This is the last chance to eat here. We will be open until the 15th. Next time will be in Hakodate. (March)

It takes about 1 hour by car from Hakodate Station, but there is a shop worth visiting that will be relocated to Kashiwagi-cho in Hakodate in the spring. They have used a lot of ingredients from Funka Bay in the past, but will they expand their range? Either way, being in Hakodate city will improve accessibility, and if they can serve alcohol, they are likely to become a popular spot. They were unsure if they could open due to heavy snow until morning, so the owner worked hard to shovel snow from early in the morning. Thanks to that, we were able to enjoy delicious sushi. I got so caught up in eating that I forgot to take photos... Thank you for the meal.

This sushi restaurant utilizes ingredients mainly sourced from the nearby Funka Bay, offering dishes that bring out the natural flavors of the ingredients. The master sushi chef's skills are beyond just craftsmanship, making it worth traveling all the way to Hokkaido just for this place. #Hokkaido #MoriTown #Ooneta #Sushi #FoodPorn #Tabelog #TabelogTop100 #Squid #Seared Surf Clam #Button Shrimp #Tuna from Toi #Pickled Mackerel #Salmon Roe #Red Sea Urchin #Hairy Crab #Rolled Roe #Soft-cooked Octopus

Sushi Oone Sushi EAST 2022, Michelin Hokkaido 2017 1-star award-winning restaurant. This sushi restaurant opened in Morimachi, Chikegun, Hokkaido in 2009. Reservations are by appointment only, starting from one person. They serve both lunch and dinner. It is about a 5-minute walk from Mori Station exit. The interior has an L-shaped counter with 8 seats, table seats, and private rooms. The menu includes nigiri and appetizer courses. The head chef trained at a famous Ginza restaurant. They mainly source ingredients from nearby Hokkaido, with a focus on fresh fish from the local Funka Bay. The sushi rice is seasoned with red vinegar for a sweet and mellow flavor. The nigiri pieces are small and easy to eat, delicious until the last bite. It's a wonderful sushi restaurant where you can enjoy fish from Funka Bay. Thank you very much. It was a feast. Nigiri course ¥8000: Squid, Funka Bay herring, Tsugaru Strait marinated sea bream, Seared North Scallop, Botan Ebi Head Miso and Egg, Tuna from Toi, Mackerel, Hair Crab with Crab Miso, Salmon Roe, Sea Urchin, Eel, Lean Tuna Roll, Additional: Herring, Funka Bay Turban Shell, Salmon Roe Nori Roll, Drink: Sake: Kokuryu

Hokkaido Mori "Ooneta" is a restaurant where you can enjoy a course of nigiri sushi focusing on the fish species in front of you at the Fukabachi Bay, while keeping the freshness. Awarded with 1 Michelin star in 2017. During my visit at lunchtime, the fresh and flavorful herring was delicious. The sweet and smooth Fukabachi Bay hair crab paired well with the vinegared rice. The new ikura from Hokkaido was tasty with a gentle saltiness and texture. The homemade tarako and Murasaki uni from Hakodate were also delicious. Overall, it was a satisfying meal with dishes like simmered octopus, salted herring, anglerfish liver nigiri, spring sea bream, salted kelp and surf clam, seared flatfish, salted bonito, fatty tuna, hair crab, new ikura, and kohada murasaki uni (from Hakodate). I also added a hand roll of marinated lean tuna, herring, conger eel, and tachimaki with homemade tarako and dried gourd roll, along with a tamagoyaki.

If you want to eat delicious sushi in the Hakodate area, head to Ooneta-san. It's about a 40-minute drive from Hakodate, in Morimachi at the foot of Mt. Komagatake. Enjoy sushi at the counter with a view of the sea for lunch. By the way, Morimachi is known for its squid dishes. You can buy them at the shops near the station. Today's stable topic is the reason to visit here, where you can enjoy Hokkaido's unique ingredients such as octopus from the Okhotsk Sea, herring koji pickles, ankimo (monkfish liver), karei (flounder), salt-grilled maguro, Hokkaido surf clam, makocarei, hairy crab, fresh salmon roe, sea urchin, akami-zuke (marinated tuna), herring from the Okhotsk Sea, and conger eel.

