Ishikari nabe is one of Hokkaido's oldest and most soul-warming dishes — a miso-based hot pot filled with Ishikari River salmon, tofu, winter vegetables (cabbage, leek, potato), and konnyaku, all enriched with butter. The dish originates from the Ainu tradition of simmering whole salmon with river herbs and was adopted and refined by Japanese settlers. Motoichi is a specialist Ishikari nabe restaurant near Sapporo that uses wild Hokkaido salmon.
Ishikari nabe is one of Hokkaido's most historic and most culturally layered dishes. It originates in the practice of Ainu people simmering whole salmon — which ran in enormous numbers through the Ishikari River — with mountain herbs and river vegetables in stone or clay vessels. When Japanese settlers arrived in Hokkaido in the Meiji era, they adapted the tradition by adding miso, tofu, and the vegetables of the new agricultural settlements, producing the dish in its current form.
Motoichi is a specialist restaurant near the Ishikari River system that focuses on this single dish. The nabe (hot pot) arrives at the table as a large clay pot of miso-seasoned broth already simmering, filled with generous cuts of fresh Hokkaido salmon — thick, skin-on sections rich with Omega-3 fat — alongside tofu, potato, leek, cabbage, burdock root, and konnyaku. The Hokkaido-specific addition that distinguishes this from related mainland Japanese hot pots is a pat of butter that melts into the broth as the pot continues to simmer at the table, rounding the miso sharpness and adding a rich creaminess.
The meal is communal in pace. The pot continues simmering throughout the meal, with the broth deepening in flavour as the ingredients steep. Ordering a portion of rice for the finish (the 'shime' stage) allows diners to ladle remaining broth over the rice or cook the rice directly in the pot to make a porridge-style zosui — arguably the most satisfying moment of the meal, when the fully developed broth can be tasted in its most concentrated form.
Ishikari nabe is at its best in autumn and winter, coinciding with the salmon run and the season when a steaming hot pot is most compelling.
Good to know
- Known for
- Ishikari nabe (salmon and vegetable miso hot pot)
- Reservations
- Recommended for groups
Highlights
- Hokkaido's iconic salmon miso hot pot
- Wild Hokkaido salmon
- Ainu-origin dish
- Soul-warming winter dining
Tips for visiting
- Order the finishing rice to make zosui (rice porridge) with the remaining broth
- Excellent in autumn and winter when salmon is running
- The butter-enriched miso broth is deeply satisfying in cold weather
Accessibility
The restaurant has table seating with standard chairs. The hot pot format involves a centrally placed simmering pot at the table. Ground-level access should be confirmed when reserving; the restaurant is a traditional Japanese establishment and may have limited provisions for wheelchair users.
Frequently asked questions
What makes Ishikari nabe different from other Japanese hot pots?
Ishikari nabe uses fresh salmon (rather than pork, beef, or chicken) in a miso-based broth enriched with butter — a distinctly Hokkaido combination that reflects both the island's Ainu heritage and its northern dairy farming tradition. The result is a richer, more complex hot pot than most mainland Japanese nabe.
What is the 'shime' stage and should visitors order it?
Shime (finish) refers to adding a starchy ingredient to the remaining broth at the end of the hot pot. Rice is the most common choice at Ishikari nabe restaurants, added to the pot to create a salmon miso rice porridge (zosui). It is highly recommended and included in the meal price at most restaurants.
When is the best season to eat Ishikari nabe?
Autumn (September-November) is considered peak season, when salmon is running in Hokkaido rivers and is at its finest quality. Winter is also excellent. Summer versions are available but use farmed salmon and lack the seasonal resonance of the autumn version.
Is Ishikari nabe a dish for one or two or more people?
Ishikari nabe is traditionally ordered as a shared pot for two or more. Single-portion versions are occasionally available but the communal hot pot experience is central to the dish's character. Groups of two to six are the ideal size.
Is Motoichi easy to reach from central Sapporo?
The restaurant is in the Ishikari area north of Sapporo, accessible by train from Sapporo Station (Hakodate Line toward Otaru, changing at Aisho or Ishikari-Teine). A taxi from central Sapporo takes approximately 40-50 minutes. Calling ahead to confirm current access is advisable.