Sushi Miyakawa (すし宮川) Sapporo

Visiting Sushi Miyakawa in Hokkaido.This renowned restaurant ranks first across all categories in Hokkaido on Tabelog.It stands at the pinnacle not only among sushi establishments but among all dining options in Hokkaido.Upon entering the restaurant, you are greeted by a serene and elegant atmosphere that is not overly extravagant.The craftsmanship displayed right before your eyes is devoid of any waste.From the selection of ingredients to the knife techniques, temperature, and balance with the rice, everything is meticulously executed.Yet, it does not overwhelm the diner with complexity; instead, it simply evokes the thought, "Delicious."This is the brilliance of this establishment.Hokkaido is a treasure trove of seafood.The sushi, regarded as the best in the region, carries a special persuasive power.The nigiri is completed with a harmonious blend that does not overly emphasize the fish's flavor, creating a perfect unity with the rice.Each piece presents a different expression, and the flow throughout the course is beautiful.It is sushi that captivates not through flashy presentations but through the quality of the ingredients and the skill involved.As you continue to eat, you truly appreciate the high level of perfection.While Hokkaido boasts many outstanding dining establishments, it is easy to understand why Sushi Miyakawa is considered the top.Ranked first in all categories on Tabelog in Hokkaido.Beyond that title, the true essence can only be understood by visiting in person.Experience top-class sushi at the pinnacle of Hokkaido.This is a special place I will definitely want to visit again. Less

Every year, my friends from Honshu come to Sapporo in search of cool weather, but in recent years, Hokkaido has been experiencing unchanging heat as well. However, it seems to be quite pleasant for those from Honshu.With unanimous requests from everyone, we reserved the renowned Sushi Miyakawa for a private dining experience. At this King of Sushi, there was no shortage of summer delights. From appetizers to sushi, we were all thoroughly satisfied and delighted. A standout moment was the pairing of the red meat with TAKAHIKO's Pinot Noir. This pairing was truly exquisite, enhancing the umami of the tuna—what a perfect marriage! The sommelier at Miyakawa has exceptional taste, allowing us to enjoy unique pairings that can only be experienced here.【What We Enjoyed Tonight】(Appetizers)Corn Chawanmushi topped with Sea UrchinWhite Sweetfish, Kombu-cured and SearedSanma (Pacific Saury) with Water EggplantSweetfish and Red Eggplant TempuraSteamed Abalone with Liver SauceTomato with Sea Urchin(Sushi)New SquidMarinated Red MeatMeichi Sea BreamMarinated Chutoro (Medium Fatty Tuna)Small Horse MackerelSweet ShrimpBonitoSalmon RoeSea UrchinConger EelStaff Roll (additional)Egg Less

Experience the lingering flavors of Edomae sushi in Sapporo at Sushi Miyakawa. I indulged in the omakase course here. ✨ Located in the Maruyama area, just a 5-minute walk from Nishi 28-chome Station, Sushi Miyakawa is a reservation-only establishment with a special atmosphere, featuring seven counter seats. It is one of Sapporo's top sushi restaurants, recognized with the Tabelog Award 2026 Silver and selected as one of the Sushi EAST 100 Best in 2025. This time, I enjoyed the omakase course. From the start, an impressive dish featuring sea urchin stood out. Its smooth texture was complemented by a rich sweetness, while the refreshing spiciness of wasabi brought everything together. The following sashimi of white fish and fish dishes paired with condiments showcased the true flavors of the ingredients. The fried dishes had a light texture without excessive batter. Ingredients like eggplant were cooked perfectly, allowing for a delightful contrast between the outer and inner textures. ✨ The plate featuring red fish, onions, and condiments, along with a seasonal small dish coated in jelly, provided a high level of satisfaction even before the nigiri. Finally, we moved on to the nigiri. In the photos, you can see squid, red fish, white fish, shrimp, kohada (gizzard shad), ikura (salmon roe), and sea urchin. Each piece of sushi was not just about size; the chef paid attention to the knife work, temperature, and seasoning, ensuring a harmonious balance with the rice. The red fish had a rich texture and umami typical of tuna. The white fish offered delicate sweetness, while the shrimp had a firm texture and deep sweetness. The ikura was glossy, bursting with flavor in my mouth. The famous sea urchin was also remarkable. Wrapped in seaweed, it was rich and creamy, yet left a clean aftertaste. Each piece showcased the quality of the ingredients. At Sushi Miyakawa, seafood sourced from producers nationwide is treated with care, and the rice is blended with three types of red vinegar. The course continued with a pressed sushi-like dish, followed by the final roll and a warm soup, creating a dynamic flow throughout the meal. Rather than flashy presentations, this sushi leaves you reflecting on how delicious it was after finishing. I truly understood the chef's aim for "sushi with a long-lasting aftertaste." For those looking to enjoy sushi on a special day in Sapporo, this is a must-visit gem. It was a great meal! ✨ Less

