What to eat in Hokkaido (Sapporo, Otaru) now
Seafood bowls and crab at Sapporo's markets, and Otaru's sushi street. Sea urchin from Shakotan in summer, fresh salmon roe in autumn — and in the snowy winter, miso ramen and Genghis Khan lamb barbecue.
Otaru is a port town on the Sea of Japan (Ishikari Bay), about 40 minutes from Sapporo by train. Sea urchin from the Shakotan Peninsula, salmon from Ishikari and herring from the Sea of Japan
Open UmamiHop →Today's picks for where you are, a help card to show the chef, and a menu translator. Free to use.In season in October
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Autumn ikura bowl (salmon roe)
Roe from salmon returning to the rivers in autumn, marinated in soy sauce. In season the skins are soft and pop in your mouth.
- Season
- Sep – Nov
- Best
- Sep – Oct
Show the staff: 秋のいくら丼
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Ishikari nabe (salmon miso hot pot)
A local hot pot from Ishikari: autumn salmon simmered with vegetables in miso broth. Warms you up on a cold day.
- Season
- Sep – Feb
- Best
- Oct – Nov
Show the staff: 石狩鍋
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Kaisendon (seafood rice bowl)
Rice topped with sea urchin, salmon roe, crab, scallops, sweet shrimp and more. Market diners open from early morning. In summer, bowls piled with sea urchin appear. Toppings vary by shop and season.
- Season
- All year
- Best
- Jun – Aug
- Where
- Sapporo's Nijo Market and Jogai Market, and Otaru's Sankaku Market right by Otaru Station
Show the staff: 海鮮丼
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Otaru sushi
The port town of Otaru has a Sushi Street lined with sushi shops. Best is to ask for the day's picks from northern waters.
- Season
- All year
- Best
- Where
- Otaru's Sushi Street, about 40 minutes from Sapporo by train
Show the staff: 小樽の寿司
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Kegani (horsehair crab)
Hokkaido's signature crab. Small, but the meat is sweet and the crab butter (kani-miso) rich. At markets, pick a boiled one and have it cut open on the spot. It is fished somewhere in Hokkaido every season.
- Season
- All year
- Best
- Where
- Sapporo's Nijo Market and Jogai Market
Show the staff: 毛ガニ
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Grilled hokke (Atka mackerel)
Split, dried and grilled hokke — a classic at Hokkaido izakaya. So big it hangs off the plate, rich and plump.
- Season
- All year
- Best
Show the staff: ほっけの開き焼き
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Sapporo miso ramen
Born in Sapporo: rich miso broth with thick, curly noodles, often topped with stir-fried vegetables.
- Season
- All year
- Best
Show the staff: 札幌の味噌ラーメン
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Genghis Khan (grilled lamb)
A Hokkaido favorite: lamb and vegetables grilled on a dome-shaped iron pan, eaten with a dipping sauce.
- Season
- All year
- Best
Show the staff: ジンギスカン
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Soup curry
A thin, soupy curry born in Sapporo, with big chunks of vegetables and chicken. Many shops let you choose the spice level.
- Season
- All year
- Best
Show the staff: スープカレー
Coming in November
Nothing new starts this month.
Local specialties through the year
| 🍚 Kaisendon (seafood rice bowl) | All year |
| 🍣 Otaru sushi | All year |
| 🍚 Shakotan sea urchin bowl | Jun – Aug |
| 🍚 Autumn ikura bowl (salmon roe) | Sep – Nov |
| 🦀 Kegani (horsehair crab) | All year |
| 🐟 Grilled hokke (Atka mackerel) | All year |
| 🍲 Ishikari nabe (salmon miso hot pot) | Sep – Feb |
| 🐟 Salt-grilled herring (nishin) | Feb – May |
| 🍜 Sapporo miso ramen | All year |
| 🍖 Genghis Khan (grilled lamb) | All year |
| 🍛 Soup curry | All year |
Other regions
Nagoya (Aichi) · Fukuoka (Hakata) · Hiroshima · Hyogo (Kobe, Akashi) · Kyoto (city, Tango coast) · Hakuba (Nagano) · Seoul · Busan
Seasons shift with the weather and the catch each year. Ask the restaurant what is in today.