Sushi Sohei Sapporo

Sushi Sohei, located in Sapporo's Maruyama district, is a sushi restaurant run by Chef Matsukura, a skilled sushi artisan with experience at "Sushi Takumi" and training both domestically and internationally.The restaurant specializes in seasonal seafood from Hokkaido, carefully selecting ingredients and applying traditional Edomae techniques such as aging, salting, and marinating to enhance their flavors.The rice is made with a blend of red vinegar and rice vinegar, adjusted to complement each topping, showcasing the chef's attention to detail.When in Hokkaido, sushi is a must. So, I made a reservation and visited.The restaurant is about a 5-minute walk from Maruyama Park Station. The interior features a calm atmosphere with only counter seating, allowing for a relaxed sushi experience.On this day, the clientele was evenly split between Japanese and international guests, indicating that this restaurant is one of Sapporo's representative sushi spots, attracting visitors from abroad.Please note that while appetizers are not allowed to be photographed, you can take pictures of the sushi.I later learned that the chef had recently recovered from health issues, but you would never know it from the meticulous and steady work he displayed.Additionally, my flight to New Chitose Airport was unexpectedly canceled, leading to a last-minute rescheduling of my visit, which resulted in a 30-minute delay. Despite this, I was warmly welcomed, which I greatly appreciated.■Omakase Course (JPY 33,000)【Appetizers】 Chilled Chawanmushi Sashimi of ARA (True ARA) ★ Abalone Mozuku【Sushi】 White Squid Striped Horse Mackerel ★ Kinki ★ Tuna Akami Chutoro Herring ★ Purple Sea Urchin, Bafun Sea Urchin Shima Ebi ★ Anago Tamago Unagi【Additions】 White Shrimp ★ Oosuke Ohagi Ankimo Watermelon Herring ★ Kinki ★●1. Chilled Chawanmushi A chawanmushi made with corn puree, bonito jelly, and purple sea urchin from Yoichi. The natural sweetness of the corn blends beautifully with the gentle flavor of the sea urchin. For drinks, I had "Kitasaka Tokubetsu Junmai" from Kamikawa Taisetsu Brewery. It has a refreshing taste that pairs well with the upcoming appetizers.●2. Sashimi of ARA (True ARA) ★ The sashimi is served with a sauce made from dried sea cucumber roe called "Konoko." The ARA has a chewy texture, and the flavor intensifies with each bite, enhanced by the rich taste of the Konoko sauce.●3. Abalone I believe this was dried abalone from Muroran, but I can't recall the details. The abalone retains a firm texture, coated in a rich sauce made from its liver, enhancing its natural flavor. After finishing, I mixed the remaining sauce with the rice, creating a delightful pairing that allowed me to enjoy it in two ways.●4. Mozuku This dish features Nemuro's mozuku, combined with whelk and Tosa vinegar, garnished with fruit tomatoes from Niki Town. The slippery texture of the mozuku is accented by the crunchy whelk, while the fresh acidity and sweetness of the fruit tomatoes provide a refreshing taste, resetting my palate for the next sushi.●5. White Squid The sushi begins here with white squid, served with white vinegar. Its sticky texture releases a gentle sweetness with each bite, complemented by a hint of wasabi. I also ordered a Japanese sake at this point: "Gorin Junmai Daiginjo" from Ishikawa. It has a crisp, dry flavor that pairs well with the sushi.●6. Striped Horse Mackerel ★ Lightly marinated with kombu, the striped horse mackerel showcases its rich flavor, enhanced by the umami of the kombu.●7. Kinki ★ Kinki from Abashiri, lightly grilled, has a fragrant surface and a pleasantly firm texture. The rich flavor of the fat was particularly memorable among the sushi I had.