Shakotan Sea Urchin Season 2026 | A Complete Day-Trip Guide from Otaru

The raw sea urchin (uni) fishing season on the Shakotan Peninsula usually opens in early June. This article lays out a day trip from Otaru, covering departure times, transport, popular restaurants, whether you can book, and how long you might queue. The opening date changes every year, so we strongly recommend checking the official information from JF Shakotan Fisheries Cooperative or the Shakotan Tourism Association before you go (as of May 2026, when this article was published, the 2026 opening date had not been announced).

Shakotan Sea Urchin Season 2026 — The Basics

This image was generated by AI for illustrative purposes.

The Shakotan Peninsula juts out into the Sea of Japan in the Shiribeshi region of Hokkaido and is known for two kinds of sea urchin: the short-spined ezo bafun uni (red uni) and the northern purple kita murasaki uni (white uni). One reason it draws so many food lovers is freshness: urchin landed by Shakotan fishermen in the early morning can be served the same day without alum.

The season normally runs from June to around the end of August (it varies by year, weather and area). Unlike the urchin you see in supermarkets out of season, raw Shakotan urchin just after the season opens has a pronounced sweetness and aroma of the sea.

The most important thing to know about eating urchin in Shakotan is that you buy it and eat it — you do not catch it yourself. Collecting sea urchin on the Shakotan coast yourself is illegal as an infringement of fishing rights (under the revised Fisheries Act). There are no exceptions, even for personal consumption, and you could face up to three years' imprisonment or a fine of up to 30 million yen. Please enjoy Shakotan urchin at fair prices from cooperative-run shops and restaurants.

Otaru is also a convenient base for getting to Shakotan. Check how to reach Otaru in Sapporo to Otaru in as little as 32 minutes for ¥800: JR, bus and rental car compared, then combine it with the route in this article.

Opening Date and Season (How to Check Official Information)

Shakotan's sea urchin season usually opens in early June (from around June 1 to around June 10). However, the date changes every year depending on weather, sea conditions and stocks. For reference, it opened on June 1 in 2021 and June 10 in 2025.

As of this article's publication (May 2026), neither JF Shakotan Fisheries Cooperative nor the Shakotan Tourism Association had announced the 2026 opening date on their official sites. If you are planning a visit, be sure to check the official sources below shortly before you go.

• Shakotan Tourism Association official site: https://www.kanko-shakotan.jp/
• Shakotan Tourism Association phone: 0135-44-3715
• Shakotan Town Office, Commerce and Tourism Section: 0135-44-3381

Another thing to keep in mind: arriving on the opening day does not guarantee that every restaurant will be serving uni bowls that day. It can take a few days for urchin to flow from the cooperative to wholesalers and restaurants. Supplies may be limited for the first day or two, so leave some slack in your schedule or phone the restaurant beforehand.

The season generally ends around the end of August (around August 31). Ezo bafun uni is scarce, though, and in early years some restaurants run out from early to mid-August. If you are visiting late in the season, it is safest to check in advance.

Types of Shakotan Sea Urchin (Bafun and Murasaki)

Two main species are caught on the Shakotan Peninsula. Both are served at market price, which varies with the year, weather and catch.

This image was generated by AI for illustrative purposes.

Ezo bafun uni (red uni) is the rarer species, making up about 20% of Shakotan's catch. Its orange flesh is known for a rich, creamy sweetness and the aroma of the sea, and it is served as an "aka uni-don" (red uni bowl). It is at its best from July to early August, but supply is small and it sells out quickly.

Kita murasaki uni (white uni) accounts for about 80% of the catch and is available steadily throughout the season. Its pale cream flesh has a clean, delicate sweetness, and you can enjoy it as a "shiro uni-don" (white uni bowl) or an "aka-shiro uni-don" with both kinds.

Shakotan's strength is how close the restaurants are to the ports — from tens of minutes to a few hours. Compared with the alum-treated urchin commonly sold in supermarkets, raw urchin direct from the source has noticeably more sweetness and umami. Some shops also offer "shiozu uni" kept fresh in salt water, which stays close to the taste of raw urchin and can sometimes be taken home (this depends on the shop).

