After playing golf, we visited this sushi restaurant by making a U-turn after passing it. It was around 3 pm and there was only one group of two customers. There were no sushi rotating on a conveyor belt, instead, we had to write our orders on paper. The sushi chef was standing in front of us, but the rolls were made in the back and brought to us. The taste was average. The menu seemed to focus on tuna, but we ended up not ordering any.

At first, I was planning to go to Higashi-Muroran, but due to an accident and traffic jam, I couldn't move forward, so I changed my destination to Shiraoi and ended up at Clipper, a place I haven't been to in about 30 years. The exterior of the restaurant gave off a slightly run-down impression, and the inside was a bit chaotic at first glance. I decided to order toro mackerel and amberjack without expecting too much, and to my surprise, the toro mackerel was delicious. My parents, who tried the amberjack, also said it was tasty. Despite the initial impression of the restaurant, the sushi was generally good, but what stood out were the four dishes in the photos. The first photo shows hakkaku, a refined white fish with a nice layer of fat that I tried for the first time in sushi. I will definitely order it again if I see it somewhere else. The second photo shows the trio of fresh bluefin tuna, which was a bit pricey but had a rich and melt-in-your-mouth taste. Delicious. My favorite was the big toro salmon trio in the third photo. It had a surprising crunchy texture and a rich flavor as expected. The seared salt, marinated, everything was delicious. The fourth photo is the recommended shime-saba (marinated mackerel) by the restaurant. It was completely different from what I had imagined shime-saba to be. I'll leave the details to other reviews (laughs). I also forgot to take a photo, but the tsubu (whelk) was also delicious. The menu was a bit confusing, so there was some uncertainty in the bill, but for two elderly people and one middle-aged man, it was just under 6000 yen. Thank you for the meal.

It's kind of highly rated, isn't it? Summer is in full swing ☀️ I went camping with my partner for the first time in a while. We went to the Buubetsu Forest Campground in Shiraoi. Before checking in, we stopped by a restaurant called "Clipper" along the national highway in Shiraoi that we had been curious about for a long time. The interior of the restaurant is small. It's not particularly cheap. There is also a 100 yen Clipper store in Tomakomai. We ordered maguro (262 yen), live tsubu (315 yen per piece) x 2, Takumi's shimesaba (262 yen), Takumi's shimesaba pressed sushi (362 yen), negitoro (150 yen), shirotsubu (262 yen) x 2, sweet shrimp (262 yen), natto roll (150 yen), and gari saba roll (150 yen). Hmm, it's not expensive but not cheap either, and the toppings are a bit thin. Well, that's how it is (laughs). The Buubetsu Forest Campground was not crowded! We bought Hanasaki crab (1000 yen) at the Super Kumagai in Shiraoi and live surf clams (5 for 1000 yen) at the evening market, and had a great time. I highly recommend the Super Kumagai in Shiraoi and the evening market! Camping was fun, but it was too hot.

Before enjoying the Noboribetsu Onsen, I had a meal here. The menu seems to be from 2016 on the official food log, which is a bit strange. I ordered 6 pieces each from counter number 6, and also tried the Inaniwa udon from the Tohoku Fair to make a sushi udon set. The pickled ginger is no longer on the table and needs to be ordered separately. Once all 7 plates were served, I started eating! First, I tried the fresh horsehair crab from Hidaka... The sushi prepared by the chef was really good! It was delicious. I was satisfied with both the toppings and the vinegar. It was a satisfying sushi lunch. I had the following dishes: Snow crab for 525 yen, fresh horsehair crab and live scallop from Hidaka for 315 yen, large shrimp and salmon roe for 262 yen, conger eel for 210 yen, and Inaniwa udon for 150 yen. Thank you for the meal! (^^)v

Since attending a seminar with the manager of Kyuebisu-san, I have been a regular visitor to this restaurant. They offer fresh and affordable sushi, carefully prepared. However, with prices around 2000 yen for lunch, I can only afford to visit about once a month. Today, I was lucky to try the fresh surf clam, which had no fishy smell at all. It was deliciously sweet. My favorite dish here is the "Shokunoshimesaba," a specialty item that is also available for purchase as a souvenir. The fatty tuna belly is especially exquisite. Among the many sushi restaurants in Hokkaido, I believe Kyuebisu is the best. Their salmon is top-notch, not too oily, and truly exceptional. I highly recommend downloading their app for special perks.

