This year, the sea urchin season has arrived, so I headed to Shakotan just like last year. This year, I decided to visit the popular restaurant that I had hesitated to go to last year. I arrived at 10:45 am on a weekday and although the parking lot was almost full, I was able to enter and be seated smoothly. (It seems like there is a long line on weekends) The interior of the restaurant has a seafood izakaya-like atmosphere and the enka music playing in the background lifts your spirits. I ordered their specialty, the "Uni Don (sea urchin rice bowl for 6500 yen)". Unfortunately, the president's red sea urchin was not available. The famous "Morning Uni Bukkake Don" has only been held once this year. It seems like there is a shortage. The dish arrived in about 5 minutes. The sea urchin served in a masu (wooden box) with the restaurant's name on it was impressive. It looks beautiful!! There were also side dishes (flounder and squid) and miso soup. According to the staff, "Today's sea urchin is undoubtedly one of the top three in taste this season." And they even gave me a complimentary abalone. It was amazing! The sea urchin was so sweet that it made me want soy sauce, it was that good. Without a doubt, the best sea urchin of my life!!! The sweet shrimp sashimi was also very delicious, but everything was overshadowed by the deliciousness of this sea urchin. However, the rice was a bit firm, so preferences may vary. The service was polite and friendly, which I appreciated. In terms of cost performance, I do think it's a bit pricey for lunch at this price, but considering the recent shortage, it's understandable. The taste justifies the price. (Although a few years ago it was under 5000 yen, so there has been an increase in price...) I will definitely come back to Shakotan at this time next year, and I'm considering going to the same restaurant. But before that, I would like to visit other places besides sea urchin.

On August 29, 2023, my wife's acquaintances, a couple, were planning to visit Iwataro Shoten first thing in the morning. So today, my wife, my second son, and I decided to join them. We arrived around 10:30 am and luckily there was no waiting line since it was the latter half of the season. As soon as we entered the restaurant, we saw the couple seated on the left side where you can watch the donburi being made. We greeted them and learned that they had become Iwataro enthusiasts ever since my wife introduced them to the restaurant a few years ago. We were then seated in the middle of the restaurant and were contemplating what to order when Kacchan mentioned, "Hey, there's the Yangsyu Don today!" I was surprised because the Yangsyu Don, which had been removed from the menu due to the disastrous small female fish catch this year, was available again. I remembered the owner mentioning that they had frozen a small amount of the fish and planned to defrost and serve it on Marine Day or during the Bon Festival. Lucky for us, we decided to order the Yangsyu Don. The Yangsyu Don is like the eldest brother of Iwatari Shoten's seafood donburi trio. It consists of small female fish spread evenly over rice, topped with octopus legs, sweet shrimp, and fresh sea urchin, garnished with salmon roe and finely chopped green onions. I started with a bite of the sea urchin, which was as sweet as ever, sourced from Shakotan until June of next year. The combination of rice and small female fish was perfect, with a subtle saltiness and enjoyable texture. This would also taste great as ochazuke. Although small female fish often takes on a supporting role, in this donburi, it stood out as the main ingredient alongside the sea urchin, octopus, and sweet shrimp. Last year, they extended their tuna donburi sales into September after a long time, but this year they won't be doing so because they have already exceeded the tuna fishing quota and can no longer fish in Maehama. The business at Tamura Iwataro Shoten will end on September 3, 2023. I was able to enjoy the hirame donburi, yanagi no mai donburi, kiwami donburi, maguro donburi (kamatoro), sea urchin donburi, and the Yangsyu donburi this year. However, I regret not being able to participate in the morning sea urchin bukkake donburi event, which was held twice. The excitement of the morning sea urchin bukkake donburi never fails to disappoint. To the president, manager, Katsuya, and all the employees, thank you for your hard work. Let's meet again next year! (We can also meet the president and Katsuya at the Maruyama Professor Kitamaru store, right?)

I visited on August 25th. I thought there would be a long line after the kayaking activity around 11 o'clock, but surprisingly we were able to enter smoothly. According to the staff, "It's actually pretty quiet at this time of year." However, the uni bowl was market price at a high 15,000 yen in red! It was expensive, but since you can only eat it here, I ordered it. The recommended tuna was also delicious, so I got the chu-toro bowl (4,500 yen) and the medium-fatty tuna bowl (6,000 yen) as well. In the end, it was incredibly delicious. The atmosphere was also wonderful, and I'm really glad I went! By the way, the rice was white rice, not vinegared rice. Thank you for the meal!

