Sushi no Kura

One dish at Sapporo’s Sushi no Kura has sparked a wave of online chatter: the squid nigiri, grilled with a soldering iron. While some might say that any publicity is good publicity, this discreet Sapporo sushi venue, shrouded in mystery, offers no comment on its newfound fame. Hidden within the basement of an unmarked multi-tenant building in Chuo-ku, visitors must keep a sharp eye out for the subtle entrance. Inside, just five seats line the intimate counter. At the tip of the spear is Chef Igawa Dai, a sushi chef deeply connected to the natural world. Unlike most chefs who rely on local markets, Igawa goes further, traveling to harbors across Japan and often joining fishermen on their boats to see how the fish is caught and how its blood is drained. The sushi and side dishes at Sushi no Kura reflect this careful, technique-driven approach. White-fleshed fish is delicately seasoned with finely chopped dried mullet roe, while Senposhi oysters are dehydrated to intensify their flavor and topped with roasted and grated kelp. Most of the other fish, like sea bream, scallops and tuna, are aged to enhance their natural umami and sweetness. With dim lighting and minimalist decor, the setting feels like a hidden retreat, allowing the focus to remain solely on the vibrant offerings molded by Igawa’s hands.