The Tokachi area has a thriving livestock industry, and the Kushiro and Nemuro areas have a thriving fishing industry. Gourmet foods such as Obihiro Pork Bowl and fresh seasonal seafood are plentiful. The natural beauty of Kushiro Marsh and Daisetsuzan National Park is also a must-see.
Recommended local information on Tokachi, Kushiro, and Nemuro. Tokachi-Kushiro-Nemuro offers sightseeing spots such as Tokachigawa Onsen Onsen, Kushiro Marsh, and Tantozuru Nature Park; sightseeing events such as Katsumai Fireworks Festival, Shibare Festival, and Summer Carnival; and local delicacies such as ramen, spakatsu, and Hanasaki crab.
Obihiro, a major hub in the Tokachi region, serves as a collection point for agricultural products in the Tokachi region, where agriculture is thriving, and in this sense is also a hub of economic activity in the east of Hokkaido. The city is also known as a sweets kingdom, with the head office of Rokkatei, Hokkaido's leading confectionary maker, and facilities where visitors can enjoy limited-edition sweets from Yanagizuki.
In the center of the city is Midorigaoka Park, which is also a zoo and botanical garden, covering a vast area of 500,000 square meters. Within the park are facilities such as the Obihiro Centennial Memorial Museum, the Hokkaido Obihiro Art Museum, Obihiro Zoo, and the Obihiro Wild Plant Garden. The Ice and Snow Museum at the Naomi Uemura Memorial Museum is another place to visit.
In the vicinity of Obihiro City, a short distance away is Lake Shikaribetsu, which is located at the highest elevation in Hokkaido. Lake Shikaribetsu is located in Daisetsuzan National Park, and there are hot springs along its shores. There are various nature and outdoor experience programs available in all four seasons, and sightseeing boats are also in service.
Kushiro, on the other hand, boasts one of the largest fish catches in Japan and has a thriving fishing industry. The famous katte-don at the market is a popular gourmet dish where you can choose your favorite seafood from various restaurants in the market and eat it on a bowl of rice.
There are many sightseeing spots in the surrounding area, among which Kushiro Marshland, the largest marshland in Japan, and Tantou Crane Nature Park, where you can see red-crowned cranes, are especially popular. Lake Akan, known as a habitat for marimo, is a must-see. To the east of Kushiro is Atsugishi, famous for its oysters, and further east is the Nemuro Peninsula, where Cape Nosappu, the easternmost point on the mainland, is located. In Nemuro, a crab market where you can enjoy Hanasaki crab, hairy crab, and king crab is also recommended.
Lake Kussharo, the second largest lake in Hokkaido, is located north of Kushiro, and nearby Lake Mashu, which boasts the world's highest transparency, Kaminoko-ike Pond, which is famous for its cobalt blue glow, and Kawayu Onsen, one of the best hot springs in East Hokkaido, are just a few of the attractions in the area.
Rokka no Mori is a beautiful garden and cultural destination in Nakasatsunai Village, Hokkaido, spread across an expansive 100,000-square-meter site. The grounds include a confectionery factory producing Rokkatei's famous Marusei Butter Sand cookies, museums and galleries, and a café, all surrounded by carefully restored natural landscapes. The garden was created with the aim of bringing to life ...»
Unkai Terrace is a spectacular mountaintop observation area near the summit of Mount Tomamu, at an elevation of approximately 1,088 meters. Located beside the upper station of the gondola operated from Hoshino Resorts Tomamu, the terrace can be reached in about 13 minutes from the resort's base area. When conditions are right, visitors arriving in the early morning during summer may encounter an ...»
Water Chapel is a striking chapel in Tomamu, Hokkaido, designed by world-renowned Japanese architect Tadao Ando. Completed in 1988, the chapel was created around the theme of living in harmony with nature, blending architecture and the surrounding landscape so seamlessly that the boundary between the two seems to disappear. Visitors approach the chapel along a path bordered by a forest of white b...»
Wine Castle is a distinctive municipal winery located on a gentle hill in Ikeda, Hokkaido. Officially known as the Institute for Grape and Wine Research, the winery is designed to evoke the appearance of a medieval European castle and has become one of the region's most recognizable attractions. Here, local winemakers develop unique grape varieties suited to the Tokachi climate and produce wines ...»
