When you see the word “Hokkaido” in a signboard, what comes to mind? Abundant seafood, big scallops, delicious sea urchin…. Just the word “Hokkaido” makes us think of delicious food.
Our Drinking Food Selection
An otoshi is a quick nibble that is served first at Japanese restaurants or Japanese-style pubs called izakaya. However, otoshi is not complimentary and is added to the bill as a cover charge at most restaurants. The otoshi system is actually more similar to the Italian coperto, which includes a cover, bread, and service charges.
Here you get to choose from four choices for otoshi; we picked 炙り鴨スモークの柚子おろし smoked seared duck with grated yuzu (left) and あん肝ポン酢 monkfish liver ponzu sauce.
エイヒレ炙り焼き Grilled Stingray Fin
北海道定番たれザンギ Hokkaido’s Classic Sauce Zangi
In Hokkaido, fried chicken is called Zangi ザンギ. “Zangi” is characterised by a stronger seasoning than general fried chicken. Before frying, the chicken is marinated in a sweet and spicy sauce based on soy sauce. The Kushiro way 釧路流, where zangi originated, is to eat it with sauce. There is a theory that the origin of the name is that the owner of a Chinese restaurant selling fried chicken 「炸鶏（ザーチー／ザーギー）」added “n” 「ン」between the words for luck, and this dish became “Za”N”gi”.
海の恵み海鮮サラダ Sea’s Blessing Seafood Salad
I like this seafood salad, lots of different shellfish, shrimps and fish roe.
道産いかソーメン Hokkaido Squid Somen
Thinly sliced squid like somen and Kushiro kelp served with wasabi and dashi dip just like zaru soba.
豪華刺身10種盛り Luxurious Sashimi Platter Of 10 Kinds
Not the best example of sashimi, but in an izakaya, this is quite alright. I would not order it if not for foreign guests present that evening.
串焼き盛り合わせ Assorted Grilled Skewers
This is not a specialist yakitori-ya so I lowered my expectations. It was below my expectations.
道産いかの薩摩揚げ Hokkaido Squid Satsumaage
Products made from fish paste are enjoyed throughout Japan, and satsumaage 薩摩揚げ style of fish-paste products from Kagoshima has developed an enduring popularity around the country. In many cases they are adapted to local tastes, producing a wide range of regional variations and seasonings like this Hokkaido squid version. If you ask me, they taste exactly like the Singapore version of Teochew style fishcakes.
名物ラーメンサラダ Famous Ramen Salad
Sorry that I didn’t take a photo of this 名物ラーメンサラダ “Famous Ramen Salad” when it was served. Anyway, it was not that great.
貝風呂 Shellfish Hotpot
This is a luxurious pot of shellfish that includes oysters, scallops, mussels, several types of clams, etc.
蒸しタラバズワイ盛り Steamed King Snow Crab Assortment
The crab season is generally winter. Both zuwaikani ズワイガニ snow crab and tarabakani タラバガニ king crab are available in the market from November to February. The main production areas are the Sea of Japan and Alaska. It is called by various names depending on the place of landing, and some crabs from Japan are traded at high prices.
- Matsuba Crab (Shimane Prefecture) 松葉ガニ（島根県）
- Echizen Crab (Fukui Prefecture) 越前ガニ（福井県）
- Kano Crab (Ishikawa Prefecture) 加能ガニ（石川県）
Not the best izakaya on this stretch of Akasaka, but on a busy Friday evening, this is the best choice with a space.
Kitanoaji Kikoutojizake Hokkaido 北の味紀行と地酒 北海道 赤坂見附店
東京都港区赤坂3-21-10 赤坂靑明会館 1F・2F
Tel : +81 050-5595-1204 (Reservations)
Visited Mar 2025
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