Sapporo Sushi Yokota is a japanese sushi fine-dining restaurant in Susukino, Sapporo.
Editorially verified June 2, 2026 by Elliot Marsh, TableJourney editor. Source.
1h 30m
A Japanese food experience plan in Sapporo, where you can enjoy tempura and two kinds of Hokkaido's limited edition Japanese sake along with a soba noodle making experience!
1.5 hours
Our No.1 private experience! Make authentic Japanese soba in a real soba restaurant and enjoy fresh tempura prepared by a professional Japanese chef.
1h 30m
Learn the art of sushi-making in Sapporo with a local chef. Discover the secrets of nigiri technique, master the art of shaping, and enjoy the sushi you make.
Address: Minami 5-jo Nishi 3-1-3, Daimex Plaza Building 3, 4F, Chuo-ku, Sapporo 060-0005, Japan
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.
OrderKiwami evening omakase with the aged tuna progression and uni-on-rice.
Book4 weeks ahead
TipBook 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.
OrderSushi-only omakase, no small dishes between, the way Saiko prefers it.
Book4 weeks ahead
TipBook 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.
OrderAged tuna nigiri progression; the room runs two-week, three-week and five-week-aged cuts.
Book6 weeks ahead
TipCounter only; reservations open six weeks ahead. Cash or card accepted.
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 ¥¥¥¥.
OrderOmakase nigiri progression with the small-rice signature; uni and aged tuna lead.
Book6 weeks ahead
TipCounter only; reservations only through the restaurant's official website.
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.
OrderThe omakase: aged tuna progression and Hokkaido uni nigiri are the season-defining courses.
Book6 weeks ahead
TipReservations 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.
OrderKiwami evening omakase with the aged tuna progression and uni-on-rice.
Book4 weeks ahead
TipBook 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.
OrderSushi-only omakase, no small dishes between, the way Saiko prefers it.
Book4 weeks ahead
TipBook 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.
OrderAged tuna nigiri progression; the room runs two-week, three-week and five-week-aged cuts.
Book6 weeks ahead
TipCounter 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.
OrderHokkaido-only omakase with Otaru bafun uni, Esashi mackerel and Hidaka kombu rice.
Book3 weeks ahead
TipLunch sets are the most accessible price point on the omakase progression.
