Sushi no Kura (鮨ノ蔵) Sapporo

First of all, the fact that you can't just walk into the restaurant sets the stage for an entertaining experience. Will you get frustrated or find it amusing? This is where the restaurant begins to reveal its concept, selecting those who possess a sense of humanity and playfulness.Each dish is a testament to Chef Ikawa's spirit of challenge and innovation, disregarding tradition! After learning the fundamentals of sushi at a long-established restaurant in Sapporo, he explored various culinary paths before returning to create the dishes we enjoy today. Less

I knew it would be hard to find the restaurant based on reviews, but when I opened the door of the building with a sign that had nothing written on it, I felt like I had discovered something special.The atmosphere inside was very pleasant.The pace at which the dishes were served was just right—not too slow and not too fast.The food was quite unique, with many appetizers that I had never encountered before. They were creative and delicious, like the karasumi with octopus and the grouper with uni sauce.The nigiri and the rice were both excellent, and on the day I visited, the scallops were particularly thick and sweet, making them a highlight.Considering all this, we spent around JPY 45,000 for two people, which left me very satisfied. Less

Sushi no Kura, located in the basement of a mixed-use building in Sapporo's Odori area, is a reservation-only sushi restaurant known only to those in the know. The experience begins with a heavy sense of secrecy that seems to test the resolve of first-time visitors.■ The Challenge of Finding the Place and the Space Beyond the Stark DoorEven after confirming the building name and descending to the basement, there are no signs to guide you, and the phone line is disconnected, which may leave first-time visitors feeling a bit perplexed. Along with other reservation guests, we relied on information to locate a plain brown door with no signage. Summoning the courage to open that door leads you to the restaurant's entrance.Inside, the dimly lit space features only five counter seats. The owner manages everything from preparation to service single-handedly with impressive efficiency.■ Course of 9 Appetizers and 10 NigiriThe course consists of 9 appetizers and 10 pieces of nigiri. Each dish showcases unique creativity, reflecting the care taken in preparation and the quality of ingredients as they are served one by one.However, there were a few points of concern. Firstly, regarding the serving dishes for the appetizers, there were instances where lightweight wooden dishes were used alongside ceramic and glassware, which somewhat detracted from the delicate nature of the cuisine.Additionally, the owner remained focused on his work throughout the meal, with minimal communication with guests about the dishes or their appeal. This somewhat mechanical, craftsman-like demeanor made it difficult to fully appreciate the warmth and background of the intricate dishes. While the names of the fish were provided, the origins were not mentioned, leaving a sense of missing luxury.■ DrinksThe drink options were limited to bottled beer, wine, and Japanese sake. As I am not fond of wine or sake, I switched to tea after the beer.Conclusion: A Place Where Preferences for Attention to Detail and Service Style May DifferThe difficulty of the approach, the strictly silent one-person operation, and the choice of serving dishes are elements that may greatly divide opinions. This restaurant is suitable for those who wish to engage with the dishes served in silence, but those looking for warmth in service and a special atmosphere may feel a bit of a disconnect. Less

Today, I had dinner here.It's within walking distance from Susukino Station, and I visited with a friend. The restaurant's exterior is easy to miss on your first visit, and inside, there are only four counter seats, as it used to be a bar. Punctuality is crucial since everything starts at once, and Chef Ikawa runs the show solo.◆ Omakase Course JPY 18,700, tax Included ◯ = Nigiri- Turnip puree with fresh sea urchin- Snow crab with snap peas- Dried squid with homemade aged karasumi- Salad of Isaki (Japanese grunt)- Boiled Hokkaido sweet shrimp- Grilled grouper with crushed fresh sea urchin sauce- Asparagus with cold gratin sauce- Kinmedai (red sea bream) dashi with nameko mushrooms- Kazunoko (herring roe) cheese◯ Dried squid◯ Oyster◯ Fatty tuna◯ Red snapper◯ Marinated sardine◯ Fresh scallop◯ Sweet shrimp with kombu◯ Kinmedai◯ Negitoro (minced tuna) topped with fresh sea urchin◆ Ordered Drinks- Junmai Ginjo Saku Waetsu (Shimizu Seizaburo Shoten / Suzuka City, Mie Prefecture)- Sawaya Matsumoto (Matsumoto Sake Brewery / Kyoto City, Kyoto Prefecture)- Yamada Nishiki Junmai Sake Tanaka Rokugo (Shiraito Sake Brewery / Itoshima City, Fukuoka Prefecture)Duration: 1 hour 50 minutes Total Amount: JPY 25,000, tax and service included------- Details -------First, regarding the course structure, the first half consists of appetizers, and the second half is nigiri, with an exact split in the number of dishes.My impression is that each appetizer is quite substantial, giving a vibe similar to a slightly upscale seafood izakaya. The first dish, turnip puree, was just overwhelmingly large in quantity (laughs). Since it’s summer, sea urchin was featured in several dishes. My personal favorites among the appetizers were the dried squid with karasumi, grilled grouper with crushed fresh sea urchin sauce, and kazunoko cheese.The nigiri was made with white rice and had a mild flavor. Although I had heard that the nigiri would be innovative, I found some traditional Edomae techniques used here, but nothing that made me go "wow!" The ingredients themselves were certainly good, and at this price point, they should be delicious. The red snapper was surprisingly tasty, showcasing its potential, and the kinmedai was exceptional, as expected.The sake selection traveled westward from Mie to Kyoto to Fukuoka. Hmm (laughs). For locals, this is no problem, but for tourists, it might be a bit disappointing (though all the sake was delicious). I can imagine the restaurant would say, "That’s not our concern" (laughs).It was a great meal.I understood that they have a unique approach, and while some may love it, I think once is enough for me. If it were in the JPY 10,000 range, I would have felt it was a good value.*Rating at the time of visit: 4.16 Less

