Sushi Hidetaka (寿し ひでたか) Sapporo

While exploring new restaurants is enjoyable, I can't forget my go-to spot, which has been revealed to me as a divine choice. This is a truly remarkable high-end establishment that has gained popularity since its opening. Its characteristics lie in its commitment to tradition and excellence, focusing on the best seasonal ingredients available. Through careful refinement and dedication, they present a perfected form of sushi at this moment. The freshest seasonal ingredients, including those from Honshu, are fiercely competed for, and they even visit local fishing cooperatives to secure exquisite ingredients directly. With outstanding skill, they provide the finest sushi pieces. While it is certainly a luxurious experience and not inexpensive, this restaurant is the most "authentic, traditional, and conservative" sushi place in Sapporo, avoiding unnecessary trends and maintaining an elegant atmosphere. I consider it a pinnacle within the sushi genre. The area around the restaurant is lively with the Susukino Festival, attracting many inbound visitors to Sapporo. The bill came to JPY 36,520. Given the quality of the ingredients and the skill involved, this price is quite reasonable. Less

Hokkaido Expedition 2026 ⑧After playing at Hokkaido Classic Golf Course, I extended my stay for one night to enjoy sushi in Sapporo. This year, I visited "Sushi Hidetaka," a renowned establishment recognized as a Bronze and one of the Top 100 Restaurants in the EAST since 2018. The chef, Mr. Hideki Yamada, hails from the prestigious sushi restaurant "Sushi Zen" in Hokkaido. I made a reservation about two months in advance and was eagerly looking forward to it.The restaurant is located about 4-5 minutes from the Toyosu Susukino Station, tucked away from the main street, making it quite inconspicuous and somewhat difficult to enter if you don’t know it. It has a facade similar to the tempura restaurant next door. Upon bravely opening the door, I was warmly welcomed by the chef.I ordered a beer to start, but since I had just played golf in Chitose, I made my reservation for 8 PM. As a result, the other customers had arrived much earlier. It wasn’t a simultaneous start for everyone.The chef spoke in English, so it was easy to understand that there were five inbound guests at the eight-seat counter. The remaining couple were Japanese, but after they finished their meal and left, I found myself alone with the chef.The chef kindly said, "Please take your time," so I began with the omakase while enjoying my beer.★Wakame★Hokke (Atka Mackerel) from Abashiri★Tsubugai (Whelk) from Erimo★Shima Ebi (Sweet Shrimp) from Odaitsumo Peninsula✿Atago no Matsu, Suisei Junmai Daiginjo★Ezo Abalone from Funka Bay, served with liver★Ezo Bafun Uni Rice from Shakotan★Lake Shikotsu Char, Hime Masu = Red Salmon with Yam Wasabi★Kinki (Rockfish) from Abashiri★Iidako (Baby Octopus) from Mashike✿Kamikawa Taisetsu Tokachi, Special Junmai, Dry, also SuiseiNow we move on to the nigiri.☆Matsukawa from Shakotan☆Masoi (Cod) from Habomai☆Kisu (Japanese Whiting) from Funka Bay☆Nishin (Herring) from Abashiri☆Kitakuri (Surf Clam) from Bekkai☆Zuke (Marinated Fish) from Oma☆Otoro (Fatty Tuna) from Oma☆Kohada (Gizzard Shad) from Kumamoto☆Anago (Sea Eel) from Haneda☆Tamago (Egg) with Shiba Ebi and Yamato Yams addedAdditional☆Ezo Bafun Uni from ShakotanIt was a wonderful experience that conveyed the chef's passion for serving delicious fish from Hokkaido. You could feel the effort to present only the best selections. Starting with Hokke and Tsubugai, the shrimp, abalone, and uni were all top-notch. The chef mentioned, "While it’s easy to get Shakotan’s white uni, nothing beats the taste of red uni," and it was so delicious that I had to order more.Even so, the Kohada and Anago were sourced from places known for their quality. By being flexible with the best ingredients, I was able to enjoy the finest sushi.It was a rare opportunity to spend one-on-one time with the chef, making for a very comfortable and enjoyable 1 hour and 15 minutes.With three drinks and one additional piece, the total came to JPY 36,520. While it may not be considered extremely cheap, it is a great place to enjoy high-quality sushi from Hokkaido. Less

I had the pleasure of visiting the renowned restaurant "Hidetaka" in Sapporo's Susukino district.The sushi course I enjoyed was exceptional, with each dish showcasing a high level of craftsmanship and allowing me to fully savor the seasonal seafood unique to Hokkaido.Not only was the quality of the ingredients impressive, but the attention to detail in temperature, texture, and balance with the rice was meticulously calculated. As someone involved in the sushi industry, this experience was incredibly educational for me.This course not only allowed me to taste the seasonal delights of Hokkaido but also to appreciate the skills and philosophy of the artisans behind the sushi, making it a highly satisfying experience.I was so pleased that I couldn't share all the photos, but I assure you, it was outstanding!I definitely plan to return when I visit Sapporo again.It was a great meal! Less