This is my second visit. Every summer, I always crave for the uni from Shakotan. Summer means beer, fireworks, and uni are a must. It wouldn't be summer without them. I've tried uni from several places, but I really liked Iwataro Shoten. I wanted to go there again with my friends. We arrived a little after 9, and there were about 20 people already waiting in line. The store opens at 10. The staff were kind enough to provide a tent and chairs outside because the sun was strong. Surprisingly, there was also a toilet outside, although it looked a bit suspicious, it was clean and they encouraged people to use it. While waiting, the owner talked about the day's lineup (there was also maguro that day... delicious!) and explained about the uni auction. It was very educational and enjoyable to listen to. The waiting time was so fun, I could have listened to him all day. We were lucky to get in at 9:45. There were about 22 people per rotation. I always go for Murasaki uni! I also love Aka uni, but Murasaki is my favorite because it's not as rich. I've come to appreciate the goodness of Murasaki uni more and more as I grow older. The miso soup and scallops were served as a side dish with the maguro. It was delicious! The uni was so sweet!! The rice was just the right texture, and the temperature was perfect, making it very easy to eat. The side dishes and soup were also excellent, providing a nice break from the sweetness of the uni. I probably vacuumed it up while eating. Even though I usually only have soy milk for breakfast, I devoured it all. Thank you, uni, for making my summer enjoyable. The service was fantastic, with all the staff being cheerful and smiling, making us feel good too. The interior was clean, the presentation was elaborate, and it had a great visual appeal. Honestly, is there any uni donburi place better than this? The satisfaction level is off the charts. I will definitely come back next year!! Please keep sharing your interesting stories, owner (I'm a huge fan). Thank you for the meal ✧

On August 10, 2023, I couldn't help but feel that I would regret it if I didn't have uni-don (sea urchin rice bowl) at least once a year, so today let's have uni-don! I arrived at the restaurant an hour before opening, at 9 am. I was the first customer again. The manager happened to be outside, so I chatted with him. He mentioned that the sea urchin catch has been poor, and yesterday's uni-don was priced at ¥8500, but today it was a bit lower at ¥7000. The sea urchin itself was getting softer past its peak, but the sweetness was still good, which was a relief. The uni-don was priced at ¥7000 (market price) that day, and it came with flounder, scallops, and octopus as side dishes. The fatty octopus was particularly delicious. As the manager said, the sea urchin's texture was a bit weaker, but the sweetness was indeed overwhelming and delicious. Fresh sea urchin doesn't need soy sauce, it's best enjoyed without it. I felt like I could have another bowl, but I settled the bill. Payment was cash only at each table. Since I had no other plans for the day, I decided to take a detour on my way back home. Thank you for the meal!

I tried to find a restaurant with sea urchin, but one was closed for Obon holidays and the other had a 7-person wait. So I ended up at a spacious restaurant. The sea urchin was market price, so the sea urchin bowl was 7000 yen. The flounder bowl with a little sea urchin on top was 4500 yen. I paid in cash and was surprised to hear that it was 8500 yen until yesterday. However, the sea urchin dish was very delicious, and I realized that freshly caught sea urchin from the local area is truly different.

Due to the shortage of sea urchin, I had given up on getting some in Yoichi. However, I decided to drive to the Shakotan Peninsula to give it a try. It was only a 20-kilometer drive, and when I arrived, even though it was only 10 in the morning, the place was already packed with many customers. Thankfully, I was able to get some sea urchin and enjoyed it deliciously.

The best sea urchin I have ever eaten in my life. We had a seafood bowl this time. It was filled with plenty of sea urchin, sweet shrimp, octopus, and salmon roe. The base fish I chose was flounder and tuna, while my friend chose sardine and mackerel. The fish from Shakotan all had a strong sweetness and were very delicious. I am very satisfied and would like to visit again to eat sea urchin.

I ordered a bowl with sea urchin, shrimp, and octopus since I was close by for work. I also tried the sea urchin as it was recommended, and it was the best I've ever had. However, I understand that the prices are higher as it caters to tourists. It's something you can find anywhere now. If you're willing to wait in line to try the sea urchin that you can't easily find elsewhere, then it's worth it.

