Located just a 2-minute walk from Susukino Station, I visited "Susukino Sushi Kin" at 1F Matsuoka Building, 4-4-7 Minami 4-jo Nishi, Chuo-ku, Sapporo.Susukino Sushi Kin is a renowned establishment representing traditional Edomae sushi in Sapporo, with a history spanning over 50 years.Currently, the second-generation owner, Yasuaki Matsuhashi, upholds the restaurant's legacy, earning accolades such as a Michelin star, Tabelog Awards, and being a regular on the list of Japan's top 100 sushi restaurants.The interior features a refined atmosphere with only six seats at a straight counter, and the omakase course was priced at JPY 34,650 (tax included) during my visit.The first half of the meal showcased the simplicity and quality of local ingredients, adhering to traditional flavors.Among the dishes, the chawanmushi (savory egg custard) incorporating Western elements was particularly intriguing. The homemade karasumi (dried mullet roe) aged for three years paired with blue cheese created a dish that beautifully combined the concentrated umami of the karasumi with the aromatic fermentation of the blue cheese, making it a perfect accompaniment for sake.The sushi featured a stronger vinegar flavor typical of Hokkaido, with a notable presence of the rice. The balance of acidity and texture, along with the slightly larger pieces, made it my favorite rice among the six sushi restaurants I visited during my trip to Sapporo.This restaurant offers a solid representation of traditional Edomae sushi, which I found very appealing and stylish.It's no surprise that it has been supported by sushi lovers for many years.It was a great meal!Total bill: JPY 38,000 per person【Omakase Course JPY 34,650 (tax included)】- Mozuku (seaweed)- Water octopus- Wakkanai sea urchin, Hakodate flounder roll- Akeshi turban shell- 3-year aged homemade karasumi with blue cheese chawanmushi- Yoichi ankimo (monkfish liver)- Chutoro (medium fatty tuna)- Akami (lean tuna)- Otoro (fatty tuna)- Kohada (gizzard shad)- Hairy crab from Funka Bay, Wakkanai sea urchin- Akagai (red clam)- Shima aji (striped jack)- Sumi ika (cuttlefish)- Kuruma ebi (sweet shrimp)- Kinmedai (golden eye snapper)- Hokki-gai (surf clam)- Aji (horse mackerel)- Murasaki uni (purple sea urchin)- Miso soup- Anago (conger eel)- Tamago (egg)(Additional)- Goya maki (dried gourd roll)
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