Photograph:さうの食道
Sapporo, the gourmet city of the north, is easy to visit with many flights from Tokyo. Here, we’ve rounded up recommended kaiten-zushi (conveyor belt sushi) restaurants in Sapporo where you can enjoy fresh seafood. Organized by area, these are popular spots where you can casually enjoy authentic sushi.
Created: July 21, 2026
This article is based on5,458Tabelog reviews.
Table of Contents
Photograph:maronkawaii0805
This sushi restaurant is on the 6th floor of Sapporo Stella Place, a shopping complex directly connected to Sapporo Station for easy access.
In the lively dining room, sushi toppings centered on seasonal fish from each of the four seasons keep coming down the conveyor belt one after another.
Photograph:18c239
Nemuro Hanamaru is a popular sushi chain that started in Nemuro, Hokkaido, and is loved by locals as well.
Customers appreciate the great freshness of the seafood and the satisfying portions.
Photograph:kyoko♡.
A recommended sushi item is the “Nikaidate Nama Hotate (two-layer fresh scallop),” which is said to fill your mouth with the rich flavor of the ingredient.
The menu ranges from standard sushi toppings to seafood from Hokkaido and seasonal fish with rich fat, so you can eat your fill without getting bored.
22594799447
More than anything, I was amazed by how fresh and large the toppings were! The "Nikaidate Hotate (two-tier scallop)" in particular, along with the seasonal toppings, was outstanding, far beyond the quality of kaiten-zushi (conveyor belt sushi). The staff were lively, and the restaurant had a great buzz, which made the meal a lot of fun. This is a place I’d definitely stop by again when I come to Sapporo!
Source:22594799447's review
ありすさん。
There are lots of unusual toppings, and they also have seasonal fish that are not listed on the menu, so the selection is extensive! The toppings were large and fresh, and every one of them was delicious!
Source:ありすさん。's review
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Photograph:なるぼう
Kurukuru Zushi is a kaiten-zushi (conveyor belt sushi) restaurant located inside Apia. With direct access from Sapporo Station, it is in an easy-to-reach location.
Inside, there is a U-shaped counter surrounding the kitchen space, along with box seats.
Photograph:ベルガモット122
The toppings used for the sushi are fresh, high quality seafood sourced from the market every morning.
The menu features seasonal seafood throughout the year, so be sure to check out today's recommendations as well.
Photograph:ゆみまま0713
The "Dashi-yaki Kani-tama (crab omelet nigiri)" in the photo is this restaurant's signature sushi, made with shredded taraba crab and snow crab.
The dashi-infused egg, carefully cooked by the chefs in-house, is popular even with repeat customers for its rich aroma and delicate sweetness.
マツタケスケモン
・Dashi-yaki Kani-tama (Japanese omelet with crab) (nigiri)
Even during the busy lunch hours, the sushi was served smoothly and without delay. If you come here, the first thing to order is the dashi-yaki kani-tama. The piping hot dashimaki omelet is packed with plenty of shredded crab meat, and this is the kind of menu item you'll want to order again and again. (๑´ڡ`๑)
Source:マツタケスケモン's review
aokib
The tsuri-saba (line-caught mackerel) had great freshness and rich fat, and its flavor spread through the mouth with a highly satisfying taste. On top of that, every topping was high quality, including Hokkaido specialties like hakkaku (sailfin poacher) and surf clam, and despite its great location in the underground area of Sapporo Station, it has the hidden-gem appeal of being relatively uncrowded.
Source:aokib's review
451
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Photograph:chibatan
Ajiko opened in 1970. It is said to be the first kaiten-zushi (conveyor belt sushi) restaurant to open in Hokkaido.
Inside, the lively space centers on counter seating, and it is said to have an atmosphere where solo diners and families can drop by with ease.
Photograph:ハイランドパーク4.42
A popular choice here is a menu that lets you compare different sushi toppings on a single plate.
They offer options such as the “Maguro Kurabe,” which includes chutoro (medium fatty tuna) and bincho-maguro (albacore tuna), and the “Kai Kurabe,” an assortment of different kinds of shellfish.
