Menu : Sushi Washoku Shikama

Tailored with seasonal ingredients and top stories - 12 pieces of seasonal fish carefully selected by our craftsmen - We use seasonal ingredients such as mantis shrimp, Ezo abalone, and Bafun sea urchin from Otaru, as well as raw herring and squid depending on the season. Please enjoy your meal at the counter. We will carefully deliver each item in order.

Shikama Sushi most popular menu. Finished with ten pieces including Hokkaido botan shrimp, northern shellfish, sea urchin, and salmon roe.

Made with plenty of Otaru specialties such as scallops, sea urchin, and sweet shrimp.

Served on a seafood chirashi with various kinds of fatty tuna, northern shellfish, crab, sea urchin, salmon roe, and botan Seafood.

Enjoy a moment of fulfillment with a two-tiered chirashi with three-color rice bowl of sea urchin, salmon roe, and flying squid, and sashimi of botan shrimp and squid.

Raw chirashi with sweet shrimp, salmon, and scallops

Hokkaido specialty raw salmon roe marinated in our special soy sauce, a dish that will satisfy both your stomach and soul.

Ishikari memento with salmon and salmon roe

Everyone's favorite salmon - Special Hokkaido raw salmon

We are also particular about purchasing tuna! Because it is a large tuna weighing over 200 kg, it has a strong flavor and is delicious.

This is the mantis shrimp that Otaru is proud of. In addition to nigiri, we also offer sashimi, Tempura, Kamameshi (rice cooked in a pot), and more. Please try eating mantis shrimp when you come to Otaru.

We use Anglerfish liver from Yoichi and carefully prepare it with Saikyo miso. The rich taste of Ankimono and the sweetness and aroma of miso go well with delicious sake.

White salmon caught off the coast of Hidaka, Hokkaido. A male white salmon caught off the coast of Hidaka that is over 3.5 kilograms long, has crisp scales, and meets the requirements for silver hair is certified as a Silver Salmon. It's delicious without being addictive and has the flavor of salmon.

In recent years, mackerel can be safely and safely eaten raw by growing mackerel on land. It has just the right amount of fat and is not addictive, so if you compare it to the middle of a tuna, it is similar to it. This Sushi is very popular at our restaurant.

A winter flavor that can be enjoyed from September to March. Be sure to try the sweet, creamy, and creamy milt.

Small Oyster caught at Lake Saroma in Hokkaido. In season from October to February. Even though they are small, they are delicious and are delicious when eaten with ponzu sauce or salt.

Hearty sashimi, seasonal Small dish, seasonal delicacies, pickled vegetables, and coarse soup.

Tempura tempura with seasonal Small dish, seasonal delicacies, pickled vegetables, and coarse soup

Tempura tempura, sashimi platter, 3 items, seasonal Small dish, seasonal delicacies, coarse soup, pickled vegetables, coarse soup

Seven pieces of tempura with Tempura vegetables and coarse soup.The special sauce is very popular.

Two pieces of fried shrimp, with pickled vegetables and coarse soup.Fried shrimp with onion as a base and seasoned with egg.

Seasonal vegetables, seasonal grilled food, 3 pieces of Fried food sashimi, pickled vegetables, and coarse soup.

It takes 20 to 30 minutes to cook.

It takes 20 to 30 minutes to cook.

It takes 20 to 30 minutes to cook.

It takes 20 to 30 minutes to cook.

It takes 20 to 30 minutes to cook.

It takes 20 to 30 minutes to cook.

It takes 20 to 30 minutes to cook.

Our signature half-fried young chicken! This is a soft and moist masterpiece that you definitely want to try! We recommend that you make a reservation.

A dish that has been loved by local customers and customers from far away! A menu that goes perfectly with salted squid and beer.

Our specialty, deep-fried Hatahata, is a specialty item that you won't find anywhere else.