Our Top Sea Urchin Dishes
Lunch Menu
Evening Menu
Recommended Dishes
Restaurant Infoemation
Uni Murakami Hakodate ekimae restaurant Official site
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Uni Murakami Hakodate Main Restaurant
Uni Murakami Sapporo Branch Restaurant
Processing and sales Murakami Shoten Co.,Ltd.
Nearby Sightseeing Spots
Night view of Mt. Hakodate
Goryokaku park
Hakodate Hachimangu Shrine
Hakodate Orthodox Church
Former Public Hall of Hakodate Ward
Hakodate Jomon Culture Center
Michi-no-Eki Shikabe Geyser Park
Onuma Quasi-National Park
MASHU MARU
Hakodate Area Passport
Hakodate City Tram
South Hokkaido Railway
Uni Murakami Hakodate ekimae restaurant Official site
Uni Murakami Hakodate ekimae restaurant Official site
Limited to 10 servings per day for lunch
Lunch-only menu full of seasonal delicacies
A must for sea urchin lovers!
A luxurious meal using an abundance of additive-free raw sea urchin that can never be tasted anywhere else!
The most popular dish at this restaurant. Preservative-free,
enjoy the natural flavor of sea urchin to your heart’s content.
This luxurious bowl of rice is served with seven kinds of fresh seafood, including raw sea urchin, a specialty of the restaurant.
The flavor of shiso leaves is subtly fragrant. The grated yam and baking process gives it a soft and fluffy texture.
Soy milk and bean curd sea urchin gratin. Sea urchin cooked with a pleasant aroma in its husk.
Good quality, tender and juicy Shiretoko chicken. Please enjoy it simply with herb salt.
You can order from one or two potatoes.
Limited to 10 servings per day for lunch
Lunch-only menu full of seasonal delicacies
A must for sea urchin lovers!
A luxurious meal using an abundance of additive-free raw sea urchin that can never be tasted anywhere else!
The most popular dish at this restaurant. Preservative-free,
enjoy the natural flavor of sea urchin to your heart’s content.
This luxurious bowl of rice is served with seven kinds of fresh seafood, including raw sea urchin, a specialty of the restaurant.
The flavor of shiso leaves is subtly fragrant. The grated yam and baking process gives it a soft and fluffy texture.
Soy milk and bean curd sea urchin gratin. Sea urchin cooked with a pleasant aroma in its husk.
Good quality, tender and juicy Shiretoko chicken. Please enjoy it simply with herb salt.
You can order from one or two potatoes.
Enjoy the different flavors of sea urchin and three different ingredients: shiso leaves, yuba leaves, and oboro kombu.
Draft beer goes well with it! Serve with mayonnaise ponzu.
This course is a must for sea urchin lovers, and is a unique experience that can never be tasted anywhere else, using an abundance of our signature raw, additive-free sea urchin.
We use all fresh ingredients that can be
served as sashimi.
By cooking on stone, the beautiful flavor
condenses, the sweetness and aroma will
spread throughout your mouth.
Our chef carefully selects seasonal ingredients according to the seasons. This special course incorporates seafood from Hokkaido and our signature additive-free raw sea urchin.
A representative fish of Hokkaido. The juicy fat and flavor of Pacific saury are delicious.
Please enjoy it with sake and our special dashi soy sauce.
Recommended by the Young Proprietress: Hakodate Jozo Kyoho Tokubetsu Junmai/Uni Murakami Junmai Ginjo/Kamikawa Taisetsu Tokubetsu Junmai by Kamikawa Taisetsu Sake Brewery
From Hokkaido Yubari, Kobayashi Sake Brewery: Uni Murakami Junmai Ginjo/Uni Murakami Junmai Ginjo Shizukudori/Junmai Daiginjo
Enjoy the different flavors of sea urchin and three different ingredients: shiso leaves, yuba leaves, and oboro kombu.
Draft beer goes well with it! Serve with mayonnaise ponzu.