A restaurant I had been planning to visit for 10 years. It was a long-time reservation-only spot, but it seems the difficulty of booking has decreased after the price increase (laughs).First of all, the entrance is surprisingly hard to find. There’s no clear sign, and I spent about 5 minutes searching the area before I finally found it.This is a completely creative sushi restaurant. Rather than sushi, it’s a place known for its appetizers. I had a great conversation with the chef as well.Recently, due to climate change, the types of fish caught in Hokkaido have changed significantly. It was a reminder of how changes in the natural environment greatly impact food culture.When you mention "must-visit sushi restaurants" in Sapporo, this place is always on the list. I have visited their branch in Kyoto twice in the past. Rather than just a sushi restaurant, it’s a creative kaiseki that elevates the seasonal ingredients of Hokkaido into unique dishes. The sushi is of high quality, but the true value of this restaurant lies in its appetizers. If you’re looking for creativity in Sapporo, this place is definitely a top contender.The first surprise was the entrance.It’s located in the basement of a building, but without any noticeable sign, I was uncertain if I was at the right place. After wandering around for about 5 minutes, I finally discovered the entrance. I recommend allowing a little extra time for first-time visitors.The interior features a calm atmosphere centered around the counter. There are no unnecessary theatrics, and the chef’s focused approach to cooking is impressive.During the meal, I heard fascinating stories about Hokkaido’s fishing grounds. Due to climate change, the types of fish caught in Hokkaido have changed dramatically, with species that were once unimaginable now being caught regularly. It was a time to realize that not only the dishes but the entire food culture of Hokkaido is evolving.The course for the day was structured with appetizers in the first half and sushi in the second half.Each dish was of high quality, showcasing a style that combines multiple elements into a single dish rather than simply presenting the ingredients as they are.- "2-Year Aged Karasumi and Aged Squid" An impressive combination. The concentrated umami of the long-aged karasumi pairs beautifully with the sweetness of the aged squid. The lingering taste is multidimensional, making it a perfect match with Japanese sake.- "Cold Gratin with Green Asparagus" This dish is a completely different concept from a typical gratin. The vibrant aroma of the cooked Hokkaido green asparagus takes center stage, while the béchamel sauce is cooled to create a light texture. Despite being a cold dish, it retains a rich creaminess without overshadowing the natural sweetness of the asparagus. This dish completely overturns the preconceived notion of what to expect from a sushi restaurant, and its quality makes me want to return just for this.- "Cream Cheese with Kazunoko" I enjoyed this at the Kyoto branch. The light crunch of the kazunoko (herring roe) blends surprisingly well with the creamy richness of the cream cheese. The compatibility of these fermented foods is excellent, making it a dish that pairs perfectly with sake.- "Oyster Sushi" Typically, oyster sushi can have an overpowering ocean scent, but this one had no off-putting smell at all, extracting only the creamy umami beautifully. The temperature contrast with the rice was also exquisite, making it the most memorable sushi of the day.The Japanese sake paired with the meal included "Saku," "Sharaku," "Higashizuru," "Hirosaki," and "Sawaya Matsumoto."While the selection of fine sake from across the country is appealing, one area for improvement would be temperature management. Maintaining the sake at -5 degrees Celsius is essential. Ideally, each sake should be served at its optimal temperature to highlight its unique characteristics, but there were moments when the temperature felt a bit high. Given the quality of the dishes, serving the sake in its best condition would undoubtedly enhance the overall satisfaction.Looking at the price alone, it is certainly not cheap.However, when considering it as a "course that allows you to enjoy both creative kaiseki and sushi at once," it feels justified.While there are many sushi restaurants in Sapporo that emphasize the ingredients, few pursue the level of dish composition and creativity found here.For those who want to experience a course designed with not just the ingredients but also technique, creativity, temperature, texture, and aroma in mind, I highly recommend this place.Creative sushi that expresses the seasonal ingredients of Hokkaido with free-thinking.It’s more of a place that shines through its appetizers than just a sushi restaurant.**Menu Items Received** 1. Sea Urchin and Turnip Soup 2. Snow Crab and Snap Peas 3. 2-Year Aged Karasumi and Aged Squid 4. Grilled Bonito with Condiments 5. Grouper with Sea Urchin Sauce 6. Hakodate Torafugu with Tsuru Murasaki Jelly 7. Cold Gratin with Green Asparagus★★ 8. Nameko Mushroom Soup (with Kinki and Grouper Broth) 9. Cream Cheese with Kazunoko★ 10. Squid Sushi 11. Oyster Sushi★ 12. Toro Sushi 13. Suzuki Sushi 14. Kinmedai Sushi 15. Scallop Sushi 16. Horse Mackerel Sushi 17. Kinki Sushi 18. Toro and Sea Urchin Sushi **Japanese Sake Received** 1. Saku (Mie) 2. Sharaku (Fukushima) 3. Higashizuru (Saga) 4. Hirosaki (Fukushima) 5. Sawaya Matsumoto (Kyoto) As a side note, there are factual corrections in the sake list. "Sharaku" is a brand from Fukushima, not "Fukuyama." Additionally, the official name for "Matsumoto" is "Sawaya Matsumoto." These are not typos but corrections of proper nouns. Less

