個室居酒屋 稚内漁港×稚内牧場 田町店

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.

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.

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

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.

Squid teppanyaki 1180 yen

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

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.

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.

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

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.

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.

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.

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.

A spectacular steak cooked to perfection!

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

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.

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.

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

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.

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.

[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 ◎

[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.

[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.

[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.

[1 serving]

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

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)

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

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.

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.

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

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

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

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.

Domestic fresh vegetables Recommended for women with high health consciousness ♪

Use plenty of seafood ★

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.

Mentaiko tea

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!

“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.

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.

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.

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.

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.

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".

“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.

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.

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.

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.

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.

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.

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.