7:55. When I arrived at the restaurant, there were two parking spaces open in front of the shop, which was lucky♡ (it seemed like the shop staff had parked and moved). The name board only allows up to 8 groups, so we lined up. 8:00. The staff came out and called out the first 8 groups one by one to buy their orders at the ticket machine and then leave. 8:40. They started seating the groups one by one. It looks like we might get in on the first round. 8:55. It was our turn. We were the 15th group. We wore masks, sanitized our hands, and entered the shop. The staff checked if we were wearing masks. We bought our meal tickets at the ticket machine (you cannot order additional items on weekends) and handed them to the staff at the counter on the left side of the ticket machine to find out our seat number. We sat down. Although there were instructions inside the shop, many people didn't seem to read them. In the past two years, I had the sea urchin bowl with two types of fresh sea urchin, but today it seemed like they didn't have the fresh sea urchin, so I ordered the sea urchin bowl. It costs 3600 yen. We waited with excitement. 9:03. It arrived! We were seated for less than 10 minutes before it arrived. It looked delicious! The first bite was so sweet and it felt like a waste to swallow it! It just melted in my mouth! The sea urchin kept melting on the warm rice, so I savored every bite without rushing! It was so delicious♡ Thank you for the meal. We returned the empty bowl. 9:15. We left the restaurant. Thank you for the meal.

When I came last year, the line was too long so I gave up, but this time I managed to get in easily as it was a weekday and not during the peak season for red sea urchin. I had a white sea urchin bowl, and the sea urchin was so creamy and flavorful that I felt the deliciousness of local sea urchin once again.

I arrived after 12pm on a regular day and there was no line. When I left, the restaurant was full. I had the red bafun uni for 7500 yen and the uni, scallop, and ikura bowl for around 3500 yen. I shared the two dishes, so I was able to compare the two types of uni. The red uni was definitely more delicious. However, it was quite expensive. The scallop had a nice crunchy texture and was also delicious.

Visited at 1:00 pm during the Obon holiday, and as expected, there was a line of about 20 people at the store... However, there were plenty of seats and the service was quick, so the wait wasn't as long as I thought. The taste was amazing, with the fluffy and rich sea urchin being irresistible! With this price and quality sea urchin, I feel like coming here once a month!

This is my second visit to Misaki, a dining place in Shakotan. Just like last time, there was a long line in front of the restaurant. The owner is a sea urchin fisherman who serves sea urchins caught fresh in the morning. The sea urchins are completely natural with no additives. They have a creamy sweetness without the usual strong sea urchin smell, and are both sweet and refreshing. The picture shows the red baifun sea urchin. Compared to white sea urchins, it has a much richer flavor. Because it is additive-free, the flesh easily crumbles and melts in your mouth, but it is delicious in its natural state. Available from June to August, limited to 20 servings per day, try the red baifun sea urchin.

Popular restaurant on the Shakotan Peninsula. I was hoping for a sea urchin bowl, but once again they were out of sea urchin today, so I had to settle for a two-color bowl (sea urchin, salmon roe) or a three-color bowl (two-color + crab). I still dream of eating a 100% sea urchin bowl someday, but even the two-color bowl brought me happiness with its deliciousness. Thank you for the meal!

From June to August, it's the best time to enjoy the delicious Uni (sea urchin) from Shakotan. While there are other places that offer tasty Uni, if you want to try the rare red Uni (Ezobafun Uni), then it's better to visit "Misaki" in Shakotan. I returned to this restaurant after a long time because I really wanted to eat the red Uni. The restaurant opens at 9 am, but the first 12 groups can write their names on a list to avoid the ticket machine rush. If you miss out on writing your name, you'll have to wait in line. Luckily, I managed to write my name on the list this time. The list filled up to the 12th group by around 7:50 am. After a brief explanation from the staff, we purchased our meal tickets from the machine, handed them to the staff at the counter, received a numbered tag, and waited for the restaurant to open. I entered the restaurant around 8:50 am. Regarding the Uni: - Red Bafun Uni Donburi: ¥7,500 (limited to 10 servings) - Incredibly sweet and rich in flavor, the red Uni has a unique intense flavor that is specific to the red variety. The aroma of the sea and Uni spreads, making it extremely delicious. Even if the Uni on the rice slightly warms up over time (as it's a donburi), it remains top-notch. - Live Uni: ¥1,000 (available until August 10) - The live Uni included about 4 pieces of Murasaki Uni. These white Uni were alive and moving even after being cracked open. It was incredibly fresh. The taste, although more subtle compared to the red Uni, was elegant with a delicate umami and sweetness. In conclusion, I first tried red Uni at this restaurant six years ago and got hooked on Uni. Eventually, I came back to this place in Shakotan. Shakotan Uni is mostly consumed locally, and it's rare to find it elsewhere. While you can enjoy Murasaki Uni at other places in Shakotan, the red Uni is unique to this restaurant. The availability of the rare red Uni is high here, but it depends on the weather and fishing conditions. It may require some luck to enjoy delicious Uni. While waiting for our turn until 8 am, we saw several boats fishing for Uni at the nearby Shimamui Coast. The Uni from Shakotan, nurtured in the beautiful blue sea with slender kelp as food, is sure to be delicious.

