite reasonable considering the atmosphere and quality. The head chef is friendly and attentive. The regular customers also greeted me and I recommend this place for your first sushi counter experience. It will surely be a good memory. I love sea urchin and it's almost the season, so I'm looking forward to visiting again soon.

Cold sake (Kunikomi Original), 10 pieces of assorted nigiri sushi, additional Tachi and Shako, seared Tachi - 9180 yen. This sushi restaurant seems to be a long-established one. There was also a mention of the chef's mentor, Saito. We started with Kunikomi's original cold sake, called "Sushi Yamada," with just 2 cups, and it was smooth and good. The appetizers included dried squid and squid legs with homemade mayonnaise and wasabi for a nice kick. We ordered about 10 pieces of assorted nigiri sushi, including flounder, fatty tuna, scallop, botanebi shrimp, surf clam, striped jack, abalone, herring roe, sea urchin, and salmon roe. We also added shrimp and red clam. While there was nothing particularly outstanding about the sushi, everything was delicious. We also tried the seared Tachi as a side dish, which was savory and went well with the sake. It was a nice and relaxing dining experience at this traditional sushi restaurant.

Still delicious as always~♪ Uni from Rishiri Island.

We were guided to a sunken kotatsu, but the inside of the restaurant smelled like sewage. We ordered 2 small bottles of sake, cola, cod roe, sashimi for 2 people, and sea urchin sashimi. Afterwards, we were asked where we were from. When we said Tokyo, there was no particular response. We had hoped they would serve something unusual from Tokyo, but the sashimi was quite ordinary, with some fish having a fishy smell. A boiled shrimp was served as a complimentary dish, which we did not order separately. The sea urchin was small and slimy. The cod roe was average. My son ordered a natto roll, a tuna nigiri, and a salmon roe nigiri, along with a 1,000 yen sake and an additional bottle of beer. My wife ordered a seaweed roll, negitoro, ark shell, herring roe, and tamago, while I ordered the premium course for 4,000 yen. Everything tasted very ordinary. The total bill came to 31,104 yen. Perhaps it was because we were from Tokyo?

I had a great time talking with the chef. The flavors were fresh and delicious.

It has been a year since my last visit. The counter seats are almost full. Despite that, the sashimi appetizers keep coming without running out. They are all delicious. The sake goes down smoothly. Before I knew it, I must have had about four cups... I wanted to savor the sushi I had at Yumepirika, but it feels like I only ended up with tekka maki. I'll try not to drink next time!! I will be back soon.

I still believe that sushi is best enjoyed at the counter. This restaurant reaffirmed that for me. They have extensive knowledge, provide sincere service, and are able to determine the preferences of their customers, offering them the freshest seasonal ingredients. The herring sushi, which is hard to find in Tokyo due to its quick turnover and labor-intensive preparation, was exceptional. The chef is also very personable. This sushi restaurant in Susukino makes the evenings more enjoyable. I would love to revisit with friends who share the same tastes. If they focus more on their selection of sake, they will undoubtedly become a renowned establishment.

I went to Hokkaido. Hokkaido is known for its seafood, and while crab is good, I decided to go for sushi this time. I was taken to Sushi Yamada by the person I was with, and the meal started with the master's very entertaining "handsome fooling around" and the true joy of sushi and the counter. Various dishes were served, and on top of squid, wasabi? White? = What is it? I didn't hesitate to ask the master, and I was impressed by the fascinating lecture that followed, with laughter mixed in. Finally, I got to taste something I had never tasted before, no, never experienced before, the flavor. "Delicious!" ⇒ "Spicy!" ⇒ "An exquisite taste that lingers." After that, there were various dishes like herring, trout (salmon), sea urchin... all of them were delicious. If I ever get the chance to go to Hokkaido again, it's definitely decided that I'll come here every night.

