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<Wakkanai, Rishiri, Rumoi> Rausu kelp

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Rausu kelp is harvested in Rausu, Hokkaido, and is renowned as the highest quality kelp.The sea north of the Shiretoko Peninsula is where river water rich in minerals gathers.Rausu kelp, grown with the bounty of nature, is a top-quality product that is thick and long yet soft, allowing you to enjoy its full natural flavor.The soup stock made from Rausu kelp has a beautiful amber color that exudes an elegant aroma, and is used in high-end restaurants because of its subtle sweetness and rich flavor.

{Wakkanai, Rishiri, Rumoi} Sarufutsu scallops

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The Sea of Okhotsk is world-famous as a good fishing ground, with plenty of nutrients flowing into it by ocean currents.Sarufutsu Village in Hokkaido, located on the shore, is famous for its scallops.Sarufutsu scallops, which are grown on the nutrient-rich waters of the Sea of Okhotsk, tend to grow large and relaxed, with satisfying, thick adductor muscles and the full, natural sweetness of the scallops.It is said that Sarufutsu scallops that have been grown for five years taste especially good, and because of this, they are called "natural five-year-old scallops."

<Wakkanai, Rishiri, Rumoi> Hanasaki crab

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The shell is about 15cm in size and has spikes all over its body.It is characterized by its thick, short legs, and although its name includes the word "crab," it is actually a member of the hermit crab family.The shell is hard and has thorns, so kitchen scissors are essential when peeling it.Although it is said to have a high fat content and a bland taste, the thick legs are packed with meat, giving it a texture similar to that of shrimp, which seems to be what makes the crab so popular.In addition to being eaten raw, it is also used grilled with salt, boiled with salt, and as an ingredient in miso soup.

<Wakkanai, Rishiri, Rumoi> Purple sea urchin

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The purple sea urchin is a deep purple creature with long, thick spines.This is the most common type of sea urchin seen along the coast of Japan, and is a specialty of Okushiri Island in Hokkaido.Fishing for purple sea urchins on Okushiri Island is only allowed for one month starting in July each year, and during that period purple sea urchins from Okushiri can be seen at places like the Hakodate Morning Market.Purple sea urchin has a refined flavor that is not too rich, making it relatively easy to eat.The color is yellowish.It is a widely eaten species of raw sea urchin.

<Wakkanai, Rishiri, Rumoi> Salmon roe

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In Japan, salmon eggs are called ikura, but "ikura" is originally a Russian word meaning fish eggs.The normal form of the eggs inside the ovaries is called sujiko, and immature eggs that cannot usually be separated are sold salted with the ovaries still attached.If the eggs are immature, the kernels will break, and if they are too mature, the skin will remain when eaten, resulting in a poor texture, so eggs that are just the right level of maturity are selected for making salmon roe.The ripe eggs of the chum salmon that swim up the rivers to spawn in the fall are said to be the most delicious.

<Wakkanai, Rishiri, Rumoi> Sea urchin

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The red sea urchin, Ezo bafun sea urchin, is called "bafun sea urchin" because it looks like horse manure.In the Shakotan area of Hokkaido, sea urchin fishing opens in June, but the season for Ezo bafun sea urchins begins in July.Shakotan sea urchins are characterized by their firm flesh due to being tossed around by the harsh, rough waves of the Sea of Japan, giving them a rich flavor.

<Wakkanai, Rishiri, Rumoi> Gokko (water fish)

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"Gokko" is a fish eaten in Hokkaido, and its official name is "hotfish."It seems that this name was given to this creature because its plump, swollen belly gives it a charming appearance similar to Hotei, one of the Seven Lucky Gods.Males and females have different body colors, with females being noticeably white overall.During the winter season from December to March, they approach shallow reefs to spawn, and are caught there using gill nets.During the spawning season, females carry large amounts of eggs, and because these eggs are delicious, females have a higher market value.

<Wakkanai, Rishiri, Rumoi> Kasube

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In Hokkaido and the Tohoku region, stingrays such as the spectacled kasube are called "kasube."The cartilage part of the fillet is commonly sold as fillets, and it has long been a popular home-cooked food in Hokkaido.The main cooking methods are simmering and deep frying.It has a loyal following due to its gelatinous texture that thickens when heated.

