It's been 4 years since I last visited this place. I had the opportunity to try the sushi made by the head chef recently, so I decided to visit again after a long time. I chose the omakase course for 15,000 yen. The drink menu is extensive. The appetizers included steamed black abalone, sea urchin marinated in miso, broiled conger eel and freshwater eel, bonito, and sea bream. I'm not a big fan of ankimo. The sushi rice was seasoned with red vinegar and was firm, not typical of Hokkaido style. Some people might not like this, but it might be suitable for those from Tokyo. The rice was slightly loose and had a nice texture. The spring child, halibut, and sweet shrimp were also delicious. I tried the shinko (young gizzard shad) for the first time this year. It's relatively easy to make a reservation here, and they stay open late, unlike other famous sushi restaurants that have strict closing times.

Visited "Taku Sushi" in Susukino, Sapporo. This restaurant has earned one Michelin star and is highly rated in Sapporo. I had a business trip in the area, so I decided to stop by. Hokkaido is known for its delicious food, so I was looking forward to it. I made a reservation through Tabelog and visited. I booked the Hana Course (18,000 yen including tax). The restaurant is located in a stylish building with a bright sign. Upon entering, I was greeted by a modern and pleasant interior. The chef greeted me warmly and I took my seat. The course started on time and included the following: - Appetizers: - Madaka abalone with liver sauce - Hair crab with crab miso - Uni (sea urchin) marinated in miso - Halibut with egg yolk soy sauce - Daisuke (mackerel) with ponzu sauce - Button shrimp with salted roe - Ankimo (monkfish liver) with salt and wasabi - Grilled Alfonsino with liver sauce - Nigiri sushi: - Bigfin reef squid - Striped jack - Red snapper - Medium fatty tuna - Horse mackerel - Fatty tuna - Kelp grouper - Kuruma prawn - Surf clam - Sea urchin - Conger eel - Tamagoyaki (sweet omelette) - Soup: - Miso soup with shrimp Overall, the appetizers were traditional and would pair well with sake. The abalone was tender, and the Daisuke was delicious. The nigiri sushi had generous portions and the flavors were satisfying. The horse mackerel was exceptional, and the sea urchin was sweet and tasty. The miso soup with shrimp was rich and flavorful. The service, including the chef, was sincere and comforting. The price was reasonable for the quality of food. I had a great dining experience and will definitely visit again. Thank you for the meal.

The initial atmosphere of the restaurant is not luxurious, more casual or even cheap. The appetizers had a slight fishy smell up to the halibut, which was a bit off-putting. However, the sushi in the latter part was consistently delicious, especially the herring which was a first for me. Overall, the highlights were the abalone, sea urchin, flounder, baby bluefin tuna, salted shrimp roe, monkfish liver, and alfonsino. The sushi rice was firm and tasty, with standout pieces like turbot, smoked sockeye salmon, horse mackerel, lean tuna, fatty tuna, spot prawn, steamed herring, surf clam, sea urchin, conger eel, and egg custard soup. The drink selection was decent, but the value for money might not be the best. Taking into account the ambiance and other factors, this is my evaluation.

I made a reservation online and visited the restaurant. The high ceiling and spacious individual seating areas created a comfortable atmosphere. There were 12 seats at the counter and 4 seats in private rooms, with the chef, his wife, and a male staff member (possibly a part-timer) running the show. The chef's wife mostly explained the dishes, while the chef focused on preparing them, so there wasn't much opportunity to interact with him. The sushi rice was standard and didn't have much of a unique flavor. The selection of sushi included some Hokkaido specialties, and I was particularly satisfied with the herring. The wine menu was the most extensive I've seen, perfect for wine lovers. The dishes included abalone, botan shrimp tataki with sea urchin sauce, Matsumi flounder with white soy sauce, seared mejimaguro with crispy skin, miso-marinated sea urchin, ankimo, grilled kinmedai sushi, and a variety of other sushi options with unique flavors.

It was very delicious, with flavors that go well with alcohol. However, I was a bit bothered by the cheap-looking plates and interior of the restaurant. When I called to say I would be 5 minutes late, I was told, "Hmm, our reservation is only until 8 pm, so if you can finish eating by then..." Despite these issues, I was very satisfied with the cost performance and the delicious food.

A restaurant that serves dishes with a focus on each individual ingredient, where you can hear conversations coming from the food itself. Even though I was seated in a private room and couldn't see the dishes being prepared in front of me, it sparked various imaginative images and was enjoyable. The taste and quality of the ingredients were impeccable, guaranteeing satisfaction. The unique style of the sushi rice suggests a glimpse into a new style of sushi. The first half consists of appetizers and sashimi, while the second half involves a rare encounter with sushi. The interior of the restaurant is stylish, the service is attentive, and the overall experience is exquisite. It's a place where you can relax and have a wonderful time.

