[Tour]　The Past and Present Tale of Kelp and Herring

Rishiri Island proudly offers Japan’s finest Rishiri kelp, along with its celebrated sea urchin, raised on this premium kelp. Using the same tools that local fishermen use, you will crack open freshly caught sea urchin yourself, clean it, and savor it on the spot while it’s still unbelievably fresh. This is the true taste of sea urchin at its source!

As you watch and learn, the more you discover, the deeper the mysteries of sea urchin become. Our specialists will guide you through these secrets while teaching you foolproof techniques for opening and cleaning uni. Enjoy the uni you prepared with your own hands as you look out from the terrace over Japan’s northernmost, stunning coastline—its flavor is indescribable.

On calm, fine-weather days with gentle waves, you may even have the chance to board a small coastal fishing boat moored at the pier and harvest sea urchin just as the fishermen do (a rare opportunity and completely dependent on conditions). If this is possible, staff will inform you on the day—at no additional cost.

If weather conditions prevent sea urchin harvesting, you will instead experience kelp-processing work, gaining insight into the marine environment where kelp grows and the island lifestyle built around it. You’ll handle freshly landed kelp—cleaning, drying, shaping, and bundling it—while learning how the blessings of the sea are transformed into valuable products through skill and care.

Located in the southeast of the island, Lake Otatomari is approximately 1 km in circumference and is the largest lake on Rishiri Island. A walking path encircles the lake, allowing visitors to stroll while enjoying the reflection of Mt. Rishiri on the water’s surface.

Surrounding the lake is Numaura Wetland, the largest wetland on Rishiri Island and a designated natural monument of Rishirifuji Town. Nearby is the scenic Mikazuki-numa (Crescent Pond).

In the parking area, you will find the Rishirifuji Town Rest House and Rishiri Kameichi, where you can purchase local specialties and souvenirs, or enjoy treats such as grilled scallops, sea urchin gunkan sushi, bamboo grass soft-serve ice cream, and “perennial snow” soft-serve ice cream.

For lunch on Rishiri Island, you will visit Restaurant Ajisai Kawaichi, a beloved spot among both locals and visitors. Here, you will enjoy the island’s signature delicacy: a uni seafood bowl.
Rishiri’s sea urchin, raised in the island’s cold, pristine waters, is renowned for its rich sweetness and melt-in-your-mouth texture from the very first bite.

A spectacular sunset viewpoint where you can enjoy a full 360-degree panorama of both the sea and the mountains!
From the parking area, a short five-minute uphill walk leads to the summit, where breathtaking views await—sheer cliffs plunging into the expansive ocean, and a horizon that seems to stretch endlessly.

At dusk, the entire landscape is bathed in deep orange hues as the sky fills with a magnificent sunset.
In summer, vibrant wildflowers—starting with the Ezokanzo lily in June—bloom at your feet. In autumn, the scenery transforms into a soft, golden field of pampas grass. No matter the season, this spot is always stunning.

Pesi Cape is a massive rocky hill rising roughly 90 meters above the port of Oshidomari—an iconic landmark of the area. It is also known by the nicknames “Lighthouse Mountain” and “Gorilla Rock.”
Famous as a sunrise-viewing spot, it offers spectacular panoramas of Mt. Rishiri, Rebun Island, and even Wakkanai on the Hokkaido mainland on clear days.

Although Pesi Cape stands alone today, there were originally two rocky hills. The smaller one, called Mo-Pesi, was demolished long ago and used as construction material for Wakkanai Port, resulting in the current landscape.

Along the route to the summit, you can find an observation deck, the graves of Aizu clan samurai, and Oshidomari Lighthouse. The walk to the top includes steep uphill sections, but the views are well worth the effort.

In Wakkanai, we will visit the Wakkanai Fisheries Research Institute, the northernmost fisheries research facility in Japan, and learn about the cutting-edge studies that support the marine environment of northern Hokkaido.
In addition to resource surveys on species such as Atka mackerel, Alaska pollock, and horsehair crab, you will observe genetic analysis and aquaculture experiments that play a vital role in the “cultivate-and-grow” fisheries of Rishiri kelp, sea urchin, and scallops.

