About Sushi Japan

1 pair of premium catering per day.
You can taste by premiere sushi craftsmen in your room.
Please enjoy a special experience you can not taste elsewhere.

How to Book

Please apply from the reservation form at the top of the TOP page.

Amount 1 person 18,000 yen + 18% (service tax)

Minimum reception fee : without tax 80,000yen(In case of 1〜4 person, 80,000 yen + 18%)
Available time:17:00〜21:00

Chef

Keisuke Sugiyama

He was born in 1975 as the eldest son in the long-established sushi shop “Seizushi Shiten” in Hokkaido’s Iwanai district. Since childhood, he grew up in nature surrounded by mountains and sea, and as far as he can remember, he began helping with the family business, starting his career as a chef.
After graduating from the Sapporo Central Culinary School, he built up and honed his skills at a well-established sushi restaurant.
After returning to Iwanai district, he married and is now a father of three, and he manages the shop with the high ambition of being an evangelist connecting the traditional Japanese culture of sushi with the world to come.
His hobbies include climbing Hokkaido’s mountains, and his favorite sushi ingredient is flounder he has acquired himself.

Yasufumi Sugiyama

He was born in 1979 as the second son in the long-established sushi shop “Seizushi Shiten” in Hokkaido’s Iwanai district. Together with his older brother, he was blessed to grow up in an environment of sushi artisans, and furthered his studies at Sapporo University.
After practicing at Sapporo’s long-established “Suginome”, he began a career at the Royton hotel.
After returning to Iwanai district, he manages the store together with his older brother.
He is widely familiar with sake and wine.
He goes on eating tours to explore Hokkaido’s food culture, and his favorite sushi ingredient is fatty tuna.