I had been looking forward to this sushi restaurant for 3 months since making a reservation. There were only 2 seatings at 18:00 and 20:30, and I got in for the later one. The restaurant had only 8 counter seats. We started with 6 amazing appetizers, followed by one piece of sushi at a time, each one more delicious than the last. The chef serves fresh, local ingredients, so the menu changes daily. The sushi was so delicious, especially the herring (with pickled radish), salmon roe, sea urchin, salmon, and conger eel. Every piece was truly impressive. I am no expert, but this place is a must-visit for sushi lovers. It was incredibly delicious! Thank you for the wonderful meal!

In conclusion, it is a wonderful restaurant. It has more of a Japanese cuisine vibe than a sushi restaurant, using local ingredients to create carefully crafted dishes that bring out the flavors of the ingredients. The dishes are well-seasoned and comforting, leaving both the body and mind feeling warm. The only downside was that the pickled ginger was a bit too sour, but that was the only thing that bothered me. If I have the chance to visit Sapporo again, I would definitely like to stop by this restaurant as I felt very satisfied.

It's great that they are deliberately using ingredients from Hokkaido. The sushi with Kushiro buri (which has recently become available), scallops, herring, and kinki (with liver) were particularly good. The abalone for the appetizer was Ezonawabi instead of Kuroawabi, but that's okay. I added extra orders of buri and Ezobafununi sushi. The cost performance is very good.

I had the evening course! The restaurant is located on the 4th floor of a building, giving it a cozy hideaway feel. As I sat down and ordered drinks, the chef prepared each dish with great care right in front of me, keeping me entertained. The flavors of each dish were impeccable, with perfect preparation and hidden flavors that left me speechless! The chef took the time to explain each fish dish, including its origin and seasoning, which was very helpful. I enjoyed a wonderful time in a lovely atmosphere, thanks to the chef's demeanor and personality. It was incredibly delicious! I would definitely make a reservation and visit this restaurant again!!

The main food event of this trip to Sapporo is at Sushidokoro Arima on Tanuki Koji, between Odori Park and Susukino, where you can enjoy fresh seafood from Hokkaido. This is my third visit, after a gap of three years. The restaurant serves delicious sushi made only with seafood caught in the waters near Hokkaido. The restaurant is located on the 4th floor of a building with various eateries, and as you enter, you will find a counter with a friendly chef who is ready to serve you. I opted for the chef's choice course, which included a variety of dishes like steamed yam with seafood, octopus prepared two ways, abalone from Hakodate, pickled herring from Kushiro, monkfish liver with Nara pickles, and many more. Each dish was beautifully presented and incredibly delicious. The sushi was made with white vinegar seasoned rice and topped with a variety of fresh seafood like scallops, king salmon, flatfish, tuna, prawns, and more. The meal ended with a savory miso soup with nameko mushrooms, a fatty tuna roll, and a fluffy tamagoyaki. The total bill for the meal, including additional orders of herring and fatty tuna, along with several glasses of sake and beer, came to just over 25,000 yen. It was a delightful dining experience, and I look forward to returning again in a different season.

I visited the famous restaurant Arima in Susukino. They offer courses starting at 18:00 and 20:30, but the 18:00 slot was fully booked, so I made a reservation for the later course over the phone. We started with a toast with beer, and then the feast began. 1. The course started with scallops, shrimp, and Alfonsino with grated yam sauce. 2. Octopus with okra and ponzu sauce was a nice touch. 3. Purple sea urchin and squid in jelly. 4. Abalone, liver, and seaweed with a unique flavor, topped with a rice ball to be crushed and eaten. From this point on, sake was flowing, and my memory gets a bit fuzzy. 5. Anglerfish from Funka Bay, mixed with pickled vegetables, had an amazing texture. Then we moved on to sushi. Scallop, salmon, flatfish marinated in kelp, tuna from Hakodate, half-cooked Botan shrimp, herring, Kinke from Kushiro. The latter half of the sushi included sea urchin from Shakotan, hairy crab from Shiraoi, fatty tuna... Finally, we had tamago (egg). We enjoyed Japanese sake such as Eastern Beauty from Yamaguchi, Kamo Kinshu with a carbonated taste from Hiroshima, and Niseko from Hokkaido. I could feel the chef's dedication to using only Hokkaido ingredients and enjoyed the artistic flavors and textures. It was incredibly delicious, thank you for the feast.

