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 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 Omakase nigiri progression; the chef builds the run from the morning's catch.
Chef Yasutomo Tanaka opened this Susukino counter in 2017 at age 30 and switched to all-nigiri omakase on the fourth anniversary. Priced at ¥¥¥¥.
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 Sushi-and-tempura omakase with Hokkaido shirako, botan ebi and seasonal matsutake.
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 Daily sashimi set; grilled hokke (atka mackerel) is the menu's quiet hero.
A Susukino seafood izakaya with the owner's port-to-port purchasing run. Sashimi sets, grilled fish and Hokkaido sake at a 30-seat counter and tables.
Order Sankan three-crab course: one whole king-crab leg, hairy-crab sashimi and snow-crab nabe.
Susukino's other heavyweight crab house. Six floors, course menus across all three Hokkaido crabs plus a third-floor sushi counter and private tatami rooms.
Also on our listsSushiya no SaitoSushi HidetakaSushi Saiko
