About a 15-minute walk from Yoichi Station, there is a seafood sales store along Route 5 where you can eat sea urchin in a small space attached to the store. I visited around 10:30 am, so it was not crowded, but after 11 am, customers started to arrive in large numbers. The small space quickly filled up, so there was a wait. The menu at this store only offers white, red, and white-red half sea urchin bowls. The white is purple sea urchin, and the red is horse dung sea urchin. There are no weak seafood bowls here, so be prepared to spend some money! The white sea urchin bowl costs 4950 yen, and the red-white half costs 8800 yen. I decided to go all out and ordered the half-and-half. When it arrived, it was a combination of horse dung sea urchin (red) and purple sea urchin (white). Although the bowl looks full in the picture, it is actually on the smaller side, but still a substantial sea urchin bowl. The taste was seriously delicious, with a pure and sweet flavor. The sea urchin from Yoichi is truly top-notch. The richness of the taste was amazing. On the way back, I took a local bus from the bus stop right in front of the store to Otaru Station. It's a bit far from the station, but taking the bus is convenient with more frequent services than the train. It was a satisfying meal.

Due to the soaring prices of sea urchin, today they only had white sea urchin available. White sea urchin is popularly known as bafun uni in red, but today only the white variety was available. I decided to order the white sea urchin. It was already past lunchtime and the location was quite far from Yoichi Station, so the restaurant was empty. I sprinkled wasabi soy sauce on the white sea urchin and it tasted delicious, with the sweetness of the sea urchin complementing the sweetness of the soy sauce. I wished I could have tried both the red and white varieties together.

September 2022 ★ White Sea Urchin Donburi 4400 yen Along the national highway, there is a sea urchin donburi specialty store run by Mr. Arata, a fishmonger in Shinko. Next to the sales floor is a simple space with a quietly hanging curtain, with only a counter seating for 7 people. The sea urchin donburi is priced at market value, using red/white/half of red and white sea urchins from Yoichi. On this day, it was priced at 4400 yen, the lowest price since the start of fishing in June. It is said that this year the price was unusually high. The rare red sea urchin is available, but personally, I prefer the purple one. After ordering, the place becomes unmanned, and there is a detailed explanation when the dish is served and payment is made. It's sweet and delicious! The white sea urchin from Yoichi is also not to be underestimated, sweet and rich. With over 100g of luxurious sea urchin piled on top of the rice, it is delicious. The special soy sauce that goes well with the sea urchin is too good to waste. The chopstick rest with finely chopped fresh ginger to avoid spiciness. The miso soup with chunks of crab meat is gentle in flavor with the taste of the sea and salt. A half of a crab. Ah... happiness. Thank you for the meal.

During the sea urchin fishing season in Yoichi, this restaurant is open for only 3 months from June to August. It is a collaboration between the renowned sushi restaurant "Sushi No Kura" in Sapporo and the fresh fish store "Niioka Sengyo-ten" in Yoichi. As a specialty sea urchin shop, they offer three types of sea urchin: white, red, and half-and-half. The white sea urchin is Kitamurasaki Uni, the red sea urchin is Ezobafun Uni, and the half-and-half is a combination of both. The meal comes with a miso soup with heragani. The price may be lower than the peak in August, but it has increased by over 2,000 yen compared to two years ago. It may be a once-in-a-lifetime experience, so I ordered with the intention of diving into the Shakotan Blue. When the dish arrived, the sea urchin sparkled brilliantly. The white sea urchin had a rich and creamy texture with a hint of seaweed aroma, while the red sea urchin had a sweet taste and the white had a refreshing sweetness. The selected Hokkaido brand rice complemented the sea urchin perfectly with its texture, temperature, and flavor. The dipping sauce was also excellent.

After finishing the tour of the Yoichi Distillery, it was time for lunch. As a sea urchin lover, I couldn't leave Yoichi without trying their sea urchin, so I headed to Unidonokura, a small building located about a 10-minute walk towards the sea from Yoichi Station. The interior of the restaurant was quite surprising, with a staff of about 5 people and a fisherman-like atmosphere. The menu offered two options: a white sea urchin bowl or a half-and-half sea urchin bowl. I decided to try the half-and-half sea urchin bowl (8800 yen) to compare both types of sea urchin. The bowl arrived with a generous amount of white and red sea urchin, creating a beautiful contrast in colors. The white sea urchin was from Kitamurasakiuni, while the red sea urchin was from Ezobafununi, both carefully selected from Yoichi. The red sea urchin had a rich and intense flavor, while the white sea urchin had a slightly lighter and simpler taste. The bowl was a bit small, but it was filled with luxurious Yoichi sea urchin, allowing me to fully enjoy the dish. The half-and-half sea urchin bowl is very popular, so I recommend visiting early to ensure you get a taste. The miso soup served with the bowl contained Hergani crab, adding a flavorful seafood touch to the meal. I thoroughly enjoyed the Yoichi sea urchin and would love to visit again to indulge in their delicious sea urchin.

