Sushi Dokoro Arima (鮨処 有馬) Sapporo

This was the best restaurant I've ever been to in my life. I had small dishes and sushi that gave me goosebumps, and I almost cried from the emotion. Every small dish and sushi was perfect. Honestly, if I were to eat the same quality in places like Ginza, I think it would cost around JPY 10,000 per person. This restaurant was so wonderful that it motivated me to work harder just to go back to Arima.【Particularly memorable items】- It seems that all the ingredients, including the fish, are sourced from Hokkaido. - All the sushi was delicious, but surprisingly, the most shocking dish was the abalone small dish. As shown in the first photo, it is served with a sauce made from the abalone's liver. And at the end, you mix the rice into the sauce. This was shockingly delicious, and I believe it's worth paying JPY 5,000 just for that. Less

This was my second visit. This time, I couldn't get a reservation for the 6 PM seating, so I went for the 8:30 PM slot. We started with a seafood soup, followed by a gentle tororo (grated yam) wrap. Next, we had three types of octopus: steamed octopus, pickled ginger, and yuzu soy sauce. The octopus was incredibly tender. We also enjoyed Hokkaido mozuku seaweed, squid sashimi topped with uni (sea urchin) jelly, and steamed abalone, which was also very soft. I mixed the sauce with rice for a delightful bite. The crab was sweet and delicious. After finishing the appetizers with grilled fish, we moved on to the nigiri sushi. It took about an hour to enjoy the appetizers, and then another hour for the nigiri, so by the end, I was quite full and felt a bit sleepy. I think dining earlier allows you to savor the flavors more. All the ingredients were locally sourced, which made the dishes even better, and the preparation was excellent. It was a great meal! Less

I made a reservation to visit.I had the omakase course at the counter seats.As expected, there were many ingredients from Hokkaido.To start, I had some appetizers:Yamato yam, boiled octopus,Sea urchin with squid and dashi jelly⭕️,Hokkaido mozuku seaweed with boiled abalone liver sauce.There were a lot of different dishes.Then we moved on to the nigiri:Scallop, herring, hairy crab⭕️, medium fatty tuna⭕️,Sea urchin⭕️, salmon roe, and more.It was a very generous course, and I was completely satisfied.Everything was incredibly delicious. Less

I was looking forward to visiting Sushi Dokoro Arima during my trip to Sapporo. I was able to make a reservation for 6:30 PM. First, I enjoyed the delicate flavor of the Dashi-steamed dish, topped with yam, which beautifully covered the seafood inside. The octopus was served with three different flavors, and sipping Japanese sake alongside was simply delightful. The sushi was exquisite as well. The herring was deboned right in front of me, and the sushi, infused with the aroma of shiso, was outstanding. Next time, I must make a reservation here before planning anything else. It was delicious! It was a great meal! Less

I had been wanting to visit "Sushi Dokoro Arima" in Sapporo for a while. This time, I enjoyed the chef's Omakase course.Each dish was crafted with great care, and every item was delicious. The quality of the ingredients was evident, and the meticulous attention to detail in the preparation shone through.I got carried away with the drinks and ended up taking photos only of the first half of the meal (laughs). That just shows how enjoyable and delicious the experience was.I made my reservation about 2 to 3 months in advance, and I barely managed to secure one of the last three seats this time.For this quality and experience, the price was around JPY 20,000. It’s an incredible value.If you find yourself in Sapporo, I would love to visit this place again. I recommend making a reservation early. Less

My favorite sushi restaurant in Sapporo, I’ve been here about 10 times.This place has earned a Michelin star and is a regular on the list of top 100 restaurants, making it easy to reserve in Sapporo (a month in advance) at a reasonable price for delicious sushi.Whenever I go to Sapporo on weekends, my first stop is always Arima.On Sundays, I think about where else to go after that.Arima primarily uses local ingredients and serves Ezo-style sushi instead of Edomae sushi.You can always enjoy seasonal, fresh fish whenever you visit.I’m not one to overly praise places, but I truly recommend this one.As soon as I buy my plane ticket✈️, I call Arima first.If you have the chance, please make sure to visit at least once! Less

