Specialized angler caught natural sweetfish in the rivers of Dounan. This year, we were able to enjoy them. Both sweetfish and their roe are available.

It's been a while since I last visited Ikko-san. This time, I came with a friend from Tokyo. The menu alternates between classics and seasonal items. The mirugai had a great texture and was thick. The jun-sai was also delicious, with large pieces. The sushi started with kasugodai and then had fresh squid. The scent of the sawara was great, and the nodoguro bowl was a favorite for everyone. And finally, the main dish, toro matsutake, featuring this year's first matsutake mushrooms!

Always exciting and satisfying experience at Sushi Ichiko. According to Chef Kudo, the fish today wasn't the best, but I thoroughly enjoyed my meal. The appetizers included a plate of summer shellfish and jun-sai, followed by bonito to start off, and the highlight was the incredibly delicious half-cooked bachi. The sushi started with the classic haruko, followed by new squid, new shrimp, and red sea urchin, capturing the essence of summer. I also had the pleasure of trying the special fatty tuna for the autumn season that just began. While the usual Hokkaido tuna wasn't available, the Chinese tuna served was still delicious. The harmony between the tuna and vinegared rice was exceptional, always leaving me in a state of bliss. I was treated to three different types of sea urchin this time, both as an appetizer and in sushi form. Lastly, Chef Kudo kindly served me some salmon roe, which he doesn't usually offer, and it was the perfect way to end the meal. Sushi Ichiko never fails to impress with each visit, and I look forward to experiencing more moments of awe on my next visit.

The taste of each dish leaves a lingering impression. Honestly, you won't understand until you experience it yourself. From the dish that expresses the sea with abalone, sea urchin, junsa, and kaiun, to the climax with half-cooked bachi, the sushi starting with Haruko tai felt like the harmony between the rice and the topping has increased. The seasonal specialties of sweet and flavorful ayu and the sweetness and freshness of shinko tasted even better than last year. The abalone + sea urchin, and oni aji continued to impress with their peak flavors. It's truly amazing how they manage to surpass themselves each time. I was completely satisfied. Looking forward to the next visit.

One month since my last visit. I just had to come back to enjoy the ayu from Ikou-san, which is only available in July. The ayu, brain-tightened by a specialist angler and overnight dried, exudes a lively aroma when bitten into, with a clear yet concentrated deliciousness in the flesh, complemented by a lack of bitter taste in the liver, creating a high-purity ayu experience in the mouth. The lingering aftertaste is incredibly pleasant, reminiscent of the sparkling clear stream where the ayu swam. A sparkling deliciousness. Along with the water clam that evokes the sea of Shakotan, new herring, red sea urchin, and abalone sushi, I thoroughly enjoyed the summer offerings at Ikou-san. It was a wonderful time! Looking forward to the next visit. - Price: Approximately 41,000 yen per person - Course Time: Approximately 2 hours - Items Consumed: - Thick Flounder: ★★★★★ - Mirugai: ★★★ - Golden Eye Snapper Shabu-Shabu: ★★★★★ - Water Clam and Wakame: ★★★★★ - Batako: ★★★ - Nigiri Sushi: Various ratings - Additional Items: Bonito, Dried Gourd Roll: Various ratings Detailed review of each item is provided in the original text.

This restaurant has been evolving every time I visit since my first visit in January 2019! The young chef, who is much younger than me, pours his passion and creativity into Sushimichi, and I am increasingly fascinated each time I come. They offer a variety of carefully selected Japanese sake, providing a time for evening drinks where you can experience "more than just delicious!" I am always grateful for this restaurant that is worth flying to.