The Western-style dishes served as sake accompaniments are excellent, especially when paired with Japanese sake. The sushi's rice seasoning enhances the sweetness of the fish, creating a harmonious blend of flavors in the mouth. The staff, including a seemingly university student part-timer, are attentive and well-trained. The sea urchin and purple sea urchin from America each offer a unique taste experience. It was delicious!

Sushi restaurant Arima, located a 3-5 minute walk from Susukino Station, offers fantastic sushi using abundant seafood unique to Hokkaido. This popular spot in Susukino has been selected as one of the top 100 sushi restaurants in 2021 and 2022, as well as receiving the Bronze Award on Tabelog for 5 consecutive years since 2019. The L-shaped counter with 7 seats allows guests to enjoy watching the chef prepare sushi from any seat, adding a luxurious touch to the dining experience. Reservations can surprisingly be made about a month in advance by phone. We opted for the chef's choice course this time. The course started with dishes like steamed Yamato sweet potato with seafood, tender Willow octopus, rich and odorless purple sea urchin paired with sticky firefly squid sashimi, and flavorful miso-marinated rockfish known as Menke. The abalone and abalone liver sauce was exceptional, with firmer rice enhancing the sweetness of the rice and the flavor of the liver sauce lingering in the mouth. The foie gras and Nara pickled snacks were addictive with their rich sweetness. The nigiri sushi had a balanced ratio of fish to rice, allowing the seafood's umami to shine. From scallops from Kushiro and King salmon from Shiretoko to herring from Abashiri, shrimp from Otaru, and sea urchin from Ezo, the variety of Hokkaido seafood showcased the chef's skill in harmonizing them with the rice. The light-flavored flounder marinated in kelp, the rich medium fatty tuna, the bouncy and flavorful botan shrimp, the luxurious and aromatic hairy crab, and the Kinmedai and Kinmedai liver rolled sushi were all memorable. If you're looking for delicious sushi in Hokkaido, I highly recommend this exceptional restaurant. Thank you for the wonderful meal!

Today, I visited Mr. Arima, who runs a sushi restaurant on the fourth floor of a building located near Susukino Station in Hokkaido, with an address that is typical of Hokkaido, such as South 3 West 4. I tried the chef's special course, which included exceptional Hokkaido ingredients that were different from the familiar ones in Tokyo or Nagoya. The freshness and vibrancy of the seafood from Hokkaido, with its distinct aroma of the sea, was truly a different level of deliciousness. From sea urchin from Yoichi, abalone from Ezo, silver cod, hime salmon, peony shrimp, herring, hairy crab, mantis shrimp, to white asparagus, each dish was a delightful surprise. I felt a sense of wonder at the amazing ingredients of Hokkaido and could understand a bit of the passion of food enthusiasts who seek out such delicacies. The total cost for today's menu was 21,890 yen, with the chef's special course priced at 18,000 yen. The menu included dishes like steamed yam, yam potato, carabinero prawn, golden eye snapper, scallop, squid, Hokkaido Yanagita octopus, boiled octopus, Matsumae dried squid, Yoichi purple sea urchin, cucumber with dashi jelly, steamed Ezo abalone from Hakodate, liver sauce, shari white asparagus, miso-marinated silver cod from Hokkaido, Yoichi foie gras, Nara pickled anchovy, and more. The sushi selection featured scallop from Wakkanai, hime salmon from Lake Shikotsu, konbu-cured flounder from Shakotan, fatty tuna from Hakodate, horse dung sea urchin from Yoichi, peony shrimp from Funadai Bay, herring from Abashiri, hairy crab from Hidaka, golden eye snapper from Rausu, liver and skin from Ishikari, and mantis shrimp miso soup. Additional drinks were also available.

I am traveling around the country in search of truly delicious food. I love everything from high-end cuisine to casual dishes. 【Area】Sapporo City, Hokkaido, Susukino area 【Genre】Sushi 【Awards】Michelin Guide Hokkaido 2017 One Star ★ Tabelog Bronze Award 2023 Tabelog Sushi EAST Top 100 Stores 2022 【Number of Visits】First visit 【Crowdedness】Reservation required 【One-word Comment】I was able to fully enjoy Hokkaido with all the ingredients being from Hokkaido. The sushi rice was easy to eat with just the right amount of vinegar. Thank you for the meal.

