Nemuro Hanamaru, a conveyor belt sushi restaurant originating from Nemuro, a major fishing hub in Eastern Hokkaido, is so popular that it sees long lines of customers every day. With numerous locations in central Sapporo, including at JR Tower and COCONO SUSUKINO, the restaurant is committed to its motto: "Never let the sushi taste bad." They achieve this through meticulous freshness management, using fish from their local Nemuro whenever possible.

The Nishino branch, the fourth to open in Sapporo, was established in 2011 and has become a beloved spot for local families. The company has its own processing plant where fish are prepared immediately after being caught to minimize any loss of freshness. Once the fish arrive at the restaurant, they are stored at temperatures tailored to each type, ensuring they remain perfectly fresh until the moment they are served as sushi. To showcase the preparation process, the kitchen is open, allowing customers to dine with peace of mind while enjoying the chefs' dazzling skills.

Chief Kazuki Kodama slicing a block of tuna. Not preparing ingredients in advance and instead prepping them based on the time of day is key to preserving freshness.

The luxurious "Two-Story Scallop" (Nikaidate Hotate) made with two pieces of scallop (1 piece) for 308 yen

While they may use frozen products depending on the season and catch conditions, they primarily use fresh, seasonal fish. Maintaining freshness is a race against time, but with a buyer stationed in Nemuro, they can respond swiftly. To provide delicious fish, they are so dedicated that they won't even stock popular items like saury if the fat content isn't satisfactory. The exceptional sushi born from this commitment is enough to whet anyone's appetite just by looking at it.

The "Seared Flounder Fin with Scorched Soy Sauce" (Aburi Engawa Kogashi Shoyu Nigiri) is addictive with its fragrant aroma and melt-in-your-mouth texture, for 308 yen.

The "Homemade Soy-Marinated Sockeye Salmon Roe" (Jikasei Benijake Sujiko Shoyuzuke) pairs perfectly with the glossy sushi rice, for 418 yen.

The shari (sushi rice), an essential component of sushi, is made with Hokkaido rice, and its freshness is also a top priority. Amazingly, they cook rice in 20 to 30 small batches throughout the day, a practice they continue even during the late evening hours as closing time approaches. It's no wonder that the restaurant is a popular spot for office workers to stop by after their workday, even on weekdays.

The spacious interior. Every Saturday and Sunday, they have a campaign where you can play rock-paper-scissors if you collect five round wooden plates. Win, and you get one plate free!

In recent years, fewer sushi restaurants have items constantly circulating on the conveyor belt, but Nemuro Hanamaru insists on this practice. To maintain freshness, they continuously research the best timing to place each type of sushi on the belt. Additionally, they close the restaurant once a month for training to improve service quality. They are sincerely dedicated not only to satisfying customers with great taste but also to enhancing their enjoyment. Without straying from the "mainstream of sushi," they forge the true path of conveyor belt sushi. That is the Nemuro Hanamaru way.

The Nishino branch has a fish tank at the entrance featuring seasonal seafood. Just one look tells you what's delicious right now.

In early spring, you can enjoy sushi with condiments like alpine leek (gyoja ninniku) and new ginger, while summer brings unique Hokkaido ingredients like Hanasaki crab and sea squirt at reasonable prices. Besides the Nishino branch, the company operates a variety of other establishments: "Shiki Hanamaru," a counter-style sushi restaurant; "Dekitateya," which offers overnight-dried fish, seafood bowls, and fish-based side dishes; and in the basement of COCONO SUSUKINO, "Sakana no Nemuro Fukuhara," which sells homemade overnight-dried fish and side dishes. You're sure to find a style that suits your taste for enjoying Hokkaido's seafood.

*Menu items are from the time of the interview. Availability may change depending on the season and daily catch.

Kaiten Sushi Nemuro Hanamaru Nishino Branch

■Location: 2-2-4-12 Nishino, Nishi-ku, Sapporo
■Hours: 11:00 AM - 10:00 PM (Last Order 9:45 PM)
■Closed: Once a month on an irregular day
Click here for details and map information for "Kaiten Sushi Nemuro Hanamaru Nishino Branch"

Check these out too!