사케마부시오무스비카메타로우

Hokkaido-produced male autumn salmon aged for over 80 years with unchanged 'salt cutting' and '100-hour aging'. It is an onigiri with plenty of Marukame 'grilled salmon'.

[Discontinued from June 2023] Summer young salmon

Salted salmon roe made from carefully selected fully ripened autumn salmon roe from Rausu, using traditional methods to pickle it. It features a balanced saltiness and rich umami flavor.

A rice ball containing salmon roe pickled in a special soy sauce based on salmon broth, carefully selected and ripened autumn salmon eggs from Rausu to determine the season.

Hokkaido-produced cod roe (made only from true roe) is best enjoyed as is. This onigiri allows you to savor the natural, mild flavor without any strong aftertaste, providing the authentic taste of cod roe.

Rausu Fresh Mentaiko is made from the roe of matured saffron cod caught in Rausu, which is then marinated for several days after being lightly salted. It is not too spicy, allowing you to enjoy the natural umami of the roe.

A combination of sweet and salty red salmon with sweet and spicy Arima Japanese pepper. This onigiri adds an accent to the flavor with 'Red Salmon with Japanese Pepper'.

We seasoned the flavorful 'Rausu salmon flakes' with fragrant butter soy sauce for a mild taste. This is Kametaro's original okaka butter rice ball.

Blended with large, thick, soft and fruity Kishu Nanko Ume plums. This onigiri features the characteristic sweet and sour taste and texture of plums.

Kametaro's classic rice ball, generously coated with 'Hokkaido-grown autumn salmon' on 'Hokkaido-grown rice'. The moderate saltiness enhances the flavors of the salmon and rice, creating a simple rice ball (no filling).

A one-night pickled Hokkaido purple sea urchin. The flavor is marinated only with salt and served in onigiri. It is characterized by a clean and elegant taste.

We made a rice ball with Hokkaido-produced mountain wasabi soy sauce. The pungent flavor of mountain wasabi that comes out of your nose goes well with rice and stimulates your appetite.

Our most popular menu item, 'Autumn Salmon', mixed with everyone's favorite mayonnaise sauce. It's a new classic that both kids and adults love with rice.

A representative menu of Kameitaro, 'mabushi', wrapped in oboro kelp instead of seaweed. It is a masterpiece hand-shaved by craftsmen using genuine konbu from Dounan.