I visited Uomaru (居酒屋 魚丸), a restaurant close to JR Hakodate Station, to try live squid (katsuika). I hadn’t heard of the place before, but a local man I met at Hakodate Port recommended it to me.
The restaurant has a simple and cozy atmosphere with counter seats, tables, and semi-private rooms.
I was seated at the counter, right in front of the chef. Since it was the best season for sea squirt, they highly recommended it alongside their famous squid.
The menu is displayed outside the building, so you can check it before entering. Despite its name “Uomaru” (魚丸, literally meaning “fish circle”), the restaurant also serves yakitori.
The daily menu features a wide variety of fresh, seasonal seafood.
Their draft beer is Sapporo Classic, and the otoshi (a small appetizer served first included in table charge) was octopus with miso dressing (nuta). It was delicious and set high expectations for the rest of the meal.
Of course, my main reason for visiting was the katsuika sashimi. The squid’s legs were still moving, and the flesh was translucent with a crunchy texture. It was amazing. The innards were also delicious. The dish came with tuna, which was fatty and flavorful.
Interestingly, the katsuika was served with its eyes intact. Unsure of how to eat them, I asked a staff member. She explained, “Eat them as they are, but avoid the center as it’s too firm.” The eyes tasted like squid ink and had a unique texture. She added with a laugh, “It’s not exactly tasty, but it’s a good experience.”
After enjoying the sashimi, the squid’s legs were prepared as tempura.
The outside was crispy, while the inside remained tender and crunchy. It was well-seasoned and could be enjoyed on its own or with soy sauce and ginger.
I paired the tempura with Chitosezuru, a Japanese sake brewed in Sapporo. The combination was delightful.
I also tried Kansai-style chawanmushi (steamed egg custard). It was well-seasoned and paired nicely with the sake. The custard included lotus root, shrimp, and other ingredients, which gave it a satisfying texture and flavor.
Finally, I ordered fried whelk with garlic butter. The whelk had a crunchy texture, and the rich garlic butter flavor made it an excellent dish to end the meal.
About
Name Uomaru (居酒屋 魚丸)
Open Dinner
Reservation Available
Credit card Available
Google Map
