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Nemuro Hanamaru, a popular conveyor-belt sushi restaurant with a long line of customers who are particular about taste and freshness, originates from Nemuro, a fishing ground of high quality fish.
Nemuro Hanamaru, a conveyor-belt sushi restaurant originating from Nemuro, a major fish producing area in the eastern part of Hokkaido, is a popular restaurant with many customers lined up every day at JR Tower, Coconoskino, and other locations in central Sapporo. Under the motto of "Never make sushi bad," Nemuro Hanamaru uses locally caught fish from Nemuro as much as possible.
- We are confident in our preparation. We show you the entire process!
- We are committed to freshness and quality ingredients.
- Always the same quality until just before closing time.
- Numerous sushi spinning around the lanes. Aiming for the royal road of kaiten-zushi!
- First, check out the keshi in the store. There is also another type of business that offers dried fish overnight and prepared foods.
We are confident in our preparation. We show you all the work process!
This Nishino branch opened in 2011 as the fourth branch in Sapporo. It is loved by families living in the surrounding area. With its own processing plant, the fish is pre-processed right after it is landed to minimize loss of freshness. Once the fish arrives at the restaurant, it is temperature-controlled to suit each fish, and its freshness is thoroughly maintained until it enters the mouth as sushi. In addition, the preparation area is an open kitchen so that the cooking process can be seen by the public. This allows customers to enjoy the vivid handiwork of the artisans as well as a sense of security.
Kazuteru Kodama, the head chef, slices a fence of tuna. The freshness of the fish is kept to a minimum by preparing it at different times of the day.
He is particular about the freshness of the fish, and ensures that the fish is of the highest quality.
Nikkodate Scallop" (one piece) 308 yen, using two pieces of scallop.
We sometimes use frozen fish depending on the season and fishing conditions, but basically we use the "fresh" fish of the day. Maintaining freshness is a race against time, but we have a buyer stationed in Nemuro who can respond quickly. In order to provide delicious fish, even the most popular saury is not purchased if the fat is not to the restaurant's satisfaction. The sushi that comes out of this commitment is sure to whet your appetite just by looking at it.
The fragrance and melt-in-your-mouth texture are addictive: "Aburi-engawa nigiri with burnt soy sauce" (308 yen)
Always the same quality until just before closing time.
Homemade Sockeye Salmon Sujiko in Soy Sauce," which goes great with shiny vinegared rice, 418 yen
The rice, an essential ingredient for sushi, is made from Hokkaido rice, which is cooked 20 to 30 times a day, even in the evening when the restaurant is about to close, which is surprising. It is no wonder that many businessmen visit the restaurant after work even on weekdays.
Various sushi spinning down the lane. Aiming for the royal road of kaiten-zushi.
The spacious interior. Every Saturday and Sunday, you can play rock-paper-scissors-scissors if you collect five round balls, and if you win, you get a free plate.
In recent years, the number of sushi restaurants where the ingredients are always rotating on the lane has been decreasing, but "Nemuro Hanamaru" is rather particular about keeping the ingredients constantly rotating. Even there, they continue to conduct thorough research on which items to serve at what time in order to maintain freshness. They also close the restaurant once a month to conduct training to improve the quality of their business. They are not only concerned about the satisfaction of the taste, but also about the enjoyment of their customers. They do not stray from the "mainstream of sushi," but rather follow the high road of kaiten-zushi. That is the "Nemuro Hanamaru" style.
First, check out the kettle in the store. Another business model that also offers dried fish overnight and prepared foods.
At the Nishino store, a fish pond is set up at the entrance, where you can find the season's seafood. Just by looking here, you can tell what's good right now.
In early spring, you can enjoy seafood using gyoja garlic and fresh ginger as condiments, and in summer, you can enjoy Hanasaki crab, sea squirts, and other Hokkaido delicacies at reasonable prices. In addition to the Nishino branch, there are a variety of other restaurants, including Shikihanamaru, a counter sushi restaurant; Dekitateya, which serves dried fish overnight, seafood rice bowls, and fish-based side dishes; and Uo no Nemuro Fukuhara, which sells homemade dried fish overnight and side dishes in the basement of Kokonosukino. You can enjoy Hokkaido's fish in the style of your choice.
The menu is current at the time of the interview. Purchasing is subject to change depending on the season and the day.
Kaitenzushi Nemuro Hanamaru Nishino
Location: 4-12, Nishino 2-jo Nishi 2-chome, Nishi-ku, Sapporo
Business hours: 11:00-22:00 (L.O. 21:45)
Closed: Once a month (irregular holiday)
Click here for details and map information of "Conveyor-belt sushi Nemuro Hanamaru Nishino
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Writer Profile
Magazine/Book Editor & Writer Kyohei Yamashita
While working as a program producer at a radio station, he began producing mini-comm magazines and writing for magazines. Later, he joined a publishing company as an editor and has worked on various articles, mainly for town information magazines. His favorite things are cooking, mountain climbing, river fishing, and stone monuments in Sapporo. He lives in Minami-ku, Sapporo and loves Minami-ku very much.
