“Sushi Shinonome” is located in a quiet residential area just outside the downtown area, close to Maruyama Park in Sapporo City, Hokkaido. Chef Wataru Nakahara, who is a local, serves Hokkaido Edomae-style sushi.
The name of the restaurant comes from chef Nakahara's hometown of Shinonome, Higashikawa-cho, Hokkaido. Shinonome means ‘dawn’, and the wish that we do not forget our original intention. Chef Nakahara has a unique background in his previous job at a special effects company for movies and commercials. However, he felt that he could not directly see the audience's reaction to his work. Through his interest in fish and hobby of fishing, he entered the world of cooking where he knew he would be able to see customers’ reactions to the dishes he had created. After training at a sushi restaurant in Tokyo for five years and practicing the techniques and knowledge of sushi, he returned home. In 2016, he opened “Sushi Shinonome”.
The nigiri of “Sushi Shinonome” is a unique sushi that uses lots of ingredients from Hokkaido and is based on chef Nakahara's own interpretation of Edomae sushi techniques. For example, taking a hint from the kelp that sea urchins eat, making homemade salted kelp, and mixing it with additive-free sea urchins. His trick of adding special touches and twists for each ingredient is a similar approach to that which he used in his previous job when creating special effects and the result is a type of sushi that is truly unique. His vinegared rice is a blend of "Nanaboshi" rice made in Higashikawa-cho and "Yumepirika" old rice. The water used is "Asahidake Gensui", from the highest peak in the Daisetsuzan mountain range in Higashikawa-cho where rice is able to grow. The vinegar is based on the premium red vinegar matured for 10 years by Iio Jozo of Tango, Kyoto, and is blended with 2 kinds of rice vinegar made by the company. "Our first priority is vinegared rice. The brown rice we receive is only polished on the same day. The entire process is carefully timed and cooked in a rice-cooker so that the rice has a nice outline. I want to make sushi with a ratio of 6:4 so that the impression of the vinegared rice is strong and the flavor is a rich explosion when both are mixed in the mouth" said chef Nakahara. The soy sauce used is from Kajita Shoten "Tatsumi Soy sauce" in Ehime Prefecture which is additive-free and has been matured for a long time.
There are usually 8 kinds of Japanese sake available, including hot sake and also those that are not on the menu, so please request your favorite. They also have wine, shochu and whiskey. The glasses and bowls that the drinks are served in are mainly those that have been made by artists from Hokkaido, such as Iwamizawa "Kobushiyaki” and from Mawatari Shinpei in Yoichi.
The L-shaped counter (8 seats) in the restaurant uses Tenryu cypress from Shizuoka. Seating for 9-10 people is also available upon reservation. Please enjoy chef Nakahara's original sushi with your family, close friends and colleagues.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 5-minute walk from Maruyama Park Station (Sapporo City Subway Tozai Line)