This course is a must for sea urchin lovers, and is a unique experience that can never be tasted anywhere else, using an abundance of our signature raw, additive-free sea urchin.
We use all fresh ingredients that can be
served as sashimi.
By cooking on stone, the beautiful flavor
condenses, the sweetness and aroma will
spread throughout your mouth.
Our chef carefully selects seasonal ingredients according to the seasons. This special course incorporates seafood from Hokkaido and our signature additive-free raw sea urchin.
A representative fish of Hokkaido. The juicy fat and flavor of Pacific saury are delicious.
Please enjoy it with sake and our special dashi soy sauce.
Recommended by the Young Proprietress: Hakodate Jozo Kyoho Tokubetsu Junmai/Uni Murakami Junmai Ginjo/Kamikawa Taisetsu Tokubetsu Junmai by Kamikawa Taisetsu Sake Brewery
From Hokkaido Yubari, Kobayashi Sake Brewery: Uni Murakami Junmai Ginjo/Uni Murakami Junmai Ginjo Shizukudori/Junmai Daiginjo
Enjoy seasonal vegetables wrapped in premium A5-grade sirloin, lightly cooked in our homemade warishita broth, similar to shabu-shabu style.
The melt-in-your-mouth texture of sea urchin and the sweetness of Wagyu beef are exquisite. Enjoy this luxurious collaboration.
With each of your favorite rice bowls, you can enjoy the popular menu items from Uni Murakami Hakodate Ekimae.
Introducing Our New Japanese-Style Pizza Made with Homemade Sea Urchin Tsukudani!!
On top of lightly seared Hokkaido wagyu, we proudly place our additive-free fresh sea urchin. The balance of the meat’s umami and the sweetness of the sea urchin is exquisite.
A luxurious dish featuring fresh flatfish from the waters near Hakodate, wrapped around fresh sea urchin. The rich sea urchin bottarga pairs perfectly with sake.
Enjoy seasonal vegetables wrapped in premium A5-grade sirloin, lightly cooked in our homemade warishita broth, similar to shabu-shabu style.
The melt-in-your-mouth texture of sea urchin and the sweetness of Wagyu beef are exquisite. Enjoy this luxurious collaboration.
With each of your favorite rice bowls, you can enjoy the popular menu items from Uni Murakami Hakodate Ekimae.
Introducing Our New Japanese-Style Pizza Made with Homemade Sea Urchin Tsukudani!!
On top of lightly seared Hokkaido wagyu, we proudly place our additive-free fresh sea urchin. The balance of the meat’s umami and the sweetness of the sea urchin is exquisite.
A luxurious dish featuring fresh flatfish from the waters near Hakodate, wrapped around fresh sea urchin. The rich sea urchin bottarga pairs perfectly with sake.
Explore Menus
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.
Original processing technique not using alum.
Served with exquisite timing for freshness and taste.
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 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.
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
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
7-1, Wakamatsu-cho, Hakodate-shi, Hokkaido
TEL：+81-138-24-8500
Lunch ｜11:30a.m.-2:30p.m.（L.O. 2:00p.m.）
Evening｜5:30p.m.- 9:30p.m.(L.O.9:00p.m.)
Courses 5:30p.m.- 7:30p.m.
Closed：Sunday/New year’s eve and new year’s day(December 31-January 4)
(When there is a public holiday on a Monday, the Monday will be closed and business will open on Sunday)
Reservations
・Lunch: 1 hour for seating
・Dinner: 2 hours for seating
・Reservations can be made 2 months in advance.
・Reservations can be made for groups with a large number of people.
*We do not accept reservations for course meals.
*We do not accept reservations by e-mail or inquiry form. Please call the restaurant directly.
Reservations TEL：+81-138-24-8500
＜Credit cards and Mobile payments that can be used＞
China Union Pay, VISA, JCB, Master, Amex, Diners, WeChatPay, ALIPAY
Uni Murakami Hakodate ekimae restaurant Official site
Processing and sales Murakami Shoten Co.,Ltd.
