#Japan #Tokyo #Hokkaido #Susukino #Jingisukan

A Taste of Hokkaido in Tokyo: The New 'Hokkaido Jingisukan and Seafood Grilled Susukino'

On February 20, 2026, a new culinary adventure will begin in Sangenjaya, Tokyo. After a decade of training in Susukino, Hokkaido, chef Akira Nishikawa is set to open his own restaurant specializing in the unique flavors of his home region. This place, aptly named 'Hokkaido Jingisukan and Seafood Grilled Susukino,' aims to bring a piece of Hokkaido’s gourmet culture to the heart of Tokyo.

Crowdfunding for a Culinary Dream

As part of the preparations for this new establishment, a crowdfunding campaign has begun. This initiative not only aims to raise funds but also offers backers exclusive rewards, allowing them special access to unique dining experiences before the official opening. The goal is simple: to establish a small hub in Sangenjaya where authentic Hokkaido ingredients can shine in a cozy setting, parallel to the dining scene in Sapporo’s famous Susukino district.

From a Culinary Passion to Reality

Though born and raised in Tokyo, Chef Nishikawa has always felt a deep connection to Hokkaido through his family's roots in Sapporo and Hakodate. Each visit to his grandparents' home left him enchanted by the local seafood and impactful flavors:

• - The freshness of conveyor belt sushi.
• - The clean taste of sea urchin.
• - The texture and flavor of live squid and vegetables.
• - The sweetness of fresh potatoes.
• - The tenderness of freshly cut lamb.

These experiences shaped his culinary insights, culminating in the mission to share the wonder of Hokkaido cuisine.

The Allure of Susukino

Susukino is known as one of Japan’s premier entertainment districts, a hub where the best of Hokkaido's culinary offerings thrive. With this new venture, Nishikawa plans to replicate the true essence of Susukino's delicacies right in Sangenjaya.

However, he recognized a challenge: how to savor the quality of Hokkaido’s taste without traveling miles north. Committed to offer the same genuine flavors he experienced growing up, he decided to embark on this entrepreneurial journey after a decade of hands-on culinary experience in Susukino.

Quality Ingredients from the North

Using long-established supplier networks built during his time in Hokkaido, Nishikawa sources high-quality, locally-loved ingredients for his new restaurant. His goal is to provide Tokyo residents with fresh seafood and specialty lamb directly from Hokkaido, specifically highlighting Icelandic lamb for its unique flavor that diverges from the typical gamey taste of other lamb types. The meticulous care that’s taken in raising these animals results in tender meat that is entirely devoid of unpleasant odors, broadening diners’ perceptions of lamb.

Nishikawa insists on using only the best ingredients, ensuring that diners enjoy dishes of unparalleled quality. Furthermore, he intends to serve a selection of exquisite wines and craft beers that complement Hokkaido’s flavors.

A Cozy Atmosphere in Sangenjaya

Nishikawa chose Sangenjaya not just for its proximity to Shibuya but for the area's charming vibe. Unlike heavily touristy areas, the neighborhood maintains a strong sense of community, where customers can engage in genuine conversations with the owner and fellow patrons—an environment conducive for both new visitors and regulars alike.

The restaurant will embody an intimate atmosphere, perfect for casual dining yet elevated enough for those seeking exceptional culinary experiences. With a philosophy focused on high-quality ingredients served amidst a warm and inviting backdrop, Nishikawa envisions creating a beloved establishment that feels like a second home.

Engage with Our Community

As part of the restaurant’s vision, Nishikawa is excited to connect with local residents and patrons through various crowdfunding benefits. Guests can look forward to unique dining experiences and the opportunity to enjoy Hokkaido's authentic culinary creations at exclusive pre-opening rates.

In addition to the dining experiences, the campaign includes returns such as pre-order seafood deliveries straight from Hokkaido and private dining events, fostering a community-centric atmosphere right from the outset.

Through these offerings, Nishikawa aims to extend an invitation to experience the rich culinary heritage of Hokkaido, right in Tokyo. His passion for food and a community-driven approach promise a warm welcome to those who walk through the doors of 'Hokkaido Jingisukan and Seafood Grilled Susukino.'

Conclusion

As the opening day approaches, the excitement and anticipation build. Nishikawa hopes to not only deliver the finest Hokkaido cuisine to the people of Sangenjaya but also create a space where fond memories and delicious meals are shared. If you’re eager to experience this culinary journey from Hokkaido, mark your calendars and support the campaign—where flavor meets community in every bite!

For more information and to support the restaurant, please visit our crowdfunding page!