I drove from the Shiretoko Peninsula to Nemuro. Today, I arrived at Shougetsu Ryokan. I chose this ryokan with high expectations for its elaborate cuisine. The ryokan has a traditional feel with a sense of history. However, it is very well-maintained. The shared toilet is also updated with a washlet. I had no trouble during my stay. Now, let me introduce the dinner. This time, I ordered the Tsukizen, where you can fully enjoy Nemuro's seafood: - Hanasaki Crab - Menme Grilled with Salt (Golden Eye Snapper) - Uni (Sea Urchin) Chawanmushi - Cod Liver Salad - Kasube Simmered Dish - Tsubugai (Whelk) with Uni - Hokkai Shrimp, Kazunoko (Herring Roe), Kamaboko (Fish Cake), Prune? - Sashimi (Botan Shrimp, Scallop, Hokkai Shellfish) - Uni (Sea Urchin) - Zuwai Crab Miso - Miso-marinated Zuwai Crab Miso and Meat - Icefish - Mefun (Sea Snail) - Okowa (Sticky Rice) - Scallop Larval Soup - Pineapple The luxurious spread includes traditional dishes, local specialties, and delicacies, which is very satisfying. The most delicious dish was the Uni Chawanmushi. The perfection of the chawanmushi itself was amazing, with a smooth texture and rich flavor from the broth. The addition of uni made it even more delicious. It was truly a delightful experience. Next, the Menme grilled with salt was outstanding, with a generous amount of fat and great flavor. The Cod Liver Salad was rich and tasty, perfect for sake. The Whelk with Uni had a nice crunch and a great combination of flavors. The Hokkai Shrimp was surprisingly sweet and flavorful. The Hanasaki Crab was also delicious with its sweetness and intense flavor. The sashimi of Hokkai Shellfish and Scallop was fresh and perfect. Overall, it was a delightful meal, and I discovered many new delicious dishes in Hokkaido. Thank you for the wonderful meal.

I can't explain it in detail with my limited vocabulary, but there are many impressive aspects. In particular, the grilled saury with its head still attached was a standout. It was caught in Nemuro fishing port and the seasoning was wonderfully delicious. It paired perfectly with rice. I couldn't resist eating it all in one go without using soy sauce. I was completely satisfied. ( ´∀｀ )pon

Finally made it to this renowned ryokan featured in the Michelin Guide, known for its exceptional hospitality and delicious cuisine. After soaking in the bath, it was time for dinner. The pre-dinner drink was a high-quality shochu called "Tokachi Muhai," made with water from the underground streams of the Daisetsuzan mountain range and carefully selected barley. Accompanied by a beer, although not served in a draft glass but in an Asahi bottle, which was a bit disappointing, but understandable considering the ryokan's attention to detail. The elaborate dishes made with carefully selected ingredients and the extravagant Hanasaki crab were amazing. The specialty Uni chawanmushi served in a royal style was outstanding. The use of the internal organs of the Hanasaki crab, which are not usually sold commercially, in a sashimi sauce was the height of luxury. After indulging in the feast, the final battle begins. Almost no regrets in my life!

I stayed at a lodging when visiting Cape Nosappu. I heard that it was once featured in the Michelin Guide, but I am not sure if that is true. During dinner, the owner (or manager?) kindly explained the dishes. Each person was served a generous portion of Hanasaki crab! It was quite a filling meal. The crab was cut with slits to make it easy to eat. The highlight of the dinner was the sea urchin chawanmushi! We were encouraged to eat it while it was still hot! It was delicious. The only downside was that the other dishes were cold. The grilled fish (silver whiting, I think) and barley rice were also cold. That was disappointing. For breakfast, we were served a whole saury fish. I have never had grilled saury fish for breakfast before. I have had saury kabayaki, but not like this. It was a simple yet delicious breakfast. Thank you for the meal.

