Sushi Egusa

Sushi Egusa is one of Hokkaido’s best-kept secrets—a remarkable sushi restaurant that locals almost hesitate to share. Chef Kenichi Egusa trained for 14 years at the renowned Sushi Kazu before striking out on his own and opening this namesake restaurant in Sapporo in 2011.

Although Egusa sources premium seafood from all across Japan, the stars of the show are undoubtedly Hokkaido's local ingredients. From crab caught in the Okhotsk Sea and wild scallops from Notsuke, to top-grade Bafun Uni (sea urchin) from Rishiri and delicate Donja nori that is only available in Hokkaido during a brief seasonal window, each neta (the ingredients) delivers a flavor profile quite distinct from anything you’d find in Tokyo.

One of the most distinctive aspects of Sushi Egusa is the excellence of its shari (sushi rice). Using Koshihikari rice from Iiyama in Nagano Prefecture, the rice is seasoned with a blend of red vinegar and rice vinegar in a 7 to 3 ratio. The deep umami of the red vinegar, the gentle acidity of the rice vinegar, and the natural sweetness of the rice come together in a seductive harmony that is hard to forget.

Signature neta include Kohada (gizzard shad) from Saga, Tai (sea bream) from Akashi, Saba (mackerel) from Miyagi, Shiroamadai (tilefish) from Ehime, and of course, a dazzling array of seafood gems from Hokkaido itself. The experience of indulging in this national all-star lineup of neta, all for just 25,000 yen, feels almost unreal in today’s Japan.

From the moment you finish your meal, you’ll find yourself already longing for your next visit. This is a restaurant that quietly, steadily, and wholeheartedly does its work in the northern reaches of Japan—and etches its name into your memory for good.