In the past, I couldn't enter without an appointment, so this time I made a reservation and visited with high expectations, and I was not disappointed. The dishes such as octopus, Hokkaido shrimp, hairy crab were not only fresh but also well-prepared. The texture of the shad roe roll was excellent! Herring sashimi was rare but maybe not necessary. Whale bacon with monkfish liver was a perfect appetizer for drinking. The sea urchin chawanmushi and silver cod with grated radish were delicious. The soy-marinated sablefish and scallops from Notsuke Peninsula were sweet and tasty. The spot prawn with prawn miso, dried squid, and salmon roe were highlights that showcased the quality of Hokkaido ingredients. The preparation was also excellent, so everything tasted great. The miso soup with golden eye snapper, sea urchin, conger eel, and sazae was enjoyable. Overall, it was a delightful experience with a variety of Hokkaido specialties and small-sized sushi rice. Thank you for the delicious meal. I will definitely visit again!

On the second day of my Hokkaido trip, I visited Otaru. I had a long-awaited sushi lunch at Gunraizen. I enjoyed their original fresh sake with my meal, which was very easy to drink and made me feel happy. The chef's special sushi set included flounder, hand-rolled marinated tuna, herring, fatty tuna, dried squid, striped jack, surf clam, salmon roe, scallop, seasonal fish, botan shrimp, and sea urchin. I savored each piece while listening to the chef's explanations. Every bite felt like a sparkling gem, truly a moment of bliss! I also tried additional dishes like whelk, mantis shrimp, and herring roe, which were all exquisite. I wondered how long I could continue enjoying delicious sushi like this. I savored the happiness of the present moment. Thank you for the wonderful meal, I will definitely visit again.

This is a famous sushi restaurant in Otaru that has been selected as one of the top 100 sushi restaurants in Japan for two consecutive years and received two Michelin stars in the Hokkaido Michelin Guide in 2017. Due to its popularity, it is recommended to make a reservation in advance before visiting. The lunch menu is reasonably priced for a casual dining experience, with a time limit of one hour per seating. The restaurant has a bright and elegant interior with only 8 counter seats available. Despite the busy summer season in Otaru, we were able to wait comfortably in the cool waiting area inside until our reservation time. The sushi is served promptly, allowing for a quick and focused dining experience. The chef's specialty sushi is served in a set course, with the option to add additional items if desired. The lunch course included a variety of local Hokkaido ingredients, with standout pieces like "tokishirazu" and anago. Overall, it was a delightful and efficient dining experience, perfect for those looking to enjoy high-quality sushi in a short amount of time.

This was the best sushi I have ever eaten. I was moved by it. The toppings were amazing, but what really stood out was the deliciousness of the rice. The red vinegar flavor in the rice was exquisite. It was softly molded and melted in my mouth, creating a perfect texture. All the toppings were delicious, but the sea urchin without alum was creamy, sweet, and put me in the best mood. After the course, I even added an extra sea urchin nigiri.

If you are going to Otaru, I recommend making a reservation at this restaurant. I had the lunch course. In addition to what is shown in the photos, we were also served hand-rolled tuna sushi for 6000 yen. The atmosphere of the restaurant is nice, and although it was hard to see the head chef due to a small stage, he was friendly and made our experience enjoyable. I especially recommend the sea urchin, which was fresh and had no unpleasant aftertaste or bitterness. At the end of the course, you can also order additional items, so you can leave feeling satisfied!

Otaru Sushi. Authentic sushi. Every piece was carefully crafted and delicious, truly impressive. The eel in particular was exquisite. It was the best sushi I've ever had in my life. While some sushi restaurants can be a bit formal and require careful conversation, this place was relaxed and enjoyable. The price was reasonable, but I left feeling completely satisfied.

It was quite difficult to make a reservation at this restaurant, but I managed to visit because I made a reservation well in advance. The atmosphere was cozy and the prices were very reasonable compared to those in Tokyo. There were some fluctuations in the quality of the ingredients, but the skill of the chef made up for it and I really enjoyed the meal. I ended up ordering more dishes and left very satisfied. It's the kind of place I would love to visit seasonally.

