Hokkaido is one of Japan’s greatest culinary destinations. In addition to its majestic nature, hot springs, and breathtaking seasonal scenery, it is the exceptionally fresh sushi and seafood that captivate so many travelers.
Some people may wonder, “Since seafood from all over Japan is gathered at Toyosu Market, wouldn’t it be the same even if I go to Hokkaido?” In reality, however, many fish species are available only in Hokkaido, while others are caught in such limited quantities that they are consumed almost entirely locally. As a result, many sushi toppings can only be enjoyed at local sushi restaurants.
In this article, we’ll introduce sushi toppings you’ll definitely want to try when visiting Hokkaido, along with their rarity ratings. When dining at a sushi restaurant during your trip, it’s worth asking, “Do you have this today?” even if it’s not listed on the menu.
Must-Try Sushi Toppings in Hokkaido: Wild Salmon Edition
In Hokkaido, you can experience the unique flavor of wild-caught salmon, which is truly a cut above the ordinary. It is not uncommon for salmon varieties that are available only in limited quantities, even at high-end sushi restaurants in Tokyo, to be relatively easy to find in Hokkaido.
Tokishirazu (Rarity: ★☆☆)
Season: April–June
“Tokishirazu” (also known as “Toki-sake”) refers to chum salmon (shirozake) caught off the coast of Hokkaido during the off-season—from spring through early summer (April to June)—even though they normally return to rivers in autumn to spawn. Most of these fish are immature salmon born in Russian rivers, such as the Amur River, that migrate through the Pacific Ocean.
Because they have not yet spawned, they have not used their energy to produce roe or milt, unlike autumn salmon. As a result, their flesh is plump, tender, and rich in fat. Thanks to its rich umami and refined flavor, Tokishirazu is regarded as one of Hokkaido’s finest luxury sushi toppings.
Keiji (Rarity: ★★★)
Season: Around November
Keiji is an exceptionally rare immature chum salmon known as the “phantom salmon.” Only one or two fish are caught out of every 10,000. The name refers to immature salmon whose roe and milt have not yet developed, caught primarily around Rausu on Hokkaido’s Shiretoko Peninsula and off the coast of Abashiri.
Its flesh has a high fat content and a concentrated umami flavor. The fine-grained texture is moist and tender, delivering a rich, deep flavor with an unexpectedly clean finish.
Because of its extreme rarity, only a very limited quantity reaches the market, and even high-end sushi restaurants receive it only occasionally. It may sell for tens of thousands of yen per kilogram, with a single fish sometimes fetching more than ¥100,000. If you happen to find Keiji at a sushi restaurant during your trip to Hokkaido, don’t miss the opportunity to try it.
Masunosuke (Rarity: ★★☆)
Season: April–June
King salmon is one of the largest members of the salmon family and is known in Japan as “Masunosuke.”
Although it is recognized worldwide as a premium fish, wild Masunosuke is caught only in limited quantities, making opportunities to enjoy it as sushi in Japan quite rare.
Its high fat content, full-bodied flavor, and intense umami truly make it worthy of the title “King of Salmon.”
While farmed King salmon is produced in countries such as New Zealand, the wild Masunosuke caught in Hokkaido is considered far rarer.
Chip (Rarity: ★★☆)
Season: June–August
Chip (Himemasu) is a lake-resident sockeye salmon that inhabits Lake Shikotsu. Unlike most salmon, it spends its entire life in the lake, and fishing is permitted for only about three months each summer.
Because catches are extremely limited, most Chip is consumed around Lake Shikotsu and within Chitose City, and it is rarely distributed outside Hokkaido.
Lake Shikotsu is renowned as one of Japan’s clearest lakes. The Chip raised there is prized for its clean flavor and refined umami, allowing visitors to appreciate the delicate taste unique to wild salmon.
Only in Hokkaido Can You Savor Wild Salmon
In major cities such as Tokyo, these wild salmon varieties are served only at select high-end sushi restaurants, and their availability is unpredictable. In many cases, you won’t be able to try them unless you make a reservation well in advance.
In Hokkaido, however, wild salmon can be enjoyed not only at sushi restaurants in Sapporo and Otaru but also at conveyor-belt sushi restaurants during the peak season.
