Rishiri

A fresh and rich Rishiri-produced salmon roe bowl with a delightful texture. From Hokkaido.

A steamed uni bowl made with rich uni from Rishiri Island, Hokkaido.

A two-color bowl topped generously with Ikura from Rishiri and steamed Uni. Rich and melts in your mouth.

Crab rice porridge seasoned with broth. A warming dish.

Fluffy rice ball made with rice from Hokkaido

Miso soup with clams.

Miso soup with fresh seaweed

Tea-soaked pickled herring over rice

Slippery and fluffy tororo kelp that melts in your mouth.

Fresh extra large scallops for sashimi

Fresh and plump sweet button shrimp

Crispy deep-fried fresh sweet shrimp.

Charcoal-grilled dried Pacific herring

Sashimi of snow crab.

A hairy crab with plenty of miso on its tightened body, boiled on the beach.

Atka mackerel dried slightly by scorching

Fresh octopus served with homemade ponzu sauce

Too big to finish alone. Extra-large Hokke fish grilled over charcoal.

Grilled sole by Sōhachi, cooked over charcoal. Fluffy and delicious.

Grilled dish of Komai

Sweet grilled corn from Hokkaido

Jumbo scallop grilled with butter

Extra large scallop grilled with dashi broth, topped with rich steamed uni

Sweet potato butter made from sweet potatoes

Salted hoya

Assorted set of 3 delicacies of the day

Mix cheese with salted fish milt

Squid sanmasu-zuke with a touch of green chili pepper.

Various types of dried food

Salad with cod roe and potatoes

Homemade pickles

Warabi-ohitashi - Boiled warabi (bracken fern) in a soy-based broth

Hokkaido octopus and warabi with yolk vinegar dressing

Pickled salmon cartilage in vinegar

Homemade izushi from Rishiri

Overnight marinated sea urchin

Appetizer of Steamed Sea Urchin

Herring roe and grated radish

Simmered Kyoto Agé and Warabi

Simmered duck and eggplant

Spring rolls filled with steamed sea urchin, shiso, and cheese

Fried awafu (raw wheat gluten) and tofu in dashi sauce

Spring rolls filled generously with crab meat

Crispy and fluffy deep-fried anglerfish