Thank you for viewing. I visited the Tabelog Award 2023 Silver winning restaurant "Sushi Ikko" again. It is located on the 2nd floor of the Scaletta Building, a 5-6 minute walk from Odori Station and Susukino Station. This sushi restaurant is ranked number one in all food and beverage establishments in Hokkaido, and is also one of the top sushi restaurants nationwide. It's worth coming to Sapporo just for this place. The chef, Kudo, is always talkative and funny, creating a great atmosphere. The standout dish for me was the water shellfish, which combines abalone, sea urchin, mozuku, and water shellfish from the same fishing ground in Shakotan with crunchy bracken from the Shirakami Mountains. The flavors were incredible. The "kinmedai shabu-shabu" was also outstanding, with a perfect balance of rare cooking and delicious fat. Every piece of sushi was delicious, especially the tuna which was in season and paired perfectly with the vinegared rice. I enjoyed dishes like "ama tegarei, meat, fin, and liver", "mirugai", "kinmedai shabu-shabu", "water shellfish", "bachi-ko", "spring child", "sumi squid", "kintoki sea bream seared", "sakaiminato tuna, medium fatty", "sakaiminato tuna, fatty", "Furudaira bafun uni", "nodoguro bowl", "kohada", "abalone and sea urchin", "oni aji", "anago", "dried gourd roll". It was a truly enjoyable experience, and I look forward to visiting again. Thank you for the meal.

After a 7-year absence, I revisited the restaurant and found out that it had been 7 years since my last visit. My previous experience was not great as I was seated next to a lady who kept leaving her seat to make phone calls, making me feel uncomfortable. However, this time, I was invited by the head chef of a famous restaurant when I visited Sapporo in February and I gladly accepted the invitation. We started with a toast with champagne. The turbot was crunchy and delicious, especially with the tasty salt from China. The whelk was also crunchy and went well with lemon juice. The alfonsino was, of course, delicious. I was lucky to have sea cucumber every night during my 2-night, 3-day trip. The abalone and seaweed dish was a new experience for me and I loved it. The spotted halibut was fluffy and amazing. I enjoyed the squid, golden eye snapper, sashimi, sea urchin, flathead, mackerel, shrimp, egg, and roll dishes as well. The experience was truly delightful and I look forward to visiting again. Thank you for the wonderful meal!

I have been visiting Sushi Ikko regularly, and this time I would like to review my experience in May 2023. The dishes were exceptional, such as the water flounder that evoked the sea of Shakotan, the exquisitely prepared shrimp, the deliciously fresh spring herring, the uni that had a special significance when eaten as gunkan, and the kohada following the flow of flavors from the nodoguro. Each piece of sushi had a unique and delicious taste, thanks to the craftsmanship of Chef Kudo. The more I learn about Sushi Ikko, the more I appreciate its uniqueness and the exceptional dining experience it offers. Every dish, whether enjoyed individually or as part of the course, was distinctly Sushi Ikko. It was a wonderful dining experience, and I look forward to my next visit! - Price: Approximately 38,000 yen per person (including tax, course menu, and 1.5 cups of sake) - Dishes: Appetizers: - Thick flounder: ★★★ - Mirugai (geoduck clam): ★★★ - Kinmedai (golden eye snapper) shabu-shabu: ★★★★★ - Water flounder and seaweed: ★★★★★ - Bachiko (sea cucumber intestines): ★★ Sushi: - Spring herring: ★★★★★ - Squid ink: ★★★ - Kinmedai (golden eye snapper): ★★★★★ - Medium fatty tuna (Aomori): ★★★ - Fatty tuna (Aomori): ★★★★ - Uni (sea urchin, Yoichi): ★★★★★ - Nodoguro (blackthroat seaperch): ★★★ - Kohada (gizzard shad): ★★★ - Shrimp: ★★★★★ - Horse mackerel: ★★★★★ - Conger eel: ★★★★★ - Tama and fruit kaki (persimmon): ★★★ Additional dish: - Bonito: ★★★★★ Detailed descriptions of each dish are provided in the review.

I finally had the chance to visit during the limited time when child-carrying mantis shrimp is available, known for being highly popular and difficult to reserve. It was different from what I had imagined after reading about it in books or hearing from others. You really have to try it for yourself. Despite visiting on an empty stomach, I ended up feeling the fullest I've ever felt from a meal. I wanted to order more, but I had to give up.

