Traveling to Rebun Island for uni (sea urchin) hunting. Rebun Island is said to be the birthplace of uni-don (sea urchin rice bowl). The restaurant is a seafood restaurant located about a 7-8 minute walk from the Kafuka Ferry Terminal. It is ranked number 1 in the area around Wakkanai on Tabelog. By the way, during the uni-don season from June to September, you can take a bus tour from Wakkanai to visit both Rebun and Rishiri Islands in a day using the ferry. With the Soya Bus Rebun A course, you can get off at 11:45 and have time to eat at Kafuka. The restaurant is located on the second floor of Kafuka Marine Store, about a 5-minute walk from the ferry terminal. It is a store directly managed by the Kafuka Fisheries Cooperative Association in Rebun Island, so the freshness is good and the prices are reasonable. The taste of uni varies depending on what they eat. You can enjoy uni that has been raised on high-quality Rishiri kelp from around June to August. Ezo Bafun Uni and Kitamura Saki Uni are caught on Rishiri Island and Rebun Island. Reservations are possible, but for lunch, you need to call after 8 am on the day. The menu includes Uni-don, priced at 5,500 yen. I was able to enjoy Ezo Bafun Uni today, which was perfect. The price is the same for Kitamura Saki Uni at this restaurant. It is generously served to the point where you can't see the rice. The additive Myoban, which prevents the meat from falling apart, is not used, and it is special to go to the production area to eat. First, I eat it without anything added. The taste is rich, sweet, and creamy. There is no smell or roughness at all. Next, I eat it with wasabi only. I hardly used soy sauce and finished eating. In Shakotan Peninsula, which is close to Otaru and Sapporo, Murasaki Uni is called white uni and Bafun Uni is called red uni. Red uni is more expensive, with a price that is about double. In a famous restaurant this summer, they were offering red uni for about 8,000 yen.

I went to Rebun Island to eat sea urchin. I wanted to try Bafun sea urchin, but unfortunately it's only available until mid-August. I had Murasaki sea urchin instead. It was a bit pricey at 5500 yen, but it was delicious and milky. I would like to come back next time to try Bafun sea urchin.

During my visit to Rebun Island, I had lunch at this restaurant. It is located near Kafuka Port where the ferry from Wakkanai arrives and departs, offering a great view of Mount Rishiri on clear days. I made a reservation by phone on the same morning around 8:30 am for an 11:00 am visit. When I arrived after 11:00 am, the place was packed with a group tour, so I was glad I had made a reservation. However, once the group left, the restaurant became empty, so it might be okay to visit without a reservation if you come later. I ordered the Uni Donburi (Sea Urchin Bowl) for 5,500 yen. They mentioned that they didn't have Baifun Uni that day, but they could provide Murasaki Uni instead, which was fine with me as I couldn't really tell the difference. I had expected the Uni Donburi to have individual pieces of sea urchin, but it turned out to be a huge mound of sea urchin covering the rice completely. The portion was generous, and although I can't judge the quality, I was very satisfied with the amount of sea urchin in this authentic Rebun Island dish.

I visited Rebun Island and Rishiri Island in a rush to sightsee, with the main purpose of enjoying delicious sea urchin. Everywhere I went, the sea urchin bowl was priced at 5500 yen including tax, but many of them were watery and bland or had small portions, which was disappointing. I made a reservation at this restaurant located near the hotel I stayed at in Rebun Island and visited. The sea urchin bowl here was also 5500 yen, but the portion was packed unlike other places! Moreover, the taste was rich with a natural sweetness. From the taste and appearance, I could immediately tell it was Bafun sea urchin. Other dishes I ordered were assorted sashimi, fresh scallops, and grilled mackerel. The complimentary dish of chicken skin with ponzu sauce was also delicious. As a side note, the shrimp fry curry that a 5-year-old girl at the next table was eating looked really appetizing.

First, I checked out the uni donburi and cheered when I heard "we have it!" I can eat it now! So, how does it taste? Even though I'm not a fan of sea urchin, I found it delicious this time. It was creamy and rich, without the usual fishy taste. I could eat a lot of it. It was a bit pricey, but it was worth it. This restaurant offers great value for delicious food, including sushi and various dishes. Everything we tried was tasty and fantastic! My partner rates it 3.9 out of 5.

Upon arriving at Rebun Island, I immediately went to Kafuka, a restaurant run by the Koshiro Fishery Cooperative Association, to eat sea urchin. The interior of the restaurant was clean and tidy, despite the old building. I ordered a sea urchin bowl, but they only had purple sea urchin today. The taste was sweet without any fishy smell, and I was very satisfied! Since the sea urchin bowl alone wasn't enough, I ordered an additional 10 pieces of sushi. It was a bit pricey, but it was delicious!

