Hokkaido scallops from Funka Bay and the Okhotsk Sea, served raw as sashimi, grilled with butter at jingisukan rooms or sliced into kaisendon bowls.
Hokkaido has farmed scallops in Funka Bay since the 1930s and supplies more than 70 percent of Japan's commercial scallop catch. The shellfish became a Sapporo restaurant staple in the 1970s; the city's sushi counters use Hokkaido scallop as a benchmark nigiri. Sushi Saiko and Sushiya no Saito both feature hotate prominently in their autumn omakase; Sumire runs a scallop-miso ramen variant during winter.
4 editor picks for Hokkaido Hotate (Scallop) in Sapporo, ranked by editorial score. All Sapporo signature dishes · Hokkaido Hotate (Scallop) across every city.
Sushi Miyakawa ★ 4.9
maruyama · Chuo-ku, Sapporo 064-0824, Japan
Sapporo's only three-star Michelin sushi room. Chef Masaaki Miyakawa works Hokkaido seafood across two seatings at a seven-seat Maruyama counter.
Sushiya no Saito ★ 4.7
susukino · Chuo-ku, Sapporo 064-0806, Japan
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.
Sushi Saiko ★ 4.4
susukino · Chuo-ku, Sapporo 064-0806, Japan
A Susukino omakase counter opened 2012, ten seats, using nearly all-Hokkaido seafood. A short walk from Hosui Susukino subway; quiet room, omakase only.
Nijo Ichiba Ohiso ★ 4.1
nijo-market · Chuo-ku, Sapporo 060-0053, 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.