Sushi Tanaka is a japanese sushi fine-dining restaurant in Susukino, Sapporo.
Editorially verified June 2, 2026 by Elliot Marsh, TableJourney editor. Source.
2h 30m
Learn to make sushi and craft your own chopsticks in Sapporo. Enjoy a hands-on experience with a professional sushi chef and take home your handmade chopsticks as a souvenir.
1h 30m
Learn how to make sushi with a professional chef in Sapporo. Use fresh fish from Hokkaido to create your own sushi, and enjoy the sushi you make on the spot.
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 6-jo Nishi 1, 6.1 Building 1F, Chuo-ku, Sapporo 064-0806, Japan
Manager Kazuo Ito's high-grade yakiniku room opened 2011, one minute from Susukino subway. Priced at ¥¥¥¥. Tasting menu ¥6,000-15,000. Book 4 weeks ahead.
OrderCut-to-order seasonal omakase: shin-shin, kainomi and rare offal in single-slice portions.
Book4 weeks ahead
TipReservations via autoreserve.com; walk-in only after 22:00. Closed Wednesdays.
The Sapporo outpost of the Azabu-Juban one-Michelin-star Tenpura Yokota, opened as a sushi-and-tempura counter on Susukino's Daimex Plaza. Priced at ¥¥¥¥.
OrderSushi-and-tempura omakase with Hokkaido shirako, botan ebi and seasonal matsutake.
Book3 weeks ahead
TipCounter only; reservations open three weeks ahead.
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.
Manager Kazuo Ito's high-grade yakiniku room opened 2011, one minute from Susukino subway. Priced at ¥¥¥¥. Tasting menu ¥6,000-15,000. Book 4 weeks ahead.
OrderCut-to-order seasonal omakase: shin-shin, kainomi and rare offal in single-slice portions.
Book4 weeks ahead
TipReservations via autoreserve.com; walk-in only after 22:00. Closed Wednesdays.
The Sapporo outpost of the Azabu-Juban one-Michelin-star Tenpura Yokota, opened as a sushi-and-tempura counter on Susukino's Daimex Plaza. Priced at ¥¥¥¥.
OrderSushi-and-tempura omakase with Hokkaido shirako, botan ebi and seasonal matsutake.
Book3 weeks ahead
TipCounter only; reservations open three weeks ahead.
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.
