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)
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.
|Courses 5:30p.m.- 7:30p.m.
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)
|・Lunch (seating preparation is an hour)
・Dinner (seating preparation is 2 hours)
・Reservations Can Be Taken 2 Months in Advance
・Reservations can be made for groups with a large number of people.
※Please be aware that when reserving courses, cancellations on the day will incur a cancellation fee equal to the price of the course.