Suyama

Suyama is a kaiseki restaurant in Sapporo that delivers a level of quality on par with Kyoto’s top establishments. It has also earned a Michelin star.
Chef Hideto Takahashi, originally from Hokkaido, trained in both Tokyo and Kyoto before returning home at the age of 26 to open his own restaurant in Susukino in 2010. He cites deep influence from two culinary legends—Hitoshi Ishihara of Mizai and the late Kenichiro Nishi of Kyoaji.

The cuisine at Suyama stays true to the fundamentals of classic Japanese cooking, elevated with seasonal ingredients from Hokkaido.
The dashi, made with Rishiri kombu simmered at 66°C for two hours and layered with high-grade katsuobushi, is so refined you’d forget you’re in Hokkaido and not Kyoto.
An iconic soup course made with a taraba crab shinjo shows restraint, allowing the rich flavor of the crab to shine with minimal blending.

The omakase menu highlights the full bounty of Hokkaido’s land and sea:

Bafun uni and murasaki uni paired with a rich seaweed sauce...
Tokishirazu salmon, grilled with fragrant kinome...
Botan shrimp, aged for two days in ice water and served as sashimi...
Eggplant from Yoichi, simmered with asparagus...

No matter when you visit, you’ll be treated to a feast that celebrates the best seasonal ingredients this northern island has to offer.

Hokkaido is often synonymous with sushi, but the region’s treasures go far beyond seafood. To truly enjoy the full depth of its produce—from vegetables and fruits to wild game—you’ll need more than just a sushi counter.
If you’re a serious eater looking to explore the richness of Hokkaido’s terroir, be sure to include Suyama in your itinerary.