<Wakkanai, Rishiri, Rumoi> King crab

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Red king crab, a type of hermit crab, is written as "taraba kani," which is said to mean a crab that is caught in the season when cod is caught, or in places where cod are found.It is found around Hokkaido at depths of 30 to 360 meters, and migrates to shallow coastal waters during spawning season.The fishing season in Wakkanai is from January to May.The king crab's shell has many distinct spines, and when it is born its back is purple, while its ventral surface and claws are crimson yellow.When heat is applied, the entire body turns a vibrant crimson color.

{Wakkanai, Rishiri, Rumoi} Hairy crab

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Hairy crab, popular for its sweet taste and rich crab roe, is one of the most representative flavors of crab.The fishing season for hairy crabs in Hokkaido varies depending on the production area. For example, Okhotsk crabs are caught from March to August, Funka Bay crabs from June to July, Nemuro crabs from July to October, Tokachi crabs from November to December, and Kushiro crabs from November to February. Looking at Hokkaido as a whole, they are caught throughout the year.The general peak season for hairy crabs is between March and June before they molt, but freshly caught hairy crabs have different flavors depending on the season and are delicious.

<Wakkanai, Rishiri, Rumoi> Dried squid

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The fishing season is mainly from summer to autumn, with catches starting in June in Hakodate, from August to the end of November in Rebun, from July to October in Wakkanai, and until early December in Rausu.Squid fishing has a long history, and records from the Tenmei era (1781-1788) show that a small amount of squid was exported to China via Nagasaki.It became popular with the opening of the port of Hakodate in 1859.Just as the word "surumeika" brings to mind "squid sashimi," the fresh, transparent flesh is delicious when eaten as sashimi or thinly sliced "squid somen."

<Wakkanai, Rishiri, Rumoi> Amberjack sashimi

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Along with yellowtail and amberjack, amberjack is known as one of the three great yellowtail fish.Although it has the least fat of all the fish, it has firm flesh and a refined flavor, and because it is caught in smaller quantities in Japanese waters than yellowtail and amberjack, wild ones in particular are highly prized as a luxury fish.When they start being caught in Sagami Bay and the outer Boso Peninsula from the height of summer through mid-autumn, they begin to gain fat and become more delicious.Sashimi and

<Wakkanai, Rishiri, Rumoi> Seared bonito

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The back of a large bonito is grilled over high heat, then sliced while still hot, topped with onions and garlic, poured over ponzu sauce, and pounded.The taste is good whether you pile on a generous amount of spicy vegetables or just use very few.Then sprinkle salt on it, grill it over high heat, and slice it while it's still hot and eat it with citrus fruits."Salt tataki" is also delicious.680 yen (excluding tax)

<Wakkanai, Rishiri, Rumoi> Giant Pacific octopus sashimi

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It is said to be the largest octopus in the world, reaching a length of 3 to 5 metres.Originally, demand for this fish was low because its flesh is waterier and less flavorful than that of the popular edible common octopus, but its watery texture gives it a smooth texture, which has made it more popular in recent years, and it is now surpassing common octopus.It is mainly eaten raw, but shabu-shabu, which is said to be even tastier than raw, has been gaining attention recently, and is now on the menu at many izakayas in urban areas such as Tokyo and Osaka.

<Wakkanai, Rishiri, Rumoi> Hokkaido surf clam sashimi

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Its official name is Ubagai, but in Hokkaido it is commonly known as Hokkigai (surf clam).Found in sandy beaches throughout Hokkaido, except in mountainous areas.It is a thick, heavy bivalve shell with an egg-shaped, almost triangular shape.Adult shellfish dive to a depth of about 15 to 30 cm, but it dives shallower in summer and deeper in winter.The season is from June to August.Most of the shellfish are shipped live with the shells still attached, and are used as sashimi or sushi toppings, as well as being enjoyed in a variety of dishes, such as fried, butter-grilled, or vinegared.

<Wakkanai, Rishiri, Rumoi> Atka mackerel sashimi

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Because its freshness and flavor deteriorate quickly, in the days before distribution and refrigeration technologies were developed, it was not eaten outside of the place of origin, but now that distribution technology has advanced, it has become popular as a delicious fish.Dried fish in particular is a popular menu item at izakayas and other establishments.In its place of origin, it is served as sashimi (ruibe), and its taste is said to be like "fatty white fish."Because it is reasonably priced, it is popular as a home-cooked fish, whether fried, stewed, meunière, or chanchanyaki.