After hiking in the morning, we went to a sushi restaurant that we had made a reservation for. Mount Keizan, which we climbed, was covered in thick fog, making it perfect for a leisurely drive around the area. It takes about an hour to climb Mount Keizan, but more experienced hikers can also traverse the surrounding mountains. The view of the sea from the top is beautiful. In this area, it seems to be the season for drying kelp, as we saw kelp being dried around. The atmosphere inside the restaurant was lovely, with sparrows chirping outside the window and the sound of the waves. There is a small, charming counter with six seats. It seems that they only serve one lunch course, but you can also add individual items or ask for recommendations for additional dishes. The restaurant was full with only three groups of customers, and it appears that people come from other prefectures as well. Perhaps this is due to the influence of online reviews. We spent about an hour there, during which the staff provided excellent service, offering information about the fish and recommending local tourist spots. The conversations with other customers were also enjoyable. There is parking right in front of the restaurant. The kelp-wrapped dish was delicious, and we also ordered additional dishes like fatty tuna and alfonsino wrapped in seaweed, which were also tasty. The use of different types of seaweed for different types of fish was a nice touch. It was a memorable experience.

I got off at Mori Station to have dinner here. I heard that I can enjoy the blessings of Mt. Fuji Bay here, so I made a reservation. The restaurant has a splendid appearance and a beautiful counter. Beyond that, there is greenery and you can see Mt. Fuji Bay. I enjoyed local ingredients centered around Mt. Fuji Bay. The omakase course included simmered octopus and flounder with plum sauce, grilled squid with sea urchin, abalone with a flavorful small size, abalone liver with salt and kelp, sea urchin and kelp with a creamy sauce, minced pickled fish with thread seaweed, Hokkaido shrimp and junsa hoya, seared natural cod roe, delicate and refined flavors in the nigiri, grilled rockfish, the famous red shrimp from Mt. Fuji Bay, delicious young sea bream, hand-rolled sardines with white seaweed, finely crafted hairy crab, sea urchin, and conger eel with egg. I started with beer and then tried the local sake. The owner trained in Tokyo, and although the ingredients are local, the style is urban. Both the dishes and sushi were delicious. Another charm of this restaurant is the view from the counter. Eating sushi with a view of Mt. Fuji Bay. It's best to visit during daylight hours.

Located in a residential area close to Mori Station, just a 1-hour drive from Hakodate. The day I visited was sunny, and I could see the blue sea from the counter. I was very satisfied with the taste, atmosphere, and service. The counter was made of beautiful hinoki wood, creating a nice atmosphere, and the cleanliness of the restaurant was evident. Mori Town is known as a fishing port town, so the freshness of the dishes was excellent. Each dish seemed to be carefully prepared by the chef and was truly delicious. I heard that they only offer courses in the evening, so I would like to visit again next time. Thank you for the wonderful meal.

Please register for the official LINE account to participate in the offline meeting. LINE official account https://lin.ee/M97scKk Before going to "Sushi Ooneda" in Mori Town instead of "Ikameshi," I went to a sushi restaurant in Hakodate only once, but it was not as good as the reputation. Since the fish was delicious, I was looking for a good sushi restaurant. After searching, I found a delicious sushi restaurant in Chosei-gun Mori Town! This is where Haneda Suisan Co., Ltd., known for "Hadate no Nama Uni," is located. It's less than an hour on the limited express Hokuto from Hakodate, and less than 10 minutes to climb the hill south of Mori Town Station. On the right corner, there is a stone monument and a noren for "Ooneda." The master was just hanging the noren. It was a bit early, but I was allowed to enter and sit at the counter. I rarely drink beer, but I had one on this day. The rice I ate that day was the first time I clearly felt the strong flavor. I think there are quite good rice in Tokyo, but the rice here was on a different level. Not luxury, but "freshness and richness of flavor," I suppose. It was truly the "Funka Bay All-Stars." Octopus from Funka Bay, sea bass from Tsugaru Strait, scallops from Funka Bay, cherry salmon from the same, small fish from the same, tuna and medium fatty tuna from Shiogama, trout from the Sea of Japan, hairy crab from Okhotsk, sea urchin from Zenikame, yellowtail from Tsukudani, sardines from Tsugaru Strait, bonito from Zenikame. Only the bonito is from Shiogama, but the rest are all from Hokkaido. The fact that Funka Bay and Tsugaru Strait are almost all there is, is amazing. I have vaguely heard the word "Funka Bay" at sushi restaurants in Tokyo, but this level of Funka Bay attack is the first time. Isn't Sushi Ooneda the only one that has such a variety? It's like rediscovering the taste of the ingredients, like, "Is octopus this delicious? Does sea bass taste like this?... The cherry salmon is so delicious..." I've been coming to Hakodate and eating tempura at "Tazawa" before returning to Tokyo, but it's getting serious. It seems I will stay an extra night to meet Mr. Ooneda (laughs). Always Udon's TikTok where udon is the main dish https://www.tiktok.com/@alwaysudon Official blog where udon is the main dish https://alwaysudon.com/tenmusu-senju-tsu/ Instagram https://instagram.com/alwaysudon/ YouTube https://www.youtube.com/user/techno9353/featured Official newsletter http://alwaysudon.online/mailmagazine/