It was a great restaurant.Every sushi dish that came out was excellent. Both the customers and the staff had a wonderful vibe (perhaps I just visited on a good day). I've recently come to strongly feel that the atmosphere in which you enjoy delicious food is very important.The sea urchin, tuna, and white sea bream, along with the shrimp I ordered as an extra, were particularly good.The abalone sauce felt a bit lacking compared to the other dishes.The prices seemed reasonable for the quality offered.I would love to visit again if I can make a reservation. Less

Masaaki Miyakawa, originally from Hokkaido, trained at sushi and Japanese restaurants in Tokyo before moving to the renowned Sushi Yoshitake in Ginza. After gaining experience as a head chef in Hong Kong, he opened his own restaurant in 2014. In November 2022, he relocated to his current location, continuing to reign as one of the top sushi establishments in Sapporo.▶ Access & Basic Information 5-minute walk from Nishi 28-chome Station / 10-minute walk from Maruyama Park Station / 1F Licht Rale Maruyama Reservation only (Phone reservations for the following month start at 11 AM on the first business day of each month) 7 counter seats & 1 private room (for 2) / All seats non-smoking / Smart casual recommended 1st seating 17:00–19:15 / 2nd seating 19:30– / Closed on Wednesdays Cards accepted (VISA, Master, JCB, AMEX, Diners) / No electronic money or QR code payments ⚠️ Reservations fill up quickly right after the phone lines open at the beginning of the month, so preparation is essential from the previous month.▶ About the Course Omakase course only (JPY 32,000, tax included). From appetizers to sushi, seasonal ingredients from Hokkaido and across the country are elevated by Chef Miyakawa's craftsmanship. The Ezo abalone is cooked to tenderness and served with a rich liver sauce, becoming a talking point with each visit. The tableware, including ancient Imari collected from around the country, and the choice of Karatsu or Bizen sake cups, enrich the dining experience. A wide selection of Japanese sake and wine is available.▶ Omakase Course Appetizers: ■ Sushi: □ ■ Kuzu Somen, Molokhia, Myoga, Kuruma Ebi, Yoichi Bafun Uni, Shiso A refreshing summer appetizer that pairs well with the rich flavors of each ingredient, enhanced by the smoothness of the molokhia.■ Surf Clam, Green Onion, Myoga, Daikon Sprouts, Cucumber A light dish with a good balance of umami and acidity from the surf clam and plum dashi. The surf clam is cooked at a low temperature for tenderness, complemented by the aromatic vegetables.■ Katsuobushi (Bonito) Smoked with Straw, Pickled Water Eggplant Rolled with wasabi, green onion, and ginger. The umami of the bonito and the crispy, fragrant skin are delightful. The water eggplant is lightly pickled and delicious.■ Okishishamo, Kamo Eggplant, New Lotus Root, Grated Daikon Rich and tender, served warm like a nanban-zuke (sweet and sour dish).■ Hakodate Ezo Abalone Served with a white sauce made from the cooking broth and liver. The male liver is white, creating this unique dish. The abalone is plump and flavorful, perfectly complemented by the rich liver sauce.■ Funka Bay Hairy Crab Miso, Yoichi Bafun Uni, Tomato Jelly, Corn, Yamagata Dadacha Beans, Tomato, Micro Tomato A dish that allows you to enjoy the rich flavor of the Dadacha beans, the sweetness of the corn, the acidity of the tomato, and the umami of the uni and hairy crab from various angles.□ Aori Ika (Flying Squid) With many knife cuts, it has a sticky texture. The sweetness emerges after the acidity of the sudachi.□ Kussharo Lake Hime Masu (Trout) Trout caught from the lake, known as "chip" in Ainu language. When it goes to the sea, it becomes red salmon. The fat content is beautiful, and the flavor lingers. Adding salt enhances the umami, even though it is freshwater fish.□ Meiji Tai (Sea Bream) With a moist texture and great umami.□ Aji (Horse Mackerel) Rich in fat and aromatic.□ Toro Zuke (Marinated Fatty Tuna) With a pleasant aroma and sweetness, this toro is delicious even at this time of year.□ Kohada (Gizzard Shad) Nigiri A refreshing sushi that highlights the acidity and texture of kohada, combined with dried gourd, cucumber, and shiso.■ Nagaimo (Japanese Yam), Cucumber, Burdock, and Hiroshima Greens Wrapped in Daikon □ Shima Aji (Striped Jack) A good balance of firmness and tenderness, with a lingering umami.□ Kuruma Ebi (Tiger Prawn) Cooked rare, with a good balance of sweetness and umami, and a satisfying crunch.□ Rishiri Bafun Uni (Sea Urchin) Beautifully rich and refined flavor without any off-taste.□ Anago (Conger Eel) Tender and moist, served with a sweet sauce.■ Daiki Town Shijimi Red Miso Soup A rare red miso soup with slightly larger shijimi clams, available only once a year in the rocket town.□ Kitakuri Clam (additional) The umami is amplified by soaking in the dashi. Absolutely my favorite.□ Negitoro (additional) The irresistible texture of toro fat and white onion.◆ I hope this information is helpful for your reference! ◆ ___________________ Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki ___________________ Less

