I suddenly decided to make a reservation at Kitano Hana, but it was fully booked. So, I decided to try their sister restaurant, Sushidokoro Kitano Hana. I called them and they had availability for a tatami room, so I made a reservation right away! The meal started with steamed clam, followed by a sashimi platter, incredibly delicious octopus, and amazing crab sushi. The tuna and herring roe combination was also excellent! Everything I tried was delicious, and the cost performance was great. I definitely want to visit this restaurant again, even if it means staying overnight in Chitose before heading into Sapporo. The staff even saw me off when I left, and it was a highly recommended restaurant experience!

[North Flower Omakase Course] 7,700 yen + 550 yen for drinks. There is no nigiri course, only a choice between the 7,700 yen course or the 9,900 yen course. The menu includes dried persimmon with white miso, assorted sashimi (sea bream, flounder, scallops, seared Spanish mackerel, etc.), simmered daikon with squid, simmered swordtip fish, 5 small dishes (smoked salmon roe, tsubu beans, simmered mushrooms, whale bacon salad, Okinawan mozuku seaweed), grilled salted herring with fuki miso, seared squid, tofu skin chawanmushi, nigiri sushi (crab miso, medium fatty tuna, squid, lean tuna, sardine, salmon roe, conger eel), pickled vegetables (kombu seaweed, ginger, wasabi stems), and miso soup with seaweed. Oh, I just want to eat the nigiri sushi.

A sushi restaurant near Chitose Airport frequented by flight attendants. A taxi ride from the airport costs 2000 yen, which is just right. It stands neatly in a corner of a quiet shopping street. Although it is a set menu, the items served seem to vary slightly in price. Starting with a sashimi platter of local fish, then asparagus, whale, and kelp simmered dish, moving on to uni (sea urchin) nigiri. In the end, I ate uni for all 6 nights and I'm still not tired of it. The nigiri is well-balanced with slightly strong red vinegar seasoned rice. There is a lot of hand delivery. It may be obvious, but all the toppings are top quality and the sushi rice and technique are not inferior at all. The taste is so good that you can eat as much as you want...!! The head chef seems strict but friendly, with a cool salmon badge on his chest. And most importantly, the price!!! It's amazing!!! Flight attendants will definitely come here... Even if you add the round trip taxi fare of 4000 yen, it's totally worth it. I want to come here every time... This is incredible...

I couldn't go to Hayashi, but I had a great meal here! I had a counter-style sushi set with oolong tea for 6,270 yen. It included soy sauce, squid, hokki clam, rockfish, fresh herring, standing sushi, chawanmushi, marinated tuna, medium fatty tuna, cherry salmon, homemade pickles, hairy crab, golden eye snapper, fatty tuna with sea urchin, salmon roe, conger eel, and miso soup. It was delicious! (*´д｀*)

Visited based on a recommendation from a gourmet friend. It's a well-known restaurant that also operates a high-class Japanese cuisine restaurant. I believe the omakase sushi course was around 9,000 yen? The appetizers and sushi were both exquisite! I would gladly pay double the price for this quality. It's so good that I almost don't want to share (laughs).

The reason we visited this restaurant was because the Ise Sushi in Otaru, which we had made a reservation for during the state of emergency, was closed, so we had to quickly find a new restaurant the day before. Despite booking the day before, we were able to secure a reservation. Currently, it seems that they are not using the counter seats, and everyone was dining in private rooms, which is good from a COVID perspective. However, I personally prefer sushi at the counter. The courses were priced at 5000 yen, 7000 yen, and 9000 yen, and we chose the 9000 yen course. It seems that just nigiri sushi would cost around 3500 yen. Currently, they close at 8:00 PM without serving alcohol, but our flight was delayed by 2 hours, and we arrived at the restaurant a little after 7:05 PM. Despite this, the staff welcomed us warmly, which was great. Today, we had the following dishes: salmon roe, long yam, and okra salad; shrimp roe, shrimp, whelk, golden cuttlefish, boiled octopus, herring, edamame, corn, and asparagus chawanmushi; crab meat, horse dung sea urchin, fatty tuna, sweet shrimp, scallop, hokki clam, salmon roe soup; and more. Personally, I didn't enjoy the dishes much, possibly because there were many clams and shrimp, and I felt a slight fishy smell in the whelk salad. However, my mother and grandmother who were with me said the shrimp was delicious. Regarding the nigiri sushi, overall, I felt that the toppings lacked flavor, but the rice was well-seasoned. The other dishes besides the salad and nigiri were very delicious! Although we arrived a little late and it was past 8:00 PM, they kindly saw us off warmly at the end, which made us happy. Thank you for the meal♪

I asked if the popular restaurant Kitano Hana Yashi in Chitose was a sister store, and visited. At first, I thought it was a casual restaurant, but the interior was calm with a sophisticated counter. The quality of the sushi and appetizers made with plenty of Hokkaido ingredients was impressive. The chef was also very friendly, chatting with us newcomers and making our time enjoyable. We had a course meal, white wine, and sake, and were surprised by the bill! The cost performance was amazing, and we were impressed. I thought it would cost twice as much in Tokyo. I definitely want to visit this restaurant again. Thank you for the wonderful meal!

