About Sushi Shin by Miyakawa
Sushi Shin opened on the ground floor of Sansui Niseko in 2019 as the first branch of Sushi Miyakawa, the Sapporo three-star that is widely considered Hokkaido's most serious sushi room. Master chef Masaki Miyakawa personally trained the Niseko team and continues to oversee fish selection from Otaru, Kushiro and Yoichi.
The omakase runs about twenty courses and follows the classic edomae structure — sashimi, simmered and grilled preparations of Hokkaido seafood (uni, abalone, hairy crab, sablefish, sometimes whale), and then ten to twelve nigiri made one at a time over the L-shaped counter. The shari (rice) is mixed in two batches, one slightly warmer for richer toppings, with red vinegar from Aichi.
What makes it Niseko-specific rather than just an excellent sushi room is the larder. Hokkaido in winter delivers the densest sea-urchin gonad in Japan, hairy crab from Funka Bay reaching its peak, and salmon roe still warm from the season's catch. The nigiri course tilts toward this geography rather than imitating Tokyo.
The room is tight — twelve seats, two seatings — and reservations open three months out. Drinks lean toward Hokkaido sake (Niseko brewery Niseko-Shuzo is on the list) and a small champagne selection. This is the table to book if you want to spend an evening understanding why Hokkaido is taken seriously as a sushi destination.
Best Occasion Fit
For impressing a guest who cares about food, there is nothing in Niseko that operates at this level. The booking difficulty is part of the gift — securing the seat means your guest can't get there alone.
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