22/08/2026
Hokkaido’s autumn salmon have begun to yield their most exquisite roe.
On this occasion, we are preparing both shio ikura and shoyu ikura from four kilograms of carefully selected premium sujiko.The salt-cured ikura reveals the roe’s pure elegance with delicate precision, while the soy-marinated ikura offers a rich, lingering depth of umami.
Each preparation expresses its own distinct character, showcasing the finest flavors of the season through our house-made craftsmanship.We invite you to savor this fleeting autumn delicacy and experience the refined taste of Hokkaido’s seasonal bounty.