すし屋の根がみ (Sushiya no Negami)

Sushiya no Negami sits one floor below street level near Susukino Station in Chuo Ward, Sapporo, a three-minute walk from the subway exit. Chef Kazuyoshi Negami, born in Hokkaido in 1963, trained for five years at a sushi shop early in his career, worked through a chain restaurant, then spent more than two decades at the well-known Susukino shop Sushiya no Yamada before opening this restaurant in 2010.

The kitchen builds its nigiri around Hokkaido seafood sourced seasonally, with rice made entirely from Hokkaido-grown Yumepirika. The style is described as Ezomae, a Hokkaido take on Edomae technique that leans on the freshness of local catch. Alongside nigiri, the menu includes sashimi, simmered dishes, and grilled items that change with the season. The dining room is finished in white walls and white wood, with counter seats for watching the chef work and a private room suited to business meals or small gatherings.

The restaurant holds 17 seats in total, with seating for about 10 when arranged for a banquet. There is no parking on site, and the space is fully non-smoking. Average spend runs around 16,500 yen per person. Hours run from mid-afternoon or early evening until 22:00 daily, though the restaurant notes irregular closures and gives priority to reserved dates, closing on days without bookings. Reservations by phone are the standard route, and confirming current hours and holiday schedule directly with the restaurant is recommended before a visit.