Located just a 5-minute walk from Toyosui Susukino Station, you can find "Sushi Hidetaka" at 1F Enju Building, 4-1-2 Minami 7-jo Nishi, Chuo-ku, Sapporo.Sushi Hidetaka opened in 2012, and the owner, Mr. Hideki Yamada, trained for over 20 years at the renowned Sapporo restaurant "Sushi Zen."With a Michelin star, a Tabelog Bronze Award, and frequent recognition as one of the top sushi restaurants in the "Sushi EAST 100," this establishment has consistently received top-class ratings in Sapporo. This was my first visit in about six years.The interior features an L-shaped hinoki wood counter with only 8 seats. The omakase course was priced at JPY 29,700 (tax included) during my visit.The first half of the meal consisted of appetizers, while the second half featured nigiri. The appetizers were a delightful assortment of small dishes showcasing the flavors of Hokkaido, perfect for those who enjoy a drink.For the nigiri, they used "Yukisayaka" rice, a rare Hokkaido variety developed by the Hokkaido Agricultural Research Center and officially debuted in 2016. This rice has less stickiness, making it suitable for sushi.Unlike the bold rice used in Tokyo, the sushi rice here is balanced to enhance the flavors of Hokkaido's ingredients, resulting in a mild acidity that complements the overall taste.Enjoying raw hokke (a type of fish) and herring nigiri is a unique experience that reflects the local culture—truly a delight of regional sushi.The entire course was composed mainly of ingredients sourced from Hokkaido, featuring traditional Edomae techniques such as kombu curing, marinating, and aging.It was a great meal!【Omakase Course JPY 29,700 (tax included)】️ Hokke with Kombu Curing - Okhotsk️ Surf Clam - Erimo Cape️ Kinki - Abashiri, with Liver Soy Sauce️ Hokkaido Island Shrimp️ Hime Masu - Lake Shikotsu, with Miso-marinated Roe️ Ezo Abalone - Funka Bay️ Ezo Sea Urchin Rice - Yoichi️ Botan Shrimp - Homemade Shrimp Miso️ Simmered Octopus - Mashike️ Matsukawa Sole️ Kiss with Kombu Curing - Funka Bay️ Sumi Ika (Cuttlefish)️ Isaki (Chicken Grunt)️ Herring️ Hokkigai (Surf Clam) - Tomakomai️ Red Meat Marinade - Aomori Oma️ Chutoro Marinade - Aomori Oma️ Kohada (Gizzard Shad)️ Anago (Sea Eel)️ Tamago (Egg) Less

As soon as I entered, I was greeted with a cheerful welcome.The chef carefully explained the origin and aging of each dish.Most of the fish had been aged.One notable feature of the sushi was the small rice balls, which I appreciated since I can't eat much.The appetizers were also served in mini sizes, with a wide variety available.I felt so happy to enjoy so many local fish from Hokkaido.● Hokke Sashimi, Kombu-marinated ● Kinki, caught and served with liver soy sauce ● Shako (Sweet Shrimp), from Otaru ● Steamed Abalone ● Ezo Bafun Uni Rice ● Scallops with Scallop Soft Roe, from Eastern Hokkaido The scallop soft roe was my first experience, and it was creamy, odorless, and delicious! ● Hime Masu (Princess Trout), with egg and mountain wasabi ● Botan Ebi (Sweet Shrimp), with its miso ● Simmered Octopus, slightly tender The sweet and savory balance was exquisite. ○ Matsukawa Sole, aged for 4 days ○ Kisu (Japanese Whiting), Kombu-marinated from Funka Bay ○ Isaki (Chicken Grunt), from Nagasaki, aged for 1 week ○ Sumi Ika (Cuttlefish), from Izumi ○ Aji (Horse Mackerel), from Suttsu ○ Hokki Clam, grilled, from Tomakomai ○ Marinated Fish, 124 kg from Oma ○ O-toro (Fatty Tuna) Sashimi ○ Kohada (Gizzard Shad) ○ Anago (Sea Eel) ● Tamagoyaki (Japanese Omelette) Less

We traveled to Hokkaido for a union trip. Today is our pre-stay, and tomorrow we have plans for Genghis Khan, so we decided to enjoy sushi with five close friends. There are only seven seats, and the remaining two seem to be occupied by local regulars.To get straight to the point, everything was delicious.The first dish was horse mackerel sashimi, which was rich and flavorful. While horse mackerel is usually thought of as a grilled dish, it can actually be enjoyed as sashimi when properly prepared.The sea urchin mixed rice was luxurious, topped with fresh sea urchin.The scallops came with large, delicious livers, as shown in the photo.I forgot to take a picture of the anago (conger eel), but it was incredibly fluffy and exquisite.My favorite was the homemade karasumi (salted mullet roe). It paired perfectly with Japanese sake.The wasabi wasn’t too spicy, but I prefer a bit more kick, so I’ll deduct 0.1 points for that.The bill for five drinkers came to just under JPY 180,000. I thought it might exceed JPY 200,000, so I believe the cost performance is quite good for this type of sushi restaurant. I would love to visit again when I come to Hokkaido. Less

When you think of Hokkaido, delicious seafood comes to mind. I was really looking forward to my visit here.It was my first time trying hokke (mackerel pike) without grilling it, and it was incredibly delicious—definitely worth the flight!Everything that was served was delightful, and the pairing with Japanese sake was perfect. At one point, I even considered moving here...I particularly loved the shrimp miso as well.The portion sizes were just right, and I believe this is the best place to enjoy Hokkaido's fresh ingredients.If I had to be picky, I wish there were more varieties of sake that suited my taste. Less