Sushi restaurant located on the 6th floor of Plaza 6-4 Building, Minami 6-jo Nishi 4-chome in Susukino. I had visited when it was on the 4th floor of the same building, but this was my first visit since it moved to the 6th floor. It's a popular place, so I made a reservation before visiting, and on this day, it was almost fully booked, including private rooms. I opted for the "Chef's Course" (23,100 yen). The course consists of only one type. First, they served a "Welcome Milk," a special service unique to this restaurant by the head chef who hails from Chubetsu-cho in Eastern Hokkaido. They started with an "Edel Pils" beer. The appetizer was "Ezo Mozuku," accompanied by sea urchin, caviar, and jellyfish, a fitting start to the course. The course began with sushi, followed by small dishes, then sushi again. The head chef came to the counter, and the course began. The first sushi included "Okhotsk Atka Mackerel," "Horse Mackerel," "Big Fatty Tuna," "Kohada Gizzard Shad," "Snow Crab," "Sweet Shrimp," "Cherry Salmon," and "Shime Saba." The raw "Okhotsk Atka Mackerel" was a rare treat. The "Snow Crab" and "Sweet Shrimp" were hand-delivered, with the latter having a rich flavor due to the shrimp miso. All were delicious, but the shrimp left a lasting impression. I asked for a dry sake, and the head chef chose "Ni Seiko Special Junmai," "Junmai Kei," and "Kita no Katsu Reiko." Next came small dishes: "Crab Shinjo Soup," "Grilled Mackerel Kamaboko," "Salmon Roe Rice," "Asparagus and Firefly Squid Vinegar," "Whale Marinated," "Shako," "Kinmedai Grilled Sushi," "Homemade Karasumi Chawanmushi," "Ezo Abalone with Liver Sauce," and "Ezo Abalone Liver Sushi." The meal ended with "Egg Omelette, Rice Bran Pickles, Black Beans," "Marinated Lean Tuna, Sea Urchin, Fatty Tuna, Conger Eel," "Shrimp Soup," and "Milk Ice Cream." The "Ezo Sushi" with Hokkaido ingredients prepared in Edo-mae style left me impressed with the taste and skills. Thank you for the wonderful meal!

The sushi restaurant in Susukino is not impressive. The prices are on the level of Tokyo but the cost performance is poor. They serve fish that I don't usually eat like hokke and sea snails, but they are not very delicious. The flower crab has a unique taste, even for crab lovers, it's just okay. The only thing I can praise is that the vinegar dish is to my liking.

Sushi Watanabe, which I found by calling to confirm the location, is located on the 6th floor of Plaza 6.4 Building along the main street of Susukino. It's a hidden gem that you wouldn't be able to find if you didn't know about it. But once you get to the 6th floor, you'll be amazed by the wonderful atmosphere of the restaurant. I was welcomed with milk, but I opted for oolong tea. The menu included unique dishes like hokke sushi, which was surprisingly delicious with fatty salmon. The chef's experience at a famous sushi restaurant in Tokyo was evident in the quality of the dishes. The meal included various seafood such as crab, salmon roe, and squid, all rich in omega-3 fatty acids. The restaurant also served warm green tea and dishes like crab miso soup and ikura rice bowl beautifully presented in a jewel-like box. The meal ended with a satisfying serving of red miso soup and vanilla ice cream. The bill came out to around 25,000 yen, but the experience of enjoying delicious Hokkaido sushi in such a hidden spot felt like heaven. I can't wait to go back again.

I visited after a year and felt comfortable with the close relationship with the head chef. The sushi was as perfect as always. While many places use red vinegar rice, I believe that Watanabe-san always considers the balance with this red vinegar rice when making sushi. It's a place where you can spend a blissful moment. The Japanese sake I had was all chosen by the head chef as usual. Thank you for the meal. I wonder when I can come next.

Northern delicacies galore! After watching a baseball game, my belly was a bit full, but the flavors made me forget about it. The menu is filled with dishes using local ingredients, and both the sushi and grilled dishes showcase the quality of the ingredients. The raw hokke fish is a rare delicacy only found in Hokkaido, and its rich flavor was both innovative and delicious. There were also creative dishes on offer, and the milk served at the beginning and the dessert (milk ice cream) were both excellent. It was a restaurant where you could fully enjoy the flavors of Hokkaido.

