Sushi Minato (鮨みなと) Asahikawa

I was taken here by a couple I know. It’s conveniently located in the city center of Asahikawa, near a large Koipar. At first glance, I thought it might be a new sushi restaurant based on its appearance, but it turns out the chef is the second generation owner. We started with a beer, and the first dish, ginkgo nuts, was delightful! For a while, we enjoyed various seafood on small plates. I forgot to take a picture of one incredibly delicious dish. When the sushi began, the rice was small and the toppings were thick, just how I like it! I also tried some recommended local sake! Every piece of sushi was delicious (*´ч`*). I’m not a fan of tamago (egg), so I skipped the tamago at the end, but instead, I had some delicious soba! Since I love both sushi and soba, it was the perfect combination! I tried two types of local sake, and both were excellent (*´ч`*). I definitely want to visit again!~~ Less

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. Less

My spouse and I visited Sushi Minato during our trip to Hokkaido, after sightseeing in Furano from Asahikawa. The dishes showcased the best ways to enjoy fish, and everything was absolutely delicious. The hand-made soba to finish off the meal was exceptional as well. The next day, as we returned from Asahikawa Airport in the sweltering heat, I appreciated the refreshing atmosphere of Asahikawa even more! I would love to visit again, even considering the cost of flights and accommodation. It was a great meal! Less

I heard this is a renowned restaurant representing Asahikawa, so I decided to visit. It exceeded my expectations with a wonderful course that showcased the chef's meticulous craftsmanship in every piece.The nigiri had a remarkable harmony between the rice and the toppings, with the flavors of tuna, white fish, and shimmery fish each shining through. The sea urchin, hairy crab, and seared nigiri, in particular, stood out with their sweetness and toasty aroma, making each bite a delightful experience.This sushi, based on fresh seafood from Hokkaido and enhanced with traditional Edomae techniques, demonstrates a high level of skill that goes beyond just relying on the quality of the ingredients. The restaurant has a calm atmosphere, allowing for a special dining experience. I can understand why reservations are hard to come by; this is a place I definitely want to visit again when in Asahikawa. Less

When you think, "I want to have good sushi in Asahikawa," Sushi Minato is definitely a top contender. However, this is not a place you can just drop by! You need to make a reservation, and I had to book over two months in advance to finally visit. Honestly, it doesn’t have the casual vibe where you can just pop in; it’s a restaurant that requires proper planning. But that anticipation only raises your expectations. On weekdays, it might be a bit more relaxed, but weekends can get quite crowded.The Omakase course is JPY 12,000. At this point, I remind myself, "Today is a special day." The interior is centered around a minimalist counter with a warm wooden texture. There are also several private rooms, and I had the pleasure of using one. The dishes are served sequentially, but at the counter, you get to enjoy the sushi being prepared right in front of you, which is quite delightful.The lighting is calming, and it doesn’t have that overwhelming "luxury" pressure; instead, it exudes a quiet confidence that says, "Those who know, know." This atmosphere can be a bit nerve-wracking, in a good way. The service is attentive without being intrusive. The explanations of the ingredients are just enough, with a nice balance of not over-explaining. They also keep an eye on your pace, ensuring everything is served at the right moment—very thoughtful. I wonder if there’s a hidden camera somewhere? The sushi rice was slightly smaller and lacked cohesion, as about half of the pieces fell apart when lifted. It felt surprising for a restaurant with such a reputation. However, the quality of the fish was outstanding, with each piece showcasing freshness and a delightful bounce. The tuna was medium fatty and created a memorable moment. It had richness without being heavy, and the aftertaste faded smoothly. The white fish enhanced its umami while maintaining a pleasant texture, and the squid was expertly cut, providing a perfect balance of tenderness. It was fresh and not at all chewy.The nodoguro sushi was also incredibly delicious. The appetizers served before the sushi were all high-quality and played their roles well. In particular, the handmade soba was impressive, showcasing the effort put into the meal. I can only imagine how challenging it is to make soba every morning while serving sushi.For dessert, we had what seemed to be Furano melon, a refreshing sweet melon paired with a crème brûlée, which left me completely satisfied. Including the final dessert, I left feeling, "Wow, everything was delicious!" This type of cohesive experience is the most challenging to achieve, but considering the ambiance and service, the JPY 12,000 felt justified. In Tokyo, this level of quality would start at around JPY 25,000.However, I must emphasize again that you cannot just walk in without a reservation. This isn’t a place for spontaneous sushi cravings; it’s a restaurant you decide to visit on a specific day. In return, they truly deliver.It was a great meal. I definitely want to come back, but I can’t casually say, "Shall we go to Minato today?" Please make sure to reserve in advance before visiting!I’m grateful for this experience! Next time I come, I will definitely stop by again! Less