It had been six months since my last visit to Ichiko-san's restaurant. I was able to enjoy one of their specialties, the half-cooked shrimp with eggs, which I had reserved back in May. Just like last time, I believe it is worth coming all the way to Sapporo just for this one piece. The sushi and appetizers other than the shrimp were all delicious without any complaints. Each piece was of high quality, and I found the omakase course to be interesting, with a variety of flavors that kept me engaged until the end without getting bored. Time really flies by at Ichiko's! The dishes that left a strong impression on me that day were the seared liver-wrapped cockle as an appetizer, and the horse mackerel sushi. The cockle was definitely the best I've had this season. The horse mackerel, known as "demon horse mackerel" from Awaji Island's Iwaya, was served right after the shrimp and just before the eel. It was a sublime sushi that eliminated the typical fishy smell, leaving only the umami and aroma. Absolutely amazing. [May 2023 Omakase Menu] - Flounder (fin, liver-wrapped) - Seared liver-wrapped cockle - Golden threadfin bream shabu-shabu - Uni-filled pregnant spear squid - Bachi-ko (Japanese amberjack) - Young sea bream - Firefly squid - Bonito - Medium fatty tuna - Fatty tuna - Sea urchin - Conger eel rice - Small fin - Half-cooked shrimp with eggs - Horse mackerel (demon horse mackerel) - Eel - Tamago (egg) - Edible chrysanthemum - Negitoro roll - Dried gourd roll - Drink: Glass of champagne, 2 cups of sake

■Sushi Ichisachi, a fantastic sushi restaurant in Hokkaido where you can enjoy top-level specialties for each season - spring, summer, autumn, and winter. This restaurant has earned two Michelin stars and is visited not only by sushi enthusiasts in Hokkaido but from all over Japan. Located a 10-minute taxi ride from Sapporo Station or a 5-minute walk from Odori Station, the restaurant is on the second floor of a stylish grey concrete building. As you enter, you will be greeted by a beautiful interior with a single-piece counter made of Japanese cypress and seasonal wallpapers. The owner, Junya Kudo, who took over as the second generation at the young age of 25, has grown the restaurant into one of the most difficult-to-reserve sushi restaurants in the country. His philosophy, passion for sushi, and attention to detail are evident in every aspect of the dining experience. The menu includes special seasonal dishes such as spring's mantis shrimp, summer's sweetfish, autumn's fatty tuna, and winter's shirako caviar. During my visit, I had the opportunity to enjoy the mantis shrimp, which was truly exceptional. The sushi, with its perfect balance of flavors and textures, was a delight to the senses. Each dish was presented beautifully, and the conversation with Chef Kudo added to the overall experience. The highlight of the meal was the mantis shrimp, which had a rich and delicious flavor that left me impressed.

Thank you for the delicious meal in April, Sushi Ichiko! 🦀🍣 #HairCrab #Sapporo #Sushi #SushiIchiko #Michelin ⭕️Sea Bream, Sea Bream Milt ⭕️Abalone, Abalone Liver ⭕️Bonito ⭕️Spear Squid ⭕️Bachiko ⭕️Kasugo ⭕️Halfbeak ⭕️Sawara ⭕️Medium Fatty Tuna ⭕️Fatty Tuna ⭕️Sea Urchin ⭕️Blackthroat Seaperch ⭕️Gizzard Shad ⭕️Hair Crab ⭕️Scallop ⭕️Conger Eel ⭕️Egg, Ground Cherry #Susukino #Top100SushiRestaurants

I visited Ichiko in early spring. Lately, I have been coming to Hokkaido just for Ichiko's sake. The restaurant is located on the second floor of a building between Sapporo and Susukino, with a lovely and elegant atmosphere. We greeted each other and toasted with beer! We eagerly awaited the start of the sushi course while watching Chef Kudo skillfully handle his knife. Today's dishes included: [Appetizers] - Sea bream and sea bream shirako - Simmered abalone - Seared yokowa (medium fatty tuna) with nori soy sauce - Stuffed spear squid with sea urchin - Seared half-cooked bachi [Sushi] - Spring child sea bream - Small fish - Mackerel - Chutoro (medium fatty tuna) from Iwate - Otoro (fatty tuna) from Iwate - Horse dung sea urchin - Nodoguro (blackthroat seaperch) bowl - Kogare (baby red sea bream) - Hair crab and scallop from the Okhotsk Sea and the Pacific Ocean - Scallop - Conger eel - Tamago (egg) and lantern - Squid ink (additional) The combination of seasonal spring ingredients with the classic sushi offerings at Ichiko was truly amazing! This year's stuffed spear squid was so flavorful, and the hair crab and scallop were also incredibly delicious! The spring child sea bream and small fish, as well as the tuna, were as always, incredibly delicious with no flaws! The Japanese sake and dishes were lovely, and the two hours passed by quickly. I was reminded once again that Ichiko is amazing no matter the season! Looking forward to visiting again this year!

