Hokkaido

An appetizer combining 'Iburigakko' (smoked pickled radish from Akita) and cream cheese. The smoky aroma and rich cheese flavor are a great match.

A deep-fried processed fish cake made with Hokkaido squid. Concentrated squid flavor with a fluffy texture.

Mozzarella cheese marinated in miso. The Japanese fermented flavor infuses the cheese, creating a rich taste.

An assortment of pickled seasonal vegetables. Refreshing and perfect as a palate cleanser.

Well-chilled sliced tomatoes. Simple, but you can enjoy the natural sweetness and acidity of the tomatoes.

Salt-boiled soybeans (edamame). A classic light snack at Japanese izakayas, pairs well with beer.

Tenderized cucumber topped with Hokkaido kelp. Enjoy the umami of the kelp and the texture of the cucumber.

A delicacy made by salting and fermenting squid meat and internal organs. It is extremely salty and has a rich aroma of the sea, pairing well with sake.

A salad like cold pasta, originating from Hokkaido. Cold Chinese noodles and vegetables are mixed with dressing.

Caesar salad topped with fragrant, seared bacon. The flavor of cheese and the saltiness of bacon enhance the vegetables.

A classic salad made with mashed potatoes mixed with vegetables and seasoned with mayonnaise.

Potato salad with spicy mentaiko (pollock roe seasoned with chili peppers) added for a spicy kick.

An assortment of tempura made with shrimp and several types of vegetables. Enjoy the crispy texture.

Hokkaido's popular fried chicken, 'Zangi', coated in a special sauce.

Shrimp, cheese, and shiso leaves with a refreshing aroma, wrapped in spring roll wrappers and deep-fried.

A dish made by deep-frying sweet shrimp with their shells on. It's crispy and can be eaten whole, from head to tail.

A Hokkaido regional dish made from mashed potatoes formed into a mochi-like texture, seasoned with butter and soy sauce.

Deep-fried potato sticks.

A croquette made with a white sauce using Hokkaido milk and crab meat, coated and fried. Creamy inside.

Hokkaido sea urchin served in its shell. Characterized by its rich, creamy sweetness.

Hokkaido-produced surf clam sashimi. It has a unique sweetness and firm texture.

Surf clam grilled over a net. Grilling enhances its sweetness and creates a fragrant aroma.

Sashimi featuring two types of fresh live shellfish.

A dish where live abalone and scallops are grilled on a tabletop ceramic plate. Enjoyed piping hot.

Fresh Ezo abalone sashimi. A high-grade ingredient known for its chewy texture.