1. Sea Urchin and Turnip Purée 2. Snow Crab and Snap Peas 3. White Asparagus and Squid with Wasabi 4. Tiger Pufferfish Head with Fuki and Okra 5. Isaki (Japanese Sea Bream) 6. Tiger Pufferfish with Karasumi (Dried Mullet Roe) 7. Cold Gratin 8. Kinmedai (Golden Eye Snapper) Broth with Nameko Mushrooms 9. Kazunoko (Herring Roe) Cheese 10. Squid 11. Oyster 12. Otoro (Fatty Tuna) 13. Huedai (Red Sea Bream) 14. Kinmedai (Golden Eye Snapper) 15. Sardine 16. Scallop 17. Kinmedai (Golden Eye Snapper) 18. Toro Uni (Fatty Sea Urchin) Less

1. Sea Urchin and Turnip Purée 2. Snow Crab and Snap Peas 3. White Asparagus and Squid with Wasabi 4. Tiger Pufferfish Head with Fuki and Okra 5. Isaki (Japanese Sea Bream) 6. Tiger Pufferfish with Karasumi (Dried Mullet Roe) 7. Cold Gratin 8. Kinmedai (Golden Eye Snapper) Broth with Nameko Mushrooms 9. Kazunoko (Herring Roe) Cheese 10. Squid 11. Oyster 12. Otoro (Fatty Tuna) 13. Huedai (Red Sea Bream) 14. Kinmedai (Golden Eye Snapper) 15. Sardine 16. Scallop 17. Kinmedai (Golden Eye Snapper) 18. Toro Uni (Fatty Sea Urchin) Less

On the second night in Sapporo, I visited Sushi no Kura. I arrived at the building well before my reservation, but I couldn't find the entrance to the restaurant. After using online information, it took me over 10 minutes to finally get inside.The meal consisted of 8 appetizers, a soup, and 9 pieces of nigiri. The nigiri had small rice portions and was made with red vinegar, but the toppings were exceptional. Even more impressive were the original appetizers, with the herring roe being particularly outstanding that day.Moreover, the cost-performance was excellent; including 3 servings of Japanese sake and 2 beers, our total bill for two people was comfortably under JPY 50,000, making for a wonderful evening. Less

○ Omakase Course JPY 18,700 ○ Green Tea x2 JPY ? Course Contents: [1] Turnip and Sea Urchin [2] Snow Crab and Snap Peas [3] White Asparagus, Spear Squid, and Wasabi [4] Fuki and Shirasu Salad [5] Japanese Pufferfish and Sea Urchin Salad The pufferfish is sourced from Hakodate. [6] Bonito Appetizer Served with condiments. [7] Octopus with Karasumi Homemade 2-year aged karasumi. [8] Chilled Gratin with Asparagus Made with white sauce and kombu broth. [9] Nameko Mushroom Soup The broth is made from Kinki fish. [10] Kazunoko Cheese [11] Squid Nigiri [12] Sea Bass Nigiri [13] Horse Mackerel Nigiri [14] Medium Fatty Tuna Nigiri [15] Sweetfish Nigiri [16] Scallop Nigiri [17] Oyster Nigiri [18] Kinki Nigiri [19] Fatty Tuna and Sea Urchin Nigiri Less