Finally, I was able to visit after moving to a new place~ It's been about a year since I last saw the chef (￣∇￣) I've been terribly out of touch (sweat) The course started as usual with sushi. When I looked at the photos later, I realized I had eaten 10 pieces! (laughs) The softshell turtle soup was rich, and the dried spinach went well with it. The rest was pretty much the usual course (laughs) Sake kept flowing and flowing, I wonder how much I drank ( ✌︎'ω')✌︎ Ah, I'm starting to get hungry again ´д` I'll be visiting again soon♪

I visited this authentic Edomae sushi restaurant located in a building with a 19-year history. It was recommended by an acquaintance, and it was my first time visiting. Being in Hokkaido, I already expected the sea urchin to be delicious, but I was truly impressed by the scallop that came out in the first piece. It had a strong flavor and a perfect texture, making it one of the best scallops I have ever had. The portion size was generous, and I left feeling satisfied. I ordered plenty of drinks, and the total bill for one person was around 30,000 yen, which was actually more affordable than I had anticipated. Thank you for reading until the end. I regularly update my honest thoughts on food experiences in Miyagi Prefecture, in the Tohoku region. I appreciate your follows, likes, saves, and comments. I am very happy to receive them. I hope to create connections through gourmet experiences.

I heard that the restaurant had moved within the same building, so I visited after a long time. The atmosphere was similar to before, with an L-shaped counter where I could have a good distance with the owner, Mr. Watanabe. I ordered a draft beer right away and started with the omakase course! The first dish was an appetizer, followed by delicious sushi. The appetizer was Hokkaido Mozuku (a cocktail with Hamanaka sea urchin). It was quite rare. Even though I have lived in Hokkaido for a long time, it was my first time trying it. The sushi started with a plump and juicy extra-large scallop from Toyotsu, followed by the exquisite chutoro and otoro of bluefin tuna, and the precious white fish such as Nemuro's me-nuki and Matsukawa Karei. In the second half, I couldn't help but want some sake, and the dish that goes well with it appeared! Surprisingly, on that day, they also served anglerfish hot pot, which was perfect for the season. And of course, when it comes to Mr. Watanabe, it's this dish! A dish of Ezo abalone and liver sauce. The sake selection was also excellent, with sake such as Tokujou Yamadanishiki made Haku-raku Hoshi and the reliable Ouroku Junmai Ginjo. I enjoyed the pairing of the carefully selected sake by the owner until the end, even combining the remaining liver sauce with the sushi rice. Although I was already satisfied up to this point, I ended with the final sushi and nori roll! It felt like I enjoyed twice in one visit, thanks to Sushi Watanabe's unique satisfaction. I definitely want to visit again. Thank you for the wonderful meal.

I enjoyed wonderful sushi, wine, and sake at Sushi Watanabe in Minami Rokujo Nishi, Chuo-ku, Sapporo. Each piece of sushi was top quality, and the sake paired well, allowing me to have a great time. The chef warmly welcomed us and I left feeling very satisfied.

The jokes and the sushi were outstanding. I had an amazing time enjoying the art-like deliciousness at Sushi Watanabe. I had been wanting to go back since my first visit, and I made a reservation for the first day of their relocation from the 4th to the 6th floor. The quality and variety of dishes, as well as the drinks, were top-notch. Despite causing a bit of trouble halfway through, I was impressed and grateful for the high level of hospitality and kindness shown. The welcome milk toast with milk from Chubetsu, a region known for dairy farming, set a comforting tone for the meal. Starting with a delicious draft beer, I also enjoyed two types of sake, Ouroku 80 and Ouroku Kei, both from Ouroku Sake Brewery. Each was so good that I couldn't resist having more. The sushi, including Hiramasu, Menumi, Toro, and Kohada, was simply amazing. The flavors of each piece were exquisite and left me in awe. The Matsutake mushroom steamed in a pot from Hiratori was a highlight, as was the grilled saury. The abalone with liver sauce was a special treat, and the red snapper marinated in soy sauce was a perfect way to end the meal. The homemade karasumi on the chawanmushi added a unique touch. The shrimp tempura, a rare delicacy, brought me happiness with its rich flavor. The meal was truly exceptional, and I left Sushi Watanabe feeling completely satisfied.

