I had some assorted sushi cuts and then ordered my favorites. The sea urchin was from Hamanaka in Kushiro, the flounder was lightly salted from Hakodate, and the tuna was local from Kushiro. All the toppings were of high quality. Despite the red tide causing a shortage of sea urchin, the quality was surprising. I was worried that the flounder might be small since it weighed around 1-1.5 kilograms, but it turned out to be of good quality. The tuna caught in Kushiro at this time of year migrates to the Pacific Ocean off Hokkaido chasing squid. Although Oma is famous, basically, wherever there are squid, there are tuna. Tempura and marinated gindara with red koji are also good side menu options at the sushi restaurant. In the past, sushi restaurants mainly focused on making sushi, and there were not many elaborate fish dishes. Nowadays, sushi restaurants serve fish dishes comparable to traditional Japanese cuisine. They want customers to enjoy a variety of fish in different forms, but sometimes they serve less tasty fish or cheap fish that are readily available. Typical examples are oily fish that live relatively deep in the sea, such as kinmedai and nodoguro. In the past, such fish did not appear in Edo-style sushi. It was impossible to catch such fish in the deep areas of Tokyo Bay, and there was no fishing technology in the past. Although they are good for sushi, the size of the fish matters. Flounder should be 2-3 kilograms, as the fat content decreases with larger sizes. Octopus over 1.5 kilograms is tastier than small octopuses. Generally, larger tuna is tastier. When I was young, I loved sushi and ate it every week at high-end sushi restaurants. Through conversations with traditional sushi chefs, I accumulated this knowledge little by little. The tuition I paid for this knowledge could probably buy a Mercedes-Benz S-Class easily. I do not intend to favor this restaurant, but they have a better selection of quality fish compared to the top 100 restaurants on Tabelog in this area.

I have only been to one sushi restaurant in Asahikawa before, but this time I decided to try a new one. I consulted with them when making the reservation and ended up adding some appetizers to the regular menu, which turned out to be just the right amount in terms of portion. I was very satisfied with the meal. The appetizers included yuba topped with ikura, toro with uni, grilled nishin with koji, squid somen with wasabi, myoga, and green onion, seared kinki liver with sauce, and shari with autumn swordfish umemaki tempura with sweet pepper, sweet shrimp chawanmushi, hirame sushi with engawa, seared Hokkaido surf clam with shichimi, nishin from Hanabaru with sweet shrimp miso, maguro zuke isobemaki, toro kohada, kohada with ikura, anago from Miyagi, and jisumijiru from Nagano. I also enjoyed Nagano Purple Beer and sake.

On Wednesday, August 23, 2023 at 8:00 PM, my subordinate and I went out to eat. It was another hot and humid day. The appetizer (which I accidentally deleted) was a cold clam soup with a hint of trefoil, a nice touch. We started with octopus sushi, which was beautifully presented with octopus shaped decorations. Is this a specialty of Asahikawa? Excellent. The next dish was a mini veranda topped with flying fish roe, crispy seaweed, and it was delightful. The squid, which I forgot to take a picture of, was skillfully prepared with a fine knife, very tasty. We finished with a dish of egg and summer favorite tiger prawn, a perfect way to end the meal. My subordinate's sushi was similar, and we enjoyed 1 highball each, totaling 8,965 yen. Thank you for the wonderful meal.

On July 27, 2023, Thursday at 9:30 PM, still hungry after Sanshiro, went to Konishi Sushi alone. Sat at the counter for the first time. Ordered a highball for 605 yen, octopus legs for 330 yen, delicious. The rice easily breaks apart in the mouth, complementing the toppings. Sweet shrimp for 440 yen, tasty. The rice looks a bit messy, but it holds together well. Flying fish for 275 yen, crispy with a nice seaweed aroma. Marinated gizzard shad for ? yen, enhanced with kelp! Hard to describe, just delicious. Kappa maki for 330 yen with extra wasabi (forgot to take a picture), perfectly seasoned. Total bill came to 3,410 yen. Fully satisfied, thank you for the meal.

When staying in Asahikawa, I was recommended to visit this place, and I decided to give it a try. As expected from a recommendation by Hoshino Resorts, it was a flawless "long-established sushi restaurant"! The "Premium Nigiri" set for ¥3960 includes exquisite crab, abalone, sea urchin, salmon roe, surf clam, medium fatty tuna, sweet shrimp, and yellowtail. This price is very reasonable for such high-quality sushi. This is why I can't stop traveling to Hokkaido. I just keep coming back here!