Highlights of my visit:Nigiri:- Kohada (Gizzard Shad)- Ikura (Salmon Roe) - Fresh- Meichidai (Sweetfish)- Murasaki Uni (Purple Sea Urchin)- Kobashira (Small Clams)- SardineRoll:- Negi Nakaochi Hosomaki (Green Onion and Fatty Tuna Roll)The Nakaochi and Kobashira were rare finds.At this time of year, after the Obon festival, enjoying fresh ikura at Miyakawa is a true luxury. The flavor is still mild, but you can really feel the change of seasons.The Murasaki Uni I had towards the end was also exceptional. Its fresh taste, thanks to not being dehydrated, was wonderful.Once again, I left completely satisfied. Less

Located in the Maruyama area of Sapporo, this restaurant offers a calm and refined atmosphere. The quality of the sushi and dishes, primarily featuring fresh seafood from Hokkaido, is exceptional. You can truly appreciate the freshness of the ingredients and the skillful preparation that highlights their natural flavors, perfectly balanced with the rice! Everything was delicious! The interior is a quiet and elegant space centered around the counter, allowing you to enjoy the craftsmanship of the chefs up close, which is another appealing aspect of this place. Less

Just a 3-minute walk from Maruyama Park Station, the unique atmosphere of Sushi Miyakawa features an L-shaped counter made of white wood with only 8 seats. The sushi here is truly the best in Hokkaido. The highlight is undoubtedly the sea urchin, where you can indulge in a luxurious tasting of different varieties and genders. The rice, blended with three types of red vinegar, pairs perfectly with the toppings, and the unforgettable experience of enjoying it with steamed abalone liver sauce is a must-try. In this calm setting, witnessing the chef's meticulous craftsmanship up close adds to the luxurious experience. Less