Today was my first visit to Ippuku this year, although I've only been able to go three times so far. This time, I went with a sommelier and a sake diploma holder, so things could get dangerous if we start getting tipsy due to the speed of the food and drinks. Kudo-san explained a lot of things to us, such as the best seaweed in Japan, why certain dishes are served in a particular order, and where and how tuna is caught. It was very interesting. Towards the end, my companions bombarded Kudo-san with questions, allowing me to enjoy my meal at a leisurely pace. The quality of the food keeps getting better each time, which I attribute to the delicate touch of the few female artisans like Kudo-san. I enjoyed my meal and drinks thoroughly.

If I have to fly on a plane, which I really dislike, just to eat at Sushi Ichiko, then I'll endure it and get on, no problem! I'm not coming to Hokkaido to make a reservation, I'm coming because there's Sushi Ichiko here. If it wasn't here, I wouldn't come all the way. There must be fans like me all over the country. Abalone, nori, pregnant spear squid, scallops, and dried gourd rolls were all amazing. My friend next to me was sighing while eating. He's definitely become a fan too. Sushi Ichiko calculates the temperature of the vinegar according to the topping and presents it in front of us, it's amazing. The first course is always Kasugo. I can't forget this and I want to visit regularly. [Omakase Course] - Akashi sea bream - Abalone with liver only - Yoko wa grilled with charcoal and topped with nori soy sauce - Pregnant spear squid stuffed with sea urchin - Half-raw bachi-ko [Nigiri from here] - Kasugo - Sayori - Sawara - Akami - Otoro - Saltwater sea urchin battleship - Nodoguro don - Kohada - Crab - Scallop - Conger eel - Tamago - Tekka maki - Dried gourd roll Thank you for the meal, it was delicious. Thank you very much for reading until the end. Your [Follow], [Like], and [Save the restaurant] are very encouraging, thank you very much. Please also follow me on Instagram. Mariko Fujisaki (@mariko_fujisaki) https://www.instagram.com/mariko_fujisaki/

It was an amazing and blissful experience. The restaurant is like a combination of delicacy and attention to detail. Eating beautiful sushi on beautiful dishes was a moment of awe. I appreciate the way fish is handled at Ikko, but I also love the sushi rice. The rice doesn't overpower the fish, but instead complements it perfectly. The sushi rice is like a perfect supporting actor. The menu included dishes like simmered sea bream, abalone from Sado, charcoal-grilled sea eel with seaweed soy sauce, and more. The sushi was exquisite, with items like needle squid, sea urchin, red snapper, tuna, fatty tuna, saltwater eel, and more. The rice was topped with hairy crab, scallop, conger eel, and egg. We also had additional items like firefly squid, horse mackerel roll from Awaji Island, and rolled sushi with dried gourd strips.

I revisited "Sushi Ikko," who won "The Tabelog Award 2023 Silver." The location is in Sapporo, Hokkaido. It is located on the 2nd floor of a building about a 5-minute walk from Odori Station on the Nanboku Line. The interior of the restaurant is a simple space, but you can feel the attention to detail, such as using 350-year-old Japanese cypress for the counter. It was quite difficult to make a reservation, and it had been almost a year since my last visit, so I was very excited to be back. The dishes I had this time were as follows: - Sea bream - Abalone - Yoko-wa (type of fish) - Squid stuffed with sea urchin - Bati-ko (type of fish) - Kasugo (type of fish) - Sayori (type of fish) - Golden eye snapper - Medium fatty tuna - Otoro (fatty tuna) - Sea urchin sushi - Nodoguro (type of fish) bowl - Kohada (type of fish) - Crab - Scallop - Conger eel - Tamago (egg) - Squid - Tekka maki (tuna roll) It started with appetizers and transitioned to nigiri. It's rare to find a restaurant that exceeds your expectations, but you can experience that here. I was delighted to see the "Squid stuffed with sea urchin," which left a lasting impression on me from a previous visit. The combination of squid eggs and rich sea urchin is irresistible. The "Kasugo" nigiri had a smooth and soft texture, with a sweet and memorable taste when chewed. The "Crab" was also exceptionally sweet. The "Otoro" was consistently delicious. Thank you for the wonderful meal. I would love to visit again.