On the first day of my trip to Hokkaido, I visited Shakotan under a cloudy sky. I had heard that sea urchin was famous, so I searched for a seafood bowl restaurant with a good reputation and decided to try the ikura (salmon roe) bowl. I am more of an ikura person than a sea urchin person, so when I saw the shiny ikura, I couldn't help but drool. The ikura was deliciously plump and bursting with flavor, making me forget about the cloudy weather outside. Even if the weather is bad, I would be satisfied as long as I could eat this! It was so delicious that I wanted to have another bowl. Luckily, there was no line probably due to the rain. I highly recommend this restaurant to anyone visiting Shakotan. Thank you for the wonderful meal!

I had heard about the long lines at this place, but I didn't expect it to be this crowded!! That's why I decided to visit Misaki-san for the first time. The restaurant opens at 9:00 am, and I arrived around 8:50 am, but there was already a huge line. I waited for about an hour to get in. The restaurant operates on a ticket system. The main dish is the sea urchin bowl, but I also wanted to try the scallops! So I chose the three-color seafood bowl (sea urchin, scallops, and salmon roe) for 3300 yen. The other two people with me were sea urchin bowl experts. Once we handed in our tickets, our bowls arrived in about 3 minutes. It was amazing! First, I tried the sea urchin as is. The sweetness and richness spread throughout my mouth. It didn't even need soy sauce. I added a little wasabi and took another bite. It was truly luxurious. Then, I tried the scallops. They were so fresh! The firm texture indicated their freshness. The salmon roe was also deliciously popping in my mouth. It didn't even take 5 minutes to finish. I felt so happy! Thank you for the meal.

I arrived before 6:00 and wrote my name on the notebook at the 4th spot. I waited in the car, which was not a problem as long as the sun wasn't shining directly. People started lining up outside around 7:00. Around 8:00, we were called in one by one for instructions. They mentioned no additional orders could be made, so I ordered the limited 10 servings of Bafun Uni for ¥7300. We were allowed to enter at 8:45. Our seats were assigned based on the number tag we received at check-in, and the Uni was already on the table! The Uni turned out to be a drink. It quickly melted in my mouth, rich yet refreshing. I'm not a big Uni fan, but this was exceptional.

I lined up early to eat the long-awaited red snow crab. It was a limited edition, so I managed to buy a meal ticket. The taste was good, but considering the price, I thought it was okay to try it once and be satisfied.

July 21, 2023 (Friday) Breakfast. With my partner. On the second day of our trip to Hokkaido. We woke up at 3:40 am and the sky in Sapporo was starting to brighten. We left at 4:11 am. Today we headed to the Shakotan Peninsula. One of the reasons we decided to take this trip was the sea urchin in the middle of the season at the Shakotan Peninsula. As we drove from Sapporo North Interchange to the Shakotan Peninsula, the newly risen orange sun appeared in the rearview mirror. There were many tunnels on the way, sometimes with a view of the Sea of Japan on the right. We stopped at a place called Nozuka where the morning mist was beautiful and took some photos. The background music on the FM radio was Brian Adams' "Heaven" and then The Carpenters' "I Need to Be in Love". We arrived at the sea urchin fisherman's shop at 5:36 am. We were the third group in line. We were given instructions to buy meal tickets before the store opened and only the first 12 customers would be served. We explored the nearby Noshappu Port while waiting. We then drove to Cape Kamui, but it was closed. We returned to the shop and by then, there were already 7 groups in line. We then drove to Shokanbetsu Coast and saw the beautiful clear sea. We could even see the fishermen catching sea urchins. However, the Shakotan Cape Nature Trail was closed due to bear sightings. We returned to the shop at 7 am and there were already 12 groups in line. We bought meal tickets for the limited red sea urchin bowl and the regular sea urchin bowl. The shop opened at 8:48 am and we were seated at our designated table. The sea urchin bowls were served promptly and they were delicious. The red sea urchin bowl had a delicate flavor with a good aftertaste, while the regular sea urchin bowl was sweet and equally delicious. We left at 9:16 am and visited Cape Kamui, enjoying the beautiful clear blue sea. We returned from the tip of the cape and left at 10:05 am.

I visited around 1pm on a weekday and was able to enter without waiting in line. The uni bowl with buffun uni was sold out, so I had the two-meal bowl instead. The uni was sweet and very delicious. The ikura was also very tasty, so it was nice to be able to enjoy both in the two-meal bowl.