It's a sushi restaurant located in the almost central area of Susukino. I haven't been there much lately, but I used to go quite often in the past. Overall, it has a luxurious feel and the food is delicious. The interior is elegant with a Japanese atmosphere, and sitting at the L-shaped counter gives you a sense of being in a sushi restaurant in Susukino. At first, I was a bit drunk and couldn't fully appreciate the taste, so I only had about 4-5 pieces with a glass of draft beer, and the bill was around 5,000 yen. The second time I went, I had ikura, toro, crab, anago, squid, and more. It was enjoyable to compare and taste different types of sea urchin like Bafun uni and Murasaki uni. The prices are typical for Susukino, but considering the high-quality feel, it may be on the more affordable side compared to similar restaurants. The second time, with a glass of draft beer, sake, and appetizers, I had about 7-8 pieces of sushi, and it cost around 7-8,000 yen. If you want to eat a lot like at a conveyor belt sushi place, with sashimi and sushi, it might go up to around 10,000 yen. Overall, the quality is high for a sushi restaurant in Susukino, and it offers reasonably priced sushi. The head chef is not very talkative, but he comes in at the right time to engage in conversation. They also have private rooms, so it's great for enjoying food and drinks with friends. It could be a good place to end a night of drinking. While conveyor belt sushi is nice, occasionally enjoying sushi slowly with beer at a place like this seems like a good idea. It's a recommended restaurant for tourists as well. ☆ Sushi-ya Yamada Honten Address: 1F, 20 Keiwa Building, 4 Minami 5 Jo Nishi, Chuo-ku, Sapporo Phone: 011-512-2622 Business hours: 17:00-02:00 Closed on Sundays and holidays

[2016-4 revisit] On the way back from drinking, how about stopping by a sushi restaurant? The threshold for sushi restaurants is quite high for the common people, but "Yamada" here is a good place to make your counter debut, thanks to the friendly owner. It's been a while since my last visit. The counter is still the best. So, for the second stop tonight, cheers with a small glass of sake! First, we were served a small appetizer and firefly squid as a snack. They go well with alcohol! In front of us, there are various fish lined up in the case, but the first thing that catches our eye is the tuna. Such a rich, beautiful red color without any sinews... I want to eat it! "Can we have sashimi?" The owner skillfully slices the fish with his knife. We wait patiently while watching the professional's technique. With wasabi and soy sauce... delicious! I could eat this all day. The "Kohada nigiri" is beautifully made. The "mackerel nigiri" is very fresh and full of flavor. The "kazunoko kelp-wrapped nigiri" looks unique. The scent of kelp spreads in your mouth. It's original, for sure. I like conveyor belt sushi restaurants, but enjoying sushi and sake at an adult sushi restaurant is also nice. Thank you for the meal. [2015-3 revisit] The entrance curtain of this place, "Sushi-ya no Yamada," has a unique atmosphere. I visited for the first time the other day and was able to enjoy delicious sushi without feeling out of place, so I came back again. "Welcome!" The very friendly hostess and owner greeted us with smiles. They guided us to the counter seats. As we chatted, they somehow remembered my previous visit... It's a small thing, but it's very heartwarming. First, of course, cheers with a cold beer! While enjoying the appetizer, I was thinking about what to order when the owner suggested, "How about trying the tachi aburi?" A voice from the next seat said, "Delicious!" and they went ahead and ordered it. Let's see... "Wow, delicious!" The slightly seared outer layer is irresistible. "It's so fragrant even though it's light!" This definitely doesn't go with beer... I want sake! Oh, even though I didn't like tachi before (laughs). I thought I had to eat it while it's warm, but it's delicious even when it's cold. Maybe it's the quality of the ingredients. Next, we ordered tuna sashimi. "This is also delicious! Probably the best red meat I've ever had." As we kept drinking, our spirits rose. There were several regular customers at the counter, chatting happily. It seems like they just met here today. We had a pleasant conversation with the owner and hostess, and the meal was at a relaxed pace... The atmosphere was very comfortable. "Let's order some sushi soon." We had scallop, live surf clam, mackerel, and salmon roe nigiri. Hmm, as fresh as expected. The kohada nigiri is also delicious. A mature-looking woman sitting across from us ordered eel and praised it as delicious, and the people around her followed suit. "I'll have that too," I joined in. "Delicious!" I realized that the eel nigiri I had before was only good because of the sweet and savory sauce. Eel is this delicious! Finally, we had cod roe nigiri and kampyo maki and called it a night. Oh, and the tuna nigiri too! I could keep going, but there's no end. I'm also concerned about my wallet (laughs). I want to visit again! Thank you for the feast. [2014-11 visit] I love sushi! But non-conveyor belt sushi restaurants always seem intimidating, and entering an unfamiliar restaurant can be quite daunting. This restaurant was on the ground floor of a building, but... the entrance looked grand and intimidating. Still, since I was already here, I gathered my courage and went through the curtain. At the counter, several couples who seemed like regular customers were chatting happily with the owner. We took a seat at the available counter. Today, it was the second stop after drinking, so we ordered sake ===========