Located on the 4th floor of a mixed-use building on Tanuki Street, near Susukino, Sapporo's busiest district, is "Sushidokoro Arima". This popular sushi restaurant has been awarded one Michelin star ⭐️. The owner, Mr. Arima, is known for his dedication to using local Hokkaido ingredients and serving fresh seasonal delicacies. Upon entering through the white curtain with a family crest, you will find a serene atmosphere with a white wooden counter, reminiscent of a high-end traditional Japanese restaurant. It had been three years since my last visit to "Sushidokoro Arima", and I thoroughly enjoyed the delicious sushi prepared by Master Arima once again. [Appetizers] - Seafood steamed with Yamato potato: Kinmedai, shrimp, squid, scallop - Sliced octopus (Shiranuka) - Purple sea urchin (Otaru) and dried squid (Matsumae) with bonito broth jelly - Steamed Ezo abalone with liver sauce - Grilled miso-marinated silver cod with asparagus (Hakodate) and grated radish - Ankimo (Yoichi) mixed with Nara pickles - Umeboshi for chopstick rest [Sushi] - Scallop (Wakkanai) - Smelt (Lake Shikotsu) - Flounder marinated in kelp with flounder fin (Hatsuyama) - Bluefin tuna, medium fatty tuna (Hakodate, Toi) - Botan shrimp (Funka Bay) - Herring (Abashiri) - Shrimp (Ishikari) - Hairy crab hand-rolled sushi (Shiretoko) - Sea urchin (Yoichi) - Miso soup with shrimp [Drinks] - Sapporo Classic draft beer - Sake: - Hokuto Suison Junmai Ginjo (Kuriyama, Kobayashi Sake Brewery) - Hidaka Ken Choshanmoku Junmai (Hira Takashi Sake Brewery, Ishinomaki City, Miyagi Prefecture) - Highball It was a pleasure to meet Master Arima again after a long time and have a delightful conversation. His profound knowledge of Hokkaido fish allows him to offer a variety of delicious ingredients from different regions of Hokkaido that are not easily found in Tokyo. I have been a regular at this sushi restaurant even before it relocated to its current location, and I look forward to visiting again. Thank you for the wonderful meal.

On June 2, 2023 (Friday) from 20:30, I visited after 3 months. The restaurant has a rating of 4.08 on Tabelog, won the BRONZE award in 2023, was listed as one of the Top 100 restaurants in 2017, and received a Michelin star in 2023. The chef is originally from the renowned Sushi restaurant "Hyotan" in Sapporo, and he has a strong commitment to using ingredients from Hokkaido, which makes it one of my favorite places to dine. Today's menu consisted of an omakase course only. <Appetizers> 1. Seafood steamed with grated yam, featuring scallops, squid, alfonsino, and green onion. 2. Octopus sashimi and simmered octopus with okra. 3. Ezo Bafun Uni from Yoichi and dried squid from Matsumae with a jellied sauce. 4. Steamed Ezo Abalone mixed with Hakodate liver sauce. 5. Grilled miso-marinated Atka mackerel with Asparagus from Hidaka-Shimukappu. 6. Ankimo (monkfish liver) mixed with pickled Narazuke. 7. Pickled plum for chopstick rest. <Sushi> 8. Scallop from Shibetsu Town with seaweed between the rice and the topping. 9. Masunosuke from Rausu. 10. Flounder marinated in kelp with Engawa from Hatsuyama-Betsu. 11. Medium fatty tuna from Hakodate. 12. Botan Ebi (Spotted Prawn) lightly boiled from Funka Bay. 13. Herring lightly vinegared from Abashiri with shallots between the rice and the topping. 14. Shako (mantis shrimp) soaked in Ishikari overnight. 15. Seared Alfonsino. 16. Hand roll with hairy crab meat mixed with Ibaragani roe. 17. Miso soup. 18. Soy-marinated eggs of Masunosuke. 19. Herring (additional). 20. Engawa (additional). 21. Masunosuke (additional). 22. Medium fatty tuna (additional). Every dish from start to finish was delicious as always.