On the second day of my Hokkaido trip, I rented a car in Sapporo early in the morning to head to Misaki on the Shakotan Peninsula for the ultimate sea urchin bowl. The restaurant opened at 9:00 am, and I was hoping to arrive around 9:30 am. However, when I got there at 9:40 am, both the first and second parking lots were full. I managed to find a parking space near the harbor and joined the long line. The line was intimidating, with over 200 people. I started to lose hope and wanted to give up, but my partner encouraged me to stay. After a 2-hour wait, we finally got our sea urchin bowls. I ordered the 2-color bowl (uni and salmon roe) for 3500 yen, while my partner got the 3-color bowl (uni, salmon roe, and crab) for 3300 yen. The food was served quickly, and the sea urchin was sweet, creamy, and had no fishy taste. It was a delicious experience, and I'm glad I got to try Shakotan sea urchin. Next time, I'll aim for the Akabafun sea urchin bowl!

During this limited period, I visited Shakotan mainly for the schedule. This time, the main restaurant was Misaki-san. I aimed to arrive 15 minutes before the 9 a.m. opening, but I was too optimistic... Due to the end of the pandemic, there was a long line from the morning. I finally got in around the fourth round after waiting for about 30 minutes (which was relatively short for a line). Unfortunately, there were no limited quantity sets left, but I ordered two types of sea urchin rice bowls. Both were incredibly delicious, melting in your mouth. It's sad that I have to wait until next year to visit during this time of the year again.

Probably the best breakfast ever. In terms of taste, price, and happiness. A recommended restaurant by a resident of Hokkaido, Misaki-san. It's the season for it, so you have to eat sea urchin. I left the hotel at 6:30 am and arrived at 8:00 am for this breakfast, but the number of people who could sign up was already full, so there were about 20 people waiting in line... Even though it's a weekday morning, it's amazing. But this is one of the main highlights of my trip to Hokkaido, so I lined up under the cold drizzling sky in shorts and a t-shirt. And the limited red bafun fresh sea urchin bowl was still available. I had to eat it. That's why I came here. I have to pass on the Sapporo Classic beer since I'm driving. It looks even more beautiful in person than in the photos. It's delicious. Sea urchin from the source is different. It's sweet and delicious even without soy sauce, just with wasabi and sea urchin. Of course, it's delicious with soy sauce too. I want a beer... Oh, I think my uric acid level, which is already at 8.7, is about to reach a career high after consuming sea urchin for the next 10 years... Thank you for the meal. It was a great experience. Thank you, Misaki-san, and thank you, Hokkaido. #Misaki #Shakotan #uni #SeaUrchin #BafunUni #RedBafunFreshSeaUrchinBowl #BafunUniBowl #UniBowl #SeaUrchinBowl #Hokkaido #FishermansRestaurant #InouesSummerVacation2023

◎Day/TimeSaturday/6:00 arrivalAlready signed up, waited for 3 hours◎OrderRed Bafun Uni Don - 7950 yenLive Uni - 800 yen◎AccessAbout 1 hour by car from Otaru◎InteriorTable seats, tatami seats/72 seats in total◎Customer basePairs, families, solo diners, groups, tourists◎PaymentTicket vending machine/cash◎NoteLocated at the tip of Hokkaido's Shakotan Peninsula, this restaurant is operated by local fishermen. The owner goes out fishing early in the morning at 4:00 AM to catch fresh sea urchin, which can be enjoyed at the restaurant. The restaurant operates from late April to the end of October, but during the sea urchin season from June to August, they offer a sea urchin bowl made with natural sea urchin. In addition, a limited edition dish of red bafun sea urchin is also available. You can also enjoy live sea urchin, which can only be eaten locally. Departing from a hotel in Otaru at 5:00 AM, we arrived around 6:00 AM, but the sign-up was already closed. We waited on a bench outside the restaurant. After 8:00 AM, those who had signed up earlier were called back to purchase meal tickets and were then guided into the restaurant. Only about 12 groups were able to sign up. Once the restaurant opened, the turnover was relatively quick. I purchased a meal ticket at 8:50 AM. The limited edition red bafun sea urchin bowl was sold out, but there were still regular sea urchin bowls available for 7950 yen, so I purchased one. I also ordered the live sea urchin as an additional dish. The live sea urchin was served in about 2 minutes, and the red bafun sea urchin bowl in less than 10 minutes. Eating the live sea urchin involved carefully removing the edible parts from the shell, avoiding the inedible parts. It was a fun experience to be able to do this. The natural sea urchin, without any additives, was incredibly fresh. Seasoned only with saltwater, you could truly savor the taste of the sea urchin itself. The red bafun sea urchin bowl was generously topped with warm white rice. It was larger than expected, but I quickly devoured it due to its deliciousness. It was more subtle in flavor than I anticipated, but still rich and flavorful. Drizzling it with wasabi soy sauce enhanced the already heavenly taste. A must-try dish, even if you have to wait in line. However, I recommend avoiding weekends if possible.