Photograph:ベルガモット122
Besides nigiri, the arajiru (fish head soup) in the photo is also one of the popular menu items.
It contains many kinds of fish, and the broth is packed with seafood flavor. Many people also said it really hit the spot on a cold body.
ビリー・ブッチャー
• Extensive menu: The board is filled with appealing set options like "Ajiko Zanm i" and "Zeitaku Zanmi," and they have a solid lineup of seasonal fish based on that day’s catch. In the bustle of Susukino, this was a very handy spot where you can casually stop by and enjoy good sushi without any fuss. It was a great meal!
Source:ビリー・ブッチャー's review
545702y
Each piece of seafood is big and, rather than just plump and springy, has a firm, bouncy bite! I couldn't take photos, but every topping I tried was without a doubt delicious!
Source:545702y's review
218
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Photograph:柊山
Kaitenmaru Kita 23-jo Ten in Higashi Ward, Sapporo, is a kaiten-zushi (conveyor belt sushi) restaurant where skilled chefs show off their craft.
They offer toppings sourced from fishing towns and wholesale markets across Hokkaido. There are counter and box seats in total, so it seems easy to use for many occasions.
Photograph:テラ_102
The Special seafood is thick-cut and very fresh, and the sushi is said to be high quality.
The shari (vinegared rice) is not too sharp with vinegar, and it is said to have an excellent balance with the toppings. The menu features sushi from Hokkaido and limited-quantity selections.
Photograph:★★★もんじろう★★★
The "Ichioshi 12-Kan Lunch" is a popular menu item that includes tennen maguro (natural tuna) and homemade shime saba (cured mackerel). Some say the toppings are large and satisfying.
There is also the "Gokumi Lunch," which comes with nigiri plus soba and tempura.
★★★もんじろう★★★
・12-piece lunch
Among them, the ootoro salmon (fatty salmon) was thick-cut with rich fat, making it very satisfying. The engawa (flounder fin) had a nice texture and plenty of umami, and the toro nishin (fatty herring) was in great condition and made a very good impression. Overall, the shari (sushi rice) was a bit modest, giving the topping the main role. Even so, the toppings were large and fresh, so it was hard to feel unsatisfied.
Source:★★★もんじろう★★★'s review
テラ_102
Each piece had thick toppings and a nice sweetness, and every one tasted as good as you would expect. The sushi rice was not too sour, and it was pressed just right.
Source:テラ_102's review
151
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Photograph:もりり
Waraku Honten is known for its fresh seafood, brought in every morning from the Sapporo market.
Inside the conveyor lane, skilled chefs stand ready and prepare authentic nigiri (hand-formed sushi) to order. In addition to counter seats with a lively feel, the restaurant also has box seats that work well for groups.
Photograph:vanity3
They say you can fully enjoy the true texture and sweetness of seasonal seafood, with a focus on Special toppings from Hokkaido.
From classic nigiri (hand-formed sushi) to seasonal limited-time items you can only taste at that time of year, the wide selection is part of the appeal.
Photograph:小僧の仙吉
Of course they focus on the neta (sushi toppings), the stars of sushi, but they also pay close attention to the supporting elements.
For the nori (seaweed), which is essential for items like gunkan-maki (battleship rolls), they mainly use nori from the Ariakekai (Ariake Sea), an area known for its high quality. It is said to be fresh nori with a nice aroma and clean bite.
hide59765
I stopped by for dinner in Sapporo's Higashi Ward. They also have seasonal fish, so I have come here several times. Today, everything I had was good, including nishin (herring), ma-aji (horse mackerel), nama salmon (fresh salmon), and nama hotate (fresh scallop). The salmon Kara-age also made a nice snack to go with drinks. The una-kyu maki (eel and cucumber roll), anago no tempura nigiri (conger eel tempura nigiri), and saba no oshizushi (pressed mackerel sushi) were also tasty.
Source:hide59765's review
さやグルメ
Every piece of seafood was big, fresh, and delicious! I especially liked the nama-hotate (fresh scallop) and nama-salmon (fresh salmon). The chawanmushi (savory steamed egg custard) was also just my kind of flavor✨I visited again for the first time in a while and left Manzoku.
