Updated: Mar 26, 2021
People visit Hokkaido for numerous reasons. In summer, nature is beautiful, and in winter the island attracts the skiers and snowboarders. Aside from the vast amount of adventures that could be done in Hokkaido, people also visit for the food.
Hokkaido is known for its rich seafood production and local specialties such as ramen, wagyu beef, and dairy products. With the vast amount of food options available, tourists will never be bored to eat!
Sapporo Food Guide
Sapporo is located in the city of Sapporo, Hokkaido, Japan, about an hour north of Tokyo on the north side of the Bay of Japan.
The food in Sapporo is exceptionally delicious and benefits from the diverse environment of Hokkaido and is served in a variety of dishes such as sushi, kimchi, sashimi, ramen, rice, noodles and more. The high-quality locally-grown produce, fresh fruit and vegetables make it a gourmet’s paradise in the north. Below are some of the must try food when in Sapporo:
Ramen Alley is located in Susukino – Sapporo’s downtown area. It’s a narrow alley lined with the best ramen shops in Sapporo. To get there, you just need to Get off at Susukino Station on the Namboku Line.
One of the most popular fish dishes is Kaisen don, a simple dish that can also be enjoyed at the fish market. It consists simply of various seafood garnished with rice and is one of Hokkaido’s most famous dishes.
This incredibly luxurious dish has a bit of everything, with Hokkaido crab, scallops, uni and more ticking off the list of dishes for which you’re willing to fork out money.
You can find this dish in any market in Sapporo. There are various types of fish on the market, such as Kaiyaki, Kaiten and Kisendon, which are all refined with different seafood.
To see the full list of food options that you can explore in Sapporo, check out our vlog:
Start your trip to Sapporo in Hokkaido with an empty stomach. Through the vlog, you can quickly find out what you should eat in and around Sapporo.
Want to read more? Check out our write-up on Niseko here.
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