After watching a baseball game, I visited a private room at the restaurant. The appetizers included Bafun Uni, abalone liver sauce, and crabs from Uchiura Bay, all exquisite dishes that required great effort to prepare. As I enjoyed the recommended Japanese sake, I switched out my ochoko (sake cups) frequently. The sushi selection featured a remarkable lineup of locally sourced ingredients, with the medium fatty tuna, striped jack, torigai (bird clam), and Bafun Uni being particularly delicious. The head chef had long hair and a gentle demeanor, and there was also a sommelier present. Next time, I’ll make sure to sit at the counter. It was a great meal! Less

Revisited on a certain day in July 2026.They say Hokkaido doesn’t have a rainy season, but the weather was quite humid, similar to the rainy season in Honshu (sigh).Kuzu Somen (Horse manure sea urchin from Yoichi, edamame, and molokhia broth) - incredibly delicious.Katsuobushi (from Kesennuma) - incredibly delicious.Turbo (with tomato consommé jelly, green onion, and myoga) - incredibly delicious.Grilled Red Eggplant (Horse manure sea urchin and purple sea urchin from Rishiri) - absolutely amazing.Ezo Steamed Abalone (from Hakodate) with liver sauce - incredibly delicious.Liver sauce rice - incredibly delicious.Kue (grouper) with Kamo eggplant - incredibly delicious.Chips (Hime Masu) - incredibly delicious.Torigai (from Miyazu) - incredibly delicious.Horse Mackerel (Donchicchi) - absolutely amazing.Kinmedai (from Katsuura) - incredibly delicious.Nishin Bako-zushi - incredibly delicious.Marinated Medium Fat Tuna - absolutely amazing.Marinated Striped Horse Mackerel - incredibly delicious.Kuruma Ebi - incredibly delicious.Purple Sea Urchin (from Hakodate) - absolutely amazing.Pickled Daikon - absolutely amazing.Anago (conger eel) rolled sushi - incredibly delicious.Soup - incredibly delicious.Tamago (egg) - incredibly delicious.Hairy Crab (from Osakikamijima) - incredibly delicious.It was a great meal.I look forward to my next visit. Less

Today, I was invited by a couple to visit Sushi Miyakawa, a sushi restaurant in Sapporo.It was nice to use my personal sake cup again.Today's cup is a guinomi made by Mori Togaku, a designated Important Intangible Cultural Asset of Okayama Prefecture.We started with a dish from the Jinya.The first dish was Kuzusomen (starch noodles) in a broth with molokhia and sea urchin, seasoned with shiso leaves, giving it a refreshing summer vibe.Next was the konbu-dried Hata (grouper), which was flavorful and satisfying to eat.We also had grilled bonito with water eggplant, with a crispy skin on the bonito.The next sake was Kuzuryu.Then came the low-temperature cooked turban shell, which had a texture I had never experienced before.The Ezo abalone with liver cream and vinegared rice was incredibly delicious, giving me goosebumps from head to toe.Next was the white amadai (sweetfish) with eggplant, which had a delightful gelatinous texture.For sushi, we had:Aori ika (bigfin reef squid), which was sweet, gentle, and melted in the mouth.Shima aji (striped jack), which is always delicious.The next sake was Fukuchou.Then came the marinated fish, a type with a strong soy sauce flavor.Kinmedai (golden eye snapper), served simply without boiling or grilling, allowing us to enjoy its natural taste.Next was the herring box sushi, which was rich and fatty—I've never had herring like this before.The marinated chutoro (medium fatty tuna) made me exclaim with delight—absolutely amazing!The next sake was Kuro Ryu Shizuku.Then we had the sweet shrimp, perfectly cooked, almost raw but not quite, and delicious.We compared sea urchins from Yoichi and Rishiri. When I sneakily tasted just the top sea urchin, I found the Yoichi one sweeter, but when eaten as sushi, the Rishiri one had a stronger umami flavor. It's amazing how different they are—both are top-notch!The sake kept disappearing quickly, next was Rokuju Yoshu.We had anago (conger eel), wrapped with cucumber, which was a luxurious treat for an anakyu.We also had red miso soup and tamagoyaki (Japanese omelet).Wow, I ate and drank so much!It was delicious, and I couldn't help but put my hands together in gratitude for such exquisite dishes.Thank you for the wonderful meal!Special thanks to the couple A for inviting me.Recommendation for personal sake cups:https://www.myguinomi.com Less