This is a review of a famous sushi restaurant in Sapporo called "Sushi no Kura" which produces a uni bowl specialty shop using only uni from Yoichi. I went there with excitement. The "Red and White Half" costs 8,800 yen (tax included). The red uni is Ezo Bafun uni, and the white uni is Kitamurasaki uni. Ezo Bafun uni seems to be in high demand. This uni bowl was surprisingly delicious! The uni from Yoichi is truly amazing! Even those who are not fans of uni might enjoy it. Well, if you don't like it, just let the uni lovers enjoy it. If this was in Tokyo, I bet many people would be willing to pay double the price for this.

It's getting hot and it's almost sea urchin season. I decided to go try some sea urchin from Yoichi. I came across this legendary restaurant and decided to check it out. It's right next to the fish store called Niioka Shoten, which is run by the same management. The fish at Niioka Shoten is always good! There was a line, but a lady brought out chairs for us to sit on. She proudly mentioned that their boss only serves their own sea urchin. The lady led us inside where there were only 6 seats at the counter facing the wall. They are not serving alcohol at the moment. I ordered the following: - White sea urchin from Yoichi for 4950 yen - Miso soup with hairy crab (heragani) They blend organic Hokkaido soy sauce as the sauce for the sea urchin bowl to bring out the sweetness without overpowering the sea urchin. The ginger is cut into cubes to avoid too much spiciness. The food was prepared in the back by Niioka Shoten and we had to pay as soon as the food arrived. The sea urchin was Murasaki Uni and it was light and delicious. The miso soup with hairy crab was also tasty with a strong crab flavor. It was a great way to enjoy the sea urchin from Yoichi. It seems that the sea urchin was a bit more expensive that day due to the rain and rough seas. It was a delightful experience.

I finally had the first Hokkaido-grown melon of the year. It was really delicious, juicy, rich, and sweet (not watery at all). The red ones are expensive so I can't eat them often, but I bought a white one as a souvenir. I wonder how many times I can eat them this year.

The sea urchin fishing season in Yoichi has begun, and so has the opening of Unidonokura. They only use sea urchins from Yoichi, so when the sea urchin fishing season ends, the shop closes. Of course, they also don't open (can't open) when the weather is bad and fishing is not possible. But that's okay. It's good that way. I think that's what it means to truly appreciate natural food. Thanks to this, you can understand the seasonal flavors, and of course, taste the deliciousness. I love this attitude. On this day, I had a red and white mix. The classic miso soup is also delicious. After your meal, be sure to stop by the adjacent Niioka to buy some fish or shellfish to take home.

I was impressed by sea urchin! I went to Shakotan in search of sea urchin bowl! I wanted to experience the goodness of Bafun sea urchin that an acquaintance recommended, so I chose to compare it with Murasaki sea urchin! Both are delicious, to put it simply! Personally, I was surprised by the richness of Bafun sea urchin! They say you can only eat it during the summer, so it was a very valuable experience~ I will definitely go back to Shakotan during the summer!

I had a sea urchin bowl in Yoichi and then another bowl at a sushi restaurant in Sapporo that was recommended to me through LINE. It's a small shop rented out in a corner of a fish market. I chose the white sea urchin based on the price, and it was more than enough, in fact, it was even more delicious than expected. They bring the food and the bill at the same time, so I got a bit flustered and forgot to take photos.

New Oka Shoten is a high-quality fish store located next to a famous shop. This place is known for its high-class sea urchin bowl, making it a popular spot that is difficult to get a reservation at. The shop is a prefabricated building filled with the scent of the sea, with only a counter and container seats. The sea urchin, particularly the red sea urchin from Yoichi, is excellent, although it may still improve in taste as it was just recently harvested. There was no hint of any unpleasant smell. The rice was particularly delicious, and even the miso soup with crab broth was light and flavorful. Overall, a great dining experience.

The sea urchin season in Yoichi is short. In particular, if we limit it to the Maehama area of Yoichi, the season becomes even shorter. Moreover, it's not possible to go fishing for sea urchin every day, which is also a concern. This is a sea urchin bowl specialty restaurant run by Shinoka Sengyo-ten. The recommended course is to eat a sea urchin bowl and then buy delicious seafood next door to take home.

The ultimate luxury of the year in Japan in July 2020 was a sea urchin bowl. This time I didn't go all the way to Shakotan, but enjoyed it in Yoichi. I waited for about 40 minutes outside, but waiting was not a problem. I ordered a bowl with half red and half white sea urchin. It was mid-season, and the size of the sea urchin was larger than last time. The taste was extremely rich. Although the price may seem high, the taste, size, and satisfaction were worth it. Seriously, sea urchin is delicious. It was worth the trip. Thank you for the meal.

Season of Uni Donburi~♡ This year, I visited a Uni Donburi specialty store produced by Sushi no Kura!! I chose the White Uni Donburi (priced at 3850 yen, but the price varies). I really wanted to try the Red & White Half, but due to budget constraints, I went with the White Uni Donburi. It was incredibly smooth and rich with plenty of Murasaki Uni!! My mouth was enveloped in the highest level of happiness...!!! The quality is definitely top-notch♪ The rice was white rice. As a vinegar rice lover, I was happy to have the option to choose. The Uni Donburi comes with "Mother's Miso Soup," but I didn't really taste the crab broth. In fact, the soup was more salty with little miso flavor (;´∀｀)）. They also had proper COVID-19 measures in place (*'ω'*).