On the first night in Sapporo, I visited this sushi restaurant in Susukino. Despite having sushi for takeout on the train at 3 pm, a few hours later I found myself having sushi again. But that's okay, I can eat sushi for every meal. So, on Saturday night at 7 pm, I visited the restaurant without a reservation. Surprisingly, the restaurant was not crowded as I expected. Is it common for sushi restaurants in Susukino to get busy a bit later? The L-shaped counter was about half full, with local company employees, perhaps. There were also table seats at the back, and even a raised seating area. The sushi display case on the counter was the wooden box type that has become more popular recently. I like it because there is no wall between the box and the chef, making the space feel more open. And wooden boxes give a sense of luxury. Today, since it was just one chef working, half of the sushi toppings were empty, but that's understandable, the chef said. I started with a beer and some appetizers, and then the chef asked if I was ready to start with some appetizers. When I said "anything is fine," he asked if I had any dislikes. He then started serving a variety of dishes on the sushi plates, from white fish to tuna, medium fatty tuna, white fish again, and hairy crab, adjusting the pace according to my eating speed. He managed to keep track of all the customers at the counter, serving each person at the right pace. The conversation was engaging, not just with regular customers, making newcomers feel welcome as well. Susukino is a highly competitive area for sushi restaurants. Besides the taste, the comfort of the restaurant is essential for attracting repeat customers. And of course, having reasonable prices (laughs) because if it's too expensive, you can't go there often. This time, I started with a half-full stomach, so I only had about two pieces of sushi before feeling satisfied. But if I had continued, the bill would have probably exceeded 10,000 yen. Despite that, I would like to come back again, sit at the same seat, and experience the same feeling. It was a delightful dining experience.

Sushi in Sapporo. I had heard good things about this place and wanted to try it out. Started with sashimi. The thick Hokkigai clam was very delicious. They also served scallops and tsubugai, showing they knew we liked shellfish. The homemade karasumi (bottarga) was impressive as a snack. It was lightly seared and had a gentle flavor, different from the salty kind I was used to. The spicy cod roe nigiri was served with mountain wasabi, giving it a unique taste. But the best part was the sushi chef himself. He had a kind demeanor and the restaurant had a welcoming atmosphere. I will definitely come back here!

After not getting tired of "Kusachi" and maintaining the high spirits, I flew solo to a nostalgic restaurant that I couldn't visit a year ago. It was a high-class sushi restaurant that I first experienced more than ten years ago. I remember visiting it twice. "Sushi-ya Yamada." It is the original restaurant of "Sushi Saifuto," which I visited a year ago. I sat at the counter and ordered a beer. I thought I was just going to "eat," but I couldn't resist asking for more... "Please cut a piece of Hirame and Maguro... Delicious! I asked for a recommendation and ended up ordering... "Hotate!" I couldn't resist... The thick and sweet scallop was delicious and satisfying. The feeling of fullness and satisfaction from earlier disappeared. I asked for a recommendation on local sake, and they had their own original sake! I couldn't resist... Grilled Shirako of Cod... The surface of the white roe was lightly grilled and seasoned with a little salt. It was rich and delicious. Perfect with sake! It's called "Tachi" in Hokkaido, but "Tara" in Tohoku. Marinated eggs of "Tokishirazu"... The eggs were caught in the sea off Hokkaido's Hidaka region. They are harvested from spring to summer when the salmon are on their way home. The eggs are not fully developed, so they are rich in fat and delicious! The marinated small eggs of the white roe. White roe, eggs... I'm starting to worry about cholesterol... Shako's claws... Only two claws can be taken from one shrimp. It has a taste similar to crab meat but is more intense! A luxurious snack. Before I knew it, I had two servings... Uh-oh! I decided to have them make sushi for me. Horse mackerel, sea urchin (saltwater sea urchin), button shrimp (the head was used for soup), conger eel, and to finish, a little soup... I planned to have a quick bite and leave, but I ended up enjoying the conversation across the counter... In this way, two hours and a little bit passed by... The meaning of "a little bit" changed significantly, and I ended up eating, drinking, and enjoying myself thoroughly! I couldn't help myself! All these indulgences added up to a little over ten thousand yen. It turned out to be quite expensive, especially after visiting "Kusachi." The price tag definitely reflects the high-class nature of the restaurant.

