From the Sea of Japan, the Pacific Ocean, and the Toyosu marketplace, we gather only the freshest seasonal ingredients and offer them to our customers. We hope you will enjoy the seasonal tastes of Hokkaido and what the famous former Tsukiji marketplace has to offer.

CONCEPT

Our Ingredients

Our Ingredients

The owner/chef personally visits the markets at the beginning of each day and inspects the freshest fish on offer. The seafood, which depending on the season, are acquired from nearby bays such as Iwanai and Suttsu among others. He does this to ensure that his customers enjoy only the freshest, in season sea urchin, salmon roe, Botan shrimp, scallops and Ezo abolones. The tuna, of course, is purchased from the famous Toyosu fish market in Tokyo, with only the highest grade of tuna carefully selected.

Our Technique

Our Technique

Our skilled chefs take the varieties of fish on offer and the daily weather into careful consideration when preparing your sushi. The manner in which the fish is cut, as well as the type and amount of vinegar used in the preparation of the rice used in the sushi, is adjusted so that the moment each piece is placed in your mouth, each individual grain of rice can be felt breaking apart. As this takes place, the seafood itself blends with the rice to create a superb flavor.

Our Hospitality

Our Hospitality

Our chefs believe that offering up only the most delicious sushi is simply not all of the experience. They devote themselves to engaging in individual conversations with each and every customer in order to best determine what the customer’s expectations of the sushi on offer and the manner in which it is served that day.

CUISINE

Course Menu
●10,000 yen course “Yuki”      ●15,000 yen course “Tsuki”      ●20,000 yen course “Hana”

Course Menu
●10,000 yen course “Yuki”
●15,000 yen course “Tsuki”
●20,000 yen course “Hana”

* Outside of the winter period from December ~ March, courses can be created from 6,000 yen and up to suit any customer’s budget.
The Head Chef highly recommends his customers try the 15,000 yen “Tsuki” course.

Our Alcohol Selection

Of course, we carry the standard sake choices of Dassai, Kokuryuu, Hakkaisan Special, Shinsei No. 6 and those hailing from the renowned Kamikawa Taisetsu brewery.
In addition to these locally brewed sake, such as Niseko’s own “Niseko”, all of our selections of sake are carefully selected from the different regions around Japan.
We also offer a variety of sweet potato shochu, and barley shochu is also on offer.
Our wine collection centers mostly around those from France, though varieties from other areas, such as those in North America and Italy are also available. The wine ranges from the budget friendly to the more high-end brands.

CHEF

Ryohei Yoshioka

Ryohei was born locally, in Niseko, in 1972.
Due to the fact that is family ran a Soba noodle restaurant, it was only natural that he would choose to enter the world of cooking.
After learning and perfecting his craft at a sushi restaurant in the Asakusa area of Tokyo for 13 years, he learned the art of judging the quality of fish from wholesalers in the prefecture of Chiba.
In 2006, he was able to realize his life-long dream of owning his own business and opened “Sushi Hanayoshi” in his hometown of Niseko.
Operating as a sushi chef in an area known to be visited by many tourists from overseas, he continues to hone his skills day in and day out so that they may thoroughly enjoy the quality of seafood from Hokkaido.



Jumpei Kamata

Jumpei hails from Osaka and was born in 1985.
Raised by parents whose loves in life were traveling and eating at various restaurants, he ventured out with snowboard in hand to enjoy his hobby of snowboarding on slopes both in Japan and around the world. During these travels around the globe, he was able to experience a variety of cultural values and differences in food culture.
It was while working at a Japanese restaurant in Whistler, Canada, that he witnessed and was moved by how a chef could skillfully use his knife in such a way as to cross the barrier of language between chef and customer. It was at that moment that he decided to become a sushi chef.
He continues to devote his energy each day and night in order to become a chef that is able to provide happiness to his customers


Jumpei Kamata

Jumpei hails from Osaka and was born in 1985.
Raised by parents whose loves in life were traveling and eating at various restaurants, he ventured out with snowboard in hand to enjoy his hobby of snowboarding on slopes both in Japan and around the world. During these travels around the globe, he was able to experience a variety of cultural values and differences in food culture.
It was while working at a Japanese restaurant in Whistler, Canada, that he witnessed and was moved by how a chef could skillfully use his knife in such a way as to cross the barrier of language between chef and customer. It was at that moment that he decided to become a sushi chef.
He continues to devote his energy each day and night in order to become a chef that is able to provide happiness to his customers


Ikumi Hamagishi

Ikumi was born in the Tomari area of Hokkaido in 1986.
He ventured into the cooking world immediately after graduating from high school.
After learning the art of cooking through working at a hotel for 6 years, he joined “Sushi Hanayoshi” in 2011.
He continues to learn and gain experience from the experienced master and owner himself.


Ikumi Hamagishi

Ikumi was born in the Tomari area of Hokkaido in 1986.
He ventured into the cooking world immediately after graduating from high school.
After learning the art of cooking through working at a hotel for 6 years, he joined “Sushi Hanayoshi” in 2011.
He continues to learn and gain experience from the experienced master and owner himself.

INFORMATION

Sushi Hanayoshi
65 Fujimi, Niseko, Abuta District, Hokkaido
TEL. 0136-44-3444

Conveniently located 10 minutes on foot from Niseko Station on the JR Hakodate Line.
Hours of Operation / Summer (June 1st – Oct 31st)
              Lunch 11:30 – 14:00 (Last Order: 13:30)
              Dinner 17:00 – 21:00 (Last Order: 20:30)
          Winter (Nov 1st – May 31st)
              Dinner 17:00 – 22:00 (Last Order: 21:30)
              * No lunch service during the colder months
Regularly Closed / Monday

Sushi Hanayoshi
65 Fujimi, Niseko, Abuta District, Hokkaido
TEL. 0136-44-3444
To make a reservation, please call 050-5263-9332
Conveniently located 10 minutes on foot from Niseko Station on the JR Hakodate Line.
Hours of Operation /
 Summer (June 1st – Oct 31st)
   Lunch 11:30 – 14:00 (Last Order: 13:30)
   Dinner 17:00 – 21:00 (Last Order: 20:30)
  Winter (Nov 1st – May 31st)
   Dinner 17:00 – 22:00 (Last Order:.21:30)
   * No lunch service during the colder months
Regularly Closed / Monday