Omakase Course: JPY 19,800- Steamed scallops, squid, and soy sauce- Octopus sashimi- Squid and sea urchin dashi jelly- Abalone liver sauce- Anglerfish liver- Miso-marinated silver flounder○ Nigiri- Scallop- Flounder- Herring- Sweet shrimp- Medium fatty tuna- Hairy crab- Tokishirazu (young salmon)- Whelk- Kinmedai (golden eye snapper)- Bafun uni (sea urchin)As always, there are some standout dishes at Arima...The squid and sea urchin dashi jelly is simply outstanding, with the sweetness of the squid, the umami of the sea urchin, and the refreshing dashi jelly coming together perfectly. It's so delicious that I could eat it with five times the amount of rice.As for the nigiri, the scallop is sweet and incredibly delicious, but this time, the Tokishirazu was exceptionally rich and melted in my mouth, making it extremely tasty.Everything else was consistently delicious, allowing me to fully enjoy the seafood from Hokkaido, making it a perfect spot to take visitors from outside the region.I plan to visit regularly every couple of months to experience the changing seasons. Less

During my visit to Sapporo, I had the pleasure of dining at "Sushi Dokoro Arima." It was the best experience I've had so far.Savoring sushi at the calm counter seats while witnessing the chef's meticulous work exceeded my expectations in terms of satisfaction. Each piece showcased the exquisite quality of seasonal ingredients unique to Hokkaido, with careful attention to detail that made every nigiri memorable.The nigiri made with Hokkaido seafood particularly stood out, highlighting the natural umami of the ingredients, enhanced by techniques like aging and finishing that deepened the flavors. Not only could I enjoy the classic tuna and sea urchin, but I also had the chance to try seasonal fish, which was a delightful aspect of the experience. (Yahoo! Maps)In addition to the nigiri, the appetizers were plentiful, and the overall flow of the course was beautifully orchestrated, keeping me engaged until the very end. The explanations of the dishes and the timing of the service were pleasant, creating a space where I could enjoy authentic sushi without feeling overly formal. (Yahoo! Maps)This establishment allows you to fully appreciate the charm of Hokkaido's ingredients and the skill of the artisans. I definitely want to return during a different season when I visit Sapporo again. Less

I visited Sushi Dokoro Arima, a renowned sushi restaurant famous in Hokkaido, during my trip to the region.This establishment prides itself on using seafood sourced exclusively from Hokkaido, allowing guests to enjoy an abundance of fresh local fish.The owner is very friendly and engages easily in conversation. Watching the meticulous preparation of each sushi piece right in front of me added a special touch to the experience.I enjoyed a variety of sushi, including octopus, sea urchin, tuna, crab, and toro-taku.The highlight for me was the abalone liver! This dish featured abalone liver mixed with vinegared rice, and it was truly delicious. The creaminess and rich flavor of the liver combined perfectly with the rice, creating a taste I had never experienced before. Personally, it was my favorite of the day!I had many other dishes as well, but I got so caught up in eating that I missed some of the fish names (laughs).However, one thing is for sure: everything was delicious!It was a luxurious experience to enjoy the exquisite seafood from Hokkaido while watching the craftsmanship of the chefs up close.I made a reservation by phone about two weeks in advance. I was worried it might be difficult, but I was able to secure a spot even on a Friday night!It might have been good timing, but since it's a popular restaurant, I recommend making an early reservation.If you're looking to indulge in sushi during your trip to Hokkaido, this is definitely a place you should visit! Less

【Food & Taste】I visited a popular sushi restaurant in Susukino. With such high praise, my expectations were exceeded.This time, I opted for the chef's omakase, and each piece of sushi showcased the incredible freshness of the ingredients, reflecting meticulous craftsmanship in every bite. The timing of the service and the presentation were also delightful, allowing me to truly enjoy the dining experience.What stood out the most was the herring sushi, which I had for the first time in my life. The balance of the fat's sweetness and umami was exquisite, and I was amazed at how delicious herring sushi could be. Each ingredient had its own unique character, keeping the experience enjoyable until the very end.【Overall Impression】I came with high expectations, and this wonderful restaurant did not disappoint. The seasonal ingredients that can only be savored through the chef's omakase and the careful presentation of each piece are truly appealing.The herring sushi, which I tried for the first time, was particularly memorable, allowing me to fully appreciate the unique flavors of Hokkaido. I can confidently recommend this place to anyone searching for delicious sushi in Susukino. Less

