Susukino Sushi Kin (すゝき野 鮨金) Sapporo

In Sapporo, there are many renowned sushi restaurants. I called a highly-rated place the day before and was fortunate enough to secure a reservation here.The first dish served was a large sweet shrimp, which was plump and delicious. This really set the mood for the meal.The tuna, kohada, and ikura were all perfect.The sea urchin was sweet and exquisite.Most of the ingredients are sourced from Hokkaido, showcasing the chef's exceptional skills.Even the anago (sea eel) we had at the end was satisfying.I believe this restaurant undoubtedly ranks among the top choices when selecting a sushi place in Sapporo. Less

A revisit on a certain day in July 2026.Sapporo, which is supposed to be free of the rainy season, felt just like the rainy season in Honshu. I was quite surprised by the humidity on the day of my visit.Mozuku seaweed - Fairly goodSimmered octopus (from Iwanai) - Quite deliciousFlounder (from Hakodate) - Quite deliciousWhelk (from Akkeshi) - Quite deliciousBonito - Quite deliciousChilled chawanmushi (with blue cheese) - Quite deliciousAnkimo (from Setana) - Quite deliciousMedium fatty tuna (from Iki) - Quite deliciousLean tuna (from Iki) - Quite deliciousFatty tuna (from Iki) - Quite deliciousKohada - Exceptionally deliciousHairy crab (from Koizumi) - Exceptionally deliciousSweetfish - Quite deliciousHorse mackerel (Donchicchi) - Exceptionally deliciousShrimp - Quite deliciousStriped mackerel - Quite deliciousSwordtip squid - Quite deliciousFlounder with kombu - Quite deliciousRed snapper - Quite deliciousPurple sea urchin (from Tachibana) - Exceptionally deliciousConger eel - Quite deliciousEgg - Quite deliciousSoup - Quite deliciousKohada - Exceptionally deliciousKappa maki (cucumber roll) - Quite deliciousIt was a great meal. I look forward to my next visit. Less

Located just a 2-minute walk from Susukino Station, I visited "Susukino Sushi Kin" at 1F Matsuoka Building, 4-4-7 Minami 4-jo Nishi, Chuo-ku, Sapporo.Susukino Sushi Kin is a renowned establishment representing traditional Edomae sushi in Sapporo, with a history spanning over 50 years.Currently, the second-generation owner, Yasuaki Matsuhashi, upholds the restaurant's legacy, earning accolades such as a Michelin star, Tabelog Awards, and being a regular on the list of Japan's top 100 sushi restaurants.The interior features a refined atmosphere with only six seats at a straight counter, and the omakase course was priced at JPY 34,650 (tax included) during my visit.The first half of the meal showcased the simplicity and quality of local ingredients, adhering to traditional flavors.Among the dishes, the chawanmushi (savory egg custard) incorporating Western elements was particularly intriguing. The homemade karasumi (dried mullet roe) aged for three years paired with blue cheese created a dish that beautifully combined the concentrated umami of the karasumi with the aromatic fermentation of the blue cheese, making it a perfect accompaniment for sake.The sushi featured a stronger vinegar flavor typical of Hokkaido, with a notable presence of the rice. The balance of acidity and texture, along with the slightly larger pieces, made it my favorite rice among the six sushi restaurants I visited during my trip to Sapporo.This restaurant offers a solid representation of traditional Edomae sushi, which I found very appealing and stylish.It's no surprise that it has been supported by sushi lovers for many years.It was a great meal!Total bill: JPY 38,000 per person【Omakase Course JPY 34,650 (tax included)】- Mozuku (seaweed)- Water octopus- Wakkanai sea urchin, Hakodate flounder roll- Akeshi turban shell- 3-year aged homemade karasumi with blue cheese chawanmushi- Yoichi ankimo (monkfish liver)- Chutoro (medium fatty tuna)- Akami (lean tuna)- Otoro (fatty tuna)- Kohada (gizzard shad)- Hairy crab from Funka Bay, Wakkanai sea urchin- Akagai (red clam)- Shima aji (striped jack)- Sumi ika (cuttlefish)- Kuruma ebi (sweet shrimp)- Kinmedai (golden eye snapper)- Hokki-gai (surf clam)- Aji (horse mackerel)- Murasaki uni (purple sea urchin)- Miso soup- Anago (conger eel)- Tamago (egg)(Additional)- Goya maki (dried gourd roll) Less

