For those who want to enjoy seafood until the very end, this is the place to be for bento boxes in Hokkaido. Even at the airport, the sea urchin, scallops, and salmon roe are delicious. The seating in the eat-in area is spacious. Waiting for your flight and boarding time while having a meal here is the most reassuring option.

I ended up entering the gate with Hokkaido resident discount coupons unused, wandered from the ANA terminal to the JAL terminal, and finally found a satisfying way to use them. At first, I was thinking of buying souvenirs, but I found a place where I could eat in. There were several menu options, but I chose the one that seemed most suitable. It wasn't exactly a large portion, but it was delicious. It became the final Hokkaido dish of the year for me.

I am finally relieved to be freed from meals prepared by others for a week and able to decide on my own meals and buy what I want. Continuing from last time, I purchased souvenirs from "Island People" at New Chitose Airport. While "Suisan" is famous at New Chitose Airport and Sapporo, I personally think "Island People" is on a different level compared to "Suisan". I have provided feedback to the staff several times, and each time they listened attentively, conveyed my opinions to their superiors, and made improvements accordingly. (I was speechless when I suggested politely at Macarena and was told that they don't grow that variety of corn (probably without even trying the soup). It's a completely different experience here. I am only interested in humble and ambitious people.) Last time, I reviewed the salmon kombu roll. This time, I purchased (1) herring kombu roll and (2) overnight marinated sea urchin in two varieties. (1) Up until now, I had only purchased salmon kombu rolls, but when the staff mentioned "we also have herring", I tried a sample and thought "this is delicious" and immediately decided to buy it. The ingredients are herring, kombu (15% from Rebun Island), sugar, soy sauce, and corn syrup. The taste can be described as a wave of umami attack, with the brownish taste of herring, aged kombu, sugar, and soy sauce blending together in a good way. Although I prefer mild flavors, I don't reject this one even though it's full of umami. The overall sweetness makes you naturally crave rice, and when eaten with rice, it just makes you want to eat more. Like most Japanese people, I also like sweet flavors. The main difference from salmon is that there are no hard bones in herring. It's just a different type of fish. (2) The overnight marinated sea urchin includes (a) Ezo Bafun sea urchin and (b) Kitamurasaki sea urchin. Both are from Rebun Island and Rishiri Island. I have purchased them a few times before, and due to the high price, I bought them again after a long time. The total price for both is 7556 yen. (You can have a full course French lunch in Tokyo for that price!) Each bottle contains 60g. I believe these were also included in the "osechi" from Island People before. (I have suggested that the taste of osechi has declined, so I plan to purchase it again in about two years.) I am not an expert, so I will quote the following explanation: "A product made from sea urchins caught in Rebun and Rishiri Islands, salted and aged (called salted sea urchin). Among these salted sea urchins, those with a salt content of 65% or more are called 'grain sea urchins (overnight marinated sea urchins)'. You can eat it as it is or with sake. It's truly a delicacy." (For more detailed explanations, please refer to the source above.) Source: https://shopping.geocities.jp/rebun/tencho/tencho.html The ingredients are only sea urchin and salt, with no preservatives. Now, about the taste impressions. The Ezo Bafun sea urchin has an orange-like taste, with a quick onset of sweetness when you eat it. Then, a strong flavor of Ezo Bafun sea urchin comes out intensely. The sweetness lingers as an aftertaste. I don't feel much saltiness. It's good on its own. My wife said, "Wow, it's delicious!" when eaten with rice. The Kitamurasaki sea urchin doesn't have an immediate taste. The flavor of Kitamurasaki sea urchin gradually spreads in your mouth. Since it has a yellowish color, it doesn't have much sweetness. Therefore, it's quite salty for me. The taste of the sea comes through strongly. I can't eat it on its own, but it's good with rice. This one gives more of a delicacy feel. Personally, I definitely prefer the Ezo Bafun sea urchin. Even my niece, who is very picky, eats this sea urchin eagerly. (Crying!) I prefer inexpensive things, so I like foie gras, caviar, truffles, fugu...

