About Sushi Miyakawa
Sushi Miyakawa is the most decorated restaurant in Hokkaido — three Michelin stars awarded to a sushi counter of eight seats in the Maruyama neighbourhood of Sapporo. Chef-owner Masaaki Miyakawa honed his craft at Sushi Yoshitake in Tokyo's Ginza, one of Japan's legendary three-star sushi houses, before returning to Sapporo in 2014 to open his own restaurant. The Michelin stars followed swiftly, placing Miyakawa alongside the great names of Edomae sushi in Japan's national consciousness.
The counter is constructed from a single plank of hinoki cypress in an L-shape, seating eight. The geometry is deliberate: every guest can observe the chef's hands while maintaining a natural conversation distance. The Hokkaido Sea — one of the world's richest fishing grounds — provides the larder, though Miyakawa also sources from Toyosu Market in Tokyo when specific fish demand it. Sea urchin from Rishiri Island, scallops from Sarufutsu, hairy crab from the Sea of Okhotsk: these are ingredients that define Hokkaido's culinary identity, handled with the technique of Tokyo's finest sushi tradition.
The omakase course — the only option offered — ranges from ¥30,000 to ¥40,000 and unfolds over approximately two hours. Reservations are accepted by phone only on the first business day of each month for dates through the end of the following month. The booking process is itself a ritual that signals the restaurant's gravity: patience is required, and rewarded.
No restaurant in Sapporo provides a more complete expression of what Hokkaido's culinary terroir can achieve when placed in the hands of a master. This is not the city's most accessible table — but it is, unambiguously, its greatest.
Best Occasion Fit
Three Michelin stars in a remote northern city create a reservation that communicates genuine dedication. For clients who know Japan's sushi landscape, the Miyakawa name requires no further explanation. For proposals, the eight-seat counter provides total privacy — you are, in effect, dining alone with your most important guest, attended by one of Japan's finest chefs.