On April 14, 2023 (Friday) from 8:30 pm, I visited the restaurant after 17 days. The restaurant has a rating of 3.66 on Tabelog and received a Michelin star in 2017. The menu consists of a chef's choice course only. <Tsumami> 1. Grilled firefly squid 2. Kijihata and Seki-Aji 3. Grilled Sakura trout 4. Grilled red snapper roe 5. Simmered octopus and abalone in sake 6. Grilled nodoguro with fuki miso 7. Red snapper dashi <Nigiri> 8. Matsukawa flounder with a drop of Shonan Gold citrus 9. Ark shell from Suijin 10. Medium fatty tuna from Shiogama 11. Fatty tuna from Shiogama, same individual as the medium fatty tuna, very delicious! 12. Lean tuna rolled sushi 13. Squid with salt and Shonan Gold citrus 14. Striped jack from Kagoshima 15. Gizzard shad 16. Tekkamaki 17. Assortment of Murasaki sea urchin from Hakodate and Bafun sea urchin from Nemuro 18. Eel from Tsushima 19. Tamagoyaki 20. Red snapper from Bungo strait (additional) 21. North scallop (additional) The meal was delicious from start to finish, as always.

Michelin ⭐️ Omakase Course 18,700 yen 5 appetizers, 10 pieces of nigiri course - Grilled shishamo (Hakodate) The aroma of yuzu is strong. The flaky meat is delicious, although the bones are slightly noticeable. - Marbled flounder sashimi The chewy texture of the meat is great. It's not watery. The meat is seasoned with salt and dehydrated, while the fin is dehydrated with kelp. Delicious. - Silver salmon with roe sauce Grilled silver salmon with salmon roe and egg sauce mixed with rice. When mixed together, the saltiness of the roe complements the salmon, although there is a slight raw smell. - Squid somen (Hakodate) Fresh and sweet squid served with spicy daikon radish and Shine Muscat grapes as condiments, with dashi soy sauce. The slight spiciness of shichimi, the heat of the daikon, and the sweetness of the squid and grapes. Beautiful! - Simmered octopus and abalone Softly simmered, light in flavor. Not tough, but tender and flavorful. - Grilled conger eel The eel's skin is crispy, and the thick, juicy meat is exquisite. - Jun-sai palate cleanser - Nigiri selection - Bigfin reef squid - Olive flounder (Matsumae) - Medium fatty tuna (Yunokawa) - Fatty tuna - Marinated tuna roll - Scallop (Yakumo) - Ark shell (Yakumo) - Red clam (Shiraoi) - Sea urchin gunkan (Okushiri) - Additional sea urchin for 1,000 yen - King crab with crab miso - Simmered conger eel - Tamamushi castella - Highlights: Sea urchin, king crab, simmered conger eel The rice is slightly vinegary with a strong acidity. When paired with white fish, the rice's flavor dominates, but the combination with red fish is exceptional. The sushi-making technique is noteworthy, with each piece delicately crafted. The chef's skill is evident in the way the rice envelops the fish, holding it firmly but allowing it to separate in the mouth. The attention to detail is apparent in each dish. The price reflects the craftsmanship, and the experience is satisfying. The ingredients are mostly local, and the quality is top-notch. Thank you for the meal.

Sushidokoro Minamiaji @ Hakodate During my trip to Hakodate, I experienced my first solo sushi restaurant visit! Let's go. Today's course menu was as follows: - Octopus - Scallop and Red Snapper - King Salmon, Egg, Rice - Snow Crab - Steamed Abalone and Shrimp - Grilled Conger Eel - Soup - Flounder - Spear Squid - Fatty Tuna - Gizzard Shad - Pickled Roll - Ark Shell - Surf Clam, Sea Urchin from Hakodate - Grilled Conger Eel - Sea Urchin and Scallop Roll - Tamagoyaki Overall, the food was delicious and satisfying, but the meal ended in just one hour, so I couldn't relax and enjoy it fully. It was too fast, and I couldn't even enjoy the sake. Maybe it was because there were only a foreign couple besides me, or maybe they always serve this quickly... As it was my first solo sushi experience, I wished I could have enjoyed it a bit more slowly. The chef wasn't very talkative, and the fast pace didn't make it very comfortable, so maybe it wasn't the best choice for my solo debut. But it was truly a Hakodate sushi restaurant. It was delicious, thank you for the meal.

