I love this elegant Japanese restaurant↓
Of course I reserved seats at the bar this time, too so that we can enjoy seeing sushi chef make sushi in front of us!
The menu is depending on the day's catch. Sounds very authentic sushi restaurants, doesn't it? When we went there yesterday ('11/09/16), they serve
■Toro (high-quality tuna)
■Sayori (Japanese needlefish)
■Syako (mantis prawn)
■Hokki (Sakhalin surf clam)
■Ikura (salmon roe)
and so on.......
The case in front of us had a lot of fresh seafood caught in and around Hokkaido!
Usually, when you come here for dinner, it takes around 6,000 to 25,000 yen/ head, but look at the menu for lunch! It's very reasonable!
We ordered a "take" sushi set! It's only 3,465 yen! I cannot believe that we can eat authentic sushi that reasonably at a top-rated sushi bar!
First, they serve this very fresh salad! The sushi chef is very friendly and when we were about to finish eating it, he started to make the first sushi for us. Sounds very professional!
You don't have to dip sushi into soy sauce. He chooses appropriate say sauce for each sushi such as soy sauce only, one with yuzu citrus and so on.... He spreads it on each sushi just before you eat it↓ I love this experienced arts!
■Japanese flounder topped with vinegared very thin kelp seaweed
We enjoyed his artisan techniques from scratch! How perfect it is!
■Amaebi (sweet shrimp)
They were caught in the Sea of Japan. You do NOT have to shell shrimps, of course!
It was caught in Oma, which is between Hokkaido and Aomori prefecture, and one of the high-quality tuna in Japan! The tuna was zuke (seasoned in advance), that made this tuna more delicious than what it was!
Just before we finished the tuna above, the chef shelled scallop so that we could eat very fresh scallop! Wow! Wow! Wow! We are so impressed with his hospitality!
He recommended to eat it with natural salt! The scallop was caught in Funka Bay, the most popular scallop production site in Hokkaido, and very high-quality, so simple seasoning is the best!
■Sanma (Pacific saury)
It was caught off Kushiro, Hokkaido. Sanma in this season is well-balanced between the fish meat and its fat!
■Japanese flying squid
It was broiled on the surface a little bit and topped with very sweet sea urchin! Look at the fine cuts that the chef made on the squid surface! We tasted sushi not only by the tongue but also by the eyes!
The salmon season has just began! This is very seasonable roe!!!
Miso soup was served and we noticed the sushi lunch was about to finish...........
It was steamed and very fluffy!
My father always says to me, "when you go to a sushi bar, try fried egg sushi first. If it's delicious, so are all of the sushi there!
■Toro (high-grade tuna) and thinly sliced takuwan (pickled radish)
This tuna was caught in Oma. The chef made rolled sushi with minced tuna on the backbone and takuwan. I really recommend it! You can enjoy the sweet tuna fat!
Last but not least, dessert was served.
My friend chose adzuki bean ice cream↓
And I chose green tea ice cream! Yummy x 2!!!
Yesterday we enjoyed sushi at seats at the bar, but they have some individual rooms like this so that you can keep your privacy!
Just for reference, this is "Matsu course （松）"(5,250 yen)↓
When you come to Sapporo, why don't you visit the main restaurant of "Sushizen"? There are a few branches in Sapporo, but the service and sushi quality in the main restaurant is the best!
■Where is "Sushizen Main Restaurant （すし善 本店）"?
■Tour guide information■
Do you need a nationally-licensed English-speaking tour guide when you travel to Hokkaido?