Let's eat delicious sushi~ I visited this place for the first time. At first, I thought about ordering around 10 pieces of omakase sushi, but I decided to go with the counter sushi assortment course, which focuses on nigiri sushi. The sushi pieces kept coming one after another, and the standout ones were the herring, turban shell, and crab with crab miso on top. Especially, the crab sushi with crab miso was delicious! Overall, the chefs did a great job, and they were friendly, making the dining experience enjoyable. We also ordered a bottle of wine, but it wasn't enough, so we added more in a decanter. Even with that, the bill was reasonable, and I felt almost guilty. Thank you for the delicious meal, I would like to come back again!!

Located a 15-minute walk from JR Chitose Station, "Kitano Hana Hayashi" is a Michelin 2-star sushi restaurant where reservations are hard to come by. Next to it is "Kitano Hana Sushi (Kitano Hana)", positioned as its casual line. The restaurant has a total of nearly 30 seats, including a counter and tatami rooms, making it quite spacious for a sushi restaurant. Chef Naoshi Hayashi is a native of Chitose City. After gaining experience at sushi restaurants in Sapporo, he opened "Kitano Hana Sushi" in his hometown of Chitose, followed by the opening of "Kitano Hana Hayashi". Just like "Kitano Hana Hayashi", the prices for alcohol are affordable. Beers and shochu are priced similar to izakayas, and the lineup of sake is also extensive. They also offer special events like local sake tastings, which are appreciated by travelers. The meal starts with a chawanmushi and soup to warm the internal organs. The soup is rich and flavorful, although the sand removal was slightly off-putting. The sashimi course includes flounder, which has a surprisingly rich taste despite its light appearance. Next is the clam, which may have a slight fishy smell. The boiled octopus is cooked delicately, with a hint of elegance in the seasoning. The grilled tilefish has a crispy surface and a fragrant taste. It pairs well with sake. The medium fatty tuna is slightly overcooked, resembling grilled meat. The homemade kazunoko (herring roe) has a refined taste. The monkfish liver is cooked at low temperature, resulting in a moist and sweet dish. The stuffed firefly squid is rich in flavor, with a memorable taste. The dried young sweetfish is refreshing after the heavy dishes. Tempura is unexpectedly served, adding to the variety of dishes. The nigiri course begins with marinated soy sauce herring, which has a delightful umami flavor. The spear squid is served in a double layer, providing a satisfying texture. The surf clam is delicious, with a mature taste. The cherry salmon suits the author's taste, being rich and dense. The hand-pressed sushi with hairy crab emphasizes the crab's flavor. The vinegar is well-balanced, enhancing the overall experience. The fatty tuna is not as heavy as expected, with a balanced taste. The sea urchin hand-pressed sushi highlights the sea urchin's flavor. The finale is the conger eel, with a strong seasoning that complements the sake. The meal ends with a bowl to fill the stomach. The total cost for the 9,000 yen course and two cups of sake is around 12,000 yen. Comparing it to "Kitano Hana Hayashi," there are some points to note, but overall, it offers a satisfying dining experience.

The 7000 yen course in the middle, excluding tax, with clam soup steamed egg custard, Matsukawa, scallops, and button shrimp, is quite a good deal. The button shrimp miso hand rolls and simmered octopus are unique and delicious. The smoked herring retains a rare texture and is skillfully prepared. The smoked surf clam is flavorful and soft, also well done. The wasabi pickles, horse mackerel, and seasonal vegetable tempura are all crispy and tasty. The shokko (baby amberjack), spear squid, cherry salmon, medium fatty tuna, and sardine were lightly seared. The sea urchin hand roll and conger eel were also delicious. The rice was a bit strong in flavor, but overall, the sushi was good, especially considering it's not a high-end restaurant. The appetizers were more impressive than the sushi. This restaurant is great for sake lovers and has a casual atmosphere that is welcoming.

The taste of the fish itself is delicious, but when it comes to sushi, the rice is a bit lacking in punch. The speed of serving each dish is a bit slow, which is a downside. Overall, I feel like I might not go back for a second time.

