Sushi Saiko is a japanese sushi fine-dining restaurant in Susukino, Sapporo.
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.
Must order: Sushi-only omakase, no small dishes between, the way Saiko prefers it.
Tip: Book through Tableall; reservations open four weeks before the date.
Address: Chuo-ku, Sapporo 064-0806, Japan
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.
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.
Susukino's other heavyweight crab house. Six floors, course menus across all three Hokkaido crabs plus a third-floor sushi counter and private tatami rooms.
Order: Sankan three-crab course: one whole king-crab leg, hairy-crab sashimi and snow-crab nabe.
Tip: Tax-free service for international visitors; window tables on the fifth floor face Susukino.
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.
Chef Toshifumi Tanaka's rustic northern-Italian dining room, opened 2017 on the Odori central avenue. Priced at ¥¥¥¥. Tasting menu ¥15,000-22,000.
Order: Aged Tokachi wagyu primal cut with house-made mozzarella di Okoppe.
Tip: Reserve in advance; the Friuli-Venezia Giulia influence shows in the antipasti.
The city's reference crab restaurant since 1964, seven floors south of Sapporo Station. Course menus across king, snow and hairy crab, tax-free service.
Order: Kegani course: hairy crab steamed whole, plus crab sashimi and a chawanmushi.
Tip: Susukino branch closed 2022; Honten is the principal Sapporo address now.
Susukino's other heavyweight crab house. Six floors, course menus across all three Hokkaido crabs plus a third-floor sushi counter and private tatami rooms.
Order: Sankan three-crab course: one whole king-crab leg, hairy-crab sashimi and snow-crab nabe.
Tip: Tax-free service for international visitors; window tables on the fifth floor face Susukino.
