個室居酒屋 稚内漁港×稚内牧場 田町店

Assortment of 5 kinds of sashimi (1 serving)

1738 jpy(Tax included)

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(Tax included)

Whole Lobster

1738 jpy(Tax included)

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.

Assorted three lobsters

1298 jpy(Tax included)

Sashimi (from 748 yen including tax)

* Tax included

Salmon 748 yen / Giant Pacific octopus 748 yen / Tuna 858 yen / Scallop 858 yen / Hokki shellfish 858 yen / Shrimp 968 yen / Salmon roe 968 yen / Caviar 968 yen / Snow crab half body 1188 yen / Two abalone 1408 yen

Extra large grilled Atka mackerel

1738 jpy(Tax included)

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(Tax included)

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(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.

Grilled flatfish (3 pieces)

748 yen(Tax included)

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(Tax included)

Grilled quail eggs (3)

638 yen(Tax included)

Grilled corn butter (1 bottle)

638 yen(Tax included)

Crab shell grilled with miso paste (1 piece)

528 yen(Tax included)

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(Tax included)

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(Tax included)

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(Tax included)

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(Tax included)

Salmon toba

638 yen(Tax included)

Assorted skewers (5 skewers)

968 yen(Tax included)

beef steak

1738 jpy(Tax included)

A delicious steak cooked to perfection!

Roast beef/Roast beef yukke

1188 yen(Tax included)

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(Tax included)

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.

Lamb skewers (5)

968 yen(Tax included)

Grilled Lamb Chops (6 pieces)

1738 jpy(Tax included)

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 meat

858 yen(Tax included)

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

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

1848 jpy(Tax included)

[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(Tax included)

[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(Tax included)

[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(Tax included)

[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.

Beef shabu-shabu

1848 jpy(Tax included)

[1 serving]

Thick grilled egg

638 yen(Tax included)

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(Tax included)

Grilled edamame with butter and soy sauce 638 yen (tax included) / Jaga butter 748 yen (tax included) / Kakipon vinegar 968 yen (tax included) / Salt boiled peanuts 638 yen (tax included) / Mentaiko salted fish 968 yen (tax included)

Assortment of 3 kinds of Hokkaido delicacies

1188 yen(Tax included)

If you're going to drink sake, try this first!!

Tuna Shutou / Shrimp Shutou / Skipjack Shutou

528 yen(Tax included)

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(Tax included)

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(Tax included)

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(Tax included)

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

Seafood salad

858 yen(Tax included)

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

Avocado tomato salad

968 yen(Tax included)

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

Caesar salad

968 yen(Tax included)

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(Tax included)

Domestic fresh vegetables Recommended for women with high health consciousness ♪

Seafood fried rice

748 yen(Tax included)

Kimchi fried rice

748 yen(Tax included)

Seafood fried noodles

748 yen(Tax included)

Use plenty of seafood ★

Hakodate specialty: Squid rice

858 yen(Tax included)

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 Ochazuke

748 yen(Tax included)

"Wakkanai, Rishiri, Rumoi" Rausu kelp

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Rausu Kombu is famous for its finest quality kelp harvested in Rausu, Hokkaido.The northern sea of the Shiretoko peninsula is a place where water from rivers rich in minerals gathers.Rausu kelp, grown with plenty of nature's blessings, is a first-class product that has plenty of thickness and length, yet is soft and allows you to fully enjoy the taste of nature.The soup stock from the Rausu kelp is used in high-class restaurants because of its beautifully candy-colored candy color and its subtle sweetness and rich taste.

"Wakkanai, Rishiri, Rumoi" Sarufutsu scallops

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The Sea of Okhotsk is well known as a good fishing ground in the world due to plenty of nutrients flowing in the ocean current.Hokkaido's Sarufutsu village on the bank is famous as a famous scallop.“Sarufutsu scallops”, grown with abundant nutrition in the Sea of Okhotsk, are many that have grown slowly, have thick shells that can be eaten, and have the sweetness of scallops."Sarufutsu scallop" is said to have a particularly good taste when grown for 5 years, and because of its commitment it is also called "natural 5 year shellfish"

<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 Hanasaki 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.

<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.

"Wakkanai, Rishiri, Rumoi"

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"Murasaki sea urchin" with dark purple, thick and long thorns.Sea urchin is the most common opportunity to see on the coast of Japan and is a specialty of Okushiri Island in Hokkaido.The fishing of purple sea urchins on Okushiri Island has been lifted for one month every year since July.The taste of purple sea urchin is refined so that it doesn't get too thick on the front, and it is relatively easy to eat.The color is yellowish.As a 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.

《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.

"Wakkanai, Rishiri, Rumoi"

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Ezobafununi, which is classified as a red sea urchin, is called "Bahununi" because it looks like horse dung.In Shakotan area in Hokkaido, sea urchin fishing is banned in June, but Ezobafun sea urchin is in season from July.Shakotan's sea urchin is characterized by being able to enjoy a firm taste by tightening itself by being struck by the harsh waves of the Sea of Japan.

"Wakkanai, Rishiri, Rumoi" Pretend (Hoteio)

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"Gokko" is a fish that is eaten in Hokkaido and is officially called "water hyacinth".It seems that this name is given because the body that is thick and puffy has a caress like “Nenbukuro” of Shichifukujin.The body color is different between male and female, and the white color of the female is conspicuous overall.In order to lay eggs in the winter season from December to March, they come close to a shallow reef, so they are taken with a gill net.Females in the spawning season have a large amount of eggs, and females have higher market value because they are delicious.

"Wakkanai, Rishiri, Rumoi" Kasube

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In Hokkaido and the Tohoku region, stingrays, such as spectacles, are called “cassbe”.The cartilage of fins is generally distributed as a fillet, and it has long been a popular food in Hokkaido.The main cooking methods are boiled and fried.It has a deep-rooted gelatinous texture with heat.

