THE HOKKAIDO
Hokkaido Trade Fair, Every Day — Neo-Robata, Nishiki
Fresh seafood delivered straight
from Hokkaido and ports nationwide,
to our lively seafood tavern.
Fresh catches arrive daily from Hokkaido and ports across Japan, served at our lively seafood tavern.
A retro space like a Hokkaido fisherman's hut, with Showa-era posters and monochrome portraits — lively yet relaxing. From a quiet drink for two to a 160-seat banquet, our cheerful staff welcome you like a Hokkaido fish market. 'I didn't even need to go to Hokkaido,' some guests say.
The name says it all — 'Hokkaido Trade Fair, Every Day.' We bring the lineup of a Hokkaido bussan-ten (regional food fair) to Nishiki, Nagoya, year-round: Donan Norin-Suisanbu's five signatures, the famous gout hot pot, and hard-to-source sake hand-picked by our honorary sake sommelier — from Hokkaido and beyond. A short walk from Fushimi Station on the Tsurumai Line and eight minutes from Sakae, we're an easy meeting point in the heart of the city — yet a world away in flavor.
At our Nishiki seafood izakaya, the stars are our five signature dishes. Wondering what to order? Start here.
NO.01
dokkari nanaten-mori tower
A towering platter of the day's freshest catch from Hokkaido's ports, piled high. The showpiece of the table and the first thing to order when sharing with a group.
Best for groups — order one to share and start the night.
NO.02
honoo no otoro mekajiki nigiri
Our No.1 add-on order: flame-seared fatty swordfish otoro, dipped in our special ponzu and pressed into nigiri, then finished with a sprinkle of Hokkaido yama-wasabi. A repeat-order favorite.
Special ponzu and yama-wasabi keep you coming back.
NO.03
hokkaido zangi-yama
Hokkaido-style fried chicken piled into a mountain — crispy outside, juicy inside, and impossible to stop. A cost-friendly crowd favorite that keeps the beer flowing.
Great value, great for sharing over beers.
NO.04
hokke honoo chan-chan-yaki
Plump, fatty hokke grilled with Hokkaido miso — a hearty taste of the region's beloved home cooking. Rice and sake disappear fast.
A taste of Hokkaido home cooking — comforting and hearty.
NO.05
ikura kobore-meshi
Our most photographed dish: a bowl overflowing with glistening salmon roe, served with a hearty cheer from our staff. Just how high it's piled is a surprise you'll have to see in person.
The most-shared dish on social media — a must-try.
SPECIAL
tsuufuu-nabe
An indulgent signature hot pot brimming with luxury — monkfish liver, soft roe, oysters, squid, salmon roe and salmon. Choose between a nutty white-dashi broth or a spicy broth co-developed with the Korean-food specialist Narita.
The perfect finale for a banquet — warming and luxurious.
Beyond the five signatures, our Nishiki izakaya offers plenty more — the famous uni dog, snow crab sushi, salt-grilled fish, agedashi tofu and seasonal sashimi. 'I didn't even need to fly to Hokkaido,' guests often say. Looking for a Hokkaido-seafood izakaya in Nishiki, Nagoya? Come to Donan Norin-Suisanbu.
Reserve a tableThe full grand menu of Donan Norin-Suisanbu Nishiki, a Hokkaido seafood izakaya in Nishiki, Nagoya. From port-direct sashimi and sushi to our signature gout hot pot, Hokkaido zangi, robatayaki, Hokkaido ramen and local sake. All prices shown exclude tax. Plenty of affordable single dishes, too — kushiage skewers from ¥180, nigiri from ¥250, and small plates from ¥490 — so you can enjoy everything from our signature platters to a casual bite, whatever your budget. Browse by category in the tabs below.
¥2,980
¥2,900
¥1,680
¥1,380
¥270
¥2,900
¥1,500
¥990
¥890
Looking for a place to hold a banquet in Nishiki, Nagoya? Gather around Hokkaido cuisine with a 2-hour all-you-can-drink course from ¥4,500. Just 5 minutes from Fushimi Station, we're easy to reach — and we host everything from small get-togethers to large parties of up to 160 guests. Perfect for company parties, welcome and farewell gatherings, year-end and new-year parties, and after-work celebrations.
COURSE NAVIGATOR
Find your course in 3 questions
Answer the three questions and we'll suggest the banquet course that fits you best.
Group size
What matters most
Budget / person
YOUR RECOMMENDED COURSE
All courses include all-you-can-drink with fresh sake sent direct from the brewery. Prices exclude tax and may change by season.
¥6,000
Five-kind obanzai platter, 7-piece port-direct sashimi, sablefish, Nakasatsunai jidori in saikyo miso, Edomae nigiri, snow crab miso soup.