●8. Tuna Akami This tuna is from Aomori, weighing 145kg. The rice is warmed to body temperature, perfectly complementing the rich flavor of the akami. The mild aroma of wasabi allows the taste of the tuna to shine.●9. Chutoro The chutoro is served with red vinegar rice. The fatty meat melts in your mouth, and the red vinegar rice absorbs its richness, adding depth to the flavor.●10. Palate Cleanser A palate cleanser featuring wasabi pickled yam and pickled shallots, combined with broth from Hokkaido clams. The textures of the yam and shallots, along with the deep umami of the clams, provide a comforting contrast to the rich sushi.●11. Herring ★ Herring from Okhotsk, in season, is thick and rich in fat. This was my first time having herring as sushi, and it was incredibly delicious. The richness of the fat is present without being overwhelming, allowing the natural flavor of the herring to shine through, making it one of the most memorable pieces of sushi.●12. Purple Sea Urchin, Bafun Sea Urchin A luxurious gunkan maki featuring purple sea urchin from Rishiri and bafun sea urchin from Yoichi. This piece showcases the best of Hokkaido, allowing you to enjoy two types of sea urchin at once. The creamy, rich flavors of the sea urchin are complemented by the taste of the nori. I also ordered another sake: "Tanaka 65."●13. Shima Ebi ★ The Hokkaido island shrimp is served with red vinegar rice. Normally, they use kuruma shrimp, but during this season, they feature the unique Hokkaido island shrimp. It has a delightful bounce and a rich sweetness that expands with each bite, showcasing the seasonal flavors of Hokkaido.●14. Anago The anago is also served with red vinegar rice. Its soft, fluffy texture pairs beautifully with the sweet sauce, and a hint of citrus adds a refreshing finish.●15. Tamago The final piece is tamago, with a creamy texture that feels like dessert. I also enjoyed a fish broth miso soup, a comforting way to conclude the meal.●16. Unagi The last course features unagi, grilled to a crispy exterior while remaining tender inside. The sweet sauce pairs perfectly with the unagi and complements the sake well.The course concluded here, but since I still had room, I requested some additional items.●17. White Shrimp ★ The white shrimp has a melting texture and a refined sweetness unique to it, enhanced by a gentle hint of wasabi.●18. Oosuke This piece features layers of salmon belly and back, topped with grated onion. Combining the fatty parts with the flavorful salmon meat allows for a delightful mix of tastes and textures. The refreshing spiciness of the onion balances the richness surprisingly well.●19. Ohagi This is the restaurant's signature "Ohagi." It consists of toro and takuan, where the rich fat and umami of the toro are complemented by the crunchy texture of the takuan. The melting fat combined with the takuan creates a delightful contrast, making it a visually enjoyable dish as well.●20. Ankimo Watermelon Finally, I had the "ankimo watermelon," which is also served at the chef's former restaurant, "Sushi Takumi." This sushi combines ankimo with pickled watermelon. The rich, melting ankimo pairs beautifully with the red vinegar rice and nori. The acidity of the red vinegar balances the richness of the ankimo, while the sweetness and texture of the pickled watermelon add a lingering flavor.After this, I ordered the delicious herring and kinki again. Both were truly delicious, allowing me to appreciate the unique charm of Hokkaido's seafood once more.Using the rich seafood of Hokkaido, this restaurant not only highlights the quality of the ingredients but also showcases the traditional Edomae techniques throughout the meal. I look forward to returning in a different season.It was a great meal. Less