The service was polite and I felt like going back again. However, there were a few instances of using the same ingredients multiple times, such as shrimp, which was a bit disappointing. I chose sushi because I wanted to try a variety of things, so that was a letdown. Sweet shrimp, button shrimp, and another type of shrimp were served again. This occasionally happens at sushi restaurants in Sapporo.

Visited on Friday night at 7:00 PM. The restaurant has two counters with 7-8 seats each, and it was almost full. It seems to be a popular place. The head chef handles the sushi making efficiently on his own. The side dishes are prepared by the chef's wife, and they are quite a few in number but all delicious. The sushi pieces are substantial, around 12 pieces, and the quality is top-notch with aged ingredients. Honestly, the course price of 18,000 yen offers great value for the quality. I would definitely visit again when in Sapporo.

I visited a dinner in Susukino! I enjoyed the best sushi in a high-class atmosphere. The chef prepares the sushi right in front of you. The side dishes were all delicious and delicately flavored. There was a wide variety of sake that paired well with the sushi. I made a reservation for a course meal, and every dish was delicious and more than satisfying. I am full. Thank you for the feast.

I had a pleasant time thanks to the master's attention to ingredients and his wife's cheerful service. I enjoyed pairing alcohol with the food, and the variety of drinks was great. The performance was also enjoyable. Thank you very much. I would like to visit this restaurant again.

Takusushi is a popular sushi restaurant in Sapporo with a great selection of dishes and drinks at reasonable prices. The menu includes a variety of appetizers, nigiri sushi, and a delicious soup. The sushi rice is firm and complements the flavorful toppings well. The atmosphere is beautiful and the attention to detail is evident throughout the restaurant. The chef's expertise is showcased in every dish, making it a truly enjoyable dining experience. Overall, a highly recommended restaurant for sushi lovers.

I was looking for a restaurant for an important customer dinner, and I made a reservation at this restaurant with private rooms. The restaurant is located on the 6th floor of a building and a bit hard to find, but the interior is clean and I was led to a quiet private room at the back! I couldn't hear the voices from the counter, which was perfect for the dinner. The chef's choice menu was full of various dishes that kept coming one after another! The sushi was also made with a unique vinegar as mentioned in reviews...it was refreshing and I loved it! The beer, wine, and sake were all delicious too. I will definitely come back for another business dinner~

"Gourmet Building? In a mixed-use building that seems impossible to enter, at first glance, it has an atmosphere that doesn't seem like a place for sushi and fish specialties, with no vegetables in sight. The customers may not be looking for that either. It's a world of just protein and carbohydrates. The prices are not displayed and the ingredients are aged and left at room temperature for quite some time before being used, resulting in a soft and smooth texture. The sushi rice is seasoned with red vinegar, giving it a strong aroma and a dry taste with almost no sweetness. The strong flavor of the rice may not match well with some of the ingredients. They also offer a wide selection of wines and champagnes, so it may be a good choice for those who prefer that over sushi. With fish sourced mainly from Hokkaido and other regions across Japan, it's a great option for those looking for delicious sushi beyond just local ingredients."

Highly rated sushi restaurant. It was the highlight of this trip and conveniently located about a 5-minute walk from the hotel. We opted for the 18,000 yen course this time. We started with 7 appetizers: abalone with liver, crab meat, sea bream, marinated bluefin tuna, shrimp, monkfish liver, and grilled conger eel. The abalone was incredibly tender, especially when eaten with the liver. Then we had 11 pieces of nigiri sushi, egg custard, flounder, sea bream, yellowtail, king salmon, lean tuna, fatty tuna, gizzard shad, prawn, turban shell (lol), sea urchin, grilled conger eel, egg custard, and soup. There were also some foreign guests, adding to the international atmosphere. The sushi rice was seasoned with red vinegar, which was tasty but at times overpowering, depending on the topping. The king salmon was a perfect match for it, incredibly delicious.

I went to Sapporo for the Sapporo Snow Festival. The restaurant on the 6th floor of a building in Susukino has a Ginza-like atmosphere. The 18,000 yen course was quite filling. I was worried that I wouldn't be able to eat it all due to the number of dishes. Everything was of high quality and the cost performance was too good for 18,000 yen.

The last sushi of 2022. Starting with Ezo abalone and Hokkaido hairy crab meat, the meal at Takusushi is a delightful experience. The menu includes shirako (milt) of cod and flounder, paired with Black Dragon sake. The combination of Botan shrimp salted roe, scallop with squid ink sandwiched in seaweed, and simmered anglerfish liver is surprisingly delicious. Moving on to the nigiri sushi, featuring mud-dyed cuttlefish, flounder, and bigfin reef squid, showcasing Hokkaido's specialties. Two pieces of tuna, including the returnee tuna from Toyosu, are served before a refreshing serving of kohada (gizzard shad). The meal concludes with clear soup with sea urchin and conger eel. A flawless menu for the last sushi of 2022. Thank you for the feast!

