Tabelog ratingSushi Sohei (鮨 草平) is a high-calibre sushi counter in Sapporo that has become a destination for its blend of theatricality and tradition. The chef, who trained in the lineage of the famed Sushi Shikon, presents an omakase experience that begins with a sequence of inventive, constantly changing tsumami (appetizers) before moving on to masterful nigiri.
Guests consistently praise the creative opening courses, such as steamed abalone served with its liver sauce to be mixed with rice, or a surprising pairing of monkfish liver (ankimo) and watermelon. The nigiri that follows is noted for its precision, with the kitchen using both red and white vinegared rice (shari) and strict temperature control to highlight seasonal Hokkaido seafood. Standouts often include herring (nishin), goldeneye snapper (kinmedai), and rich varieties of sea urchin (uni). The sake pairings are also highly regarded, and many reviewers note the staff's good command of English.
Diners should be aware of the house rules, which are strictly enforced. Photography of the appetizer courses is forbidden—only the nigiri may be photographed. Punctuality is also critical, with one late arrival reporting they were refused courses they had missed. A minority of non-Japanese guests felt they received less attention from the staff. While the omakase price is set, be aware that certain premium items, like special sea urchin or white shrimp, carry significant extra charges.
Reviewers in 2024–2026 reported the baseline omakase cost at around ¥33,000, with final bills often landing between ¥33,000 and ¥38,000 after a few extras. A single piece of premium uni was noted at ¥3,000. With sake pairings, the total can reach ¥45,000–¥50,000. For a special-occasion meal in Sapporo, most find it offers excellent value for the quality of cooking and ingredients.
- Booking: Reservations are essential and must be made online via the OMAKASE platform, typically weeks or months in advance. This restaurant is not suitable for walk-ins.
- Getting There: Located on the 1st floor of the Ebisu Building, a 5-minute walk from Maruyama Koen Station on the Tozai Subway Line.
- Seating: The restaurant has just 9 counter seats. There are two seatings: from 6:00 PM and 8:30 PM on weekdays, and from 5:00 PM and 7:30 PM on weekends and holidays.
- Rules: Arrive on time. Photography of appetizers is prohibited. The restaurant requests that guests refrain from wearing strong perfume or cologne.
- Payment: Major credit cards (VISA, Master, JCB, AMEX, Diners) are accepted. Electronic money and QR code payments are not.
- Language: The staff often speak good English, making it accessible for international visitors.