Source:さやグルメ's review
118
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Photograph:hirosee128
Matsuriya Sapporo Shinkotoni Ten is a conveyor belt sushi restaurant committed to local production for local consumption. In addition to this location, it also has branches in the Sapporo, Kushiro, and Tokachi areas.
The interior is spacious, bright, and lively. There are counter seats and box seats, so it works well for both solo diners and groups.
Photograph:柊山
The toppings used for the sushi are seafood delivered directly from the coastal waters of eastern Hokkaido, including Kushiro and Nemuro. They serve seasonal catches, so you can enjoy dishes packed with rich flavor.
The photo shows mushi anago (steamed conger eel) nigiri sushi. This is a great piece that lets you enjoy the good taste of its tender, plump flesh.
Photograph:kamelot555
For the sushi rice, they use an original blend of rice.
For the vinegar, they use their own house brand based on sake lees vinegar with the umami of kombu kelp. For the soy sauce, they use Rausu kombu kelp from the Shiretoko Peninsula in Hokkaido and bonito.
miyuki111799
I want to eat sushi so badly! So I went to Matsuriya. I had toro iwashi (fatty sardine), abura karei (oil-rich flounder), toro-taku (fatty tuna and pickled daikon roll), hamachi (young yellowtail), and more, and the abura karei was especially delicious! I wanted to eat tachi (cod milt), but it seems they have hardly been getting any in since March, which was a shame. Still, everything was good and I was very satisfied♡
Source:miyuki111799's review
Ripton09
I visited again for the first time in a while. I like other sushi restaurants too, but personally I like Matsuriya. I went around lunchtime, and the ordered dishes came quickly, the toppings were large, and just a few plates were enough to fill me up. The taste was also very good☺️
Source:Ripton09's review
184
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Photograph:食べ過ぎ太り過ぎ
Sushidokoro Nagoyakatei Shinkotoni Ten is a popular restaurant where you can enjoy authentic conveyor belt sushi made with the skill of expert chefs.
Reviews also speak highly of the lively and energetic service from the staff. With its bright atmosphere, it seems like a great place to enjoy a pleasant meal.
Photograph:ケン0819
The sushi toppings use fresh fish shipped directly from production regions such as Kushiro. The toppings, cut into large pieces by skilled chefs, are satisfying to eat and have a reputation for a high level of Manzoku.
Along with classic nigiri, one of the charms of this restaurant is the variety of preparations for the same type of fish, such as aburi (seared) and lemon salt.
Photograph:ひつち
If you are not sure what to order, the "sankan-mori (three-piece assortment)" is a good pick, letting you enjoy seasonal picks and popular toppings all at once.
They also offer performance-style menu items such as "kobore ikura (overflowing salmon roe)," served with lively calls, for a dining experience with a fun live feel.
7691a0
I visited at lunchtime. Hokkaido quality! I was so happy to get such great sushi toppings at a conveyor belt sushi place. The Abashiri-produced nishin (herring) sushi was outstanding!
Source:7691a0's review
e01519
I arrived at the restaurant around 8 p.m. on a Friday, but the place was spacious and I got in without waiting! You order from a touch panel. Each piece of sushi was big, and it was still big even with half-size shari (sushi rice) lol. It was tasty and there was no line, so I recommend it!
Source:e01519's review
91
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Photograph:kaite532
Kaiten Zushi Toriton Toyohira Ten in Toyohira Ward, Sapporo, is a popular spot where you can casually enjoy authentic sushi made by skilled chefs.
Inside the lively restaurant, the spirited calls of the chefs fill the air, and it is said to be a place loved by locals as well.
Photograph:いしもつ
They serve kaiten-zushi (conveyor belt sushi) made with Special seafood from Hokkaido, prepared fresh each time, so you can enjoy outstanding freshness.
The photo shows nama salmon nigiri (fresh salmon sushi). The rich salmon is served in thick slices, so you can enjoy its firm texture.
Photograph:たいふらい
They are also particular about the temperature of the shari (sushi rice), the balance of the vinegar, and the firmness of the nigiri so the flavors of the toppings stand out.