Around 17:30 and starting at 20:30, the restaurant had two seating times, and I joined the second seating which had a full counter for 8 people. They only offered a course for 18,000 yen including tax. We had about 6 appetizer dishes before the sushi, and everything was delicious. The sushi consisted of about 8-10 pieces, and they were also delicious. The chef explained each dish carefully, which was nice. All the fish were from Hokkaido, and the chef talked about his love for Hokkaido. He mentioned the difficulty in selecting shiny fish due to the Hokkaido-only rule. Some fish like Kohada that are commonly served in Edomae sushi might not be available. We had about 5 bottles of sake for 2 people, each costing around 1,000 yen, so we could drink as much as we wanted. We enjoyed delicious appetizers, sushi, and sake, and the total cost including tax was 22,000 yen per person. I thought this was quite reasonable. I would recommend this sushi restaurant.

On the second day of my trip to Hokkaido, the highlight was a sushi course that cost 20,000 yen and had a rating of over 4 on Tabelog. The restaurant had only 7 seats at the counter, where the chef prepared all the dishes in front of us. The small dishes at the beginning were all incredibly delicious, especially the sea urchin which I usually don't like, but it was amazingly tasty when eaten with dashi. The liver and pickled vegetables mix was also outstanding and paired perfectly with the sake. After enjoying 6 dishes, we finally got to the sushi, which was of top-notch quality. The difference in the texture of the rice was noticeable, and each grain stood out. The freshness and quality of the fish, along with the skillful preparation, brought out the best flavors. The ikura at the end was seasoned with dashi instead of soy sauce, giving it an elegant and delicious taste. Even with a variety of dishes, there wasn't a single one that was not excellent. A friend who knows several high-end sushi restaurants also praised this as the best they've ever had. This is definitely a place I will visit again.

I had a very delicious sushi in a gentle atmosphere where I could relax. The rich seafood soup topped with yamaimo, the thick scallops, the sweet boiled botan shrimp... It was blissful. This sushi restaurant in Hokkaido has become my favorite. Thank you for the meal, I will visit again.

After a three-year absence, I visited the renowned sushi restaurant run by artisan Arima in the north, and I was impressed by how much his sushi skills had evolved. The omakase course allows you to enjoy the seafood caught in Hokkaido. There are many dishes that can only be tasted in Hokkaido, which I believe will leave you highly satisfied. The selection of sake was plentiful, and I was able to enjoy several types that complemented the sushi. I definitely plan to come back to this restaurant again!

Visited after a month on February 28, 2023 (Tuesday) from 8:30 pm. Food log 4.05 BRONZE 2023, Top 100 Restaurants 2017, Michelin Star 2022, Go-E-Miyo 3 Tock. Tonight's dinner was here! Visited after a month. The head chef is from the long-established "Sushi Dokoro Hyotan" in Sapporo, and he has a commitment to Hokkaido ingredients, making it one of my favorite restaurants. Today's ingredients are all from Hokkaido! The menu is omakase course only. <Appetizers> 1. Yam steamed with seafood covered with whitebait and maitake mushrooms. 2. Vinegared miso octopus with leeks. 3. Sashimi of octopus with ponzu sauce. 4. Homemade herring roe and Rausu Bafun sea urchin with jellied sauce. 5. Steamed Ezo abalone with liver sauce. 6. Added sushi rice to the leftover liver sauce and mixed well to make it like risotto. 7. Grilled star anise with Hokkaido miso pickles. 8. Ankimo mixed with chopped Nara pickles. 9. Pickled plum for chopstick rest. <Sushi> 10. Scallop from Shibetsu with seaweed between the rice and the topping. 11. Great scallop from Rausu. 12. Flounder marinated in Shakotan kombu. Topped with engawa. 13. Fatty tuna belly from Hakodate. 14. Boiled button shrimp. 15. Herring lightly vinegared from Otaru with shallots between the rice and the topping. Despite the spawning season, it is fatty and delicious. 16. Spear squid from Matsumae. 17. North Pacific giant scallop from Notoro. 18. Seared alfonsino. 19. Hand-rolled hairy crab. 20. Miso soup. 21. Toro-taku roll. 22. Fatty tuna belly from Hakodate (additional). It was peeled and molded. Incredibly tender and sweet with fat. 23. Great scallop (additional). 24. Herring (additional). Everything from start to finish was delicious this time as well. #Sushi Dokoro Arima #Sapporo Gourmet #Hokkaido Gourmet #sapporo #hokkaido #Top 100 Restaurants on Food Log #Highly rated on Food Log #Michelin #Michelin One Star #michelinrestaurant #Hard-to-book restaurant #sush #sushilovers #sushi #sushi #sushi lovers #Connect with gourmet lovers #Connect with gourmet people #Gourmet Instagram #Food Instagram #Gourmet #Foodie #Foodiegram #Foodporn #Foodstagram