・Visit Date I visited for dinner during my trip to Sapporo. ・Atmosphere As a representative restaurant of Sapporo, I had been looking forward to this visit, and it exceeded my expectations. The calm ambiance allowed me to savor each dish slowly. The staff provided attentive service, making for a pleasant experience. ・Ordered Menu Omakase Course Japanese Sake ・Taste Review The course was structured with appetizers in the first half and nigiri in the second. Each appetizer was carefully prepared with a unique flavor, showcasing attention to detail. I was particularly impressed by the thoughtful service of changing the sake cups to match the dishes and the sake I ordered. The nigiri had a perfect balance between the rice and the toppings, creating a delightful harmony in each bite. Every piece was delicious, and I was thoroughly satisfied. ・Overall Evaluation The quality of the food, along with the attentive service and thoughtful touches, made for a highly satisfying experience. This is a restaurant I would definitely like to visit again when I return to Sapporo. A guaranteed revisit! Less

I visited the renowned Sushi Miyakawa, a representative restaurant of Sapporo.On this day, I was particularly impressed by the rich sweetness and lingering flavor of the sea urchin, the abalone that was perfectly cooked to bring out its tenderness and umami, and the beautifully finished kohada (young gizzard shad) showcasing Edo-style techniques.Each piece of sushi highlighted the individuality of the ingredients while achieving a remarkable harmony with the rice, allowing me to savor the joy of perfectly crafted sushi with every bite.With no gimmicks, each piece displayed solid craftsmanship. This course was truly a blend of Hokkaido's abundant ingredients and Edo-style preparation, embodying what makes a restaurant of this caliber.No matter how many times I visit, it always offers new and exciting experiences. I look forward to returning in a different season.It was a great meal. Less

I visit Sushi Miyakawa almost every year, and this was my 9th time counting from before their relocation.Overall, the flavors are consistently good, but on this day, the simmered King Salmon (Daisuke) and the Hime Masu from Lake Kussharo were particularly excellent. I must say, I really enjoy fatty salmon.They also had sea urchin sushi from Rishiri, which I might not have seen at Miyakawa before. It was a high-quality sea urchin with no off-flavors.I truly savored the deliciousness of the red seabream and horse mackerel sushi as well.My return flight was moved up, leaving me with little time, but they managed to serve everything within two hours. I appreciate their hospitality as always.It seems that I will only be visiting Sapporo for the sake of Sushi Miyakawa in the future. Less