Tokachi Millennium Forest is a vast nature and art destination in Hokkaido's Tokachi region, where gardens, forests, contemporary art, dining, and hands-on activities come together in a beautiful natural setting. Visitors can experience the changing character of Hokkaido throughout the seasons while exploring gardens carefully designed to work in harmony with the surrounding landscape. Covering a...»
Teppō-jiru is a traditional soup from the Nemuro area of eastern Hokkaido, made by simmering crab in miso soup. The dish is especially associated with Hanasaki crab, a prized local crab known for its thick legs, generous meat, and rich, juicy flavor. Even when simmered in soup, Hanasaki crab releases an exceptionally rich stock, filling the broth with the deep taste of the sea. The result is a wa...»
Ishikari Nabe is one of Hokkaido’s best-known traditional hot pot dishes, combining tender pieces of salmon with seasonal vegetables in a comforting miso-based broth. The dish is especially satisfying during the colder months, when its rich flavors and warming soup make it a beloved part of Hokkaido’s regional food culture....»
Kushiro Ramen is one of Hokkaido’s four major regional ramen styles, known for its light soup and fine, curly noodles. Although the bowl has a simple appearance, the broth can have remarkable depth, with each restaurant using its own combination of ingredients. Kushiro and the surrounding area have a deeply rooted ramen culture, with more than 100 ramen restaurants in and around the city and seve...»
Salmon toba is a traditional dried salmon delicacy from Hokkaido, known for its firm texture and intensely concentrated flavor. Salmon is cleaned and cut into fillets before being salted and slowly dried in the cold northern air. The result is a chewy snack that becomes increasingly flavorful the longer you savor each bite....»
Ainu cuisine reflects the unique food culture developed by the Ainu people, the Indigenous people of Hokkaido and surrounding northern regions. Closely connected with the natural environment, traditional Ainu cooking made use of a wide variety of fish, game, wild plants, berries, and other foods available in the forests, rivers, lakes, and seas....»
White Curry is a distinctive Hokkaido-born curry known for its unusual appearance and surprisingly spicy flavor. Unlike the dark brown curry familiar to many visitors, this regional specialty is made with a white, cream-based sauce that resembles a creamy stew at first glance. However, the first bite reveals a pleasant kick of spices beneath its smooth appearance. Milk is added toward the end of ...»
Chuka Chirashi is a distinctive local dish from Obihiro, Hokkaido, made by stir-frying a colorful assortment of vegetables, meat, and seafood, seasoning them with a sweet and savory sauce, and serving everything over rice. Despite its name, it is not a type of sushi and does not use vinegared rice. The dish has been enjoyed in Obihiro for more than 30 years and was already being served locally by...»
Chanchan-yaki is a traditional Hokkaido dish in which salmon or other fish is steamed and grilled together with seasonal vegetables, then generously seasoned with miso. Originally associated with the fishing communities of Hokkaido, it is a hearty home-style dish that brings together the rich flavor of fish, the sweetness of vegetables, and the savory depth of miso....»
Escalop is one of Nemuro's best-known local dishes, a hearty Western-style meal that has developed its own unique identity in Japan's easternmost Hokkaido city. Nemuro is famous for its abundant seafood and fishing culture, yet this satisfying dish is just as deeply rooted in local food culture. A typical Escalop consists of a thin pork cutlet served over butter rice studded with bamboo shoots, t...»
Spakatsu is a beloved local specialty of Kushiro, Hokkaido, combining spaghetti, a generous pork cutlet, and rich meat sauce on a sizzling hot iron plate. Considered a soul food of Kushiro, it is a familiar favorite among local residents and a signature dish found at restaurants throughout the city. The dish is especially associated with Izumiya, a long-established Western-style restaurant in Kus...»
Chikurō-en Azumaya Main Restaurant is a historic soba restaurant in Kushiro and is regarded as the oldest soba restaurant in Hokkaido. With a tradition rooted in the classic Yabu soba style of Tokyo, the restaurant has played an important role in preserving and passing on Japan's traditional soba culture. The story of Chikurō-en dates back to the turbulent years of the Boshin War. Its founder, Bu...»
Iizushi is a traditional Japanese fermented food and a type of narezushi, an early style of sushi in which fish is preserved through fermentation. Salted fish is layered with vegetables, wild mountain plants, rice, and rice koji, then left to ferment naturally. The combination of rice and koji creates a distinctive flavor in which the natural sweetness of the rice meets the gentle acidity produce...»