Utilization situation and precautions・Holiday start at 20:30・Used by 2 people・Reserved a few days in advanceStore information: Located on the 3rd floor of a building a short walk from Susukino Station. The small 8-seat interior was a bit surprising when taking the elevator up. The restaurant was fully booked on the day, but we were able to secure seats with a reservation made a few days in advance. It seems relatively easy to make a reservation. Menu (6 items)・Yam steam dish: Yam lid with KinKi, Shirako, Maitake, and green onions in dashi broth.・Soft-boiled water octopus from Hakodate.・Uni (from Rausu) and fresh herring roe in dashi jelly.・Ezo abalone with liver sauce (seaweed tsukudani, cream). Served with a small portion of rice, mix the leftover sauce to eat.・Yamato miso-pickled octopus from Hidaka with grated daikon.・Ankimo of Yoichi monkfish liver mixed with Nara pickles and rice (7 items)・Hokkaido scallop (Shibetsu) cut in half by hand. Inside is grilled seaweed.・King salmon (Masunosuke) from Rausu. Topped with chopped green onions and ginger.・Flounder (Shakotan) marinated in kombu.・Tuna (Hakodate).・Botan shrimp (from Funka Bay) lightly blanched.・Shimesaba. Topped with kombu simmered in sweet vinegar.・Spear squid (Matsumae).One piece of grilled KinKi from Kushiro.Hokkaido surf clam miso soupRolled sushi with Shiraoi? Hair crab additionBotan shrimp (around 2000-3000 yen)Total of 17 items in just 2 hours. Additional orders are based on today's offerings. As they are particular about Hokkaido ingredients, they may not have a wide variety of ingredients. Everything was carefully prepared and delicious. The rice was generally small and less acidic. Drinks were all around 1000 yen, not too expensive. Overall, it is convenient and easy to use, and using this place when eating sushi in Hokkaido would be very satisfying. The well-oiled salmon, monkfish liver, and others were all dishes that you would want to eat again. Without additional orders, it would be around 18,000 yen. It was a very good experience.

The meal at this restaurant was a delightful experience. Each dish was expertly prepared and showcased the flavors of Hokkaido. From the mountain yam steamed with taro to the abalone steamed in liver sauce, every bite was a revelation. The chef's creativity shone through in dishes like the miso-marinated octopus liver and the scallop with half cut by hand. The sushi selection was equally impressive, with standout items like the Hokkaido scallop and the King salmon caught off the coast of Hokkaido. The attention to detail and the chef's sincere approach made the dining experience truly memorable. I would love to take home a bottle of that delicious octopus liver.

Sapporo's popular sushi restaurant, Sushidokoro Arima, located in Susukino. The day after the Sapporo Snow Festival, I carefully walked on the snow-covered sidewalk to visit this restaurant. I opted for the omakase course, which started with dishes like Yamato steamed (cod milt), Hakodate octopus sashimi, soft-boiled sea urchin, herring roe with broth jelly, Ezo abalone with liver sauce, miso-marinated Hachikaku from Nichinan, monkfish liver with Nara pickles, and more. The sushi selection included Botan shrimp, King salmon from Rausu, Kombu-cured flounder, chum salmon from Shakotan, medium fatty tuna, natural scallops from Hakodate, Yari squid from Ishikari, Kin-ki sashimi, seared hair crab, miso soup, and more. The focus was on Hokkaido's local ingredients, and the seasoning was gentle to let the quality of the ingredients shine. I was particularly impressed by the King salmon and the tender Hokkaido scallops. The dishes were paired with Taka Highball and various types of sake. Overall, it was a fantastic restaurant where you could enjoy high-quality Hokkaido ingredients at a reasonable price.

All the seafood sourced from Hokkaido was very carefully selected and delicious. The cost performance was excellent at 20,000 yen per person. Personally, I particularly enjoyed the salmon roe and sea urchin with jelly topping, as well as the sushi with fresh squid.