Rishiri Rebun 2 nights 3 days bus tour Day 2: Check out from Petit Hotel Corinthian in Rebun Island. From 8 am, we toured around Sumi Sea Cape, Scotton Cape, and Minai Shrine with the guide. Feeling hungry around 11 am on Monday due to the ferry schedule, we had an early lunch. Our tour group was the first to arrive. Another group arrived later, but the lunch was fully booked for tour guests, and general customers were turned away. We sat at a counter-like seat prepared for one person. The highlight of the trip!! Uni Donburi for 5500 yen, which I confirmed on the menu. I had to order a beer for 600 yen. Cheers with the person next to me! The beer was so delicious after a long walk. During the tour, we saw a fisherman harvesting sea urchins in the sea. He used a long stick to spear them. Those sea urchins were so tasty! Thank you, fisherman! The meal included white rice, burdock pickles, mozuku vinegar, seaweed miso soup, and pickled radish with cherry blossoms. We killed time at a supermarket before heading back to the bus. After that, we said goodbye to Rebun Island. We took a ferry from Kahoku Port to Kutsugata Port in Rishiri Island.

Uni bowl 5500 yen + Botanebi sashimi (2 medium-sized pieces) 1400 yen + Edamame 350 yen + Beer 600 yen x 2 + Appetizer 230 yen = 8680 yen Today, I arrived in Rishiri and immediately took the ferry to Rebun. Due to some reception issues, I hurried to the campsite, set up my tent, and finally took a breather. Now, I'm thinking of heading back to Kushiro to enjoy some delicious food. After all, today I only had a rice ball for lunch on the plane. Rebun is known for its seafood, especially sea urchin. The restaurant had a sign saying it was fully booked, but I decided to ask anyway. Luckily, they had a seat available for one person. I ordered beer, edamame, and a sea urchin bowl. The sea urchin bowl was a bit pricey, but it was incredibly delicious with creamy Bafun sea urchin. I also ordered some sweet and slightly chewy shrimp, which was a perfect complement to the sea urchin. Although the prices were high, the taste of the sea urchin and shrimp definitely exceeded my expectations. While sea urchin is a must-try for tourists, I would love to try other dishes as well.

【Rishiri Island Travel Diary】Rishiri Island is a remote island and the northernmost island in Japan, known as the "Island of Flowers" with over 300 species of alpine plants blooming in the summer. For the first dinner on Rishiri Island, we visited "Kafuka," a popular seafood izakaya operated by the Rishiri Island Fisheries Cooperative Association, located about a 5-minute walk from the ferry terminal. The restaurant has tables with a view of the sea and sunken kotatsu-style seating, and a special tank filled with fresh sea urchin and seafood caught in Rishiri Island. We had heard that it gets crowded every night during sea urchin season, so we made a reservation in advance. The view of Rishiri Island's Mount Rishiri from the fishing port was stunning! 【Seafood dishes at Kafuka】 *Comments are included in the photos. ◆Appetizer ☆Stewed skate cartilage ◆Purple sea urchin (Rishiri Island) ◆Scallop sashimi (Rishiri Island) ◆Grilled turban shell (Rishiri Island) ◆Nukahokke (Rishiri Island) ◆Octopus sashimi (Rishiri Island) ◆Mozuku seaweed vinegar (Rishiri Island) ◆Grilled half-dried hokke fish (Rishiri Island) ◾️Drinks ☆Sapporo Classic draft beer ☆Sake ◎Kokuryu Junmai Ginjo (Kokuryu Brewery, Eiheiji-cho, Fukui Prefecture) ☆Highball ◉With the restaurant being operated by the fisheries cooperative, the seafood is incredibly fresh, especially the sea urchin and scallops that are prepared live from the tank upon ordering. The restaurant was fully booked again tonight. The sea urchin from Rishiri Island was delicious!

I visited Kafuka, a seafood restaurant on Rebun Island. I tried the ikura donburi (salmon roe rice bowl) for 2,700 yen. The ikura donburi was rich and delicious, with a generous amount of ikura. If I have the chance to visit again, I would order a small dish of ikura to enjoy with sake, then check the contents of the seafood bowl. If there is too much ikura, I would ask to switch it for other toppings and use the leftover ikura as a dipping sauce. The location is fantastic, with a view of Mount Rishiri on a clear day. Trying unique appetizers like fried sea urchin and octopus sticks could also be a good idea. Thank you for the meal.

I usually don't have much interest in sea urchin, but for some reason, when I come to Hokkaido, I feel like eating it (laughs). In my research beforehand, last year the sea urchin bowl was ¥4500, but it had gone up to ¥5500 (shocking). However, since I can't come here often, I told myself that it's not worth being stingy while traveling! The sea urchin bowl for ¥5500 (tax included) was served to me, with the staff mentioning that the season was already over. Judging by the deep yellow color, it seemed like it was all Baifun Uni. I personally prefer the sweet and rich taste of Ezo Baifun Uni over the mild flavor of Kitamurasaki Uni. It was a luxurious sight to see all that sea urchin lined up in the bowl. I ate it and was completely satisfied. I thoroughly enjoyed the sea urchin. By the way, the next day when I went to Isoyakitei in Rishiri Island, the sea urchin bowl was ¥8500 (‼︎).