This was my first visit.I started at 6 PM and was 5 minutes late, but the staff were very kind and we all began together.I savored the chawanmushi topped with blue cheese and three-year-aged karasumi.Each dish was prepared with care, the red vinegar rice was firm, and the sushi was soft, blending beautifully in my mouth.The anago (sea eel) I love was fluffy, and I wished I could have eaten another one.The head chef was also a wonderful person, and I had a truly satisfying experience.I definitely want to come back. Less

I finally visited the long-established Edomae sushi restaurant, Susukino Sushi Kin, which boasts over 50 years of history.I enjoyed the omakase course. The appetizers showcased the quality of the ingredients beautifully. The unique chawanmushi (savory egg custard) and rich ankimo (monkfish liver) were delicious!The sushi rice, made with red vinegar, had a mild acidity that complemented the toppings perfectly, creating a well-balanced dish. Both the sushi and rice were slightly larger, providing a satisfying experience with each piece.What stood out the most was the harmony between the hairy crab and sea urchin. The layers of umami created a luxurious flavor. The texture of the squid was crisp, and the fatty striped jack mackerel was exceptional. The sweet shrimp, coated in the umami of kombu, had a wonderfully rich sweetness as well.✨This restaurant truly embodies the reason why it has been loved by many for so many years.It was a great meal!♪ Less

On this day, I visited "Susukino Sushi Kin," located near the Susukino intersection, just a 2-minute walk from Susukino Station.Tonight, it’s sushi time! ♬~ Tonight's Omakase ~(Appetizers)Braised Octopus ◯◯ Flounder Fatty Tuna Smoked Baby Lobster ◯ Blue Cheese Chawanmushi ◯ (*‘ω‘ *) Ankimo ◯ (Nigiri)Medium Fatty Tuna ◯ Red Meat ◯ Fatty Tuna Small Fin ◯ Hairy Crab with Sea Urchin ◯ Baby Sea Bream ◯ Live Red Shrimp ◯ ( 〃▽〃) Golden Eye Snapper ◯ Red Clam ◯ Sweet Shrimp Horse Mackerel ◯ Cuttlefish ◯ Northern Purple Sea Urchin ◯◯ Braised Clam ◯ Conger Eel Egg Miso Soup ◯ -------------------------------------------------------------------------- ~ Tonight's Omakase ~(Appetizers)Braised Octopus ➽ Delicious Iwanai Octopus Flounder ➽ Flounder from Hakodate Fatty Tuna Smoked Baby Lobster ➽ Smoked baby lobster from Otaru ♬ Interesting preparation~ (*ﾟ▽ﾟ*) Blue Cheese Chawanmushi ♪̊̈♪̆̈ ➽ Finished with Karasumi powder ♡ Blue cheese and Karasumi, simply irresistible (๑>◡ Less

Awarded the Tabelog Award 2026 BronzeSelected as one of the Top 100 Sushi Restaurants in Tabelog 2025Located near Susukino Station.I made a reservation through Ikkyu for a weekday evening visit (reservation only).We were the only guests at 6 PM that day.Since we were the only group, we had the opportunity to hear many insightful stories from the chef.He shared interesting details about the current fish market situation and the behavior of customers.We enjoyed the omakase course along with beer, wine, and Japanese sake:- Octopus- Flounder- Shako from Otaru- Bonito marinated with wild garlic- Chawanmushi made with Hokkaido blue cheese (topped with 3-year aged karasumi)- Anko (sweet and savory simmered)- Chutoro (medium fatty tuna)- Shimofuri Otoro (marbled fatty tuna)- Kohada (gizzard shad)- A mix of hairy crab and sea urchin- Shiro Amadai (white sweetfish)- Akashima Ebi (red striped shrimp)- Kinmedai (golden eye snapper)- Hokkigai (surf clam)- Shrimp (from Kumamoto)- Horse mackerel- Uni (sea urchin from Hakodate)- Simmered clams- Anago (sea eel)- Tamagoyaki (Japanese omelet)The standout dish for me was the "Shako." It was topped with a flavorful broth, enhancing its taste.The karasumi shaved over the chawanmushi added a unique flavor that showcased the chef's skill, which is not easily achieved overnight.The bold mix of hairy crab and horse manure sea urchin left a lasting impression, making me feel a sense of indulgence as if to say, "Is it really okay to use sea urchin this lavishly?" Although it was slightly early for the peak season of sea urchin, I already felt satisfied with this year’s share.The chef's stories were enjoyable (we were the same age!), and the clean interior (which underwent a complete transformation when taken over from the previous owner) allowed us to focus on the meal.I look forward to visiting again at a different time.Thank you for the wonderful meal! ♡ Less