Must-Try Sushi Toppings in Hokkaido: Shrimp Edition
When it comes to Hokkaido’s signature sushi toppings, salmon isn’t the only option. Shrimp from the cold waters of Hokkaido are known for their intense sweetness and rich umami flavor. Many of these varieties are rare, with limited distribution even within Japan, making them a must-try when visiting Hokkaido.
Grape Shrimp (Rarity: ★★★)
Season: Summer
Also known as the “phantom shrimp,” the Grape Shrimp is an extremely rare species found only in Japan. It is primarily caught around the Shiretoko Peninsula, particularly off the coast of Rausu, and the annual catch is extremely limited. Its name comes from its deep grape-colored shell, reminiscent of red wine.
While it looks very similar to the button shrimp, its flesh is even richer, characterized by a melt-in-your-mouth sweetness and deep umami flavor.
One reason grape shrimp are so rare is their low reproductive capacity. While button shrimp carry several thousand tiny eggs, grape shrimp carry only about 100 large eggs. As a result, their population grows very slowly, and catch volumes remain extremely limited.
Even in Hokkaido, they are rarely available except during the summer season, making them a delicacy that is seldom found even at high-end sushi restaurants. If you happen to find them at a sushi restaurant, be sure to try them—they are one of Hokkaido’s most representative and rare sushi ingredients.
Sweet Shrimp
Season: Year-round (Best in Early Spring)
Hokkaido is one of Japan’s leading producers of sweet shrimp. In particular, the Sea of Japan off the coast of Mashike Town is a nutrient-rich fishing ground where warm and cold ocean currents meet. Because they grow slowly in the cold water, the sweet shrimp caught here have firm flesh and a rich, sweet flavor.
Since the fishing season varies by region, you can enjoy fresh sweet shrimp year-round. However, they are especially delicious in early spring, when live sweet shrimp caught early in the morning are served at their freshest. Their translucent flesh and melt-in-your-mouth sweetness are truly exceptional.
Due to their high quality, Hokkaido sweet shrimp are shipped to the Toyosu Market almost daily. However, one of the greatest attractions of local sushi restaurants is the opportunity to savor shrimp served shortly after being landed. The delicate sweetness of freshly caught sweet shrimp is something that can truly only be experienced in Hokkaido.
Toyama Shrimp
Season: Spring & Autumn
One of Hokkaido’s most prized premium shrimp is the Toyama shrimp. Many of the shrimp served as botan shrimp at high-end sushi restaurants are actually Toyama shrimp from Hokkaido, highly regarded for their rich sweetness and deep umami flavor.
The fishing season in Hokkaido opens in March and reaches its peak around April. During this season, they have translucent vermilion shells with distinct white spots, offering a pleasantly firm texture and an elegant sweetness.
From early September through around November, Toyama shrimp carrying emerald-green roe are caught. Not only are they visually striking, but the popping texture of the roe and its rich umami flavor make them a highly anticipated seasonal delicacy.
When served as nigiri sushi, one of the highlights is enjoying both the intensely sweet flesh and the rich shrimp miso together. Since you can experience distinct seasonal flavors in both spring and autumn, Toyama shrimp is undoubtedly one of the sushi toppings you should try when visiting Hokkaido.
Hokkai Shima Shrimp (Rarity: ★★☆)
Season: Summer
Hokkai Shima Shrimp is a rare shrimp species caught only in limited areas of eastern Hokkaido, such as the Notsuke Peninsula and Lake Saroma.
They are typically boiled in salted water immediately after being landed and are enjoyed as one of Hokkaido’s signature local delicacies.
They are occasionally served as nigiri sushi at local sushi restaurants, where you can enjoy their concentrated sweetness and pleasantly springy texture.
Must-Try Sushi Toppings in Hokkaido: White-fleshed Fish Edition
In Hokkaido, you can discover many white-fleshed fish that are rarely found elsewhere in Japan. Raised in the cold northern waters, these fish develop high-quality fat and a delicate yet rich umami flavor.
Hakkaku (Rarity: ★★☆)
Season: January–March
As its name suggests, Hakkaku is a fish with a distinctive appearance, featuring horn-like protrusions. While its unusual look may put some people off, it is highly regarded in Hokkaido as an exceptionally delicious white-fleshed fish.
Its fatty flesh is rich in umami, and when served as nigiri sushi, its refined sweetness truly shines.
It was once widely available at affordable prices in Hokkaido, but as its delicious flavor has become better known, its popularity has grown in recent years.
