In the middle of Susukino, there is a building with a spacious interior on the first floor. When you enter, you will find a counter with 10 seats and a tatami area. It is a beautiful restaurant! Today's champion dish is? Hime-masu (queen salmon) or salted fish roe! I couldn't choose between them, but the Hime-masu was not available due to low catch this year, with prices almost double than usual. It is hard to find restaurants that serve it, so I couldn't try it. The salted fish roe, which I usually don't eat because of its strong taste, was surprisingly delicious! It had no fishy smell and was sweet. It was not on the menu, but the chef made it upon a customer's request. It was rare and delicious! The striped jack had a perfect texture with a firmness and sweetness. The flounder had a sticky texture from aging, with a sweet taste. The sea urchin from Rishiri Island, purple sea urchin, and Bafun sea urchin were incredibly delicious, with a flavor beyond just saltwater. All the ingredients were delicious! The freshness of the fish was outstanding! The chef manages the counter alone and is waiting for customers, but there is a limit to what he can handle. It's a shame because the sushi is good, but the lack of service may be causing customers to leave without ordering more. The chef should improve a bit on the service. Overall, this sushi restaurant easily surpasses other four-star sushi places.

Dinner in Susukino. The staff were polite and the food was excellent. The sushi was more about the quality of the fish than fancy presentation. I wish there were more variety of fish to try. Also, it may not be suitable if you want a quick meal.

The atmosphere in the restaurant was great, and all the dishes were delicious! It was my first sushi of the year at Mr. Mikami's place. The interior of the restaurant had a counter and one large private room. By the time we left, it was bustling with what seemed like regular customers, showing how popular the place is. We opted for the course menu this time! I was quite hungry and ended up eating a lot. After the sea urchin, we ordered some extra dishes. Although the portions seemed a bit small, I was satisfied with my meal at around 80% full. I would love to visit again at a different time of the year!

The all-you-can-drink plan was 14,300 yen. The first dish was "noresore," which is the young of conger eel. It was difficult to describe, but quite unique. The sashimi included sea bream, medium fatty tuna, bonito white roe, eel nigiri, striped jack, medium fatty tuna, botan shrimp, rolled omelette, crab, salmon roe, and sea urchin. Everything was delicious.

We left it to the chef, had draft beer (using a coupon), and two servings of sake for a total of 17,160 yen. It's been a while since I had sushi! I've had my eye on this place for a while. It's located on the first floor of a building, with a spacious interior that includes a counter and tables at the back. The restroom was also clean. The quiet head chef and the lovely hostess welcomed us warmly. We started with white shrimp with bonito shoyu. The white shrimp was delicious, I was impressed! The sashimi included flounder and striped jack. The flounder was tender and delicate, while the striped jack had a refined fat and a chewy texture. The simmered octopus had a citrus aroma. The skin might bother some people though. The crab rice bowl had plenty of crab and topped with salmon roe. It was really tasty. The seared swordfish was perfectly cooked. It was creamy and melted in the mouth. The smoked duck had a nice aroma and the flavor was top-notch! The simmered abalone was exquisite, tender yet rich in taste. The broth was also delightful! The grilled eel was seared over charcoal. The crispy sound as you bite into the skin, and the juicy meat was delicious! Moving on to the nigiri sushi. The rice was seasoned with red vinegar maybe!? Golden eye snapper, medium fatty tuna, gizzard shad, fatty tuna, marinated tuna, scallop, spot prawn, whelk, mackerel, spot prawn miso, ark shell, sea urchin, salmon roe, dried gourd roll, egg. The sushi was also excellent! I especially loved the fatty tuna and sea urchin! Both were incredibly delicious! I started grating wasabi as soon as the sushi arrived, and the refreshing scent was amazing! I definitely want to come back here again.

