Local specialtiesRishiri Island
Try Rishiri’s specialties.
Delicious served raw, grilled or steamed!
Some of the food introduced here may not be available
depending on the season or weather conditions.
(Sea urchin bowl)
A bowl of rice topped with lashings of salmon roe and streamed sea urchin.
(soy sauce marinated spear squid)
The texture of the squid and slightly spicy taste make it an ideal snack when drinking alcohol.
(sea squirt salted and fermented in its own guts)
Salted, fermented sea squirt without the fishy smell.
(flavored sculpin roe)
A delicacy made from flavored sculpin roe
(sea urchin sushi)
A sushi roll packed with Rishiri sea urchin.
(fragrant soy sauce flavored ramen noodles)
Original Rishiri Island ramen with the delicious taste of stock made with Rishiri Kelp and aromatic soy sauce.
(herring split open from the back and grilled)
Juicy, plump herring. You simply have to try it!
Grilled scallop and sea urchin
Scallops, sea urchin and vegetables arranged on a shell and grilled over charcoal.
Kamaboko with soft smooth roe
Freshly baked bean-bread, reasonably priced and popular among hikers
Deep-fried Atka mackerel hot dog
A satisfyingly large hot-dog made with deep-fried spring Atka mackerel sandwiched between fresh bread
Octopus tempura udon noodles
Tempura of fine local octopus with delicious Rishiri kelp soup
Salted sea urchin cream pasta
Sea urchin cream sauce pasta topped with sculpin roe, sea urchin and island laver (only 5 servings per day)
Okhotsk atka mackerel
Fresh Okhotsk atka mackerel is grilled with a special miso sauce, onion and cabbage.
(lactic acid bacteria beverage)
A fermented lactic drink that has been popular since 1965. Six different flavors available.
Udon noodles served in a clay pot
(available in winter only)
This restaurant is so popular that there is always a long line of islanders. The dish is characterized by extremely thick homemade noodles that don’t get too soft and a generous helping of octopus tempura.
(ice cream made with salt extracted from dried sea urchin and kelp)
Sticky ice cream that contains dried sea urchin and Rishiri kelp. Eat with a spoon made from kelp root.
Blue honeysuckle berry soft serve ice cream
Ice cream topped with haskap (blue honeysuckle) berry sauce, with a milky yet light taste.
A creamy pudding with exquisite caramel sauce, made by a long-established confectioner
Local specialties make perfect souvenirs.
A full line-up of original souvenirs!
Rishiri konbu (kelp) ramen
Noodles made from flour mixed with Rishiri kelp, with a delicious salt-flavored soup
(thinly shaved dried kelp)
Tororo kombu (shredded kelp) made from the highest-quality Rishiri kelp
Shredded kelp soup
Shredded kelp soup – just add hot water
Kanrosensui mineral water available in plastic bottles
Iso no ki konbu
Rishirikko kelp jelly
Popular delicacies and seasonings made using Rishiri kelp
Risen no Odashi
(kelp broth powder)
Stock made from a blend of specially selected domestic ingredients, including kelp from Rishiri Island
Kamaboko (fish cake)
made with milt
A delicacy made from Alaska pollock milt. Enjoy with butter and soy sauce.
Paritto Konbu and Uni Chinmi
(kelp and sea urchin delicacy)
Completely additive-free dried sea urchin. The finest quality dried sea urchin in which the goodness is concentrated, as well as crispy kelp that's addictive.
Seaweed that’s also known as “Buddha’s ear,” with a tender yet chewy texture.
Rishiri konbu soba
(buckwheat noodles made with kelp)
Perfectly textured soba noodles made from buckwheat flour mixed with kelp from Rishiri Island.
(salted sea urchin)
Raw sea urchin freshly gathered from around Rishiri, pickled overnight in sweet salt. Enjoy the characteristic richness and sweetness.
Salt made over time from kelp minerals and flavors.
Kelp and currant jam
Jam made from a mix of Rishiri kelp and currents rich in healthy pigment.