<Wakkanai, Rishiri, Rumoi> Spiny lobster

1738 jpy(税込)

One of the luxury seafood ingredients.The transparent, firm and sweet flesh is indescribable.It is the king of the sea and can be eaten raw, grilled, or boiled.In addition, its long beard and curved waist are considered a symbol of longevity, and it has been an indispensable ingredient in Shinto rituals since ancient times as an auspicious food.

<Wakkanai, Rishiri, Rumoi> Red shrimp sashimi

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In the Okhotsk Sea, when alive, they have a greenish-brown base color with several white or yellow vertical stripes.When heated, the green-brown parts turn red, creating a beautiful red and white striped pattern, which is why it is also known as Hokkaishima shrimp.They mainly live in seaweed beds in inland bays along the Pacific Ocean and the Sea of Okhotsk, and their spawning season is from late August to late September.Boiling in salt brings out the best flavor, so it is said that the best time to eat it freshly boiled is during the fishing season from early summer to summer.The Hidaka, Rumoi and Soya regions also produce button shrimp.

<Wakkanai, Rishiri, Rumoi> Hokkaido Pacific cod

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As the name suggests, cod tastes best when it snows.The male's milt is called "tachi" and goes well with ponzu sauce and momiji oroshi (radish grated with dried red pepper).The eggs carried by the female are much larger than those of Alaska pollock, and in Hokkaido style they are cooked with konnyaku noodles and ginger.Of course, the meat is the main ingredient of the hotpot.Innards and bones are also used in Sanpei soup.There is a theory that the name "mottled" comes from the pattern on this fish's body.Normally, when cod dies, its body dissolves, causing its flesh to turn cloudy, but if it is killed while still alive, you can enjoy the translucent flesh.

<Wakkanai, Rishiri, Rumoi> Flatfish

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The main production areas are Ishikari, Abashiri, Nemuro, Kushiro, Hidaka and Funka Bay.They are caught with gill nets in coastal areas from November to December, and with offshore bottom trawls from September to October off the coast of Musashi Seamount and Mashike, but the catch is decreasing year by year.However, fishermen are very interested in increasing sandfish resources, and in many places they are undertaking aquaculture projects and resource management on their own.It is in season in winter and is cooked in a variety of ways, including grilled with salt, in shottsuru nabe (hot pot), and simmered dishes. Its eggs, called "buriko," are also delicious.

<Wakkanai, Rishiri, Rumoi> Shishamo

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Shishamo is a fish endemic to Japan that is found only in waters shallower than 120m off the Pacific coast of Hokkaido.They swim upstream in schools in specific rivers to spawn, and their peak season is autumn, mainly from mid-October to late November.The rivers they swim upstream include the Mukawa River in the Iburi region, the Saru River and Tokachi River in Hidaka, and the Charo River, Akan River, Shinkushiro River, Bekanbeushi River, and Ohoro Diversion River in the Kushiro region, and it has been confirmed that the populations distributed along the Hidaka coast and the Kushiro and Tokachi coasts are genetically different.

Assortment of 5 kinds of sashimi (1 serving)

1738 jpy(税込)

A luxurious assortment of fresh seafood delivered directly from Hokkaido.This exquisite dish is a feast for the eyes and the tongue, and is made with seasonal seafood.*We accept orders for 2 or more servings.Please feel free to enjoy the sashimi platter in any combination you like, regardless of price.

Assortment of four kinds of sashimi (1 serving)

1298 jpy(税込)

Whole Lobster

1738 jpy(税込)

With its plump texture and sweet flavor that fills your mouth, spiny lobster is not only beautiful to look at, but also allows you to fully enjoy the bounty of the sea.This is a luxurious dish that allows you to enjoy luxury and deliciousness in one dish.