Stopped by as the last leg of touring Rebun Island. Despite the sign at the entrance saying it was full, I decided to go in. Luckily, there was an open seat at the counter. The customers who came after me had to wait. I ordered the Uni Don for 5,500 yen, slightly over my budget of 5,000 yen. The uni had no fishy smell and was sweet even when eaten without soy sauce! Is this what Hokkaido uni tastes like? I thought it would be more fresh and bouncy, but then I found out that the fishermen were on break for Obon. I see, even though it wasn't caught today, it's still this delicious. Maybe it was a bit pricey, but when I tried to have uni don in Rishiri Island, it was priced at 8,000 yen, which made me hesitate. I realized that the uni don in Rebun Island was quite a good deal.

Located in an area where izakaya hotels line up in front of the port, this is a fisherman's cooperative direct-operated store. It is more like an izakaya than a seafood shop, with many local customers and a lively atmosphere. The sashimi was delicious, especially the raw squid. I tried the raw ray with vinegar miso dressing and deep-fried (zanagi) style. The whelk, sea pineapple with vinegar, octopus zanagi, grilled sea urchin, whole grilled squid, scallops... everything was delicious. Lastly, I enjoyed some thin rolls. The most delicious dish was the nukahokke. I thought it was whole dried fish marinated in rice bran, but it was not. It had a semi-raw appearance and texture, lightly smoked, and pre-cut into bite-sized pieces. The flavor of rice bran combined with it made it a great accompaniment to sake or rice. I couldn't stop eating it, and I forgot to take a photo...

This is a popular izakaya/restaurant in Rebun Island. The interior is quite spacious, but there are few restaurants on the island so it's better to make a reservation. The sea urchin is really delicious! The scallops were also tasty and I ended up ordering more. Other dishes were average but satisfying.

From Usuyuki no Yu to here. They also accept reservations. The beef stew as a starter is very delicious. The grilled hokke, octopus zangi, tsubu, sashimi, and bahfune gunkan are all very tasty. The grilled hokke is a specialty, but I personally prefer the regular grilled version. The bahfune gunkan is outstanding. It has a rich sweetness and is incredibly delicious. The total bill for three people was around 12,500 yen, which is quite reasonable. This restaurant comes highly recommended.

Due to the state of emergency in Hokkaido, we visited the restaurant on a Sunday around 11:30 without a reservation. As expected, there were no other customers, so we sat by the window with a view of Mt. Rishiri. The restaurant was spacious and clean, with tatami seating and a counter surrounding the grill. We ordered uni bowls, uni and ikura bowls (x2), 8 pieces of sushi, grilled saffron cod, and the recommended "tachikama butter yaki." The total came to ¥14,130. The food arrived in about 5 minutes, and the uni, even though it was purple uni from September, was delicious. The saffron cod was surprisingly tasty, not too salty, and tender. The tachikama had a unique, rubbery texture and was a pleasant surprise. We were the only customers until we finished our meal. It's tough to dine out in rural areas, but we left satisfied. The sign saying "2-hour wait" at the entrance looked lonely. Overall, it was a satisfying meal. Thank you for the delicious food.

This is a restaurant operated by a fishermen's cooperative. I tried the sea urchin bowl here and it was quite delicious! The grilled sea urchin was also tasty, but the abalone was frozen and lacked flavor, being rubbery (lol). The grilled flounder was okay. There were ups and downs with other dishes as well. It might be a good idea to carefully consider what to order. The staff consisted mostly of young women, and when I talked to them, it seemed like most of them were working as resort staff from various regions.

I heard that this restaurant was delicious on Rebun Island, so I went there for lunch. It was very crowded, but we were able to get in after a short wait. We decided to share a variety of dishes while drinking beer. We ordered sashimi with button shrimp, which was delicious and had a good cost-performance ratio. We also ordered uni, but there was only a little left so we got two servings. In addition, we ordered dried saury and grilled hokke. The saury was exceptionally delicious, so we bought some to take home later. The grilled hokke was quite salty and not very tasty. Maybe it was because of the beer, but we ended up feeling full.

First time visiting Rebun Island. Couldn't get into the seafood restaurant Kafuka the night before as it was fully booked. It's run by the Rebun Island fishing cooperative. Wanted to try the sea urchin bowl but it was over 4000 yen. Checked the menu carefully considering my budget... Ah, found a bowl with sea urchin and salmon roe for 3260 yen. After a 3-hour trekking in the morning, I really wanted a beer... so I ordered the bowl. As expected, the food was fresh and delicious, being run by the fishing cooperative. The beer went down smoothly too. Thank you for the meal.

The best dining establishment in the town near Rebun Port. They offer all the local specialties such as sea urchin rice bowl, scallops, and shrimp. The taste is excellent and you can't go wrong with any dish. If they have it in stock, they serve sea urchin rice bowl made with Ezo Bafun sea urchin. Their "tachikama" fish cake made with cod milt is also delicious. The spacious interior of the restaurant is comfortable, but during the tourist season, it's recommended to make a reservation in advance for peace of mind.

I went to Rebun Island and searched for a restaurant near the port, and ended up at Kafukashi. Unfortunately, the teppanyaki was canceled due to COVID. I ordered a sashimi platter, zangi, grilled sea urchin, and grilled hokke. The zangi was the most delicious!