Sapporo - May, 2024
Raw notes from our notebook. Quality is top tier - Tabelog rating of 4.01. Other interesting notes. Sushi chef visited California in his younger years - came back to Japan to take over his father's sushi restaurant. Google maps directions are a tad off, entrance is on the other side of the building, we had to ask a very friendly security guard who walked us to the entrance!
The menu:
- Steamed abalone w/ salt
- Shiramae (flounder)
- Smoked - small grated onion Soy soaked ahi (Katsuo bonito)
- Chawanmushi (Changling crab & blue cheese)
- Smoked mantis shrimp
- Soaked octopus (kind of taste like char siu)
- Monkfish liver thick soy, lime zest
- Otoro w/ rice vinegar rice & soy sauce taste Smoked
- Akami
- Kohada (gizzard shad)
- Crab mixed w/ shioji?
- Shima Aji (striped jack) good
- Squid w/ rice & zest sticking to rice & lightly salted on top good! the zest
- Red snapper (kimeda?), green onion inside
- Tiger prawn
- House mackerel (aji!) so good
- Surf clam topped w/ soy & lime seared
- Uni (Hokkaido area murasaki)
- Sea eel (anago) simmered
- Tamago, shrimp soup made w/ tiger prawn shells






