Assortment of three types of spiny lobster

1298 jpy(税込)

Sashimi (from 748 yen including tax)

*Tax included

Salmon 748 yen / Pacific octopus 748 yen / Tuna 858 yen / Scallops 858 yen / Surf clams 858 yen / Shrimp 968 yen / Salmon roe 968 yen / Caviar 968 yen / Snow crab half shoulder 1188 yen / Two abalone 1408 yen

Extra large grilled Atka mackerel

1738 jpy(税込)

Fresh, extra-large Atka mackerel is carefully grilled with salt to make it crispy on the outside and fluffy on the inside.The balance of its unique gentle sweetness and slight saltiness is outstanding.

Overnight dried squid

968 yen

Squid teppanyaki 1180 yen

Shishamo (5 pieces)

638 yen(税込)

A staple on the izakaya menu, with a deliciously savory flavor and a crunchy texture that is irresistible.Tonpeiyaki 748 yen (tax included)

Hokkaido specialty: Komai-yaki (4 pieces)

968 yen(税込)

Komai (ice fish) is a saltwater fish of the cod family that is in season in winter.Their spawning grounds are in the Nemuro Strait and they are widely caught around Hokkaido, so they are loved by people of all ages, from children to adults.This is a classic Hokkaido dish, with fluffy, soft white flesh packed with umami and a unique flavor that goes well with alcohol.

Grilled flatfish (3 pieces)

748 yen(税込)

This fish is caught along the coast of the Sea of Japan and is known for its unique flavor and soft white meat.It is especially in season in the winter, and its fatty flesh is very juicy.The bones are thin and soft, so you can enjoy the whole thing from head to tail.

Grilled cod roe

638 yen(税込)

Grilled quail eggs (3)

638 yen(税込)

Grilled corn butter (1 bottle)

638 yen(税込)

Crab shell grilled with miso paste (1 piece)

528 yen(税込)

It has a rich and creamy flavor.By slowly roasting it, it becomes more fragrant and brings out the deep flavor.

Asari clams grilled on the beach

748 yen(税込)

By slowly grilling the clams with the shells on, the natural flavor of the clams is concentrated, and with one bite, the taste of the sea fills your mouth.

Grilled scallops in butter (1 piece)

418 yen(税込)

A luxurious dish that perfectly matches the plump meat of the scallops with the savory flavor of butter.The scallops are grilled until golden brown in butter, and when you put them in your mouth, their sweetness and juiciness spreads, further enhancing the rich flavor of the butter.

Grilled oysters with butter (6 pieces)

748 yen(税込)

Oysters are so nutritious that they are called "milk of the sea," and are especially rich in zinc and vitamins.Fresh oysters are slowly roasted in butter with the shells still on, bringing out the oysters' natural milky and juicy flavor.The aroma of butter is added, and the rich flavor fills your mouth with just one bite.

A blouse

528 yen(税込)

Salmon toba

638 yen(税込)

Grilled chicken wings (4 pieces)

968 yen(税込)

Deep fried small chicken (3 pieces)

968 yen(税込)

This fish is commonly eaten in Hokkaido and northern Japan. It is a type of cod that is low in fat and has a mild flavor. When deep-fried, its flavor is enhanced and the light taste that spreads in the mouth becomes addictive.You can enjoy the perfect balance of crispy texture and soft flesh.This fish is caught along the coast of the Sea of Japan and is known for its unique flavor and soft white meat.It is especially in season in the winter, and its fatty flesh is very juicy.The bones are thin and soft, so you can enjoy the whole thing from head to tail.

Assorted skewers (5 skewers)

968 yen(税込)

Tokachi young beef steak

1738 jpy(税込)

A spectacular steak cooked to perfection!

Tokachi beef tongue roast beef / Roast beef yukke

1188 yen(税込)

A luxurious dish that allows you to enjoy the deliciousness of slowly cooked tender beef and an exquisite balance of lean meat and fat.

Pork spare ribs (6 pieces)

1078 jpy(税込)

The bone-in ribs are carefully prepared, marinated in a special sauce, and grilled to perfection for a fragrant finish.Crispy on the outside, juicy and tender on the inside, the meat juices fill your mouth.

Hokkaido Genghis Khan

1738 jpy(税込)

Grilled Lamb Skewers (5 skewers)

968 yen(税込)

Grilled Lamb Chops (6 pieces)

2475 yen(税込)

The bone-in lamb is seasoned simply with salt and pepper and slowly cooked to perfection, resulting in a fragrant exterior and a soft, fluffy texture within.

