The tarako and dashi cod were delicious! I was looking for a tasty restaurant around the Noboribetsu hot spring area and found this place. The tempura was also hot and incredibly tasty. It felt like a dining area tucked away in a souvenir shop. The only downside was that the rice portion was a bit small for an adult male.

◎Day/TimeSunday/around 12:15No wait time◎OrderCod roe bowl (cod roe, spicy cod roe, marinated white fish) - small portion 1320 yenCod roe spaghetti (150g) - 1320 yen◎Access18-minute walk from Torazohama StationParking available◎InteriorFour-person table seating, 42-person table seating, 1 terrace seat◎Customer baseGroups, families, couples◎PaymentCredit cards, transportation IC cards, electronic money accepted◎NotesEstablished in 1913, this long-standing shop specializes in Torazohama cod roe made from cod caught off the coast of Maehama. They offer nationwide shipping, and also have a dining space in the back of the store. While over 90% of cod roe and spicy cod roe available in Japan is made from imported ingredients, this shop uses no imported or frozen ingredients, allowing customers to savor the true flavors of cod roe and spicy cod roe. We ordered the generous portion cod roe spaghetti and the cod roe bowl in a small size. The spaghetti showcased the high quality of the cod roe with its simple yet delicious flavor. The cod roe bowl allowed us to fully enjoy the richness of the cod roe and spicy cod roe ingredients, making it extremely delicious. Both dishes were outstanding, allowing us to fully indulge in the flavors of cod roe and spicy cod roe. We would definitely visit again if we have the chance to return to Shiraoi.

I went to Shiraoi and decided to try the local specialty. It was indeed delicious, fresh, and not too salty. However, it felt very touristy and overpriced. It doesn't seem like a place locals would frequent. I went once, but I don't plan on going back.

Here at Torasajihama, known for its production of cod roe, many processing companies are gathered. I visited for the first time to enjoy hot springs and fresh cod roe. The souvenir shop, managed by Kaneshime Matsuda Suisan founded in 1913, has an eat-in corner open only during the day at the back of the store. Located along the coast. It operates on a prepayment system, so you need to order verbally. The dishes include: "Cod roe assorted bowl (1818 yen)" - cod roe, spicy mentaiko, marinated cod with kelp, "Cod roe bowl (1730 yen)", "Cod roe tempura (247 yen)", "Crab cream croquette (183 yen)". The dishes arrived in about 10 minutes. The bowl is impressive with 5 sacs of cod roe and white fish on top. The fresh cod roe, which has never been frozen from landing to marinating, is smooth, elegant, and delicious, completely different from the frozen ones I've had before. The fresh mentaiko also has a noticeable difference and is delicious. The rare cod roe tempura and crab cream croquette were just average. Maybe unnecessary. I bought slices of cod roe and mentaiko for home use. However, these are frozen, but still good. Following the recommendation of the staff, I went to a nearby affiliated store for a cod roe stuffing experience. Like the sea urchin in Shakotan, it became a dish that I want to eat on-site at least once a year. I will visit again.

When you go to Shiraoicho, be sure to visit this restaurant! And always order the delicious "Spaghetti with plenty of cod roe"! When it comes to Torasuna Beach, it's all about "cod roe"! The spaghetti with plenty of "cod roe" is super luxurious! There are options for 150g at 1,320 yen and 200g at 1,510 yen. In my case, I also want to eat "cod roe rice ball" and "cod roe tempura", so I go for the 150g spaghetti! Of course! The cod roe rice ball for 244 yen and cod roe tempura for 495 yen are also delicious! The taste and the price are just right! Inside the restaurant, they also sell cod roe and fresh fish, all of which look delicious! The staff is also very kind and polite! It's a wonderful restaurant! Thank you for the meal!

