Masaaki Miyakawa, originally from Hokkaido, trained at sushi and Japanese restaurants in Tokyo before moving to the renowned Sushi Yoshitake in Ginza. After gaining experience as a head chef in Hong Kong, he opened his own restaurant in 2014. In November 2022, he relocated to his current location, continuing to reign as one of the top sushi establishments in Sapporo.▶ Access & Basic Information 5-minute walk from Nishi 28-chome Station / 10-minute walk from Maruyama Park Station / 1F Licht Rale Maruyama Reservation only (Phone reservations for the following month start at 11 AM on the first business day of each month) 7 counter seats & 1 private room (for 2) / All seats non-smoking / Smart casual recommended 1st seating 17:00–19:15 / 2nd seating 19:30– / Closed on Wednesdays Cards accepted (VISA, Master, JCB, AMEX, Diners) / No electronic money or QR code payments ⚠️ Reservations fill up quickly right after the phone lines open at the beginning of the month, so preparation is essential from the previous month.▶ About the Course Omakase course only (JPY 32,000, tax included). From appetizers to sushi, seasonal ingredients from Hokkaido and across the country are elevated by Chef Miyakawa's craftsmanship. The Ezo abalone is cooked to tenderness and served with a rich liver sauce, becoming a talking point with each visit. The tableware, including ancient Imari collected from around the country, and the choice of Karatsu or Bizen sake cups, enrich the dining experience. A wide selection of Japanese sake and wine is available.▶ Omakase Course Appetizers: ■ Sushi: □ ■ Kuzu Somen, Molokhia, Myoga, Kuruma Ebi, Yoichi Bafun Uni, Shiso A refreshing summer appetizer that pairs well with the rich flavors of each ingredient, enhanced by the smoothness of the molokhia.■ Surf Clam, Green Onion, Myoga, Daikon Sprouts, Cucumber A light dish with a good balance of umami and acidity from the surf clam and plum dashi. The surf clam is cooked at a low temperature for tenderness, complemented by the aromatic vegetables.■ Katsuobushi (Bonito) Smoked with Straw, Pickled Water Eggplant Rolled with wasabi, green onion, and ginger. The umami of the bonito and the crispy, fragrant skin are delightful. The water eggplant is lightly pickled and delicious.■ Okishishamo, Kamo Eggplant, New Lotus Root, Grated Daikon Rich and tender, served warm like a nanban-zuke (sweet and sour dish).■ Hakodate Ezo Abalone Served with a white sauce made from the cooking broth and liver. The male liver is white, creating this unique dish. The abalone is plump and flavorful, perfectly complemented by the rich liver sauce.■ Funka Bay Hairy Crab Miso, Yoichi Bafun Uni, Tomato Jelly, Corn, Yamagata Dadacha Beans, Tomato, Micro Tomato A dish that allows you to enjoy the rich flavor of the Dadacha beans, the sweetness of the corn, the acidity of the tomato, and the umami of the uni and hairy crab from various angles.□ Aori Ika (Flying Squid) With many knife cuts, it has a sticky texture. The sweetness emerges after the acidity of the sudachi.□ Kussharo Lake Hime Masu (Trout) Trout caught from the lake, known as "chip" in Ainu language. When it goes to the sea, it becomes red salmon. The fat content is beautiful, and the flavor lingers. Adding salt enhances the umami, even though it is freshwater fish.□ Meiji Tai (Sea Bream) With a moist texture and great umami.□ Aji (Horse Mackerel) Rich in fat and aromatic.□ Toro Zuke (Marinated Fatty Tuna) With a pleasant aroma and sweetness, this toro is delicious even at this time of year.□ Kohada (Gizzard Shad) Nigiri A refreshing sushi that highlights the acidity and texture of kohada, combined with dried gourd, cucumber, and shiso.■ Nagaimo (Japanese Yam), Cucumber, Burdock, and Hiroshima Greens Wrapped in Daikon □ Shima Aji (Striped Jack) A good balance of firmness and tenderness, with a lingering umami.□ Kuruma Ebi (Tiger Prawn) Cooked rare, with a good balance of sweetness and umami, and a satisfying crunch.□ Rishiri Bafun Uni (Sea Urchin) Beautifully rich and refined flavor without any off-taste.□ Anago (Conger Eel) Tender and moist, served with a sweet sauce.■ Daiki Town Shijimi Red Miso Soup A rare red miso soup with slightly larger shijimi clams, available only once a year in the rocket town.□ Kitakuri Clam (additional) The umami is amplified by soaking in the dashi. Absolutely my favorite.□ Negitoro (additional) The irresistible texture of toro fat and white onion.◆ I hope this information is helpful for your reference! ◆ ___________________ Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki ___________________