Tako Shabu
A Signature Seafood Specialty of Wakkanai
Savor the Unique Texture of Giant Octopus in a Rich Kelp Broth
Wakkanai, the northernmost port town in Hokkaido, is renowned for its dramatic coastline and abundant seafood. One of its most iconic dishes is Tako Shabu, a hot pot specialty showcasing the region’s prized Mizudako (giant Pacific octopus).
This local favorite features large octopus harvested from the cold waters of Soya, thinly sliced and briefly swished through a fragrant kombu (kelp) broth. The moment the slices begin to curl is the perfect time to enjoy them. This quick cooking method creates a tender texture with a pleasantly springy bite, releasing a natural sweetness in every mouthful.
Part of the appeal lies in sampling each restaurant’s signature dipping sauces, from refreshing citrus ponzu to rich sesame miso. Mizudako remains remarkably tender even when heated, pairing perfectly with crisp seasonal vegetables. This harmony of flavors has made it a beloved dish among locals for generations.
For visitors seeking an authentic taste of northern Hokkaido, Tako Shabu is a must-try experience that captures the essence of Wakkanai’s coastal food culture. Enjoy this local delicacy and discover one of northern Hokkaido’s most beloved local flavors.
- * Please note that the text shown on this page includes machine translations.
- Travel Inspiration
- Adventure Travel
- Nearest airports
General Information
- Address
- 北海道稚内市
- Website
* Information on facilities is subject to change. Please check each official website for the latest information.
