Yoichi Bay, facing the Sea of Japan,
is a bountiful bay into which four rivers flow.
The fish raised in such an environment are naturally delicious.
What’s more, the prices are reasonable.
Enjoy seasonal fish that changes with the seasons.
SPRING:The fatty cherry salmon in season is exceptional. |
  | It is a rare and mythical luxury fish, but even if it is born from the same parents, those that do not go down to the sea and spend their whole lives in rivers are called yamame. This fish is called Sakuramasu because it is caught in the spring when the cherry blossoms bloom and because its mating color is cherry blossom pink. It is a fatty and very delicious fish. It is rarely found in supermarkets and is sometimes called a mythical fish. In Yoichi, which has the clear waters of the Yoichi River, cherry salmon are caught in the spring. |
Summer：The sea urchin from Yoichi is rich and creamy |
  | The sea, surrounded by a rich natural reef, is blessed with good fishing grounds where sea urchins, abalone, and other seafood live, and fresh seasonal seafood is caught and landed. Yoichi’s sea urchin fishing season runs from May 20th to August 31st every year. The popular sea urchin brine pack, which is now processed all over Hokkaido, originated in Yoichi and has become a staple Hokkaido specialty. This sea urchin is highly rated and is shipped from Yoichi all over the country. |
“Hera Gani,” which can only be found
on the Sea of Japan coast of Hokkaido
  | Even in Hokkaido, it is only distributed on the Sea of Japan side. The hiratsumegani, known as the heragani, in Hokkaido, is a type of watarigani. They are caught south of Otaru during the summer (June to August). Crab has a soft shell and thin meat, so you can eat it by simply snapping off the legs and sucking them off. Despite the small size, the crab’s flavor is still very strong. Crab miso is slightly bitter than hairy crab, but also has a sweet taste. Like other watarigani, you can enjoy the flavor of the broth by adding it to tomato sauce, miso soup, or hot pot. |
Autumn:Perfect for any dish! Perfect for any dish! |
  | Autumn salmon, which make their home in the fertile Yoichi River, are caught in fixed salmon nets from early September to late October, and the delicious, fatty Yoichi autumn salmon are shipped to various locations. Salmon are caught and eggs are collected in the Yoichi River, and the fry are released into the river from March to April. |
The pioneer of winter yellowtail,
Tenjo yellowtail
  | Tenjo yellowtail is the highest quality wild yellowtail caught in Yoichi, Hokkaido. It is caught in fixed nets from mid-September to late October and is the forerunner of winter yellowtail. Teno-yaki yellowtail does not have as much fat as Kan-yaki yellowtail, and the elegant sweetness of the fat melts in your mouth, making it a popular choice for fans as the first of the season.The fish are small in the early season, but are very fatty, and by the beginning of autumn, they literally have a heavenly taste. |
Winter:A delicacy only available during the harsh winters of northern regions [ Winter cod ] |
  | Cod gillnet fishing takes place from November to March of the following year, and it is the main fish species caught during the winter. Cod, which is in season during winter, is used as an ingredient in hot pot dishes such as “tarachiri” when fresh. Just like Alaska pollock, the testes of male Pacific cod are also a popular nutritious food, known by various names such as “shirako,” “tachi,” “kiku,” and “kumowata.” It’s called “kiku” because its clustered appearance resembles a chrysanthemum flower. In Hokkaido, the milt of Pacific cod is called “madachi,” while the milt of Alaska pollock is called “sukedachi,” and they are distinguished from each other. |
The king of monkfish livers 「Yoichi Anglerfish」
  | Anglerfish are landed in Yoichi Bay every year from late September to June. Yoichi Anglerfish is one of the town’s branded products, and is even traded in Tokyo markets with the specific request for Yoichi-produced fish. Among them, the period from January to February, just before spawning, is considered the most delicious. They store up nutrients in preparation for spawning in the spring, and it is said that their livers grow to their largest size during this period. |
If you’re looking to buy,this is the place I recommend |
 | Niioka Fresh Fish Shop: You can get fresh local fish, buy in bulk at a very reasonable price, and it’s a store that practices the Tsumoto-style ultimate blood-draining method known only to those in the know. This shop offers fresh local fish, very reasonable prices for bulk purchases, and practices the Tsumoto-style ultimate blood-draining method known only to those in the know. The fish preparation is also top-notch, and the quality is so high that it is supported by high-end restaurants. |
 | Kakizaki store : Kakizaki Shoten, a long-established fish shop near Yoichi Station, is a popular spot among locals, where you can purchase fresh fish and shellfish at reasonable prices. Not only seafood, but also meat, agricultural products, alcohol, and other carefully selected items are lined up. |
If you’re looking for a place to eat,I recommend this spot |
 | ・Kakizaki store: Seafood Restaurant ・Sushi Resutaurant Midoriya ・Conveyor belt sushi Yoichibanya ・Sushi Buffet Dining Fuji ・Sushi Restaurabt Fukumasa ・Sea urchin specialty store Yoichiya ・Izakaya Umaimonnya Yoichi ・Seafood Restaurant Boumaru |