I visited a popular sushi restaurant in Asahikawa.I made a reservation over the phone about two and a half months ago, but the counter was already fully booked, so I used a private room this time. The interior was surprisingly spacious, with several calm private rooms where you can enjoy your meal comfortably.The course started with appetizers and continued with sushi, following the classic flow. Each dish showcased the quality of the ingredients, and you could feel the careful preparation in every item!I enjoyed a glass of Otokoyama Junmai Nama Sake. It was delightful to choose my own sake cup from a selection, adding a fun touch that you can only experience while traveling. ✨What left a lasting impression was the soba served at the end. It was hand-made by the chef, and it was astonishingly authentic! The aroma and texture were so good that I felt like I was at a soba shop. The slightly thinner soba dipped quickly into a rich broth was simply exquisite. The quality was beyond what you would expect for a sushi restaurant.To finish, there was an assortment of desserts. It included sweet melon, seasonal cherries, and a beautifully caramelized crème brûlée, making for a highly satisfying course until the very end. ✨Not only the sushi but also the appetizers, hand-made soba, and desserts were all exceptional without any compromises! I had an experience that exceeded my expectations from start to finish. I highly recommend this place for anyone looking for a special meal in Asahikawa. Less

This is Little Tooth, the Northern Stroll Man.I made a reservation by phone about two months in advance for Saturday at 7 PM. The counter seats, where you can enjoy watching the chef's sushi preparation, were already taken, but the private room we were given was spacious and comfortable, which turned out to be a great choice.I decided to splurge on the JPY 16,000 course.- Cold appetizer of junsai (water shield) and sea urchin, refreshing and summery.- Warm appetizer of hotate (surf clam) and yam puree, with the clam nestled in a frothy texture.- Sashimi of flounder, turban shell, and medium fatty tuna, served with nori.- Steamed abalone, tender with a hint of saltiness.- Pickled bonito, also lightly seasoned.- Grilled menuke (red sea bream) with ponzu sauce, with a bouncy texture and a delicious smoky flavor.- Sushi of grilled nodoguro (blackthroat seaperch), sweet and rich, lavishly placed on vinegared rice.- Grilled tachiuo (beltfish).- Sushi of isaki (grunt), toro (fatty tuna), hotate, shrimp, shima aji (striped jack), and squid, each piece slightly smaller than the usual nigiri.- Sushi of kinki (red sea bream), snow crab, sea urchin, and toro maki (fatty tuna roll).- To finish off, handmade soba noodles.- Dessert of melon and crème brûlée.Asahikawa City, although located inland and far from the sea, surprised me with such delicious sushi and seafood.The price is reasonable, and some might even consider it cheap.I can confidently recommend this place among the restaurants in Asahikawa City.It was a great meal. Less