This renowned restaurant has evolved uniquely in the northern land while inheriting the DNA of "Sushi Takumi." The pleasant atmosphere features a refined white wood counter, and the warm, attentive service heightens the anticipation of the meal.The structure follows a classic style, starting with appetizers and concluding with sushi. Most of the sushi showcases seasonal local fish from Hokkaido, allowing us to fully enjoy the bounty of the sea!The beautifully crafted decorative knife work and glossy sauces catch the eye, captivating us with the fresh scent of the ocean and the rich aroma of vinegar even before taking a bite. Depending on the fat content and flavor of the toppings, they skillfully use red vinegar for robust items like tuna and crab, while pairing delicate white fish and squid with a lighter white vinegar, creating an exceptional harmony.Although there is an option to order additional items, I found myself irresistibly ordering everything! This was a wonderful course that beautifully realized the rich blessings of Hokkaido's seas and the refined Edo-style techniques. Less

I was really looking forward to this place during my trip to Hokkaido.As soon as my trip was confirmed, I made a reservation for the omakase here.This time, everything started at 6 PM. Unfortunately, no photos of the appetizers were allowed.I loved eating the rice with the abalone liver sauce; it was creamy and delicious.The nigiri featured shiba shrimp, which is apparently a limited seasonal offering for about a month, and it was incredibly rich and tasty.It was also interesting to enjoy two types of sea urchin. The herring nigiri was a unique touch that you can only find in Hokkaido.The rice was quite firm, which I personally liked, but this time it felt a bit too salty.The chef maintained his warm and friendly atmosphere, allowing me to enjoy the sushi without feeling nervous. Less

The chef's warm personality created a fun atmosphere for enjoying sushi. It seems that the appetizers are not allowed to be photographed because their content changes every month, ensuring that customers can enjoy the surprise. The summer-themed appetizers were all delicious. The nigiri sushi also focused on ingredients from Hokkaido, and I couldn't help but order a few extra pieces! The chef explained that summer's red fish has a particularly rich flavor that is easy to appreciate, and I enjoyed it while he shared his insights. Less

Both Bafun Uni and Murasaki Uni are typically enjoyed as separate pieces of sushi. However, I had the unique experience of trying a gunkan (battleship sushi) that featured both types in one piece for the first time. While this combination is common in uni bowls, it's quite rare in sushi.Now, onto the tasting. The aroma and sweetness blend together beautifully. It's a delightful surprise to try something different.As an addition, I ordered some ohagi (sweet rice cakes) and ankimo (monkfish liver). It was a pleasure to savor the traditional ohagi.One standout was the nigiri with two pieces of Hokkaido Shima Ebi (striped shrimp). I was told it's currently in season, and the flavor was exceptional.Unfortunately, I couldn't take photos of the appetizers. The abalone liver sauce had a gentle flavor and was incredibly delicious.There were many highlights, but I highly recommend trying this place for yourself. The sushi rice was made with both white and red rice, and it had a slightly stronger saltiness. Less

Two people (N)I visited Sushi Sohei, located about a 5-minute walk from Maruyama Park Station.Today, I learned that the head chef has been unwell and has taken a break for about two months, so the second chef prepared the sushi instead. I appreciated the thoughtful communication in advance, which made me feel the warmth of the restaurant.From the moment I entered, I was greeted by friendly staff, raising my expectations. The nigiri sushi was the most delicious I have ever had among the sushi I've tried in Hokkaido.Next time, I definitely want to enjoy sushi prepared by the head chef. Less

A sushi restaurant located near Maruyama Park Station in Sapporo.The atmosphere is wonderful, and the place feels very comfortable.The meal consists of 6 appetizers and 10 pieces of nigiri (with an option to add 4 more).◾️ReviewThe appetizers are not allowed to be photographed, but they are simple yet delightful, showcasing the ingredients beautifully, and each one is delicious.The nigiri is on the smaller side, with soft rice. They use two types of rice depending on the topping, which enhances the quality of the ingredients.The toppings mainly feature fresh ingredients from Hokkaido, all of which are delicious. I was particularly impressed by the toro-nishin and kinki, which had a perfect balance of fat and flavor.On this day, the head chef was absent due to health issues, and the second-in-command was preparing the sushi, but it was still a fantastic restaurant.The sushi selection included:- Shiro-ika (White Squid)- Hon-wara (Sweetfish)- Donchicchi (Horse Mackerel)- Kinki (Rockfish)- Chutoro (Medium Fatty Tuna)- Otoro (Fatty Tuna)- Toro-nishin (Fatty Herring)- Bafun Uni (Sea Urchin) and Murasaki Uni (Purple Sea Urchin)- Kuruma Ebi (Sweet Shrimp)- Tamagoyaki (Japanese Omelette)- Nodoguro (Blackthroat Sea Perch)- Ankimo (Monkfish Liver)- Aged Tuna Hand Roll- Ohagi (Tuna and Takuan Roll) Less