A 5-minute walk from Nishi 28 Chome Station.I visited "Sushi Miyakawa" located at 1F, Lichtraale Maruyama, 25-2-2 Kita 4 Jo Nishi, Chuo Ward, Sapporo City.Sushi Miyakawa needs no introduction.It is a renowned sushi restaurant representing Hokkaido, boasting a Michelin three-star rating and national recognition.The owner, Masaaki Miyakawa, honed his skills at "Sushi Yoshitake" and "Sushi Shikon" in Hong Kong before opening in Maruyama Park in 2014, and relocated to its current location in November 2022.This was my first visit since the move.*The previous location is now operated by his disciple, Kaishi Terada, as "Sushi Kaishi."The restaurant features an L-shaped counter with 6 seats and private rooms.The omakase course was JPY 32,000, including service charge and tax at the time of my visit.From the start, the quality of the appetizers was exceptionally high, featuring Yoichi's sea urchin, aged Isaki wrapped in kombu, and the classic Ezo abalone.At the end of the appetizers, before the nigiri, I enjoyed the star of the show: Hokkaido sweet shrimp, shrimp, water eggplant, young corn, edamame, and micro tomatoes in the Miyakawa parfait, showcasing local vegetables in every dish.The nigiri was primarily made with red vinegar, providing a relatively strong acidity and excellent texture. The temperature management with the toppings was also well-executed, resembling the style of famous Tokyo restaurants.The herring box sushi, accented with myoga and dried gourd, was exquisite.While the nigiri was outstanding, Sushi Miyakawa captivates with the entire course, not just the sushi.The hospitality at the restaurant was remarkable, truly befitting a representative sushi restaurant of Hokkaido.It was a great meal!The total bill was JPY 39,000 per person.【Omakase Course JPY 32,000 (tax and service included)】- Deep-fried egg tofu- Yoichi sea urchin, asparagus- Isaki wrapped in kombu, aromatic vegetables- Water octopus, kinome salt, white asparagus- Deep-fried sweetfish, red eggplant- Ezo abalone, liver sauce- Liver sauce risotto- Hokkaido sweet shrimp, shrimp, water eggplant, young corn, edamame, micro tomatoes, Tosa vinegar- Kiss- Striped horse mackerel- Sea bass- Young trout- Red mullet- Herring box sushi- Toro marinated- Kuruma shrimp- Pickled daikon- Rishiri purple sea urchin- Anago (conger eel)- Egg- Miso soup(Additional)- Tekka maki (tuna roll)- Dried gourd roll Less

I had another great experience this time! The swordfish, triggerfish, and sea bream sushi were particularly impressive! Especially the seasonal natural triggerfish from Miyazu was outstandingly delicious! Amazing!◆ Sea Urchin and Kuzu Noodles ◆ Whelk ◆ Swordfish ◆ White Sweet Sea Bream ◆ Black Abalone ◆ Hairy Crab ◆ Cuttlefish ◆ Natural Triggerfish from Miyazu ◆ Chips ◆ Sea Bream ◆ Striped Jack ◆ Medium Fatty Tuna Marinade ◆ Mackerel Sushi ◆ Sweet Shrimp ◆ Sea Urchin from Yoichi ◆ Anakyu (Japanese cucumber) ◆ Tamagoyaki (Japanese omelette) and Soup Less

The atmosphere inside the restaurant is calm, and the sushi is served one piece at a time with great care over the counter. Rather than flashy presentation, the quality of the ingredients and the meticulous craftsmanship create a gradual sense of satisfaction with each piece.Each nigiri is beautifully crafted, with a perfect temperature and harmony with the rice that is truly exquisite. The umami of the toppings is well-balanced, not overpowering, and the acidity and texture of the rice complement it perfectly, allowing for a light experience until the very end.What stood out the most were the pieces with a refined sweetness from the fat and the nigiri that showcased the rich sweetness of the shrimp. The flavors are intense yet finish cleanly, making for an enjoyable lingering taste.The appetizers are also carefully prepared, making you want to pair them with drinks. The dishes are presented in understated yet elegant tableware, contributing to an overall sense of satisfaction that you are enjoying something truly crafted with care.It was a great meal. I look forward to visiting again in a different season. Less

This is my 18th or 19th visit!As always, it’s incredibly delicious.It’s the season for tasty sea urchin.Both the purple and the bafun sea urchin from Yoichi were quite delicious.The liver sauce from the black abalone in Shimane had a different flavor profile compared to the Ezo abalone.And my favorite, the chips, are back in season.They are just as delicious as ever.I might even prefer the shrimp here the most; perhaps it’s because they are slightly undercooked.The tuna is still as delicious as always.I will definitely come back! Less

