Fujikura

A generous platter featuring bluefin tuna, live abalone, surf clam, scallops, salmon, true squid, octopus head, and homemade pickled mackerel! Large: Serves 4 people for 4,380 yen (tax included 4,818 yen) Medium: Serves 3 people for 3,280 yen (tax included 3,608 yen) Small: Serves 2 people for 2,180 yen (tax included 2,398 yen)

Because it is the finest high-end fish, I want you to enjoy it in the best condition. For that reason, it takes 20 to 30 minutes to prepare each piece after receiving an order. The sweet and savory seasoning is exquisite, ensuring it does not get overwhelmed by the fat of the Kinki, making it so delicious that you'll want rice with it! *The price for the second piece and beyond is 4,950 yen (including tax). *If ordered as an addition to a course meal, the price is 4,950 yen (including tax) per piece.

Special secret dashi. Size is 21 cm! Fluffy and well-cooked with a solid seasoning. A popular signature menu item at 'Fujikura'! ・Small (1-2 servings) Tax included 748 yen ・Large (3-4 servings) Tax included 990 yen

Our sea cucumber vinegar is made by soaking whole, live sea cucumbers in the sauce, allowing them to absorb the flavor thoroughly and resulting in a firm texture.

Using Hokkaido's 'Make-in' potatoes. It takes about 20 minutes to prepare after receiving your order. If you are visiting from outside the prefecture, please give it a try! ^^ ・Small (Serves 1-2) 　Tax included 858 yen ・Large (Serves 3-4) 　Tax included 1,407 yen

Our handmade Zangi, seasoned with garlic and ginger and fried to a crispy perfection, is a proud offering of our shop. It is a popular menu item among local customers. 4 pieces for 770 yen (tax included), 6 pieces for 980 yen (tax included), 8 pieces for 1,298 yen (tax included).

Homemade shumai made with plenty of crab and traditional high-quality ground meat. 308 yen each, orders start from 3 pieces.

This dish is a selected local cuisine from Hokkaido. It features plenty of vegetables combined with salmon, butter, and miso, representing Hokkaido's culinary tradition.

A northern delicacy where cod milt is briefly blanched and eaten with ponzu sauce.

This is the milt of true cod. A winter delicacy, it is a popular dish known for its melt-in-your-mouth texture.

The most popular menu item of the summer. Many customers come to the restaurant just to eat this! The crispy fried corn is sweet and delicious!

Grilling while maintaining an exquisite texture brings out the deliciousness of the asparagus.

Depending on the day's catch, it includes various types such as taranome (young shoots of the Japanese wild mountain plant), garlic chives, fuki no tou (butterbur buds), udo (Japanese wild mountain vegetable), kogomi (fiddlehead fern), katakuri (dogtooth violet), azukina (red bean sprouts), and bamboo shoots, beautifully arranged. Enjoy with sansho salt or tempura dipping sauce.

A local dish from Hokkaido made with potatoes, onions, and other locally sourced vegetables. It features a rich miso soup. Our restaurant uses sansho (Japanese pepper) as a secret ingredient. *Please refrain from ordering only the Ishikari Nabe. (We have seen an increase in customers ordering only the Ishikari Nabe. It would greatly help the restaurant if you could order a few other items as well. We prefer not to create strict ordering rules.)

A classic seafood hot pot filled with plenty of vegetables, salmon, cod, and seafood. The broth is made with Rebun kelp.

A carefully crafted soup made with Kyoto miso, sweet chili peppers, and syrup, boasting a sweet and spicy flavor that is addictive.

Made with locally sourced free-range chicken. The tsukune is well-seasoned and very juicy. It pairs perfectly with the ramen served at the end. A popular hot pot dish.

Using tender and sweet lavender pork. Served with plenty of vegetables. Homemade ponzu sauce.

A luxurious hot pot featuring cod and cod milt served with ponzu sauce.

This is a luxurious hot pot made using a whole Kinki fish. The fat released from the Kinki enriches the Rausu kombu broth. It is also filled with seasonal vegetables, making it very hearty.

Aroma and fat balance well in the Rebun-produced true hokke.

Flavorful male shishamo

While it is delicious when simmered, it is also tasty as dried fish due to its rich fat content.

Sashimi made from the perfect part of the red meat with just the right amount of fat. It is the most popular among sashimi.

Each piece is carefully made. There is a secret to the temperature when curing with salt and vinegar.

Whole shellfish from Hidaka Erimo, served as sashimi in a generous style

Harvested from Tomakomai, it is served as sashimi after a quick blanching without fully cooking.

Soft yet firm with a chewy texture. This octopus from Rebun and Mashike is delicious even without soy sauce.

There has been news about a decrease in squid catches, which has become a topic of discussion. While summer is the peak season, we procure delicious squid throughout the year. The wasabi served alongside it pairs perfectly.

Produced in the Okhotsk Sea

Large size, produced in Mashike, Rebun

Uses fatty ones. Popular among children.

Summer is the peak season. We will serve the best available from Rebun and Hamachiku during that time. 5000 yen to 8000 yen

Enjoy the authentic taste, not frozen, from the Okhotsk Sea in spring and from Funka Bay in summer. 7500 yen to 9500 yen.

Available from April to June. Since it is live, the texture is firm and it has a good amount of fat. Freshness is important, making this sashimi rare even in Hokkaido. 4000 yen to 6000 yen.

The skin and bones will be served as fried. Fried octagonal is also available. 2750 to 3850 yen

The 'shoulder loin' that can only be obtained in small quantities from one animal is tender and has a taste worthy of the highest quality.

Using 250g of pork loin from Tokachi, Hokkaido. Grilled to tenderness, it pairs well with our special black pepper sauce.

Using locally sourced chicken, the acidity of the lemon and the gentle saltiness of the rock salt enhance the flavor of the meat and make it tender.

A hearty tempura filled with vegetables and seafood.

Rich and perfect as a snack with alcohol. Made with homemade ponzu.

Using tender new burdock. Fried crispy with rice flour.

Rich flavor like cheese. Pairs well with sake and red wine.

This classic Hokkaido salad is topped with scallops and shrimp for an even more authentic taste of Hokkaido.

Luxuriously made with crab meat and plenty of vegetables

A snack that can be eaten right away.

Salted fish made with squid from Hakodate, served with buttered potatoes

Chef's selection of sushi

Kappa maki with Hokkaido-grown mountain wasabi. It is one of the popular menu items.

Homemade miso, crispy and delicious!

Warm somen noodles with chicken broth. Perfect for the end.

It was a secret menu item, but due to high demand, it has been added to the main menu. It has an authentic taste.

Using seaweed with green laver, served with miso soup

Served with miso soup and pickles