I have been buying Kunbu-layered rolls as souvenirs from Hokkaido for a long time. You can also order osechi if you make a reservation. In the past, you had to put the ingredients in a bag yourself in the osechi box, which was very confusing, but the quality was high and the cost performance was good. However, due to my suggestion, that has been improved in the past 2-3 years to make it easier. But now, the taste has declined. It was questionable for two consecutive years, so I decided to refrain from ordering this year. I asked for improvement at the store. If it is improved, I will purchase it again. (I will wait and see for a while.) Among the osechi, the Kunbu-layered roll did not lose its taste, so I purchased it again this time. This time, I bought 4 Kunbu-layered rolls (salmon) and other Kunbu-layered rolls. What I received this time is the same as what I bought 5-6 years ago, and it is still very delicious. The Kunbu and salmon are fused together. The salmon includes not only the flesh but also the backbone. The backbone itself doesn't have much flavor, but with the umami attack from the Kunbu and salmon flesh, the bone becomes soft and integrates well. There is a change in texture while eating, "crunch, crunch", making it really delicious as a dish. I have purchased various items at the store before. The sea urchin at the store (not the sea urchin in osechi) is a bit expensive, but I also recommend it. It is incomparable to the sea urchin served at regular Japanese restaurants, with a beautiful color and sweetness. If you don't like sea urchin, why not give it a try once?

I visited "Shima no Hito" at New Chitose Airport for my last meal in Hokkaido. I had been wanting to eat seafood in Hokkaido but hadn't had the chance due to my schedule. After passing through security, I decided to go for it and ordered the seafood bowl (pine). The restaurant wasn't too crowded, so the food was served quickly. The presentation was beautiful, and the seafood looked fresh and delicious. I tried the sea urchin first by melting some wasabi and pouring it over the bowl... it was delicious! Sweet and no fishy taste. The other seafood was also fresh and very tasty. I was pleasantly surprised by the quality of the food, especially since the restaurant felt like a service area food court on a highway. It's a great option for those who have time before their flight and want to enjoy a leisurely meal.

This time, I tried a special snack to go with alcohol. It's a souvenir I bought in Hokkaido and enjoyed. "Shima no Hito Konbu Kasane Maki" is a famous specialty from Rebun Island. Hokkaido is known for its kelp production, and the kelp here is particularly valuable and expensive. They wrap salmon in the kelp using a unique handmade method, allowing the salmon's flavor to seep in. The result is a soft and flavorful dish that pairs well with alcohol. It also goes great with rice dishes. The layered presentation is visually appealing as well. This product has even won awards at the prestigious Mond Selection food contest. It was a delicious meal. Shima no Hito New Chitose Airport Store, New Chitose Airport Domestic Terminal Building 2F, Chitose City, Hokkaido, 0123-46-2103, 8:00-20:00, open all year round. #KonbuKasaneMaki #ShimaNoHito #Salmon #RebunIsland #Snack #HokkaidoSouvenir

Early dinner. Seafood bowl.

The bento box for takeout was delicious.

Well, I'm back at New Chitose Airport! Since it's a low-cost carrier, I need to check in early, but I have some time to spare. How about grabbing something to eat? Oh, I'm quite full! I should get some souvenirs though! Let's take a stroll! How about some seafood from the seal old man? But you know, with a low-cost carrier, there are restrictions on carry-on items, so I might have to give up on that. Oh, look, a set with free shipping! Well, I do have some places I want to thank, so let's go for it! Here we go! A variety of seafood! Seafood pickles! Salmon roe! Scallops! Button shrimp! Red Atka mackerel! Salmon liver! All this for 5000 yen including shipping! Quite a good deal, right? And then, spicy cod roe! Tarako! I want to eat this right away, so I'll take it home! That's why the seal's freezer is full of seafood... Seafood pickles! Not as good as the Nakamura family's, but with a bit of wasabi and ponzu, it's nice! Spicy cod roe! Full of kelp! Not too spicy! Red Atka mackerel! Large and elegant with a good amount of fat! Stay tuned for more updates! Looks like I won't be able to buy frozen food for a while (laughs)

Located near boarding gate 12, right next to the JAL lounge. They offer a set of onigiri and soup for 500 yen. You can choose from several fillings for the onigiri. It's a comforting meal that's easy on the stomach. You can also take it to go. Great value for money. In the past, you couldn't get warm food at the boarding gate, but now there are even ramen shops, showing that New Chitose Airport is evolving. They also offer seafood bowls at a reasonable price. Next time, I'll skip the terminal food court and enjoy a leisurely meal at the boarding gate. Update: On my way back from Sapporo, I tried the seafood bowl (pine) and added sea urchin for an extra 500 yen. The taste was decent, but they could be a bit more generous with the portion. To win over repeat customers, they need to provide a more impressive experience. Being in such a prime location near the JAL boarding gate, they should offer a service that wows business travelers and becomes a renowned spot based on word-of-mouth reviews.