I am still an inexperienced person, but my boss took me to a "counter sushi" restaurant. The boss often comes to this restaurant with their family, so we greeted the staff and I ordered a green tea highball since I can't drink beer. The sashimi arrived, including tarako which was a bit spicy and delicious. There was tuna and flounder as well. Then the sushi arrived, and the sea urchin was especially delicious. The real sea urchin is different! The seaweed here is also delicious, according to my boss. The staff mentioned that they believe their seaweed is the best in Japan. The plum that came at the end was also delicious. I ended up eating a lot, even though it's not a conveyor belt sushi restaurant. The chef also engaged in conversation with us, making the experience enjoyable. I may be presumptuous to rate Yamada-san's restaurant, but thank you for the delicious meal!

I visited "Sushi Nakata" the day after speaking with the owner. I ordered the 10-piece omakase course for 4200 yen. Even though I don't drink alcohol, they served a complimentary appetizer (wasabi tsukudani) which cost 525 yen. This left a bad impression. The flatfish from Hanpou was fresh and delicious. The fatty tuna from Toi had excellent flavor. The scallop from Notsuke was good. The Botan shrimp from Hanpou was tasty. The Ezo abalone from Kumaishi was flavorful but small. The black surf clam from Tomakomai was thick and tasty. The striped jack from Miyazaki was fresh and sweet, very delicious. The snow crab had large pieces and great flavor. The sea urchin from Hamanaka was average. The salmon roe was also average. The quality of the ingredients was good, but the value for money is questionable. Paying 4725 yen for 10 pieces may be a bit expensive. Nearby restaurants like "Kilaku" and "Fushimi" offer similar quality for 1000 yen less and more variety.

It's a collection of delicious dishes. I visited three years ago on my boss's recommendation, and had the chance to visit again. I had good memories of the delicious food before, so I had high expectations this time as well. They mainly select fresh fish from Hokkaido, and the preparation is meticulous, bringing out the pure deliciousness of the fish. There were two types of white fish, shimesaba, two types of shellfish for appetizers, followed by 10 pieces of nigiri sushi and two types of gunkan sushi, along with about two cups of sake. We also had a pleasant conversation during the meal. The price was also very satisfying, considering you can't get the same quality for the same price in the Tokyo area.

The atmosphere is not too formal, so you can feel comfortable going alone. The sushi mainly uses fish from Kyushu, so it's nice to try something different from what you're used to. I wish they had better smoking/non-smoking separation, but the taste is exceptional. The size of the sushi is just right, with a good balance between the topping and the rice. The soy sauce seems to be carefully selected, as it has a lot of flavor despite being light. Once you go, you'll find yourself wanting to go back again. The service is friendly and engaging, making it enjoyable for both solo diners and groups.

I think the sushi was dry and tasteless, probably because they are busy. However, the quality of the fish itself was not bad. But overall, it was a bit overpriced. I felt like I was charged over 10,000 yen for just a few pieces of sushi, which is too much for a non-high-end restaurant in Tokyo. If they are going to charge that much, they should put in more effort. It's not a sushi place I would want to visit again. There are many more delicious and reasonably priced sushi restaurants in Sapporo.