Okare, highly recommended sushi restaurant! Located in Shiraoi, we arrived on a Saturday around 12:30 pm. The restaurant was not very busy, which made us a bit anxious at first. We ordered salmon, negitoro, ika natto gunkan, tako zangi, and the star of the show, hotate (scallop) sushi. The salmon was fatty and delicious, with generous portions of fish. The dashimaki tamago (rolled omelette) was a standout, cooked perfectly by the chef. It was fluffy, moist, and steaming hot. As for the hotate sushi, it was a first-time experience for us and it was amazing. The scallop had a hint of seaweed flavor, followed by a sweet taste when chewed. It was incredibly delicious. Before we knew it, the restaurant was full of customers and we realized we had come at the perfect time. Despite the old-fashioned exterior, the food was outstanding. Thank you for the wonderful meal!

After leaving Noboribetsu Onsen, we arrived at Clipper Shiraoi store for dinner. The shrimp head soup was sold out. I had salmon sushi, hokki clam sushi, and fresh octopus which was soft and delicious. We also shared a mushroom soup which was full of mushrooms and had a tasty broth. My wife had a hand-rolled sushi with mountain wasabi and shad sushi from Kinki Fair. I tried the expertly prepared mackerel, which was delicious with just the right amount of fat. We also had more salmon sushi, fresh sea urchin, special rolled omelette, sweet potato mochi, and delicious shiitake mushrooms. The octopus with rock salt was soft and flavorful. Overall, we were extremely satisfied with the delicious sushi at Clipper, which was even better than we had expected!

Compared to places like Triton, this restaurant is slightly cheaper so the quality may be lower in some aspects, but dishes like rolled omelette, marinated mackerel, and shrimp head soup were tastier here, making it good for everyday use!! It was a bit crowded and the service was slow, but I still want to come back!

During dinner time, I had a total of 10 plates which included specialties like cured mackerel, marinated tuna, salmon, fatty tuna salmon, daily special sushi, sweet shrimp, fresh yellowtail, seared mackerel, seared mackerel, fire roll, and shrimp head soup. The total cost was 2300 yen and I left feeling quite full. The fish pieces were large, the rice was small and slightly soft, and the overall satisfaction was high. The chefs were efficient, with sushi being made in 2-3 minutes and rolls in about 5 minutes. The quality matched the price, and I was particularly drawn to the delicious cured mackerel. Unfortunately, the more expensive "special fatty tuna mackerel" was sold out, which was a bit disappointing. Another great meal, as always.

It's been a while since I visited Kyuei Sushi, oh, Clipper. It's been 10 years since I last came here. There were 3 customers before me and no customers after me. I ordered 4 plates. Everything was delicious, but the fatty mackerel didn't look as nice as I expected. It didn't seem like it was properly shaped... but that's probably just me (^^;) I wrote this on the survey form. At the time of payment, the staff said, "It will be 1111 yen! Oh, the 1's are lined up! Something good will happen! (^^)" Good aftertaste!! (laughs) Tuna 209 yen, salmon roe 352 yen, squid 297 yen, fatty mackerel 253 yen. Thank you for the meal! (^^)v

Work lunch visit after a long time. One thing I always think about this chain is that I prefer the use of "fukkurinko" rice for the sushi. The rice is fluffy with a good stickiness, and the vinegar is just right at body temperature. This time, I noticed that they use cold rice only for the vinegar-marinated sushi. The reason is unclear... - Live scallop 380 yen Disappointing in terms of price. Nothing remarkable in taste or freshness. The freshly seared scallop (220 yen) taken from the conveyor belt was sweeter and more flavorful. - Surf clam mantle 150 yen Boiled, disappointing... Please imagine based on the image. - Mackerel 190 yen, Fatty mackerel 220 yen Sloppy work and poor cutting... It's a shame because the taste is good. If it's a flagship product, they should take more pride in it. - Squid fin 190 yen, Marinated tuna 220 yen, Marinated salmon 220 yen, Tuna 190 yen These are consistently delicious. This time, it cost over 2,000 yen. It was quite expensive for a regular work lunch. Lesson learned.