I heard that this restaurant has been awarded two Michelin stars, so I decided to make a reservation. The only option for lunch was a set course for 6,600 yen. The sushi was truly delicious. When making the reservation, they asked about any food preferences or dislikes, and I mentioned that my husband doesn't like shellfish. However, on the day of our visit, there was no consideration given, and the meal included shellfish. It was a bit disappointing.

The interior of the shop was also clean and had a very nice atmosphere. Each piece of sushi was fresh and delicious. The explanations were clear and easy to understand. It was a very reasonable price for lunch. I would like to visit this restaurant again.

What a surprise! It was the beginning of 2023. Happy New Year! Laughing Shirauo Hotaruika Drift Ice Akeno Kegani Shinodo Guro and Otaru Jitamago Kake Gohan Shimaa Aji Kazunoko Yariika no Mimiyariika no Geso Ten and Sumishio Akagai Ankimo Hirame Nakatoro (Misaki's single-line fishing) Kohada Botan Ebi Yariika Ikura Hotate Sakuramasu Kin Ki Uni Anago

It was very delicious. This time, we had the omakase course plus golden eye snapper, throat fish, and conger eel sushi, and they were all made with the master's skillful hands. The chef's technique truly enhances the quality of the ingredients. Thank you very much. It was a moment of happiness. I would love to visit this restaurant again.

I had a wonderful sushi experience at Sushigunraizen in Otaru at night. The chef's artistry is evident in every meticulously prepared dish, from start to finish. The sushi here is on a whole different level, unlike anything I've ever tasted before. I definitely want to come back to this sushi restaurant! Especially impressive were the dishes like ankimo, tuna belly, kohada, and fresh salmon, all expertly prepared with perfect temperature control. Delicious!

A shop in Otaru where you can enjoy the highest quality of seafood from the northern sea. Reservations are mandatory, and for lunch, there is only one course available plus à la carte options. The homemade soy sauce and miso soup are exquisite, and the sashimi literally melts in your mouth, making you smile with every bite.

Lunch course of 12 pieces: 1. Hirame (flounder) 2. Akami no zuke (marinated tuna) 3. Chuutoro (medium fatty tuna) 4. Shirako (milt) 5. Shima aji (striped jack) 6. Hotate (scallop) 7. Yari ika (spear squid) 8. Tokishirazu (baby snapper) 9. Botan ebi (spot prawn) 10. Hotate (scallop) 11. Ikura (salmon roe) 12. Uni (sea urchin) Miso soup with wakame seaweed added. Additional order of toro, akami, tokishirazu, and medium fatty tuna roll at market price with individual prices unknown. Total bill was 28,000 yen. Ate too much, haha. Had a delicious and enjoyable time. ♡

I finally got a reservation and was able to go. The restaurant is located in the Sushi Street area with parking available. Upon entering, I was led to a waiting room in a separate area and waited there until my reservation time. When the time came, I was escorted to a room with counter seats. There were 7 or 8 seats at the counter and on this day, there were 3 groups totaling 6 people. The dining style was a timed 1-hour course meal. The open counter allowed us to see the chef's hands at work, creating a lively atmosphere. The lunch menu was a 6600 yen course with 12 pieces of sushi including a soup. Additional orders were possible within the time limit. The sushi rice had a slight red vinegar flavor and the perfect firmness, blending well with the toppings. There was no soy sauce provided, as the chef recommended how to eat each piece. Served with the house special premium sake, each piece of sushi was a work of art crafted by a professional. The moment when the firm rice and toppings meld in your mouth, spreading delicious flavors, is unforgettable. Once you taste it, you won't be satisfied with sushi elsewhere. The texture of the sushi rice is addictive, and I couldn't help but order more, like shrimp, yellowtail, medium fatty tuna, and negitoro rolls. Everything was delicious, with a great balance of seaweed and rice. I highly recommend the rolls and gunkan sushi. I would love to go back again! (๑˃̵ᴗ˂̵) ===========

Starting with boiled octopus, whitebait, and getting excited! Eating abalone and feeling happy, smiling with hairy crab, reaching ecstasy with herring roe, and saying "I'm back!" with whale bacon. Then starting with sushi: flounder toro (Boston 149kg), small skin squid, salmon roe, scallop, oblivious to the time, yellowtail amberjack, sea bream from the shelf, sea urchin from Nemuro, conger eel, dried gourd roll (ate it in a second because it was too good), mackerel, button shrimp. Ah, happiness!

