Keyaki Susukino Honten is a japanese ramen restaurant in Susukino, Sapporo.
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.
Signature dishes: Miso ramen, Spicy miso ramen, Wantan miso ramen
Must order: Miso ramen with extra noodle (omori) and a wantan add.
Tip: Hours 10:30-04:00; queue forms by 19:00. Sister-store Keyaki bowls also reach the Stellar Place sixth floor near Sapporo Station.
Address: Chuo-ku, Sapporo 064-0806, Japan
The shrimp-paste ramen shop south of Susukino, concentrating Hokkaido amaebi shells into a deep umami broth the city now exports nationally.
Signature: Ebi miso ramen, Ebi shio ramen, Shrimp paste ramen
Order: Ebi miso ramen; you can choose the shrimp-paste intensity.
Tip: Open until 03:00 most nights; expect a wait after midnight; midnight order is the local move.
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.
Signature: Shinshu miso ramen, Aged miso ramen, Spicy miso ramen
Order: Aged miso (Koshu) ramen, the menu's deepest broth.
Tip: Closes when the soup runs out; queue from 11:30 lunch and after 21:00 dinner.
A Susukino yakitori counter working Hokkaido jidori chicken over white binchotan. Skewer-by-skewer omakase and a sake list weighted to Hokkaido breweries.
Signature: Bincho-charcoal skewers, Tsukune, Hokkaido chicken neck
Order: Tsukune meatball with quail-egg yolk and a thigh-skin (kawa) finisher.
Tip: Counter only; book a week ahead. Sake list weighted to Hokkaido breweries like Otokoyama.
A Susukino omakase counter opened 2012, ten seats, using nearly all-Hokkaido seafood. A short walk from Hosui Susukino subway; quiet room, omakase only.
Signature: Hokkaido omakase, Aged tuna nigiri, Sea urchin nigiri
Order: Sushi-only omakase, no small dishes between.
Tip: Counter only; book through Tableall; reservations open about six weeks ahead.
Chef Hidetaka trained at Sapporo's Michelin-starred Sushi Zen before opening this eight-seat cypress counter. Located in Susukino. Priced at ¥¥¥¥.
Signature: Aged nigiri, Hokkaido omakase, Otoro
Order: Omakase; the dry-aged tuna progression is the house signature.
Tip: Counter only; reservations open six weeks ahead. Cash-or-card and bring time to talk.
The shrimp-paste ramen shop south of Susukino, concentrating Hokkaido amaebi shells into a deep umami broth the city now exports nationally.
Signature: Ebi miso ramen, Ebi shio ramen, Shrimp paste ramen
Order: Ebi miso ramen; you can choose the shrimp-paste intensity.
Tip: Open until 03:00 most nights; expect a wait after midnight; midnight order is the local move.
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.
Signature: Shinshu miso ramen, Aged miso ramen, Spicy miso ramen
Order: Aged miso (Koshu) ramen, the menu's deepest broth.
Tip: Closes when the soup runs out; queue from 11:30 lunch and after 21:00 dinner.
A Susukino yakitori counter working Hokkaido jidori chicken over white binchotan. Skewer-by-skewer omakase and a sake list weighted to Hokkaido breweries.
Signature: Bincho-charcoal skewers, Tsukune, Hokkaido chicken neck
Order: Tsukune meatball with quail-egg yolk and a thigh-skin (kawa) finisher.
Tip: Counter only; book a week ahead. Sake list weighted to Hokkaido breweries like Otokoyama.
The Daimaru branch of Sushi Zen, the Sapporo sushi house founded 1971 whose Maruyama honten earned a Michelin star in the 2017 Hokkaido edition.
Signature: Edomae nigiri, Hokkaido omakase, Botan ebi
Order: Hokkaido seasonal omakase, 10 to 14 pieces with soup and dessert.
Tip: Lunch sets are the steepest discount on the omakase progression. The honten in Kita 1-jo Nishi 27 is the Michelin counter.
A Susukino omakase counter opened 2012, ten seats, using nearly all-Hokkaido seafood. A short walk from Hosui Susukino subway; quiet room, omakase only.
Signature: Hokkaido omakase, Aged tuna nigiri, Sea urchin nigiri
Order: Sushi-only omakase, no small dishes between.
Tip: Counter only; book through Tableall; reservations open about six weeks ahead.
Chef Hidetaka trained at Sapporo's Michelin-starred Sushi Zen before opening this eight-seat cypress counter. Located in Susukino. Priced at ¥¥¥¥.
Signature: Aged nigiri, Hokkaido omakase, Otoro
Order: Omakase; the dry-aged tuna progression is the house signature.
Tip: Counter only; reservations open six weeks ahead. Cash-or-card and bring time to talk.
