Sushi Yatsuha: The Next Generation Carrying on the Tradition of Sushi Watanabe

The charm of Sushi Yatsuha lies in the sushi crafted by young artisans who have fully inherited the skills of Sushi Watanabe, all at incredibly reasonable prices.

Despite using the same quality rice and ingredients as Sushi Watanabe, the prices here are much more wallet-friendly, and reservations are relatively easy to secure, making it an inviting spot to visit casually.

It’s a place you’ll want to recommend to your friends! 

The counter has only five seats, offering a calm and intimate atmosphere where you can enjoy sushi at a leisurely pace.

Watching the chefs prepare each piece of sushi right before you is a truly special experience.

The rice, or shari, is also a point of pride, featuring Edo-mae sushi techniques using ingredients from Hokkaido, named Ezo-mae sushi.

The rice is made with Hokkaido’s premium Yume Pirika variety, and the vinegar is a blend of red vinegar and rice vinegar, creating a perfect balance that complements the toppings beautifully.

This time, we enjoyed the Omakase course.

This course features carefully selected, fresh ingredients daily, offering a unique opportunity to savor seasonal Hokkaido ingredients which you can’t find anywhere else in Japan.

First-time visitors might be surprised when a glass of milk is served for the toast.

This milk is incredibly rich and sweet, without any of the strong flavor which  people often associate with dairy. It’s a smooth, enjoyable taste which is definitely worth trying, even for those who aren’t usually fond of milk.

Next, we tried the Yuzu Sour, a refreshing alcoholic drink that pairs perfectly with the sushi.

They also have a wide selection of alcoholic beverages, and one standout is a special sake, crafted specifically for sushi by Hokkaido sushi chefs. This sake pairs wonderfully with sushi and is incredibly easy to drink. It’s a slightly dry, special junmai sake that’s definitely worth trying on this occasion.

The Ezo abalone soup offers a delightfully crunchy texture of the abalone, complemented by the aromatic essence of the sea.

Grilled hokke (mackerel pike) is something you might find anywhere in Japan, but raw hokke is very rare, making it a unique ingredient that you can only find in Hokkaido.

As you can see in the photo the Otoro (fatty tuna) was extremely fatty and thick and offered that luxurious flavor which is distinctly different from the leaner cuts of tuna.

Menuki (Pacific ocean perch) was a fish I had never heard of before, but it was amazing.

The flesh had a beautiful sheen and a rich, fatty texture with a delightful sweetness. 

Uni temari sushi is served as a bite-sized, palm-sized ball of sushi, perfectly round and delicious, showcasing the umami of the sea urchin.

The Grilled king crab is deshelled in advance for your convenience, so all that’s left to do is slowly scoop out the tender meat, making the moment of placing it into your mouth even more enjoyable.

The milk ice cream served at the end of the meal was incredibly rich and sweet, despite not containing any heavy cream.

There were many other dishes, so many that I can’t cover all of them, but this luxurious course starts with sushi, followed by appetizers, and then more sushi, ensuring a truly satisfying experience.

It was a meal which kept me entertained and ever got boring.

Despite being a sister restaurant of Sushi Watanabe, Sushi Yatsuha offers an incredibly affordable yet luxurious experience.

It’s the kind of place that once you visit, you’ll want to return to again and again.