Donguri Odori is a japanese restaurant in Odori, Sapporo.
The bakery that invented chikuwa pan in 1983. Donguri sells around 2,300 of the fish-cake-and-mayo loaves a day across its nine Sapporo branches.
Signature dishes: Chikuwa pan, Hokkaido potato bread, Curry pan
Must order: Chikuwa pan and Hokkaido potato bread, hot from the rack.
Tip: Buy three to four loaves at once; everyone in town does. Open 09:00 to 21:00 daily.
Address: Chuo-ku, Sapporo 060-0042, Japan
A Nijo Market sushi-and-donburi counter run by a Hakodate fishmonger. The Sapporo-style kaisendon stacks raw crab, uni and ikura over rice; market hours.
Signature: Kaisendon, Uni-ikura-crab bowl, Grilled shima ebi
Order: Sanshoku-don of king crab, sea urchin and salmon ikura.
Tip: Walk in early; the queue stretches by 09:00 in summer; cash accepted alongside cards.
Second-generation Susukino soup-curry shop with farm-direct vegetables from Naganuma. Three broths plus a Pakistani-style fruit curry on the menu.
Signature: Soup curry chicken, Pakistani-style curry, Haskap lassi
Order: Chicken soup curry with the second-tier spice; finish with the haskap lassi.
Tip: Family-friendly with kids' chairs; ladies-night specials on Tuesdays.
Sapporo's reference zangi (Hokkaido fried chicken) counter. Marinated overnight with garlic and soy, fried to order; teishoku sets land under 1,000 yen.
Signature: Hokkaido zangi, Zangi teishoku, Curry rice
Order: Zangi teishoku with free rice and cabbage refills.
Tip: Cheaper than Susukino chains nearby; the Sapporo Station branch is the queue overflow.
Sumire's late-night Susukino branch, one minute from the subway exit, pouring the same miso broth as the Nakanoshima honten until 03:00 most nights.
Signature: Miso ramen, Shoyu ramen, Salt ramen
Order: Miso ramen as a post-izakaya order.
Tip: Open until 03:00 weekdays and Saturdays; perfect bookend to a Susukino izakaya crawl.
A Susukino yakitori counter working Hokkaido jidori chicken over white binchotan. Skewer-by-skewer omakase and a sake list weighted to Hokkaido breweries.
Signature: Bincho-charcoal skewers, Tsukune, Hokkaido chicken neck
Order: Tsukune meatball with quail-egg yolk and a thigh-skin (kawa) finisher.
Tip: Counter only; book a week ahead. Hokkaido-only sake list, ask for Otokoyama or Kunimare.
A Hosui-Susukino room pairing yakitori and Hokkaido crab in one menu. The three-crab platter lands alongside jidori-chicken skewers at the counter.
Signature: Three-crab platter, Yakitori skewers, Crab nabe
Order: Three-crab platter with a six-skewer yakitori set.
Tip: Reserve via Tabelog; counter seats look across into the open grill.