Ohyo (Rarity: ★★☆)
Season: Year-round (Best in Winter)
Ohyo is one of the world’s largest flatfish species and can grow to more than 2 meters in length.
Its flesh has a mild flavor, but when exceptionally fresh, it offers a delicate sweetness. Its umami is enhanced even further when prepared as kobujime (kelp-cured sashimi).
Because fish fresh enough to be served raw is rarely distributed outside Hokkaido, Ohyo is a sushi topping that is difficult to find in Tokyo and other parts of Japan.
Matsukawa (Rarity: ★☆☆)
Season: Winter
Matsukawa is a highly prized luxury fish. In Japan, people often say, “Winter flounder is excellent, but winter Matsukawa is in a league of its own.”
During winter, it develops an abundance of high-quality fat, giving it a rich, concentrated umami flavor. It is outstanding not only as nigiri sushi but also when prepared as kobujime or served with lightly seared engawa (fin muscle).
In Hokkaido, artificial stock enhancement programs help conserve the species, and although catches have increased compared with the past, Matsukawa remains a rare fish throughout Japan.
Other Hokkaido White Fish Worth Trying
Hokkaido is also home to many other outstanding white-fleshed fish. Mazoi, in particular, is rarely targeted by commercial fisheries, so it seldom appears in large quantities at fish markets. If you happen to find it at a sushi restaurant, it’s definitely worth ordering.
- Menuki (Rarity: ★★☆)
- Mazoi (Rarity: ★★★)
- Kurosoi (Rarity: ★★☆)
- Kinki
Because these fish grow in cold waters, they develop high-quality fat and are known for their exceptionally rich umami flavor.
Hon-Shishamo (Rarity: ★★★): A Delicacy Exclusive to Hokkaido
One sushi topping you absolutely must try when visiting Hokkaido is Hon-Shishamo.
The “shishamo with roe” commonly found at izakayas and supermarkets is, in most cases, actually Karafuto shishamo (capelin). By contrast, the true shishamo is a species endemic to Japan that is found only along Hokkaido’s Pacific coast. To distinguish it from imported Karafuto shishamo, it is commonly called Hon-Shishamo.
The difference between the two is reflected in their prices. While Karafuto shishamo sold in supermarkets typically costs around ¥30–60 per fish, Hon-Shishamo is considered a premium fish and generally sells for around ¥250–400 per fish—more than four times as much.
Because Hon-Shishamo loses its freshness very quickly, it is difficult to distribute raw. Even in Hokkaido, only a limited number of restaurants serve it as sushi or sashimi. Its fishing season is also short, lasting only from around October to November, making it one of Hokkaido’s most highly anticipated seasonal delicacies.
If you visit a sushi restaurant in Hokkaido, it’s worth asking, “Do you have Hon-Shishamo today?” even if it isn’t listed on the menu. Since some restaurants purchase it specifically for regular customers who make advance reservations, it’s not uncommon for them to have it available without listing it on the menu.
The appeal of Hon-Shishamo extends beyond sushi. Overnight-dried male Hon-Shishamo is one of Hokkaido’s signature local delicacies, prized for its concentrated umami, lightly toasted aroma, and the refined sweetness of its rich fat. When you visit Hokkaido, be sure to enjoy it alongside sushi.
Even If It’s Not on the Menu, Be Sure to Ask
Many of the seafood items featured here are not always listed on the menu because they are caught only in limited quantities.
Some are sourced specifically for reservations made by regular customers, while others are offered only as the day’s special.
When you visit a sushi restaurant in Hokkaido, try asking, “Do you have any rare fish today?” You might discover a unique local delicacy that you won’t find anywhere else.
Why Can You Enjoy Rare Sushi Toppings in Hokkaido?
So far, we’ve introduced a variety of sushi toppings unique to Hokkaido.
Some of you may be wondering, “Since fish from all over Japan is shipped to Toyosu Market, can’t you enjoy these without traveling to Hokkaido?”
Seafood from across Japan is indeed gathered at markets in Tokyo. However, there are still many sushi toppings that can only be enjoyed in Hokkaido. The reason lies in how Japan’s seafood distribution system works.
Markets Prioritize Fish with a Stable Supply
Seafood is generally shipped to the markets where it commands the highest prices. As a result, Toyosu Market receives an exceptional variety of high-quality seafood from across Japan.
However, quality isn’t the only factor buyers consider.
For wholesalers and sushi restaurants, one of the most important considerations is being able to obtain the fish they need consistently and in sufficient quantities.
