Tohan

A platter of assorted fresh seafood recommended for the day. Enjoy the umami and textures of seasonal fish all at once. Served with wasabi soy sauce.

A rare dish of fresh mackerel sashimi. It is fatty and has a rich umami. Eaten with ginger and soy sauce.

Wild yellowtail sashimi. Unlike farmed yellowtail, it has firm flesh and a refined fat content. Served with wasabi soy sauce.

Sashimi of Aomori bluefin tuna, considered the finest. Enjoy the rich umami of the lean meat and its melt-in-your-mouth texture. Simply enjoyed with wasabi soy sauce.

Sekisaba, a brand of mackerel. It is rich in fat and has firm flesh. Can be enjoyed as sashimi or cured mackerel (shime saba).

Clear and delicate icefish. Characterized by its smooth texture and mild sweetness. Enjoy it lightly with sashimi or vinegared dishes.

Cod milt (testicles). Extremely creamy and rich in flavor. Fresh milt can be eaten as sashimi or with a refreshing ponzu sauce.

A large bivalve unique to Hokkaido. It is sweet and its umami intensifies with chewing. Enjoy its texture as sashimi or its aroma when grilled with soy sauce.

Large, plump botan shrimp. Its rich sweetness fills your mouth. You can even enjoy the miso in its head.

Monkfish liver, also known as "foie gras of the sea." Enjoy its rich, mellow flavor with a refreshing ponzu sauce.

Fresh raw herring, salt-grilled. It is fatty, and the flesh is plump and soft. Although it has many small bones, it is very flavorful.

A delicacy of shark cartilage dressed with plum paste. Its crunchy texture and the sourness of plum pair well with sake.

A regional dish of squid stuffed with glutinous rice and simmered in a sweet and savory sauce. The squid's umami permeates the rice, and you can enjoy its chewy texture.

Sweet and chewy sweet shrimp. Enjoy its aroma when simply salt-grilled, or its crispy texture when made into tempura.

Fluffy and tender conger eel. Can be enjoyed simmered in a sweet and savory sauce or as a crispy tempura.

Fresh water-richナス (eggplant) eaten raw. Characterized by a fruity sweetness like a pear and a refreshing texture. Eaten with soy sauce or miso.

A hot pot dish where cod meat and milt (or roe) are simmered together. Enjoy the delicate umami of cod and the richness of milt with a warm broth.

Dried and opened Atka mackerel, grilled to a smoky finish. The flesh is thick and fatty, with a juicy taste. Traditionally served with grated daikon radish and soy sauce.

Extra-large scallop grilled in its shell with soy sauce. The aroma of the soy sauce caramelizing and the sweetness of the scallop whet the appetite.

Flounder simply salt-grilled. Enjoy the delicate and elegant flavor of white fish.

Fatty sablefish grilled after being marinated in a sweet and savory teriyaki sauce or a sweet saikyo miso. Melts in your mouth with a rich flavor.

Capelin with roe, grilled to a smoky finish. The popping texture of the roe and its smoky flavor are perfect with drinks.

Salt-grilled salmon belly (harasu). This is the fattiest part, with a meltingly sweet and savory flavor.

Whole squid grilled and seasoned with a sweet and savory sauce or soy sauce. Enjoy its chewy texture and smoky aroma.

Fresh asparagus stir-fried and grilled with butter. The sweetness of the vegetables and the richness of the butter complement each other.

Deep-fried ginkgo nuts. Characterized by their chewy texture and unique slightly bitter taste. Eaten with a sprinkle of salt.

Corn brushed with soy sauce and grilled. Enjoy the smoky aroma of soy sauce and the sweetness of the corn.

Grilled domestic wagyu beef. Enjoy the tender texture and the umami of high-quality fat.

Hokkaido-produced venison steak. It is lean meat, rich in iron, with a mild flavor and deep taste.

Hokkaido's regional dish. A hot pot dish where salmon fillets and vegetables are simmered in a miso-based soup. A dish that warms the body.

A mixed hot pot using plenty of Hokkaido's seafood and vegetables. The broth from various ingredients blends together to create a deep flavor.

Chef's special natto dish. A dish mixed with ingredients and condiments, which can also be enjoyed as a snack with drinks.

Salmon roe (ikura) marinated in soy sauce. Enjoy the popping texture and rich umami that spreads in your mouth.

A bowl of rice generously topped with sea urchin. Luxuriously enjoy the creamy sweetness and oceanic aroma of sea urchin.

A bowl of rice topped with salmon sashimi and ikura. A Hokkaido specialty where you can enjoy both parent (salmon) and child (ikura) at the same time.

A special futomaki (thick roll) sushi named after the restaurant. It is generously filled with ingredients such as seafood.

Ramen using noodles kneaded with sticky gagome kombu. Characterized by its unique slippery texture and kombu flavor.

Onigiri brushed with soy sauce and grilled until the surface is crispy. Its savory aroma whets the appetite.

Traditionally pasteurized beer. A lager beer characterized by its solid, full-bodied flavor.

Draft beer with creamy foam and a refreshing finish.

A drink made by mixing shochu with soda water or tea. Fruit flavors are sweet and sour, while tea flavors are refreshing and pair well with meals.

Unfiltered premium beer. Enjoy its fruity aroma and mellow taste with live yeast.

A highball made with Scotch whisky "Dewar's". Characterized by its smooth taste and refreshing quality.

A Japanese blended whisky. Enjoy its floral aroma and a gentle peat aftertaste.