What’s in Season in Sapporo

What is in season in Sapporo, and what to order when the market changes.

Next up in Sapporo

20 Nov to 25 DecGerman Christmas Market food

Spring

Hokkaido asparagus: Green-and-white asparagus from May through early June across Hokkaido's farms; the menus at Saera and Magic Spice run asparagus weeks.
Sakura masu (cherry trout): Spring-run trout from Hokkaido rivers, in season April through June; the kaisendon stalls at Nijo Market feature sakura masu nigiri specials.

Hokkaido sweet corn: Tokachi and Furano sweet corn from late July through September; the Sapporo Odori Beer Garden grills it whole at every chome from mid-July.
Bafun uni from Rishiri and Rebun: Hokkaido sea urchin season runs June through August. Sushi Miyakawa, Sushiya no Saito and Sushi Hidetaka all feature bafun uni as the centrepiece nigiri in summer.
Hokkaido hamo (pike conger): Pike conger from southern Hokkaido waters, June through August. Sushi Zen and seasonal kaiseki rooms in Susukino feature hamo through summer.

Kegani hairy crab: Hokkaido hairy crab season runs September through November. Kani Honke and Kani Shogun both lead with kegani kaiseki and steamed-whole courses through autumn.
Salmon ikura: Hokkaido salmon-roe season runs September through October. Nijo Market and Sapporo Curb Market both stack ikura over rice in donburi specials.
Hokkaido scallop (hotate): Okhotsk and Funka Bay scallops peak in autumn. Sushi Saiko, Sushiya no Saito and Sumire (in scallop-miso ramen) all feature scallop in autumn.

Tarabagani king crab: King crab season runs November through February in Hokkaido waters. Sapporo Kani Honke and Kani Shogun lead with king-crab leg and kaiseki across winter.
Hokkaido oyster: Akkeshi-Bay oysters peak December through February. Raw Bar Susukino and Bar nano gould both run oyster pairings with Hokkaido sake through deep winter.
Hokkaido ramen warming bowl: Sumire and Aji no Sanpei's miso bowls (lard-capped, heat-stable) shine through Sapporo's coldest months between January and February.