I visited Tanakura on the 6th floor of a mixed-use building in the bustling district of Susukino. Inside the restaurant, there is a large U-shaped counter. When we entered, a customer who arrived before us wanted to move seats, so we waited for them to move and were then seated at the rejected seat. Upon sitting down, a humidifier was emitting a lot of mist, which may have bothered some people (although it didn't bother me). The hostess apologized for the wait, which made a big difference in the overall impression. We opted for the only course available, the "Hana Course" priced at 18,000 yen. The dishes we enjoyed included: Hokkaido abalone liver sauce, steamed hairy crab with crab miso, cod milt with the finest seaweed, red snapper, salted botan shrimp, scallop and karasumi grilled on seaweed, grilled kinki, firefly squid, Matsukawa flounder, lean tuna, medium fatty tuna, fatty tuna, shrimp, scallop, minced tuna with pressed salmon roe sauce, sea urchin battleship sushi, conger eel, dashi soup, and tamago. The Hokkaido abalone liver sauce captured my taste buds right from the start! The tender abalone paired with the liver sauce was exquisite. Next, the steamed hairy crab with crab miso was so delicious that I could eat as many as they served. Also, as a left-handed person, the chef provided me with left-handed sushi from the first piece onwards. The vinegar rice sushi was incredibly delicious and offered great value for money. I thoroughly enjoyed the sushi from Hokkaido. Thank you for the satisfying meal.

This is a hidden gem sushi restaurant on the 6th floor of a building in Susukino. The counter has 12 seats, with more than half of them being foreign customers. I was a bit worried at first, but the owner was very skilled in handling the customers, even mixing in English. The food and sushi were fantastic. A variety of delicious fish, carefully selected from Hokkaido, kept coming out one after another. The ones that left a lasting impression were the hairy crab miso, Ezo abalone, cod milt, kue (half-boiled fish), kinmedai, and kanpachi, as well as the miso soup. The dishes included hairy crab miso salad, Ezo abalone (very tender, served with liver), cod milt (large and delicious, with a hint of nori), flatfish (with a matured flavor), kue (half-boiled in hot water), scallop hand roll, kinmedai (well-prepared, served on vinegar rice), and various sushi such as sumiika, squid, red snapper, horse mackerel, squid, kanpachi, flounder, shrimp, scallop, sea urchin, conger eel, and tamago. The miso soup was like a bouillabaisse, rich in flavor from shrimp, crab, and fish broth. Despite being busy, the owner took the time to chat with us, sharing interesting stories about fish and sushi. It was a very enjoyable experience.

Hello, this is pta1001. I had sushi in Susukino. This time it was at Takusu Sushi. I was surprised by the deliciousness and volume. The menu included abalone liver sauce, steamed hairy crab, crab miso salad, shirako with rock seaweed, flounder with white soy sauce, scallop with seaweed, anglerfish liver seared with liver sauce, squid with liver sauce, red snapper, striped jack, lean tuna, salmon belly, shrimp, surf clam, negitoro roll, sea urchin battleship, conger eel, shrimp roe, and miso soup with shrimp.

I was satisfied before reaching for the sushi (^.^) There were so many dishes! The presentation was also very nice and enjoyable. All the dishes were delicious. I could savor the ingredients slowly. I have gotten used to the red vinegar sushi, and I actually quite like it now. It was very delicious. Thank you for the meal ★

The stylish interior is not too familiar, and the service is not unfriendly, making it suitable for dates. The key points of the taste are the strong red vinegar rice and the punchy ginger, showing a certain level of dedication. The knife skills for both the sashimi and nigiri are impressive, especially with the flounder and yellowtail toppings. The nigiri is finely crafted, with intricate knife work. The finishing clear soup was surprisingly delightful. Overall, it is a playful and enjoyable restaurant. Personal notes: I prefer the traditional knife cuts for oily fish, and for eel, a slightly sweeter or citrusy touch would enhance the flavor even more.

[Visit on October 12, 2022] <New Coronavirus> Has the "7th wave" peaked out!? Even after the resumption of school after summer vacation, the number of infected individuals continues to show a decreasing trend. Before you know it, the temperature has dropped, and it's autumn!! I came to Sapporo in search of gourmet food before the arrival of winter. ☆*ﾟ ゜ﾟ*☆*ﾟ ゜ﾟ*☆*ﾟ ゜ﾟ*☆*ﾟ ゜ﾟ*☆*ﾟ ゜ﾟ*☆ ■ Hana Course: 16,500 yen Seasonal assorted appetizers (7 items), sushi *Service charge 10% Luxurious dishes carefully selected. Red vinegar with selected seafood from all over the country. Selected Japanese sake and wine to bring out the flavor and depth. Taku Sushi (Hana Course) 050-5890-1719 3-3 Minami 3 Jonishi, Chuo-ku, Sapporo, Hokkaido G DINING SAPPORO 6F https://tabelog.com/hokkaido/A0101/A010102/1030580/