Sapporo Susukino is a great location! I received recommendations from the head chef of a high-class sushi restaurant hidden in the back of a building. I tried several dishes and felt even a bit nervous in the atmospheric restaurant, but I was satisfied with the freshness of the ingredients and the flavors of the sushi, which I had never experienced in the Kansai region. I had a couple of glasses of white wine to pair with the fish - Paul Jan Grange Alsace Pinot Blanc 2014, Burgundy Chardonnay V.V. Nicolas Potel 2013. Later, I also tried pairing with red wine - Chateau de Smonk Cru Artisan 2012, Burgundy Red Tail Domaine Tiborlije Berail 2013, but white wine is definitely better with sushi. The acidity and mineral notes complement the white wine. It was great to watch the head chef skillfully prepare and serve the sushi right in front of me with his dedication to using special dishes. I will definitely visit this restaurant again!

I recently visited a new sushi restaurant opened by Mr. Mikami, and it was delicious. I forgot to take a picture of the sushi... The red vinegar used in the rice pairs well with the toppings. The tuna is sourced from Oma in Tsukiji. The ingredients are fresh and they have a wide variety of sake. I finished off with a roll of salmon roe. The restaurant was lively and bustling. Sushi with red vinegar is so tasty, right? I was completely satisfied! The soup also had a gentle and delicious taste. It would be even better if it were completely non-smoking.

I went to a high-end restaurant recommended by a junior colleague. The food was undeniably delicious. The menu focused on seafood with high-quality ingredients, and everything was straightforwardly delicious. However, with a price close to 15,000 yen per person, I was hoping for a bit more excitement or surprise.

It was a smoking-permitted shop... (T_T) Fortunately, there were no smokers at the time, so it was good (^O^) Recommended for smokers.

The texture of the striped jack was perfect, with a great balance of firmness and fatty richness. The overall preference for chewy (firm) sushi was great. The egg was cooked to a creamy consistency like a cheesecake and was delicious. The cost was a bit high, but if given the chance, I would like to try it again.

I dropped in to the restaurant on a cold winter day and ordered a variety of dishes like hokki, octopus, conger eel, squid, kazunoko, and kappa maki. I also had a beer and two glasses of shochu.

It was a last-minute reservation, but the wait was too long, and it took 2 hours for the sushi to arrive. We had to leave before finishing, but we were still charged the full amount. The taste was mediocre, and overall, it was very disappointing.

You can only get the best "seaweed" here (^^)

"Susukino Sushi: =========="

I wonder how Mr. Mikami is doing, he has visited the restaurant a few times.

It was my second stop of the night, around 9:30 pm. I sat at the end of a beautiful counter and when asked by the owner how they could help, I mentioned that I wanted to have a light drink and some snacks since it was my second stop. They asked if there was anything I didn't like, but I said everything was fine. We started with sashimi of white fish topped with sake lees from red snapper, paired with a cold sake called Fuyuhana from Kobayashi Sake Brewery in Kurayama. The white fish was sweet and tender, and the red snapper sake lees added richness to the flavor. It was delicious. Next, I had a plate of flounder, striped shrimp, bonito, hairy crab miso, spear squid, and whelk, all of which were delicious. The spear squid was particularly impressive with its delicate preparation. Then, I tried two types of sea urchin - Bafun and Murasaki from Wakkanai. I preferred the rich flavor and sweetness of the Bafun. Of course, I had to order another round of cold sake. The owner shared interesting stories and sushi knowledge, making the conversation lively. Then, I had some sushi - golden eye snapper, with the skin lightly blanched to bring out its fatty richness, and the skin itself was delicious. The rice had a nice balance of red vinegar, and the lean tuna had a good acidity. The tamago was perfectly cooked with a beautiful yellow color, a perfect palate cleanser. Finally, I finished with a roll of dried gourd. It was a delightful experience, thanks to the owner's skillful techniques and enjoyable conversation. I look forward to coming back for a full meal next time. Thank you for the wonderful meal.

I was brought here by someone who said they love this sushi restaurant. I also love sushi, so I was excited to visit! The head chef was very attentive and the hostess was kind, making it easy to talk to them, and the atmosphere was very pleasant. Everything was delicious, but the "Grilled Scallop with Seaweed" was particularly impressive. It was the first time I had tried eating it wrapped in seaweed, and it felt fresh and had a great texture, making it enjoyable! The Tekka Maki was delicious too. I regret not trying the tuna nigiri! I will definitely ask for it next time ☺️ Thank you for the meal.