Tarako rice bowl with assorted toppings for 1,650 yen (excluding tax). When it comes to Tarako in Shiraoi Town, it's a must-try. Since I came all this way, I decided to have lunch at Tarako-ya and try their Tarako rice bowl. I've had Tarako before, but this was my first time trying a Tarako rice bowl. Tarako-ya not only sells seafood products, but also offers dining-in options. After paying at the counter and receiving a number tag, I waited at a table for about 15 minutes before my dish arrived. The assorted toppings included two bundles of mentaiko (spicy cod roe), three opened Tarako, and Tarako tempura. It was my first time eating this much Tarako at once. Of course, the Tarako was delicious and paired well with the rice. The tempura was cooked perfectly and had a nice texture, also very tasty. However, it was clearly too salty. For someone like me with high blood pressure, it felt like a risky move to eat this much salt.

Known for its premium tarako, "Torajohama" is a super serious fishing port restaurant where a local seafood company offers dishes made with local ingredients! From seafood bowls to the unique sweet shrimp tempura bowl, there are also tarako tempura fritters that are a specialty of Torajohama! After using the Ayoro Onsen, it's not a bad idea to enjoy a tempura bowl and take some tarako home as a souvenir! Feeling lazy to clean the house, I decided to have an early lunch. This time, I headed towards Torajohama. Passing through the area where there used to be a tunnel from Noboribetsu, you will arrive at the town of Torajohama. In this area, there are several restaurants serving fresh seafood using locally caught fish and seafood. If you're in the mood for seafood, "Tatchan Shokudo" in Torajohama is a good choice, but this time, I decided to go for the "Sweet Shrimp Tempura Bowl" priced at 1,210 yen as seen on Tabelog! I parked in the dedicated parking lot across the street from the restaurant. The parking lot faces the coast, offering a fantastic ocean view, so besides the restaurant's customers, other people also park their cars to take photos. Inside the restaurant, there is a display case of seafood products, and at the back, there is a dining area. There is a cashier on the left, so I ordered the tempura bowl and the specialty tarako tempura! Then I secured a seat. Water is self-service. The tempura bowl arrived in no time, within just 5 minutes! The tempura bowl, miso soup, and pickles make up a small tempura bowl set. The main difference with this sweet shrimp tempura bowl is that it is filled with small tempura pieces! Amazing presentation! The size of the shrimp is about 31/40, quite small, but there are plenty of them, giving a completely different texture compared to a regular tempura bowl! A must-try! The sweet tempura sauce further enhances the deliciousness of the tempura, which is just the right amount of fried, not too much. It's delicious, but it almost feels like a waste to eat it with tarako. However, it's a great experience! Before I knew it, I had finished the meal! I have had tempura bowls many times before, but this kind of tempura bowl is a first for me! Truly a restaurant run by a seafood processing company! This area has always been bustling with fish product sales outlets and hot springs run by seafood processing companies. I used to think that "Torajohama-produced" tarako was a luxury item, but I only recently learned that it is considered high-end. Whenever I need fish products, I always go to Kaneyamata Matsuda Hiroichi Shoten on this street, but this time, I visited "Tarakoya" here for lunch. I often pass by this shop as it is located along the route to Ponayoro and Matsuda Hiroichi Shoten, so I have known about its existence for a while, but this was my first visit! The company running this restaurant is also Matsuda, but it is "Kaneshime Matsuda Suisan Co., Ltd." Established in the 2nd year of Taisho era! A super long-established company in Hokkaido! Currently, they operate two stores, "Tarakoya" and "Dairyubanya Torajohama," along Route 36. While many seafood companies process imported tarako, here they focus on locally caught "Sukumune Taran" eggs from Maehama, making mentaiko. Its smooth texture and strong umami flavor from marinating the tarako in its raw state are its characteristics. By processing without freezing from landing to marinating, they prevent the loss of umami components due to protein denaturation that occurs during freezing.

In July 2022, I visited a shop by the sea. When I entered, they were selling processed goods, and in the back, it seemed to be a dining area. I bought squid salted in soy sauce and umeshu (pickled plum with shark cartilage) to enjoy with my evening drinks. It was my first time trying umeshu, which is shark cartilage sliced into strips and mixed with pickled plum, giving it a beautiful appearance and a crunchy texture from the cartilage, combined with the refreshing taste of plum. The squid salted in soy sauce was not too salty and perfectly suited my taste. It went well with my drinks.