This was my 68th visit, and it was my second time sitting next to a fellow Italian wine enthusiast, enjoying a conversation.● Sweet shrimp, eggplant, young corn, fava beans, edamame ● 17 kg grouper, both raw and grilled ● Horse mackerel, shiso leaves, myoga, miso ● Octopus with wood leaf salt, white asparagus ● Ezo abalone specialty ● Cherry salmon nanban-zuke, red eggplant, asparagus ◯ Bigfin reef squid ◯ Hime salmon ◯ Bonito ◯ Red sea bream ◯ Medium fatty tuna ◯ Amberjack ◯ Striped jack ◯ Sea urchin from the Northern Islands ◯ Cucumber with a hole Sweet shrimp claws Hokkigai (surf clam) Staff meal ● For Japanese sake, please refer to the photo.● Carillon 22 Red sea bream > Hokkigai > Kohada (young gizzard shad) > Sea urchin… Bigfin reef squid ● Kuroda Dation 23 This is my favorite cuvée from Takahiko. Bonito > Hime salmon > Sweet shrimp, medium fatty tuna > Cucumber with a hole. Less

In May, at Sushi Miyakawa, I enjoyed the best time of my life with delicate and innovative appetizers, along with nigiri that highlighted the balance of rice and fish.Today's Menu:Appetizers:Asparagus Pudding with KarasumiHorse MackerelWhite Sweet Sea Bream with AsparagusCherry Salmon, White Asparagus, and Red Eggplant in Nanban SauceEzo Abalone with Liver SauceNorthern Surf Clam with Dashi, Matsuyama Fried Tofu, Azuki Beans, and Flower PepperNigiri:Japanese Sea BreamChipsMarinated BonitoRed MutsuStriped Horse MackerelMedium Fatty TunaYoung Horse MackerelKitamurasaki Sea UrchinConger EelAdd-ons:Spring Sea BreamShako (Mantis Shrimp) Less

Sapporo Cuisine ① July 10, 2026 (Fri) 5:00 PM Tabelog 4.47 Hokkaido Overall Rank 1 2026 SILVER 2025 Top 100 Restaurants 2017 Michelin ☆☆☆ 2026 Gault & Millau 4 Toques Tonight's dinner is here! It's my first visit in about two months. This is my favorite sushi restaurant in Japan. Chef Masaaki Miyakawa is from the renowned Ginza restaurant "Sushi Yoshitake." The menu consists of only the omakase course. 1. Kuzusomen Served with a broth made from molokhia, topped with edamame, myoga, and sea urchin from Yoichi. 2. Grilled Bonito with Straw Marinated in soy sauce, topped with a mixture of green onions, ginger, and wasabi. 3. Low-Temperature Cooked Turban Shell Combined with the broth of the turban shell and ume, topped with green onions, myoga mushrooms, kaiware daikon, cucumber, and berries. Finished with a jelly made from tomato broth. 4. Purple Sea Urchin from Rishiri (right side) and Bafun Uni Served on a bed of Otoro from Oma. 5. Steamed Ezo Abalone from Hakodate Drizzled with a liver sauce made from the abalone's cooking broth, in an 80:20 ratio of broth to liver. 6. Freshly Cut Sushi Rice Mixed with Remaining Liver Sauce Well mixed before serving. 7. Fried and Simmered Grouper Fried and then simmered, served with thick slices of lotus root and sprinkled with crushed wood buds. 8. Chips from Lake Kussharo Also known as Hime Masu. 9. Tori Clam from Kyoto 10. Horse Mackerel from Shimane Donchicchi, topped with chopped green onions. 11. Mahata 12. Herring Box Sushi Filled with dried gourd and myoga. 13. Marinated Chutoro The tuna is fresh and frozen from a 152 kg longline catch from Oma, sourced from "Yuinoka" (@maguroyunoka_27love). 14. Shima Aji Lightly marinated. 15. Pickled Daikon 16. Chilled Kuruma Ebi 17. Purple Sea Urchin from Hakodate 18. Stick Sushi with Cucumber and Herring 19. Red Miso Soup Contains Matsuyama fried tofu and mitsuba. 20. Shako (additional) With salt and sudachi. 21. Marinated Red Meat (additional) 22. Northern Surf Clam Soaked in Broth (additional) 23. Hairy Crab from Funka Bay (additional) 24. Otoro (additional) With salt. 25. Staff Roll (additional) 26. Tamagoyaki Once again, everything from start to finish was delicious. Less