Sushi Miyakawa
(すし宮川)
Specialities
Chef
Masaaki Miyakawa - Heartfelt hospitality
Food
The spirit of "Sushi Miyagawa" symbolized by its famous sea urchin
Others
The tableware and sake vessels collected from all over the country
Set menu
Review
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Review 739casesFollower 139PeoplePick-up reviews
移転されてから初めて訪問です！！
今回の札幌訪問は大好きな宮川さんが目的。 ずっと来たかったのにかなり時間が掛かってしまいましたが移転後初の訪問です。 以前お伺いした札幌のお店は東京っぽくてわざわざ行く理由がないような気がしましたが…宮川さんは味はもちろん、なんとも言えないステキな雰囲気と道内のお魚中心に構成されているのが大...Find out more
2023/08 Visitation
1times
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Review 418casesFollower 159People最高の時間です
4月の宮川さん、スペシャリテの蒸し鮑に加えて、現状に留まらず、つまみの進化が続きます。雲丹プリンはプリン部分も雲丹の風味がしっかり感じられます。クエのしゃぶしゃぶも旨味最高でした。...Find out more
2024/04 Visitation
7times
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Review 97casesFollower 63People北海道を代表する名店宮川さんへ‼️
札幌の先輩から急遽宮川さんへ前日にお誘いいただきワクワクしながら飛行機をかっ飛ばして札幌へ！ 緊張のなかゆったりとした雰囲気でつまみから始まりました！ 塩水うにの冷汁風...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Sushi Miyakawa
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry)・Inquiry |
011-613-2221 |
| Reservation Availability |
Reservations Only
各月の月初営業日午前11時に、翌月分の電話予約受付開始 |
| Address |
北海道札幌市中央区北四条西25-2-2 リヒトラーレ円山 1F |
| Transportation |
5 minutes walk from Nishi 28th Street Station on the Tozai Subway Line 297 meters from Nishi Nijuhatchome. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥30,000～￥39,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
コース価格28,000円に消費税・サービス料を含んでいます。 |
Seats/facilities
| Number of seats |
7 Seats （ 7 seats at the counter, private rooms available） |
|---|---|
| Private dining rooms |
OK For 2 people |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
Feature - Related information
| Occasion |
|
|---|---|
| Website | |
| The opening day |
2022.11.24 |
Environmental and social initiatives
Reducing Food Waste
They also use scraps of vegetable peels that would normally be discarded. For example, radish peels are dried and then rolled up with other vegetables such as cucumbers and Chinese yams to make pickles. Sliced, they serve as a classic palate cleanser.
Environmental Protection Initiatives
Up until now, we have conducted training together with our staff under producers of Rishiri kelp fisheries and bluefin tuna longline fisheries, deepening our understanding of the production sites while also providing feedback from the perspective of chefs who use the ingredients. By continuing to actively conduct on-site inspections, we aim to achieve transactions for seafood with less waste and higher added value, thereby contributing to reducing the burden on the environment.
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
ChefMasaaki Miyakawa - Heartfelt hospitality
Born in Hokkaido. After honing his skills at sushi restaurants and Japanese Cuisine restaurants in Tokyo, he went to the famous Ginza restaurant "Sushi Yoshitake". After working as the head chef of "Hong Kong Sushi Shikon", which was overseen by Masahiro Yoshitake of the same restaurant, he went independent. In 2014, he opened "Sushi Miyagawa", and currently oversees "Sushi Shin by Miyagawa" at Mandarin Sansui Niseko.
Food The spirit of "Sushi Miyagawa" symbolized by its famous sea urchin
"It's only because of the trust we have with the fishermen that we are able to share these exquisite fish. My job is to bring out the best in these ingredients," says Miyagawa. One of the specialties is sea urchin, and the best ones are delivered, with the species and fishing area changing throughout the year. Sometimes, males and females are selected so that people can compare the taste. The Miyagawa way to serve the best sea urchin is not as nigiri sushi, but to mix it with rice and top it with plenty of sea urchin and nori seaweed.
Others The tableware and sake vessels collected from all over the country
The tasteful tableware collected by Mr. Miyagawa, a pottery lover, from all over Japan enhances the flavor of the food and sake. You can choose your favorite sake cup from a wide variety of artists' works, including Karatsu ware, Bizen ware, and Kyo ware. The tableware used for cooking, such as Ko-Imari ware, is also magnificent.
Without any pretense, we spare no effort and focus solely on bringing out the natural flavor of the seafood.
"Rather than the impact of the moment you put it in your mouth, I aim to serve sushi that leaves a lingering aftertaste that you can really appreciate," says owner Masaaki Miyagawa. When he has time,
...he personally visits the fishing sites, and carefully prepares the first-class seafood that is delivered to him through his strong ties with the producers. The rice, made from a blend of three types of red vinegar, is chewy on the inside and firm on the outside, with a deep flavor. It comes apart comfortably and blends perfectly with the exquisite toppings. The many appetizers, which are made with great care, are also impressive.