Sushi Hanayoshi
Fugu / Crab / Other Seafood
Chef Yoshioka Ryohei offers fresh sushi with hand-picked seasonal seafood and sake in downtown Niseko, a popular ski resort.
Restaurant Details
Sushi chef Yoshioka Ryohei was born and raised in Niseko, a popular ski resort in Japan’s northernmost island of Hokkaido, to a family of soba restaurant owners, although buckwheat noodles was never his true callin. After 13 years of studying sushi-making and fish selection in Tokyo, he returned to his hometown in 2006 to open Sushi Hanayoshi.
For the neta, Yoshioka selects seafood directly from the local market every day and works on a menu that changes accordingly. Customers can enjoy fresh sea urchin or Hokkaido abalone depending on the season. Yoshioka also sources superior quality tuna from Tokyo’s Toyosu market, which is lovingly placed atop sushi rice laced with a careful dosage of vinegar. How the fish is cut, as well as the type and amount of vinegar used in the preparation of the rice used in the sushi, is adjusted so each piece is unique.
Alcohols are also carefully curated, with a wide selection of local sake and wine from across the world.
The six-seat counter offers a direct view of Yoshioka’s sushi-making art, where conversations between him, his apprentices and regulars are a common sight. For Yoshioka, these interactions are as essential, if not more so, than the meal itself.
Sushi Hanayoshi Access Info
Hanayoshi is a 12-minute drive from Niseko Station.
Sushi Hanayoshi Phone Number
Sushi Hanayoshi Business Days
Sushi Hanayoshi Address
65 Fujimi, Niseko, Abuta-gun, Hokkaido 048-1502
Sushi Hanayoshi Cancellation Policy
Cancel your reservation at least 4 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
The northern island prefecture of Hokkaido offers a beautiful natural landscape whose diverse environment produces high-quality local meat, vegetables, and seasonal seafood to create regional cuisine and famous dairy products.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 31 | 1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
10 | 11 | 12 | 13 | 14 | 15 | 16 |
17 | 18 | 19 | 20 | 21 | 22 | 23 |
24 | 25 | 26 | 27 | 28 | 29 | 30 |
10 meals
COURSE MENUChunagon Kobe Harborland
Whether it's a fun-filled daytime adventure or a serene evening escape from Kobe Harborland, Chunagon promises an unforgettable dining experience with one item in mind: lobster.
COURSE MENUTorafugu-tei Ginza
Transporting its fugu live from Nagasaki fisheries in under 15 hours, this tiger pufferfish specialist is said to have fish so fresh that it continues to swim on the plate. Enjoy it in a number of different ways, from fried to boiled to raw.
COURSE MENUChunagon Kobe Sannomiya Main Branch
Founded in 1974 by Tsutsumi Sei-ichi, families spanning generations gather at Chunagon for a luxurious meal where lobster reigns supreme — and prepared a thousand and one ways.
COURSE MENUGenpin Ginza 1-chome
Starting out as a humble shop in Fujiidera, Osaka, this tora-fugu specialist restaurant now has over 70 branches scattered all across Japan. Every day, its chefs transform this famously poisonous fish into delectable dishes like tecchiri hotpot.