Asahikawa Cuisine August 7, 2026 (Fri) 20:15 Tabelog 4.26 2026 BRONZE 2025 Top 100 Restaurants 2017 Michelin Star 2026 Go-E-Miyou 3 Tock Last night's dinner was here! It had been 10 months since my last visit. This is one of my favorite sushi restaurants. Chef Takayuki Nakaminato (@minato.062) is from the long-established Sapporo restaurant "Sushi Zen." The menu consists solely of an Omakase course. 1. Deep-fried New Ginkgo Nuts 2. Flounder Topped with sea cucumber innards 3. Simmered Octopus Cooked with roasted tea and seasoned with salt. 4. Steamed Abalone from Funka Bay Served as is 5. Chawanmushi with Karasumi 6. Smoked Hokkaido Shima Ebi 7. Grilled Mehikari 8. Abalone liver pureed into a paste 9. Mixed leftover liver sauce with sushi rice Stir well before serving 10. Bonito smoked with straw Served with spicy soy sauce 11. Paste of Sweetfish 12. Grilled Abalone Topped with sea urchin from Shakotan 13. Grilled Sweetfish Scales 14. Herring Three thin slices stacked 15. Medium Fatty Tuna from Canada Sourced from "Yama Ko" and seasoned with salt. 16. Medium Fatty Tuna from Canada Flat marinated and served with a sweet soy sauce. 17. Sweet Shrimp 18. Masu Salmon 19. Nodoguro (Blackthroat Seaperch) 20. Swordtip Squid With shiso leaf between the rice and topping, seasoned with salt and sudachi. 21. Snow Crab 22. Purple Sea Urchin 23. Grilled Hokkigai (Surf Clam) Seasoned with salt 24. Shime Saba (Marinated Mackerel) from Aomori 25. Horse Mackerel 26. Akagai (Red Clam) 27. Grilled Kinki (Rockfish) 28. Anago (Sea Eel) 29. Hirame (Flounder) Engawa (Fin) 30. Scallop from Soya 31. Botan Shrimp Seasoned with salt and sudachi. 32. Turban Shell 33. Heads of Botan Shrimp 34. Handmade Soba Chef Nakaminato's handmade 2:8 soba, finely cut. Everything from start to finish was delicious once again.
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