I had been unable to make a reservation at Konishi Sushi for a while, but when I passed by the restaurant, I saw several customers leaving and decided to try my luck. Luckily, I was able to get a seat and ordered the chef's selection of 12 pieces of sushi. The sushi was served in two rounds, which I appreciated. Each piece was well-prepared and seasoned perfectly. The additional rolls were served at the end as well. The staff were friendly and I had a great experience overall. I would definitely like to visit again!

This introduction is from a little while ago when I went there. It was almost abandoned... (^_^;) I remember there was a special request menu... I found it! [Shime-saba nori maki] was so delicious♡ It's not on the menu, but you might be able to order it depending on the situation (*^^)v I tried various other dishes too...♪*ﾟFinally, I was able to go back and enjoy it like before...♪*ﾟI always leave satisfied whenever I go, I think it's a wonderful sushi restaurant✩.*˚I am extremely satisfied♬Thank you for the meal~(*˘︶˘*).｡.:*♡

It used to be a regular sushi restaurant! I didn't feel like going back again, tried a few items but... it was delicious before! I will try to find a new delicious sushi restaurant to go to next time. I'm considering where to go next.

I have some happy news to share - I will be dining at #KonishiSushi! It's the perfect place for such occasions. I chose the omakase course for around 12,000 yen on Hot Pepper. I didn't know there was a 13,000 yen option on Tabelog. The freshness, uniqueness, taste, cleanliness, and service were exceptional, and I had a wonderful time. Whether for everyday dining or special occasions, I think this restaurant offers high satisfaction. Thank you for the delicious meal!

This trip was mainly focused on the Ice Waterfall Festival and Asahiyama Zoo. Because of that, we couldn't really be picky about food, and this meal was the only gourmet experience of the trip. However, my companion started feeling unwell halfway through and couldn't finish their meal. I felt sorry for them. I decided to finish the meal on my own. I only have one photo, but I ate in silence. By the time I finished eating, a friendly solo female traveler of the same age came in and we were able to have a nice chat. This kind of trip is also enjoyable. The food was delicious. Thank you for the meal.

I tried attacking with seasonal ingredients focusing on my favorite Bafun sea urchin and Botan shrimp ❤️ ○ First, I enjoyed the Bafun sea urchin from Shikotan as a snack ❤️ It is additive-free, sweet, and rich in flavor ❤️❤️ ○ The flatfish from Yoichi, soaked in kelp, dehydrated with kelp to enhance the flavor, and the best texture due to aging‍♀️ ○ The Botan shrimp from Hanhoro is super bouncy ❤️ ○ The freshness of the spring herring from Haboro is outstanding ✨ The way it is cut with a knife is also excellent ✨ Perfect bone removal and cutting✨ ○ The nodoguro from Nagasaki is even more delicious with the seared skin ✨ ○ The mountain wasabi on top of the pickled Chinese cabbage is so delicious that the mountain wasabi alone can be a sake snack‍♀️ ○ The miso soup with silver burdock grass from Wakkanai has a moderate taste of the sea and a chewy texture, which is delicious ✨ ⚠️ The nigiri in the photos are all small size ☆ The live Ezo black abalone from Shakotan has a good crunchy texture with a hint of seaweed flavor, it's the best! ☆ Bafun sea urchin ❤️ This appearance speaks for itself ❤️ The best taste ❤️ ☆ The shirako from Nemuro is about time to finish eating ✨ Known as "tachi" in Hokkaido! I had it for the first time in nigiri, but the collaboration of the soft rice and the texture, and the mixed taste are too delicious ♪ ☆ This salmon roe is not just any roe ♪ It's the rare Esashikizaki salmon salted roe ❤️ Beautiful in appearance and the taste and texture are quite handsome ✨ Everyone falls for it ✨✨ ☆ Another Botan shrimp for the finish ❤️ The bounciness is irresistible ♪ I had the head and eggs in gunkan style ♪ Oh, delicious ✨✨ The rice is generally on the softer side, which is my preference ✨ I recommend Hokkaido sake for drinks. I had both cold and hot sake at Niseko, and both were delicious ✨✨ As the seasons change, I am happy to enjoy different seasonal ingredients deliciously ♪