Today, I arrived early at 9:00 am, an hour before the store opened, and was the first in line. A couple asked if they could wait in their car, but I suggested they line up as customers were being let in in order. They had originally planned to visit another restaurant but found a long line, so they came to Tamura Iwataro Shouten instead. This was their first time at the restaurant, so while we waited, I shared some interesting facts about the place with them. When the manager suddenly appeared, he advised against ordering the sea urchin bowl as prices were high due to recent fishing conditions. Instead, he recommended the tuna bowl, mentioning the special Kamatoro cut available that day. Intrigued by the Kamatoro, a rare part of the tuna, I decided to try it. The manager explained that the sea urchin bowl was priced at ¥10,000 due to high demand from tourists, but he was trying to steer customers towards other options. The restaurant opened promptly at 10:00 am, and the first customers were seated. I ordered the Seki Dan Maguro Donburi for ¥6000, with prices varying by cut. The Kamatoro, a special and valuable cut, was offered at a trial price. The manager eagerly awaited my feedback as I took my first bite of the tender, marbled tuna. It was incredibly delicious, with a perfect balance of lean meat and rich fat that melted in my mouth. The combination of wasabi soy sauce enhanced the flavors, making it a truly unforgettable dining experience. I paid my bill before the other customers and bid farewell to the couple I had spoken to earlier. As I left, the manager was already explaining the menu to the next group of customers. I shared my thoughts on the Kamatoro with him before heading home. If you ever have the chance, don't miss out on trying this incredible dish – it's sure to leave you speechless.

On July 5, 2023, I visited Iwataro Shoten for the third time this year. I arrived around 9:30 am and had to park my car at the nearby municipal parking lot because the store's parking lot was full. Oh, a portable shrine! It turns out it was the festival of Bikuni Shrine. A group of about 30 people were shaking the portable shrine in front of the store, shouting "Wasshoi! Wasshoi!" Some customers who were waiting in line even moved away to take pictures. There were also tourists from China visiting this time. The store opened at 10 am. The first group of customers entered the store, and I was at the front of the second group. What should I choose to eat? The special red sea urchin bowl, which was available for all three meals that day, sold out quickly. Customers kept coming in even after 10 am, taking pictures of the store's facade. Around 10:20 am, the first group of customers started leaving, and I was guided inside. Hello! The bustling Iwataro Shoten was fully occupied and lively. I tried the "Kiwamedon" for ¥5500, a collaboration bowl featuring Bikuni Murasaki sea urchin from Shakotan and A5-grade roast beef from Hiratori. The beef looked like petals, while the sea urchin resembled stamens, just like a Rafflesia flower. Rafflesia's language of flowers is "dreamy reality." Eating this dish truly felt like entering a dream. Although sea urchin and beef are a common combination, the deliberately cold roast beef enhanced the flavor of fresh sea urchin. There was no time to waste admiring the dish. If the beef melts, the deliciousness is halved. Drizzle some wasabi soy sauce on the beef and wrap it around the sea urchin. The "Kiwamedon" lived up to its name, a dish that you would want to eat every year. The richness of the beef, the sweetness of the beef fat, and the sweetness of the sea urchin combined to create an unforgettable taste. The store manager offered a complimentary boiled giant shrimp as a festival service. Crack open the head, suck out the miso, and enjoy the firm and flavorful meat. This shrimp was incredibly delicious! In the evening, the main event of the festival, firewalking, will take place. I would love to see it live someday. Thank you for the delicious meal!

Inside the restaurant: The interior is designed like a fishing hut, with walls made of fish crates, creating a cozy fisherman's cabin atmosphere. The space is not too wide, with some depth. The tables are kept clean. Service: The energetic and lively staff, mostly in their 20s to 30s, provide a vibrant and powerful service that reflects the energy of fishermen. It's like the feeling you get when ordering overflowing salmon roe at a revolving sushi restaurant like Nagoyakatei (laughs). - Fresh Sea Urchin Bowl (Red Sea Urchin) - $12000 The "red" refers to the Ezo Bafun Sea Urchin. It is quite expensive. The owner bought it at the market, resulting in this price (laughs). However, the taste definitely matches the price. First, the scent of the sea hits your nose, followed by the delicate taste and sweetness of the sea urchin, melting on your tongue. There is no fishy smell, and no hint of bitterness. Of course, because it was prepared by cleaning the sea urchin caught this morning and serving it in a bowl. It's simply the best! Overall: During this season, Shakotan area attracts tourists and food lovers from all over the country. Once you try this, you might not be able to eat any other sea urchin. It's a must-try luxury item that you should definitely treat yourself to at least once in your lifetime.

