Hokkaido Official Tourism Site HOKKAIDO LOVE!

Akkeshi is known as a famous oyster producing area in Hokkaido. It is a rare region in Japan where oysters are available throughout the year because the maturation of oysters is controlled by the cold currents flowing around the area. Oysters grown slowly in the cold water are characterized by their concentrated flavor.

In Akkeshi, Michi-no-Eki (the roadside station) where you can fully enjoy oysters is "Akkeshi Gourmet Park Conchiglie". Oysters are served in a variety of styles inside the building, including a cafe, restaurant, barbecue, and oyster bar. We recommend the "Original Bucket Oyster" at "Charcoal Grill Aburiya". A bucket full of oysters is steamed over a charcoal fire. It is also a pleasure to grill and eat together with freshly caught ingredients bought at the adjacent seafood market!

Located about 30 minutes by car from the scenic Onuma Quasi-National Park and about an hour from Hakodate, Shikabe Town is a must-visit. One of the highlights of the Michi-no-Eki (roadside station) "Shikabe Geyser Park" along the coast is the geyser that was accidentally discovered during hot spring drilling. The geyser shoots up to a height of about 15 meters, and the temperature reaches 100°C.

Be sure to check out the "onsen steam pot" that utilizes this high-temperature hot spring! You can buy pork sets or oysters from Funka Bay at the shop and set them in the steam pot. In about 7 to 10 minutes, they will be steamed to perfection. The steamed dishes are juicy, retaining the nutrients of the ingredients and concentrating their flavors. It's also recommended to simply make "onsen steamed eggs."

At the Michi-no-Eki, you can also enjoy the famous "Tarako (cod roe)" at the "Hama no Kaasan Shokudo" run by the women's division of the fishing cooperative. The "Shikabe Tarako" made from fresh cod roe from the nearby Funka Bay, is characterized by its fine texture. The plump texture and mild saltiness make it irresistible with rice! The homemade dishes made by the "Hama no Kaasan" using fresh fish are also exquisite and have a gentle taste.

Nakayama Pass is located halfway between Sapporo and Niseko. As you drive from Sapporo through Jozankei, the majestic Mount Yotei, also known as Ezo Fuji, comes into view around Nakayama Pass. If you want to take a break while admiring this beautiful mountain, you are welcomed by Michi-no-Eki "Boyonakayama."

The most famous and consistently popular item at Boyonakayama is "ageimo" (Deep-Fried Potato). This menu item is so beloved by the locals that they say, "When it comes to Nakayama Pass, it's all about ageimo!" It is said that about 400,000 of these are sold annually. Ageimo consists of Baron potatoes from the foothills of Mount Yotei, wrapped in a slightly sweet batter and fried. Each skewer has three pieces, making it quite filling. With a crispy exterior and fluffy interior, ageimo allows you to enjoy the natural sweetness of the potatoes. It's more like a dessert than a snack! Be sure to experience the Nakayama Pass style by enjoying ageimo while gazing at Mount Yotei from the panoramic observation deck on the second floor of Michi-no-Eki.

Rice Land Fukagawa is a Michi-no-Eki themed around rice, located in Fukagawa City, known as a rice-producing region. It is a popular spot that was once ranked No. 1 in a Hokkaido roadside station ranking by a travel magazine. Not only does it sell agricultural products and souvenirs, but it also has a quiz and game corner where visitors can learn about rice in a fun way, making it one of the best Michi-no-Eki in Hokkaido in terms of overall strength.

The best gourmet food here is rice! For a direct taste of the deliciousness of rice, we recommend the onigiri at Onigiriya Kappogi. Ajishirube Ekitei, a restaurant on the second floor, offers a popular menu of rice cooked to order. When you open the lid, you will be greeted with a rich aroma and glistening rice. The aromatic “okoge” (roasted rice cake) is also irresistible!

The Michi-no-Eki "Aputa" is located in an area blessed with seafood from Funka Bay (Eruption Bay) and rich mountain food grown by volcanoes. The reason for its popularity among repeat customers is its easy accessibility, being only a 10-minute drive from the hot spring resort area of Lake Toya, and, best of all, its delicious "sea urchin donburi" at a very reasonable price!

When you order a sea urchin bowl, you will receive a whole fold (or two folds for a large portion!) of raw sea urchin in a box. You can enjoy the sea urchin the way you like it, either by putting it on top of the rice and shoveling it into the bowl, or by savoring each piece slowly. The sea urchin is served in different regions, so you can enjoy the fresh sea urchin with its rich sweetness and aroma all year round. The miso soup of scallops served together with the sea urchin is also a gem, full of the flavor of the broth.

"Michi-no-Eki Sarufutsu Park" in Sarufutsu Village on the Sea of Okhotsk coast, boasts the largest scallop catch in Japan. When you order a scallop bowl at the "Sarufutsu Marugoto Kan", live scallops that had been in the tank until then are handled with great skill. The thick scallops are sliced into 1 cm slices and arranged neatly to cover the rice, with salmon roe in the center, like a flower.

The scallops are grown slowly for four years in the extremely cold Sea of Okhotsk, and their sweetness and flavor are extraordinary. The scallops are thick and chewy, with each fiber of the scallop being firm. This is an exquisite Okhotsk delicacy that should be enjoyed in conjunction with a road trip along the popular “Esanuka Line,” a single track road drawn through the vast grasslands of Okhotsk.

- From the end of October to May, when the scallop fishing is closed, frozen scallops are served. 

- The Esanuka Line is closed during the winter.

The concept of "Pia 21 Shihoro" a Michi-no-Eki with a cute exterior built in the motif of a cow barn, is "the most needed Michi-no-Eki" in Japan by the townspeople. It is a place where dairy and livestock farming is thriving, and Shihoro, which is said to have more than 10 times as many cows as its population, communicates its daily life and its richness.

The popular menu item at the restaurant "Nijiiro Shokudo" is "Shihoro beef kensaki hamburg steak". Instead of a teppan plate, a real sword tip shovel reminiscent of pioneer days is used. After being surprised by its appearance, you will surely be surprised by its deliciousness! The beef is made from 100% “Shihoro beef” raised in the clean air and water of Shihoro Town, and has a juicy flavor with a moderate fat content. You can also enjoy a “Shihoro beef hamburger” made with Shihoro beef at "CAFE KANICHI".