Upon opening the discreet door leading to the basement, you enter a serene space with only a counter. The bar-like lighting and the beautiful contrast of silver utensils draw your gaze to the chef's skilled hands with each piece of sushi.The omakase consists of appetizers and nigiri. The rice, made with red vinegar, is firm and perfectly complements the toppings with its ideal temperature and texture. You can taste the carefully selected top-quality ingredients from Hokkaido and across the country, each piece leaving you in awe with its unique presentation.One particularly memorable dish was the squid, which was seared with a soldering iron. The delicate knife work and the smoky aroma transformed the texture and sweetness with each bite. The finale of tuna topped with sea urchin was truly a melt-in-your-mouth experience. It left me wanting to return to Sapporo just to savor this dish again.The selection of Japanese sake, wine, and champagne is extensive, allowing you to enjoy your drinks slowly alongside the sushi. The special atmosphere of this hidden gem, combined with the approachable nature of the chef, makes it a place I want to visit again.⚠️ Please note that payment is cash only, so be sure to prepare accordingly before your visit. Less

I was invited by a friend to visit Sushi no Kura for dinner today. It was my first time, and I had a bit of trouble finding the entrance. This hidden gem is small, with only six seats in a space of about three and a half tatami mats, making it cozy and intimate with the chef. Each appetizer was delicate and thoughtfully prepared. I was already satisfied with the appetizers alone, wondering about the combinations, but the nigiri starting from the first piece was truly impressive! I enjoyed some of the best sushi I’ve ever had. It was a great meal! (*^_^*) Less

Omakase Course: JPY 18,700First impressions of this restaurant—Finding the entrance is a challenge. As I head underground, there’s almost no signage. Am I really in the right place? With a sense of uncertainty, I proceed, fully unprepared for this hidden gem.However, beyond that door lies an intimate space with only about five seats. The proximity to the chef creates a cozy atmosphere, making it feel both luxurious and homey. This hidden gem vibe will definitely resonate with those who appreciate it.The meal structure consists of appetizers followed by sushi. What’s surprising is the number of appetizers—nine in total. And it’s not just about quantity; each dish has its own significance.- Snap Peas and Oboro Kombu Soup - Fugu and Mountain Vegetables - Snow Crab - Spear Squid with Wasabi - Asparagus with Bonito - Fugu with Uni Sauce - Octopus with Condiments - Nameko Mushroom and Sichuan Pepper Miso Soup - Kazunoko Cheese The standout for me was the Spear Squid with Wasabi. The sweetness of the squid is incredibly strong, while the sharp kick of the wasabi adds a delightful contrast. The alternating sensations of sweetness and spiciness really ramp up the appetite. This combination is fantastic.Next up is the Fugu with Uni Sauce. This sauce is rich. It’s not just flavored with uni; it’s a dense sauce made from 100% melted uni. The aroma and sweetness of the uni hit your palate directly. In one bite, the seafood experience skyrockets.Including the other appetizers, the overall composition allows you to truly appreciate the quality of the ingredients.Now onto the sushi! - Squid - Kinmedai (Golden Eye Snapper) - Hiramasu (Yellowtail) - Toro (Fatty Tuna) - Isaki (Chicken Grunt) - Scallop - Horse Mackerel - Kinki (Rockfish) - Uni Toro (Sea Urchin with Fatty Tuna) The specialty is the squid. This was quite impressive. By searing the surface with a blowtorch, the aroma instantly elevates the dish. The natural sweetness and texture of the squid, combined with the grilled fragrance, create a remarkable presence.The Kinki is also excellent. It’s rich in fat, and the thick flesh dances around in your mouth. Rather than being delicate, it’s the type that overwhelms you with a sense of fatty bliss.And finally, the Uni Toro. This is simply unfair. The melt-in-your-mouth toro is already strong on its own, but adding the flavorful uni takes it to another level. Combining something delicious with something even more delicious is a simple yet powerful strategy. No wonder it’s so good.Overall, the combination of nine appetizers and nine sushi pieces provides a high level of satisfaction. It’s not just about the quantity; the experience leaves a lasting impression. While highlighting the quality of the ingredients, it effectively makes its mark at key moments.Please note, payment is cash only. This is something to be particularly aware of. Less