20 editor picks in Sapporo.
Hokkaido's cold waters make Sapporo a serious sushi city, with counters ranging from refined Maruyama rooms to bustling market stands. Sushi Miyakawa and Himeshara hold the Maruyama end, while Susukino carries Sushiya no Saito, Sushi Saiko, Sushi Hidetaka and Sushi Tanaka. For a casual bowl, Nijo Ichiba Ohiso works the Nijo Market and Sushi Zen sits inside Daimaru by Sapporo Station.
20 japanese sushi places in Sapporo we have eaten in, sorted by editor score. All cuisines in Sapporo · Japanese Sushi across every city.
Order The full omakase course; chef chooses the season's best Hokkaido catch.
Sapporo's only three-star Michelin sushi room.
Order The Kiwami evening omakase, 8 to 9 plates plus nigiri progression.
Chef Akira Saito's Ezomae-style sushi counter at the south edge of Susukino, working only Hokkaido catch into Kiwami and Miyabi omakase courses since 2000.
Order Hokkaido seasonal omakase, 10 to 14 pieces with soup and dessert.
The Daimaru branch of Sushi Zen, the Sapporo sushi house founded 1971 whose Maruyama honten earned a Michelin star in the 2017 Hokkaido edition.
Order Sushi-only omakase.
A Susukino omakase counter opened 2012, ten seats, using nearly all-Hokkaido seafood.
Order Omakase; the dry-aged tuna progression is the house signature.
Chef Hidetaka trained at Sapporo's Michelin-starred Sushi Zen before opening this eight-seat cypress counter.
Order Sanshoku-don of king crab, sea urchin and salmon ikura.
A Nijo Market sushi-and-donburi counter run by a Hakodate fishmonger.
Order Sanshoku-don of king crab, sea urchin and salmon ikura.
A Nijo Market sushi-and-donburi counter run by a Hakodate fishmonger.
Order Daily sashimi set; grilled hokke (atka mackerel) is the menu's quiet hero.
A Susukino seafood izakaya with the owner's port-to-port purchasing run.
Order The omakase: aged tuna progression and Hokkaido uni nigiri are the season-defining courses.
Three Michelin stars in the 2017 Hokkaido guide, the only sushi at that tier in Hokkaido.
Order Kiwami evening omakase with the aged tuna progression and uni-on-rice.
Ezomae omakase counter since 2000 at the south edge of Susukino.
Order Sushi-only omakase, no small dishes between, the way Saiko prefers it.
A Susukino omakase counter opened 2012 using nearly all-Hokkaido seafood.
Order Aged tuna nigiri progression; the room runs two-week, three-week and five-week-aged cuts.
Chef Hidetaka trained at the Michelin-starred Sushi Zen before opening this eight-seat cypress counter in Susukino.
Order Hokkaido-only omakase with Otaru bafun uni, Esashi mackerel and Hidaka kombu rice.
The Daimaru branch of Sushi Zen, the Sapporo house founded 1971 whose Maruyama honten earned one Michelin star in 2017.
Order Kegani course: hairy crab steamed whole, plus crab sashimi and a chawanmushi.
The city's reference crab restaurant since 1964, seven floors south of Sapporo Station.
Order Sankan three-crab course: one whole king-crab leg, hairy-crab sashimi and snow-crab nabe.
Susukino's other heavyweight crab house.
Order Omakase nigiri progression; the chef builds the run from the morning's catch.
Chef Yasutomo Tanaka opened this Susukino counter in 2017 at age 30 and switched to all-nigiri omakase on the fourth anniversary.
Order Sushi-and-tempura omakase with Hokkaido shirako, botan ebi and seasonal matsutake.
The Sapporo outpost of the Azabu-Juban one-Michelin-star Tenpura Yokota, opened as a sushi-and-tempura counter on Susukino's Daimex Plaza.
Order Omakase nigiri progression with the small-rice signature; uni and aged tuna lead.
Chef Akira Tanaka's Maruyama-area sushi counter, opened 2003, with a nine-seat single-plank hinoki bar from 500-year-old Kiso cypress.
