Nemuro Shokudo - Hokkaido Seafood Wholesaler

Assortment of fresh seafood, sliced raw. Served with soy sauce and wasabi. Enjoy the delicate umami and texture of the fish.

True Tsubu clam sashimi. Characterized by its firm, chewy texture and sweetness that spreads as you chew.

Sakhalin surf clam sashimi. A thick, tender shellfish with a unique sweetness and umami.

Scallop sashimi. Enjoy the soft, melt-in-your-mouth texture and rich sweetness.

Fresh Pacific mackerel sashimi. Usually eaten dried, so sashimi is a sign of freshness. Has an elegant fatty umami.

Salmon sashimi. Fatty and popular for its melt-in-your-mouth tenderness and sweetness.

Yellowtail (Buri) sashimi. Rich in fat with a deep flavor. Characterized by its high fat content that repels soy sauce.

Sashimi of Pacific Halibut, a large flatfish. A delicate, mild white fish with a firm texture.

Sashimi of lean tuna. A classic sashimi that allows you to enjoy the refreshing iron flavor and smooth texture.

Greenling (Ainame) sashimi. Known as a high-class fish, characterized by its elegant fat and firm white flesh.

A white fish also known as the "King of the North Sea." It has a good texture, and while delicate, it has a sweetness.

Chilled sliced tomatoes. Refreshing and perfect for cleansing the palate. Served with mayonnaise or salt.

Napa cabbage pickled and fermented in rice bran, a Japanese pickle. Its crisp texture and moderate saltiness pair well with drinks.

A delicacy made by salt-pickling and fermenting squid pieces with their innards (wata). It has a rich umami and strong saltiness, pairing perfectly with sake.

A Hokkaido delicacy made by salt-pickling salmon kidneys. It has a melt-in-your-mouth texture and rich flavor.

Salt-pickled red sea squirt. Enjoy the unique oceanic aroma and fermented umami of the sea squirt.

Salt-boiled soybeans (edamame). Eat by pushing the beans out of the pods. A classic snack with beer.

Fried potatoes. A popular snack with a fluffy texture and salty taste.

A dish of seaweed (mozuku) dressed with vinegar. Its smooth texture and acidity stimulate the appetite.

Pickled cucumber in a rice bran (fermented rice bran) bed. Has a unique acidity and umami.

Salt-grilled saury. Fatty and juicy meat with crispy skin. Served with grated daikon radish.

A Hokkaido regional dish of saury pickled in rice bran and then grilled. The rice bran flavor permeates, concentrating the umami.

Grilled silver salmon fillet. Fatty and flaky.

Grilled, opened dried Pacific mackerel. Thick, fatty, and juicy. A classic Hokkaido dish.

Half-grilled dried Atka mackerel. Even fattier than Pacific mackerel, with a rich flavor.

Whole grilled herring. Has a unique flavor and tender meat. Although it has many small bones, it is very flavorful.

Grilled dried Willow Flatfish. An elegant, light-flavored white fish whose flavor is enhanced by drying.

Lightly dried and grilled squid. More flavorful than raw, with a moderate chewiness. Served with mayonnaise and seven-spice chili.

Dried and grilled tom cod (a type of cod), a fish from Hokkaido. The meat is slightly firm but becomes more flavorful with chewing. Typically eaten with mayonnaise and chili pepper.

Oily flatfish marinated in mirin sauce, dried, and grilled. The sweet and salty flavor pairs well with rice and drinks.

Croquette made with Hokkaido-produced potatoes. Sweet potatoes are coated and deep-fried to a crispy texture.

Shrimp coated in flour and deep-fried. Enjoy the crispy coating and the firm texture of the shrimp.

Tempura of squid pieces. Sweetness increases and texture becomes tender when heated.

Hokkaido-style fried chicken. Chicken is marinated thoroughly in soy sauce, ginger, and other seasonings before frying, resulting in a rich, juicy flavor.

Shellfish simmered in dashi. The umami of the shellfish dissolves into the broth, creating a deeply flavorful dish.

A classic Hokkaido dish of steamed potato topped with butter and salted squid. The richness of the butter and the saltiness of the squid are a perfect match.

Steamed oysters with butter. Steamed oysters are plump, and the aroma of butter is appetizing.

Half-size steak of high-quality Japanese beef. Rich sweetness of fat and deep meat flavor.

Rice cooked with corn. Features the sweetness of corn and the aroma of butter and soy sauce.

Mixed rice cooked with shishamo. The fish's umami permeates the rice.

Rice cooked with octopus. The octopus's umami and color infuse the rice, making it flavorful.

Mixed rice cooked with Sakhalin surf clam. The clam dashi is flavorful, and the umami spreads with each bite.

Beef simmered in a sweet and savory sauce, served over rice or cooked with rice. The fat from the meat and the sauce pair well with the rice.

Luxurious mixed rice cooked with abalone. Enjoy the oceanic aroma and the texture of the abalone.

Rice mixed with salmon flakes. The saltiness and umami of the salmon are a perfect match for the rice.

Rice dish generously made with king crab meat. Luxuriously enjoy the sweetness and umami of the crab.

Cooked white rice.

Mixed rice cooked with saury. The fat and aroma of the saury permeate the rice.

A dish where raw egg is mixed with freshly boiled udon noodles, served with soy sauce and dashi. The creaminess of the egg coats the noodles well.

Kama-tama udon topped with corn. The sweetness and texture of the corn add an accent.

Udon noodles with plenty of clams. The soup is rich with clam dashi and has a strong oceanic flavor.

Warm udon noodles with simmered egg. Enjoy the mild dashi broth and fluffy egg.

Udon noodles topped with seaweed. A simple udon where the aroma of seaweed stimulates the appetite.

Yakisoba with seafood such as squid. Noodles and ingredients stir-fried in a savory sauce.

A sour made with strawberries from Hokkaido. Enjoy the sweet and sour aroma.

A sour made with apples from Yoichi. Refreshing sweetness.

A sour made with plums. Sweet, sour, and fruity.

A sour made with black grapes. Rich grape flavor.

A sour made with white grapes. Clean sweetness.

A sour made with pears. Refreshing aroma and sweetness.

Lemon sour using Okhotsk salt. The saltiness enhances the sourness of the lemon.

A sour made with haskap, a fruit native to Hokkaido. Characterized by its unique acidity and vibrant color containing polyphenols.