It is popular bowl where you can taste raw urchin without preservatives and Hokkaido's salmon roe.
You can savor three types of seafood, top quality sea urchin with high-grade salmon roe and fresh scallops.
Piping hot rice porridge with flavor filled crab.
Experience the preservative-free scarce fresh sea urchin.
Sea urchin gratin：A popular dish. The sea urchin shell is used as a dish, Hokkaido produced potatoes are covered in a white sauce made form king crab, topped with our boasted sea urchin and baked.
Sea urchin with boiled rice in tea：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.
Try our aromatic grilled rice ball topped with sea urchin. ※Miso soup included
A luxury Japanese omelet generously using sea urchin specialist boasted fresh sea urchin. Made fresh to order, and served hot and ready to savor.
Experience the preservative-free scarce fresh 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
| Lunch ｜ | 11:30a.m.-2:30p.m.（L.O. 1:45p.m.） |
| Evening｜ | 5:30p.m.-9:30p.m.（L.O.8:45p.m.） |
| Course meals have different last order times. | |
| Closed： | New year's eve and new year's day(December 31-January 4) |
| Regarding Reservations |
・Seating preparation is 2 hours ・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. |
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