Sushi und japanische Küche Shikama

Crafted with seasonal ingredients and top-quality toppings - twelve pieces of seasonal selection carefully chosen by the chef. Starting with shrimp from Otaru, Ezo abalone, and sea urchin, it will also feature fresh herring and squid depending on the season. Please enjoy it at the counter. Each piece will be served one by one with care.

Shikama Sushi's most popular menu item features ten pieces including Hokkaido's botan shrimp, surf clam, sea urchin, and salmon roe.

Made with plenty of locally sourced scallops and sweet shrimp from Otaru, finished with nine pieces.

A seafood chirashi topped with various types including toro, Hokkigai, crab, sea urchin, salmon roe, and botan shrimp.

A two-layered chirashi filled with a three-color bowl of sea urchin, salmon roe, and flying fish roe, along with botan shrimp and fresh squid sashimi for a fulfilling moment.

Chirashi with sweet shrimp, salmon, and scallops

A dish featuring fresh salmon roe from Hokkaido, marinated in our special soy sauce, satisfying both your stomach and heart. *Please inquire with the staff for the current price.

Ishikari Ballad with Salmon and Ikura

Everyone's favorite carefully selected fresh salmon from Hokkaido

We are particular about sourcing tuna! The large tuna over 200 kg is what makes it flavorful and delicious.

This is the pride of Otaru, shako. In our restaurant, you can enjoy it as sushi, sashimi, tempura, and baked rice. Please be sure to try shako when you come to Otaru.

Using the liver of anglerfish from Yoichi, it is carefully prepared with Saikyo miso. The rich flavor of ankimo pairs well with the sweetness and aroma of the miso, making it delicious with sake.

White salmon caught off the coast of Hidaka, Hokkaido. It is certified as Silver Saint if it meets the condition of being a male weighing over 3.5 kilograms with tightly adhered scales. It has no peculiar taste and is delicious with the umami of salmon.

In recent years, it has become possible to safely consume raw mackerel by raising it through land-based aquaculture. It has a moderate amount of fat and no strong flavor, similar to the medium fatty tuna. It is a very popular sushi at our restaurant.

A winter delicacy available from September to March. Be sure to enjoy the sweet and creamy milt.

Small oysters caught in Saroma Lake, Hokkaido. In season from October to February. Even though they are small, they are flavorful and taste delicious when eaten with ponzu or salt.

A hearty sashimi with seasonal small dishes, seasonal delicacies, and a side of clear soup

Assorted tempura, seasonal small bowl, seasonal delicacies, pickles, served with a clear soup

Assorted tempura and sashimi, three seasonal small dishes, seasonal delicacies, served with clear soup and pickles, served with clear soup

Tempura, seven kinds of pickles, and a special sauce with a rough soup are very popular.

Two pieces of shrimp fry, pickles, and a rough soup with shrimp fry wrapped in egg based on onion.

Seasonal vegetables, grilled seasonal dishes, three types of fried food and sashimi, pickles, and a clear soup

It takes 20 to 30 minutes to cook.

It takes 20 to 30 minutes to cook.

It takes 20 to 30 minutes to cook.

It takes 20 to 30 minutes to cook.

It takes 20 to 30 minutes to cook.

It takes 20 to 30 minutes to cook.

It takes 20 to 30 minutes to cook.

Our proud dish, young chicken half fry! It is a carefully crafted item that is soft and moist. We recommend making a reservation for those who absolutely want to try it!

A dish that has been favored by local customers and visitors from afar for a long time! It is a menu item that pairs perfectly with squid salted fish and beer.

This is our restaurant's specialty, Hatahata Fried, a unique dish that cannot be found anywhere else.