Sushi Minato, a popular sushi restaurant rooted in the northern region of Asahikawa, attracts many regulars drawn to the chef's charisma. However, with the chef also managing the counter and private rooms, it’s clear that he is quite busy throughout the service.The refined ingredients and the chef's skilled techniques make for delicious sushi and appetizers, but the restaurant's capacity can be a drawback (；゜０゜).As a result, there are often delays in service, but the chef's charm compensates for these minor inconveniences—this is a beloved sushi spot deeply rooted in the local community!The second-generation chef, Takayuki Nakaminato, hails from the long-established Sushizen in Sapporo, and has trained alongside peers from Sushi Juhachi in Fukui and Kyogoku Sushi in Shiga.Chef Nakaminato, who has earned a Michelin star and a Tabelog Bronze Award, seems to have mastered the art of applying shuto and perfecting sushi. I thoroughly enjoyed the fresh seafood from the cold waters of Hokkaido, including abalone from Funka Bay, surf clams, octopus, scallops, herring, snow crab, sea urchin, and kinmedai and flounder.Today's menu: JPY 26,000- Flounder with konowata sashimi- Octopus cooked in hojicha- Steamed abalone from Funka Bay- Abalone liver- Yamato-style steamed dish with surf clam, scallop, sea urchin, sweet shrimp, and yamato potato- Marinated skipjack tuna- Dried and grilled mehikari- Homemade fresh karasumi with saikyo miso- Ribbonfish with sea bream shuto- Grilled sweetfish with salt and whole sweetfish puree- Herring- Nodoguro sushi rolls- Sumi squid- Okinawa medium fatty tuna- Red striped shrimp- Sardines- Shiretoko snow crab- Grilled surf clam- Murakami sea urchin from Yoichi- Horse mackerel- Scallops- Kinmedai- Anago from Tsushima- Zaru soba- Whelk- Other drinks.
We use cookies on this site to enhance your user experience.