Christmas plans didn't work out, so we decided to go eat sushi here on the weekend. Reservations are required, especially on weekends when it gets crowded. They have strict COVID-19 measures in place, with transparent dividers at the counter. We had the course meal! (I think it was around 7000 yen, but my companion paid so I'm not sure) We started with a glass of draft beer! Later switched to sake. The best by far was the eel!! The eel was sweet and savory with a crispy skin, absolutely delicious. I also can't forget the sweetness of the sea urchin and the popping texture of the salmon roe... The chef wore a really cute mask. If you're curious, definitely check it out. The staff was also wonderful, seeing us off outside in the cold. Personally, I felt the portions were a bit small, so I think it's okay to order more sushi (I ate too much. lol)

Having a meal in Chitose City. An acquaintance who has been helpful is celebrating their birthday in June, so we decided to have a meal together as a thank you. We made a reservation at a sushi restaurant in Chitose, as it would make the process smoother. We were seated in a private room and started with a toast! The meal started with white asparagus, and as we ate and drank, the conversation flowed. The sashimi and accompanying dishes kept coming. The sashimi was delicious, typical of Hokkaido, and the snacks included subtly flavored Hokkaido shrimp. The shrimp had a rich flavor. The grilled fish was "Chippu." It was my first time trying it! They said you can eat it whole, including the head and bones. They offered to remove them, but I decided to try eating it whole. The bones were so soft that they didn't bother me. It had a salmon flavor but was softer and less fishy. It was a delicious grilled fish. Moving on to sushi, we had a piece with "Chippu" again. It was soft and delicious. We had uni next, followed by a warm piece of conger eel to finish. It was all so delicious. I want to come back again. Even though it was a visit to celebrate and thank someone, I was the one who enjoyed it the most, haha. The cost performance was good, and we got to enjoy seasonal delicacies. Trying "Chippu" in early summer in Hokkaido was a great experience. I want to remember this place as an option for next year and beyond.

We visited this place with our family after a long time. It goes without saying that this is the number one sushi restaurant in Chitose City, and it might even be one of the top five in all of Hokkaido. Now that Hayashi-san's place next door is closed, you can enjoy the sushi made by the head chef here at Kitano Hana. We asked for omakase. I couldn't take many photos because my child took my phone, but the highlights were the delicious kawahagi from southern Hokkaido, the seasonal salmon roe sushi, squid with eggs, and natural striped jack. We had the best dishes. The drinks were also top-notch, and the Nana Hon Yari was amazing, as well as the delicious sake. It was a perfect meal! Thank you for the wonderful food.

Hello everyone! Normally it's quite difficult to make a reservation unless you book way in advance, but sometimes cancellations happen, right? So, I decided to try calling the highly rated restaurant, Kitanohana Hayashi, with two stars. Unfortunately, I was unsuccessful in getting a reservation. Oh well, things don't always go smoothly, do they? Instead, let's go to the original Kitanohana, where the owner had made a reservation for us. Upon entering, we were greeted by a friendly staff member who led us to the counter where several sushi chefs were busy preparing takeout orders. The owner had reserved the top course for 9,000 yen, which was a great deal. We started with some beer and enjoyed a variety of dishes, including firefly squid with udo in vinegar miso, flatfish prepared in the morning and aged, and more. Finally, the sushi chef began to explain each dish to us. The sashimi platter included octopus, button shrimp, and tsubugai, which were all delicious. The shirako was my favorite, especially when paired with saltwater. The pickled herring sushi was also excellent, with a unique red vinegar rice that I loved. We continued with dishes like marinated cod, squid, Spanish mackerel, and sea urchin. The red vinegar rice was a standout for me. The chef was attentive, explaining each dish and even recommending drinks. However, the overall atmosphere of the restaurant seemed a bit lacking in energy. After enjoying plenty of food and drinks, the bill came out to 26,400 yen for two people. While the portions weren't huge, the quality and value were excellent. Now, onto our next dining destination. Thank you for the delicious meal!

We sat in a tatami room together and relaxed. It was Thursday, so we stayed longer. We enjoyed the appetizers and sashimi with sake. There was also wine that paired well with soy sauce. The snow crab was a rare delicacy. The sashimi, including herring, flounder, scallops, were all thick and flavorful. The texture of the boiled octopus was impressive. It made me wonder what octopus I had eaten before. We had sake from Fukushima and Niseko. Sharing our thoughts and feelings made us feel refreshed. It gave us the motivation to keep going.