I went to my favorite restaurant, "Sushi Ikko," this spring. Despite the cold weather, I didn't mind at all because I was going to Ikko. The atmosphere is always great, and I am always impressed by the chef's personality and skills. The dishes I had were amazing, starting with appetizers like Tai (sea bream), abalone, and squid stuffed with sea urchin. The sushi lineup was also fantastic, including horse mackerel, red snapper, fatty tuna, and more. Each dish was carefully prepared and served in the perfect order. The textures and flavors were outstanding, like the crunchy texture of the Tai and the rich taste of the abalone. The meal was a masterpiece, and I can't wait to go back again.

◆Visit Date: March 12, 2023 (Sunday) Dinner ◆Course: Chef's selection ¥35,200 tax included, including drinks ◆Reservation: Invited by a regular customer ◆Time: 18:00-20:00 ---Appetizers--- ❶Sea Bream Sashimi: Salt, Wasabi, Soy Sauce The sea bream sashimi was truly amazing. The freshness of the recently caught sea bream was evident as soon as it was brought out. The rich feeding grounds must have contributed to the delicate texture and subtle flavor of the sea bream. It exuded a gentle sweetness and a rich umami flavor, with hints of a shrimp-like crustacean aroma. The careful chewing revealed layers of flavors, with the shrimp-like essence blending beautifully with the sea bream. This unique combination of flavors left me speechless. ❷Abalone and Abalone Liver The freshly steamed black abalone was meticulously sliced and presented with a luxurious thickness. The glistening abalone exuded a rich aroma and flavor, reminiscent of kelp. The first bite revealed a tender texture and a straightforward umami taste that filled the mouth. The combination of the abalone slices and the liver created a depth of flavor that was both slightly bitter and harmoniously balanced with the abalone's natural richness. It was a dish that truly showcased the potential of abalone. ◉Domaine Takahiko Nanatsumori ❸Lean Tuna with Seaweed Confit The lean tuna, with its youthful and vibrant fat content, was a delight to savor. The delicate texture and lustrous appearance of the tuna, paired with the homemade seaweed confit, created a refined and elegant flavor profile that was unique to this sushi restaurant. The slight searing on the outside enhanced the tuna's natural flavors, while the seaweed confit added a touch of sweetness that complemented the tuna's richness. To top it off, we were fortunate enough to enjoy the Nanatsumori wine from Yoichi, a special treat that enhanced our dining experience. ❹Stuffed Spear Squid with Uni The presentation of the stuffed spear squid with uni resembled a tower of five layers, skillfully assembled by the chef. The central part of the squid, filled with eggs, was cut into cylindrical shapes and stacked on top of each other, creating a visually stunning dish. The slight yellow hue of the eggs added a unique touch to the presentation. The combination of the tender squid and the creamy uni created a harmonious blend of flavors, with the eggs adding a subtle richness to the dish. It was a delightful dish that showcased the chef's creativity and expertise.

In March, when there was still snow in Sapporo, I visited Ikou-san, who was eagerly awaited. I was both excited and anxious, wondering if this visit would live up to the last one, which was so good. However, each time I come, the deliciousness and excitement surpass the last visit. This time, we enjoyed the best wine while listening to Chef Kudo's explanations and chatting with everyone at the counter. Each dish was exquisite and wonderful, and the flow of the meal was perfect. I can't wait for the next visit already. The cost included sharing two bottles of wine among several people. The dishes included red snapper, abalone, medium fatty tuna, seaweed, spear squid, sea urchin, yellowtail, small fish, mackerel, medium fatty tuna, sea urchin, blackthroat seaperch, crab with crab miso, scallop, conger eel, tamagoyaki (additional), squid, horse mackerel, and firefly squid roll.