Smoked duck

858 yen(税込)

Beef tendon 638 yen (tax included) / Beef tendon ponzu sauce 638 yen (tax included)

Lamb Sangi

968 yen(税込)

This unique type of zangi is popular in Hokkaido and is marinated thoroughly in a soy sauce-based sauce flavored with garlic and ginger before being deep-fried, so it has the distinct flavor of lamb but is easy to eat, making it a must-have dish for lamb lovers.

Deep fried sandfish (3 pieces)

968 yen(税込)

Originally it was fried flatfish, one of the local dishes of Hyogo Prefecture.Flatfish has no scales and the flesh comes off easily, making it easy to cook and its flavor is mild and easy to eat.Hokkaido's flatfish has a mild flavor with a subtle sweetness and a moderate amount of fat.

Fried potato with cheese

968 yen(税込)

[Limited time offer♪] A treasure box of seasonal seafood: monkfish liver, milt, salmon roe, salmon, and oysters. "Gout hotpot"

1848 jpy(税込)

[1 serving] You can now enjoy the popular gout hotpot in Tamachi! This special dish is available only at this time of year and uses plenty of seafood shipped directly from Hokkaido! This dish uses a lavish amount of seafood, such as monkfish liver, whitefish milt, salmon roe, salmon, and oysters, and is selling out every day! Please make your reservation early ◎

Octopus shabu-shabu

1738 jpy(税込)

[For 1 person] Wakkanai's octopus shabu-shabu is made from the thick leg of an oversized octopus weighing 10-15kg.By making it thin enough to be transparent along the fibers of the octopus, it creates an exquisite texture that is soft and crunchy.*You can change to all-you-can-eat for an additional 1,000 yen per serving.

Ishikari pot

1738 jpy(税込)

[For 1 person] Ishikari nabe is a Japanese hot pot dish that uses salmon as the main ingredient and is cooked in miso, and is a local dish of Hokkaido.

Pork shabu-shabu

1188 yen(税込)

[1 serving] Spring water pork is raised on Hokkaido's fresh air, clean water and feed, and is free of hormones and antibiotics, making it a safe and secure pork.This pork is high in protein and healthy, packed with flavor, sweet lean meat and just the right amount of fat.The loin meat is moderately fatty and tender, making it delicious to eat.*You can change to all-you-can-eat for an additional 1,000 yen per person.

Lamb shabu-shabu

1848 jpy(税込)

[1 serving]

Thick grilled egg

638 yen(税込)

Cold tomato 418 yen (tax included) / Plum cucumber 418 yen (tax included) / Cucumber pickled 418 yen (tax included) / New incense 638 yen (tax included)

Edamame

528 yen(税込)

Grilled edamame in butter and soy sauce 638 yen (tax included) / Buttered potatoes 748 yen (tax included) / Oysters with ponzu sauce 968 yen (tax included) / Boiled salted peanuts 638 yen (tax included) / Mentaiko salted fish 968 yen (tax included)

Assortment of 3 kinds of Hokkaido delicacies

1188 yen(税込)

If you're going to drink sake, start with this!!

Tuna Shutou / Shrimp Shutou / Skipjack Shutou

528 yen(税込)

Our original Shutou, which ferments only the stomach of tuna by long-term aging.Lightly salted soup stock made it easier to eat./ "Shutou" is salted fish internal organs.I mixed it with sweet shrimp to make it salty.

Squid salted fish / scallop salted fish / changer

528 yen(税込)

Salted squid is a fermented food that is salted without heating the squid meat and internal organs, fermented by the enzymes and microorganisms of the material itself, and has improved storage stability with high-concentration salt./ Hokkaido scallop shell string is cut to make it easy to eat and chopped pepper is added to make it spicy.You can enjoy the texture and umami of the scallop string.

Seafood Carpaccio

1188 yen(税込)

What has surprised me recently is that many people think that carpaccio, which can be said to be the representative of Italian cuisine, is a fish dish.Yes, there is.Thinly sliced fish is arranged, seasoned with olive oil and salt, and served as an appetizer with vegetables on top.