Sushi Dokoro ArimaLocated in Chuo-ku, Sapporo, Hokkaido, South 3rd Street, West 4thEstablished in 2003, with only 7 seats at a wooden counter. Two seating times: 18:00 and 20:30. Chef Arima, originally from Hokkaido, is committed to using only locally sourced ingredients.✔︎ Omakase Course (JPY 19,800) *Tax Included ✔︎ Draft Beer (JPY 770) ✔︎ Assorted Japanese Sake, etc.【Appetizers】 ・Yamato Steamed Dish Today's ingredients include scallops, squid, and soy. A signature starter from "Arima" that captivates with its deliciousness. ・Water Octopus (Mashike) Boiled octopus served with salt and okra. ・Flounder Sea Urchin Roll (Shakotan) Both flounder and purple sea urchin are sourced from Shakotan. Accompanied by cucumber and a jellied broth. ・Steamed Ezo Abalone The liver sauce made with abalone liver, seaweed paste, fresh cream, and broth is exquisite. The remaining sauce is mixed with rice, ensuring nothing goes to waste—truly a delicacy. ・Miso-marinated Hokke (Yoichi) with Pickled Plum Subtle saltiness with a hint of honey sweetness, a gentle palate cleanser. ・Ankimo (Haboro Town) with Chrysanthemum Greens Carefully strained ankimo has a smooth texture, and the addition of narazuke (pickled vegetables) adds a delightful accent to both flavor and texture—an ultimate pairing for sake.【Nigiri】 ・Scallop (Nemuro) Unprecedented deliciousness and texture. The softness is otherworldly, possibly due to the fibers. Simply too good—today's champion. ・Herring Served with ginger and green onions. ・Dried Squid For squid lovers wanting to savor the flavor, it might be better to reduce the citrus and salt a bit, as it can overshadow the squid's taste. ・Masunosuke (Hokkaido King Salmon) ・Botan Shrimp (Funka Bay) Richly sweet and delicious. ・Fatty Tuna ・Kinmedai (Golden Eye Snapper) Rice Bowl ・Hairy Crab Nigiri Wrapped in shiso leaves for a fragrant touch. ・Buri (Kushiro) ・Anago Cucumber Roll ・Kitamurasaki Sea Urchin Rice Bowl (Shakotan)It was a great meal ( ^ω^ )y// Sushi Arima @ Sapporo (☆3.99) Less

It was incredibly delicious.I think it’s been about 8 years since my last visit.The chef is very particular about using only local ingredients.(Please forgive me if I’m mistaken.)Just like last time, the herring and trout were fantastic.The classic choices like tuna, sea urchin, crab, and kinmedai were all exceptionally good, and the fugu soft roe was absolutely delicious as well.The two and a half hours flew by.The atmosphere is casual and relaxed, making it a great spot for solo diners, couples, or friends.I’ll definitely come back the next time I’m in Sapporo. Less

I heard that a famous professional baseball player frequents this place, so I decided to visit for the first time. I was delighted to find that they offer ingredients sourced from Hokkaido, which is great for tourists. The fresh seafood allowed me to truly enjoy the quality of the ingredients. The individual dishes were particularly flavorful, perfectly paired with Japanese sake, and I found myself drinking several cups. It was a great meal, and I will definitely come back.Dishes I tried:- Steamed seafood with Yamatoimo- Octopus- Surume squid and purple sea urchin- Ezo abalone- Soft roe from Mafu fish- Silver flounder- Ankou liver with Nara pickles and shungiku- Scallops- Flounder- Herring- Botan shrimp- Marinated red meat- Chutoro (medium fatty tuna)- Hairy crab- Kinmedai (golden eye snapper)- Sea urchin rice bowl- Masunosuke (a type of salmon)- Grilled eel with cucumber- Gourd roll Less

