1. Preface- Characteristics of the Restaurant

  1. It is a restaurant specializing in Hokkaido sea urchin cuisine directly managed by a processing company.
  2. Serving fresh raw sea urchin year-round (the catch area differs depending on the fishing season).
  3. Serving additive-free raw sea urchin without using preservatives.
  4. In addition to sea urchin dishes that only a restaurant specializing in sea urchin can offer, Hokkaido wagyu beef dishes are also popular.

2. Murakami Sea Urchin Dishes

Additive-free raw sea urchin bowl
Additive-free raw sea urchin bowl
Sea urchin and grilled beef bowl (limited quantity)
Sea urchin and grilled beef bowl (limited quantity)
Gorgeous Seafood Bowl (kaisen-don)
Gorgeous Seafood Bowl (kaisen-don)
Three-color tempura with sea urchin
Three-color tempura with sea urchin
Sea urchin gratin
Sea urchin gratin
Hokkaido Wagyu Beef Sukishabu
Hokkaido Wagyu Beef Sukishabu
Sea urchin dishes (lunch only)
Sea urchin dishes (lunch only)
Grilled Okhostk Atka mackerel
Grilled Okhostk Atka mackerel
Sea urchin wrapped in squid rooibe
Sea urchin wrapped in squid rooibe

3. The Secret to Our Great Taste

 Because sea urchins begin to fall apart after being removed from their shells, a preservative called alum is used to maintain their shape.
Alum prevents shape collapse, but loses the original melting texture and leaves the particular astringent taste on the tongue.

 The sea urchins of this restaurant are additive-free, not using alum but instead preserved using an original processing method conceived through longtime research.
Therefore, you can have the original sea urchin flavor.

  • Original processing technique not using alum.
  • Served with exquisite timing for freshness and taste.

4. Sea Urchin Trivia

Sea urchins are nutritious, sweet and they melt in your mouth. There are over 800 kinds of sea urchins in the world.
Out of 180 kinds in Japan, 7 kinds are targeted to catch.

※Our raw sea urchins ( northern sea urchin and short-spined sea urchin)

Sea urchins inhabit areas where kombu seaweed inhabits, drawing taking nourishment from the kombu.
The area surrounding Hokkaido is a production center for kombu. Rishiri kombu, Rausu kombu, and Hidaka kombu are famous.

Ezo bafun uni, red sea urchin, and kita murasaki uni, white sea urchin, are used in Hokkaido sea urchin cuisine.

This restaurant mainly uses white sea urchin.
During the winter from October to around April Russian produced red sea urchins from the south Kuril Islands are sometimes used.
From mid June to the end of August, Rishiri, Rebun produced red sea urchins are also offered on a limited menu.

left : short-spined sea urchin, right : northern sea urchin

5. Restaurant Infoemation & Access

Uni Murakami
 Hakodate ekimae restaurant

7-1, Wakamatsu-cho, Hakodate-shi, Hokkaido
Lunch   |11:30a.m.-2:30p.m.(L.O. 2:00p.m.)
Evening|5:30p.m.- 9:30p.m.(L.O.9:00p.m.)
Courses 5:30p.m.- 7:30p.m.
Closed: Sunday/New year's eve and new year's day(December 31-January 4)
(When there is a public holiday on a Monday, the Monday will be closed and business will open on Sunday)
We do not accept reservations via email or Inquiry page.
Please call the restaurant directly for reservations. +81-138-24-8500
<Credit cards and Mobile payments that can be used>
China Union Pay, VISA, JCB, Master, Amex, Diners
China Union Pay visa JCB master Amex Diners
微信支付(WeChat Payment) ALIPAY


  • about 20 minutes from Hakodate airport to Hakodate station by bus.
  • 5 minutes walk from Hakodate Station.
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6. Sister Restaurant Introduction

Uni Murakami Hakodate Main Restaurant

Uni Murakami Hakodate Main Restaurant Details here

Uni Murakami Sapporo Branch Restaurant

Uni Murakami Sapporo Branch Restaurant Details here