Sushi Yashiro

After a successful 10-year tenure at a local hotel in Sapporo, Sushi Yashiro has established new roots in Maruyama with a laser-focused assignment of making its sushi even more delicious, friendly and comfortable than at its previous location. Now that it occupies its own space with a refreshed facelift, featuring a cypress-made single-cut counter and table seating, the venue mirrors the atmosphere of an old-school sushi-ya — except it’s more pristine and showing no signs of aging. Two types of crowds flock to Sushi Yashiro. During lunchtime, patrons can enjoy a selection of 15-piece nigiri for less than the typical omakase of its quality, with à la carte sushi priced at 300 yen per piece. Meanwhile, the restaurant’s deep-pocketed clientele relies on its reservable omakase courses to explore and re-explore Hokkaido’s ice-cold ocean riches, which is built upon a compelling narrative through a lineup of the chef’s choice sushi. It’s hard to pick a favorite at Sushi Yashiro, as the sushi offerings change with the seasons and the migration patterns of local fish, but it’s the whale bacon that often wows first-time diners. Meanwhile, day-fresh fish, primarily sourced from Hokkaido daily from the market, is prepared using traditional techniques: flounder is cured with kombu seaweed to firm the flesh and draw out excess moisture, salmon roe is pickled, octopus is boiled with bancha tea—a Japanese green tea harvested from the second flush of sencha between summer and autumn — and inari is made in-house. Deeper into the course, and you might start paying close attention to the Hokkaido rice, which is flavorfully laced with red vinegar. It's almost puzzling to understand the level of loyalty Sushi Yashiro commands, especially with so many sushi options available throughout the city. However, the cheerful service and feel-good vibe make it easy to see why patrons are drawn back time and time again.