Sushi Miyakawa
(すし宮川)
Specialities
Chef
Masaaki Miyakawa - Heartfelt hospitality
Food
The spirit of "Sushi Miyagawa" symbolized by its famous sea urchin
Others
The tableware and sake vessels collected from all over the country
Set menu
Review
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Review 62casesFollower 131PeoplePick-up reviews
毎回満足できますね！
3ヶ月振りの訪問。 もちろん満席。 コーンのプリンのウニ乗せ！ 1発目からやばいの来ましたw 凄く美味しい^ ^ マハタの作り。 かなり大きい個体。4.5k物！ 7日寝かせただけでもかなり柔らかくなっています。 勿論美味しいです！ 追加でお塩でも食べたかったと今思いました(*´◒`*)w ...Find out more
2024/05 Visitation
3times
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Review 124casesFollower 153People～札幌 「すし宮川」 大好きです～
2024年5月某日再訪問 3月の予約が諸事情により無くなり4ヵ月ぶりの訪問。 ＜ツマミ＞ 馬糞うにプリン(宮崎産玉蜀黍入り) かなり美味 黒むつ(長崎産...Find out more
2024/05 Visitation
8times
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Review 420casesFollower 159PeopleIt's the best time ever
In addition to his specialty, steamed abalone, Miyagawa-san's April menu will continue to ...Find out more
2024/04 Visitation
7times
Restaurant information
Details
| Restaurant name |
Sushi Miyakawa
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
011-613-2221 |
| Reservation Availability |
Reservations Only
各月の月初営業日午前11時に、翌月分の電話予約受付開始 |
| Address |
北海道札幌市中央区北四条西25-2-2 リヒトラーレ円山 1F |
| Transportation |
5 minutes walk from Nishi 28th Street Station on the Tozai Subway Line 297 meters from Nishi Nijuhatchome. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥30,000～￥39,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
コース価格28,000円に消費税・サービス料を含んでいます。 |
Seats/facilities
| Number of seats |
7 Seats （ 7 seats at the counter, private rooms available） |
|---|---|
| Private dining rooms |
OK For 2 people |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
Feature - Related information
| Occasion |
|
|---|---|
| Website | |
| The opening day |
2022.11.24 |
Environmental and social initiatives
Reducing Food Waste
They also use scraps of vegetable peels that would normally be discarded. For example, radish peels are dried and then rolled up with other vegetables such as cucumbers and Chinese yams to make pickles. Sliced, they serve as a classic palate cleanser.
Environmental Protection Initiatives
Up until now, we have conducted training together with our staff under producers of Rishiri kelp fisheries and bluefin tuna longline fisheries, deepening our understanding of the production sites while also providing feedback from the perspective of chefs who use the ingredients. By continuing to actively conduct on-site inspections, we aim to achieve transactions for seafood with less waste and higher added value, thereby contributing to reducing the burden on the environment.
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
ChefMasaaki Miyakawa - Heartfelt hospitality
Born in Hokkaido. After honing his skills at sushi restaurants and Japanese Cuisine restaurants in Tokyo, he went to the famous Ginza restaurant "Sushi Yoshitake". After working as the head chef of "Hong Kong Sushi Shikon", which was overseen by Masahiro Yoshitake of the same restaurant, he went independent. In 2014, he opened "Sushi Miyagawa", and currently oversees "Sushi Shin by Miyagawa" at Mandarin Sansui Niseko.
Food The spirit of "Sushi Miyagawa" symbolized by its famous sea urchin
"It's only because of the trust we have with the fishermen that we are able to share these exquisite fish. My job is to bring out the best in these ingredients," says Miyagawa. One of the specialties is sea urchin, and the best ones are delivered, with the species and fishing area changing throughout the year. Sometimes, males and females are selected so that people can compare the taste. The Miyagawa way to serve the best sea urchin is not as nigiri sushi, but to mix it with rice and top it with plenty of sea urchin and nori seaweed.
Others The tableware and sake vessels collected from all over the country
The tasteful tableware collected by Mr. Miyagawa, a pottery lover, from all over Japan enhances the flavor of the food and sake. You can choose your favorite sake cup from a wide variety of artists' works, including Karatsu ware, Bizen ware, and Kyo ware. The tableware used for cooking, such as Ko-Imari ware, is also magnificent.
Without any pretense, we spare no effort and focus solely on bringing out the natural flavor of the seafood.
"Rather than the impact of the moment you put it in your mouth, I aim to serve sushi that leaves a lingering aftertaste that you can really appreciate," says owner Masaaki Miyagawa. When he has time,
...he personally visits the fishing sites, and carefully prepares the first-class seafood that is delivered to him through his strong ties with the producers. The rice, made from a blend of three types of red vinegar, is chewy on the inside and firm on the outside, with a deep flavor. It comes apart comfortably and blends perfectly with the exquisite toppings. The many appetizers, which are made with great care, are also impressive.