Himeshara is a japanese sushi fine-dining restaurant in Maruyama, Sapporo.
Chef Akira Tanaka's Maruyama-area sushi counter, opened 2003, with a nine-seat single-plank hinoki bar from 500-year-old Kiso cypress. Priced at ¥¥¥¥.
Must order: Omakase nigiri progression with the small-rice signature; uni and aged tuna lead.
Tip: Counter only; reservations only through the restaurant's official website.
Address: Chuo-ku, Sapporo 064-0808, Japan
Three Michelin stars in the 2017 Hokkaido guide, the only sushi at that tier in Hokkaido. Seven seats, two seatings (17:00 and 19:30), omakase only.
Order: The omakase: aged tuna progression and Hokkaido uni nigiri are the season-defining courses.
Tip: Reservations open through Tableall the first day of each month for the month two months out; closed Wednesdays.
Three Michelin stars in the 2017 Hokkaido guide, the only sushi at that tier in Hokkaido. Seven seats, two seatings (17:00 and 19:30), omakase only.
Order: The omakase: aged tuna progression and Hokkaido uni nigiri are the season-defining courses.
Tip: Reservations open through Tableall the first day of each month for the month two months out; closed Wednesdays.
Ezomae omakase counter since 2000 at the south edge of Susukino. Two course menus, Kiwami and Miyabi, both lean on Hokkaido seafood with light aging.
Order: Kiwami evening omakase with the aged tuna progression and uni-on-rice.
Tip: Book direct through the operator site; counter only, no private rooms.
A Susukino omakase counter opened 2012 using nearly all-Hokkaido seafood. Ten seats at a single cypress slab, a short walk from Hosui Susukino subway.
Order: Sushi-only omakase, no small dishes between, the way Saiko prefers it.
Tip: Book through Tableall; reservations open four weeks before the date.
Chef Hidetaka trained at the Michelin-starred Sushi Zen before opening this eight-seat cypress counter in Susukino. Led by chef Hidetaka Yamada.
Order: Aged tuna nigiri progression; the room runs two-week, three-week and five-week-aged cuts.
Tip: Counter only; reservations open six weeks ahead. Cash or card accepted.
The Daimaru branch of Sushi Zen, the Sapporo house founded 1971 whose Maruyama honten earned one Michelin star in 2017. Located in Sapporo Station.
Order: Hokkaido-only omakase with Otaru bafun uni, Esashi mackerel and Hidaka kombu rice.
Tip: Lunch sets are the most accessible price point on the omakase progression.
Five-seat counter in Susukino mixing Italian, French and Japanese techniques on Hokkaido produce. Around ten dishes including four amuse-bouche, pasta.
Order: Seasonal tasting menu; ingredients shift weekly with the chef's family farms.
Tip: Book via Tableall four weeks ahead; pairings double the bill.