I made a reservation three months in advance and finally got to sit at the counter, which I had been eagerly anticipating.The menu included the following:- Flounder with konowata- Yoichi octopus finished with hojicha- Steamed abalone from Funka Bay- Yamato-style chawanmushi (quail egg with hokkigai broth)- Marinaded bonito from Kesennuma- Liver of abalone from Funka Bay- Mejikari- Smoked Hokkaido shrimp- Herring- Medium fatty tuna- Grilled sweetfish paste made from natural sweetfish- Mackerel with shuto- Sumi squid- Snow crab from Shiretoko- Sweet shrimp- Purple sea urchin from Yoichi- Nodoguro from Tsushima, Nagasaki- Grilled hokkigai from Hokkaido- Sardine- King salmon from Nemuro- Horse mackerel- Kinmedai from Hokkaido- SobaEvery dish was memorable. Right from the start, I discovered how well konowata pairs with flounder. Next, I was pleasantly surprised by the "hojicha finish" for the octopus, which the chef had researched as the best way to enjoy it, showcasing his strong originality.The steamed abalone had a deep flavor, and the Yamato-style chawanmushi, bursting with the umami of hokkigai, was exquisite.The smoked shrimp and herring were truly the best of Hokkaido's seafood, demonstrating the chef's skill in utilizing local, carefully selected ingredients.When I asked the chef how such delicious ingredients could be found in inland Asahikawa, he explained that he sources them through unique channels.The selection of Japanese sake was also outstanding, making it easy to enjoy. The liver of abalone was particularly remarkable, with a flavor reminiscent of concentrated sea essence, subtly seasoned to perfection. The sweetfish paste, which looked like charcoal from grilling, was made from grilled sweetfish, capturing the essence of a clear stream's riverbed. I felt it might be the optimal way to enjoy sweetfish. Both dishes showcased the chef's originality.In terms of pairing with sake, I felt these two dishes surpassed even the finest caviar that would typically go with white wine or champagne. A must-try for any gourmet.I had heard that the sushi rice was small, but with this many dishes, it was just right. The snow crab, sea urchin, and nodoguro were all of high quality, and the soba served at the end was also good.Despite Asahikawa being landlocked, the name "Sushi Minato" intrigued me, so I asked the chef about it. He explained that it comes from his surname, Nakaminato.The chef was friendly, cheerful, and humble, providing clear and concise explanations for each dish. The staff worked together seamlessly as a team.I enjoyed various types of sake, including Otokoyama Junmai, Michizakura, and Kaze no Sasayaki.With this number of dishes and this level of quality, the total bill of JPY 24,000 for three servings of sake is one-third of what you would pay at a similar level in Tokyo, and even half the price of Sapporo. If you live in Tokyo, you would even have change left over after factoring in hotel and low-cost carrier expenses. If you have the chance to experience such innovative cuisine, you should take a day off work to go if you can secure a reservation.The chef mentioned that he doesn't want to raise prices too much in the future.A wonderful sushi restaurant. I want to visit again. Less

Sushi Minato, a popular sushi restaurant rooted in the northern region of Asahikawa, attracts many regulars drawn to the chef's charisma. However, with the chef also managing the counter and private rooms, it’s clear that he is quite busy throughout the service.The refined ingredients and the chef's skilled techniques make for delicious sushi and appetizers, but the restaurant's capacity can be a drawback (；゜０゜).As a result, there are often delays in service, but the chef's charm compensates for these minor inconveniences—this is a beloved sushi spot deeply rooted in the local community!The second-generation chef, Takayuki Nakaminato, hails from the long-established Sushizen in Sapporo, and has trained alongside peers from Sushi Juhachi in Fukui and Kyogoku Sushi in Shiga.Chef Nakaminato, who has earned a Michelin star and a Tabelog Bronze Award, seems to have mastered the art of applying shuto and perfecting sushi. I thoroughly enjoyed the fresh seafood from the cold waters of Hokkaido, including abalone from Funka Bay, surf clams, octopus, scallops, herring, snow crab, sea urchin, and kinmedai and flounder.Today's menu: JPY 26,000- Flounder with konowata sashimi- Octopus cooked in hojicha- Steamed abalone from Funka Bay- Abalone liver- Yamato-style steamed dish with surf clam, scallop, sea urchin, sweet shrimp, and yamato potato- Marinated skipjack tuna- Dried and grilled mehikari- Homemade fresh karasumi with saikyo miso- Ribbonfish with sea bream shuto- Grilled sweetfish with salt and whole sweetfish puree- Herring- Nodoguro sushi rolls- Sumi squid- Okinawa medium fatty tuna- Red striped shrimp- Sardines- Shiretoko snow crab- Grilled surf clam- Murakami sea urchin from Yoichi- Horse mackerel- Scallops- Kinmedai- Anago from Tsushima- Zaru soba- Whelk- Other drinks. Less