◎Gunraiseki◎◎A sushi restaurant located a little way from the center of Otaru city along the river towards the mountainside◎◎Tabelog rating of 3.79, selected as one of the top 100 sushi restaurants in the East in 2022◎・The restaurant is run by a skilled chef who has been making sushi for 39 years, starting from the age of 15・It has received two Michelin stars・The restaurant itself has been around for 20 years. The stylish interior features glass walls and wood tones, with seating for about 10 at the counter・The restaurant offers original sake and custom glass tableware, showing attention to detail throughout・The friendly chef engages in lively conversation with customers Introduction to the lunch course・Seaweed and jellyfish simmered in soy sauce・Hirame (flounder) sashimi from the Sea of Japan・Medium fatty tuna marinated in soy sauce from Shiogama, Miyagi Prefecture→The medium fatty tuna is lightly seared and then marinated, resulting in an incredibly delicious flavor that is without a doubt the best tuna ever・Abalone from Hokkaido→Extremely fresh and crunchy・Yellowtail from Hokkaido→Just starting to be caught, this yellowtail will become cold yellowtail from Himi when it moves south. The fatty texture and flavor of the yellowtail were excellent・Cod milt from Hokkaido→Also just starting to be caught, the milt was creamy and delicious・Hokkigai (surf clam) from Hokkaido→Incredibly tender with a satisfying texture・Salmon roe from Hokkaido・Scallop from Hokkaido, Okhotsk・Tokishirazu (baby whitefish) from Hokkaido・Button shrimp from Hokkaido・Bafun sea urchin from Nemuro (red sea urchin)The ample sea urchin had a superb sweetness and melted on the tongue. It was truly a blissful experience. Each dish was perfectly seasoned, making this the number one sushi restaurant in Otaru in my opinion. You can also enjoy representative ingredients from Hokkaido, so choosing this place is a guaranteed win. Despite being a lunch, the cost of around 7,000 yen per person for drinks is a steal. The phone kept ringing throughout lunch with fully booked reservations being the response, so I highly recommend making a reservation well in advance. Thank you for the wonderful meal.

