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Hokkaido is renowned as one of Japan’s leading producers of scallops, boasting one of the highest catch volumes in the country.
In particular, scallops harvested off the coast of Sarufutsu in northern Hokkaido from April to June are highly prized for their large, plump adductor muscles.
For sashimi, we highly recommend live scallops served with their roe—something that can only be truly enjoyed when exceptionally fresh. The roe has a rich, creamy texture and deep flavor. Interestingly, the roe’s color indicates the sex: orange for female and white for male, and you won’t know which it is until you open the shell.
Another highlight is our clay pot rice made with Hokkaido-grown “Fukkurinco” rice, carefully cooked in our special house-made dashi, delivering exceptional umami in every bite.

*The origin of ingredients may change depending on availability.
*Images are for illustrative purposes only. Menus are subject to change without notice.