Avocado tuna salad

968 yen(税込)

Avocado and tuna go well together, and the smooth texture of the avocado brings out the lean tuna like Toro.

Seafood salad

858 yen(税込)

Salad that is eaten with dressing on top of vegetables using several kinds of sashimi

Avocado tomato salad

968 yen(税込)

A gorgeous Christmas-colored salad with a simple dressing of magic salt and olive oil that complements tomatoes and avocados.

Caesar salad

968 yen(税込)

A mild taste that you won't get tired of.The cheese flavor, which is not too strong, brings out the original beauty of vegetables.

vegetable salad

748 yen(税込)

Domestic fresh vegetables Recommended for women with high health consciousness ♪

Seafood fried rice

748 yen(税込)

Kimchi fried rice

748 yen(税込)

Seafood fried noodles

748 yen(税込)

Use plenty of seafood ★

Hakodate specialty: Squid rice

858 yen(税込)

Ikameshi is a local dish from the Hakodate region that uses squid.The squid's tentacles and guts are removed, and the body is stuffed with washed rice. The rice is secured in place with a toothpick or something similar to prevent it from spilling out, and then it is cooked in a soy sauce-based broth.Ingredients stuffed into the body include finely chopped tentacles and wild vegetables such as bamboo shoots.

Other

748 yen(税込)

Mentaiko tea

• Meat-wrapped rice balls (2 pieces)

  968 yen(税込)

<Kushiro, Abashiri, Nemuro> Konbumori Oysters

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These oysters are farmed in the kelp forests located on the Pacific coast eastern of Kushiro City, the capital of eastern Hokkaido.As the name Konbumori suggests, it is a fishing ground with a coastline rich in kelp resources."Kombumori Oysters", harvested in the Senposhi area facing Akkeshi Bay, are a brand of oysters that are sold nationwide.These small oysters are rich in minerals and have a rich flavor, with a beautiful, slightly transparent light green color.It's quite salty, so it's best enjoyed raw with a light squeeze of lime!

《Shiretoko》 Grape Shrimp

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“Grape Shrimp” caught in Rausu, Hokkaido, is a delicious shrimp known to those who know it with a strong sweetness and firm texture.However, it is rare enough to be called “phantom shrimp” because it is distributed only in part because it has large eggs, a small number of eggs laid, and a small catch.When you are alive, it is red as if you were wearing a scarlet-colored garment, and when you land it, the body color becomes a grape-like color, and the color will fade over time, so choose a dark grape-colored one.

《Kushiro / Abashiri / Nemuro》 Maruemon

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One of the three brands of oysters, Kakiemon, Maremon, and Nagaemon.Among them, Maruemon is a variety that has been shipped all over the country and proves the goodness of Akkeshi oysters.The only varieties that are shipped throughout the year in Japan, and are characterized by their fluffy and rich sweetness.A maremon is a product that has been grown for about one year after a large number of juveniles have been attached to the scallop shell and moved to the Akkeshi sea area for about one to three years.When distinguishing from the other two varieties, it becomes Akkeshi sea area culture.

《Hakodate》 Toi Tuna lean

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Toi Fishing Port in Hakodate City faces the north side of the Tsugaru Straits, and is a good fishing port where the warm current Kuroshio current north of the Sea of Japan and the cold current Oyashio south of the Bering Sea meet.The south side across the strait is Aomori (Oma), about 18 km away.A big feature is the speed of processing after catching tuna.The tuna is immediately lifted onto the ship, quickly processed, and submerged in ice water in the aquarium at the bottom of the ship, maintaining a chilled state.It is said that its freshness is good, its quality is longer than others, and its yield is good.

"Otaru, Niseko, Yoichi"

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Hokkaido's giant clam fishery is carried out only in Ishikari Bay, with Otaru Maehama being a famous locality, characterized by its size.In Otaru, there is a good report that the umami taste of the clam grows in autumn when it stores nutrients in preparation for the winter, and it is said that fishing will take place from October to December.The freshly picked giant clam is removed from the net while it is fresh and boiled while it is alive.In recent years, the movement toward branding Otaru's giant octopus has become active.