"Wakkanai, Rishiri, Rumoi"

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The king crab, a companion of the hermit crab, is said to be the meaning of a crab that can be caught at the time when the cocoon is taken or where the cocoon is taken.It is distributed at a depth of 30-360m around Hokkaido, and moves to the shallow coastal area during the spawning season.In Wakkanai, January to May is the fishing season.The crustacea of the king crab has many distinct thorns. When born, the back is purple and the abdomen and scissors are vermilion yellow.When heat is applied, the entire body changes to a bright vermilion.

"Wakkanai, Rishiri, Rumoi"

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The crab that is popular for its sweetness and richness of crab soup is one of the typical crabs.Hokkaido crab has different fishing seasons depending on the production area, from Okhotsk to March to August, from Funka Bay from June to July, from Nemuro from July to October, from Tokachi from November to December, from Kushiro from November to February, In Hokkaido as a whole, it is landed throughout the year.The normal season for hairy crabs is from March to June before molting, but freshly freshly-grown hairy crabs have a different taste at each season and are delicious.

How to do "Wakkanai, Rishiri, Rumoi"

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The fishing season is mainly 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.The history of squid fishing is old, and it was exported to China via Nagasaki although it was a little recorded in the Tenmei years (1781-1788).It became popular after the opening of Hakodate Port in 1859.Speaking of “Sumureika” is like “squid sashimi”, and it is delicious to eat “squid somen” made from fresh and clear sashimi.

"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.

"Wakkanai, Rishiri, Rumoi" Amberjack Sashimi

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Amberjack called Buri Gosanke, along with Buri and Hiramasa.Among them, it has the least amount of fat, but it has a good taste due to its tightness, and the catch of fish is less than that of yellowtail and flounder in the waters near Japan.From the summer season to mid-autumn, when it begins to be caught in Sagami Bay and Sotobo, it begins to get fat in earnest and tastes better.Sashimi and

"Wakkanai, Rishiri, Rumoi"

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A large bonito spine over high heat, cut while hot, put onion and garlic, and patinated with ponzu.The spicy vegetables can be put on a trowel or raised, and the taste is good with little or no.Also sprinkle salt over high heat, cut while hot and eat with citrus fruits."Salting" is good.680 yen (excluding tax)

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".

"Wakkanai, Rishiri, Rumoi"

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The world's largest octopus is said to reach 3 to 5 meters in length.The original demand was low because it tasted more watery than the popular edible octopus, but it has a smooth texture because it is watery, and in recent years it has gained popularity and surpassed octopus have.Shabu-shabu, which is mainly eaten with sashimi but is said to be more delicious than raw, has recently attracted attention, and many places have been added to menus in urban izakayas in Tokyo and Osaka.

"Wakkanai, Rishiri, Rumoi" Hokkaido scallop sashimi

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It is officially called Ubagay, and the name "Hokki" is common in Hokkaido.Distributed in the sandy sea area of all roads except the mountain region.The shape is an egg shape close to a triangle, thick and heavy bivalve.The depth of dive is about 15-30 cm in adult shellfish, but it is shallow in summer and deep in winter.The season is from June to August.Most of them are shipped with shelled live shellfish, used for sashimi and sushi, as well as fried, butter-baked and vinegared dishes.

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.

"Wakkanai, Rishiri, Rumoi" hockey sashimi

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Because the freshness and taste tend to drop, it has not been used for food except in production areas when the distribution and refrigeration technology is not developed, but now it is popular as a delicious fish with advanced distribution technology.Dried fish is a popular menu at izakayas.In the production area, it is made into sashimi (Louisbe), and its taste is said to be "White Toro".The price is reasonable, so it is popular as a home-made side dish such as fried, boiled, meuniere, chanchanyaki.

<Wakkanai, Rishiri, Rumoi> Spiny lobster

1738 jpy(Tax included)

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 to be symbols of longevity, and it has been an indispensable ingredient in Shinto rituals since ancient times as an auspicious food.

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.

<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.

《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.

"Wakkanai, Rishiri, Rumoi" Hokkaido's sincerity

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Shinji is delicious when it snows.The male Shirako is a “tachi”, and ponzu and grated autumn leaves match.The eggs of females are much larger than the kingfisher, and it is Hokkaido style to cook with konjac and ginger.The main character of “Nabe” as well as herself.The internal organs and bones are also used in Sanpei Juice.There is a theory that the pattern of the fish pattern is derived from the pattern of the fish pattern.Normally, the frogs become cloudy because they have the effect of melting their bodies when they breathe out.

"Wakkanai, Rishiri, Rumoi"

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The main production areas are Ishikari, Abashiri, Nemuro, Kushiro, Hidaka and Funka Bay.Although it is caught in the coastal area with stabbed nets from November to December and offshore Musashi and Mashike in September to October, it is caught by offshore bottom nets, but the catch is decreasing year by year.However, fishermen are highly interested in the increase in the grouper's resources, and fishermen's own aquaculture and resource management efforts are being carried out in various places.The season is winter, and it is cooked in salt-boiled, hot pot, boiled, and so on.

"Wakkanai, Rishiri, Rumoi"

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Shishamo, a fish unique to Japan, is distributed only at a depth of 120m or less on the Pacific coast of Hokkaido.The fall is centered around mid-October to late November, when the rivers run up in a specific river for spawning.The rivers that run up are the Kushiro River in the Iburi region, the Saru River in the Hidaka region, the Tokachi River, the Chaji River in the Kushiro region, the Akan River, the Shin-Kushiro River, the Bekkanbeshi Ushikawa River, the Oboro Bunsui River, etc. It is confirmed that the flocks distributed along the coast are genetically different.

《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.