Sushi Shota: A Tuna-Focused Edomae Omakase

At Sushi Shota (鮨 しょう太), an intimate eight-seat counter in Sapporo, chef Shota Kakehashi delivers a theatrical omakase experience centred on top-quality tuna. The meal opens with a signature hand-roll of tossaki (a rare cut from the base of the tuna's head), handed directly to the guest, setting the stage for a deep dive into the world of maguro.

Guests consistently praise the procession of tuna, which often includes five or more different pieces, showcasing contrasting textures and fat content, such as two distinct types of chutoro (medium-fatty tuna). The chef's precision is a highlight, employing two styles of shari (sushi rice) at different temperatures to perfectly complement each variety of fish. Other standout items include superb bafun uni (sea urchin), a delicate appetiser of ankimo (monkfish liver) served in a crisp monaka wafer, and expertly prepared cooked dishes like crab shinjo that are interspersed between the nigiri. The chef is often noted for his warm engagement and good English, guiding diners through the extensive sake and wine pairings.

While most visitors report a welcoming atmosphere, a few have found the counter to feel a bit 'clubby', with a perceived preference for regular customers. Some diners with larger appetites have also noted that they felt the need to order additional pieces at the end of the set. The basement entrance is reportedly easy to miss, so it's wise to allow extra time to find it.

Reviewers in 2024–2026 typically paid around ¥33,000 for the omakase course, with some noting a lunch set at ¥18,000. The final bill can climb significantly with drinks; one guest reported a total of ¥46,310 after several sakes. For those seeking a top-tier, tuna-centric Edomae experience in Sapporo, Sushi Shota offers excellent value, justifying its price with high-quality ingredients and meticulous craft.

• Booking: Reservations are mandatory and must be made via the OMAKASE website. Seats are highly sought after, so book well in advance.
• Getting There: The restaurant is near Sapporo and Odori stations, a 2-minute walk from Exit 9 of the underground pedestrian walkway. The entrance is in the basement (B1F) of the Shikishima Plaza Building Annex and can be difficult to locate.
• Seating: There are 8 counter seats with fixed seating times.
• Payment: Credit cards are accepted. Electronic money and QR code payments are not. A service charge will be added to the bill.
• Age Restriction: Children under 16 years old are only permitted when the entire restaurant is booked for a private event.
• Language: The chef and staff often speak good English.
• Parking: There is no dedicated parking, but paid coin parking is available nearby.
• Smoking: The entire restaurant is non-smoking.