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Gourmet Restaurants

Okhotsk Abashiri Zangi Donburi

Okhotsk Abashiri Zangi Donburi

A new local dish of fresh Okhotsk salmon soaked in white fish broth soy sauce and then deep fried. This "Abashiri Zangi" is then placed on steaming rice. Over 20 thousand dishes have been sold since it was introduced. The Okhotsk Zangi Donburi is made with 9 rules for taste and can be eaten at 9 different restaurants in the city.


Okhotsk Abashiri Zangi Donburi Promotion Council(Abashiri Tourism Association)

Abashiri Chanpon(noodle dish)

This dish is made using the soup of Obama Chanpon,the soul food  of Unzen City,Nagasaki Prefecture,basket clams and scallops from Abashiri,medium-fine straight noodles developed by a noodle manufacturer in Abashiri,and local fish paste products.It is a local gourmet dish created through exchanges between Abashiri and Unzen.

Iki Iki 7 Chin

Abashiri, a prominent fishery base for Japan. We recommend 7 types of fish as "Iki Iki 7 Chin", which means "the 7 live and fresh delicacies", and represents the most delicious seafood caught near Abashiri.

Kinki (Bighand thornyhead) Pink Salmon

Alaska Pollock Wakasagi (ice fish) Shirauo (Salangidae)

Fresh water clams Whale

Kinki (Bighand thornyhead)

Kinki (Bighand thornyhead) Kinki (Bighand thornyhead) Kinki (Bighand thornyhead)

The principal features of the Bighand Thornyhead Fish, a deepwater fish which is considered to be a high-class delicacy are the deep crimson color and the fatty white meat. The Kinki, (Bighand Thornyhead Fish) caught in Abashiri are caught using the long line fishing method, therefore the fish do not get scarred, which is why they are high quality and very fresh. As shown on TV, Kinki is good either stewed or steamed and boiled in hot water and served with a sauce.

Pink Salmon

Pink Salmon Pink Salmon Pink Salmon

Pink salmon, often called Okhotsk salmon are caught between mid July and early September, the peak being late August. Approximately half of the salmon that are caught in Hokkaido come from Abashiri and other cities along the Sea of Okhotsk and it is a famous product of Abashiri and Okhotsk. Most popular ways to eat the salmon are "Chan chan Yaki", salmon grilled with vegetables, and as salmon cakes.

Alaska Pollock

Alaska Pollock Alaska Pollock

Alaska Pollock is commonly made into paste, or is processed or cooked in tasty hot pots with kimchi and other vegetables. Abashiri is the origin of frozen fish paste made from Alaska Pollock. Osakana Kun doughnuts made from this fish paste are becoming a popular item sold exclusively in Abashiri.

Wakasagi Smelt

Wakasagi (ice fish) Wakasagi (ice fish)

Lake Abashiri is a leading production region in Japan for Wakasagi. Approximately 60 percent of Wakasagi in Hokkaido are caught here. The most common Wakasagi dish is "tsukudani", Wakasagi cooked in soy sauce. Wakasagi fishing on the frozen ice is popular in winter, and the fish can be broiled or made into tempura. Enjoy fishing and eating wakasagi.

Shirauo (Salangidae)

Shirauo (Salangidae) Shirauo (Salangidae)

98% of the Shirauo caught in Hokkaido come from Lake Abashiri. From late September fishing season opens and fishing for Shirauo on Lake Abashiri continues into late October. After the season opens, you can enjoy Shirauo in sashimi, sushi, deep fat fried and cooked with eggs.

Freshwater clams

Fresh water clams

Abashiri claims the highest amount of freshwater clams caught in Japan, and they are really large! Freshwater clams can be caught on Lake Abashiri between May and October, and between December and March on Lake Mokoto. The "Kan Shijimi" clams caught in Lake Mokoto are considered to be the best. For souvenirs, we recommend dried freshwater clams.


Whale Whale Whale

Abashiri is the fourth in Japan and the only whaling base in Hokkaido. Recently whale meat is a rarity but can be enjoyed in whale soup, sashimi, deep fried and in other ways at various restaurants throughout Abashiri.