Hakodate first sashimi

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It is an auspicious fish that is indispensable for bonsai dishes! The cultured yellowtail can be eaten all year round compared to the cold.It is a representative of the rising fish whose name changes depending on the size.It has been an auspicious fish for a long time and is a necessity for New Year's dishes.Contains a good balance of protein, minerals, vitamins, EPA and DHA, especially rich in vitamin D.The main ingredient of umami taste is inosinic acid.Vitamin D helps the body use calcium effectively.

《Hakodate》 Salmon sashimi

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It is a representative fish caught in Hokkaido, and has a catch of over 2000 tons in a period of less than 4 months since the ban on fishing was lifted in September every year.Salmon have a habit of returning to the river where they were born for spawning in September-October, where they are caught by set nets.The salmon of this period is called "autumn salmon", and the salmon roe possessed by the female is the most attractive.Other than this time, salmon are often caught in fixed nets, but these salmon are called "timeless" in the sense that they "returned at the wrong time".

Hakodate] Ezo Abalone Sashimi

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“Ezo Abalone” has the same level of taste as black abalone, which is said to have good taste, and is the most widely harvested abalone in Japan.Compared with black abalone, it has the characteristics that its shells are long and rich in surface irregularities, but when grown in black abalone habitat, it grows indistinguishable from black abalone.In Kumaishi, Yakumo-cho, Hokkaido, "Ezo Abalone" is farmed and sold locally.

《Hakodate》

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The mussels have a strong scent of salmon, a crispy texture, and a unique flavor filled with the scent of salmon, along with Sazae, and is also popular as a high-class shellfish.Because it is very good in appearance and taste, it is treated as a high-class shellfish in the market.Larger ones are higher and smaller ones tend to be lower.

Hakodate: Peony shrimp

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A shrimp that can grow to about 20 centimetres in length.In Funka Bay (Uchiura Bay) near Hakodate, shrimp are caught in the spring and autumn and brought to Hakodate.Spring button shrimp are said to have delicious meat, but the appeal of autumn button shrimp are the eggs that the females are carrying.What's more, after maturing as males, button shrimp undergo sex changes and become females, so the good news is that all the larger ones are female and you can expect them to be carrying plump eggs.

《Kushiro / Abashiri / Nemuro》 Sanma from Hokkaido

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It is known that seasonal migratory fish is used for open-sea floating fish, but demand increases from late summer to autumn when oil is applied.It is famous for Shigeru Okino, a large-scale, fat-rich zooplankton that grows in the food chain nurtured by nutritious seawater.In recent years, the fresh “Sword Sanma”, which has been scrutinized in a foam box filled with cold seawater by examining the color, shape and weight of the fisherman's attention on board, has been highly evaluated.In addition to sashimi, sushi, and salt-baked food, it is often used as a local specialty such as kelp rolls locally.

《Hakodate》

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The more Hakodate fish is selected, the more familiar it is to citizens and tourists.The squid is Rausu, the center of the Soya region.The fishing season is usually from summer to autumn, from June in Hakodate, from August to the end of November in Rebun, from July to October in Wakkanai, and from December to the beginning of Rausu.Sashimi (squid somen), grilled squid, specialty squid rice, and salted seafood are exquisite.

<Hakodate> Iwashi

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The eastern coast of the Oshima region is a fishing ground, and is generally considered to be the season from summer to autumn, and from July to October in Hakodate.The market is in stock almost all year round, but it is mostly from summer to autumn, mainly in July, and relatively few from winter to spring.Sardines are also called “Nanatsubosi” because they have about 7 black spots in a line on a long and narrow body, but the number of spots varies from individual to individual.Many sardine fats are highly unsaturated fatty acids such as EPA and DHA, which are said to be effective in preventing adult diseases and activating the brain.

《Kushiro / Abashiri / Nemuro》 Akishi clams

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Akkeshi's "Asari" is well-packed and has a rich flavor.Because the temperature of the seawater that grows is low, it grows slowly over a long period of time, and during that time you eat plenty of food and accumulate nutrition, so you can get a lot of good soup stock and it becomes a very strong “clam”.The size is actually almost the same as a swallow, and more than twice the normal size.Moreover, because it is well-packed, you can enjoy plenty of flavor and flavor.It is no exaggeration to say that the production volume is No. 1 in Hokkaido, and the Akashishi clams represent Hokkaido clams.