On the first day of my trip to the eastern part of Hokkaido, I stayed at this inn. Unfortunately, the annual "Hanasaki Crab Festival" in Nemuro was canceled due to the impact of the coronavirus. However, I was looking forward to tasting the fresh Hanasaki crabs, so I made a reservation at this inn known for its delicious cuisine. The dinner included a variety of local ingredients, with each person served a portion of Hanasaki crab. The manager explained each dish in detail, showcasing their confidence in their cooking. Signature dishes like sea urchin chawanmushi and unique delicacies were delicious, and the meal was so satisfying that I could have eaten more. For breakfast, the miso soup with Hanasaki crab was exquisite, and the local Pacific saury was simply delicious. The inn was a traditional one with shared toilets and baths, exuding a sense of history. However, it was well-maintained, and the hospitality of the staff was wonderful. It was heartwarming to experience the dedication of a longstanding local inn.

I was drawn to the extravagant photos of the meal in the "Abashiri Seafood Enjoyment Plan" and decided to stay at the "Shougetsu Ryokan". The price for a one-night stay with breakfast and dinner included is 18,700 yen (tax included) for a single person. However, it seems that most of the cost is for the meals. Now, the long-awaited dinner is served in the room, allowing you to relax and enjoy the meal. As you can see from the photos, the variety of dishes is incredible. In addition to the sought-after "Grilled Alfonsino with Salt," "Hanasaki Crab," and "Sea Urchin Chawanmushi," there are also "Sashimi (Scallops, Surf Clams, Hokkai Shrimp, Sea Urchin)," "Kasube (Stingray) Simmered," "Tsubugai (Whelk) with Sea Urchin," "Taraba Crab Miso," and "Kajika (Ocean Sunfish) Salad," among others. Finally, "Scallop Miso Soup" and "Melon" are served at the end. The "Grilled Alfonsino with Salt" is eaten with the skin on, and the rich flavor of the Alfonsino's fat is irresistible. The "Hanasaki Crab" is served whole in a bowl, making it easy to eat with pre-cut incisions. The legs are thick, so the meat is packed tightly all the way to the tip, providing a satisfying texture. The "Sea Urchin Chawanmushi" is served piping hot, with sea urchin packed not only on top but also inside. Sea urchin can be tricky to cook as it can develop an ammonia smell when heated, but it has been skillfully prepared with a sauce and burdock. I am extremely full. I enjoyed delicious dishes as expected. Thank you for the feast.

In Nemuro, we stayed at this inn known for its accommodation and cuisine. We had a room service where the owner himself came and explained the dishes in detail. The dishes included: Hana-Sakani (flower crabs) boiled in seawater - the large, bright red crabs were impressive! They were finely cut and easy to eat. A dish made with Nemuro's red shrimp boiled Taraba crab innards mixed with shrimp, tsubugai (whelk), uni (sea urchin) mixed with abalone liver, miso sauce (which apparently took 3 hours to make), kasube simmered until gelatinous, pickled salmon nose tips, hanpen (fish cake) with egg vinegar, botan shrimp, hotate (scallop). The Kin-ki (golden eye snapper) was grilled and salted, and the fatty taste was exquisite. Taraba crab roe, chilled uni, hot sea urchin chawanmushi (egg custard), hot sea urchin chawanmushi with warm sea urchin inside, matsutake mushroom rice - it was so delicious that we finished every last grain. Awabi (abalone) salted roe, miso soup with scallops, and for dessert, melon. After beer, we had Nemuro's sake "Hokkai no Katsu". The service was friendly and the atmosphere was cozy. The variety and craftsmanship of the dishes left us completely satisfied. Thank you very much.

Arrived in Nemuro, Hokkaido. I was quite tired from driving, but I finally made it to the Shougetsu Ryokan that I reserved. The Ryokan had good reviews and I got a special rate of 12,000 yen per person per night with two meals included. The food was highly praised in the reviews. It was already getting dark by 3:30 pm in Nemuro. The room was a traditional Japanese-style tatami room, but it took some time to warm up. Dinner at 6 pm was amazing, especially the snow crab which was delicious. The Ryokan was empty on a Friday, so I had the place to myself. The private bath was relaxing with bath salts provided. The room didn't have a private bathroom, but it wasn't an issue since there were no other guests. It was a luxurious experience.