The mackerel at this restaurant is something else... I always seem to encounter mackerel tails at other places... So, when I've had enough of that, I come to Konishi Sushi for some mackerel rehabilitation (*^ω^*)♬【Mackerel】♬ This time, it was a year-end party scene with the president of a customs-related company whom I'm always grateful to. We enjoyed various dishes at the Konishi counter. Even though we had plans to visit a few more places, we left feeling satisfied with the high level of service at this wonderful sushi restaurant♬ I got a full takeout of the packed mackerel♬ Thank you for the meal~(*˘︶˘*).｡.:*♡

This is a visit from quite a while ago. I haven't been able to keep up with organizing my photos... I almost buried them... Since this is an official visit, I will quietly foot the bill. Although I would like to fully enjoy myself at Konishi-san's place, sometimes I can also enjoy being quiet... It was a slightly unsatisfying gathering, but I have memories of revisiting soon afterwards and having a great time. At Konishi-san's, the sushi is of course delicious, and the sake is also good. The sashimi and creative Japanese dishes made with carefully selected seasonal ingredients are also exquisite. I have a lot of reviews piling up, so I may mix up the order a bit... Thank you for the meal.

(Recorded on 29th November 2022) Visited during the late October weekday dinner time. When visiting Hokkaido, I often opt for more affordable conveyor belt sushi for seafood, but this time I decided to try a traditional sushi restaurant in the Asahikawa Station area. The highly rated upscale restaurants were a bit out of my budget, so I chose this restaurant with around ¥10,000 per person budget. - Where is the restaurant located? The restaurant is about a 7-minute walk from Asahikawa Station. Walking north on Showa Street that runs north-south through the area, turn left at the intersection with a liquor store called "3-jo 6-chome" and it will be the 4th building on the left. The area is known for its nightlife spots, so the restaurant doesn't have the traditional sushi restaurant vibe, which might make first-time visitors hesitant. - How crowded was it and what was the atmosphere like inside? I made a reservation in advance for fear of not getting a table during dinner time on a weekday at 7 pm. The day before, I made a reservation online and there was only one table seat left at that time. Even on weekdays, it seems common for the restaurant to be fully booked with reservations, so booking in advance is essential. Upon arrival, there was a sign at the entrance saying "Fully booked with reservations today," and inside, the restaurant had a clean and bright interior with about 10 counter seats and 3 tables for 6 people each at the back. I had no choice but to sit at a table this time, but the seating was a bit tight with the tables placed back to back. For a livelier experience, I recommend sitting at the counter where you can watch the sushi being prepared. - What are the recommended menu items? The restaurant offers the option to order a la carte, but they also have set courses of 12, 14, or 16 pieces selected from the daily recommendations. I opted for the "14-piece course (¥7,700)" this time. There is also a wide selection of a la carte sushi, ranging from ¥220 to ¥1,200 per piece. Premium items like bluefin tuna, salmon roe, and snow crab cost around ¥600 per piece. The drink menu includes beer, shochu, wine, and a variety of sake. Sake options include local Hokkaido sake as well as sake from different regions in Japan, priced at around ¥1,000 per 180ml. - Summary I ordered the "14-piece chef's choice set (¥7,700)" and added 3 pieces of a la carte sushi, along with sake and beer, totaling around ¥18,000. While it may seem a bit pricey at around ¥10,000 per person, the distinct flavors of each seafood item stood out more than the sashimi I usually have. The carefully selected ingredients from different regions and parts of the fish showcased the unique flavors. The visual presentation was also enjoyable. The set course included Hokkaido salmon roe, sea urchin, medium fatty tuna, and spot prawn, making it a good value for money. Whether enjoying a quiet meal alone at the counter or having a lively group dinner at a table, this restaurant offers a wide range of options to enjoy delicious sushi. Since fish flavors vary with the seasons, I would definitely order the chef's choice set and add a few a la carte items on my next visit. For more details, please check the blog link below: http://kimura.li/memo/?p=35662

The sushi was delicious for the price. It's a small cozy restaurant. Lately, I've been disappointed by Hokkaido sushi, so I ordered a small set, but everything was so tasty that I kept ordering more (laughs). The marinated salmon was especially delicious, so I ordered it again. Thank you for the meal!

