Hokukai Chazuke Popopurasu

A classic tea zuke that makes you feel grateful to have been born in Japan. It uses the garden plums from Okahata Farm. The crunchy plums and shiso enhance the main star, the pickled plums. A refreshing tea zuke that doesn't get boring.

The flavor of the sea spreads in your mouth with the rock seaweed from Yakujiri Island, which pairs perfectly with tea zuke.

A tea zuke made with red turnips from Rumoi. The red turnips are mixed with honey to bring out their sweetness, resulting in a refreshing finish. Other ingredients, including several types of red turnips, are added to create a tea zuke that is light and does not linger, focusing on 'health' and 'beauty' for the next day.

Butter in chazuke?? Many may find it strange, but this seemingly unconventional chazuke is our most popular dish. We mix butter with tarako that has been pickled in wasabi. The butter is served separately to enhance the enjoyment of the dish. Please experience the fusion of Hokkaido butter and chazuke.

There are various parent-child combinations, but the pairing of 'salmon' and 'ikura' (salmon roe) is exceptional. First, enjoy the broth with just the 'parent' before adding the 'child' later. This is the way to enjoy 'Oyako Salmon Chazuke' in the Poppo style.

When it comes to dashi chazuke, it's all about tai chazuke. The gentle flavor of tai chazuke brings a sense of happiness after a drink. It pairs perfectly with our original Japanese-style dashi.

A dish featuring Shiraoi beef shiguré topped with cream cheese from 'Kawase Cheese Factory' in Osakikamijima. When broth is poured over it, it transforms into a risotto-like finish. Be sure to try this 'Beef Creamy Chazuke' first, especially the weekday-exclusive 'Stone Grilled Chazuke'.

The ochazuke made with real tuna changes color as if the tuna is blushing when the broth is poured over it. It evokes the autumn leaves of Hokkaido. It is sure to be enjoyed as a main dish, not just as a closing dish.

A luxurious chazuke made with jumbo scallops from Bekkai Town. The butter used is 'grass butter' from cows raised solely on Bekkai's grass.

Chazuke made with buri from Samani Town. The fatty, locally sourced buri is enhanced with a sweet sauce and the flavor of sansho pepper. A chazuke that is incredibly satisfying.

A bowl filled with seven types of seafood, including sweet shrimp, scallops, bluefin tuna, crab, and salmon roe. A tea zuke that you want to try at least once in your life, feeling happiness with every bite.

Chazuke made with Matsumae-zuke delivered directly from Matsumae Town.

Eight slices of Mazume's squid are served with Kaga Hojicha for shabu-shabu. The unique odor disappears instantly, leaving a refined and transparent flavor. The dipping sauce uses sakura ponzu.

Luxuriously served with six snow crabs and Kaga Hojicha. The unique odor disappears instantly, leaving a refined and transparent flavor. The dipping sauce uses sakura ponzu.

Made with true soy fish from Matsumae Town.

Using flounder from Matsumae Town.

A dish made using Ezo deer from Tōbetsu Town. Please enjoy it with raw miso and wasabi.

This 'sea salt' is made by extracting seawater from the waters off Mukawa, where the elusive shishamo fish thrive, and then concentrating it through sun-drying and crystallizing it in a kettle. 'Hana no Shio', carefully crafted by local fisherman Yoshimura, enhances the flavor of deep-fried dishes.

Deep-fried shrimp / Natural scallops / Crab claws / Octopus heads - an assortment of 4 types

The asparagus carefully cultivated in the greenhouse at Kosaka Farm is rich in moisture and has a deliciousness that defies the common perception of asparagus. These are the vegetables from Mr. Kosaka, who only ships high-quality produce. This is asparagus that even those who dislike it should try at least once.

The green body is built like an athlete. It is said to be much sweeter than one might imagine, and even the seeds are edible. A surprise and a delight...

Deep-fried yam known as Daruma Yam. The Nakazawa family's yams, cultivated over four generations, are grown using a unique method that emphasizes soil preparation, activating vitamins and enzymes to create 'living yams.' They have an exceptionally strong stickiness, making them perfect for deep-frying.

Three carefully selected types of vegetables deep-fried in five different oils. (Subject to seasonal changes.)

Uses smoked butter. You can choose between squid salted fish or mefun. What will you choose... will you go with the safe option of squid...?

What is true happiness...? We pursued this question.

Our proud version of namero with a special seasoning. Made with mackerel from Samani Town. It pairs perfectly with sake.

Using soy sauce koji from the Osuka Farm in Mukawa Town. The melt-in-your-mouth flavor of the bluefin tuna has many repeat customers.

Tossed in our original yukke sauce. The egg yolk is from flaxseed eggs raised on rice at Agricola Farm.

Grilled with rock salt to enhance the natural sweetness of the salt.

Luxuriously steamed with Hokkaido pure rice sake.

A very spicy salmon roe marinade taught by fishermen.

An appetizer of ankimo tofu and crab miso tofu.

Be sure to try the scallops marinated in dried shrimp and sesame oil.

Uses 'Phantom Plum' from Okahata Farm. An original zangi with a hint of plum flavor.

An original octopus zangi that challenges the softness of the best pickled octopus in Japan.

Contains bacon from Tōbetsu, cheese from Nagamanbe, and asparagus from Mukawa.

Asano sausage, Iberico pork, delicious pork, a platter of small sausages with different lengths and thicknesses. Sprinkled with garlic for stamina enhancement. *Scissors will be provided, so please cut and enjoy.

Asano Farm's Smile Pork is raised with wheat and water from Tobetsu Town, resulting in a distinctive white fat and a flavor that is sweet and rich.

The grilled umami will captivate you.

Customers who cannot eat green onions are kindly asked to refrain. Customers who cannot eat crunchy food are kindly asked to refrain.

Stir-fried garlic and edamame in olive oil.

A local dish from Hokkaido made with one measure each of green chili, koji, and soy sauce.

Simply just crab miso.

Grilled crab miso with a unique flavor.

Enjoy the aged cheese that won the Minister of Agriculture, Forestry and Fisheries Award with wasabi soy sauce.

A snack made using cream cheese from the Osakikamijima River Cheese Factory.

A carefully curated assortment of pickles, secretly aiming for Instagram appeal...

Made with tuna flakes and salmon soy sauce. Be sure to try our dashi rolled omelette, which is enhanced by our Japanese-style dashi. We use special flaxseed eggs to achieve a white finish.

Dumplings made with Shiraoi beef.

The dumplings, hidden in color, aroma, and flavor, are now unleashed...

Made with Yoichi tomatoes and cream cheese, seasoned with salt koji, and finished in a Caprese style.

Enjoy with Caesar dressing coated with rice crackers and corn tea.

The harmony of wasabi dressing and mountain wasabi will tickle you.

A delicacy made by grilling squid from Setana Town to bring out its savory flavor. It's better to grill the squid...♪

Strongly flavored ★★★ A salted fish roe made from the bloodline of salmon.

Strong flavor ★★★★ Please enjoy it with cream cheese.

Strong Flavor Level ★

Mehun / Katsuo Sakekasu / Hakodate Squid Salted Seafood - a three-item platter

Please enjoy it with your preferred amount of sake 'Winter Fireworks' drizzled on top.

Original gelato made with Kaga Hōjicha tea

Nutritious gelato made directly from locally produced aronia.

A Japanese-style gelato made with beets.

Sweet pickled plum from Okahata Farm in Wakayama Prefecture. Enjoy with Japanese tea...