I arrived on Rebun Island during my early autumn trip to Hokkaido. On this day, I enjoyed some delicious soy sauce ramen, three-colored dumplings, and a glass of beer at Ramen Miraku, the most popular restaurant on the island. It was really tasty. As I left the restaurant, I noticed Yoneda Shoten, which I had visited five years ago during winter. Before revisiting it, I searched for "Yoneda Shoten" and found a completely different store called "Yoneda Suisan." I thought maybe the name had changed or they had relocated, but to my relief, it was exactly the same as five years ago. Apparently, "Yoneda Suisan" is actually a branch of "Yoneda Shoten" near the Kutsugata Ferry Terminal. Make sure you don't get confused. Listen carefully and write your reviews accordingly. They offer handmade hokke fish cakes and delicious Rishiri kombu for reasonable prices. The Rishiri kombu was highly praised as a souvenir. This time, I also bought a handmade hokke fish cake, a popular item at Yoneda Shoten. It was so delicious that it sold out quickly after I bought one to try. It's made with hokke fish caught on Rebun Island, mixed with various ingredients, and deep-fried to make a fish cake. It was the best fried fish cake I've ever had. I wish I could have shared it with my wife if it could be stored at room temperature. Maybe it's only available when hokke fish is in season, but if you have the chance, definitely try it. The steamed sea urchin I bought last time was significantly cheaper than at other stores, even though Kitamurasaki uni and Bafun uni typically cost over 2500 yen. The Bafun uni was on sale for about 1000 yen cheaper, but it's still quite pricey. I resisted buying it this time. I'll definitely visit again when I come back to Rebun Island.

In the town of Kutsugata on Rebun Island, you can purchase seafood at the Yoneda Shoten store and have it grilled on the spot. The ramen shop "Ajiraku" in the town center had a long line, but in Rebun Island, sea urchin is more popular than ramen. Other tourists were also enjoying grilled oysters and clams. Since it was past the season for Bafun sea urchin, I tried the Murasaki sea urchin. I learned that the taste changes when grilled, so I placed it on an oyster shell and grilled it, resulting in a sweeter flavor.

I personally think that the sea urchin from Rebun and Rishiri Islands is the most delicious in the world (this is just my personal opinion...). Of course, the most delicious sea urchin can vary depending on the season. However, ever since I first tried it on Rebun Island, I have been really fond of the summer Ezo Bafun sea urchin from Rebun and Rishiri. Sea urchin is not the only reason I visit Rebun Island, but I have been there 4-5 times and still occasionally order it. This year, sea urchin from Rishiri Island has arrived! This year, I received 2 packs of saltwater sea urchin from "Yoneda Shoten". How do I eat it? I don't need to come up with elaborate dishes or fancy preparations. I simply put the sea urchin on freshly cooked warm rice, sprinkle a little wasabi soy sauce and seaweed on top, and enjoy. The sea urchin from Rishiri is smooth and sweet, with no bitterness or odor. I think it's because of the careful processing. When you think about it, sea urchins raised on high-quality Rishiri kelp as feed must be delicious. Thanks to Yoneda Shoten for sending me such good sea urchins at the right time. If I have the chance to visit Rishiri Island again, I would definitely like to stop by their shop. I hope that day comes soon.