After having breakfast, I had a fierce battle with a huge bear and a giant bear at Lake Kutara, raised my experience points, and then had sushi. When I called, they said there was a wait for one group, but when I arrived in about 3 minutes, there were 5 people waiting, haha. The waiting time turned out to be unexpectedly long. By the time they called my name, it had started to clear out... It seems like I arrived during the peak time. This was at Kita no Takumi Kaiten Sushi Clipper Shiraoi branch. The Clipper itself was a very nostalgic place. The sushi rice used Summit rice from Hokkaido, and the rice was delicious when I actually tried the sushi. The dashimaki tamago was freshly made and had a sweet taste with a confirmation of the black part being inside. The deep-fried squid with sweet and sour sauce was freshly fried and seemed like it would be a great snack with beer. The boiled hokki clam was not raw as I expected, and the shape was a bit grotesque. The finale mackerel from Takumi had a melting, mild taste that was smooth and delicious! The tuna looked good, but I'm glad I didn't order it. The seasonal Pacific saury with green onion and ginger was reasonably tasty. The chawanmushi was warm and had ginkgo nuts in it, which I like. The popular "Sansai" was a miss, as it is often elsewhere. The "shako" was small, but the inside was empty and the texture was not enjoyable. It seemed like it had been repeatedly frozen and thawed. The salmon had a loose texture and lacked the oily taste. The assorted matsutake mushroom tempura was unexpectedly delicious, and I felt like eating a whole plate by myself. The homemade natto roll was too salty and had an overly sharp taste. The natto roll was tried again, and the second time of Takumi's mackerel was not as delicious as the first time, with a decrease in quality and taste. Finally, as I was leaving, the seasonal recommended menu came around. Overall rating: 3.3 Taste: 3.2 Service: 3.3 Atmosphere: 3.3 Cost performance: 3.5 Drink: - Address: 153 Kita-Yoshihara, Shiraoi-cho, Shiraoi-gun, Hokkaido Kita no Takumi Kaiten Sushi Clipper Shiraoi branch ☆☆☆ Preview for the next visit ☆☆☆ It was difficult to hit the jackpot, but I would like to come back again.

Everything I ate was delicious, but the surf clam was exceptional. I would love to go back again.

It is quietly trending without standing out. It gets crowded quickly on weekends and during lunchtime, just like other popular restaurants in Sapporo city, so lining up is a must! The recommended dishes seem to be the cured mackerel and the rolled omelette, but I found them to be just average. Make sure to order the rolled omelette early!

Along the national highway in Shiraoi, the only revolving sushi restaurant, Kani Tarou, is where I had a crab meal. On the way back, I stopped by a small, old-fashioned restaurant that caught my eye. The exterior had a homey feel to it. First, I tried the soup - they have two daily specials, and I had the "Shrimp Head Soup" which had a rich shrimp miso flavor. Highly recommended! Next was the Sakura Tai Sushi, which had a nice texture. The artisan's pickled salmon was average, nothing special. My husband, who tried the artisan's pickled mackerel, said it was impressive. The "world's most famous dashimaki tamago" was fluffy and delicious. I'm not sure where it's famous, though. Lastly, I had some fresh scallops as a finishing touch. There was only one piece left, so they gave it to me as a service. The prices at this restaurant are reasonable, and the sushi is made by skilled chefs. The rice was delicious too! Thank you for the meal!