After enjoying the hot springs at Tora Jima, Shirou purchased some seafood products for his evening drink. He particularly loves the homemade salted squid roe, which has a mellow and rich flavor without being too salty. The umeshiso, a popular menu item at izakayas, features crunchy shark cartilage with a refreshing plum flavor. It's worth noting that the taste of Tora Jima's cod roe varies depending on the seafood company, so trying out different shops can be fun.

Daily evening drinks can be considered a daily routine that makes life enjoyable. In my case, I tend to have a proper breakfast and a hearty lunch, so I keep the snacks light during evening drinks for weight management reasons. After returning from a hot spring on a holiday, I purchased homemade salted cod roe from Torasuna Beach and tried it that evening with New Year's sake I received as a gift. It was a perfect match! The saltiness was mild, with a rich and deep flavor of cod roe being the main focus, and the texture of the squid was firm. The deep umami aftertaste spread happiness in my mouth. I used to like the supermarket brand "President's Homemade Squid Salted Cod Roe," but due to the recent high prices of squid, I haven't seen it much lately, and I have missed squid salted cod roe. However, I would definitely like to repeat with this one. ...Tonight, the sake is going down smoothly again.

Let's go eat tarako~♪ Let's go eat tarako~♪ The Yuran group rushed all the way from Sapporo to here. Their stomachs were empty. They hurried into the restaurant. At first glance, it seemed like a place for selling goods, but there were a few small table seats at the back. First, they ordered and paid at the counter. Yuran quickly decided on the tarako mixed rice bowl. While waiting, they looked around the store and saw many attractive products. When you're hungry, you want to buy everything you see, so let's eat first and then think calmly. After about 10 minutes of waiting, Yuran's tarako bowl arrived~♪ The tarako mixed rice bowl had tarako, mentaiko, and fresh cod sashimi on top (with shiso leaves and seaweed). Yuran realized that they hadn't eaten fresh cod sashimi much before...maybe it's not readily available due to its quick legs. The taste was very mild!! The texture was quite firm. The tarako was slightly sweet, with each grain having a nice popping texture! Delicious♪ The mentaiko wasn't too spicy, so Yuran felt a bit unsatisfied. They boldly took half of the bowl in one bite, took a mouthful of rice. Can you have such a luxurious meal~!! Yuran had never eaten this much fish roe at once, so they weren't sure about the balance with rice. Maybe they needed twice the amount of rice for the salt content. Later, their throat became very dry...they drank a lot of water. Their stomach settled down, so they carefully examined the products in the store and bought a pasta sauce that could last for a few days to take back to Tokyo. That's all♪

Located on a street facing the Pacific Ocean, just off the main road, this place is known as "Torasouhama." It has many processing plants for "tarako" (cod roe), and this particular establishment is a direct-operated store and dining hall run by the local "Kaneshime Matsuda Fishery." It always seems lively with tourists whenever I visit. Most people seem to come here for the "tarako donburi." However, I personally prefer the "salad kombu." It costs 550 yen. It's a type of kombu that has been thinned out, suitable for raw consumption. After soaking it lightly in water, you can eat it like wakame seaweed. It tastes delicious when mixed with sesame soy dressing. I bought some kombu at a "tarako" specialty store. (laughs)

Working in Shiraoi town! Today's lunch will be in the Togashiba area within Shiraoi town. When it comes to Togashiba, it's all about "tarako"! This place is a major production area for "tarako" in Hokkaido. I visited "Tarako-ya Togashiba", a direct sales store and restaurant of "Kaneshime Matsuda Fishery" which produces and sells seafood products. I was able to eat there today, which was great! When I asked the staff for recommendations, they said, "We are Tarako-ya, so tarako is the best!" The "Tarako Donburi" for 1,650 yen includes 300g of rice, Togashiba tarako, kombu-pickled cod sashimi, tarako tempura, and soup. It uses three different types of tarako in one meal. Two and a half in the bowl, half in the tempura. With a total of six tarako, you can eat a lot at once. The balance of saltiness in the tarako is good, so even with a large quantity, it is still enjoyable. The kombu-pickled cod sashimi is unique and has a dry texture, not particularly delicious. In addition, I bought some tarako to take home because it was so delicious. There are different grades of tarako based on the maturity of the eggs used. The "Soft Tarako (Mekari)" for 1,944 yen was recommended to me, and it is a favorite of the factory manager at Kaneshime Matsuda Fishery.

