The restaurants worth a reservation in Sapporo, from neighbourhood bistros to the new classics.
The restaurants worth the trip in Sapporo: bistros, neo-classics, neighbourhood favourites, and the rooms locals book first.
27 places
Order The full omakase course; chef chooses the season's best Hokkaido catch.
Sapporo's only three-star Michelin sushi room. Chef Masaaki Miyakawa works Hokkaido seafood across two seatings at a seven-seat Maruyama counter.
Order The Kiwami evening omakase, 8 to 9 plates plus nigiri progression.
Chef Akira Saito's Ezomae-style sushi counter at the south edge of Susukino, working only Hokkaido catch into Kiwami and Miyabi omakase courses since 2000.
Order 100-minute Genghis Khan tabehoudai with all-you-can-drink Sapporo Classic.
The brewery's flagship hall and Genghis Khan grill in an 1890 brick brewing house. Five halls, dome-grills and Sapporo draft from the source.
13 of the restaurants on this list are in Susukino. So are these tours and tastings.
Order One-plate Sapporo-cut lamb served with sliced onion, leek and the house tare.
The Susukino jingisukan room since 1954, with dome grills at every seat and a one-cut lamb menu. Atozuke-style dipping sets Daruma apart in the city.
Order Sapporo-cut lamb plate at the dome grill; order another before you finish the first.
Daruma's 2009 spillover branch behind COCONO Susukino, one minute from Susukino subway. Same single-cut lamb, same dome grills, slightly fewer queues.
Order Lamb-shoulder loin with the family aizome marinade and the trio comparison set.
The Matsuo chain's flagship east-side branch in Sapporo, 10 minutes from Higashi-Kuyakushomae. Marinated lamb is the house style, opposite Daruma's atozuke.
Order Kegani hairy crab in the steamed kaiseki course paired with crab sashimi.
The seven-storey Honten near Sapporo Station, the city's reference crab restaurant since 1964, working all three Hokkaido crabs across course menus.
Order Chicken-leg soup curry at the kakuteru spice level; rice on the side, fork-and-spoon.
The original soup curry shop. Founder Taizan Shimomura coined the term here in 1993, riffing on Indonesian soto ayam with chicken broth and 30 spices.
Order Knuckle pork soup curry with 21 vegetables; the broth is lighter than Magic Spice.
The Susukino soup-curry shop two minutes from the station. Chicken leg, knuckle pork and Hokkaido vegetables in a clearer broth than Magic Spice.
Order Tender chicken leg with Hokkaido vegetables; spice level five for first-timers.
Founded 2007, Garaku built its name on a clear 21-spice broth and slow-cooked chicken leg. Underground room behind a stone facade near Bus Center.
A sample of Sapporo hotels from our booking partner, who list 550 here. Live prices and availability open on their site.
Theatel Sapporo
With a stay at Theatel Sapporo in Sapporo (Chuo-ku), you'll be steps from Soseigawa Park and Tanukikoji Sho...
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plat hostel keikyu sapporo sky
With a stay at plat hostel keikyu sapporo sky in Sapporo (Chuo-ku), you'll be steps from Soseigawa Park and...
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Fino Hotel Sapporo Odori
A stay at Fino Hotel Sapporo Odori places you in the heart of Sapporo, steps from Tanukikoji Shopping Stree...
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APA Hotel Sapporo
Located in Sapporo (Chuo-ku), APA Hotel Sapporo is within a 15-minute walk of Ramen Yokocho and Nijo Market...
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Stays are listed by our booking partners, not editor picks. We earn a commission if you book, at no cost to you.
Order Knuckle pork soup curry, broth of choice (1-4 spice).
Picante opened 1996 north of Hokkaido University campus, one of the founding soup-curry houses after Magic Spice. The Hokudai-mae original keeps the queues.
Order Miso ramen with extra ginger ground tableside.
The miso-ramen counter consistently ranked top of Sapporo Tabelog at 3.96. Saimi blends three white misos with a clear pork-bone base; queue early.
Order Miso ramen with extra chashu; the lard cap stays piping.
The Murakami family ramen house, opened 1964, codified the Sapporo miso style with a thick lard cap sealing the broth heat-stable through winter.
Order Miso ramen, post-izakaya order.
Sumire's late-night Susukino outpost, one minute from the subway exit, pouring the same miso broth as Nakanoshima honten until 03:00 most nights.
Order Miso ramen, served the same way since 1955.
The origin shop for Sapporo miso ramen. Founder Morito Omiya created the miso bowl here in 1955; the menu still leads with the original broth.
Order Miso ramen with extra noodle (omori) and a wantan add.
A Susukino miso-ramen specialist since 1999, Keyaki folds three regional misos around a pork-and-vegetable base. Constant one-hour queue at the small counter.
Order Ebi miso ramen; you can choose the shrimp-paste intensity.
The shrimp-paste ramen shop south of Susukino, concentrating Hokkaido amaebi shells into a deep umami broth the city now exports nationally.
Order Aged miso (Koshu) ramen, the menu's deepest broth.
Shingen's Susukino branch, the line-out-the-door miso shop with a Shinshu-style broth lighter on lard than classic Sapporo miso. Open until 01:00.
Order Tsukune meatball with quail-egg yolk and a thigh-skin (kawa) finisher.
A Susukino yakitori counter working Hokkaido jidori chicken over white binchotan. Skewer-by-skewer omakase and a sake list weighted to Hokkaido breweries.
Order Hokkaido seasonal omakase, 10 to 14 pieces with soup and dessert.
The Daimaru branch of Sushi Zen, the Sapporo sushi house founded 1971 whose Maruyama honten earned a Michelin star in the 2017 Hokkaido edition.
Order Sushi-only omakase.
A Susukino omakase counter opened 2012, ten seats, using nearly all-Hokkaido seafood. A short walk from Hosui Susukino subway; quiet room, omakase only.
Order Omakase; the dry-aged tuna progression is the house signature.
Chef Hidetaka trained at Sapporo's Michelin-starred Sushi Zen before opening this eight-seat cypress counter. Located in Susukino. Priced at ¥¥¥¥.
Order Sankan course with one whole king crab leg, hairy-crab sashimi and snow-crab nabe.
Susukino's other heavyweight crab house in Sapporo. Six floors of course menus across king, snow and hairy crab, plus a third-floor sushi counter.
Order Chikuwa pan and Hokkaido potato bread, hot from the rack.
The bakery that invented chikuwa pan in 1983. Donguri sells around 2,300 of the fish-cake-and-mayo loaves a day across its nine Sapporo branches.
Order Forest Drops hand-drip with a slice of gateau fromage.
The Sapporo kissaten that built a coffee dynasty. Morihico opened 1996 in a wooden house behind Maruyama Park, hand-roasted beans and flannel drip.
Order Sanshoku-don of king crab, sea urchin and salmon ikura.
A Nijo Market sushi-and-donburi counter run by a Hakodate fishmonger. The Sapporo-style kaisendon stacks raw crab, uni and ikura over rice; market hours.
Order Chicken soup curry with the second-tier spice; finish with the haskap lassi.
A second-generation Susukino soup-curry shop with farm-direct vegetables from Naganuma. Three broths plus a Pakistani-style fruit curry option.
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