Luxurious pasta topped with fresh sea urchin from the coastal waters of Hokkaido, enjoyed in a 115-year-old red brick warehouse
This is an Italian restaurant where you can enjoy seafood pasta that generously uses fresh sea urchin from Hokkaido coastal waters such as Shakotan and Rishiri, as well as snow crab, salmon roe, and scallops, staged in an Otaru City-designated historic building that appeared in a novel by Kobayashi Takiji. In the dignified space of a historic red brick warehouse, you will find reliable cuisine awarded Tabelog Hot Restaurant 2026 and Hokkaido wines. A 9-minute walk from Otaru Station.