Savoring regional flavors: A culinary journey shaped by history, culture, and local ingredients

1.Zantare: Kushiro-style zangi served at its birthplace

Zangi (deep-fried chicken) is part of Hokkaido’s soul food scene and while there are many types of seasonings and sauces, the Kushiro district boasts their own unique style, developed independently in the region. Known as zantare, it is topped with sauce, dressing or other condiments, and stands out as an evolved version of zangi. 

Nanbantei, founded in 1980, is known as the birthplace of zantare. Originally an unnamed dish served as part of a banquet meal, its delicious taste soon became the talk of the town. Even today, many Kushiro residents love this local zangi, with Nanbantei receiving many takeout orders daily. It has also become a staple on local dining tables. 

The secret lies in the special sauce drizzled over the crispy outer coating. The salty-sweet tang—crafted from vinegar, soy sauce, and sugar—creates a refreshingly light flavor. Taking a large bite, your mouth fills with a delectable marriage of tender meat and irresistible sauce. Paired with rice, it makes for a deeply satisfying, hearty meal.  

Another big draw is the generous portion size. Order the standard zantare and you will be presented with a mountain of zangi that looks almost too big for a single serving. Each piece is impressively large, guaranteeing full, happy bellies. Worried you won’t be able to finish it all? No need—it is perfect for sharing with family and friends, or you can opt for a half-size portion. And if there is any left over, you can take it home in a doggy bag, which is always a plus. 

2.Esukaroppu: Nemuro’s local specialty in its original style

When speaking of Nemuro, we cannot forget to mention the famous dish, esukaroppu. Featuring thin slices of cutlet, drizzled with demi-glace sauce on top of buttered rice with bamboo shoots, this simple one-plate meal is offered at various restaurants in the city. 

The dish was born at a café called Mont Blanc, which was in business from 1957 to 1965. Kinya Komura, the third head chef of the café, used to work for a western restaurant in Shinbashi, Tokyo, where he came across a dish known as esukaroppini: naporitan (Japanese ketchup-based pasta) topped with a cutlet and drizzled with demi-glace sauce. Later, he worked for an Italian restaurant in Yokohama, where he modified that recipe, replacing the naporitan with chicken fried rice (Japanese ketchup fried rice) to create esukaroppu. He would eventually serve the same dish at Nemuro’s Mont Blanc, changing the rice to buttered rice in response to customer demand—and that is how the esukaroppu we enjoy today was born. 

The simplicity of esukaroppu made it easy for other shops to replicate, and combined with the increase in cafés at the time, it quickly spread throughout Nemuro. While these days you can enjoy the dish at various restaurants, only three establishments are said to carry the original flavor: New Mont Blanc, opened in 1963 by Katsutoshi Umeda, who was a bar tender at Mont Blanc, Coffee and Restaurant The Dorian Nemuro, started by a couple who worked at New Mont Blanc, and Restaurant and Coffee Shop Bara, run by Kazuo Nakamura, who worked at Mr. Umeda’s second restaurant. 

New Mont Blanc serves an esukaroppu defined by a demi-glace sauce with a beautifully balanced acidity and mildness. Prepared using a time-honored tsugi-tashi technique—added to and simmered over several days in a large pot—the sauce complements the crisp cutlet and tender buttered rice. The recipe has remained unchanged since the restaurant’s opening, faithfully preserving its traditional flavor. 

The charm extends beyond the food with retro silver platters and a calm interior that embodies Nemuro’s café culture. Savor this local specialty in a space filled with the town’s history. 

3.A hearty rice bowl in an oyster paradise

Akkeshi Town is known as an oyster paradise thanks to its rich natural environment. Two distinct aquacultural areas—Akkeshi Bay and Lake Akkeshi, which is connected to the bay—allow a flexible approach to oyster cultivation, aligning it with each stage of growth and enabling year-round production. 

A great place to indulge in the town’s prized oysters is Conchiglie at a roadside rest area perched on a hill overlooking Akkeshi Bay. From classic styles, such as raw, grilled, and fried oysters to more creative dishes like oyster rice cooked in a clay pot, tempura, curry, and pasta, the menu offers oysters served in every imaginable way possible. One standout dish is the Oyster & Pork Rice Bowl served at Restaurant Escal—a hearty, satisfying rice bowl featuring a combination of fried oysters and grilled pork.

Three plump fried oysters take center stage, surrounded by six slices of pork coated in a generous glaze. With oysters from Akkeshi and pork from neighboring Hamanaka Town’s prized Hamanaka Whey–Fed Pigs, this truly indulgent dish brings together eastern Hokkaido’s finest seafood and meat in a single bowl. Cabbage adds a refreshing touch, making the bowl go down a treat.

4.Craft beer in hand for a rich moment in Akkeshi

As your culinary journey draws to a close, stop by Huîtrière, a brewery and restaurant in Akkeshi Town. As light passes through the large windows, enjoy a well-earned break in the soothing space with meticulously brewed craft beers and cuisine made with local ingredients. 

The owner, Takami Shibata, is an Akkeshi local. After living outside Hokkaido for some time, she returned during COVID-19 and was deeply moved by the sparkling sea and clear air. “I was reminded of just how beautiful Akkeshi’s landscapes really are,” she explains. Driven by a desire to preserve the town’s natural beauty for future generations, she opened Huîtrière in April 2025—an expression of her deep affection for her hometown.

Huîtrière embraces the concept of time nurtured. “We believe that fostering connections between people and cultivating local culture is what will shape a happy future,” says Ms. Shibata. The brewery creates richly flavored craft beers with the hope that visitors can enjoy a fulfilling time in Akkeshi, beer in hand. Alongside four regular styles, they also offer seasonal limited editions. Unique flavors—made using ingredients such as oyster shells from Akkeshi and beets grown in eastern Hokkaido—are a key attraction. The standout is the AKKESHI OYSTER LAGER, brewed with smoked malt and Akkeshi oyster shells. Refreshing yet full-bodied, it offers depth and umami with a lingering finish. Naturally, it pairs exceptionally well with oyster dishes. 

Wanting guests to enjoy the beers alongside food, the brewery also offers an extensive food menu. “Each style of craft beer reveals a distinct character in both aroma and flavor,” shares Ms. Shibata. “I hope that pairing the beer with food helps people discover and appreciate its appeal on a deeper level.” Take your time to explore the flavors as you compare various beers.

Sipping on beer born of this land alongside dishes made with local ingredients, all while taking in the scenery of Akkeshi, is sure to become an unforgettable memory.