Gourmet

Sea urchin grown in the severe north sea

Sea urchin grown in the severe north seaTaste sea urchins that were nourished by the best seaweed Japan. Grown in the severe north sea, these sea urchins have a reputation for being incredibly tasty. There is variety of ways to enjoy sea urchins such as putting raw sea urchin on rice; it is called “Uni-don”. Sea urchin preserved in salt overnight to keep the freshly harvested flavor is also delectable.

Supreme seaweed

Supreme seaweedSeaweed harvested in Rebuntou, known as Rishiri-konbu, grows in the cradle of rough waves in the north sea. Because of the supreme flavor, Rishiri-konbu is used as a secret ingredient for various types of specialty foods, including pickles.

Fatty arabesque greenling harvested in Rebun

Fatty arabesque greenling harvested in RebunOne of the features of arabesque greenling harvested in Rebun is that it has plenty of fat. You can eat one by just grilling it or preserving it with rice bran. Chan Chan Yaki (arabesque greenling basted in miso grilled over charcoal) is extraordinarily tasty.

There is a fine line up of specialties from the northernmost sea in Japan!

There is a fine line up of specialties from the northernmost sea in Japan!We proudly can offer the best seafood that can be enjoyed exclusively in Rebun including sea urchin preserved in salt overnight, seaweed products such as Tororo-konbu, arabesque greenling preserved in rice bran, and dried octopus. Sho-chu (distilled spirits) with extract from Rishiri-konbu also satisfies with its mild scent and taste.