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Seafood Gourmet Guide ２

Hokki (Sakhalin Surf Clam)

A signature shellfish of Hokkaido, particularly famous from Tomakomai City. The meat turns a beautiful pink when heated. It has a rich sweetness and can be enjoyed as sashimi, sautéed in butter, or cooked with seasoned rice.

Simmered Kasube (Skate Wing)

A traditional Hokkaido dish featuring simmered skate (or ray) wings. Known for its addictive sweet and savory glaze and the unique, crunchy texture of the cartilage.

Uni (Ezo Bakun Sea Urchin)

Considered the highest grade among sea urchins. Its vibrant orange color and incredibly deep, rich sweetness offer a luxurious taste that melts in your mouth.

Ezo Abalone

Raised in the cold northern seas, this "gem of shellfish" is small but firm. It features a powerful, crunchy texture and a concentrated aroma of the ocean.

Horsehair Crab (Kegani)

A treasure trove of sweet crab meat and rich crab tomalley (miso). Its greatest feature is the creamy, flavorful miso packed densely inside the shell.

Kinki (Thornhead Rockfish)

Often called the "Red Jewel of the North," this luxury fish is incredibly fatty. When simmered or opened and grilled, the melt-in-your-mouth texture of its white meat is outstanding.

Soi (Rockfish)

Praised as the "Sea Bream of Hokkaido," this white fish offers a firm, satisfying texture. Its elegant flavor can be enjoyed in various ways, from sashimi to simmered dishes and fish soup.

Oysters (Kaki)

The rich "milk of the sea" from Lake Saroma and Akkeshi. Grown in mineral-rich brackish waters, Hokkaido oysters are exquisite whether eaten raw or deep-fried.

Salmon Ruibe

A traditional dish made of sliced frozen salmon. The texture that melts in your mouth and the concentrated umami are irresistible ("Ruibe" means "to melt" in the Ainu language).

Hotate (Scallops)

A representative shellfish of Hokkaido, famous for its thick, sweet adductor muscles. While sashimi is a favorite, grilling them with butter is also incredibly popular.

Seafood Gourmet Guide１

 Seafood Gourmet Guide２

 Seafood Gourmet Guide３

 Local Gourmet Guide１