Shinonome

Sushi Shinonome is a rising star in Sapporo’s fiercely competitive sushi scene, standing out with its distinctive identity. Chef Wataru Nakahara, born in 1983, began his journey into the world of sushi at the age of 27. After just five years of training, he opened his own restaurant in 2016. While his path was relatively short and late-starting for a sushi chef, his work reflects both a solid foundation in Edo-style techniques and a personal sense of flair.

The tsumami (small dishes) remain within the bounds of a classic sushi restaurant, never overly elaborate. Yet Nakahara’s originality shines through in subtle touches—like Botan shrimp mixed with shio-koji, flounder marinated in fish sauce, or ankimo paired with narazuke and dried figs.

The shari (sushi rice) is made by blending three types of vinegar, with a focus on Iio Jozo’s 10-year-aged premium red vinegar. It’s flavorful yet elegant, with umami from the red vinegar and the natural sweetness of gently cooked rice. The neta (the ingredients) are carefully sourced from across Japan.

From Kyushu, he brings in expertly ikejime-handled Isaki (grunt fish), and from Tokyo Bay’s Koshiba waters, he selects Tachiuo (beltfish). But the true highlight is the dazzling lineup of Hokkaido seafood—Kegani (hairy crab), Akashima ebi (red-striped shrimp), Sakuramasu (cherry salmon), and Bafun uni (sea urchin), just to name a few.

Standout signature: the thick-cut, salt-cured Nishin (herring), a bold and unforgettable bite that defines the Shinonome experience.

Many chefs settle into a style once they find what works. Nakahara is different—his sushi evolves noticeably with every visit. That continual pursuit of flavor, fueled by a rare sense of taste, is part of what makes dining here so exciting. As he edges closer to being recognized as one of the top sushi chefs in Sapporo, we’ll be watching with great anticipation.