Near the Fugahama Bay, there is a sushi restaurant called "Otoneya," which is designed like a traditional Japanese house with a parking lot in front. I called on the same day and they said it was okay for one person, so I went. I sat at the L-shaped counter where I could see the Fugahama Bay. The atmosphere was just right, not too flashy or too plain. They asked if tea was okay, and I agreed. When asked if I wanted the chef's choice for the sushi, I also agreed. The sushi of flounder was well-balanced and delicious. The pickled ginger was slightly sweet and spicy, and the sushi-making technique was beautiful. The lightly seared surf clam with salt was also amazing. The sushi with scallop from Fugahama Bay was handed to me directly after being lightly seared and wrapped in seaweed. The live spot prawn had miso paste on top, and the cherry salmon was also well-prepared and slightly sticky. The marinated tuna from Nachi-Katsuura was a classic choice, and the salted bonito was from a salt kettle. The striped jack from Kagoshima was decent, and the clam sushi was delicious. The sea urchin with hair crab and crab miso on top of purple sea urchin from Esashi was enjoyable, especially since I had driven around Esashi yesterday. The simmered conger eel had a hint of yuzu peel, and the tamagoyaki was like a firm castella cake. Overall, the sushi from Fugahama Bay felt particularly delicious. I realized that it might have been good to just order sushi with ingredients from Fugahama Bay. In the past, I would have easily joined in the conversation between regular customers and the chef, but due to the pandemic, I ate in silence, holding back on various topics I wanted to discuss.

In Morimachi, there is a Michelin one-star sushi restaurant called Oone. For 4,500 yen (including tax), you can enjoy 11 pieces of sushi and soup. They serve delicious sushi, including fish from the Hōbetsu Bay. I visited the restaurant for the first time in 3 years, and it was wonderful. I had flounder, medium fatty tuna, sardine, spring snapper, red shrimp, sea urchin, hairy crab, and conger eel. I also ordered extra fatty tuna. Everything was very delicious! I will definitely come back again!

Day 2 of the Hakodate trip, second meal. From Hakodate to Mori Station by train, about an hour and a half journey with beautiful snow scenery along the way. Upon arriving at Mori Station, I was greeted by seagulls. The station offers a fantastic view of the sea, mountains, and snow all at once. The purpose of visiting Mori Station was to try the local station bento "ikameshi" and a sushi restaurant that I had made a reservation for a month in advance. The lunch was a 10-piece course for 5,000 yen, and it was my first time having sushi at a counter in a while. The chef had trained in Tokyo before returning to his hometown to open the restaurant. With only a few tables, the reservation slots were limited. The sushi experience was exceptional, with each dish carefully prepared and delicious. The meal included various seafood such as flounder, horse mackerel, snow crab, marinated tuna, and more. The sea urchin was particularly impressive, paired with high-quality seaweed that enhanced the flavor. The meal ended with a miso soup that was surprisingly hot. Overall, the dining experience was satisfying, and I decided to add a few extra pieces to try, including mackerel and shirako. The mackerel was fresh and lacked any fishy smell, while the shirako had a creamy texture and was perfectly complemented by the seaweed. The additional pieces were reasonably priced, making the overall cost of the meal quite reasonable. The sushi at this restaurant was truly exquisite, and the attention to detail was evident in each bite.

