I hate basic, mainstream places, but somehow ended up at this popular restaurant! Although the hokke fish looked delicious, I decided to go for the shrimp fry curry instead. The shrimp fry was freshly fried and super tasty. Thank you for the meal!

I made a reservation at this restaurant for dinner on Rebun Island. I was looking forward to the sea urchin, but unfortunately, it was sold out today. I decided to switch to Chan Chan Yaki instead. I thought Chan Chan Yaki was made with salmon, but in this area, they use hokke fish. Hokke fish has a plump and flavorful flesh. It comes with miso sauce, cabbage, and onions, and is served on a tabletop gas grill. The vegetables are already steamed and cooked, so you just need to lightly grill and mix them to eat right away. We also ordered Zangi and pork skewers, but the Chan Chan Yaki was the best after all.

On the second day of my trip to Hokkaido, I visited Furusato Shokudo in Rishiri Island at night. The first thing I tried was the grilled hokke, a local specialty of Rishiri-Rebun. I have had grilled salmon before, but hokke was new to me. The texture was firm and the miso sweetness surprisingly complemented it well, making it a great dish to enjoy with alcohol.

We found a dinner restaurant in Rishiri with very few options, not in a hotel. There was only one table and three tatami seats at the counter. The sea urchin was not sold out! It had a local izakaya feel, with no touristy sashimi platters, more like a local izakaya. However, for us non-locals, there were Hokke fried dishes and other Hokkaido specialties that were delicious.

I went to Rishiri, but coincidentally, a state of emergency was declared from this day. Although most shops should be open until 8:00 PM, many were closed. Among them, this restaurant was open. It is an izakaya. However, I arrived near closing time, so many items on the menu were sold out. Despite that, I ordered mainly hokke and fried dishes. The hokke was especially delicious.

For lunch, I had pork tempura rice bowl at Furusato Shokudo. I have had this dish before at "Hagetan" in Obihiro. The pork tempura was made with pork belly instead of loin meat. The tempura with fatty pork belly didn't have much meat texture and the oil overflowed in my mouth. There was a sauce prepared for the pork tempura rice bowl, which was a nice touch, but I think tempura made with lean meat would have been better. I wonder what I should try next time? Thank you for the meal.

This is a story before starting as a Tabelog reviewer, but one memory that was shockingly delicious was the sea urchin bowl at this restaurant (^ー^) Well, I think it's been greatly embellished by memories and travel filters... (^^; But still, in my memory, this restaurant is one of the top in my life (^ー^). This restaurant is located on Rishiri Island in Hokkaido, known as a high-quality sea urchin production area. Rishiri Island is probably a place I will only visit once in my life, so I was determined to eat the famous sea urchin bowl there. I went with the resolve of "I'll definitely eat the sea urchin bowl" and arrived, only to find out that the restaurant I had researched on Tabelog was unexpectedly closed! So I called the village office and begged, "I came all the way from Tokyo and can't eat sea urchin bowl! Please help me｡ﾟ(ﾟ´Д｀ﾟ)ﾟ｡" (Sorry for being so unreasonable... (^^;), and the official who answered the phone discussed with a few people around him and then told me, "This is it!" which led me to this restaurant w(^ー^). Looking at Tabelog again, this restaurant seems to be a lunchtime set meal place and an izakaya at night. It seems to be popular among locals for its seafood. When we went, it was a bit crowded, the food took a while to come, and I remember being in a rush for the tour meeting time... (^^; Anyway, the sea urchin bowl that finally came out was made with sea urchin caught that morning, and I remember it being freshly processed Ezo Bafun sea urchin (^O^). It was just a simple sea urchin bowl with plenty of raw sea urchin and a small amount of chopped seaweed on top. But this sea urchin was incredibly deliciousヽ(´▽`)ノ The Bafun sea urchin had a rich flavor. It was completely different in richness from the reasonably priced Murasaki sea urchin. Even among Bafun sea urchin, it was much, much more delicious than the Bafun sea urchin I had in Kanagawa or Tokyo. Well, it was caught just a few hours ago and freshly processed, so the taste was exceptional. Of course, there was no chemical smell, and there was no fishy smell either. The flesh was firm and when you put it in your mouth, the rich flavor of the sea urchin rushed in... (*´∇｀)ﾉ Even though it was a few years ago, I vividly remember how incredibly delicious it was (^ー^). This sea urchin bowl, at first glance, seemed to have a small amount of sea urchin, but when I tasted it, it was quite generous♪ Normally, sea urchin bowls have sea urchin spread thinly over the rice, right? But this restaurant didn't seem to have a sense of showing off, and it was piled thickly in the middle. Therefore, this sea urchin bowl remains a memorable dish♪ Writing this review based on old memories, I deliberately rated it ☆4.5, but if it were in real-time, I would have given it ☆5. Well, maybe the sea urchin is delicious not only at this restaurant but also at other restaurants on the island. If they were all sourced from the same fishing port, the same grade and variety of sea urchin, and processed fresh in the morning, the sea urchin itself would be the same. However, the excitement of this sea urchin bowl is still unforgettable (^w^).