When I came to Taruzaki Beach, I was unsure whether to eat crab or tarako, but I decided on "Tarako-ya," which is conveniently close to Upopoi. The restaurant is small and right by the sea, and I was surprised to see it so crowded. I waited for over 30 minutes. I ordered the Tarako-ya Special for 1980 yen, which includes tarako, ikura, salmon, red snapper with kelp, and miso soup. The rice portion was 250g. The tarako was fluffy and perfectly seasoned, but I wish there was a bit more ikura. I later realized that there were only two pieces of tarako in the photo.

Recently, on a morning show, Torasaji Beach tarako was featured, and after seeing it, my mother at home said she wanted to eat it occasionally, so we decided to take a drive to Torasaji Beach. In this area, many seafood companies produce and sell tarako with their own unique seasoning, making it fun to find tarako that suits your taste. Torasaji Beach tarako, Kireko, 150g for 1,200 yen (excluding tax), is what they call a "Hane" product, but the taste is absolutely top-notch and worth it. It has a natural color, prominent texture, a soft and smooth yet not watery texture, a rich deep flavor, and just the right amount of saltiness. Oh my... it's delicious! It may be a bit pricey, but it's worth the taste and quality. Truly a representative dish of Hokkaido.

My parents did some research and wanted to try the tarako here! After eating, we weren't that hungry, so we got tarako tempura and cream croquettes! We ate them on a bench outside while looking at the sea, and it was delicious! Even though it's a rural area, there were a lot of cars coming in. It was our last day of the trip, so I wanted to buy some tarako to take home, but since it was the first day, I couldn't buy any. I hope to buy some next time I visit!

I had an Ebi Tempura Donburi and a Tarako Assorted Donburi at Tarako-ya Torasouhama. The Tarako Assorted Donburi includes Torasouhama tarako, Torasouhama mentaiko, and fresh cod sashimi. First, I settled the bill and received a number tag. The restaurant itself has a dining area at the back of the retail store with limited tables. I highly recommend trying the tarako dishes from Torasouhama. This popular shop is often featured on local TV in Hokkaido.

I stopped by while visiting Shiraoi since Upopoi was nearby. The view of the sea in front of the shop is nice. The shop itself is quite small, with souvenir space in the front and dining space in the back. In addition to tarako (cod roe), they also offer seafood, tarako tempura, and tarako spaghetti, all of which were delicious. The tarako here tastes fresher than the ones you find in supermarkets, without any strange preservatives, with a clear and pure flavor. The collaboration of tarako and ikura (salmon roe) is especially delicious.

I tried the Tarako Sashimi Bowl! The bowl is topped with tarako, mentaiko, and konbu-shime cod sashimi. It comes with miso soup as a set, and even tarako tempura on the side. I always thought all tarako was the same, but the tarako from Kozōhama is exceptional! It's smooth and the fish eggs are popping! The mentaiko is also delicious with a mild spiciness. However, eating tarako and mentaiko together in a bowl made my mouth feel a bit overwhelmed ^^; The crab cream croquette I ordered as an extra was a nice break and very tasty. One of my friends with gout opted for three fried dishes and a rice set instead of tarako. I will buy some tarako as a souvenir on my way home. Thank you for the meal.

Had lunch at Tarako-ya at Kozojihama. The restaurant was located along the coast with a nice view of the beach. A unique dish they offered was mentaiko tempura, which I think I tried for the first time. It was slightly rare but delicious. I ordered the Tarako-ya Special bowl, which came with two mentaiko sticks, cod sashimi, ikura, and salmon. Yes, it was a double parent-child combination. There was nothing particularly noteworthy, but all the ingredients were delicious. As expected from Tarako-ya, the mentaiko was especially tasty.