July itinerary in Japan Day 2 (Hokkaido Meal edition)

(Sunday, July 3)

Table of Contents

1. Oyster Bar Pitresk (Conchiglie)

After finishing sightseeing in Akkeshi in the morning, I had raw oysters at Oyster Bar Pitresk in the Akkeshi Taste Terminal “Conchiglie” while drinking Akkeshi Whiskey. It is an alternative to a waiting bar before lunch.

“Oysters from Akkeshi” (season: May-August, December-February) are Hokkaido’s summer “PRIDE FISH” as selected by Japan Fisheries Co-operative. The year-round low sea water temperature in Akkeshi makes it possible to ship oysters year-round. There is an island called Oyster Island (officially Benten Island) in Lake Akkeshi where oysters are cultivated.

“Oysters from Akkeshi” are actually delicious from fall to winter when the meat becomes plump and tasty, but since Akkeshi is the only area where oysters can be eaten in summer, it is chosen as the “PRIDE FISH” of summer.

The whisky produced at the Akkeshi Distillery is also a specialty of Akkeshi. Akkeshi Distillery started distilling whisky in October 2016 with a strong desire to “make whisky like Islay malt using traditional Scottish methods. Two years after the start of whisky distillation, the first product was sold in 2018, and in 2021, it won the World Whisky Award 2021. Thus, Akkeshi Distillery is a fast-growing distillery that is attracting attention around the world.

The counter seating at Oyster Bar Pitresk had a great view, and I enjoyed the trinity of the best oysters, the best whiskey, and the best view. I highly recommend this Oyster Bar. I was able to see Ezo deer walking along the railroad tracks from Pitresk.

2. Charcoal Grill Aburiya (Conchiglie)

After enjoying the best oysters and whiskey at Oyster Bar Pitresk, I had a sumptuous charcoal barbecue lunch at “Charcoal Grill Aburiya” in Conchiglie. At the seafood market adjacent to Charcoal Grill Aburiya, one can purchase oysters and other seafood, meat, and vegetables, which are then grilled over charcoal. There are more than 70 different ingredients to choose from at the seafood market.

Grilled oysters, abalones, and scallops were also very tasty, but the most delicious dish of the day was the Sakhalin surf clam. I think the Sakhalin surf clam I had at “Charcoal Grill Aburiya” was from the eastern part of Hokkaido, as it was listed on the menu. They were thick, sweet, and irresistibly delicious.

There is a theory that the name “Sakhalin surf clam” is derived from “north-producing shellfish” because they are abundantly harvested in Hokkaido. In fact, Hokkaido produces an overwhelming 90% of the nation’s Sakhalin surf clam.

Among all of Hokkaido, Tomakomai produces the largest amount of Sakhalin surf clam, and Sakhalin surf clam is designated as “Tomakomai City Shellfish”. Tomakomai’s Sakhalin surf clam (season: July-November, December-April) is Hokkaido’s summer “PRIDE FISH” as selected by Japan Fisheries Co-operative. I had Sakhalin surf clam sashimi in Tomakomai last September. The sashimi was the best I have ever had in my life.

Charcoal Grill Aburiya is a popular restaurant and was almost always full. It is an ideal barbecue restaurant for those who do not like seafood, as it offers a wide variety of meats, including venison and other gibier (Wild game meat). The only negative point is that there is too much good food to eat.

3. Azumaya Kawakita Branch

After returning to Kushiro from Akkeshi, I took a walk in Kushiro city because I could not get rid of my full stomach. Since I still could not get rid of my full stomach, I decided to give up seafood dinner in Kushiro and had a light dinner at a soba noodle restaurant. I entered a soba noodle restaurant I found at random near the hotel. It turned out to be a good decision.

The soba noodle restaurant I visited was called “Azumaya Kawakita Branch”. It is a branch of “Chikuroen Azumaya Sohonten (Main restaurant),” a long-established soba noodle restaurant in Kushiro, which was founded in the Meiji Era. There are many Azumaya branch restaurants in Kushiro.

I ordered Muryouju Soba. Muryouju Soba is a local delicacy in Kushiro. It was developed by “Chikuroen Azumaya Sohonten”. I thought it might be oily because of the sesame oil, but it was actually delicious and not oily at all.

I had never heard of Muryouju Soba before. The day before I went to “Azumaya Kawakita Branch”, I happened to find Muryouju Soba at Lawson convenience store, and I was wondering what kind of soba noodles it was. I found “Muryouju Soba” on the menu at “Azumaya Kawakita Branch,” and when I tried it, it turned out to be the right choice. The “Muryouju Soba” at Lawson had just been sold on June 21, 2022, as a Hokkaido limited edition.

I hope many people will try Muryouju Soba when they visit Kushiro.

Note: Transportation departure and arrival times, fares, entrance fees, and meal prices listed in the text are current at the time of BLOG writing. They are subject to change in the future, so please check them yourself when you travel.