"Sushi Ooneta" is located on a hill in Morimachi overlooking Funka Bay. This sushi restaurant, which is particular about local ingredients, captivates visitors.☆ Tabelog Top 100 Sushi EAST 2021 Selected ShopUsing plenty of seafood caught in Funka Bay right in front of the restaurant, you can enjoy unique sushi that can only be found in this area. The restaurant is located 50 minutes north of Hakodate by limited express train. The nearest station is Mori Station facing the sea, which is about a 5-minute walk away. It was already evening, and the sun had set, revealing the counter illuminated by orange light from a building. The black exterior of the building, with a sign lit up by light, and the entrance leading to the curtain exuded a dignified atmosphere. The temperature gauge in front of the station read 2°C, and I opened the door with cold hands due to the strong sea breeze. We were greeted warmly by the owner. Passing through the corridor and entering through the curtain, you will find a counter facing a large window. Soft jazz piano music plays, and the warm orange lighting gives a sense of calm to the interior. The spacious counter with about 6 seats has a low boundary with the inside, providing a pleasant view of the chef's work. Mr. Daikoneda, the owner, who trained in Tokyo and opened the restaurant himself, conveys a humble yet diligent attitude towards his work. The evening menu consists of appetizers and sushi courses. "Omakase Course" - ◆ Appetizers ◇ Sushi - ◆ Soy sauce koji-marinated spear squid ◆ Simmered octopus ◆ Horsehair crab (Funka Bay) ◆ Grilled conger eel (Funka Bay) ◆ Shirako (Funka Bay) ◆ Simmered oysters (Senpoushi) ◆ Kawahagi (Funka Bay) ◆ Steamed abalone (Funka Bay) ◇ Red snapper (Tsugaru Strait) ◇ Grilled surf clam (Funka Bay) ◇ Squid ◇ Sardine (Funka Bay) ◇ Lean tuna (Shiogama) ◇ Medium fatty tuna (Shiogama) ◇ Mackerel (Funka Bay) ◇ Masunosuke (Funka Bay) ◇ Sea urchin ◇ Conger eel (Funka Bay) *Additional items: ◇ Black gnomefish (Funka Bay) ◇ Otoro (fatty tuna) ◇ Small fin ◇ Kuruma prawn ◇ Snow crab ◇ Salmon roe ◇ Toro sinew ◆ Red kelp soup Alcohol - ・Draft beer (small) ・Gohobo / Junmai sake / Hakodate Jukou Brewery (Nanae Town) ・Kamikawa Taisetsu / Yamahai Kimoto Tokubetsu Junmai Sake Ginpu / Kamikawa Taisetsu Sake Brewery (Kamikawa Town) ・Sanchigasakura / Junmai Regular Class / Sanchigasakura Sake Brewery (Higashikawa Town) ~ Stay time: a little over 2 hours ~ Bill: 23,500 yen (including tax) Reservation: Phone reservation 5 days in advance Only those who endure the harsh environment can enjoy the privilege of visiting this place! Focusing on the fantastic fishing ground of Funka Bay, they enhance these ingredients with precise seasoning. Their marinating technique is outstanding, giving depth to the flavors. The warm shari (sushi rice) has a softness that feels comforting, with a chewy texture that comes together nicely. The subtle red vinegar adds warmth to the color, overlapping with the temperature, and the acidity lifts and enhances the flavors of the toppings. The course was filled with their dedication to researching how to cook the ingredients from Funka Bay to perfection. The incredibly delicious Masunosuke, with its clean sweetness spreading impressively, left a lasting impression! The bountiful ingredients from Funka Bay, such as sardines, conger eel, and black gnomefish, were a delight to taste. In addition, there are brief comments accompanying the photos for your reference. The owner's gentle and warm customer service enhances the dining experience, and his willingness to share his experiences and knowledge is impressive. Also, since the train from the nearest station runs about once an hour, they provide excellent service by calculating the finishing time for visitors who arrive by train. If you visit during the day, you can enjoy the best location view, and at night, you can savor a full course of Funka Bay, including appetizers. This is the place where you can encounter the real treasures of the sea from Funka Bay, the Michelin-starred "Sushi Ooneta".

