Hokkaido's Specialty Sea Urchin Restaurant_Uni Murakami Hakodate ekimae Official website

It is a restaurant specializing in Hokkaido sea urchin cuisine directly managed by a processing company.
Serving fresh raw sea urchin year-round (the catch area differs depending on the fishing season).
Serving additive-free raw sea urchin without using preservatives.
You can eat a numerous sea urchin dishes drawing the taste of the sea urchin.

Processing and sales　Murakami Shoten Co.,Ltd.

2. Murakami Sea Urchin Dishes

Additive-free raw sea urchin bowl

Sea urchin and grilled beef bowl (limited quantity)

Gorgeous Seafood Bowl (kaisen-don)

Three-color tempura with sea urchin

Sea urchin gratin

5 pieces of nigirizushi

Sea urchin dishes (lunch only)

Grilled Okhostk Atka mackerel

Sea urchin wrapped in squid rooibe

3. The Secret to Our Great Taste

　Because sea urchins begin to fall apart after being removed from their shells, a preservative called alum is used to maintain their shape.
Alum prevents shape collapse, but loses the original melting texture and leaves the particular astringent taste on the tongue.

　The sea urchins of this restaurant are additive-free, not using alum but instead preserved using an original processing method conceived through longtime research.
Therefore, you can have the original sea urchin flavor.

Original processing technique not using alum.
Served with exquisite timing for freshness and taste.

4. Sea Urchin Trivia

1. Do You Know How Many Types of Sea Urchin There Are?

Sea urchins are nutritious, sweet and they melt in your mouth. There are over 800 kinds of sea urchins in the world.
Out of 180 kinds in Japan, 7 kinds are targeted to catch.

※Our raw sea urchins ( northern sea urchin and short-spined sea urchin)

2. Why is Hokkaido Sea Urchin Delicious?

Sea urchins inhabit areas where kombu seaweed inhabits, drawing taking nourishment from the kombu.
The area surrounding Hokkaido is a production center for kombu. Rishiri kombu, Rausu kombu, and Hidaka kombu are famous.

3. What Sea Urchin Are We Eating Today?

Ezo bafun uni, red sea urchin, and kita murasaki uni, white sea urchin, are used in Hokkaido sea urchin cuisine.

This restaurant mainly uses white sea urchin.
During the winter from October to around April Russian produced red sea urchins from the south Kuril Islands are sometimes used.
From mid June to the end of August, Rishiri, Rebun produced red sea urchins are also offered on a limited menu.

left : short-spined sea urchin, right : northern sea urchin

5. Restaurant Infoemation & Access

Uni Murakami
Hakodate ekimae restaurant

7-1, Wakamatsu-cho, Hakodate-shi, Hokkaido
TEL：+81-138-24-8500

Lunch ｜	11:30a.m.-2:30p.m.（L.O. 2:00p.m.）
Evening｜	5:30p.m.- 9:30p.m.(L.O.9:00p.m.)
	Courses　5:30p.m.- 7:30p.m.
Closed：	Sunday/New year's eve and new year's day(December 31-January 4) (When there is a public holiday on a Monday, the Monday will be closed and business will open on Sunday)
We do not accept reservations via email or Inquiry page. Please call the restaurant directly for reservations. +81-138-24-8500