Early October, third day of a business trip to Hokkaido. This evening, I had a dinner meeting with a client's president in Asahikawa. This president has been persistent and somewhat annoying, always treating me like a young kid and saying things that I don't appreciate. Despite using "Corona" as an excuse to decline his evening invitations for the past two years, I felt guilty this time due to his company being a major client, so I reluctantly agreed to join him for dinner. He asked me if I preferred a kaiseki meal or sushi, and I chose sushi as it seemed like a quicker option. So, we ended up at a small and bustling sushi restaurant called "Konishi Sushi" in the downtown area. The place was packed, and it seemed like the president was a regular here as the menu had already been discussed in advance. We started with a luxurious sashimi platter with octopus, crab, shrimp, and sea urchin, all beautifully presented and incredibly fresh. We then enjoyed homemade pickles, steamed egg custard, and more while savoring beer and sake. The conversation with the president was surprisingly mellow, thanks to the chef's interactions at the counter. The sushi selection included blackthroat seaperch, shrimp, golden eye snapper, crab, and octopus, all reflecting the flavors of Hokkaido. The vinegar rice was slightly mild, complementing the toppings well. The meal ended with a delicious 12-piece sushi set, including sea urchin and simmered whelk. The flexibility to add more pieces or repeat orders was a nice touch. Despite not being an expert in sushi, I can say that the overall experience at this restaurant, in terms of ambiance and service, was excellent. Though, I wish the dinner could have ended there, but unfortunately, it didn't.

Outstanding! Ezo Sushi - Asahikawa, Hokkaido - Konishi Sushi On this evening, I visited Konishi Sushi, a sushi restaurant located in the bustling area of Asahikawa. I sat in front of the head chef, Konishi, at the counter, which was a prime spot. To start off, I enjoyed a local sake from Asahikawa called Otoko Yamadan. It was incredibly delicious. Along with that, we had a starter of mozuku seaweed, a local delicacy from Asahikawa. For the sushi, I left the selection to the chef, and here are some highlights: - Marinated Engawa with Matsuyama Karei from Hidaka - Live scallop from Sarufutsu - Toro Nishin from Abashiri - Hand-rolled tuna from Kushiro - Miso-marinated hair crab from Kushiro We continued with more sushi selections, including: - Botan shrimp from Haboro (flesh and head miso) - Yellowtail - Vinegared mackerel - Fresh squid from Hakodate - Fatty tuna from Kushiro - Trout roe from Nemuro - Kogane from Oshoro - Kinmedai from Abashiri - Saltwater purple sea urchin from Wakkanai We also enjoyed some more local sake, the Niseiko Special Junmai Original Sake Autumn Edition. The meal ended with: - Soy-marinated salmon roe from Rausu - Octopus legs from Funamachi Bay - Red tuna from Kushiro - Salted salmon roe from Rausu - Fatty tuna from Abashiri (extra serving) - Egg Overall, the experience was exceptional, especially the fatty tuna which was so good that we had to order more. Chef Konishi's hospitality added to the overall charm of the popular restaurant. It's hard to get a reservation, but I will definitely be back next time. Thank you for the feast! 🍣🥢 #Hokkaido #Asahikawa #Gourmet #Sushi #Nigiri #Delicious #EzoSushi #KonishiSushi #LocalSake #Sashimi #FoodReview

I used it for business purposes. There are surprisingly many sushi restaurants in Asahikawa, but I made a reservation for the "Premium Course" at the well-reputed Konishi Sushi and visited. The atmosphere inside the restaurant was calm enough not to feel nervous, and the staff's polite service, especially their consideration not to disturb our business conversation, was excellent. As for the food, it started with grated corn, and one of the guests I brought along said, "This is delicious." Until the end, it was all "delicious," "delicious," "everything was delicious." Thank you, Konishi Sushi. The business dinner ended in a pleasant atmosphere. My impression is also, "Everything was delicious." The crucial sushi dishes were each made with care and delicacy, and of course, they were delicious. Thank you, and I will visit again.

