Notice of Suspension of Business |
| From April 23 to June 30, business will be closed. |
| During the suspension of business period, please come to the Hakodate ekimae restaurant. |
The most popular dish at this restaurant. Preservative-free, enjoy the natural flavor of sea urchin to your heart's content.
It is popular bowl where you can taste raw urchin without preservatives and Hokkaido's salmon roe.
You can really savor the natural flavor, as this sea urchin is preservative-free. The fragrant and rich sweetness is beautiful.
Sea urchin Murakami is a scarce sea urchin that doesn't use any preservatives. Enjoy the delicious and impressive experience.
A popular dish. Served in the sea urchin shell, we cook our special made white sauce thick with sea urchin mixed in topped with our boasted sea urchin.
By covering in piping hot dashi broth, the raw sea urchin becomes half cooked, the rich sweetness will melt in your mouth allowing you to enjoy the raw sea urchin even more.
Enjoy the aromatic grilled rice ball topped with sea urchin.
The Sea urchin Speciality store to be proud of dashimaki with use of raw urchin.
It is a special croquette containing fresh-baked Hokkaido potato with lots of Sea urchin.
Because sea urchins begin to fall apart after being removed from their shells, a preservative called alum is used to maintain their shape.
Alum prevents shape collapse, but loses the original melting texture and leaves the particular astringent taste on the tongue.
The sea urchins of this restaurant are additive-free, not using alum but instead preserved using an original processing method conceived through longtime research.
Therefore, you can have the original sea urchin flavor.
Sea urchins are nutritious, sweet and they melt in your mouth. There are over 800 kinds of sea urchins in the world.
Out of 180 kinds in Japan, 7 kinds are targeted to catch.
※Our raw sea urchins ( northern sea urchin and short-spined sea urchin)
Sea urchins inhabit areas where kombu seaweed inhabits, drawing taking nourishment from the kombu.
The area surrounding Hokkaido is a production center for kombu. Rishiri kombu, Rausu kombu, and Hidaka kombu are famous.
Ezo bafun uni, red sea urchin, and kita murasaki uni, white sea urchin, are used in Hokkaido sea urchin cuisine.
This restaurant mainly uses white sea urchin.
During the winter from October to around April Russian produced red sea urchins from the south Kuril Islands are sometimes used.
From mid June to the end of August, Rishiri, Rebun produced red sea urchins are also offered on a limited menu.
left : short-spined sea urchin, right : northern sea urchin
| Summer (April 25 - Octber 31) | |
| Morning｜ | 9:00a.m.-2:30p.m.(L.O. 2:00p.m.) |
| Deep-fried dish, Grilled dish L.O. 1:45p.m. | |
| Evening｜ | 5:00p.m.- 10:00p.m.(L.O.9:00p.m.) |
| Deep-fried dish, Grilled dish L.O. 8:45p.m. | |
| Winter (November 1 - April 24) | |
| Morning｜ | 11:00a.m.～2:30p.m.（L.O. 2:00p.m.） |
| Deep-fried dish, Grilled dish L.O. 1:45p.m. | |
| Evening｜ | 5:00p.m.- 10:00p.m.(L.O.9:00p.m.) |
| Deep-fried dish, Grilled dish L.O. 8:45p.m. | |
| Closed | |
| Wednesdays, First and third Tuesday (only evening), New Year's Holiday (December 30 - January 4) | |
| Regarding Reservations | |
| ・Dinner Only Reservation (seating preparation is an hour and a half) ・Reservations Can Be Taken 2 Months in Advance ※Please be aware that when reserving courses, cancellations on the day will incur a cancellation fee equal to the price of the course. | |
Details
Details