The Bafun Uni from Rishiri was absolutely amazing!!1-7. Appetizers (No photos allowed)8. White Squid9. Fish Head10. Horse Mackerel11. Kinmedai (Golden Eye Snapper)12. Marinated Red Meat13. Marinated Chutoro (Medium Fatty Tuna)14. Otoro (Fatty Tuna)15. Clam Broth16. Purple Uni from Yoichi and Bafun Uni from Rishiri17. Sweet Shrimp18. Egg19. Fish Broth Miso Soup20. White Shrimp (additional)21. Nodoguro (additional)22. Herring (additional)23. Sea Urchin (additional)24. Ankimo (Monkfish Liver) (additional)25. Aged Roll (additional) Less

I visited Sushi Sohei for the first time. Although the head chef was not present this time, I could feel the meticulous craftsmanship in both the appetizers and the sushi, resulting in a highly satisfying experience overall. The appetizers, which were not allowed to be photographed, showcased the quality of the ingredients beautifully, and the transition to the sushi was seamless. In the sushi, the squid had a rich sweetness, the white fish offered a refined umami, and the tuna had a robust flavor, while the sea urchin was rich and impactful. The rice was not overpowering, focusing on harmony with the toppings, making it easy to eat. Since the head chef was absent this time, I feel I couldn't fully experience the restaurant's true charm. Next time, I definitely want to return on a day when the head chef is present to reassess my experience. Less

Located just a 5-minute walk from Maruyama Park Station, I visited "Sushi Sohei" at 1F Ebisu Building, 28-1-10 Minami 2-jo Nishi, Chuo-ku, Sapporo.Sushi Sohei opened in July 2022 and has established itself as a popular sushi restaurant in Sapporo. This was my first visit since its opening four years ago.The owner, Shohei Matsukura, is a globally experienced sushi chef who has trained at various sushi establishments in Tokyo and Hawaii.While I expected a mix of appetizers and nigiri due to its lineage from sushi masters, the meal was beautifully structured with appetizers in the first half and nigiri in the second half.For the nigiri, both white and red rice were used depending on the topping. The tuna was paired with a distinct red rice made with red vinegar, while other toppings sourced mainly from Hokkaido were served with white rice.Both types of rice had a nice texture and were slightly firm, with careful adjustments made to temperature and aging for each topping.The two-color gunkan sushi featuring Yoichi sea urchin and Kombu-mori sea urchin was exceptional.Additionally, the "Ohagi" and "Ankimo Watermelon" inherited from sushi masters were also available!About 80% of the ingredients were sourced from Hokkaido, showcasing local fish with Edomae techniques, making it a wonderful restaurant.It was a great meal.*Photos of appetizers are not allowed, so only nigiri photos are included.*Total bill: JPY 38,000 for one person【Omakase Course JPY 33,000, tax included】- Chilled Ankimo Chawanmushi- Hirame from Shakotan- Katsuo- Ezo Abalone- Liver Sauce Risotto- Water Octopus and Okra Somen- Menuki and Manganji Pepper- Hokkigai, Junzai, Jade Eggplant, Tosa Vinegar- Shiroika- Arai- Donchicchi Horse Mackerel- Kinki- Medium Fatty Tuna- Fatty Tuna- Yam Gobo and Pickled Zha Cai- Clam Dashi- Herring- Yoichi Sea Urchin and Kombu-mori Sea Urchin- Kuruma Ebi- Tamago- Aosa Miso Soup(Additional)- Ohagi- Ankimo Watermelon Less

