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Hokkai Tei
北海亭
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A renowned Japanese restaurant where you can savor nature's bounty and seasonal ingredients
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Japan Valutazioni degli utenti3.40(1risultati)Recensioni
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This is a course that delivers seasonal flavors according to the season♪ This is a luxurious nabe that can only be enjoyed now. Please take this opportunity to try it. Please note that the nabe may be subject to change depending on the time of reservation and availability. Please contact the restaurant for details.
This course includes all-you-can-drink service and seasonal delicacies. Please take this opportunity to try it. Please note that the nabe may be subject to change depending on the time of reservation and availability. Please contact the restaurant for details.
This is a course that includes all-you-can-drink premium beverages and seasonal delicacies. Please take this opportunity to try it. Please note that the nabe may be subject to change depending on the time of reservation and availability. Please contact the restaurant for details.
Fresh and large horse mackerel delivered from Matsuwa Fishing Port in Kanagawa and Sakai Port in Tottori, perfectly fried to be crispy on the outside and fluffy on the inside. This is Hokukai-tei's most popular signature dish! Enjoy it with Hokukai-tei's original sauces 'Red' and 'Black'.
We carefully select fresh fish delivered from Misaki Port in Kanagawa, from 'Ohata Fresh Fish'. The soy sauce is 'Miracle Soy Sauce' from Yagisawa Shoten in Rikuzentakata, Iwate Prefecture, and the wasabi is real wasabi from Ariga Wasabi Garden in Azumino, Nagano Prefecture. *The sashimi platter may vary in content and price daily depending on the supply situation. Please ask the staff for more details.
We offer seasonal flavors that can only be experienced at this time of year as 'Today's Special'.
We serve fresh vegetables from Niigata and Myoko with our homemade oil miso. Enjoy another drink while savoring the miso little by little!
Fresh wasabi from Ariga Wasabi Farm in Nagano Azumino wrapped in sushi. Enjoy with sake and sashimi.
Thin and firm mozuku seaweed is combined with needle ginger and our homemade three-part vinegar seasoned with dashi.
A fragrant potato salad made with Akita's iburigakko, smoked cheese, smoked cashews, and potatoes from Niigata's Myoko Kogen, finished without using mayonnaise.
Sajima's chirimenjako and fresh long green onions from Myoko Kogen are stir-fried until crisp and served on top of the tofu.
Delicious tomatoes directly delivered from the tomato fields of the Ishino couple at 'FARM YARD Ishino'. Enjoy the varying flavors of the tomatoes depending on the season, paired with a subtly sweet plum jelly.
Kinpira made with crunchy mountain jellyfish from Azumino, coated in the rich flavor of Wagyu. The seasoning evokes the sweet and savory taste of sukiyaki.
The term 'Oomasaari' means superior in size and taste. These peanuts are more than twice the size of regular peanuts, characterized by their moist, soft texture and sweet, fluffy flavor!
The umeboshi, which has been thoroughly desalted and lightly fried, is soft and has a juicy sweetness, almost like a dessert. It's a hidden popular menu item!
Large, chewy cheese-stuffed chikuwa is deep-fried in tempura style. Generously topped with aonori (green seaweed).
Sweet potatoes directly shipped from Niigata Myoko Kogen, fried to have a moist interior and a crispy exterior.
The texture is 'chewy and bouncy?', and the more you chew, the more umami seeps out. It's a snack that pairs well with any alcohol. Feel free to dip it in mayo and soy sauce to your liking.
Juicy fried chicken made from the pure domestic brand 'Junwaki'.
Stuffed with plenty of mentaiko inside crispy and juicy chicken wings.
Thick, fresh shiitake mushrooms directly delivered from Myoko Kogen are stuffed with chicken meatballs, grilled, and coated with a sweet and savory sauce.
Tender and juicy, hot Wagyu dipped in plenty of homemade ponzu with grated daikon!
Grilled rice balls made with shiso mixed in and grilled to a crisp finish, perfect for adults.
The authentic Edomae anago has been made into battera, finished with a sharp, not overly sweet sauce.
Made with hojicha from Ogihara Tea in Shizuoka, handcrafted in-store. Smooth and creamy, served with a refreshing hojicha jelly.
This sake is brewed by the oldest brewery in Nagano, 'Sakisen Kurano,' under the guidance of toji Mariko Chino. It uses Miyama Nishiki rice from Nagano Prefecture. It has a pure flavor with a crisp finish, achieving a delicate balance of softness and richness.