Obihiro Butadon is one of the signature dishes of Obihiro and the Tokachi region of Hokkaido. Thick slices of pork are grilled and coated with a rich sweet-and-savory sauce made with sugar and soy sauce, then served generously over a bowl of warm rice. Today, Obihiro is so closely associated with butadon that the dish has become an essential part of the local food culture. Restaurants throughout ...»
Katte Don is a unique local specialty of Kushiro in eastern Hokkaido that lets you create your own original seafood rice bowl. Rather than ordering a fixed menu item, you start with a bowl of white rice and then choose your favorite seafood from the many vendors inside Washo Market. The name “Katte Don” can be understood as a “make-it-yourself rice bowl.” The experience is part of the appeal: you...»
Muryōju Soba is a distinctive local soba dish associated with Kushiro in eastern Hokkaido. Originating at Chikurōen Azumaya Sohonten, it is characterized by the unusual yet delicious combination of Japanese buckwheat noodles and sesame oil. Unlike ordinary soba, the noodles are coated with sesame oil, creating an enticing roasted aroma and a subtly rich flavor. Although oil is used, the dish does...»
Nemuro Sanma Roll Sushi is a specialty sushi roll from Nemuro, eastern Hokkaido. Instead of using traditional dried seaweed sheets, the sushi is wrapped in sakamae kombu, a prized local kelp harvested in the waters around the Nemuro Peninsula. The roll combines fresh Pacific saury caught off the coast of Nemuro with shiso leaves, green onions and white sesame seeds. The kelp is seasoned with swee...»
Soba Sushi is a distinctive local specialty from the Kushiro area of eastern Hokkaido. Rather than using the usual sushi rice, this unusual dish uses Japanese soba noodles as the main ingredient and rolls them together with ginger in a sheet of nori seaweed. The combination of cool, refreshing soba and aromatic ginger creates a light and clean flavor that is remarkably easy to eat. Its simple yet...»
Zangi is Hokkaido's distinctive take on Japanese fried chicken and is widely regarded as one of the region's beloved soul foods. Although it resembles ordinary Japanese karaage, Zangi is typically characterized by stronger seasoning and a deeper savory flavor. The dish is generally made by marinating chicken in a soy sauce-based mixture before frying it. Common ingredients in the marinade include...»
Kushiro soba is a distinctive local style of Japanese buckwheat noodles that has been enjoyed in Kushiro, eastern Hokkaido, since the Meiji period (1868–1912). Its most recognizable feature is its vivid green color, created by adding chlorella to the soba dough. Chlorella is a type of freshwater green microalgae known for its nutritional content. Its addition gives Kushiro soba its characteristic...»
Tokachi Gyutoro-don is a distinctive local rice bowl from Hokkaido’s Tokachi region, made by topping warm rice with finely prepared gyutoro flakes and garnishing them with green onions, shredded nori seaweed, and other condiments. A soy-sauce-based sauce is then drizzled over the top. The dish became widely known after winning the Grand Prix at the National Local Rice Bowl Championship, a competi...»
Rikubetsu asparagus is a specialty vegetable from Rikubetsu Town in eastern Hokkaido, known for its exceptionally tender texture and natural sweetness. The town experiences some of the most dramatic temperature changes in Japan, and these conditions are believed to contribute to the asparagus's distinctive flavor....»
Memuro burdock root is a flavorful agricultural specialty from Memuro Town in Hokkaido’s Tokachi region. It is grown in deep, soft soil that allows the long roots to develop straight and evenly, producing burdock with a rich aroma and satisfying texture....»
Taisho daikon is a seasonal specialty grown in the Taisho area of Tokachi, Hokkaido. Known for its brilliant white skin, juicy texture, and freshness, it is one of the area’s three major local vegetables....»
Otofuke Town lies near the center of the vast and fertile Tokachi Plain in eastern Hokkaido. The area is one of Japan’s major large-scale agricultural regions, blessed with broad farmland and significant differences between daytime and nighttime temperatures. Among the crops grown in Otofuke are azuki beans, soybeans, kidney beans, and black beans. The town is particularly well known for its subs...»
Taisho Nagaimo is a locally grown variety of Japanese mountain yam cultivated in the Tokachi region of Hokkaido. Grown in fertile soil and nurtured by the area’s significant differences between daytime and nighttime temperatures, it is prized for its gentle natural sweetness and exceptionally strong stickiness....»