Danan Sushi in Mori Town is a wonderful sushi restaurant. It has been selected as one of the top 100 sushi restaurants on Tabelog in 2021, and has consistently held a one-star rating in the Michelin Guide since the release of the Hokkaido edition. This time, we visited for the evening session where you can also enjoy appetizers. The seafood, mainly from the sea of Danan and the surrounding area, is incredibly fresh. Each dish is meticulously prepared with attention to detail. The way the chef hides the knife in the sushi rice is exquisite, resulting in a perfect texture when you bite into it. And of course, every dish is extremely delicious. [Appetizers] - Boiled octopus - Squid from Tsugaru Strait - Grilled shishamo - Seiko crab from Funka Bay, served with internal organs. Rich and flavorful. - Milt from cod, rich and creamy without any fishy smell. - Steamed abalone, cooked in a broth until incredibly tender. - White-grilled conger eel from Funka Bay, a delicacy that starts appearing in September. [Nigiri Sushi] The chef asks, "Shall I start making nigiri now?" and the second act begins. - Salted and marinated flounder from Funka Bay, with a paste made from its liver. - Torched surf clam - Botan shrimp from Funka Bay, topped with eggs and miso. The hunting season is in September and October. - Torched Pacific saury, with exceptional fattiness. - Wild king salmon from Funka Bay, a rare 9-kilo Masunosuke salmon caught from the sea in front of the restaurant. - Otoro tuna from the Sanma region, caught by fishermen from Minmaya near Ryofuzaki. - Mackerel from Funka Bay - Katsuo (bonito) from Kesennuma, smoked with bonito straw for a delightful smoky flavor. - Fresh ikura (salmon roe) - Squid and sea urchin from Funka Bay [Additional Nigiri] - Slow-cooked oysters from Senhoji, using bonito broth for a melt-in-your-mouth texture. - Smelt roe wrapped in nori seaweed - Hair crab - Shako (mantis shrimp) from Otaru - Tamago (egg) - Katsuo (bonito) from Kesennuma (repeat) - Otoro tuna from Minmaya (repeat) A delightful meal with drinks for roughly 20,000 yen. As always, it was a truly blissful experience dining at this sushi restaurant. Starting with the appetizers and moving on to the nigiri, the evening session is guaranteed to leave you feeling happy.

This is a restaurant that I was looking forward to visiting on my trip to Hokkaido, which has earned one Michelin star in the Michelin Guide Hokkaido 2017. While highly rated sushi restaurants in Hokkaido are mainly concentrated in Sapporo, this restaurant is located between Hakodate and Sapporo, making it a rare find. I was so eager to visit this place that I only had dinner in Sapporo and then took an early express train to Mori Station on the Hakodate Main Line the next day. The restaurant is located on a hill about a 5-minute walk from the famous Mori Station known for its squid rice. We were one of three groups who were able to enjoy the lunch at the counter by reservation only. The other two groups also seemed to have a strong passion for food, and we had a delightful meal together, including the head chef. - Sea urchin ★★ Many sushi restaurants serve sea urchin in gunkan-maki style, but this version without nori seaweed has become more popular recently. The sea urchin was so delicious that the nori was unnecessary. - Tokishirazu ★★ This salmon, which migrates to Hokkaido earlier than regular salmon by ascending rivers like the Amur River in Russia, was very delicious and precious. - Horse mackerel ★ The way horse mackerel is sliced varies from one restaurant to another, and it was a pleasure to watch the wonderful knife work with kombu seaweed on top, making it delicious. - Tuna ★★ The medium fatty tuna was not overly fatty, which made it delicious. - Crab ★★ The carefully shredded crab meat was balanced perfectly on top of the sushi. Tasting a small amount enhanced the umami flavor. - Octopus ★★ The preparation and marinating of the octopus were well done, and it paired well with Japanese sake, making it delicious. The taste of the sushi, the service, and the interior were all excellent. It was mentioned that often villa owners around Lake Onuma visit this place. While it holds one Michelin star, for me, it was a wonderful restaurant worth visiting even if you have to make a stopover between Sapporo and Hakodate. Michelin Ratings: One star: Particularly delicious dishes in that category Two stars: Outstanding dishes worth making a detour for Three stars: Exceptional dishes worth traveling for Individual Dish Ratings: No rating: Tasty but unsure if I would order it again. ★: I would order this dish again on a return visit. ★★: I would revisit the restaurant specifically to order this dish. ★★★: A cliché, but this is a dish I would want to eat on the last day on Earth.