On a sunny day, I took my mother for a drive along the coast from Otaru, enjoying the sparkling sea for about an hour. We passed by several uni specialty shops before reaching the most popular one at the far end, Misaki. We arrived at 11:40 am and there were already 10 people in line, but we were seated by noon as the turnover was quick. The parking lot had cars from Kitami, Obihiro, and Asahikawa, showing Misaki's strong reputation. We come here every year for the Shakotan uni, and since we tried the neighboring Nakamuraya last year, we were excited to try Misaki this time. My mother had the Tricolor Bowl with uni, ikura, and crab for 3300 yen, while I had the Seafood Bowl with uni, ikura, and scallops for the same price. The seafood bowl changes depending on the season, with the scallops sometimes replaced by shrimp or squid. The red uni ticket for 5650 yen was sold out right in front of me, showing that it's a popular choice for those who come from far away. I can still enjoy the meal without the premium uni, so it was not a problem for me. The uni was rich and delicious as always, and my mother was very happy. Thank you for the wonderful meal, we will definitely come back again.

Established in 1973, this restaurant is run by a sea urchin fisherman. It is a popular spot where many customers gather every year to enjoy the sought-after Shakotan brand sea urchin. The most popular dish is the limited 15 servings per day "Akabafun Uni Don (6800 yen)" available only from mid-June to the end of August. I arrived at the restaurant around 8:50 am on a Friday after leaving Sapporo at 6 am, but there was already a line of over 30 people waiting outside. Although I was able to enter by 9:30 am, the limited menu was already sold out. If I really wanted to try the Akabafun Uni Don, I could still get it for 7950 yen, but I decided to go with the regular menu items. I ordered the "Nama Uni Don (3600 yen)" and "Katsu Uni (800 yen)." The Katsu Uni (Kitamurasaki Uni) was served first, with the staff kindly explaining how to eat it. They advised not to eat the brown internal parts as they are not tasty. The Nama Uni Don, served with miso soup and pickles, was visually stunning with a generous amount of fresh sea urchin on warm rice. The white Kitamurasaki Uni had a rich yet refreshing flavor, with a slight saltiness and a hint of seaweed aroma that melted in the mouth. I enjoyed half of it as is and the other half with wasabi soy sauce. Some may consider using wasabi soy sauce a faux pas, but it's a matter of personal preference. Last year, I visited the Utoro Fishermen's Wives Co-op Restaurant in Shiretoko for sea urchin don, but this time, I finally got to try the sea urchin from Shakotan, creating unforgettable memories. Both were delicious, but this experience with the live sea urchin was truly unforgettable.

One of the pleasures of traveling in Hokkaido is to eat Uni-don, so I visited this restaurant. I arrived at 7:20 pm on Tuesday to eat the limited quantity Bafun Uni, but to my surprise, there were already 10 cars parked in front of the restaurant! I waited for 1 hour and 30 minutes on the bench in front of the restaurant. I ordered the Akashiro Namuni-don for 5,950 yen and fresh Uni for 800 yen. First, the fresh Uni was served. It was my first time trying to remove the Uni myself, and it was difficult because if not handled carefully, the Uni would crumble. The Akashiro Namuni-don was delicious even without soy sauce. The rice was warm white rice, so I ate it quickly to prevent the Uni from melting! The price was quite reasonable, and I was able to fully enjoy the natural taste of Uni without any preservatives, which was great.-----------------------------------------There should have been a reservation paper at the entrance of the restaurant, but when I arrived, there was no paper, and everyone was waiting in their cars. It seems that up to the first 12 groups can fill out the paper, but once 12 groups have filled it out, the restaurant staff take the paper away, so those who couldn't fill it out have to wait in line. Those who filled it out can wait in their cars, and if they purchase a meal ticket at 8:00, there are perks such as being able to leave the restaurant, so there is a big difference between the 12th and 13th group. This time, the restaurant opened 15 minutes before the scheduled opening time at 8:45, and I was able to enter around 9:00 and finally eat the coveted Bafun Uni. However, I wish the management before entering the restaurant could be improved in various ways.

On the way to Kamui Misaki, I got hungry so I searched on Google and found out that the raw sea urchin is famous there! It was almost 3pm, so I looked for a place where I could still order and ended up visiting this place where they had a mini raw sea urchin bowl. The raw sea urchin was rich and melted in my mouth without any fishy smell! It was so good that I didn't want to finish it all. Even the mini size was satisfying! The full size might be too much to eat. The rice portion was generous, so women might want to ask for a smaller portion. I accidentally spilled water, but the staff kindly cleaned it up without any complaints. I felt really sorry about it. Thank you for the delicious meal!