Sekihara

Fresh and crunchy live botan shrimp. A subtle sweetness spreads gently in your mouth! We go to procure them in time with the fishing schedule and carefully transport them to release into the restaurant's tank. Of course, the freshness is outstanding. Botan shrimp fishing occurs twice a year, in spring and autumn. If you ask, we will also teach you how to peel live botan shrimp (laughs). This is a dish you definitely want to try on this occasion.

Scallops caught in Notsuke Peninsula. This year's scallops have very large adductor muscles and are quite satisfying to eat. The chewy texture and sweetness of the adductor muscle, paired with a sharp kick from wasabi, create a delightful experience. You can enjoy them grilled, fried, or with butter, depending on your preference. It's a tough choice...

We topped super large shrimp with a rich and aromatic sea urchin sauce. Once you try it, you will definitely become a fan. This dish has impressed even those who dislike sea urchin and foreigners. The sea urchin sauce uses high-quality rice oil, which is noted for its ability to lower cholesterol levels among cooking oils, making this dish gentle on the body despite its appearance!

When you think of Tomakomai, you think of Hokkigai! We use a whole large black Hokkigai and lightly sauté it with escargot butter (butter with parsley and garlic). The sweetness of the Hokkigai and the flavor of the escargot butter create an irresistible dish that pairs perfectly with drinks!

The most popular dish at Sekihara! A Baron potato is hollowed out and filled with homemade white sauce. The combination of Baron potato and white sauce is outstanding! Please enjoy mixing the rich yet not overly heavy homemade white sauce with the warm and fluffy Baron potato as you eat!

In the vast sky and wide land, the Tokachi beef, raised freely, is a Japanese black cattle known as Dosanko. The richness and umami of its flavor can be simply enjoyed with net grilling.

This is a luxurious soba sushi filled with plenty of crab meat. The sweetness of the omelet and the dashi-infused shiitake mushrooms, along with the crunchy cucumber, create a delightful combination. The soba is made from Tokachi's Shintoku buckwheat.

The master (head chef) who runs the counter at Sekihara is actually... a former fishmonger! You can enjoy carefully selected fresh fish from Hokkaido as sashimi, or request it boiled, grilled, or fried, whichever way you prefer!

This is a platter of seasonal fresh seafood sashimi. For example, from June to August, we have the chip sashimi from Lake Shikotsu. Additionally, there is sashimi of sardines from Kushiro, and saltwater sea urchin. The contents change with the seasons, so please feel free to ask.