Visit Information Date: Saturday, around 8 PM Reservation: Yes (49 days in advance, by phone) Wait: None Number of Guests: 1 Seating: Counter Frequency: First visit Duration: 2 hours and 30 minutes Payment: Credit Card (VISA) Food Menu ☆Omakase Course: JPY 34,000 (including tax) 　☆Purple Sea Urchin Pudding 　☆White Sweetfish with Kombu 　☆Grilled Sweetfish 　☆Anago and Sesame Tofu with Chrysanthemum Sauce 　☆Steamed Abalone 　☆Hokkigai and Komatsuna Salad 　☆Sumi Ika (Cuttlefish) 　☆Mebaru (Rockfish) 　☆Red Meat 　☆Striped Horse Mackerel 　☆Chutoro (Medium Fatty Tuna) 　◎Pickled Daikon 　☆Small Horse Mackerel 　☆Kuruma Ebi (Sweet Shrimp) 　☆Bonito 　☆Ikura (Salmon Roe) 　☆Anago (Sea Eel) 　◎Soup 　◎Egg 　☆Sawara (Spanish Mackerel): JPY Ask 　☆Sanma (Pacific Saury): JPY Ask Drink Menu ☆AKABU SPARKLING GALAXY: JPY Ask ☆Haruka Junmai Ginjo: JPY Ask ☆Kankiku Monochrome Junmai Daiginjo Yamazake No. 4 50 Unfiltered Raw Sake: JPY Ask ◎Meikyo Shisui Junmai Karakuchi Junmai Onikara: JPY Ask ☆Shirakawa Junmai Ginjo Sakemirai: JPY Ask ☆Haccoba Hanauta Hops: JPY Ask ☆Jokei Blue Junmai: JPY Ask Good Points ・Exceptional and delicious Edomae sushi from Hokkaido Bad Points ・I would have liked to drink a bit more local sake from Hokkaido Other Notes ・The Tabelog Award Silver: 2024-2026 ・Sushi EAST 100 Best: 2025 ・Michelin Guide Hokkaido ★★★: 2017 (not published since) ・Go-E-Miyou 4 Tock: 2020-2026 ・Go-E-Miyou 3 Tock: 2019 Impressions This is the fifth installment of my Hokkaido trip during Silver Week, featuring bear sightings. The first dinner of the trip and the main purpose of this Hokkaido edition was to visit "Sushi Miyakawa". Chef Miyakawa is from "Sushi Yoshitake". This lineage of Edomae sushi is my favorite, and I have always wanted to visit. After calling 321 times a month and a half ago, I finally got through and made a reservation. I secured some snacks at "Capsule Monster" and checked into my hotel. After a short break, I excitedly walked from Nishi 28 Chome Station towards the restaurant, which is about a 5-minute walk from Sapporo Station. The restaurant has a reverse L-shaped counter with 7 seats and a private room, so I sat at the counter. Besides me, there was one male solo diner and two pairs of men and women, as well as a group of three. The staff included the chef, three apprentices, and three female servers, all providing very attentive service. The meal consisted solely of the Omakase Course. I requested Japanese sake to drink. The starter was AKABU SPARKLING GALAXY. It was pleasantly bitter and not overly sweet for an AKABU. The course began with Purple Sea Urchin Pudding. It was topped with sweet corn puree. Next was White Sweetfish with Kombu. It was seasoned with sudachi (Japanese citrus) and enjoyed with salt. The texture was chewy with a refined sweetness. For the second drink, I had Haruka Junmai Ginjo. It had a nice balance of umami and spiciness. Next was Grilled Sweetfish. The skin was crispy while the flesh was fluffy. The richness paired well with the refreshing condiments. Anago and Sesame Tofu with Chrysanthemum Sauce was served with red eggplant, and the glossy sauce clung well. For the third drink, I had Kankiku Monochrome Junmai Daiginjo Yamazake No. 4 50 Unfiltered Raw Sake. It had a sharp, sweet, and bitter finish. Then came the Steamed Abalone served with a liver sauce made from its cooking broth. It was said to be from Hakodate's Ezo Abalone. The mild yet flavorful liver sauce paired excellently. I added some freshly made rice to the leftover sauce, mixed it well, and enjoyed it risotto-style. The last appetizer was Hokkigai and Komatsuna Salad. It had matsutake mushrooms, adding an autumn touch. The slippery texture of the Hokkigai combined with the crunch of the Komatsuna and the aroma of the matsutake was delightful. For the fourth drink, I had Meikyo Shisui Junmai Karakuchi Junmai Onikara. It was quite spicy. The preparation for the nigiri began, but there was a slight delay, so I ordered my fifth glass of sake, Shirakawa Junmai Ginjo Sakemirai. It had a peach aroma with a sweet finish. The nigiri started with Sumi Ika (Cuttlefish). It was sweet and sticky. The red vinegar rice was relatively mild. The firmness, pressing, and size of the rice were all to my liking. Mebaru (Rockfish) was chewy and delicious. Next was the marinated Red Meat. It was thick and rich, simply irresistible. For the sixth drink, I had Haccoba Hanauta Hops. As the name suggests, it contained hops and couldn’t be classified as sake, making it a craft sake. I also enjoyed the hop-infused sake from Akita, but this one was delicious too. Striped Horse Mackerel was plump and fatty. Chutoro (Medium Fatty Tuna) was marinated, rich, and melted in my mouth. As a palate cleanser, Pickled Daikon was served. It was crunchy. Small Horse Mackerel was fluffy and tender, with just the right amount of firmness. Kuruma Ebi (Sweet Shrimp) was served rare with a squeeze of sudachi. It was both plump and sticky, sweet at the same time. I ordered one last drink, Jokei Blue Junmai. It was surprisingly soda-like. The marinated Bonito was smoked with straw and seared over charcoal. Delicious! Ikura (Salmon Roe) was easy to slurp down. Then came the Anago (Sea Eel). It was fluffy and moist. The pairing of the sauce and the anago was perfect. The soup was a clam red miso broth, warming and comforting. This concluded the main course. I also ordered Sawara (Spanish Mackerel) and Sanma (Pacific Saury). The Sawara was salted and vinegared, then smoked with straw and wrapped in kombu. It had a wonderful flavor, was moist, and packed with umami. I wonder if it was removed from the regular menu due to supply issues? The Sanma was served with liver soy sauce. Compared to last year, this year’s sanma seems weaker, but the liver soy sauce left a strong impression. Still, it was very delicious. I finished with a castella Egg. I gathered some bar information about Hokkaido from the chef, and my enjoyable 2.5 hours came to an end. JPY 44,100 in total. I paid with a credit card. It was a great meal. I expected to enjoy it, but it exceeded my expectations. While I liked all the sake, I wish they had included a bit more local sake from Hokkaido. Now, shall I head to the bar the chef recommended?