Susukino Sushikin

Oftentimes, famous restaurants earned their reputations due to the hard work of a renowned chef at the helm, with formal training and tons of experience behind the counter. It's just not the case with Hokkaido's Susukino Sushikin, where the chef-owner pursued his dreams purely out of passion — teaching himself cooking methods from books, and restaurant-hopping in Tokyo. Now he ranks among the best chefs in Japan, holding a coveted Michelin star. Originally a humble eatery opened by the current owner's father, it transformed into a high-end sushi restaurant that has a modern exterior with a traditional setting on the inside. The omakase menu features an array of original creations carefully put together by the owner himself after tireless trial and error to master the subtle flavors and complex techniques. Using rare ingredients that are seasonally available — with the chef flying all the way down Japan to Toyosu Market in Tokyo, and then back to Hokkaido — servings can include a soft octopus snack, braised Sakhalin surf clam sushi, and the hand-rolled uni sushi. The rice used in the sushi is made with red vinegar, complementing the fish extremely well. The dedication the chef has to curate the highest quality dishes for his restaurant is inspiring. From ingredients and preparation to presentation and service, Susukino Sushikin is a must-eat in any Hokkaido trip.