Seafood souvenirs from Sapporo. In the past, I used to go to the "Sapporo Central Wholesale Market" to get them, but recently I mostly get them at New Chitose Airport. I head to the "Dosanko Sanjiki Market" inside the airport to find the "uni", "ikura", and "hair crab" I'm looking for. This time, I happened to stop by "Shima no Hito" and quickly ordered fresh uni and kelp dashi ikura as well as hair crab from Ohotsk Omu. They arrived two days later, and when I unpacked and tasted them, the uni was delicious. It was Hokkaido's Baifun uni, with a taste that allows you to experience the scent of the sea directly. Perhaps because they don't use alum. By the way, when I looked closely at the package, it said "Freshness Power Nitrogen Water". According to the processing company, injecting nitrogen into the saltwater helps to expel oxygen and suppress oxidation, helping to maintain freshness. The hair crab was also large and packed with meat, very tasty. I am very satisfied. By the way, it seems that Ohotsk town and other areas in Ohotsk are in season for hair crabs from March to June. Upon further research, I found out that in Hokkaido, Ohotsk in spring, Funka (Naiura) Bay in summer, Higashidori in autumn, and Erimo (Hidaka and Tokachi) in winter are where hair crabs are landed all year round. Given the current distribution situation, it makes sense to see them year-round at New Chitose Airport. Although the prices are a bit high, it's a delightful and delicious seafood souvenir.

Family Trip to Hokkaido Day 2 Snack(?) In no time, it was time to head back to the airport. After checking in, we had some time left so we decided to have one last Hokkaido gourmet experience. We thought about getting pork bowl but since everyone wasn't that hungry, we settled for one dish. Our family isn't really fond of sea urchin. I wanted to see if they would change their minds after trying a delicious one. Uni ikura bowl, 2500 yen. The sea urchin wasn't the best quality but it didn't have a strong taste, which was good for this time of year. The ikura was also of good quality. The rolled sushi with kombu was also delicious according to the kids. The portion was small but the presentation was nice and everyone was satisfied. It was a fun trip. I wonder when we can come back again?

On a weekend morning at New Chitose Airport domestic terminal, I had some time before my flight so I decided to explore and found a place where I could enjoy some drinks. They had Islander Beer for 648 yen, a rich and slightly unique original beer. They also offered a tasting set of 3 types of Japanese sake for 918 yen, allowing you to compare and enjoy different flavors. For food, I tried the Seafood Trio Donburi for 1,393 yen, which included tuna, sea urchin, and salmon roe. The miso soup with shiitake mushrooms had a nice aroma. The salmon roe portion was small but satisfying. I also had a plate of homemade appetizers for 432 yen, which included Matsumae pickles, salted fish roe, and rehydrated octopus. The pickles were slightly sweet with no dryness, the salted fish roe had no fishy smell, and the octopus had a unique texture after being rehydrated. This is a rare find for enjoying drinks after passing through security at New Chitose Airport.

After the New Year's holidays, still wandering around the New Chitose Airport domestic terminal building on the third day of the year. I did some shopping, and now it's time to head back home. However, I couldn't find anything suitable for dinner, so I decided to get a specialty bento box to take home. After browsing through various stores, I stumbled upon a shop called "Torino Hito" operated by a company called "Rebunies," specializing in seafood products from Rebun Island, the northernmost inhabited island in Japan. Among the array of products, I found a bento box called "Torino Hito Bento - Uni & Ikura" for 1,620 yen, which caught my eye. It contains salt-steamed Hokkaido sea urchin and soy sauce-marinated salmon roe from Shari, based on Rishiri kelp. I decided to purchase it for dinner, despite the slightly higher price. It seemed like a perfect choice for the evening. After buying the bento, I headed home, looking forward to enjoying it for dinner. Upon opening the bento, I was surprised to see a generous amount of sea urchin on a bed of shredded egg, with salmon roe sprinkled on top. The sea urchin was flavorful, complemented by the kelp-infused rice. The salmon roe, however, was a bit underwhelming in terms of taste and quantity. Overall, the bento was satisfying, although a bit lacking as a standalone dinner. I paired it with homemade mini soba noodles, which enhanced the meal. It might be a good option for travelers looking for a light meal on the go. In the end, with a few adjustments, it turned out to be a visually appealing and enjoyable dinner.

