Join our dynamic duo as they cruise along the Ororon Line, exploring the coastal towns of Tomamae and Haboro, and meeting the locals along the way.
In Tomamae, it's prime spawning season for Mizudako (giant Pacific octopus). Local fishermen, dedicated to sustainable practices, have perfected the art of cooking this delicacy. They serve it boiled to tender the meat which leaves a hint of sweetness. Our hosts savor an array of octopus dishes at a local eatery, including octopus shabu-shabu, vinaigrette octopus, and grilled octopus.
Next, they head to Haboro, where they dive into the peak season for amaebi (sweet shrimp). They enjoy a bowl so generously covered with sweet shrimp that you can’t even see the rice beneath. This simple yet exquisite dish lets the fresh shrimp's natural flavors shine. It's a staple among local fishermen.
The journey is packed with delightful surprises, including whole shrimp rusks transformed into souvenirs. Get ready for this week’s delicious and scenic coastal drive!

Get ready for the perfect summer getaway at Hoshino Resort Tomamu! Our adventure kicks off at the "Farm Area," where we dive into the world of cows at the fun and educational "Moo Moo School." We taste-test different milks and discover that even cows of the same breed produce milk with unique flavors.
Next, we head to the chic cafe and bar "Tsukino," where we indulge in fresh milk turned into various gourmet delights. The star of the menu? The "Superb Cheeseburger," loaded with aged and mozzarella cheeses.
The excitement ramps up with the "Buggy Adventure," revamped this year. Racing across the vast meadows is an exhilarating experience, with a chance to spot wildlife like Ezo deer along the way!
Of course, no trip to Hoshino Resort Tomamu is complete without the iconic "Unkai" (Sea of Clouds) panoramic view. After two years of trying and missing out, will the third time be a charm for us to witness this breathtaking phenomenon?

Continuing our 11th coastal drive series, we’re back in Hakodate for the second leg of our journey.
Our stay was at the conveniently located "Premier Hotel Cabin President Hakodate," just a one-minute walk from Hakodate Station. Renowned for its luxurious breakfast, we savored local delicacies like Hakodate’s famous salt ramen, hearty meat dishes, and personalized seafood bowls piled high with our favorite toppings.
Next, we explored the Hakodate Morning Market, where we discovered a rare delicacy called "Nama Toba." Unlike the usual dried salmon, this semi-dried sockeye salmon can be enjoyed with wasabi and soy sauce or lightly grilled with mayonnaise. It’s a rich, fatty treat perfect as a savory snack.
Our adventure took us to a residential area just outside the city center, where we visited the popular "Tatsumi Shokudo." The owner, a resilient grandpa with a record of 10,000 consecutive days of service, welcomed us with endless energy and chatter. Despite being over 80 years old, he was full of life, and his infectious spirit lifted both Li Qiang and Yurie. We couldn’t leave without trying the famous half chicken, crispy on the outside and juicy on the inside—a generous portion that left us thoroughly satisfied.
Our Hakodate adventure was filled with delightful surprises and unforgettable flavors, brought to you by Love Hokkaido!

Join us as we embark on the 11th episode of our coastal drive series, this time heading to Hakodate in our trusty on-chan car.
We start our journey at the iconic Goryokaku, where the cherry blossoms are in full bloom, creating a breathtaking spectacle. We'll also introduce some lesser-known, yet equally stunning, cherry blossom streets.
Next, we visit the classic Hakodate City Old Public Hall. After marveling at its rich history and magnificent architecture, Yurie's turn for a costume experience transports her back to the Meiji era. She dons an elegant evening dress fit for a ball, showcasing her model prowess—she looks stunning!
Hakodate is also renowned for its tuna. At a specialty bluefin tuna shop, we witness an exciting tuna cutting show. Then, we indulge in a bowl loaded with every cut imaginable: lean, medium fatty, fatty, and minced tuna with green onions.