Visited on May 6, 2026, at 6 PM.Sushi Minato is a sushi restaurant located in Asahikawa, Hokkaido. As of today, it has a Tabelog rating of ★4.24 and has consistently earned recognition as one of the top sushi restaurants, including the Bronze award. It is an absolute favorite, ranking 1st overall in Asahikawa and 6th in Hokkaido on Tabelog! This was my fourth visit, but since my work in Asahikawa has ended, I stayed in Asahikawa this time just to visit Minato. While it may not be as impressive as the regulars who come from Osaka every month, I can confidently say that I want to enjoy their sushi at least once a year!I had been planning this visit for a year, but thought it was too early to make a reservation, so I booked in January this year.The flavors change with the seasons, and both the seasonal and classic offerings are always delicious. The personalities of the head chef, the owner, and the young owner are also charming, and it’s wonderful that they remain unchanged despite their fame and popularity. It’s a place where customers at the counter easily become friends with each other!This time, I enjoyed the omakase course along with drinks (totaling JPY 31,372).The course included the following dishes, served in order:■ Food★ Gari (pickled ginger, learned how to cut it from YouTube)● Specialties★ Hirame with konowata (sea cucumber roe)★ Water octopus from Yoichi, simmered in hojicha (roasted green tea)★ Simmered abalone from Funka Bay★ Abalone liver★ Grilled shako (mantis shrimp) from Otaru★ Marinated bonito from Wakayama★ Grilled firefly squid★ Raw karasumi (dried mullet roe) marinated in Kyoto-style miso from Oita★ Grilled kinmedai (golden eye snapper) topped with garlic and olive oil★ Paste made from ayu (sweetfish) from Lake Biwa★ Clam croquette with crab meat★ Special pickles made by the ownerThese exquisite dishes truly exemplify what it means to enhance the enjoyment of sake! Absolutely wonderful!!● Nigiri★ Lightly cured herring from Funka Bay★ Sumi ika (cuttlefish)★ Grilled nodoguro (blackthroat seaperch) hand roll from Tsushima★ 140 kg honmaguro (bluefin tuna) from Choshi★ Botan ebi (sweet shrimp) from Funka Bay★ Zuwai crab with crab miso from Hokkaido★ Sardine★ Cured saba (mackerel) aged for 2 days★ Grilled hokki clam★ Bafun uni (sea urchin) from Hidaka★ Horse mackerel★ Grilled kinki (red sea bream)★ Anago (sea eel)Additional nigiri:★ Shima aji (striped jack)★ Scallop★ Tekka maki (tuna roll)★ Negitoro maki (minced tuna roll)★ Sakura masu (cherry salmon)★ Tamago (egg, with shima ebi and kuruma ebi)■ Closing dishes★ Hand-made soba by the head chef★ SoupAs always, I can only express my admiration for the wonderful selection of ingredients. I am always moved by the experience!■ Drinks● Lemon sour● Chilled sake - Kamikawa Taisetsu (Hokkaido)● Chilled sake - Nisekko (Hokkaido)● Chilled sake - Michizakura (Hokkaido)● Chilled sake - Hokuto Zuisou (Hokkaido)The chilled sake selected by the owner matched perfectly with the meal and was outstanding!Since I have only visited from April to June, I always think about wanting to try different seasonal offerings at other times of the year... I look forward to visiting again! It was a great meal.
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