Budo Ebi, literally meaning “grape shrimp,” is an exceptionally rare shrimp caught in the waters around Rausu in eastern Hokkaido. Known for its deep sweetness and firm, satisfying texture, it is considered a prized delicacy that is difficult to find outside the local area....»
Senposhi Oysters are a highly prized oyster from eastern Hokkaido, known for their rich, creamy flavor and mineral-rich taste. Harvested in the Senposhi area near Akkeshi Bay, they are regarded as one of Japan’s finest regional oyster brands....»
Shishamo is a fish found naturally only in Japan, with its habitat limited to the Pacific coast of Hokkaido. Because it is caught during a short seasonal fishing period in autumn and early winter, fresh Shishamo is a particularly special local delicacy....»
Kegani, or horsehair crab, is one of Hokkaido’s most popular crab delicacies. It is prized for its naturally sweet meat and especially its rich, creamy crab miso, the flavorful tomalley found inside the crab....»
Nameta-garei, also known as Baba-garei, is a highly prized flatfish enjoyed in Hokkaido and northern Japan. Unlike many varieties of flatfish that are associated with summer, Nameta-garei reaches its peak in winter and is especially valued when the female fish are carrying roe....»
Suketōdara, or Alaska pollock, is one of the most important commercial fish caught in Hokkaido and ranks among the island’s most abundant catches. It is valued not only as a seafood fish but also as a versatile ingredient used to make traditional Japanese foods such as kamaboko fish cakes, tarako salted cod roe and mentaiko....»
Hokkaido is home to three main types of cod: Madara, Suketōdara and Komai. Cod is strongly associated with winter in Japan, and the name “tara” is written with a Japanese character containing the meaning of “snow,” reflecting its reputation as a fish of the snowy season....»
Masu is a general Japanese term for salmonid fish other than species commonly called salmon, such as sockeye salmon and king salmon. In Hokkaido, Karafuto-masu, or pink salmon, is the representative species and is valued for its good-quality fat and rich flavor....»
Pacific saury, known as sanma in Japanese, is one of the quintessential flavors of autumn in Hokkaido. This seasonal fish is especially valued for its rich fat and savory flavor, with the waters off Kushiro being particularly famous for producing high-quality saury....»
Hokkai Shima Ebi, or Hokkaido striped shrimp, is a prized summer seafood of eastern Hokkaido. Known for its beautiful striped appearance and wonderfully rich, melting sweetness, this shrimp is a seasonal delicacy that is best enjoyed fresh during its short fishing season....»
Kasube is a traditional Hokkaido seafood specialty made from skate, particularly species such as the Mejane Kasube. In Hokkaido and the Tohoku region of northern Japan, skates are commonly known as “kasube.”...»
Saomae Kombu is a precious type of young kelp harvested in Hokkaido before the main kelp-fishing season officially begins. Because it is collected while still immature, before the kelp has fully developed, it is characterized by its thin, soft leaves and delicate texture....»
Daikoku Sanma is a premium brand of Pacific saury landed at Akkeshi Fishing Port in eastern Hokkaido. Only saury that meet exceptionally strict standards are given this prestigious name, making it one of the finest ways to experience the rich flavor of Hokkaido’s famous autumn fish....»
Akkeshi Clams are renowned in Hokkaido for their generous meat, rich flavor and excellent stock. Produced in Akkeshi, eastern Hokkaido, they are said to have the highest production volume in Hokkaido, making them one of the region’s representative clam varieties....»
Akkeshi Hayani Kombu is a young, tender kelp from Akkeshi in eastern Hokkaido. Because it is harvested before the kelp has fully matured, it contains relatively little fibrous material and has a soft, pleasant texture....»
Habomai Kombu is a high-quality Japanese kelp harvested around Habomai on the Nemuro Peninsula in eastern Hokkaido. Facing the deep blue waters of the Pacific Ocean, Habomai is one of Japan’s best-known regions for kelp production. The kelp grown here develops thick, substantial leaves packed with the rich nourishment of the surrounding sea. It is highly regarded among Japan’s many varieties of k...»
Tokachi Wagyu is premium Japanese Black cattle raised in Tokachi, Hokkaido. Recognized producers approved by the Tokachi Wagyu Promotion Council raise and ship this beef, which is born in Hokkaido and raised in Tokachi....»
Sanporoku is a popular Baumkuchen cake from Tokachi, Hokkaido, inspired by the firewood that was an essential part of life during Hokkaido’s pioneering days. Its distinctive appearance and moist texture have made it one of Hokkaido’s best-known confectionery specialties....»
