[1]Uni sauce salad with Ezo abalone

Fresh and bursting with flavors is the Ezo abalone seasoned with salt and sake and then steamed. Enjoy this exquisite dish with a rich ‘uni’ (sea-urchin) sauce. Served in Western style with vegetables on the side.

Locally grown mushrooms and pork in hotpot

[2]Onikobushi

Surf clams and scallops with minced fish and yam on the side cooked to a golden brown perfection. A special menu that this establishment can boast of. Enjoy this dish with grated potato and ‘oroshi-an’.

Hokkaido’s very own meat stuffed whole onion with cheese.

[3]BBQ surf clam with butter

Savor the fresh surf clams from Tomakomai grilled with butter on charcoal. Enjoy the freshest and best produce and seafood of Hokkaido in front of Tamanoyu’s very own fireplace.

Saute salmon and vegetables with special miso ‘chan chan yaki’.

[6]Gratin with milk and ‘kita-akari’ potato

Kita-akari potatoes ‘kurijaga’ freshly harvested from local farms and fresh milk from cows that thrives on the rich Northern pastures, these are the two main ingredients that goes into a delicious potato gratin.

Biei’s baguette pizza with vegetables

[7]Butter flavored dairy hotpot

Locally harvested potato and pumpkin made into a dumpling with Biei’s wheat flour. Then, this is cooked together with Kamifurano’s pork in a delicious milk-based broth.

Smoked saury fish with scallops Seafood ramen salad

[10]Caciocavallo and sea urchin in kurozoi fish wrap

Southern Hokkaido’s kurozoi fish wrapped in grilled caciocavallo cheese and uni and made into a tempura.

Southern Hokkaido’s flounder fish fillet in fresh tomato sauce

[11]Thinly sliced Matsukawa fish

Definitely not lacking in terms of taste and size, the reputed flounder fish, ‘Ouchou’ is true to its name. Found in Southern Hokkaido, this fish is difficult to catch and a very rare dish.

Hokkaido’s fresh seafood baked in hot stones.

[12]Handmade gnocchi stew

Delicious Niseko potato that was the result of a local research group, this potato is made into handmade gnocchi cooked with demi-glace sauce into a stew.

New soba noodles from Niseko (Juwari soba)

[15]Octopus rice made from live Soya octopus

From the hands of the head chef well versed in seafood cuisines comes a dish that fits the fresh octopus caught in the Soya region. Octopus legs stuffed with Hokkaido’s rice ‘Nanatsuboshi’ and octopus bits, enjoy the steamed ‘tako-meshi’ or octopus rice that melts in your mouth.

Octopus sashimi from Soya

[16]Golden ‘tsubu’ (whelk in shellfish) broth

Fresh whelk from either Shari or Utoro is dressed in shellfish broth to give it a refreshing taste. It’s unique texture and the lack of any seafood smell is what makes this dish most attractive.

Shiretoko chicken in sukiyaki style hotpot

[19]Pumpkin and potato grilled with cheese

Pumpkin and potato produced in Tokachi with cheese on top baked into a gratin.

Tokachi produced milk・Vegetables in heigen hotpot

[20]Homemade Tokachi cold beef salad

Specially selected Tokachi beef marinated in unique sauce and gently smoked. Enjoy it in thin slices on a plate of fresh salad.

Ezo deer meat from Shintoku, tataki style

[22]Nemuro sauryfish in chanchan-hotpot

Enjoy Nemuro’s ‘sanma’ or saury fish, a local favorite cooked in a hotpot chanchan style.

Shiretoko poultry pickled in special ‘nanban’ vinegar

[23]Oyster Shabu Shabu

Kawayu Onsen
Kawayu Daiichi Hotel Suikazura

Oysters from Akkeshi are unique for its size, sweetness and rich taste due to Akkeshi’s geographical position and the weather. Savor the actual flavor of the ingredients, shabu shabu style.

Scallops from Shibetsu with meuniere pumpkin sauce

[24]Scallop grilled in shell

Enjoy scallops from Saroma Lake, grilled in its shell and bursting with sweetness.

Can-steamed Saroma Lake oysters