I originally planned to go to a nearby shop, but the line was so long that I had to give up due to time constraints. I decided to visit this place instead, and it was the right choice! The staff were very friendly. I finally got to try the Shakotan sea urchin, which is in season from June to August! I was so happy to encounter the sea urchin. They didn't have the red sea urchin in stock, so I had the sea urchin bowl instead. The sweet and seasonal Shakotan sea urchin was delicious! The octopus was caught by the owner in the morning, and the shrimp had sweet shrimp on top, which was also delicious. It was market price, but considering what you would pay in the city, it felt like a great deal. Sea urchin without soy sauce, the best!

The freshly peeled live sea urchin does not require alum, this is the taste of real sea urchin, Ezo horse dung sea urchin. - Live sea urchin bowl (Red) 13,000 yen (market price) - Ezo horse dung sea urchin (live) - Ezo abalone (live) - Hokkai shrimp (live) - Seafood Maehama flounder bowl 3,800 yen - Natural flounder, Kitamurasaki sea urchin, salmon roe, squid, Hokkaido octopus (water octopus) The live sea urchin bowl from Tamura Iwataro Shoten near Bikuni Fishing Port in Bikuni, Shakotan-cho, Hokkaido, uses a different type of sea urchin compared to the usual alum-treated sea urchin. The sea urchin harvest in Bikuni, Shakotan-cho is from June 1st to August 31st. There are two types of sea urchins, the Kitamurasaki sea urchin with long spines and deep purple shells, and the Ezo horse dung sea urchin with brown shells resembling horse dung. The white Kitamurasaki sea urchin has a pale yellow flesh, while the red Ezo horse dung sea urchin has a bright orange flesh. This year, despite the scarcity, the Ezo horse dung sea urchins are of good quality with a rich taste. The price may be high, but the taste is exceptional. The red Ezo horse dung sea urchin in the live sea urchin bowl was particularly impressive. Regarding sea urchins and alum, sea urchins start to lose their flavor rapidly once the shell is cracked open. Alum is added to prevent this, and there are two methods of adding alum: box sea urchin (alum-treated sea urchin) and alum-treated sea urchin in saltwater. The alum-treated sea urchin in saltwater has a shorter shelf life compared to the box sea urchin. The process of preparing sea urchins is time-consuming and expensive, which is why it is not commonly used in busy restaurants.

During sea urchin season, the super popular restaurant in Shakotan Town always has long lines from the morning. I called the restaurant in June, the peak season, and they said there was seating available. I hurried there by car. They were out of red Ezo Bafun sea urchin, but they had white Murasaki sea urchin. I tried the A5 Wagyu beef and sea urchin bowl, as well as the fresh sea urchin bowl.

On June 21, 2023, the seafood bowl at this restaurant was originally a flounder-based flounder bowl and a small girl-based Yan bowl, but halfway through, the Willow Dance bowl was added, making it a trio of seafood bowls. However, due to poor fishing conditions, the Yan bowl cannot be offered this year as well. So this year, the seafood bowl will consist of flounder and Willow Dance. Willow Dance, popularly eaten with simmered fish, has a cherry blossom-colored flesh arranged like petals, with studded salmon roe shining like jewels. Drizzle with wasabi soy sauce and enjoy it slowly, savoring the unique sweetness different from flounder. The supporting roles of sweet shrimp and octopus are also doing a great job! While the seafood bowl with a variety of ingredients is attractive, having clear main and supporting roles is also nice. The miso soup was filled with plenty of young scallops and scallops. During my time in the restaurant, I overheard other customers ordering sea urchin bowls, flounder bowls, Willow Dance bowls, with a few opting for the extreme bowl. Despite the absence of the Yan bowl, the Willow Dance bowl seems to be well recognized and chosen. Seafood bowls are complete! Next time, maybe a sea urchin bowl or an extreme bowl?

