Sushi shota (Sapporo) Sapporo

This was the second day of my trip to Hokkaido.It was a day dedicated to enjoying Sapporo's gourmet food.We started at a sushi restaurant I had been wanting to visit.It's called Sushi Shota, located near Sapporo Odori Station.It's in the basement of a mixed-use building, and I had quite a hard time finding the entrance at first.Make sure to allow plenty of time to get there! The interior has a classic sushi restaurant vibe, with only a counter, creating a slightly tense atmosphere.The apprentices and the owner were moving around briskly.We had a single course that started at the same time for everyone.What surprised me first was that the first dish was a tuna tataki roll!Instead of starting with appetizers or lighter dishes, they began with their most confident offering. I was impressed by this approach.It made a strong impression right from the start.The taste was undeniably delicious!This made me even more excited for the subsequent dishes.From there, we enjoyed exquisite sushi while sipping on Japanese sake.The head chef was friendly and chatted with us, which helped ease the tension.It’s truly heartwarming to feel such thoughtful hospitality.And then came the sushi!Featuring local seafood, the star of the show was the tuna.The uni was exceptional, as expected from Hokkaido.Rich and delicious!It’s rare to see salmon served, isn’t it?But the quality was impressively high and tasty.The rice was firm.The balance between the toppings and the rice, along with the temperature, was delightful.The chef served various cuts of their prized tuna, making it a lot of fun.Experiencing the unique characteristics of each piece was a true luxury.It’s not often you get to enjoy something like this.There were fewer appetizers, allowing us to fully savor the sushi, which greatly increased our satisfaction.The shrimp nigiri was also fantastic.I’m glad to have discovered such a wonderful sushi restaurant during my travels.It seems to be quite popular, so in the competitive Sapporo area, it might become even harder to get a reservation in the future...!!I would love to visit again when I come back to Sapporo.It was a great meal! Less

An overwhelming impact that will delight tuna lovers! What surprised me the most was the sheer volume and structure of the course, featuring an astonishing five different types of tuna! The joy of tasting various kinds was incredible, and as a tuna enthusiast, I was completely captivated by the luxurious presentation. What’s even more interesting is that it breaks away from the traditional Edomae style, offering a unique sequence of dishes that sets it apart from typical sushi restaurants. The fresh surprises of "Wait, this ingredient comes here?" kept the excitement alive throughout the meal, showcasing the chef's exceptional taste and dedication. This restaurant truly allows you to savor the essence of tuna while opening the door to a new sushi experience, making it an unforgettable gem that will be etched in my memory! Less

Including the initial hand roll, five types of tuna sushi were served. It's quite rare to have different cuts of chutoro.With soft drinks and two additional pieces, the total came to about JPY 35,000.Here are the dishes served in order:- Tuna Roll- Abalone and Turbo Snail (served in ice)- Purple Sea Urchin- Hime Salmon with Kombu- Unagi from Lake Shinji- Chutoro (belly)- Chutoro (back)- Tuna Collar Shabu-Shabu with Morokyu and Tosa Jelly- Marinated Akami- Otoro- Shinko (young fish)- Steamed Rice with Akamutsu- Hokkaido Sweet Shrimp- Clam Soup- Mackerel- Cucumber with TunaAdditional:- Hiragai (Flat Shell)- Haruko Tai (young sea bream) Less

Tuna Hand Roll Sushi A dish served in a bowl made from snowmelt water: Abalone and Turbo Shell Purple Sea Urchin Flat Shell Grilled Natural Eel Fatty Tuna Belly from the Abdomen Fatty Tuna Belly from the Back Shabu-Shabu of Fish Scraps Fatty Eggplant with Cucumber Marinated Tuna Medium Fatty Tuna Kohada (Gizzard Shad) Steamed Rice with Nodoguro (Blackthroat Sea Perch) Hokkaido Sweet Shrimp Horse Mackerel Cucumber with Hole This is my second visit to Sushi Shota! The menu had completely changed since my last visit in April. I believe the first dish features the wonderful ice bowl containing Turbo Shell, Abalone, Grilled Eel, Steamed Nodoguro, Hokkaido Sweet Shrimp, and a roll with Cucumber. The omakase course was bursting with summer flavors and was fantastic once again! I look forward to my next visit in the fall! Less