This is a highly rated sushi restaurant in Otaru, known as the "Sushi Town". I have visited many restaurants in Otaru in the past, but there are not many that I have been truly satisfied with. I had my eye on "Nigiri Gunraizen Kukizen" but I couldn't get a reservation twice in the past, making it a difficult-to-book restaurant in Otaru (laughs). Finally, I will be visiting this time. In Otaru, it's a choice between "Isezushi" and this place. While preferences may vary, personally, I would vote for "Nigiri Gunraizen". What makes "Nigiri Gunraizen" charming? The charm of this place lies in being able to enjoy delicious sushi in a casual setting in Otaru. It has a different charm compared to the high-end Edomae sushi in big cities, but as a local sushi restaurant, it has enough appeal. It truly is "Ezo-style sushi". The ingredients used are a mix of Hokkaido specialties, pleasing both locals and visitors. In terms of the ingredients, I believe that visitors from outside Hokkaido would definitely be satisfied with the lineup. Moreover, the quality is high and the cost performance is good. The chef skillfully prepares the sushi with few movements, following a classical style typical of Hokkaido. The rice is large-grained, and they use red vinegar, which is rare in Otaru. The temperature is slightly lower, but it's within an acceptable range, and the rice is not too sticky. There is a sweetness from the sugar, typical of Otaru, but the balance of saltiness and acidity is gentle and not overly sweet. However, one thing to note is that they mix wasabi with horseradish. Although it's not something that many people point out, considering the price range of the restaurant, I would prefer them to use real wasabi. Nevertheless, if you want to enjoy sushi in Otaru, this is a reliable place to go. It's a restaurant that blends in with the town, similar to "Umenosushi" in Hakodate. As for the details of the sushi at "Nigiri Gunraizen", the set menu for lunch with 12 pieces costs 6,600 yen, which is reasonable. Additionally, even if you add 2 more pieces, the price per piece remains at 600 yen, which is fair and not overly expensive. In some upscale restaurants in big cities, the price can skyrocket if you add extra pieces, so I appreciate the reasonable pricing here (laughs). The pickled ginger has a sweet taste like a classic store-bought product. The plate for the flounder is stylish with Nahatomann. The meat is thick and has a chewy texture, overflowing with umami. It has a refreshing taste from the yuzu. The medium fatty tuna is from Miyagi Prefecture. It has a rich and moist texture, allowing you to enjoy both the fatty and lean parts. The way the chef slices it is also good. The "Ezo abalone" is served raw, true to its Ezo style. The chef skillfully enhances the texture by cutting it thickly and making a horizontal cut with the knife to express both the crunchy and creamy parts. It has a good aroma and plenty of umami. The striped jack has a lot of fat on it, allowing you to enjoy the emulsification. It is served with green onions, enhancing the flavor. The battleship sushi with cod milt is a delight. It's been 35 years since it last appeared due to the outbreak of poison, so it's a recent comeback. The cod milt has a strong umami taste, without any fishy smell, showcasing the essence of Hokkaido. The scallop is soft and sweet, with a generous amount of sweetness. It is sourced from Marutoma Tomakomai, known for its B-grade gourmet dish, "Hokki Curry". The herring roe is full of flavor and has a robust taste. The texture is soft and delicious. The meal ends with a light touch on the fish side, slightly dehydrated. The battleship sushi with salmon roe has soft skin. The seaweed is fragrant and crispy. The scallop from Toyotsu has a reliable taste, meeting expectations. It is soft and -

I visited for lunch and had a 12-piece omakase starting from black soy sauce to sea urchin, paired with the original sake "Gunraizen" from the restaurant. It was a blissful time. Every piece of sushi was amazing, but the herring was especially outstanding and moving. I would like to visit for dinner next time.

I came all the way to Hokkaido, so I had to have some sushi. I was really looking forward to it from the day I made the reservation until the actual day. The restaurant is located on Sushi Street in Otaru, with a sophisticated and simple interior. I was a bit nervous as I'm not used to this kind of place, but the experience began. Menu: - 12 pieces of nigiri sushi * Squid: Melts in your mouth * Otoro (fatty tuna): Rich flavor that spreads in your mouth * Abalone: Creamy and rich flavor * Natural horse mackerel * Miso soup * Hokkaido scallop: Surprisingly tender * Herring * Salmon roe * Scallop: Intense flavor * Prawn: Enjoy the texture and the subtle flavor of the miso inside * Sea urchin: Plenty of sea urchin, delicious with seaweed Additional orders: * Eel: Different texture than usual, enjoyable * Prawn: A friend ordered horse mackerel, I ordered prawn for seconds. So happy. It was a dream-like time that passed in the blink of an eye. The sushi chef served all my favorite items, making me so happy that I couldn't stop smiling the whole time. Thanks to the attentive and friendly staff, I was able to feel comfortable throughout my visit. I read in other reviews that there are customers who come all the way from Tokyo to Otaru just to eat at this sushi restaurant, and I completely understand that feeling. I will do my best to come back again. The sushi was so delicious... Thank you for the meal.

About a month ago, I made a reservation over the phone for 2 people and visited the restaurant. We ordered the chef's choice sushi course for 5500 yen. The restaurant only has counter seating and serves traditional hand-pressed sushi. It seems to be well-regarded by locals in Otaru. The dishes we had that day included various types of sushi like scallop, surf clam, salted salmon roe, medium fatty tuna, seaweed salad, striped jack, mackerel, sardine, live abalone, sea urchin, and tuna roll. The chef would provide a brief explanation for each piece as he served them one by one. The presentation and atmosphere were great, but what stood out the most was the delicious and unique flavors of the sushi. I'm not particularly a fan of fish, but I didn't regret paying 5500 yen for the meal. While seafood bowls in Otaru are also good, I left satisfied after enjoying the chef's choice sushi.