During a trip to Hokkaido with my wife, we chose this restaurant for dinner. We made our reservation based on our travel schedule, making it a key part of our dining experience.The restaurant is located right in the bustling downtown area. I was a bit anxious about parking, but we managed to find a spot nearby and visited the restaurant.Housed in a mixed-use building, the interior exudes a calm and traditional Japanese atmosphere. My wife ordered an alcoholic drink while I opted for a non-alcoholic beer, and we started with some appetizers.**Yamato Steamed Dish** A delightful dish featuring squid and scallops simmered in broth, topped with steamed yamato potato. Served hot, it was bursting with the umami of seafood, warming both body and soul.**Matsukaze Water Octopus** Served both steamed and as sashimi. The sashimi was paired with ponzu, while the steamed version came with okra. Both preparations showcased an incredible texture and resilience that was unexpected for octopus.**Purple Sea Urchin and Shime Saba with Broth Jelly** Fresh purple sea urchin and shime saba created a wonderfully sticky texture, infused with the aroma of the sea, harmonizing beautifully with the broth jelly. The cucumber added a refreshing crunch and balanced the aftertaste.**Steamed Ezo Abalone with Liver Sauce** The creamy liver sauce was rich without any bitterness, enhancing the abalone's flavor. The abalone itself was incredibly tender, and mixing the leftover sauce with vinegared rice was a brilliant idea.**Low-Temperature Broth with Fugu Soft Roe** This dish was also rich and creamy. The soft roe, lightly coated in broth soy sauce, paired perfectly with wakame seaweed. It was a flawless dish in both texture and flavor.**Miso-Marinated Silver Cod** This cod was surprisingly juicy for a grilled dish. The subtle miso flavor complemented the fish, while the pickled plum served as a refreshing palate cleanser.**Nemuro Snow Crab with Inner Roe Sauce** The inner roe of the crab was creatively seasoned like salted fish and mixed with shredded snow crab. The snow crab had a remarkable texture, and the balance of saltiness in the inner roe sauce was exquisite.**Nigiri Selection** **Scallop** A thick scallop served with a touch of soy sauce. The texture was outstanding, and the accompanying seaweed enhanced its flavor.**Flounder with Kombu** Incredibly resilient with a fantastic bite. The kombu marination concentrated the umami, bringing out the best flavors.**Pickled Herring** This was my first experience with fresh herring, and it was a wonderful dish with rich fat. The finely chopped pickled shallots added a nice accent to the flavor.**Boiled Botan Shrimp** Large botan shrimp lightly boiled, offering both steamed and raw textures and flavors in one bite.**Hakodate Marinated Tuna** Fatty tuna with just the right amount of richness. The marination was perfect, bringing out the full umami.**Hairy Crab** A simple yet delightful piece that allowed the rich crab flavor to shine. It was indescribably delicious.**Masu no Suke** A piece of salmon that harmonized beautifully with the fresh flavor and the aroma of green onions.**Mini Mini Bowl of Purple Sea Urchin** Served with rice and a small vessel, this dish highlighted the richness of the sea urchin.**Mini Mini Bowl of Kinki** Continuing with the mini mini bowls, we had quite a variety by this point, but everything was so delicious that we kept eating. The kinki was soft and refreshing, consistently delicious.**Toro-Taku Roll** The nori was crisp, and the combination of the fatty flavor and the texture of the takuan was exquisite.**Shrimp Soup** Richly flavored broth, a perfect light finish to the meal.Overall, everything was exceptional. Moreover, the chef's warm personality was a significant factor in attracting customers. His humble and friendly demeanor made the dining experience even more enjoyable.This is a restaurant I definitely want to visit again when I come to Hokkaido. Less

It was an incredible two hours that flew by.You can truly feel the vastness of Hokkaido here.Everything is sourced from Hokkaido and served at its most delicious state.I was amazed to learn that you can eat herring raw! The scallops were the best I've ever had.I believe it's worth traveling to Sapporo just to visit Arima.The chef's warm hospitality made the experience very comfortable.And while I won't say it's half the price of Tokyo, I found myself wondering if the bill was really this reasonable. I definitely want to come back! Less