I wanted to make a reservation at another restaurant for my first visit, but it was fully booked... However, it was a good thing I couldn't go there! The warm and welcoming atmosphere of this restaurant, along with the meticulous work and kindness of the head chef, stood out. Every piece of sushi and appetizer served was carefully prepared, with the chef starting preparations 10 days in advance for today's meal. I was amazed to learn that they even enhance the flavor of sea urchin. I will definitely revisit this restaurant when I come back to Hakodate!

It is a high-class restaurant with a relaxed atmosphere. There is a lack of tension overall in Hakodate. The taste is light and elegant. It may not be satisfying enough for young people, but recommended for adults who are used to eating sushi. White wine goes well with appetizers, and sake pairs well with sushi.

Hakodate is a really nice place, but there are very few delicious restaurants, almost none. I used to visit "Tempura Tazawa" regularly, but finding another good restaurant is really difficult. Sukiyaki is not bad, but it's not a place I aim to go to. OoNeDa is too far away, I don't like French cuisine, and Italian is not my favorite. When I asked Tazawa-san, he said the only decent place is "Binaaji" (Beautiful Taste). So, we went there together. Unfortunately, it was snowing, but when we entered the restaurant around 6 pm, there were already 2 customers at the counter. We started with hot sake, and the surprise was that Tazawa-san can drink alcohol. We started with some appetizers and then moved on to nigiri sushi. The grilled dishes were delicious, but the first dish of fresh scallops left a strong impression. The nigiri sushi started with squid. It was sliced so finely that it looked like white shrimp, bringing out the umami flavor. In Hokkaido, especially at sushi restaurants, white fish and shellfish are particularly delicious. The tuna caught in Toi was also delicious, and the kohada was good too. The slightly slim shape was easy to eat. The sushi was satisfying and went well with the sake. If you want sushi in Hakodate, this is the place to go. There are other sushi restaurants in the city, but they mainly focus on casual sushi rolls like izakayas. "Tempura Tazawa" has closed, but if you ever come to Hakodate, let's come back here with Tazawa-san.

I made a reservation early! At first I was nervous, but the head chef's stories helped me relax haha. They serve the dishes at the perfect temperature and timing. It might be the most attentive sushi I've ever had! The uni was amazing. The toro was also amazing. Ah, I want to eat more! I will definitely make a reservation again when I come back to Hakodate.

Undoubtedly the number one sushi restaurant in Hakodate. Every visit brings new discoveries and excitement. It was the first time I saw both ikura and uni served on the same day at this restaurant. The owner only serves dishes that meet their standards, and they seem to have a limited time frame for when they are served. When they do serve a dish, it is truly exceptional, with large ikura pearls and amazingly delicious uni. This time, the swordfish, black sea bass, and medium fatty tuna were outstanding. The owner is friendly and willing to share information about sushi. The only downside was that the omakase course was priced at ¥18,700, which had gone up from ¥16,500 before. Considering the current situation and rising costs, it is understandable. There were also an additional hand-rolled sushi and tamago, totaling 19 dishes. Even with the price increase, I believe the experience and quality make it worth it. If you are planning a trip to Hakodate, I highly recommend making a reservation at this restaurant!

The first visit, I honestly thought, "Delicious!" But by the second visit, the excitement wasn't the same. There are some places where my initial impression fades. However, "Utsukushii Aji" is a restaurant where my opinion only gets better with each visit. What surprised me was that this place has been here for 30 years. I've been to Hakodate many times, but I only discovered this place recently. I wonder why I didn't know about it sooner? I wish I had known earlier. The sushi here, which is not just sliced and placed on top, but each piece is carefully crafted, is truly delicious. The shellfish and sea urchin were particularly outstanding this time. When will I be able to come back next? If you're planning a trip to Hakodate, this is the restaurant you should make a reservation at first. The prices for drinks are also reasonable and likable.