- Herring and seaweed rolled sushi (half size) for 750 yen - Salmon and seaweed rolled sushi (half size) for 750 yen These sushi rolls are like mille-feuille, with layers of seaweed and salmon or herring. The combination of fish oil and seaweed flavor is delicious! The taste is not too strong, with a slight sweetness to it. They have bones in them, but they are cooked until soft, so you won't notice them when eating. These go well with alcohol, especially sake. If you like Japanese sake, I recommend giving these a try. Thank you for the meal!

I reported my Hokkaido trip to my son living in Okinawa and asked if he wanted ikura like at his sister's house. His response on LINE was "Crab is (laughs)". I decided to send it anyway, as it's rare to eat hairy crab in Okinawa. Some stores add Okinawa and remote island fees. Since the hairy crab looked delicious, I decided to send it from this store. Upon arrival, the LINE message included a photo. The feedback was that it was delicious.

When it comes to "Islanders," salmon and kelp wrapped sushi rolls are a must-try. The website describes it as follows: "A precious blessing born from the beautiful yet harsh nature of Rebun Island's sea and sun. Selecting only the best materials from within, and utilizing various manufacturing methods to pursue the unique taste of Rebun Island, the brand "Islanders" was created. The main industries on Rebun Island are fishing and tourism, with about half of the population (approximately 3,300 people) engaged in them, providing a rich variety of seafood with each season. The main fish species caught around Rebun Island include sea urchin, octopus, hokke, cod, kelp, salmon, squid, among others, with sea urchin raised on the finest Rishiri kelp being particularly exquisite." This is a store directly operated by New Chitose Airport. Popular items include salmon and kelp wrapped sushi rolls, freshly caught additive-free sea urchin sent directly from the island, and original dried kelp fish made by further enhancing the flavor of fish with kelp extract. The store is located in the waiting area inside the boarding gate food court. I ordered the Islanders beer and appetizer set for 1300 yen. Local specialty products like these make it easy to launch a brand. It is also important to cultivate them as specialty products. The appetizers were quite elaborate and delicious, so I quickly finished the fresh beer. Hokkaido was delicious until the very end. Thank you for the meal.

Here is a shop called Rebuneez, delivering the food of Rebun Island. The most popular item is the salmon and kombu roll. It looks delicious, with the bones being edible as well. However, I personally love the herring and kombu roll more, so I decided to try the half size. Honestly, I wasn't expecting much, but it turned out to be a big hit. When you think of herring and kombu rolls, you might imagine a strong, rich flavor, but this one is different. It has a very refreshing taste. It seems like they use light soy sauce for seasoning. The kombu has a nice texture as well. I bought some as souvenirs, but I might end up eating them myself.

Shimano Hito-san is a small shop located at the northernmost point of Rebun Island, Japan's northernmost island, at Cape Nosappu. They have a direct store at New Chitose Airport. They offer a wide variety of seafood from the sea of Rebun. Currently, the recommended item is fresh sea urchin, which is incredibly delicious in Rebun. I bought the Salmon Kombu Layered Roll Half (750 yen) and the Herring Kombu Layered Roll Half (750 yen). These dishes are made by layering carefully selected kombu and fatty salmon like a mille-feuille. The salmon is plentiful and cooked until tender, making it very delicious. The flavor of the herring kombu is outstanding.

At New Chitose Airport, I usually buy seafood souvenirs from Sato Suisan, but this time I decided to explore other options. I bought scallop adductor muscles, as well as unique orange-colored scallops in red and white. I also purchased three types of clams, Matsumae pickles, and a few saffron cod. Sea urchin was too expensive, so I bought it elsewhere.