Getting from Otaru to Shakotan

The Shakotan Peninsula (the Bikuni, Shimamui Coast and Cape Kamui area) is about 70 km from Otaru, via National Route 5 through Yoichi and then National Route 229. The expressway does not extend to Shakotan, so the entire route is on ordinary roads.

You can see where Shakotan Town is on the map below.

🗺️ Location of Shakotan Town (Google Maps)

There are four main ways to get there. Here is what each offers.

Car (your own or a rental) gives you the most freedom and suits touring several spots on the peninsula. Allow 1 hour 30 minutes to 2 hours from Otaru Station to each spot (with no traffic or roadworks). Parking gets crowded on summer weekends during the season, so leaving early pays off. Parking at both Cape Kamui and Shimamui Coast is free. There are several rental car offices around Otaru Station.

By bus (Hokkaido Chuo Bus plus the Shakotan Town community bus), you need to change between two routes. The first leg is the Hokkaido Chuo Bus Shakotan Line (routes 20 and 21) from Otaru Station to Bikuni, which takes about 82 minutes. Services are infrequent, so check the official timetable (https://www.chuo-bus.co.jp) in advance. The second leg is the Shakotan Town community bus from Bikuni to points around Shakotan, and you must book it by phone (0135-44-3830) by 5:00 p.m. the day before. You cannot just turn up and ride. It is cash only, so bring small change. If you are going by bus, it is easier to plan your meal in the Bikuni area (for example, Jun no Mise).

For a scheduled sightseeing bus tour, Hokkaido Chuo Bus runs the "Marugoto Shakotan" Scenic Cape Shakotan course (lunch included; operating May 9 to September 30, 2026). However, it departs from Sapporo Station, not Otaru. The fare is ¥9,700 per adult (lunch included), and you can book on Hassha Orai Net. If you join from Otaru, you will need to travel from Otaru to Sapporo separately.

A taxi from Otaru to Shakotan (Cape Kamui) costs roughly ¥15,000 to ¥20,000, but there are few taxi companies in the Shakotan area, and finding a ride back can be difficult. Please check actual fares directly with each taxi company.

Where to Eat During the Season (Six Officially Confirmed Restaurants)

Here are six restaurants whose existence and operation we confirmed on their official websites. Uni bowls at all of them are priced at market rate, which varies with the year, weather and catch. Please phone each restaurant before your visit for exact prices.

This image was generated by AI for illustrative purposes.

On weekends just after the opening, and at especially popular restaurants, queues of one to two hours before opening are not unusual. Many places close once the urchin sells out, so arriving in the morning is the way to go.

Ryoshi Chokuei Shokudo Nakamuraya

A restaurant run directly by fishermen, serving urchin landed early that morning. On many days it fills up and sells out before noon, so arrive in the morning.

Oshokujidokoro Misaki

A restaurant run by fishermen, serving mainly Shakotan urchin during the June–August season. Its official site confirms it is open from April 28 to the end of October in 2026.

Shokujidokoro Jun no Mise

Located in the Bikuni area of Shakotan Town, close to the Chuo Bus "Bikuni" stop, so it is easy to reach by bus. Its ezo bafun uni (red uni) is especially popular; on weekends, booking a week ahead is the safe choice.

Sugino Honten Unizenya Shakotan

A seasonal restaurant inside Minatoya Ryokan, open only on weekends and public holidays. In 2026 it plans to open from Saturday, June 6, so it is not open on weekdays (Monday to Friday) right after the season opens. If you want to fit it into a weekend trip, consider booking in advance using the official form or by phone (011-221-2242).

Shokudo Ushio

A long-established diner near the Cape Kamui parking lot that describes itself as "rooted in the community for forty years". Uni bowls are mainly served from mid-June to late August, when raw Shakotan urchin is plentiful.

Oshokujidokoro Rinko

Right next to the Shimamui Coast parking lot, so you can combine sightseeing and a meal. Its two-color bowl of red and white raw urchin is popular, and groups of four or more can book by phone up to the day before on weekdays. Note that it is a different restaurant from "Uroko" at nearby Rinkoso — do not mix them up.

Model Day Trip from Otaru

This image was generated by AI for illustrative purposes.

Here is a day trip from Otaru, assuming you travel by car.

