Sushi Kato Inori
Lunch: ¥10,000 - ¥14,999
Dinner: ¥15,000 - ¥19,999
A panoramic snapshot of Hokkaido’s world-famous seafood cuisine, with a focus on high-quality crab dishes.
Located inside the Setsu Niseko Hotel, this is one of two Sushi Kato establishments in the Niseko area. Founded by one of Hokkaido’s most well-respected seafood merchants, the food here is a tribute to the island that made him. The menu at Sushi Kato incorporates traditional Edomae principles, but offers so much more than the standard nigiri and sashimi. This is very much a Hokkaido-centric affair, showcasing the best the region has to offer. At the forefront of it all is the delectable Hokkaido crab. The owner of the establishment, a man by the name of Toshiaki Kato, is also known as “Hokkaido’s King of Crab,” having owned two of the region’s most beloved crab markets since the 1950s. Naturally, this means he has access to the very best of the best. At Sushi Kato Inori, head chef Toru Tayasu turns this prestigious produce into a mouthwatering array of dishes: crab in steamed egg custard, in crispy egg rolls topped with caviar, in a rich miso soup — the list goes on. Each is prepared directly in front of the guests, and served with an explanation of its contents and provenance. Throughout the generous course menus, guests also enjoy other premium Hokkaido seafood, served ocean-to-plate; much of it is caught the very evening before it's served. They even get a chance to sample some of the best high-grade wagyu beef in Japan, sourced from the nearby town of Shiraoi.
On the main street of the Hirafu Village area, 10 minutes by car from Hirafu Station.
Sushi Kato Inori Phone Number
Sushi Kato Inori Business Days
Sushi Kato Inori Address
181-55 Yamada, Kutchan Town, Abuta-gun, Hokkaido, 044-0080
Sushi Kato Inori Cancellation Policy
Free cancellation up to 2 days priorRead more
The northern island prefecture of Hokkaido offers a beautiful natural landscape whose diverse environment produces high-quality local meat, vegetables, and seasonal seafood to create regional cuisine and famous dairy products.
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