When I first came to Hakodate, I knew I had to try sushi, so I headed to this place conveniently located near my hotel. There were only two groups of guests, including myself, so I was able to enjoy a leisurely meal while chatting with the chef. The meal included dishes like salted sweet shrimp with caviar, seared bonito with homemade kelp soy sauce, and flounder with Shonan Gold jelly. The rice with dried gourd and pickled radish was a bit lacking in richness and sweetness, while the simmered abalone and miso-marinated cherry salmon were delicious. The nigiri sushi was excellent, especially the tender squid and marinated red clam. The grilled surf clam and giant snow crab were also highlights of the meal. The sharpness of the vinegar rice was balanced well with the toppings, and the recommended sake was also very good. I would definitely visit this place again if I have the chance to return to Hakodate.

In Hakodate, when it comes to popular sushi restaurants, "Umeno Sushi" and "Kihara" are well-known, but now this one is probably the best. I was able to enjoy excellent sushi here. The distance between the owner and the customers was also great, and the atmosphere was pleasant. "Umeno Sushi" is attractive because of its affordable prices, but it didn't quite meet my expectations for sushi. "Kihara" seems to have different levels of service depending on the customer (friendly to regulars, strict to newcomers), which is a bit concerning. If you want to eat delicious sushi in Hakodate, I recommend this place now.

The course consisted of 5 appetizers and 10 pieces of sushi, with a variety of ingredients including Foxface, Maburo, Yuzu jelly, Swordfish with egg sauce and truffle, Squid noodles with muscat, Spicy daikon with black seven spice, all of which were meticulously prepared. The dishes were said to pair well with alcohol. The transition to sushi included Red snapper, Tuna, Scallop, and Crab with crab miso, all perfectly prepared without any hint of bitterness. The meal ended in 1.5 hours after 2 rotations, which may feel a bit rushed. The portion sizes were just right, not too much.

It's been a while since my last visit. Due to the state of emergency, they are not offering a second round of service. They have local snow crabs, but the fugu in Hakodate is best in the summer. They also have fresh squid with eggs, steamed abalone, cherry salmon, and interesting botan shrimp sushi. The white sauce without dairy products and with citrus was a nice touch.

I made a reservation online a month ago and visited the restaurant. It turned out that there were no other customers, so I was able to enjoy a private dining experience. Each dish was carefully prepared by the owner, and the course was well thought out and adjusted based on the customer's reactions. There were surprising combinations of flavors that were all delicious and left me completely satisfied. Spending time with the friendly owner was a great memory.

It seems to be the only authentic Edo-style sushi in Hakodate. The chef is self-taught and has mastered the art of Edo-style sushi with a good balance of omakase appetizers and nigiri. The ingredients are mostly local or from Aomori, and the unique techniques and traditional methods blend well together. The nigiri has firm shari rice, and the hokkigai clam, Aomori tuna, Kitamura purple sea urchin, and mackerel (also from the Tsugaru Strait) are all delicious. The chef's confident knife skills and posture while making sushi are very appealing, making this place the best in Hakodate.

In March, Hakodate was eerily empty... It seems this shop had also taken a break for a while. The standout dish of the day was abalone caught in Senkame! It was truly delicious with a rich flavor. Since March, there have been plenty of fish at the fish markets in Hakodate due to the lack of shipments to Tokyo.

Sushi restaurant "Binaaji" is located near the Bay area in Hakodate City, just a 1-minute walk from the tram stop "Juji-gai" and about a 5-minute taxi ride from JR Hakodate Station. It has been awarded one star ★ in the Michelin Guide Hokkaido. In the Do-nan region, only two sushi restaurants, "Binaaji" and "Sushi Ooneta," have received stars. The restaurant has a counter with 7 seats made of cypress wood, but only the counter seats are used. They operate in two shifts in the evening, from 6 pm to 8 pm. The head chef learned the techniques of Edomae sushi through self-study and values "preparation" and "seasonal ingredients" to entertain guests with innovative sushi that does not adhere to fixed ideas. Unlike Hokkaido-style sushi that focuses on bringing out the flavor of the ingredients, the lineup of finger foods and nigiri is a unique creation of the head chef that differs slightly from the sushi you may have had before. They source quality ingredients not only locally but also from various regions across the country. The sushi rice is seasoned with red vinegar, with a slightly restrained acidity and sweetness, and a soft and small-sized texture. This style may divide opinions. I personally do not prefer sticky and clumpy sushi rice. The omakase course priced at 15,000 yen includes dishes like marinated red clam and shirako, grilled fox rockfish (masuoi) with citrus jelly, scallops, a mini bowl of sea urchin and truffle, monkfish, sake-steamed abalone, steamed tilefish, spear squid nigiri, golden eye snapper, medium fatty tuna salt kettle, fatty tuna, marinated lean tuna roll, gizzard shad, horsehair crab, creamy shrimp, and white wine and onion sauce shrimp. The review also includes detailed descriptions of each dish served.