Marusei Butter Sand is one of the best-known confectionery souvenirs from Hokkaido. Created by Rokkatei, a confectionery maker based in Obihiro, the popular treat consists of a rich filling sandwiched between crisp biscuits....»
Tokachi Cheese is made from fresh milk produced in the vast dairy-farming region of the Tokachi Plain in eastern Hokkaido. Known for its expansive farmland and thriving agriculture, Tokachi is one of Japan’s major food-producing regions and is particularly famous for high-quality dairy products....»
Hanabatake Farm Nama Caramel is a popular Hokkaido confection that has become a classic souvenir from the region. Made carefully by hand, these soft caramels are known for their exceptionally smooth texture and their ability to melt almost instantly in the mouth....»
Kita no Oichiizu is a unique type of cheese unlike anything travelers may have encountered before. With its appearance and texture resembling saki-ika, Japanese shredded dried squid, it offers a completely new way to enjoy cheese from Hokkaido....»
Clotted cream is a traditional British dairy product that has been made in Devon, southwestern England, for more than 2,000 years. Tokachi Shinmura Farm produces a distinctive Hokkaido version made from the rich milk of pasture-raised cows, offering a luxurious yet surprisingly light way to enjoy cream....»
Chihoku Kogen Bacon is a popular Hokkaido bacon known for its relatively lean meat, gentle saltiness, and rich smoky aroma. It is made from Danish pork belly, which tends to contain less fat and a higher proportion of lean meat than many domestically produced pork cuts....»
Tokachi Butadon Sauce is a long-selling seasoning from Hokkaido that makes it easy to recreate the rich, sweet-and-savory flavor of Tokachi-style pork rice bowls at home....»
Milk Jam from Tokachi Shinmura Farm is a simple yet richly flavored spread made by slowly concentrating fresh milk until its natural sweetness and creamy character become wonderfully intense. Originally a traditional preserved food made in rural areas of France, milk jam was introduced as a domestic dairy product in Japan by Tokachi Shinmura Farm in 2000....»
Habomai Kombu Soy Sauce is a popular Hokkaido seasoning known for its deep kelp flavor and rich umami. Since its launch in 1990, it has earned a loyal following among Hokkaido residents. Habomai is located at the tip of the Nemuro Peninsula in eastern Hokkaido, an area renowned for its high-quality kombu, or edible kelp. This soy sauce is made using only the finest grade of naturally harvested Ha...»
Eastern Hokkaido is a treasure trove of natural cheese, with a wide variety of locally produced cheeses available throughout Kushiro, including at Kushiro Airport. Hokkaido is home to nearly 80 cheese-making facilities, producing an impressive range of natural cheeses that reflect the region's rich dairy farming tradition. Cheese is particularly popular in the Kanto region and Hokkaido, while con...»
Daichi no Hoppe is a creamy, soft natural cheese from Hokkaido whose name evokes the image of a soft, rounded cheek. Its texture is often compared to a Japanese rice cake made with milk: tender, smooth, and pleasantly springy. Made primarily from high-quality milk, this soft cheese is produced using a method based on Reblochon, a traditional cheese originating in France’s Savoie region. It is age...»
Melokonkon Pickles are a distinctive Hokkaido specialty whose playful name combines the Japanese words for melon, kelp, and daikon radish. This unusual combination of ingredients creates a refreshing pickle with a delicate, savory flavor. The pickles feature locally sourced ingredients from different parts of Hokkaido: Hattari melons, a specialty of Kyowa Town at the foot of the Niseko mountain r...»
Butadon Meijin is a specially crafted sauce that makes it easy to prepare delicious, restaurant-quality butadon—a Japanese rice bowl topped with grilled pork. Butadon originated in Hokkaido’s Tokachi region more than 100 years ago. According to one popular story, pioneers substituted pork for eel and grilled it with a sauce traditionally used for unagi, or grilled eel, creating this now-famous loc...»
Rokkatei is a renowned confectionery maker from Hokkaido’s Tokachi region, best known for its Marusei Butter Sandwich and a wide range of sweets made with carefully selected local ingredients. Among its most popular creations is Strawberry Chocolate, a distinctive treat that combines the sweetness of chocolate with the tangy flavor of real strawberries. Each piece contains a whole freeze-dried st...»