I visited the restaurant alone on Wednesday evening at 7:00 PM with a reservation. I ordered the "Omakase 16 pieces (7,700 yen including tax)" and the total cost was just under 10,000 yen including seating charge, appetizer, and a glass of draft beer. Although it was stated that there would be a complimentary soup with a reservation made the day before, it was not provided. When I entered the restaurant, I was seated at the end of the counter. The place was almost full, and even regular customers were giving up and leaving. The sushi seemed to have a unique touch, with pre-seasoned toppings instead of dipping in soy sauce. The rice was seasoned with rice vinegar instead of red vinegar. The sushi pieces were on the smaller side, probably due to the 16-piece set. The flavors were delicate and not overly rich, making me crave for some sake. However, the restaurant was crowded with regulars, making solo tourists feel out of place. The chef seemed busy and there was not much opportunity for conversation, but he did explain each sushi piece when serving. Below is the list of sushi I had: - Octopus with vinegar miso - Flounder - Scallop with shichimi pepper - Herring from Abashiri - Squid with sansho pepper - Lean tuna marinated - Snow crab - Octopus from Funka Bay - Mackerel pressed sushi - Botan shrimp - Shrimp miso ship - Fatty tuna from Kushiro - Baby red sea bream - Alfonsino - Saltwater sea urchin - Salmon roe - Conger eel

I visited Konishi Sushi at night to rehabilitate from the various shocks I recently experienced. This popular restaurant requires reservations. I enjoyed the chef's choice sashimi platter, savoring the highest quality and skill from the fresh ingredients on display. The head chef at Konishi Sushi is also a sake sommelier, so the sake selection is top-notch and pairs well with the sushi and dishes. I indulged in an abundance of seasonal ingredients. Rehabilitation successful! Thank you for the delicious meal. #KonishiSushi #KonishiSushiAsahikawa

Night in Asahikawa. The previous day, I enjoyed sake and snacks at "Sanjuro" as I had been wanting to do, and on this day, I wanted to eat sushi. So, I went to "Konishi Sushi". I made a reservation in advance and secured seats at the counter. First, I started with a refreshing Sapporo Classic beer. While I wanted to focus on nigiri sushi, I also wanted some appetizers. So, I ordered a "seasonal sashimi" to avoid overlap with the nigiri to come. It included various fresh seafood like whelk, sea urchin, sweet shrimp, and spear squid. It was so fresh that I ended up finishing a whole bottle of beer just with this dish. The sea urchin was from Rishiri, and it was delicious. The corn tempura was amazing with its firm texture and sweet flavor. The pickled Chinese cabbage with wasabi was also fantastic with its spicy kick. Then, it was time for the nigiri. I chose the 16-piece option. The lineup for the day was: flounder (from Shakotan), scallop (from Sarufutsu), octopus (from Masuko), herring (from Esashi), snow crab (from Nemuro), marinated bluefin tuna (from Kushiro), medium fatty tuna (from Kushiro), fatty tuna (from Kushiro), spot prawn (from Haboro), spot prawn miso gunkan (from Haboro), squid (from Hakodate), coho salmon (from Rausu), mackerel (I forgot...), purple sea urchin (from Shakotan), salmon roe (from Rausu), conger eel (from Miyagi), and tamago (egg). They were all delicious, but the flounder left a strong impression with its delicate fat and the excitement it brought as the first piece. The octopus was also outstanding with its chewy texture and slight stickiness. The snow crab was exquisite, showcasing the richness of crab that is in season in summer. It was topped with the white crab miso for added contrast. The spot prawn and the spot prawn miso gunkan that followed were delightful as well. It was fun to compare the two dishes made from the same ingredient. The coho salmon was also a highlight, with its perfect amount of fat. It was unbelievably rich but did not linger too long, a true delicacy only available for a limited time. The squid was next, and it was deliciously fresh. The purple sea urchin was the best, starting with the buffoon sea urchin for the appetizer and then the purple sea urchin for the nigiri. They say "beautiful country" when referring to sea urchin. I had it without seaweed, handed directly to me, and it was a delightful experience. The world of sea urchin unfolded in my mouth, as if I was enjoying the seabed with the sea urchin. I'm glad I love sea urchin. After finishing the 16 pieces, I couldn't resist ordering more. The sake selection was great, and the price of 7,700 yen for 16 pieces was too good to be true. It's also a family-friendly place where you can relax and enjoy. You can also order your favorite ingredients a la carte, making it a very convenient restaurant.