The grilled Atka mackerel is a great snack to go with alcohol. The fried octopus was delicious. A convenient store within walking distance from the campsite. It's recommended to make a reservation.

I came to this restaurant near my hotel since I came all the way to Rishiri. I had taken a regular sightseeing bus around Rishiri in the morning. The guide told us the auction price for today's Bafun sea urchin, which seemed to be around 35,000 yen per kilogram. When I entered the restaurant, I saw a Bafun sea urchin bowl for 4,500 yen. The sea urchin in Rishiri is indeed delicious. It tasted better than the sea urchin bowl I had in Shakotan, with larger and more delicious roe. Since it's not easy to visit this place, I'm glad I got to try it. The lunch menu also had Okhotsk Atka mackerel, which I think would be delicious with its fatty taste.

"Shrimp fry curry, hokke fish, salted hoya, zangi, delicious fried rice."

During the middle day of my trip to Rishiri Island, I had dinner at Furusato Shokudo. Last time, I had the grilled Atka mackerel. This time, I had the Atka mackerel set meal. Now, this Atka mackerel. It looks like a normal size, but it's plump. It's not the thin and flat candle mackerel you get in Tokyo. Normally, I eat mackerel with firm flesh, but this one is plump. The surface of the fillet is not shiny with oil. And it's not brown! The seasoning is minimal, just the right amount of salt. But you don't taste the salt right away. And you don't taste the fishy smell of mackerel either. You can enjoy the mackerel in a fluffy state. It's not easy to find mackerel like this. I'm grateful that the fishermen have prepared this mackerel in the best condition. I wonder how it would taste if it was cooked over charcoal? The owner, who looks intimidating, seemed kind. He even reminded me of the vocalist of an indie rock band from Otaru, making me a little homesick (laughs). Thank you. It was a delicious meal.

On the second day of my business trip to Rishiri, I had dinner at a nearby restaurant. It was a place that served both lunch and dinner, located in the center of Kutugata in Rishiri Town. As I looked out towards the port from the intersection with a traffic light leading to Oshidomari and Oniwaki, I noticed red lanterns on the left. The atmosphere of the restaurant was very community-oriented, with locals and families with children dining together. I decided to try the "Hokke chan-chan yaki" for dinner, along with rice and miso soup. The dish arrived sizzling on a hot plate, and I moved to a table to start my meal. The owner, a friendly young man, even took a photo with me. The chan-chan yaki featured Hokke fish, which was steamed to make it easier to eat. The dish also included onions, cabbage, and a flavorful miso sauce. The combination of fish, miso, and vegetables made for a delicious and satisfying meal. Despite initially thinking I might need more rice, I ended up feeling full and content after finishing the dish. The experience reminded me of how enjoyable it is to share a meal like this with family. I also noted that the restaurant was recommended for its delicious grilled meat dishes, which I hope to try on my next visit. Thank you for the wonderful meal.

On a business trip to Rishiri Island, I had dinner at a restaurant where I tried the "Nabe Yakisoba" for 900 yen. Work on Rishiri Island was going smoothly, and I was in the mood for a drink. I found a flyer in the hotel lobby for a dining promotion in the town, offering cheap drinks. My boss had already checked it out. The flyer stated the restaurant opened at 5:00 PM, but it was already 5:40 PM. I decided to go for it and arrived at the restaurant at exactly 6:00 PM. However, the restaurant wasn't open yet, but I could sense people inside. I mustered up the courage to enter and was told they weren't ready yet. Due to strong winds outside, I had to wait inside until they opened. Unfortunately, the special services mentioned in the flyer were not available that day. I reluctantly decided to order the seasonal Nabe Yakisoba to warm my disappointed heart. The Nabe Yakisoba that arrived had a very homey taste. The noodles were quite chewy and hard to lift. The broth was decent, probably made with Rishiri kelp. Considering it's an island, the price was reasonable. The weather on Rishiri Island had turned stormy in the evening, and I wondered if I would be able to return home as planned. Oh well, it's the off-season, so there's not much I can do about it. (Tears)

September 23, 2016 Pork Tempura Bowl 900 yen Pork tempura bowl, with pork belly tempura and green pepper tempura added. You can freely add sweet sauce, but the amount already on it is enough. The taste is average... well, it's a bit greasy... March 10, 2016 Grilled Fish Set Meal (Atka mackerel) 1200 yen Today's lunch was Atka mackerel here! The set meal includes plenty of grated daikon with Atka mackerel, Matsumae pickles, pickles, miso soup, sweet shrimp, and rice. The Atka mackerel is big and has a rich flavor! I devoured the bones and hardly anything was left, the rice went down smoothly. The Matsumae pickles and sweet shrimp also complement the rice, and I finished it all without complaints! It might be a bit pricey, but it's island prices so it's understandable. There's a sense of satisfaction too, so it's all good. It seems like local people also use this place quite a bit~