After a two-month hiatus, I returned to Sushi Shota. During this season, the chef personally carves ice pillars from snowmelt to create beautiful ice vessels for the appetizers. Tonight, we enjoyed abalone and whelk, which were refreshingly cool and perfect for summer. We started with the signature tuna hand roll, and for the finale, the anago (sea eel) transformed into a thick roll, featuring anago, cucumber, and egg. Previously, I felt quite full from the appetizers and sushi, but this time it seemed a bit less satisfying. Nonetheless, the parade of tuna and the exquisite Japanese dishes were, as always, absolutely delicious! 【Tonight's Menu at Shota】Tuna Hand Roll (Totsuki)Abalone, Whelk - Snowmelt Ice VesselSea Urchin - PurpleChipsShinjiko Lake Eel - GrilledEdamameMedium Fatty Tuna - BellyMedium Fatty Tuna - BackFish Offcuts Shabu-Shabu - Tosa VinegarMarinated Red MeatFatty TunaSmall Horse MackerelSteamed Rice - Nodoguro (Blackthroat Sea Perch), CornShijimi Clam SoupHorse MackerelThick Roll (Anago, Cucumber, Egg) Less

Located just a 3-minute walk from Odori Station, I visited "Sushi Shota" at B1F, Shikishima Plaza Building, 3-3-14 Kita 1-jo Nishi, Chuo-ku, Sapporo.Sushi Shota opened in December 2022. The owner, Shota Oda, is a skilled chef who has worked at renowned establishments such as Ginza Kyubey and Sushi Kanesaka, and served as head chef at Sushi Tokami for five years. He has now established his own place in his hometown of Hokkaido.The charm of Sushi Shota lies in its course menu that reflects the tradition of Ginza sushi. It begins with the signature tuna hand roll, followed by six pieces of tuna: two pieces of medium fatty tuna, marinated lean tuna, and fatty tuna, showcasing the overwhelming presence of tuna paired with perfectly seasoned rice.This restaurant offers top-class tuna in Hokkaido, providing a rare opportunity to enjoy a hybrid of Hokkaido and Edomae sushi.It was a great meal!【Omakase Course JPY 33,000】Tuna Hand RollSquid Somen, Seasonal Vegetables, Fried Duck Eggplant, OkraHorse Mackerel Sea UrchinHokkigai (Surf Clam)Katsuobushi (Bonito) Prosciutto, Sweet Shrimp with KombuMedium Fatty TunaMedium Fatty Tuna②Swordfish and Hairy Crab CakeMarinated Lean TunaFatty TunaShoko (Young Horse Mackerel)Sweet Tilefish Grilled with Matsukasa, Young CornKuruma Ebi (Japanese Tiger Prawn)Horse MackerelAnago (Conger Eel)Shijimi Clam BrothEgg Less

I've been coming here every month for quite some time now.I thought I’d share my thoughts in a more review-like manner, haha.Each piece showcases meticulous craftsmanship.Once again, I visited Sushi Shota.The atmosphere inside is calm, and just watching the chef at work from the counter heightens my anticipation.From the very first appetizer, the seasonal elements were beautifully expressed, and the gentle seasoning that highlighted the ingredients was impressive.Each dish is not flashy, but you can feel the careful attention to detail that enhances the ingredients, making them pair perfectly with the drinks.The sushi has the perfect balance of rice temperature, texture, and harmony with the toppings.The tuna has a robust umami flavor while being light on the palate.The white fish brings out delicate sweetness, and the shellfish offers a delightful texture and aroma.Each piece has its own character, making the course enjoyable without losing interest until the very end.Not only the food, but also the dishes, the ambiance, and the hospitality reflect a commitment to detail, allowing for a pleasant experience.If you're looking to enjoy authentic Edomae sushi in Sapporo, this is a place you should definitely visit at least once.It was a great meal. Less

