Sekihara

Fresh, crunchy live sweet shrimp. A subtle sweetness spreads gently in your mouth! We go to procure them in time with the fishing schedule for sweet shrimp, carefully transporting them to release into our store's tank. Of course, the freshness is outstanding. Sweet shrimp fishing occurs twice a year, in spring and autumn. If you ask, I can also teach you how to peel live sweet shrimp (laughs). This is a dish you definitely want to try on this occasion.

Scallops caught in the Notsuke Peninsula. This year's scallops have very large adductor muscles, making them quite satisfying to eat. The chewy texture and sweetness of the adductor muscle, paired with a touch of wasabi, create a delightful experience. You can enjoy them grilled in their shells, fried, or baked with butter, depending on your preference. It's a tough choice on how to prepare them...

We topped extra large shrimp with a rich and aromatic sea urchin sauce. Once you try it, you'll definitely become a fan. This dish has impressed even those who dislike sea urchin and foreigners alike. The sea urchin sauce uses high-quality rice oil, which is noted for its ability to lower cholesterol levels among cooking oils, making this dish not only visually appealing but also gentle on the body!

When you think of Tomakomai, you think of Hokkigai! We used a whole large black Hokkigai and lightly sautéed it with escargot butter (butter with parsley and garlic). The sweetness of the Hokkigai and the flavor of the escargot butter create an addictive dish that pairs perfectly with drinks!

The most popular dish at 'Sekihara'! We hollowed out a Baron potato and filled it with our homemade white sauce. The combination of Baron potatoes and white sauce is outstanding! Please enjoy mixing the creamy yet not overly rich homemade white sauce with the fluffy Baron potato as you eat!

In the vast sky and wide land, the Hokkaido-bred black-haired Wagyu 'Tokachi Beef' has grown freely. The net grilling allows you to simply enjoy the richness and umami of its flavor.

This is a luxurious soba sushi filled with plenty of crab meat. The sweetness of the omelet and the shiitake mushrooms soaked in dashi, along with the crunchy cucumber, create a delightful combination. The soba is made from Tokachi's Shin-Toku buckwheat.

The master (head chef) who runs the counter at Sekihara is actually... a former fishmonger! You can enjoy carefully selected fresh fish from Hokkaido, handpicked by the former fishmonger, either as sashimi or prepared in your preferred style—boiled, grilled, or fried. Just let us know how you would like it!

A platter of seasonal fresh seafood sashimi. For example, from June to August, there is the Chippu sashimi from Lake Shikotsu. Additionally, there is sashimi of sardines from Kushiro, and saltwater sea urchin, among others. The contents change with the seasons, so please feel free to ask.