Cape Sōya is the northernmost point of Japan’s main island of Hokkaido.
Located at 45°31’22” N, it offers distant views of Sakhalin across the sea.

At the tip of the cape stands the monument marking “Japan’s Northernmost Point.”
Designed with a motif representing one ray of the North Star and featuring the letter “N” at its center to symbolize “north,” it is one of the most iconic landmarks of the area.

The “White Path” is a strikingly beautiful photo spot, famous for its vivid contrast: a single white trail stretching straight toward the deep blue sea, surrounded by lush green grasslands.
This walking path, approximately 3 km long, is made by spreading scallop shells, a specialty product of Wakkanai. When you walk along it, the path feels soft underfoot, making the stroll even more enjoyable.

Located on the western hills overlooking central Wakkanai, this expansive 45.2-hectare park offers sweeping views of the cityscape.
The park is home to numerous monuments, including the Gate of Ice and Snow, a symbolic landmark of Wakkanai, and the Karafuto Dog Memorial.

Within the grounds, you will also find the Wakkanai Centennial Memorial Tower, which houses an observation facility and a local history museum, as well as free rest areas. The park is widely loved by residents as a peaceful place to relax and enjoy the scenery.

On the second evening, you will enjoy a seafood barbecue set against the iconic North Breakwater Dome, one of Wakkanai’s most distinctive landmarks.
The North Breakwater Dome is a massive semi-arched corridor located at the north pier of Wakkanai Port, stretching approximately 427 meters long and rising 14 meters high. Built between 1931 and 1936, it served as a protective structure for the Sakhalin ferry terminal, shielding passengers from sea spray and strong winds. Its design features colonnaded arches inspired by ancient Greek architecture.

Designated as both a Hokkaido Heritage Site and a Civil Engineering Heritage Site, the dome provides a dramatic setting where you can savor seasonal seafood nurtured by the seas of northern Hokkaido—all while feeling the refreshing ocean breeze.

Housed in the former town hall—affectionately known by locals as the “Red Brick Building”—this museum exhibits more than 2,000 valuable items related to the region’s history, culture, and educational heritage. These materials reflect the dreams of the pioneers who sought a “new frontier” in Teshio and lived in harmony with the Teshio River.

The museum also features the Teshio Gray Whale, believed to be the world’s oldest gray whale fossil, estimated to be about 3 million years old.

This scenic rest stop offers sweeping views of the Teshio River, the Sea of Japan, and the distant silhouette of Mt. Rishiri.
It is a popular midway point for sightseeing in Teshio, where visitors can relax and enjoy local specialty foods.

Herring soba is a traditional dish from the Sea of Japan side of Hokkaido, featuring migaki-nishin—dried herring simmered in a sweet soy-based broth—served atop buckwheat noodles.
It originated from the food preservation culture of the herring fishery’s golden age.

As you enjoy the rich, flavorful broth infused with herring fat and the accompanying soba noodles, you can reflect on the history of the herring once transported by the Kitamaebune trading ships—fish that supported both daily life and commerce in this region.

At the former Rumoi Saga Family Fishery, established in the late Edo period and operated for 113 years until the Shōwa era, you will tour an authentic herring fishery site preserved in remarkable condition.
The facilities—including the banya (main lodge), boat and net storage buildings, drying grounds, and the remains of the boiler area—allow you to vividly experience the full cycle of herring production: from catch to processing, shipping, and the daily lives of the fishermen.

This is an important place to learn about the power and scale of the herring fishery during its golden age, as well as how coastal livelihoods formed the foundation of the trade networks that connected Hokkaido with Honshu.

In Mashike, we will visit Kunimare Sake Brewery, a historic landmark that preserves the memory of a port town once flourishing through Kitamaebune trade and the herring boom.
Founded in 1882, Kunimare was established to meet the growing demand created by Mashike’s thriving herring industry, developing as a sake brewery deeply connected with maritime transport and fisheries—a true “brewery of a trading and fishing town.”

Through its historical exhibits, visitors can experience the prosperity nurtured during the golden age of the herring fishery, the movement of goods and people carried by the Kitamaebune ships, and the rich food culture that emerged from these exchanges.
This visit serves as the final chapter in the story of kombu and herring.