Sushi Watanabe is a sushi restaurant located in Nakashibetsu, Hokkaido, run by a chef from the region who trained at a famous restaurant in Tokyo before returning to his hometown to open his own place. The restaurant specializes in "Ezo-mae sushi," using techniques from Edo period with Hokkaido ingredients. Their omakase course is centered around Hokkaido ingredients, and they start with a unique toast of milk. The course includes nigiri, appetizers, and more nigiri, all made with incredibly fresh and delicious ingredients. - Restaurant Name: Sushi Watanabe - Instagram: @sushi_watanabe - Price Range: ¥20,000 to ¥29,999 - Nearest Station: Susukino - Address: 4-1 Minami 6-jo Nishi 4-chome, Chuo-ku, Sapporo, Hokkaido - Phone: 090-8636-1369 #SushiWatanabe #HokkaidoGourmet #HokkaidoLunch #HokkaidoDinner #SusukinoGourmet #SusukinoLunch #SusukinoDinner #SapporoGourmet #SapporoLunch #SapporoDinner #HokkaidoSushi #SapporoSushi #SusukinoSushi #HakodateGourmet #HakodateSushi #Sushi #Sushi #Sushi #SeaUrchin #Uni #EdomaeSushi #SeafoodBowl #HokkaidoSeafood #NationalFoodTour #NationalGourmet #CEO'sNationalGourmetTrip #sushi

It's been a while since I visited, but posting due to the time difference (lol). On this day, I was looking for a sushi restaurant in Sapporo. Many places happened to be closed or fully booked, but luckily I was able to make a reservation at this restaurant and visited right away. I opted for the chef's choice. When asked if I had any preferences, I mentioned that I wanted something that reflected Hokkaido. Each dish that came out showcased the craftsmanship of the chef. Among them, the abalone left a lasting impression. Afterwards, I was served rice in abalone broth, which was absolutely delicious. Lastly, I had miso soup with shrimp tempura, which was also very comforting. It was a delightful meal.

I visited this restaurant during a one-night business trip to Sapporo. The portions were generous, the sushi rice was light and fluffy, and there were plenty of Hokkaido-inspired ingredients. Even the dessert had a Hokkaido touch, and I was completely satisfied with everything. I was surprised by the malt ice cream, which I tried for the first time and became addicted to. They also have a selection of Japanese sake that pairs perfectly with the food, so I recommend leaving it up to the staff to choose for you. The atmosphere of the restaurant, the design of the counter, and the hospitality of the owner and staff created a very pleasant environment to enjoy the meal.

When I entered the restaurant, I thought the head chef looked intimidating at first, but when he started talking, he turned out to be a very kind person. He mentioned that he often visits sushi restaurants in Tokyo and shared various stories with us. The course menu consisted of nigiri and sashimi, which filled us up completely. I can't remember if it was herring or not, but it was incredibly delicious. As a fan of foie gras, I was delighted to see a large serving of it as an appetizer. I was satisfied with the cost performance, the chef's personality, and the taste. If I had to make one complaint, it would be that there were two doors after entering the restaurant, and I couldn't tell which one to go through. (laughs) Thank you very much. I will visit again when I come to Sapporo. I forgot to take photos.

The hair crab nigiri, oilfish, angler hot pot, angler liver, and red sea bream were spot on and delicious. The welcome milk at the beginning was sweet and fragrant, and the milk ice cream at the end was rich yet light and not overwhelming. The sushi was delicious, and I could feel the attention to detail in the seasonings used.

Flavor ⭕️ Service ⭕️ Hokkaido Sauvignon Blanc was amazing.

The sushi is very delicious and the portion is satisfying. Other dishes are creative but not necessarily tasty. Sushi and simple sashimi are highly recommended.