Every time, I enjoy exceptionally delicious sushi.I believe sushi truly showcases the skill of the chef who prepares it.While there are many delicious sushi options out there, finding your favorite can be quite challenging.This place serves the most amazing sushi, and I love watching the chef's techniques as well.Once again, it was outstanding!The particularly rare "Masunosuke" king salmon nigiri had an incredible aroma and flavor.Also, the ankimo (monkfish liver) was so delicious that I could eat it forever!The water octopus was also a delightful taste of Hokkaido.I paired my meal with "Niseko," a Japanese sake from Hokkaido, and it was absolutely delicious!It turned out to be a perfect night.Here’s the menu for the day:1. Yamato yam chawanmushi2. Water octopus from Mashike3. Purple sea urchin, squid, and dashi jelly4. Ezo abalone from Funka Bay with liver sauce5. Miso-marinated gindai from Kushiro6. Low-temperature cooked shirako (cod milt)7. Ankimo with shungiku (chrysanthemum leaves)8. Scallop nigiri9. Hirame (flounder) with kombu10. Herring nigiri11. Shrimp12. Marinated tuna nigiri13. Chutoro (medium fatty tuna) nigiri14. Hairy crab nigiri15. Masunosuke king salmon nigiri16. Sea urchin from Shakotan17. Grilled kinmedai (splendid alfonsino)18. Toro-taku (fatty tuna with pickles)19. Miso soup to finish off. Less

Sapporo Food⑤ May 16, 2026 (Saturday) 18:00 Tabelog 4.05 2026 BRONZE 2025 Top 100 Restaurants 2017 Michelin Star 2026 Go-E-Miyou 3 Tock Tonight's dinner is here! It’s my first visit in two months. Chef Masataka Arima is from the long-established "Sushi Dokoro Hyoutan" in Sapporo. He is dedicated to using fresh ingredients from Hokkaido, making this one of my favorite places. All the ingredients today are from Hokkaido! The menu consists of an omakase course only. 1. Yamato Steamed Dish Seafood steamed with a lid made of yamato potato, containing kinmedai (red bream), squid, scallops, and green onions. 2. Boiled Octopus from Mashike Served with okra on top and sashimi of the legs and suckers. 3. Yari Ika (Spear Squid) Topped with a sauce made from dashi jelly mixed with Hakodate uni (sea urchin). 4. Steamed Ezo Abalone from Funka Bay Served with liver sauce underneath. 5. Leftover Liver Sauce with Rice Mixed well before serving. 6. Grilled Miso-marinated Hokkai from Yoichi Served with pickled plum as a palate cleanser. 7. Shako (Mantis Shrimp) from Ishikari Served with Furano asparagus. 8. Ankimo (Monkfish Liver) from Yoichi Cooked ankimo strained and mixed with narazuke (pickled vegetables), garnished with shungiku (chrysanthemum leaves). 9. Hirame (Flounder) with Kombu from Shakotan Topped with engawa (flounder fin). 10. Scallops from Bekka Seaweed is placed between the rice and the topping. 11. Herring from Rausu Topped with chopped shallots. 12. Botan Ebi (Sweet Shrimp) from Funka Bay Blanched at 70°C for 30 seconds. 13. Lean Tuna from Hakodate 14. Chutoro (Medium Fatty Tuna) from Hakodate 15. Hairy Crab from Okhotsk Infused with the aroma of shiso leaves. 16. Kinmedai (Golden Eye Snapper) 17. Ezo Bafun Uni (Sea Urchin) Small Rice Bowl from Chihai 18. Daisuke from Rausu Topped with chopped green onions and ginger. 19. Miso Soup 20. Grilled Anago (Sea Eel) Thick Roll from Funka Bay Served with sweet soy sauce and sansho pepper. 21. Toro-taku Roll 22. Herring (Extra) 23. Hirame Engawa (Extra) 24. Daisuke Back (Extra) 25. Chutoro (Extra) 26. Grilled Kinmedai Small Rice Bowl (Extra) Everything from start to finish was delicious once again. Less