My regular inn in Nemuro was over 10,000 yen for room only. Quite expensive. Here, for almost the same price, breakfast and dinner are included. The room doesn't have a toilet or bath, but I decided to stay based on the high ratings. The inn is very clean and well-maintained, with fast Wi-Fi, a small number of rooms, quiet surroundings, and a nearby toilet. It was comfortable. For dinner, I enjoyed local drinks like Northern Winsake. The seafood dishes included sea urchin chawanmushi, shrimp and crab innards, and more. The main dish, Hanasakigani (flower crab), was quite small, but enough for one person. However, the crab that day was a bit dry and lacked flavor. Even an elderly couple from Honshu who were there also said the crab was not great. The sashimi was delicious, the scallops were sweet and tasty, and the salmon was thick and flavorful. The Gindara (sablefish) was deep-sea caught and had a nice oily texture. The Nishikyo-zuke was good, not too strong in flavor. The rice was mushroom rice, maybe made with sticky rice. It was chewy. I wish they had provided crab forks, spoons for crab miso, and separate plates for crab meat. But I'm good at cracking crabs, so I finished everything in 30 minutes. I forgot to wait for the miso soup and melon dessert at the end, so I left the room and said thank you, and they rushed to bring them out. The next morning, the main dish was saury. I chose coffee, which had a sweet aroma like Kona coffee. It was a good taste. It was a relaxing experience that didn't feel like work at all. The innkeeper was a dapper gentleman with excellent customer service. Although we are from different islands, I felt a strong connection as fellow supporters of the Northern Territories issue. If you see me at a snow festival or elsewhere, please sign my petition. Thank you very much for your hospitality. Thank you♪

Nemuro seems to be a town with limited accommodation options, but I was drawn to stay here because of the food. The traditional Japanese inn I stayed at had shared baths and toilets, which was a bit inconvenient, but I was aware of this beforehand so it was not a problem. Now, onto the food I came for... I thoroughly enjoyed the meal, especially the Hanasaki crab and other dishes. From the steamed sea urchin to the morning Pacific saury, everything was well-prepared and delicious! The small dish of seaweed simmered in soy sauce was so tasty that I could have just eaten that with a bowl of rice (if they sold it, I would have definitely bought some to take home). The town of Nemuro seemed to have limited dining options. Considering the accommodation and meals together, the price did not seem "expensive" at all. I hope they continue to provide delicious meals without any unnecessary investments in facilities.

The cuisine is very luxurious. The steamed uni in a tea bowl is delicious. The flavor of the sea urchin is alive. Other dishes are also good. The hanasakigani (flower crab) was a bit disappointing, the kegani (horsehair crab) might be better. The bath is not good.

Stayed with my family. The food was amazing, including hot pot, sea urchin with whelk, snow crab, grilled silver cod, and sea urchin chawanmushi. The dishes were truly worthy of a gourmet inn. The breakfast the next morning was also fantastic, with miso soup and grilled Pacific saury. The price of 12,000 yen per person for one night with two meals was unbelievable. The only downside was the lack of a toilet.

I accidentally dropped my smartphone into the sea in Shiretoko in May 2017 and felt lost. I crossed over from Utoro to Rausu via Shiretoko Pass, visited the town of Rausu and the Notsuke Peninsula, and then headed to Nemuro. Along the way, I saw red foxes, red-crowned cranes, and young Steller's sea eagles, but I couldn't capture them in photos. Nemuro is a fishing town, so my husband wanted to go to an izakaya, so we chose a basic plan. The inn was very clean but had a retro Showa era feel, with red felt-covered stairs. Feeling down from losing my smartphone, I went to the dining room and saw a whole boiled red snow crab for the first time! It was more delicate than king crab and wilder than snow crab. It was really delicious. I become silent when I have crab in front of me. Our last accommodation for the GW couple trip left us speechless with its other dishes, which were elaborate and delicious. I can't remember the details of the dishes I couldn't take photos of, like those with liver or sea urchin chawanmushi. We were seen off by the innkeeper, who had a gentle demeanor similar to Fumio Umezawa, and checked out in a good mood before heading to the No. 1 castle in Japan (the northernmost one), the ruins of Nemuro Castle. It's an Ainu archaeological site. The plan cost around 12,000 yen (no extra charge for holidays or consecutive holidays). The red snow crab is in season from July to September, and even though it was frozen during Golden Week, it was still amazing. Since then, I have been ordering red snow crab for my birthday every summer instead of going to a restaurant. Crab is the way to go!