This renowned restaurant earned a Michelin star in 2017 and has been awarded the Bronze for five consecutive years. It is an essential part of the conversation when discussing Asahikawa's culinary scene.The appetizers are served at a pleasant pace, each one showcasing meticulous craftsmanship. While the classics are a must-try, the incorporation of new ideas throughout the menu is also a delightful aspect.The appetizers mainly consist of staple dishes, but their quality is such that it wouldn’t be an exaggeration to call them specialties. The sweetfish paste, with its smooth texture and slight bitterness, pairs perfectly with drinks and is a standout dish.The sushi is refined, and its visual beauty is captivating. Each piece features high-quality ingredients, and the harmony with the small, light rice makes it incredibly enjoyable—one could eat as much as they like.I was able to spend a special time here, almost forgetting that I was in Asahikawa.It was a great meal! Less

This morning, I traveled by train from Sapporo to Asahikawa. It’s been a while since I brought a bento on the train, and it really added to the travel vibe! ♡ I often go on trips to Sapporo, but this was my first visit to Asahikawa, which is located in the center of Hokkaido. I was especially looking forward to visiting the Asahiyama Zoo! ♡ For dinner, I went to "Sushi Minato," the top-rated restaurant on Tabelog in Asahikawa. It seems to host local celebrations and banquets, so it was larger than I expected for a sushi restaurant. After the previous restaurant burned down during my training in Sapporo, the owner rebuilt the family business, "Sushi Minato." We started with a toast over draft beer! ♫ 1. Hirame with konowata 2. Yoichi octopus simmered in hojicha 3. Steamed abalone 4. Marinated bonito 5. Abalone liver 6. Dried mehikari 7. Grilled ayu from Lake Biwa with salt paste 8. Miso-marinated raw karasumi 9. Tachiuo (beltfish) 10. Herring 11. Sumi-ika (cuttlefish) 12. Chutoro (medium fatty tuna) from Iki 13. Botan shrimp 14. Shiretoko crab 15. Yoichi purple sea urchin 16. Nodoguro (blackthroat seaperch) sushi roll 17. Horse mackerel 18. Masu salmon 19. Kohada (shad) 20. Tsushima anago (conger eel) 21. Scallops from Nemuro 22. Toro-taku (fatty tuna with pickles) 23. Shinko roll (young sardine) The grilled ayu from Lake Biwa was blended whole in a mixer and then strained, and the sushi with tachiuo brushed with sea bream shuto was delightful! ♡ The ingredients are sourced not only from Hokkaido but also from all over the country, yet the masu salmon and Yoichi purple sea urchin truly reflect the local flavors. ♡ It was a great meal! Less

On Friday night, I had the chance to visit Minato, a sushi restaurant highly regarded as the number one in Asahikawa.The interior features a counter and private rooms, and I was guided to a private room this time.Surprisingly, the restaurant was spacious with several private rooms available.I made a reservation about three days prior to my visit.All the small dishes were delicious, but the quail eggs and yam chawanmushi were particularly outstanding!They had a wonderfully fresh taste, rich and flavorful.The sushi, including shrimp, ikura, and other exquisite nigiri, was exceptional.The shrimp had a firm, juicy texture with a concentrated sweetness that you can only find here.I opted for the JPY 12,000 course this time, but I would like to try the JPY 18,000 course next time.I ordered Japanese sake from Kamikawa Taisetsu and a few others.You can choose your favorite glass from several colorful options, adding a stylish touch to the experience.I will definitely return!I recommend it to both locals and tourists!Reservations seem essential.Give it a try! Less