Two kinds of sea urchin rice bowls!! Absolutely delicious!! The miso soup that comes with it is also amazing!! The price is good and the taste is worth it! The atmosphere inside the restaurant is unique, like a seaside eatery! I'm not a fan of sea urchin usually, but I finished it all in one go! If there was a little more rice, it would have been great for someone like me who eats a lot! They also had solid COVID-19 measures in place.

Visited the restaurant on a weekday after 1 pm. No customers before or after. A certain famous restaurant had a long line in the scorching heat, which made me lose my motivation. Saw the flag of a sea urchin bowl specialty store and immediately went in. This was the right choice! If you're looking for cost performance, it's better to go to a different restaurant. This bowl is made with a focus on the quality of the sea urchin, soy sauce, rice, miso soup, and pickled ginger. It's delicious, and the service is excellent. They explained in detail how much they care about each aspect. Self-service for water. Recommended for those who prioritize the quality of sea urchin. I will visit again! By the way, the sea urchin was priced at market value, and on the day of my visit, it was 7000 yen.

I had a sea urchin bowl lunch on Monday, June 24, 2019. After leaving the Nikka Whisky Yoichi Distillery, I felt like eating some locally caught sea urchin in Yoichi, so I had a sea urchin bowl lunch. It was a bit expensive at 5000 yen for a half portion, but I had done some research beforehand. The red was Ezo Bafun sea urchin and the white was Kitamura Saki sea urchin. The red was rich and the white was light. Personally, I found the red one to be more delicious. The white was also tasty enough. The cost performance was so-so, but I'm glad I came. They also sell the sea urchins they serve at the restaurant at a shop next door. They were cheaper than the sea urchins at the Sapporo market. It was a treat! #Uni no Kura #Yoichi

This is a Uni-don (sea urchin rice bowl) specialty store directly operated by a fishmonger in Yoichi. Disappointed by the changes in quality and high prices at "Uninomurakami" in Sapporo where I dined the previous night, I decided to embark on a journey to Shakotan the next day. I was considering going to "Misaki" in the Shakotan Peninsula for Uni-don, but my brother-in-law, who lives in Sapporo, informed me that he had visited "Unidonokura" in Yoichi last week and found it delicious. Upon checking on Tabelog, I discovered that this restaurant is actually produced by Igawa, the same person behind the popular sushi restaurant "Sushinokura" in Sapporo! Although Sushinokura is currently fully booked due to its popularity, their commitment to quality is top-notch. With this in mind, I decided to change my plans and visit Unidonokura. They use Kitakurin rice from Asahikawa Higashikawamachi, which is not too sweet to overpower the Uni's flavor. The soy sauce and pickled ginger are carefully selected to complement the sweetness of the Uni, showcasing Igawa's attention to detail. The Uni is typically served in 100g portions with 200g of rice, but we opted for 150g of rice and had two bowls each. The homemade miso soup with hairy crab was also delicious. Uni prices have significantly increased, with the good quality Aka (Ezo Bafun Uni) now costing around 6000 yen. However, the Shirako (Murasaki Uni) bowl at 3200 yen was very sweet and tasty. In comparison to the "Rishiri Saltwater Bafun Uni" I had at Murakami for 6400 yen the previous night, this was much better. My son, who had Uni-don at "Misaki" for breakfast and here at "Unidonokura" for lunch, said that Misaki had larger portions and the Aka Uni was sweeter and tastier. If you are particular about Ezo Bafun Uni, you may want to consider heading to the tip of the Shakotan Peninsula for a comparison. Unidonokura is conveniently located near the Nikka Whisky Yoichi Distillery for a post-meal visit and does not require waiting in line. If you are interested in trying the Uni-don produced by Igawa from Sushinokura in Sapporo, and have the budget for it, I highly recommend visiting this place. While the prices are almost double compared to the famous K-shop in Yoichi, the taste is also significantly better. There are other delicious Uni-don restaurants in nearby "Bikuni," but the completeness of the bowl is superior at this place. In my opinion, the Ezo Bafun Uni available from July onwards is just as good as those from Rebun and Rishiri, depending on where you choose to eat. Despite being sourced through the market with saltwater, the Uni here does not have the typical alum taste. According to the staff, they only briefly dip it in a large pot with a tablespoon of alum, so it doesn't have that strong taste. ===========

The fully booked eccentric sushi restaurant "Sushi no Kura" is producing a summer limited edition "Uni no Kura" located in a corner of a fish shop in Yoichi. It opens when the sea urchin fishing in Yoichi is allowed and closes when it is prohibited. Until now, if you wanted to eat sea urchin rice bowl, you had to go to Shakotan, but it is a pleasant distance to be able to eat sea urchin rice bowl in Yoichi just before Shakotan.

I had a delicious dish of white sea urchin (Kitamurasaki Uni) rice bowl. It was amazing! The miso soup with clam was also fantastic! I recommend trying the sea urchin without soy sauce at first to fully appreciate its natural flavor. It will change your perspective.