Amazing AOMORI

This oceanfront cafeteria-style restaurant located within walking distance of Asamushi-Onsen Station on the Aoimori Railway is most famous for its tuna rice bowls brimming with thick slices of tuna sashimi, but it also offers sea-urchin rice bowls as a seasonal specialty. Difficult to miss with its distinctive storefront colorfully plastered with stickers certifying the origins of its purchased tuna, the restaurant serves bowls of rice heaped with generous portions of sea-urchin roe. Dig in while enjoying views of Mutsu Bay and the nearby Yunoshima Island through the windows.

There’s no doubt that the sea-urchin roe is fresher than fresh at this restaurant located so close to the ocean that you can almost feel the splash of the surf. When available, lucky diners can enjoy the “two-colored” sea-urchin rice bowl featuring both the more common yellow variety of sea-urchin roe, which has a mild, sweet taste, and the orange variety, which has a brinier, more bitter taste that packs an umami punch.

Famous as the hometown of Japan’s most premium tuna, the port of Oma is also known for its catches of sea urchins that grow unusually large in size thanks to an abundant supply of the kelp on which they feed. Savor the taste of Oma sea-urchin roe at this restaurant whose name is a blend of “Oma” and manzoku, meaning “satisfied,” which is how you’re sure to feel after devouring one of its sea-urchin rice bowls.

The village of Sai on the Shimokita Peninsula is famous for sea urchins, even holding a “Sea-Urchin Festival” in mid-June. At this restaurant located on the second floor of the “Arusas” sightseeing boat terminal, you can enjoy a bowl of rice heaped with fresh, tender sea-urchin roe while gazing through the windows at the rough waters of the Tsugaru Strait, which hold the key to the sea urchins’ rich flavor.

For a slightly different twist on sea-urchin rice bowls, which are usually topped with raw roe, try this restaurant’s steamed version. The rice is topped with steamed sea-urchin roe and beaten egg, with shiso (Japanese basil) providing an aromatic accent. It’s a more accessible version of the dish that’s perfect for foreign visitors who aren’t huge fans of raw seafood. The restaurant overlooks the scenic Tanesashi Coast, providing picturesque ocean views.

When it comes to sea-urchin rice bowls. we’d be remiss not to mention the “Nokkedon” build-your-own seafood rice bowls offered at Aomori Gyosai Center (Furukawa Market). When sea urchin is in season, you can “make your own” sea-urchin rice bowl by piling your bowl of rice high with nothing but sea-urchin roe! Splurge on two booklets of tickets if you want to enjoy a particularly decadent portion.

Similarly named but not to be confused with Aomori Gyosai Center’s “Nokkedon,” the “Nokkerodon” build-your-own seafood rice bowls available at the restaurant “Senpachi” inside this facility are another way to enjoy your own customized sea-urchin rice bowl.

Note that the listed seasons are merely rough estimates, and the actual availability of sea urchin may vary. In addition, operating hours and closings may be subject to change, so be sure to check the websites or social media accounts of restaurants before visiting. We hope your visit to Aomori will coincide with the sea-urchin season to take full advantage of this highly prized and sought-after local delicacy!