Yakiniku Gurumans Ito is a yakiniku fine-dining restaurant in Susukino, Sapporo.
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.
Must order: Cut-to-order seasonal omakase: shin-shin, kainomi and rare offal in single-slice portions.
Tip: Reservations via autoreserve.com; walk-in only after 22:00. Closed Wednesdays.
Address: Chuo-ku, Sapporo 060-0063, Japan
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 ¥¥¥¥.
Order: Sushi-and-tempura omakase with Hokkaido shirako, botan ebi and seasonal matsutake.
Tip: Counter 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.
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 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 ¥¥¥¥.
Order: Sushi-and-tempura omakase with Hokkaido shirako, botan ebi and seasonal matsutake.
Tip: Counter 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 ¥¥¥¥.
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.
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.