One of the most renowned sushi restaurants in Hokkaido.It's rare to find a place that offers this level of quality at this price point.At high-end restaurants in Susukino or Tokyo, a similar selection would easily exceed JPY 30,000.Today, the head chef was managing everything by himself, and despite being busy, he prepared each piece with great care.Opportunities to enjoy the chef's sushi are few and far between, making each piece feel truly special.Both the sushi and the conversation were delightful.This restaurant is truly exceptional. No wonder it ranks first on Tabelog in Northern Hokkaido.Simply the best. Less

Visited on May 6, 2026, at 6 PM.Sushi Minato is a sushi restaurant located in Asahikawa, Hokkaido. As of today, it has a Tabelog rating of ★4.24 and has consistently earned recognition as one of the top sushi restaurants, including the Bronze award. It is an absolute favorite, ranking 1st overall in Asahikawa and 6th in Hokkaido on Tabelog! This was my fourth visit, but since my work in Asahikawa has ended, I stayed in Asahikawa this time just to visit Minato. While it may not be as impressive as the regulars who come from Osaka every month, I can confidently say that I want to enjoy their sushi at least once a year!I had been planning this visit for a year, but thought it was too early to make a reservation, so I booked in January this year.The flavors change with the seasons, and both the seasonal and classic offerings are always delicious. The personalities of the head chef, the owner, and the young owner are also charming, and it’s wonderful that they remain unchanged despite their fame and popularity. It’s a place where customers at the counter easily become friends with each other!This time, I enjoyed the omakase course along with drinks (totaling JPY 31,372).The course included the following dishes, served in order:■ Food★ Gari (pickled ginger, learned how to cut it from YouTube)● Specialties★ Hirame with konowata (sea cucumber roe)★ Water octopus from Yoichi, simmered in hojicha (roasted green tea)★ Simmered abalone from Funka Bay★ Abalone liver★ Grilled shako (mantis shrimp) from Otaru★ Marinated bonito from Wakayama★ Grilled firefly squid★ Raw karasumi (dried mullet roe) marinated in Kyoto-style miso from Oita★ Grilled kinmedai (golden eye snapper) topped with garlic and olive oil★ Paste made from ayu (sweetfish) from Lake Biwa★ Clam croquette with crab meat★ Special pickles made by the ownerThese exquisite dishes truly exemplify what it means to enhance the enjoyment of sake! Absolutely wonderful!!● Nigiri★ Lightly cured herring from Funka Bay★ Sumi ika (cuttlefish)★ Grilled nodoguro (blackthroat seaperch) hand roll from Tsushima★ 140 kg honmaguro (bluefin tuna) from Choshi★ Botan ebi (sweet shrimp) from Funka Bay★ Zuwai crab with crab miso from Hokkaido★ Sardine★ Cured saba (mackerel) aged for 2 days★ Grilled hokki clam★ Bafun uni (sea urchin) from Hidaka★ Horse mackerel★ Grilled kinki (red sea bream)★ Anago (sea eel)Additional nigiri:★ Shima aji (striped jack)★ Scallop★ Tekka maki (tuna roll)★ Negitoro maki (minced tuna roll)★ Sakura masu (cherry salmon)★ Tamago (egg, with shima ebi and kuruma ebi)■ Closing dishes★ Hand-made soba by the head chef★ SoupAs always, I can only express my admiration for the wonderful selection of ingredients. I am always moved by the experience!■ Drinks● Lemon sour● Chilled sake - Kamikawa Taisetsu (Hokkaido)● Chilled sake - Nisekko (Hokkaido)● Chilled sake - Michizakura (Hokkaido)● Chilled sake - Hokuto Zuisou (Hokkaido)The chilled sake selected by the owner matched perfectly with the meal and was outstanding!Since I have only visited from April to June, I always think about wanting to try different seasonal offerings at other times of the year... I look forward to visiting again! It was a great meal. Less