Seafood Gourmet Guide 1
Hokke (Atka Mackerel)
A staple and undisputed king of Izakaya menus. Hokkaido Hokke is known for its thick meat and exceptional fat content. It is best enjoyed simply with grated daikon radish and a splash of soy sauce.
Salmon Harasu (Belly)
Often called the "Otoro" (fatty tuna equivalent) of salmon. The overflowing fat has a delicate sweetness, and the skin grills up beautifully crispy. A perfect match for both white rice and sake.
Salmon Chan-chan Yaki
A hearty local dish where salmon and vegetables are steamed on a large griddle with miso and butter. The aroma of slightly charred miso is incredibly appetizing.
Eihire (Stingray Fin)
Lightly grilled and served with mayonnaise and shichimi chili powder. Hokkaido-sourced fins are thick, offering a standout combination of smokiness and sweetness.
Buri Kama (Yellowtail Collar)
A prized cut from the collar area, with landings increasing in Hokkaido waters in recent years. This is the fattiest part of the fish—succulent and highly satisfying when salt-grilled.
Shishamo (Genuine Shishamo Smelt)
In a different league from typical supermarket varieties. Genuine Hokkaido Shishamo is plump with a refined, elegant umami. *Please note these are a different species from the common Capelin.
Nishin (Herring)
The fish that once built Hokkaido's prosperity. When fresh herring is salt-grilled, you can enjoy its fluffy texture and rich, deep flavor.
Hakkaku (Sailfin Poacher)
Despite its rugged, bony appearance, the white meat is incredibly fatty and elegant. It is highly popular as sashimi or grilled with miso (Gunkann-yaki).
Seafood Gourmet Guide１
Seafood Gourmet Guide２
Seafood Gourmet Guide３
Local Gourmet Guide１
