RESORT GUIDE AKIO SHINYA DANJIRI MATSURI - Powderlife

RESTAURANT REVIEW // chiharu sushiWORDS BY // lizzy hoo PHOTOGRAPHY BY // niseko photographyCOMPACT and unassuming, Chiharu Sushiin Kutchan is packed full of one-timeand regular customers grazing on plattersof fresh Hokkaido seafood.CHIHARU Sushi is just one ofKutchan’s great hideaway dininglocations and the kind of place thatmakes you really feel like you’vestumbled upon somethingtypically Japanese.Stepping in from the cold snowcoveredstreets in Kutchan’s bar andrestaurant district, a warm and jovialface greets us. Maeda-san looksproud of his restaurant and asks usto find a seat, of which there is only asmall four-top table remaining on thefloor, for four foreign-sized bodies.This restaurant fits about 25people in total and has been herefor 27 years. Each table settinghas a clear view of Maeda-san atwork as he works diligently behindthe counter. WIth his head down,Maeda-san glances up only to smile,take orders, grate fresh wasabi, andpluck fresh abalone, shellfish, clamsand scallops from the bubblingtank on the counter. Maeda-san’swife weaves through the tables anddelivers the delicious platters of sushiand sashimi. She is relaxed andhappy, and together, they createa convivial feeling that’s often lost inthe sleek composition ofJapanese dining.Whilst contemplating the menu,Maeda-san calls over the ambientchatter and asks us if we want sushior sashimi – we want both, but heoffers us a “Sashimi Scramble”, asin a mixed selection of sushi. As wesip on glasses of beer, a plate arriveswith deliciously fresh sashimi prawns,abalone, scallops, yellow tail, salmon,squid, tuna and octopus. Having justskied all day, we are famished andthis plate disappears before we havea chance to finish our drinks.For our sushi selection we optfor sea urchin, salmon, eel andmackerel. The sea urchin shouldbe eaten first so that it’s as freshas possible. It’s creamy, deliciousand something that should be triedwhile in Japan; admittedly it’s not toeveryone’s liking. Both the salmonand tuna shine under the lights;their orange and deep pink colourglistens. Best described as ‘fishy’,the mackerel is also a personalfavourite with its oily texture andsharp taste.Also on offer are sets of sushi rollsor ‘maki’ and hand-shaped rolls,as well as various rice bowls suchas uni-don (sea urchin with rice),ikura-don (salmon roe with rice) andtekka-don (tuna with rice).Best of all, Chiharu Sushi is aplace where everyone is welcome– Maeda-san will make sure youhave the best sushi experience at hisrestaurant. It’s definitely a winning mixof casual atmosphere, some of thefreshest local seafood around andambient surroundings.T. 0136 22 5477Location: Nishi 1 chome, Kita 1 jyo,Kutchan-cho,Times: 12:00 pm to 12:00 amLunch and dinner25powderlife issue 31 // January 22 to February 4, 2011 www.powderlife.com26powderlife issue 31 // January 22 to February 4, 2011 www.powderlife.com