After sightseeing at Cape Soya and Cape Nosappu, we took a ferry from Wakkanai Port and arrived at Rishiri Island in the evening. We first tried to go to an izakaya called Uotokachi in Odomari, but it was full, so we took a taxi to Kutsugata where our hotel was located. The driver recommended this restaurant to us. We entered the restaurant and started with a toast with alcohol and juice. When we asked the owner for recommendations, she suggested the locally harvested seaweed from Rishiri, so we ordered it as a snack. The seaweed had a slight wet texture and was okay. As we continued drinking, we ordered grilled Atka mackerel and dried squid, while the ladies ordered fried rice. The Atka mackerel was served on a hot plate, and it was my first time trying this type of fish. In Rishiri and Rebun, Atka mackerel grilled in this way seems to be popular. The slightly rich miso sauce mixed with the mackerel, onions, and cabbage was delicious! The dried squid was soft and had a natural flavor that was very good. The alcohol went down smoothly. I tried some of the fried rice the ladies were eating, and it was also good. Thank you for the meal.

I have visited the Rishiri Furusato Shokudo about 5-6 times now. At first, I thought it was just a regular set meal restaurant and would have lunch there. However, I heard that their yakiniku (grilled meat) was delicious, so I have been going there mainly for yakiniku ever since, haha. I have attached a few photos from a while back and some recent ones. The yakiniku uses fresh meat, not frozen, so it is very fresh and has a good thickness. I highly recommend the premium beef tongue, Genghis Khan (grilled lamb), and Iberico pork toro. The premium beef tongue is so thick and flavorful that it's almost like eating steak. The Genghis Khan and Iberico pork have no unpleasant smell and allow you to enjoy delicious meat. I was very satisfied with being able to eat so much!

I arrived at Rishiri Island by ferry from Wakkanai in Hokkaido! It's my second time visiting, after a gap of two years. It was a rare sunny day in the summer, and I was greeted by the majestic Mt. Rishiri under clear skies. Lucky me! I'll be staying for about 5 days, and my mission is to definitely not miss out on trying the Bafun Uni (seasonal limited edition) that is grown in the beautiful sea of Rishiri, fed with kelp. I immediately made a reservation at "Furusato Shokudo," a local restaurant that was recommended to me by the locals when I visited two years ago. This place offers an incredible variety of seafood at very reasonable prices, allowing you to indulge luxuriously in the bounty of the northern sea in a way that would be unimaginable on the mainland. In addition to seafood, they also serve grilled meat and rice dishes, making it a beloved dining spot for the locals. The people of Rishiri must feel so fortunate to have such delicious food in their daily lives. The restaurant is run by the kind and rugged-looking owner, along with his family. His son, who has a different job, enjoys fishing as a hobby and catches fish that are served as sashimi upon request. The warm hospitality of the islanders, including the owner who remembered my previous visit and provided excellent service, made me feel like I was in heaven. The Bafun Uni donburi that I was looking forward to was also in good supply due to the stable weather, and I was able to enjoy it for only 3000 yen. It was generously topped with sea urchin. The taste is incomparable to the purple sea urchin commonly found on the mainland. The sweetness that melts on your tongue is heavenly. Just for this dish alone, it's worth coming to Rishiri. It was a truly delightful evening, and I will definitely visit again!

You can reach Rishiri Island by ferry from Wakkanai in about 1 hour and 30 minutes. Rishiri Island is famous for its kelp, but of course, sea urchin is a must-try. July is the perfect season for it, so I crossed over looking forward to it. I landed at the port of Oshidomari and rented a bicycle to go cycling. I enjoyed the beautiful scenery along a nice cycling road as I headed towards the port of Kutsugata. When I reached Kutsugata port and started feeling hungry, I found this restaurant. It was the only one I could find around. The interior had a rural eatery vibe and seemed to transform into an izakaya at night. It was quite lively around 1 pm, with many tourists. There were a few counter seats, table seats, and tatami seats. It seemed to be a family-run business, and the name "Furusato Shokudo" directly reflected that. On the wall, there was a sign saying "Sea urchin bowl - Market price," and on that day, it was 2550 yen. Without hesitation, I ordered the sea urchin bowl. The menu also had dishes like soba and grilled fish set, but all I could see was sea urchin (laughs). It arrived in less than 10 minutes. Wow!! The sea urchin shone in a crimson color. It wouldn't be an exaggeration to call it a jewel. It was beautiful. The sea urchin was generously placed on a bed of rice with chopped seaweed on top. First, I tried the sea urchin without anything else. The unique seaweed smell and sweetness, along with the melt-in-your-mouth texture, were delicious! The sea urchin itself was delicious. I then added a little soy sauce. It enhanced the flavor. A touch of wasabi too. Yes, delicious. I finished it in about 10 minutes. Maybe I should have savored it more. Sea urchin on Rishiri Island in the summer is always a hit. It was delicious.