Takeda

A generous serving of marinated salmon and scallops, salmon roe, and dried salmon, featuring the famous products of Shibetsu.

The number one popular dish! A luxurious seafood bowl with fresh sea urchin, salmon roe, and king crab.

This is a rice bowl with salmon and yellowtail. The name is not 'Sakeburi Bowl'! It features rich yellowtail from Shibetsu, grilled alongside salmon and served generously. Please enjoy it with a variety of condiments and seasonings to create your preferred sauce.

We use the highest quality ikura from Shibetsu.

Made with fresh sea urchin from the Nemuro Strait.

This is a rice bowl made with A-rank autumn salmon from Shibetsu, marinated in a special soy sauce. Topped with a spoonful of salmon roe.

A rice bowl featuring scallops from Shibetsu (and Notsuke) marinated in a special soy sauce.

It is a traditional local dish known as Ruibe (frozen sashimi). It is one of the best ways to enjoy the flavor of salmon.

This is the finest salmon ruibe, with firm texture, beautiful color, and no fishy smell. *‘Onboard One-Piece’ is a unique technique from Shibetsu Town where fishermen bleed and immediately kill the fish onboard right after catching it. This method enhances freshness and quality.

Thanks to the blood removal effect, it appears completely white and has no fishy smell at all. This is a confident milt that overturns the concept of milt from various fish species. *'Onboard Single Blood Removal' is a unique technique from Shibetsu Town where fishermen 'remove blood' and 'kill immediately' on the boat right after catching the fish. This method enhances freshness and quality.

Premium salmon roe from Shibetsu. Awarded the highest gold prize at international competitions.

We use the fattiest part of autumn salmon, the belly, and dry it overnight in-house.

Enjoy Chan Chan Yaki, one of Hokkaido's representative local dishes, grilled on a ceramic plate.

The salmon head is simmered until it is tender enough to eat down to the bones.

Smoked in-house using autumn salmon from Shibetsu.

Thinly sliced salmon is boiled in broth and served with homemade ponzu sauce. (Includes various vegetables)

Three representative delicacies of salmon regional cuisine: 'Mehun' (salted kidney), 'Hizuna-masu' (nose cartilage), and 'Chuu' (stomach). (Individual items can also be ordered.)

A rare three-piece sushi set that includes the rare 'Keiji' salmon, which is caught with a probability of only one in 10,000 salmon, the fatty young salmon 'Tokishirazu' caught in summer, and the sea-run 'Sakura Masu' from the stream fish 'Yamame'.

A taste comparison of four types: salmon, cherry masu, shikishirazu, and keiji (young salmon) served as sashimi. *Two pieces of each type.

Young salmon 'Tokishirazu' caught in summer, served as Riebe (frozen sashimi).

Komai is a specialty of the eastern part of Hokkaido, a type of cod fish. Fresh fish is rarely distributed outside the region, and eating it as sashimi (Ruibe) is a unique local delicacy.

We procure fresh 'Komai', a specialty of the Eastern Hokkaido region, and prepare it as homemade salted dried fish.

A representative grilled fish from Hokkaido! *Due to unstable supply conditions, prices are subject to market rates.* There may be instances of stock shortages.

"Kasu-be" refers to "skate" from Hokkaido. It has a cartilage-like texture and is popular as a snack.

Enjoy jumbo scallops from the Notsuke Peninsula, placed on a shell and grilled with a Japanese-style dashi soy sauce flavor using a small grill. *Regular-sized 'Scallop Grilled in Shell' is also available.

This is a large size of the famous delicacy 'Hokkaido Shima Ebi' from the eastern part of Hokkaido. It has a rich flavor and a delightful, bouncy texture. *Prices are subject to market value.

This is scallop from the Notsuke Peninsula, known as one of the best quality natural scallop production areas in the country. It is not just soft; we confidently recommend it for its firm texture, which is a characteristic of natural products!

This is natural surf clam from Shibetsu (may also be from the neighboring town of Otaru depending on fishing and weather conditions). It is served completely raw without boiling! The crunchy texture is the best!

This is sashimi made from large, fatty herring from Bekkaicho!