Sapporo Food ③ May 15, 2026 (Fri) 20:30 Tabelog 4.14 2026 BRONZE 2025 Top 100 Restaurants Last night's dinner was here! It was my first visit in a month. Chef Matsukura Sohei (@sohei_hawaii1218) is a former member of "Sushi Takumi". After that, he served as the head chef at "Sushi Shikon", the Hong Kong branch of "Sushi Yoshitake", and opened this place in July 2022. The menu consists of only the omakase course. Please note that photos of the appetizers are not allowed, so I only have pictures of the nigiri. This time, I was seated with the second chef as Chef Matsukura is currently recovering from an illness. < Appetizers > 1. Shako (Sweet Shrimp) from Otaru Served warm. The one in the back is male, and the one in front is female. Accompanied by Kyoto yuba (tofu skin) and grilled green asparagus from Furano. Topped with a sauce made from the shrimp's shell and head. 2. Matsukawa Sole from Shakotan Two pieces. The one in front has konoko (fish roe) on top, and the one in the back has engawa (fin). 3. Grilled Bonito from Hakodate Topped with a sauce made from new onions and grated wild garlic. 4. Grilled Kinmedai (Golden Eye Snapper) Shabu from Abashiri Topped with green onions and momiji oroshi (grated daikon with chili). Served with ponzu sauce. 5. Steamed Ezo Abalone from Muroran Drizzled with liver sauce. 6. Mixed the leftover liver sauce with rice After mixing well. 7. Menuki (Red Sea Bream) Soup from Nemuro A soup made with a broth from the head and bones of menuki, combined with a strained soup of Wakayama's green peas. Garnished with white asparagus from Furano and fried buckwheat from Hokkaido. 8. Turban Shell from Erimo and Red Shima Ebi from Habomai Served on top of Hokkaido's bent bamboo and taranome (wild vegetable shoots). Accompanied by kogomi (fern shoots). Drizzled with Tosa vinegar jelly sauce. Mix lightly before eating. < Nigiri > 9. Shiroika (White Squid) With salt water. 10. Sakuramasu (Cherry Salmon) from Suttsu 11. Aji (Horse Mackerel) from Shimane Donchicchi. Topped with shallots. 12. Marinated Akami (Lean Tuna) from Aomori The tuna is sourced from "Yuinoka" (@maguroyunoka_27love) in Aomori. Served with red rice. 13. Chutoro (Medium Fatty Tuna) from Aomori From the same fish as the akami. Served with red rice. 14. Otoro (Fatty Tuna) from Aomori From the same fish as the akami. Sourced from "Yuinoka" (@maguroyunoka_27love). Served with red rice. 15. Pickled Yamagobou (Burdock) and Zha Cai (Pickled Mustard Greens) 16. Shijimi Clam Broth from Abashiri 17. Grilled Hokki Clam from Bekkai 18. Kuruma Ebi (Sweet Shrimp) With shrimp miso sandwiched between the rice and the shrimp. Served with red rice. 19. Tamagoyaki (Japanese Omelette) 20. Fish Broth Miso Soup 21. Ohagi (Sweet Rice Cake) (additional) 22. Ankimo (Monkfish Liver) Watermelon (additional) 23. Otoro (Fatty Tuna) from Aomori (additional) With salt. 24. Anago (Conger Eel) (additional) With sauce. Since the chef was absent, there were only three customers at first, creating a bit of tension. However, the second chef and his wife created a warm atmosphere, allowing us to enjoy a pleasant time. Of course, the hospitality cannot compare to that of the head chef... (laughs) (I hope this is okay?) I sincerely wish for Chef Matsukura's speedy recovery. I will visit again once he returns. Less

I was able to enjoy Hokkaido's unique sushi, such as hairy crab and monkfish liver. It felt like every detail was carefully considered, from the quality of the ingredients to the temperature and the way they melted in my mouth. The appetizers were delicate and paired wonderfully with the drinks. The chef's service struck a perfect balance, creating a comfortable atmosphere where I could relax and enjoy a refined experience without feeling too formal. This is a place I would love to revisit for special occasions or when I want to indulge a little. Less

I had a luxurious and satisfying experience at the elegant hinoki wood counter.The first thing that caught my eye was the beautifully presented, large **Kuruma Ebi** (sweet shrimp). The exquisite cooking brought out its sweetness and firmness, creating a perfect harmony with the sushi rice. The rich and melt-in-your-mouth **Uni Gunkan** (sea urchin) filled my mouth with the fresh scent of the ocean, while the delicately sliced **Maguro Nigiri** (tuna sushi) showcased the perfect balance of sweetness and umami from the fat.I was pleasantly surprised by the deliciousness of the **Akazu Shari** (red vinegar sushi rice). Its rich acidity enhanced the flavors of the shrimp and tuna. The cold sake served in Edo Kiriko glasses and the ice-cold Yebisu bottled beer paired perfectly with the dishes. This renowned establishment allows you to enjoy a blissful time while watching the chef's meticulous craftsmanship. Less