The smooth mouthfeel and the perfect sense of unity between the neta (sushi topping) and shari are also highly praised in reviews.
The star here, without a doubt, is the “giant toppings” that almost spill off the plate. In particular, the nama salmon (fresh salmon) from Hokkaido, hotate (scallops), and rich nishin (herring) are so thick and fresh that they completely change the image of conveyor belt sushi. The portions are too big to finish in one bite, and they are sure to put a smile on your face.
Source:https://tabelog.com/en/hokkaido/A0101/A010303/1005628/dtlrvwlst/B524185008/
Microwave
Toriton is a place I stop by every time I go to Hokkaido! No matter what I order, everything tastes so good that regular sushi just doesn't compare anymore. This time I had some unusual toppings like nishin (herring), katsudako (live octopus), and hirame (flounder), and they were all really delicious with no off notes at all.
Source:Microwave's review
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Photograph:神のお告げ
Kaiten Zushi Erimo Misaki Kikusui Motomachi Ten in Shiroishi Ward, Sapporo, is a restaurant where you can enjoy seasonal seafood delivered from all over Japan.
In addition to counter seats that are easy to use even when dining alone, the restaurant also has spacious table seating, making it ideal for families as well.
Photograph:かまぼこわんこ
The specialty is nama hon-maguro (fresh bluefin tuna), kuromaguro (bluefin tuna) that has never been frozen.
On the menu, you’ll find akami (lean tuna), where you can enjoy the ingredient’s naturally rich flavor, along with chutoro (medium fatty tuna), with an excellent balance of sweet fat and lean meat, and otoro (fatty tuna), with a melt-in-your-mouth texture.
Photograph:Riolog1226
For the shari (sushi rice), the base of the sushi, they use 100% Special Domestic rice. The vinegar paired with the shari is a special sushi vinegar with a well balanced mix of acidity, sweetness, and saltiness.
The nori (seaweed) is also carefully selected, and its rich flavor brings the sushi up a notch.
レブルおじさん
・Otoro (fatty tuna)
The otoro was incredibly good‼️It had plenty of rich fat, and the moment it hit my mouth, it felt like it melted away. The topping was extremely fresh, and the balance with the shari (sushi rice) was just right. The restaurant was also clean and lively, and the staff were pleasant and welcoming. It is easy to see why this place is so popular! It is a restaurant I would love to visit again for the otoro.
Source:レブルおじさん's review
とんこつCセット
Everything was good, but the live ika (squid) and shellfish were especially tasty because they prepared and served them on the spot. They also had unusual items like gyoja-ninniku (alpine leek) tempura nigiri. It was crispy and delicious. It was my first visit, and they also had toppings you can only eat at this time of year, so I was very satisfied.
Source:とんこつCセット's review
313
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Photograph:club32
Kucchauzo is a well-loved local favorite located along Atsubetsu-dori.
Inside, counter and table seats are arranged around the rotating conveyor lane. POP signs on the lane introduce the recommended sushi toppings, and orders are written on paper and handed in.
Photograph:serio9999
The sushi toppings are sourced directly from the market. In addition to the standard menu items, they also offer the day's recommendations and limited quantity toppings.
The large, satisfying toppings are said to be very fresh, with rich flavor spreading across the palate.
Photograph:±0
In addition to sushi made with fresh fish and shellfish, the soups are also popular.
The soup options include ara-jiru (fish scrap soup), which is said to be packed with concentrated fish flavor and plenty of ingredients, and kani-jiru (crab soup), which is known for its tasty dashi-rich broth.
ショージ_K
This is a sushi restaurant you'll want to visit at least once a month. Biting into sushi topped with fresh neta (sushi toppings), cut large and thick, makes you feel happy. The ara-jiru (fish scrap soup) was so good that I had 2 bowls. You write the sushi you want to eat in pencil on a white memo sheet and hand it to the itamae (sushi chef), and the kids love that too.
Source:ショージ_K's review
nerineri47
Despite the reasonable prices, the sushi toppings are fresh and highly satisfying. It is amazing to get sushi of this quality at this price. This is a place I would definitely like to visit again when I want to enjoy good sushi without any fuss.
Source:nerineri47's review
267