Tonight in Chitose, Hokkaido. I arrived late at New Chitose Airport tonight, but there are enjoyable places in Chitose. First, take the train to Chitose Station. It's because there is "Sushidokoro Kita no Hana" there. From the airport, head to "Sushidokoro Kita no Hana" by JR & walking. It takes about 10 minutes from Chitose Station to arrive. Upon opening the door, there was a lively atmosphere... Ah! A couple was celebrating a Happy Birthday. Instead of a normal cake, they had a sushi cake for the Happy Birthday! How nice! After settling down a bit, I sat at the counter. Tonight, due to the late hour, I requested the omakase course for 7500 yen. First, of course, sake. Sapporo Ichibanchi Special Junmai Namachozou → Refreshing acidity followed by a solid sharpness! ○ Turnip Surinagashi with Fresh Salmon Roe on Top → Turnip is mellow! The salmon roe is sweet and firm yet soft. ○ Thinly Sliced Flatfish from Shimamaki, Hokkaido with Seaweed Salt and Ponzu → Sticky. The umami is also solid! Lovely! ○ Grilled Cod with Yuzu Miso Sauce → The spicy Yuzu miso sauce is a nice accent. The rich umami of the cod is elegantly prepared. ○ Assorted Sashimi - Grilled Goldeneye Snapper with Liver on Top → Excellent fat content! The umami is also spot on! Tsubu shellfish → Hokkaido's texture! Crunchy! Delicious! Hakkaku → A delicious white fish with a good amount of fat! The chef mentioned that it is rare to have such a fatty fish. Boiled octopus → Soft and flavorful! Botan shrimp → Sweetness with a touch of elegance! Sapporo Shibata Junmai Hiyaroshi → Good balance of umami and integration! Spicy and dry finish! ○ Whale Red Meat and Whale Bacon → The red meat is tender like the tail meat with a soft and sticky texture. The bacon also has a good amount of fat. And this spicy finish! I like it! From here, onto the sushi ○ Flatfish Kombu-Cured for 40 minutes → Exquisite! ○ Sole → Fairly firm texture, maybe the first time? ○ Yamayuki Iceland Tuna Lean Meat Soaked in Sake → Smooth! A dish that allows you to fully enjoy the marination! ○ Yamayuki Boston 226kg Tuna Belly Stripping → Yamayuki's tuna belly stripping is truly exceptional! The smoothness is on a different level! It's already good enough even if it's from Boston! Delicious! ○ Anchovy with Natural Salt → The fat content is just right as the spawning season is over. The umami is also solid! ○ 4 Sweet Shrimp → Luxurious! Surpasses the Botan shrimp in sweetness and deliciousness. ○ Sea Urchin with Horse Dung → This is quite decent. ○ Salmon Roe Gunkan → Hand-delivered due to the commitment to the nori. Salmon roe! This is truly wonderful! There is almost no saltiness, and the collaboration of the inherent umami and sweetness of the salmon roe. The texture of the nori is also pleasant! ○ White Salmon Milt → Surprisingly rich for a white salmon milt! But not excessive! ○ Anchovy Soup with Grilled Goldeneye Snapper → The fat content is like miso soup. Three additional pieces of sushi! ○ Sardine → Good fat content and finely chopped knife work make it delicious! ○ Conger Eel with Salt and Sauce → This is quite a good conger eel. Delicious! ○ Tamago → A stable Tamago from Kita no Hana, with a firm branding that feels comfortable. With a tax-inclusive bill of around 11,000 yen, it's quite cost-effective! I was very satisfied. Sushi mainly using Hokkaido ingredients is always enjoyable! Thank you for the feast today! Next time, I wonder if "Kita no Hana Hayashi" would be good.

First day of the Hokkaido expedition. I chose the 9,000 yen course for one person. Even after drinking one beer and four glasses of sake, the total for two people was just a little over 23,000 yen. The cost performance is incredibly high. Please check out the photos for details. I received various explanations but unfortunately, I don't remember them. Too bad!

I made a same-day reservation and sat at the counter. There were three course options: 5500 yen, 7500 yen, and 9500 yen, and I chose the middle one at 7500 yen. The meal consisted of: 1. Fresh onion salad 2. Sashimi of pine flounder 3. Sashimi platter of whelk, amberjack, octopus, Alfonsino 4. Grilled collar of silver cod 5. Steamed egg custard with pickled plum 6. 9 pieces of nigiri sushi: spear squid, needlefish, marinated tuna, fatty tuna, cherry salmon, surf clam, sweet shrimp, salmon roe, sea urchin. There was nothing particularly surprising, just standard sushi.

Second visit to Hokka no Hana. This time, unfortunately, Hayashi-san was on holiday. However, Hokka no Hana was still wonderful, so there were no complaints. This time, I thoroughly enjoyed the sushi. First, the amazing tuna! As expected, Yamako-san's tuna is different! The deliciousness, lightness, and aroma are all exceptional. Also, the squid. I experienced how the same squid can become such different toppings through knife work. I also enjoyed other amazing toppings with excellent cooking. Lastly, the rolled ankimo. A specialty where the ankimo is strained and combined with the rice, with daikon radish as a subtle accent that doesn't interfere. If Hokka no Hana is this amazing, I can't help but wonder how Hayashi-san's sushi will be like.