1. Hand-rolled sushi with pointed tip2. Crab shinjo, grilled eggplant, and koshiabura soup3. Horse manure sea urchin4. Surf clam5. Seabream (Isaki) sashimi6. Medium fatty tuna (Chutoro) belly7. Medium fatty tuna (Chutoro) back8. Young sweetfish (Chirimen) nanban-zuke and tara no me (wild fuki)9. Marinated lean tuna10. Chutoro shabu-shabu11. Young gizzard shad (Kohada)12. Spring sea bream (Haruko-dai)13. Swordfish with white asparagus and karasumi (dried mullet roe)14. Sweet shrimp (Kuruma ebi)15. Horse mackerel (Madai)16. Clam dashi17. Conger eel (Anago)18. Kombu-dried chips (additional)19. Simmered clam (additional)20. Mackerel (Saba) kombu-dried (additional)21. Egg (Tamago) Less

It had been about a year since my last visit, and the deliciousness was just as I remembered!1. Hand-rolled sushi with toppings2. Crab shinjō with grilled eggplant and koshi-abura in a soup3. Sea urchin from horse dung4. Surf clam5. Seared isaki (grunt fish)6. Medium fatty tuna (otoro) from the belly7. Medium fatty tuna (otoro) from the back8. Young sweetfish marinated in nanban sauce with tara no me (bitter greens)9. Marinated lean tuna10. Chashu-style shabu-shabu of collar tuna11. Kohada (gizzard shad)12. Spring sea bream13. Swordfish with white asparagus and karasumi (dried mullet roe)14. Sweet shrimp15. Horse mackerel16. Clam dashi (broth)17. Conger eel18. Kombu-dried chips (additional)19. Simmered clams (additional)20. Kombu-dried Spanish mackerel (additional)21. Tamago (egg) Less

This was my first visit.I was taken here by a valued customer.The entrance has a solemn atmosphere, leading to a calm and serene interior.The staff welcomed us with smiles and attentive service.Once seated, we started with drinks.Of course, I quenched my thirst with a draft beer.The first dish was Negitoro Maki.I received it directly and enjoyed it right away.The smooth texture and the fragrant seaweed made my hunger surge.Next was a soup dish.It featured seasonal wild vegetables, Koshia-bura, and a delicate broth.The slightly unique taste of Koshia-bura combined with the gentle dashi was incredibly comforting.Then came a whirlwind of sushi.Uni.Without a doubt, it was the finest uni I have ever tasted.I’ve never described uni as "bouncy" before, but I have to say it was amazing.The texture was incredibly resilient.Aburi Hokki.Warm and with a perfect crunch.Next was a sashimi of Isaki, followed by two pieces of Chutoro.They even served the back part of the Chutoro, which I had never tasted before.After a light break with deep-fried sweetfish and wild taro, we had marinated tuna nigiri.Then came the tuna sukiyaki.The accompanying flower pepper added a wonderful touch.It was a dish that delighted the eyes, nose, and palate with its fragrant aroma.Next was Kohada and Tai nigiri.White asparagus with homemade karasumi.I regret forgetting the name of this fish, but it had an incredible texture.Shrimp nigiri.Rich clam broth soup.A parade of nigiri: Aji, Anago, Hamaguri, Chips, Tai-ragai, Ika, and Tamago.It was absolutely fantastic.The selection of Japanese sake was also wonderful.The sense of the head chef and the owner is top-notch.Overall, I was completely satisfied with this restaurant.Thank you for the wonderful meal! Less

Hand-Rolled TunaCrab Mashed Cake, Koshiabura, Grilled EggplantPurple Sea UrchinHokkigai (Surf Clam)Isaki (Grunt Fish)Chutoro (Medium Fatty Tuna) BellyChutoro (Medium Fatty Tuna) BackYoung Sweetfish Nanbanzuke, Fuki (Butterbur), OnionMarinated Red MeatOtoro (Fatty Tuna) Shabu-Shabu, Flower PepperKohada (Gizzard Shad)Hiragai (Flat Shell)Shiroika (White Squid)White Asparagus, Sawara (Spanish Mackerel), Karasumi (Dried Mullet Roe)Kuruma Ebi (Tiger Prawn)Madai (Sea Bream)Clam SoupAnago (Conger Eel)Tamago (Egg)Kamo Kinshu Special Junmai 13 GenshuNanahon Yari Junmai Tamazakae Less