Recommended Uni-don at Shikotsu in Jozankei♪ Went with two friends for lunch and were grateful for the parking available. The restaurant was somewhat crowded, but surprisingly spacious inside. It is run by a cool guy and a young woman, making the atmosphere stylish. The Uni-don costs 6000 yen, which I believe is reasonable for the quality. It was delicious♪

Budget: 6000 yen I wanted to eat a fresh sea urchin bowl. Instead of going to Sapporo or Otaru, I decided to go all the way to Shakotan. The sea urchin bowl was loaded with plenty of fresh sea urchin, specifically Murasaki sea urchin, priced at 6000 yen on that day. The abalone was a bonus on that day. The amount of sea urchin in the bowl was so generous that it brought happiness. I was able to finish it without feeling sick, and I was convinced once again that sea urchin from the original place is truly delicious. It's different from eating sea urchin at a yakiniku restaurant. They apparently serve sea urchin caught in the morning at auctions the next morning. The bowl also came with sashimi of flounder and octopus, as well as miso soup with shrimp and clams. Sweet shrimp was included by default. The restaurant opens at 10:00 am, and when I arrived around 9:00 am on a weekday, there was only one group waiting, with two more groups waiting in their cars in the parking lot. Around 9:40 am, they explained the restaurant and menu on a monitor at the storefront. My companion also ordered the Wagyu and sea urchin bowl, which was well explained. When we left the restaurant at 10:30 am, there were about three groups waiting, but it seemed like they still had plenty of sea urchin bowls left. I actually wanted to try the morning sea urchin bowl as well, but it was too rare and not available that day. I also wanted to compare it with the red sea urchin bowl with Bafun sea urchin, but they only had Murasaki sea urchin. Nevertheless, I was satisfied with the delicious meal. How much would a sea urchin bowl of this quality and quantity cost in Tokyo?

I visited around 11:30 am on a weekday. Unfortunately, it was raining, but the restaurant was empty, so I didn't have to wait in line to enter. I was disappointed to hear that they didn't have the sea urchin rice bowl I was looking forward to, as this season's harvest was low. They also didn't have the red sea urchin, so I ordered the white sea urchin rice bowl instead. It cost 6000 yen today, but considering the amount and quality of sea urchin, it wasn't expensive. The sea urchins were piled high on a decent-sized wooden box. They were delicious, and the flavor spread in my mouth, making me smile. The staff and the atmosphere of the restaurant exuded their dedication and confidence in their sea urchins, making it a pleasant experience. I look forward to coming back next year to try their overflowing sea urchin rice bowl.

On June 7, 2023, the sea urchin fishing season in the Shakotan area runs from June 1 to August 31, a period of three months. The Tamura Iwataro Shoten, which mainly provides Shakotan sea urchins, has also begun its business. The best time to enjoy the sweet and delicious Shakotan sea urchins is mid-July to early August, just before they spawn. Today's recommended dish is the flounder bowl, as the fish can be caught when the sea temperature is still low and the flesh is firm. The manager and staff, including Kacchan, are full of energy and enthusiasm. Unfortunately, this year's harvest of small female fish was poor, with only one box caught while avoiding the incoming sardines. The precious small female fish are frozen and will be served around Marine Day or during the Bon Festival. The Seafood Maehama Flounder Bowl costs ¥3800. The presentation of the rolled flounder is visually appealing, and the firm flounder fillet is incredibly delicious and sweet. The miso soup with scallop spat also tastes better than usual. The octopus and sea urchin in the dish complement the flounder well. The abalone, a special treat for the day, is also delicious. The manager evaluates the sea urchins brought in that day and expresses regret that they couldn't be enjoyed by a specific customer. Despite not being able to try everything due to budget constraints, the reviewer is satisfied and plans to try something else next time. The restaurant had a mix of local and foreign customers, with a Chinese family of ten enjoying their meal with smiles. The reviewer is looking forward to their next visit to try something new.

I went to a restaurant known for its sea urchin rice bowl, where they serve the first-grade uni from Shokotsu. It was raining when I went all the way there from Sapporo. Just a heads up, it's not a place you would go out of your way for just a sea urchin rice bowl. You can get sea urchin rice bowls almost anywhere nowadays, right?