This sake is brewed by the oldest brewery in Nagano Prefecture, 'Sakisen Kurano,' under the guidance of master brewer Mariko Chino. It has an alcohol content of 21%, which is among the highest levels for brewed beverages! It features a rich weight and sweetness, and is an extremely dry local sake. Recommended for those who enjoy whiskey or shochu. Also great on the rocks.
A rare red sake brewed by Kuniko Mukai, the toji of Mukai Shuzō in Kyoto. It is a new type of sake that is sweet and sour with a pleasant mouthfeel. Surprisingly, it is recommended to enjoy it as a hot sake to appreciate its unique flavor!
Sake brewed by Rumiko Mori, the toji (master brewer) of 'Mori Ki Sake Brewery.' The label is characterized by the artwork of Akira Oze, the author of 'Natsuko's Sake.' The sake brewed with yeast No. 9 has a rich flavor while maintaining a refreshing mouthfeel, making it highly compatible with any dish!
Recommended for those who want to sample a little bit of sake from Sake Senkura 'Kawanakajima', Mukai Shuzo 'Inamanmai', and Mori Ki Shuzo 'Rumiko no Sake'!
A refreshing and crisp taste that you won't get tired of. This is the perfect bottle for everyday drinking, loved by the locals.
A sake that has the rich flavor of rice typical of junmai sake, with a light acidity and a refreshing crispness.
This sake was crafted by the brewers of Ishinomaki, a port town, with the theme 'If it's with fish, it has to be Hidakami!' aiming to create the sake that pairs best with seafood. Perfect for the fish dishes at Hokkatei!
This sake, named 'Tama' which means 'palm', embodies the desire to preserve and pass down handmade traditions. Made from Sasanishiki rice produced in Miyagi Prefecture, it has a mellow flavor with a polished rice ratio of 70%, balanced by a refreshing acidity.
The definitive version of the Yamahai method! Rich body and umami, with acidity perfectly blended, and a clean aftertaste. Especially pairs well with rich dishes.
While it has a rich flavor typical of unfiltered sake, it offers a refreshing finish. Made with 100% Yamada Nishiki rice, it is a vibrant and lively sake.
A super dry junmai sake with a sake meter value of +12, fermented to the limit using the traditional yamahai method. It offers not just sharpness, but a concentrated and high-quality umami.
Using Yamadanishiki rice, it has a rich and refined flavor that feels full-bodied. A sake that allows you to enjoy the ginjo aroma.
If you're drinking sweet potato shochu at Hokkaitei, this is the one! A rare shochu that only five liquor stores in Japan handle. Made using spring water from the foothills of Kirishima and Takachiho, along with carefully selected Satsuma sweet potatoes, this sweet potato shochu is aged for a long time in oak barrels. 'Galarud' means 'you will be scolded' in Kagoshima dialect. If you drink too much, you'll hear 'Galarud!' We also have bottles available.
A refreshing citrus-like quality derived from sweet potatoes, combined with the sweetness of the potato and the fragrant aroma of koji. It has a crisp mouthfeel and pairs well with sweet dishes.
A limited edition product produced in small quantities. Brewed using traditional kame (pot) fermentation and wooden barrel distillation, it has a flavor with a hint of cedar aroma. Characterized by its deep richness and smooth mouthfeel. Bottles are also available.
A luxurious sweet potato shochu that peels each sweet potato and collects only the refined parts, resembling ginjo sake. It is recommended to drink it warmed and served in a black chiyoka. *Since it is pre-diluted with water, it is not available on the rocks.
A special barley shochu that has been aged for a long time in barrels, crafted at a shochu distillery in the beautiful, clear waters of Kirishima and Takachiho. 'Tamagad' means 'surprising' in Kagoshima dialect. It's so delicious that you'll exclaim 'Tamagad!' We also have bottles available.
Barley shochu that has been stored and aged in ceramic jars. It features a refreshing fruitiness and sweet aromas reminiscent of raisins and caramel. Bottles are also available.
A barley shochu with a rich flavor, brought to life by Japan's only 'double distillation at normal pressure.' This is the standard Tenpai that pairs well with Japanese cuisine.
A barley shochu with a fragrant and uniquely rich flavor, made by roasting the raw barley through a process called 'senkoshikomi.' Some may even feel it resembles 'barley chocolate'?!
A refreshing umeshu with the added fragrance and freshness of red shiso, featuring a crisp sweetness. It pairs well with both rich and light dishes, making it a versatile choice! The vibrant ruby color comes from vegetable pigments.
This umeshu, made with sweet potato shochu, features crushed Nanko plums added, resulting in a sweet aroma and a thick, rich flavor that is characteristic of its cloudiness.
Bottle wine is also available from 3000 yen. Please ask the staff.
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