We had a delicious Uni don. Two sizes are available as well as Uni sashimi. So tasty! Owner lived in California as an exchange student and speaks excellent English. She is very kind, welcoming and helpful. Would be delighted to return.

Speaking of Rishiri Island, it is of course famous as a production area of "Ezo Bafun Uni", but this time I luxuriously compared it with Kita Murasaki Uni. The vivid orange Ezo Bafun Uni and the pale yellow Murasaki Uni are generously piled on. Neither has any alum smell at all, the flesh is plump, and the moment it enters your mouth, sweetness and umami spread. Since the uni itself has a rich flavor, the accompanying sauce doesn't assert itself too much and is perfectly balanced. On top of that, the rice, cooked to perfection, fully received the umami of the uni, and I couldn't put my chopsticks down. [Notes for visiting・Atmosphere] Inside: Only one table for 4 people (4 seats), a very private, cozy space. Business hours: It seems to be open only for lunch and not at night. Reservation recommended: This time I happened to get in without a reservation, but since seating is limited, it's best to call ahead to confirm or make a reservation before visiting. I recommend it to anyone who wants to enjoy delicious uni in Rishiri.

Moving. I want to come again. Dobin-mushi packed with uni. The broth is delicious too.

Visited during the Obon period. Many shops were closed and I was about to become a lunch refugee, when I happened to find this place on the way to a different shop. The price is not market price, and since I could eat the bafun uni bowl that I couldn't have on neighboring Rebun Island, it helped me out. (I didn't check, but as in the photo, does it partly contain murasaki uni? Also doubtful about the freshness? There were no other customers. Also the amount of uni is small and you can see the rice.) They say they now serve only uni don. However, they said other places were more expensive, but afterwards I passed in front of the shop I had originally been aiming for and saw a menu with more reasonable prices and bigger portions. (I had heard there was a line there, so I avoided it partly because of time...) It left a bad aftertaste.

I wanted to eat a raw Ezo Bafun Uni bowl, but the owner pushed the dobin-mushi so hard that I thought, if he says that much, and ordered the dobin-mushi and uni sashimi. The uni sashimi was already marinated from the start in the owner's proud original soy sauce, so I couldn't enjoy the Bafun Uni's natural sweetness, and while this may be a matter of timing, I also have some doubts about the uni's freshness... The dobin-mushi, frankly, was a miss for me, just expensive and the broth wasn't tasty. Of course this is a comparison at the high level unique to the local area, and a luxury not easily enjoyed on Honshu, but my disappointment was strong, so I'm giving 3 stars.