This is the finest fresh sea urchin sashimi from the Nemuro Strait! *Please understand that due to the unstable supply of the ingredients, it may be out of stock.

Thick and resistant to shrinking when heated, this simple butter sauté is delicious, featuring brand shiitake mushrooms from the neighboring town of Nakashibetsu! Tempura is also available!

Sourced through a reliable hunter, and thoroughly processed, so there is absolutely no gamey smell!

A local staple characterized by its strong sweetness, it is a member of the wakasagi family. There is also homemade overnight dried fish available.

A hearty tempura rice bowl featuring two shrimp, scallops, white fish, and various vegetables, popular among locals.

This is a pork bowl with a homemade sauce that is well-received.

We use homemade flaked autumn salmon sourced from Shibetsu (and the eastern part of Hokkaido).

Place traditional salty 'mountain pickled salmon' on top of rice, and enjoy it with toppings like salmon roe and dried salmon flakes, drizzled with broth.

Authentic curry (spicy) with homemade blended roux and scallop meat. A popular dish among locals!

A special rice ball sprinkled with the finest salmon flakes 'Hana Fubuki' from Shibetsu. (Filled with salmon roe, shredded salmon, cod roe, and kelp)

A luxurious chirashi topped with local ingredients such as sea urchin, salmon roe, scallops, salmon, sweet shrimp, and white fish. *The contents may vary depending on the availability of ingredients.

The fried chicken thigh is seasoned with a Japanese-style soy sauce. Popular among locals! (Includes a small side dish)

Includes salad, one small dish, and chawanmushi (steamed egg custard)

The fish will be salmon or seasonal fish. Comes with one small side dish and one small dish of salmon roe.

This is a set meal featuring grilled scallops and sashimi, a 'scallop feast' (includes scallop sashimi and one small side dish).

Enjoy grilled salmon chanchan-yaki on a hot plate. Please savor it mixed with our homemade special miso sauce and butter. (Includes one small side dish and one small side dish)

Beef steak and three types of sashimi. This is our standard set meal. Includes one small dish and chawanmushi.

A generous serving of tempura including 2 shrimp, white fish, scallops, and various vegetables! Comes with 2 small side dishes and chawanmushi (steamed egg custard).

A luxurious set meal featuring a generous assortment of fresh local seafood sashimi. Includes two small side dishes and chawanmushi (steamed egg custard).

A dish of beef steak grilled with a Japanese-style soy sauce glaze. Comes with one small side dish.

A luxurious set meal centered around locally sourced seafood. Includes grilled fish (or simmered fish), sashimi, tempura, soy sauce marinated salmon roe, two small side dishes, and chawanmushi (steamed egg custard).

A light salt ramen made without animal fats, using scallops and salmon flakes for the broth. Topped with one scallop adductor muscle and served with scallop roe and dried fish tempura.

Soba topped with salmon tempura.

It is topped with a large tempura made with shrimp, scallops, crab, and more!

A selection of fresh local seafood will be arranged.

A perfect portion for one person, featuring a selection of locally sourced fish and shellfish.

One skewer each of chicken, pork, and tsukune

Grilled with our special Japanese-style butter soy sauce.

A delicacy made from the bloodline of salmon (kidney area) salted. One of the representative local dishes of salmon.

A local dish made by slicing the tip of the nose and marinating it in a special sweet vinegar. It is one of the rare local dishes that can only be obtained in small quantities from a single salmon.

Homemade potato dumplings made with Hokkaido potatoes!

Served with salad

A large tempura made with shrimp, scallops, white fish, and various vegetables.

Steamed potatoes from Hokkaido, served with butter and salt, so please enjoy them as you like.

A luxurious chawanmushi topped with sea urchin and salmon roe, filled with shrimp, white fish, scallops, and more.

Please enjoy with carpaccio sauce over salmon, scallops, white fish, and salmon roe, among others. (Note: The contents may change depending on the availability of ingredients.)

The skin of the spring roll, a dish from Asian and ethnic cuisine, is wrapped around vegetables and locally sourced seafood.

A daily special chef's choice green salad.

This is a homemade, additive-free ice cream made with Shibetsu milk.