Nagoyakatei is a conveyor belt sushi restaurant originating from Kushiro City in Eastern Hokkaido, an area known for its premier fishing grounds. With nine locations in Sapporo, it stands as one of Hokkaido's leading conveyor belt sushi chains. The Hassamu branch, which we visited for this article, was the first to open in Sapporo in 1997. Fresh fish is sourced every morning from the Sapporo Curb Market and immediately prepared upon arrival. The fish is then filleted in small batches throughout business hours to maintain maximum freshness.

The elaborate interior makes generous use of wood.

The quality of the fish is paramount, but the restaurant's commitment to high-quality nori (seaweed) and rice rivals that of any traditional counter-style sushi restaurant. Nagoyakatei strives to make the act of eating sushi a special experience, which is why they also focus on creating a unique atmosphere. "Enjoy with your eyes, enjoy the space" is the theme at Nagoyakatei.

Works by various artists are displayed throughout the restaurant.

"Overflowing Ikura" for 1,320 yen. It's piled high with an incredible amount of salmon roe from local Kushiro salmon.

The most iconic dish at Nagoyakatei is undoubtedly the ikura (salmon roe) gunkan-maki. When you order it, bells and drums ring out, and the entire restaurant joins in the celebration. The serving is three times the size of a typical sushi portion, completely covering the two pieces of sushi. This generous dish and lively performance are popular with customers of all ages.

In a lively atmosphere filled with shouts and cheers, the ikura is piled higher and higher.

"Sushi Restaurant's Natural Marinated Tuna" for 407 yen. The flavor of the sauce and the refreshing kick of yama wasabi (Japanese horseradish) are a perfect match.

The extensive menu features over 150 items, including side dishes. The marinated tuna, which concentrates the umami of bluefin tuna, has an exquisitely moist texture. The natural raw scallops from Hokkaido are prized for their firm, plump texture and condensed sweetness.

"Natural Raw Scallops (from Hokkaido)" for 660 yen. A large piece of scallop rests impressively on the shari (sushi rice).

"Tsubasa no Saba" for 522 yen. Enjoy the rich flavor of its fat.

Nagoyakatei has its own dedicated fishery in Higashimachi, Kagoshima Prefecture, where they raise their "Tsubasa no Saba" (Winged Mackerel). This popular item is known for being rich in fat and having a smooth texture.

Additionally, a new dobin mushi-style (earthenware pot soup) clear soup has been introduced, developed after numerous trials. This dish features a special dashi broth with shrimp and the fragrant aroma of grilled king trumpet mushrooms. It's the perfect accompaniment to sushi.

"Dobin Mushi-Style Soup with Shrimp and King Trumpet Mushroom" for 528 yen

The colorful variety of toppings further stimulates the appetite.

The restaurant is also meticulous about its rice, an essential component of sushi. Every year during the new rice season, they taste and compare various brands, then create a blend that best suits the restaurant's flavor profile. They also adjust the water amount and steaming time depending on the season to ensure optimal quality. The nori (seaweed) is sourced from a prime location in the Ariake Sea in Saga Prefecture. Its rich aroma and vibrant color further enhance the appeal of the sushi.

*Prices include tax and are subject to change based on market availability.
*Menu and prices are current as of July 2025. Please check the official website or social media of each store for the latest information.

Nagoyakatei Hassamu Branch

■Address: 17-10 Hassamu 6-jo 9-chome, Nishi-ku, Sapporo
■Hours: 11:00 AM - 10:00 PM
■Closed: Open year-round
Click here for details and map information for Nagoyakatei Hassamu Branch

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