Sapporo City has developed as a distribution hub for Hokkaido's "seasonal delicacies." Among them, the fresh seafood caught in various parts of the prefecture, such as sea urchins, scallops, crabs, and salmon roe, are exceptional.

For many people, one of the purposes of their trip is to enjoy seafood bowls and sushi that make use of the abundant bounty of the north.

Central Sapporo is home to many unique shops, from lively markets and conveyor-belt sushi restaurants with exciting presentations to long-established sushi restaurants with a relaxed atmosphere.

Sushi Sakae is located about a 7-minute walk from HOTEL RESOL SAPPORO NAKAJIMAKOUEN in the Susukino area, where many locals and tourists gather every day to enjoy drinks and gourmet food.

Run with the desire to "serve fresh Hokkaido produce at the most affordable prices possible," this small restaurant with only counter seating is visited by many people seeking casual dining and reliable flavors, where they can enjoy the warm personality of the chef and the skills he has honed over many years of experience.

A bond born from a long-standing relationship

The chef at Sushi Ei is Fujii Yuzuru, who has been working in the sushi business for around 50 years since he began working at the age of 18.

In fact, Fujii and the owner of the building have been classmates since their student days and have known each other for as long as they have been craftsmen. Before "Sushi Ei" opened, another sushi restaurant was operating in this location and the owner's son was involved in the opening of the store.

When the sushi chef decided to close his business, his son approached the owner, asking if he could open a sushi restaurant instead, which led to Fujii, an old friend, being asked to take over. Fujii gladly accepted the request, and has been showing off his skills here since it opened in 2015.

Nostalgic memories that lead to current innovations

Before becoming a chef at Sushi Ei, Fujii gained experience as a sushi chef at a large, long-established restaurant in the suburbs. At that time, it was said that it took three years to cook the rice, five years to mix it, and a lifetime to make sushi, and it was considered normal to take a long time to become a master sushi chef.

"When I was young, I was often told to 'read the newspaper' and 'keep an eye on what's going on in the world'. I wasn't very good at talking to customers across the counter back then, and I was quite shy. But there was an atmosphere that customers were fond of young craftsmen."

"These days, I make it a point to find out whether the customers who come to my shop are traveling, on business, or local, and what their reasons for visiting are before having a conversation with them," he said, sharing some of the efforts he has made along with some nostalgic anecdotes.

Locally produced ingredients enhance the flavor

The ingredients used at Sushi Ei are mainly fresh seafood from Hokkaido, allowing you to taste what is in season. Fish and shellfish are carefully selected by a fishmonger that Fujii trusts, and are delivered to the restaurant while still fresh.

The sight of the chef carefully and rhythmically cutting into the ingredients with practiced hands is overwhelming. Being able to see the craftsmanship up close may be a privilege only a small shop can offer.

In addition, the sushi rice is made from Hokkaido rice, a unique blend of "Yumepirika," which has a firm sweetness and stickiness, and "Nanatsuboshi," which has a well-balanced, light taste. "It makes me happy when people say that the rice is delicious, including the taste of the sushi vinegar," says Fujii with a smile.

"'Sushi that is going to be eaten immediately should be made a little firmer,' 'Sushi that is delivered is going to be eaten after some time has passed, so make it a little softer.'" He has been taught this kind of thing over and over again, and now it has become so ingrained in him that his hands move naturally without him even thinking about it.

If you visit Sushi Ei, the first thing you should try is the Omakase Matsu, a set of 10 luxurious dishes including flounder, fatty tuna, shrimp, scallops, surf clams, snow crab, salmon, sea urchin, salmon roe, and abalone.

The sushi is placed on your plate little by little depending on the pace at which you eat, so you can enjoy freshly made sushi right down to the last piece, which is a nice touch.

When asked about the perfect drink to go with sushi, Fujii replied, "When I come to Sapporo, I start with a draft beer (Sapporo Classic), and then some sake."

The store's standard selection of dry sake, which are perfect for pairing with sushi, includes "Niseko" from Niseko Sake Brewery, a familiar name in Hokkaido, "Shibata" from Nippon Seishu Co., Ltd. in Sapporo, and "Hokkai Onikoroshi" from Kunimare Sake Brewery, the northernmost brewery.

In addition, there are sakes from outside Hokkaido with unique names and seasonal varieties, and by ordering the "Three Kinds of Sake Taste Comparison" you can compare three varieties of your choice.

The time spent savoring each bite, savoring the local specialities of the restaurant, along with popular dishes such as "Homemade cod roe pickled in sake lees" and "Tachi ponzu (milt with ponzu sauce)," which is available when it snows, is truly "blissful." There are no other words to describe it.

What's more important than the deliciousness of sushi?

"Because it's in the middle of the town, people come here to eat before or after drinking. That's what we have a lot of customers, but recently we've been seeing a lot of women coming alone and young people."

"We often hear from customers that 'The chef is kind, and the restaurant is small but relaxing.' I think what's more important than the taste of the sushi is the atmosphere of the restaurant and the 'people.'"

Fujii-san created a warm and relaxed atmosphere with the desire to "make sushi even more delicious," allowing you to relax and unwind by yourself, or with your precious family, friends, or partner. The luxurious time you spend savoring the skilled craftsmanship and fresh seafood will surely make your travel memories even more vivid as the night deepens.

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鮨榮 
住所：北海道札幌市中央区南6条西4丁目 TM-29ビル 1F
電話番号：050-5263-1846（予約専用番号）011-513-3720（問い合わせ用番号）
アクセス：地下鉄南北線「すすきの駅」より徒歩5分程度  
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