Kushiro is the birthplace of robatayaki, whelk grilling, and even zangi, and is a city packed with the charm of its food culture, so much so that no matter how many stomachs you have, it won't be enough.
However, Hokkaido is rich in seafood, so if you're going to Machizushi, you might as well try some delicious raw fish!
We scouted locations around the downtown area three times while it was still light out, and then we decided to pay a surprise visit to Kozushi, which had the perfect exterior.
Kushiro "Kousushi"
Once you step through the noren curtain, you'll find three seats at the counter and three tables. There appears to be a second floor, but this is exactly the kind of friendly, ideal sushi restaurant I was looking for.
Founded in 1958 (Showa 33), this long-established sushi restaurant has been run by the current second-generation chef for 52 years. It used to be open from 11am to 3am.
The restaurant is bustling with regulars, including office workers on their way home from work, middle-aged women, and young men who look like they're university students, who come to enjoy not only the sushi but also a chat with the chef.
appetizer
Boiled peeled flounder (also known as shark flounder).
The chewy, crunchy texture is addictive. Delicious.
cold sake
"Fukuji" from Kushiro or "Kitanokatsu" from Nemuro. From the two local sake choices, I ordered a cold "Fukuji" first.
The sweet chilled sake has a taste that makes you crave salty sashimi.
3 pieces of sashimi
"Please add ingredients that have a nice local feel."
The dish featured Kushiro's specialty whelk, halibut (flatfish), and Hanasaki crab, a three-item platter that exudes a local flavor.
halibut
Halibut, a large flatfish caught in Hokkaido, has a light and mild white flesh, the complete opposite of the fatty peeled flounder served as an appetizer. Its sticky texture is irresistible. Apparently, halibut can grow up to 2 meters. Oh!
whelk
Kushiro's specialty whelk sashimi. The crunchy, crunchy texture is addictive. A must-try dish.
Hanasaki Crab
Hanasaki crab is a rare crab that can only be caught in the Nemuro area of Hokkaido. The flavor is concentrated in the small boiled pieces.
North's Victory
Here we switch to a cold Nemuro local sake, "Kitanokatsu."
Conversing with the chef will double the flavor of the sake.
Final sushi
Finally, I ordered some familiar nigiri sushi including flounder, sea urchin, scallops, and mackerel.
Because it's an ingredient that you can normally get in Tokyo, you can really tell the difference! It was a "high-quality" dish that was several levels above the rest.
word used after one has been treated (esp. used after a meal)
During the chef's training period before he went out on his own, the fishing town of Kushiro was booming, with fishermen making a living by opening sushi restaurants and cabarets, especially due to the "mackerel boom."
Stories about the good times of fishermen can be heard all over Hokkaido. No matter where you hear them, they are all stories of extravagant spending, symbolizing the vibrant Showa era, and are always fun and uplifting to listen to.
When you visit the countryside, the best way to end your trip is with some local sushi. Japan is surrounded by the sea, so you can enjoy the different ingredients that are caught and hear local folk tales while drinking sake.
Boss! Thank you for staying with us until closing time!
menu
Store Information
Happy Sushi
Time: 17:30-24:00
Closed: Sunday
Address: 3-1 Sakaemachi, Kushiro City, Hokkaido 085-0013
English
Japanese
Comment