In mid-April 2021, "Sushi Oone-ten" in Hokkaido, which has been awarded one Michelin star, offers sushi with a focus on freshly caught seafood from Funka Bay, with an added touch of craftsmanship. The refined sushi, which is unexpected in the countryside of Hokkaido, is said to be provided by the owner who worked at the renowned Ginza restaurant "Sushi Kanayama" for 16 years. The owner of my favorite local sushi restaurant, "Sushi Koma," is also a former "Sushi Kanayama" chef. Although the restaurant is currently closed, the owner of Ginza's "Sushi Satake" is also a former "Sushi Kanayama" chef and served me the type of sushi that I love. Perhaps, I have a good compatibility with sushi prepared by chefs from "Sushi Kanayama." Enjoying sushi while overlooking Funka Bay from the counter seats made of Aomori cypress is truly a wonderful experience.

Sushi restaurant in Morimachi lunch omakase course - Matsukawagarei has a firm texture and seems very fresh. No fishy smell, very clear. Seared surf clam could use more sweetness. Live spot prawn with miso on top, still moving, very fresh and bouncy for being live. Sweet for being live. Hair crab mixed with miso. Marinated tuna, average quality. Toro has some sinew left. Freshness of spear squid is in between fresh and aged. Buffon sea urchin has a good balance of richness and sweetness, with a slight bitterness towards the end. Anago is fluffy, with a subtle sweetness that doesn't overpower the eel. Soup has a rich umami flavor. Additional: Grouper is moist but lacks flavor. Mackerel is unique, with thickness and not relying on fat. Ikura has small grains and a hint of bitterness. Good value for 5850 yen. The sushi rice is large and fluffy, with a slightly subdued sweetness and a sharp vinegar taste. The sushi focuses on freshness, different from personal preference but still a good sushi restaurant.

When it comes to sushi in southern Hokkaido, Ooneta-san is the place to go. You can enjoy local fish at the counter with a view of Funka Bay. The freshness is top-notch thanks to the location. The abundance of seafood in Funka Bay has been particularly noticeable in recent years. Fish that were not caught in Hokkaido before are now being caught. It feels like the day is approaching when Funka Bay will be a major sushi ingredient hub. Now, Ooneta-san. Not only is the freshness excellent, but the sushi is also made with care and the size is just right. It feels like you could go for a second round (laughs). If you visit southern Hokkaido, this is a sushi restaurant you definitely want to check out.

I'm not a huge fan of sushi to the point where I crave it every day or every week, but I had to visit a highly recommended, cost-effective restaurant near Funka Bay that is even listed in the Michelin guide. The conclusion is, it was seriously delicious. While I feel like Funka Bay ingredients are becoming more common in Tokyo these days, they seem to be limited to certain toppings like hair crab and tuna. However, the surprise during my stay in Hakodate was the incredibly high quality of blue fish such as horse mackerel and yellowtail, which are more associated with southern regions. I personally love blue fish, and I'm quite picky about the taste of horse mackerel, but what I had at Ooneta-san that day was so delicious that I couldn't help but ask for seconds. There weren't many pieces served, and looking back objectively, the quantity wasn't that high, but the satisfaction I got from the meal was great, and I felt that it was really cost-effective.

We visited a Michelin one-star restaurant that offers reasonably priced meals, and drove about an hour from Hakodate to have lunch there. Since we had children with us, we opted for a table instead of sitting at the counter. The lunch sushi set for 4000 yen was beautifully prepared and visually appealing. The kids had hand-rolled sushi, which ranged from 400 to 800 yen, and it was also reasonably priced. Next time, I would like to try sitting at the counter.