After the tax increase, it was written as "omakase 16,500 yen". There were two servings at 6:00 and 8:30. The appetizers were more impressive than the sushi. It seems like they have renewed the plates and small items, creating a nice atmosphere. They also have a natural wine from Chacun Son Goût, which is always good to have.

I visited the restaurant on the eve of running the Hakodate Marathon. The second-to-last dish, simmered clams, left a strong impression. I don't usually drink beer, but the carefully prepared appetizers prompted me to order a Premium Malt. I heard that the owner will also be running a half marathon the next day, and it seemed like he was paying attention to his health as the flavors were a bit subtle. He was experimenting with combining local sea urchin with black truffle.

On the second day of my trip to Aomori and Hokkaido, I had dinner at this sushi restaurant in Hakodate. The restaurant had two dinner sessions, and I went for the first session from 18:00 to 20:00. The omakase course included 6 appetizers and 12 pieces of nigiri sushi, with an additional order of 2 more pieces. The head chef had worked at a regular sushi restaurant in town for a few years before starting his own place. While the meal didn't have any particularly standout dishes, the attention to detail and delicate work in each dish made for a pleasant dining experience. The chef's dedication was evident in the quality of the fish and rice. However, the selection of drinks was a bit limited with only 4 types of sake and no shochu. Among the appetizers, the mini bowl with red vinegar rice topped with special egg sauce, sea urchin, and truffle was outstanding. The grilled scallop skewer and fugu shirako were also delicious. In terms of nigiri sushi, the standout was definitely the yellowtail. This was followed by crab, squid, and medium fatty tuna. The white fish was subtle and elegant, lacking a strong impact. Overall, the chef's personality shone through, and it was a pleasant dining experience with good food and service.

I made a reservation for a beautiful taste at night. It's been a while since I had sushi in Hakodate. The dinner starts at 6:00 pm, so I finished my sightseeing early and headed to the restaurant. The restaurant is just a 1-minute walk from the Ekimae intersection. It has 6 counter seats, although there are also table seats, they don't seem to be used often. The meal course is omakase style, priced around 15,000 yen. I think it may vary depending on the season. The meal starts with a few appetizers, followed by 10 pieces of sushi. The menu included: [Appetizers] - Avocado and snow crab salted roe - Botan shrimp - Otoro marinated in soy sauce - Sea urchin and truffle - Steamed abalone in sake - Grilled golden eye snapper - Junsai and nameko mushroom miso soup [Sushi] - Firefly squid - Kiji hata (species of grouper) - Ark shell - Medium fatty tuna marinated - Rolled sushi with herring roe - White sea bream - Yellowtail - Sweet shrimp - Sea eel I also ordered an additional dish of salmon roe, bringing the total to 15,500 yen. The sushi here seems to have an extra touch, with most of the ingredients coming from outside of Hokkaido. The rice is seasoned with red vinegar, giving it a slightly colored appearance. The standout pieces for me were the ark shell, medium fatty tuna marinated, white sea bream, yellowtail, sweet shrimp, and sea eel. The ark shell had a nice texture and paired well with the vinegared rice. The medium fatty tuna marinated had its richness balanced out, making it very enjoyable. The white sea bream was the most delicious, with a sweet flavor that was truly satisfying. The yellowtail was also exceptional, with a unique smoky flavor from being lightly seared with straw. The sea eel was soft and melted in the mouth with the rice. However, the sea urchin and truffle, and octopus and steamed abalone were a bit disappointing. The sea urchin had a bitter taste, while the octopus and abalone were a bit tough. Overall, the sushi was on the smaller side but meticulously prepared and very delicious. The portions may be more suitable for women.