For example, fish such as maguro (tuna), tai (sea bream), and hirame (flounder), which are available throughout the year, are essential menu items at many sushi restaurants. In contrast, fish that are caught only in small numbers or are available for just a few weeks each year are difficult to offer as regular menu items.
Rare Fish Are Often Consumed Locally
The same is true for fishermen.
Even if a rare fish is caught, shipping it over long distances is often impractical unless there is consistent demand. This is especially true for fish that lose their freshness quickly.
As a result, fish caught in very small quantities are often consumed locally rather than being shipped to distant markets.
In recent years, direct shipping systems connecting fishing ports and sushi restaurants have become increasingly common. However, transportation costs, logistics, and limited demand mean that not every type of fish is distributed nationwide.
That’s exactly why sushi restaurants in Hokkaido are able to serve fish that are rarely found in Tokyo.
Why Hokkaido Is One of Japan’s Leading Fishing Grounds
Why do so many fish and shellfish thrive in the waters around Hokkaido?
There isn’t just one reason. A unique combination of natural conditions—including ocean currents, seabed topography, rivers, and even winter drift ice—has created one of the world’s richest fishing grounds.
The Oyashio Current Brings Abundant Nutrients
Along Hokkaido’s Pacific coast and the Sea of Okhotsk, the cold Oyashio Current (Kuril Current) flows southward from the north.
The Oyashio Current is rich in nutrients such as nitrogen and phosphorus, creating an ideal environment for phytoplankton to flourish.
Phytoplankton form the foundation of the marine food chain.
Zooplankton feed on phytoplankton, small fish feed on zooplankton, and larger species—including salmon, flounder, cod, and crabs—feed on these smaller fish.
Hokkaido’s abundant fishing grounds are sustained by this rich and productive food chain.
A Vast Continental Shelf Supports Marine Life
Another defining feature of the seas surrounding Hokkaido is their broad continental shelf and relatively shallow waters.
Because sunlight can easily reach the seafloor in these shallow areas, phytoplankton can photosynthesize efficiently.
In addition, ocean currents and the uneven seabed continually mix the water, bringing nutrient-rich deep water closer to the surface.
Together, these conditions create an ideal environment for a remarkable diversity of fish and shellfish to thrive.
Nutrients Flow from the Forests to the Sea
Hokkaido is home to many major rivers, including the Ishikari and Tokachi Rivers.
Rain that falls in the mountains flows through forests, carrying nutrients downstream before eventually reaching the sea.
These nutrients enrich coastal ecosystems and help sustain Hokkaido’s productive fishing grounds.
In Hokkaido, people often say, “Rich forests create a rich ocean.” This is far more than just a metaphor—it reflects the close relationship between healthy forests and abundant marine life.
Drift Ice Makes the Sea of Okhotsk Even Richer
One natural phenomenon unique to Hokkaido is the drift ice that arrives in the Sea of Okhotsk each winter.
Drift ice is much more than frozen seawater.
Phytoplankton and nutrients become trapped within the ice and on its surface. When the ice melts in spring, these nutrients are released into the sea, triggering a massive spring phytoplankton bloom.
Zooplankton and small fish feed on this abundant plankton, and the food chain continues upward to support salmon, scallops, sea urchins, crabs, and many other marine species.
In this way, drift ice acts as a natural source of nutrients, replenishing the Sea of Okhotsk every year.
Savor Hokkaido’s Seasonal and Local Specialties
The appeal of sushi in Hokkaido isn’t simply its freshness.
Its true charm lies in discovering seafood that can only be found in this region and enjoyed during a particular season.
Species such as Tokishirazu, Keiji, Chip (Himemasu), Grape Shrimp, and Hon-Shishamo are excellent examples.
These are rare sushi toppings and seafood delicacies that are difficult to find elsewhere in Japan. That’s exactly why a visit to Hokkaido offers a truly special dining experience.
Even if a particular fish isn’t listed on the menu, the restaurant may still have it available if it was caught that day or purchased specifically for regular customers.
Ask the sushi chef, “What do you recommend today?” or “Do you have any rare fish today?” You may discover a seasonal delicacy you’ve never tasted before.
Sushi in Hokkaido is more than just a meal—it’s an opportunity to experience the changing seasons and the extraordinary natural environment that has made Hokkaido’s waters some of the richest fishing grounds in the world.