Masashi Watanabe

Sushi Tanabe in Sapporo, Japan, has been Watanabe’s chef-owner counter since 2008. Its format combines Edomae sushi with Ezomae sushi, using premium natural seafood mainly from Hokkaido and elsewhere in Japan. The fish is managed for best condition, whether that means serving it fresh or cooking it to improve taste. Modern Japanese omakase at the restaurant is built on Edomae technique applied to Hokkaido seafood. Aging, curing and subtle heat are used to lift umami without obscuring the ingredient.

The sequence depends on condition, not ornament: each piece is judged for balance, clarity and placement in the meal. The specialty remains Both Edomae-style and Ezo-mae-style sushi showcasing seasonal Hokkaido ingredients. Edomae contributes method, preservation and finish; Ezo-mae anchors the work in the waters and seasons around Hokkaido. At Sushi Tanabe, the two traditions operate together rather than as separate references.

The deluxe omakase course is selected by Watanabe and begins with an appetizer, followed by five kinds of sashimi, a grilled dish, 12 pieces of sushi, miso soup and dessert. Dishes associated with the restaurant include snow crab chawanmushi, grilled kinki fish and the seasonal sashimi plate, placing warmth, texture and raw seafood condition before the sushi sequence completes the meal.

Signature dishes include Deluxe omakase course at Sushi Tanabe.

Masashi Watanabe has received Michelin Guide Hokkaido — Three Stars for Sushi Tanabe (2012). Three Michelin stars for Sushi Tanabe recognize a counter defined by precision, seasonality and the meeting of Edomae technique with Ezo-mae sensibility. The value of the recognition sits in the consistency of that craft: Hokkaido seafood, controlled preparation, and a meal structure that keeps the ingredient in clear focus.