Sushi Sohei, located in Sapporo's Maruyama district, is a sushi restaurant run by Chef Matsukura, a skilled sushi artisan with experience at "Sushi Takumi" and training both domestically and internationally.The restaurant specializes in seasonal seafood from Hokkaido, carefully selecting ingredients and applying traditional Edomae techniques such as aging, salting, and marinating to enhance their flavors.The rice is made with a blend of red vinegar and rice vinegar, adjusted to complement each topping, showcasing the chef's attention to detail.When in Hokkaido, sushi is a must. So, I made a reservation and visited.The restaurant is about a 5-minute walk from Maruyama Park Station. The interior features a calm atmosphere with only counter seating, allowing for a relaxed sushi experience.On this day, the clientele was evenly split between Japanese and international guests, indicating that this restaurant is one of Sapporo's representative sushi spots, attracting visitors from abroad.Please note that while appetizers are not allowed to be photographed, you can take pictures of the sushi.I later learned that the chef had recently recovered from health issues, but you would never know it from the meticulous and steady work he displayed.Additionally, my flight to New Chitose Airport was unexpectedly canceled, leading to a last-minute rescheduling of my visit, which resulted in a 30-minute delay. Despite this, I was warmly welcomed, which I greatly appreciated.■Omakase Course (JPY 33,000)【Appetizers】 Chilled Chawanmushi Sashimi of ARA (True ARA) ★ Abalone Mozuku【Sushi】 White Squid Striped Horse Mackerel ★ Kinki ★ Tuna Akami Chutoro Herring ★ Purple Sea Urchin, Bafun Sea Urchin Shima Ebi ★ Anago Tamago Unagi【Additions】 White Shrimp ★ Oosuke Ohagi Ankimo Watermelon Herring ★ Kinki ★●1. Chilled Chawanmushi A chawanmushi made with corn puree, bonito jelly, and purple sea urchin from Yoichi. The natural sweetness of the corn blends beautifully with the gentle flavor of the sea urchin. For drinks, I had "Kitasaka Tokubetsu Junmai" from Kamikawa Taisetsu Brewery. It has a refreshing taste that pairs well with the upcoming appetizers.●2. Sashimi of ARA (True ARA) ★ The sashimi is served with a sauce made from dried sea cucumber roe called "Konoko." The ARA has a chewy texture, and the flavor intensifies with each bite, enhanced by the rich taste of the Konoko sauce.●3. Abalone I believe this was dried abalone from Muroran, but I can't recall the details. The abalone retains a firm texture, coated in a rich sauce made from its liver, enhancing its natural flavor. After finishing, I mixed the remaining sauce with the rice, creating a delightful pairing that allowed me to enjoy it in two ways.●4. Mozuku This dish features Nemuro's mozuku, combined with whelk and Tosa vinegar, garnished with fruit tomatoes from Niki Town. The slippery texture of the mozuku is accented by the crunchy whelk, while the fresh acidity and sweetness of the fruit tomatoes provide a refreshing taste, resetting my palate for the next sushi.●5. White Squid The sushi begins here with white squid, served with white vinegar. Its sticky texture releases a gentle sweetness with each bite, complemented by a hint of wasabi. I also ordered a Japanese sake at this point: "Gorin Junmai Daiginjo" from Ishikawa. It has a crisp, dry flavor that pairs well with the sushi.●6. Striped Horse Mackerel ★ Lightly marinated with kombu, the striped horse mackerel showcases its rich flavor, enhanced by the umami of the kombu.●7. Kinki ★ Kinki from Abashiri, lightly grilled, has a fragrant surface and a pleasantly firm texture. The rich flavor of the fat was particularly memorable among the sushi I had.●8. Tuna Akami This tuna is from Aomori, weighing 145kg. The rice is warmed to body temperature, perfectly complementing the rich flavor of the akami. The mild aroma of wasabi allows the taste of the tuna to shine.●9. Chutoro The chutoro is served with red vinegar rice. The fatty meat melts in your mouth, and the red vinegar rice absorbs its richness, adding depth to the flavor.●10. Palate Cleanser A palate cleanser featuring wasabi pickled yam and pickled shallots, combined with broth from Hokkaido clams. The textures of the yam and shallots, along with the deep umami of the clams, provide a comforting contrast to the rich sushi.●11. Herring ★ Herring from Okhotsk, in season, is thick and rich in fat. This was my first time having herring as sushi, and it was incredibly delicious. The richness of the fat is present without being overwhelming, allowing the natural flavor of the herring to shine through, making it one of the most memorable pieces of sushi.●12. Purple Sea Urchin, Bafun Sea Urchin A luxurious gunkan maki featuring purple sea urchin from Rishiri and bafun sea urchin from Yoichi. This piece showcases the best of Hokkaido, allowing you to enjoy two types of sea urchin at once. The creamy, rich flavors of the sea urchin are complemented by the taste of the nori. I also ordered another sake: "Tanaka 65."●13. Shima Ebi ★ The Hokkaido island shrimp is served with red vinegar rice. Normally, they use kuruma shrimp, but during this season, they feature the unique Hokkaido island shrimp. It has a delightful bounce and a rich sweetness that expands with each bite, showcasing the seasonal flavors of Hokkaido.●14. Anago The anago is also served with red vinegar rice. Its soft, fluffy texture pairs beautifully with the sweet sauce, and a hint of citrus adds a refreshing finish.●15. Tamago The final piece is tamago, with a creamy texture that feels like dessert. I also enjoyed a fish broth miso soup, a comforting way to conclude the meal.●16. Unagi The last course features unagi, grilled to a crispy exterior while remaining tender inside. The sweet sauce pairs perfectly with the unagi and complements the sake well.The course concluded here, but since I still had room, I requested some additional items.●17. White Shrimp ★ The white shrimp has a melting texture and a refined sweetness unique to it, enhanced by a gentle hint of wasabi.●18. Oosuke This piece features layers of salmon belly and back, topped with grated onion. Combining the fatty parts with the flavorful salmon meat allows for a delightful mix of tastes and textures. The refreshing spiciness of the onion balances the richness surprisingly well.●19. Ohagi This is the restaurant's signature "Ohagi." It consists of toro and takuan, where the rich fat and umami of the toro are complemented by the crunchy texture of the takuan. The melting fat combined with the takuan creates a delightful contrast, making it a visually enjoyable dish as well.●20. Ankimo Watermelon Finally, I had the "ankimo watermelon," which is also served at the chef's former restaurant, "Sushi Takumi." This sushi combines ankimo with pickled watermelon. The rich, melting ankimo pairs beautifully with the red vinegar rice and nori. The acidity of the red vinegar balances the richness of the ankimo, while the sweetness and texture of the pickled watermelon add a lingering flavor.After this, I ordered the delicious herring and kinki again. Both were truly delicious, allowing me to appreciate the unique charm of Hokkaido's seafood once more.Using the rich seafood of Hokkaido, this restaurant not only highlights the quality of the ingredients but also showcases the traditional Edomae techniques throughout the meal. I look forward to returning in a different season.It was a great meal.