Nemuro Hanamaru

The Nemuro Spirit in Hakodate

While Hakodate is globally renowned for its morning market squid, Nemuro Hanamaru offers a refreshing pivot toward the icy waters of Eastern Hokkaido. Located just a stone's throw from the main station, this branch serves as a gateway to the unique maritime flavors of the Nemuro peninsula, an area famous for its nutrient-rich fishing grounds.

The restaurant operates with a "freshness first" philosophy that is immediately apparent. Unlike many global chains, the chefs here maintain a lively, interactive environment where the daily specials—often handwritten on chalkboards—dictate the flow of the meal. It is a place where the simplicity of rice and fish is elevated by the sheer quality of the seasonal catch.

A Legacy Born from the Sea

The history of Nemuro Hanamaru is deeply rooted in its namesake city, a port town at the easternmost tip of Hokkaido. Founded by Tetsushi Shimizu, whose father was a local fisherman, the brand began in 1983 as a way to celebrate Nemuro’s bountiful harvests. The name "Hanamaru" was chosen by the local community, symbolizing a "perfect score" and reflecting the founder’s desire to create a space that earned the highest praise from his neighbors.

Over the decades, Hanamaru has transformed from a humble local haunt into a legendary name across Japan, with flagship locations in Sapporo and Tokyo. Despite its growth, the Hakodate branch maintains that original "fisherman’s wharf" integrity. It continues to source its most iconic ingredients directly from Nemuro, ensuring that the soul of the eastern port remains the heart of every dish served.

Interior Design: The Modern Fisherman’s Wharf

The interior of the Kiralis Hakodate location strikes a balance between sleek modern mall dining and the boisterous energy of a traditional Japanese fish market. The layout is dominated by a large, circular conveyor belt anchored by a central "theatre kitchen" where chefs expertly slice fish in full view of the patrons. This open-design encourages transparency and adds a layer of culinary entertainment to the dining experience.

Seating options cater to both solo travelers at the counter and families in comfortable, semi-private booths. The decor utilizes warm wood tones and bright lighting to create an inviting atmosphere, while the constant hum of "Irasshaimase!" (Welcome!) from the staff keeps the energy levels high. It is an environment that feels both efficiently modern and nostalgically authentic to Hokkaido’s coastal roots.

Top 3 Renowned Dishes

Nikaidate Hotate (Double-Stacked Scallops)

This is the undisputed king of the Hanamaru menu and a visual marvel. Instead of a single slice of scallop, the chefs stack two massive, buttery pieces of fresh scallop onto a single mound of shari (sushi rice). Sourced from the cold northern waters, these scallops are incredibly sweet and tender, offering a "double" dose of luxury that has become the restaurant's signature move.

Amaebi (Sweet Shrimp)

A Hokkaido staple, the Amaebi at Hanamaru is prized for its translucent appearance and naturally sweet, creamy texture. Served in pairs, these chilled prawns are so fresh they practically melt on the tongue, providing a delicate contrast to the more robust, fatty fish on the menu. They are a masterclass in the simple, high-quality seafood that defines the region.

Geso Age (Deep Fried Octopus Legs)

For a change of pace from the raw offerings, the Geso Age is a local favorite. These octopus legs are lightly battered and deep-fried to a perfect golden crisp, seasoned with just enough salt to highlight the natural sweetness of the seafood. It provides a satisfying, crunchy umami punch that pairs exceptionally well with a cold glass of Sapporo Classic.