Hokkaido’s Best Seafood for Each Season

Located right where the Sea of Japan, Okhotsk Sea, and the Pacific Ocean meet, it’s no wonder that Hokkaido’s seafood has a reputation of being one of the freshest and best in Japan.

Surrounded by the sea and ocean, Japan’s northernmost prefecture is abundant with seafood resources all year round. From fish to shellfish, here are some of Hokkaido’s best seafood and when’s the best time to enjoy them.

Crabs

(Hairy Crabs: April – August; November – December)
(King Crab: November – February)

When you mention Hokkaido seafood, almost always crabs are the first thing to come to mind. There are four types of crabs that are usually caught in Hokkaido: hairy crab, snow crab, king crab, and Hanasaki crab.

The hairy crab is the most common type found in Hokkaido and the prefecture’s signature crab. Smaller than the others mentioned, the hairy crab is known for its delicate meat and crab paste packed with umami. They’re available all year round but its best season is from April – August and November – December. On the other hand, king crabs are the largest out of the four and the most expensive, known for their thick, juicy meat. While available all year, winter is its best season from November – February.

Scallops

(November – May)

Hokkaido’s scallops are another winter favourite for seafood. The best season for some freshly-caught scallops is from November – May.

Notsuke Peninsula on the eastern coast of Hokkaido is well known for having giant scallops – with some being even bigger than a person’s face. Several other different areas in Hokkaido are also known for scallop farming, including the town of Toyoura which is only an hour away from Niseko. Toyoura faces the Uchiura Bay which has a favourable climate for growing scallops, making them big and tasty as well.

Oysters

(December – February; April – August)

Another winter treat, Hokkaido’s oysters are a must try. Akkeshi, in particular, is known for having some of the best oysters because of its briny yet sweet flavour profile. A perfect addition to your winter holiday, Akkeshi oysters are best eaten from December to February. In fact, Luke’s Alpine Club in Setsu Niseko serves these sought-after oysters in winter, giving our guests the chance to enjoy it for themselves.

However, if you’re in Niseko in spring or summer, we recommend making a visit to the town of Suttsu – an hour away from Niseko – to try out their massive Kotobuki oysters. Unlike other oysters that are harvested in winter, Kotobuki oysters are best enjoyed from late April to August. For those who especially love oysters, try them at Kaki-Goya in Suttsu, a family-run restaurant that offers an all-you-can-eat oyster package.

Sea Urchin (Uni)

(June – August)

Uni or sea urchin is a highly prized delicacy in Japan and Shakotan, a Hokkaido coastal town just an hour away from Niseko, has arguably some of the best in the world. Best served fresh as sushi or over a bowl of rice, uni is a seasonal seafood ingredient that can only be enjoyed from June to August. Moreover, the uni harvested in Shakotan is usually consumed within the town so the best way to get some is to visit one of the numerous uni restaurants in Shakotan that is owned by local fishermen.

Make a day out of it in Shakotan, enjoying breathtaking coastal views, and exploring iconic spots like Cape Kamui — the perfect blend of nature, flavour, and culture, or visit the area’s Fire Festivals if you are coming in early July.

Hokke (Okhotsk Atka Mackerel)

(May – July)

Hokke or the Atka Mackerel is a simple, yet flavourful Hokkaido staple commonly served in izakayas. Traditionally enjoyed salted, sun-dried, and grilled, this mackerel is abundant in the seas surrounding Hokkaido with the best season from May – July. The freshest Hokke you can get is from the nearby town of Suttsu or the Suttsu restaurant, Sakana Isshin, just located in Niseko Town.

Shrimp

(All Year Round)

Shrimp is abundant in Hokkaido as well, with different types caught during different seasons of the year. Botan shrimp, for example, is known for its large size and luxurious flavour and sweetness. Believed to be best eaten as sashimi, the season for Botan Shrimp is usually from autumn to spring.

A rare delicacy, Hokkai shrimp (also known as striped shrimp), is also caught in Hokkaido. It earned its nickname, “Ruby of the Sea”, due to its bright red colour that it turns to once boiled. Much rarer than Hokkai shrimp is the grape shrimp which got its name from its purple hue when raw. To sustain the population of both species, fishing for the Hokkai shrimp is only allowed during the summer and fall, and August – September for the grape shrimp.

Salmon

(September – November)

Of course, salmon is a must when talking about Japanese seafood. Hokkaido is particularly known for its autumn salmon that return to the rivers to spawn. This is why autumn is also the best time to enjoy salmon roe or ikura. From September to October, salmon roe is said to be so soft that it melts in your mouth, while from October to November, it is much bigger and richer in flavour.