COTARU café is about a 5-minute walk from Otaru Station. We open at 9:00 or 10:00 depending on the season, so we are not suited to breakfast before an early start, but you can stop by the day before your trip to Shakotan or for a break if you get back to Otaru early. Please check our opening hours on our website.

During the season, weekends — especially the first weekend after the opening — tend to bring traffic jams and waits for parking. If you can, visiting on a weekday makes for a more relaxed trip.

After your uni bowl, you can add some of the peninsula's scenic spots. These two are especially easy to visit.

Cape Kamui (Kamui-misaki) is at the northern tip of the Shakotan Peninsula, and the walking trail to the tip takes about 40 minutes. In 2026 the trail opened on April 10 (entry 8:00–17:30). It closes in strong winds, however. Before you go, we recommend checking the trail status on the Shakotan Tourism Association's official site or phoning the Shakotan Town Office Commerce and Tourism Section (0135-44-3381).

Shimamui Coast (Shimamui-kaigan) is known as a cobalt-blue cove selected as one of Japan's 100 best beaches. However, since March 2024 the path down to the shore has been closed because snow damaged the fences, and at present (May 2026) you can only enjoy the view from the observation deck. We recommend checking the latest status with the Shakotan Tourism Association (0135-44-3715) before your visit.

Practical Information for Your Visit

How to check the opening date

As of this article's publication (May 2026), neither JF Shakotan Fisheries Cooperative nor the Shakotan Tourism Association had announced the 2026 opening date. The season tends to open in early June, but please check the sources below from a few days to the day before your visit.

• Shakotan Tourism Association official site: https://www.kanko-shakotan.jp/
• Shakotan Tourism Association social media (official accounts)
• Shakotan Town Office, Commerce and Tourism Section: 0135-44-3381

Dealing with queues

Popular restaurants (Nakamuraya, Misaki and others) can have queues of one to two hours before opening on the first weekends of the season. To avoid this, choose a restaurant that takes bookings, or arrive 30 to 60 minutes before opening time (9:00 to 11:00). Since places close when they sell out, it is best to avoid visiting in the afternoon.

Weather and clothing in Shakotan in June

Shakotan in June can feel warm when the sun is out, but on days with strong sea breezes it feels much colder. The wind picks up as you approach the tip of Cape Kamui, so a light windbreaker is a good idea. For the weather in Otaru and Shiribeshi from late May to June, see also Otaru weather and what to wear in May 2026.

Taking urchin home

Raw urchin has a short shelf life (generally the day it is landed or the next day), so taking it home requires keeping it cold and eating it quickly. Shiozu uni in salt water lasts a little longer, but always ask the shop about storage and use-by dates. And to repeat: collecting urchin yourself along the coast is illegal as an infringement of fishing rights (revised Fisheries Act; up to three years' imprisonment or a fine of up to 30 million yen).

Sea urchin allergies

If you are allergic to sea urchin, note that it may be used in sauces or soups. Always tell the restaurant about allergies in advance.

In May, Shiribeshi's wild mountain vegetable season also overlaps. If you want to combine your Shakotan trip with other seasonal flavors, see Shiribeshi mountain vegetable season 2026. For spring herring dishes, see Eating herring in Otaru — spring herring.

📸 The Latest from Otaru on Instagram

COTARU's official Instagram is updated weekly with seasonal Otaru scenery, new menu items, cycling routes and local news. We also have a small perk for followers, which we explain in store.

Summary — Wait for the Season, Then Head from Otaru to Shakotan

Shakotan's sea urchin season usually opens in early June. The exact 2026 date had not been announced when this article was published, so be sure to check the official information from the Shakotan Tourism Association or Shakotan Town Office before you go.

The keys to a successful day trip from Otaru are leaving in the 7 a.m. hour, arriving around 9 a.m. and finishing your meal before noon. Plan with plenty of slack for one- to two-hour waits at popular restaurants and early sell-outs. If you are going by bus, do not forget to book the Shakotan Town community bus by phone by 5:00 p.m. the day before. The Cape Kamui trail closes on windy days, and the Shimamui Coast path has been closed since March 2024 (view from the observation deck only). Check the official information for both before setting out.

Make Otaru your base and enjoy the taste of a Shakotan summer.

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