¥4,500
Fatty tuna shabu-shabu and Hokkaido-style zangi headline this great-value course — a solid all-rounder.
¥5,000
Fatty tuna shabu-shabu paired with a seafood sashimi platter — for a night that's all about the catch.
¥6,000
The famous gout hot pot (pufferfish milt, beef offal, monkfish liver, oysters), beef steak, fatty swordfish nigiri and a 'devil' rice porridge finish.
¥12,000
King crab, snow crab and hairy crab — a luxurious all-crab feast for a special occasion.
¥6,000
A 3-hour all-you-can-drink course for large parties — message sashimi platter, obanzai, sablefish, Nakasatsunai jidori and more.
¥2,500〜
Snacks and all-you-can-eat fries for a relaxed second round. ¥2,500 (1.5h) / ¥3,000 (2h).
All prices shown exclude tax.
Add-ons & coupons
Add a deluxe sashimi platter (per person).
Add the overflowing salmon roe bowl (per person, 4+ guests, reservation).
Extend drinks by 1 hour, plus extended seating (per person).
Banquets for every occasion
From department drinks to client entertaining, with semi-private rooms and a calm atmosphere.
Seasonal welcome and farewell parties — surprise staging for the guest of honor is available too.
Year-end, new-year and celebration parties for large groups of up to 160 — leave the planning to us.
Organizer support
Tell us your headcount, budget and preferences — we'll help with the course, seating and timing. Credit cards and QR payment make the bill easy to settle.
* Course details and prices may vary by season. Please ask when reserving.
★ 4.2 / 5.0 1,000 Google reviews
VOICE
Voices from our guests
Guests love our Nishiki seafood izakaya for its value, fresh catches and lively atmosphere.
刺身新鮮で美味しかったです。 どの店員さんも接客態度がよくサービスも良かったです！ また、次はお酒ありで来たいです！ 雰囲気も良かったです！
店内に入った瞬間から、まるで北海道の市場に来たようなにぎやかな雰囲気🐟🏮 いくら、サーモン、エビなどのお刺身をはじめ、北海道らしい豪華な海鮮グルメが勢ぞろい！メニュー数も豊富で、ドリンクまで北海道を感じられるラインナップでした🍻 刺身は素材の甘みとうま味をしっかり感じられ、脂ののったサーモンは口の中でとろけるような味わい。いくらの濃厚なコクとプチッと弾ける食感もたまりません🤤 炉端焼きや郷土料理も充実していて、ひとつのお店にいながら北海道の専門店を巡っているような気分を楽しめます。 目の前で豪快に盛り付けてくれる演出系メニューもあり、見て楽しい、食べておいしい！毎日がお祭り気分の海鮮居酒屋でした🔥 価格帯は少し高めに感じましたが、北海道グルメを一度に楽しみたい人や、にぎやかな雰囲気で飲みたい人におすすめです🙌 ■事実 ・毎日北海道物産展 ・漁港直送の刺身 ・いくらこぼれ飯あり ・横丁スタイルの居酒屋 ・ 生簀で活イカ釣り体験ができる
道南農林水産部 錦本店は、海鮮をしっかり味わいたい日に安心して選べる店だった。まず刺身の盛り合わせは、どの魚も角が立っていて、切りつけの厚みも十分。マグロは筋感がなく、舌に乗せた瞬間にねっとりと広がる旨みが印象的。白身は水分が抜けすぎず、噛むほどに甘さが出てくるタイプで、扱いの丁寧さが伝わる。 海鮮丼はサーモン、ホタテ、いくらのバランスが良く、特にいくらは粒がしっかりしていて、噛んだ瞬間に弾ける食感が心地いい。サーモンは脂が重すぎず、温度管理も良いのか、冷たさが立ちすぎない。ホタテは甘みが強く、ミルキーさがしっかり残っていた。 卓上で炙る蟹味噌は、火が入るにつれて香りが立ち上がり、濃厚なのにしつこさがない。酒のつまみとしても完成度が高い。焼き牡蠣は火入れが絶妙で、身が縮まずふっくら。噛んだ瞬間に海の香りが広がる。焼き魚の串は皮目が香ばしく、脂のりも良い。焦げの苦味が出ていないのが好印象だった。 小鉢類も手抜きがなく、煮物は味が入りすぎず素材の食感が残っている。玉子焼きは出汁の香りがふわっと立ち、甘さ控えめで食べ疲れしない。 全体として“海鮮をしっかり食べた”という満足感が残る店で、錦の中心でこのクオリティなら再訪したいと思える。派手さよりも誠実さが光る一軒だった。
【2026.2.20 北海道を味わえる！】 セミナー後の懇親会などでよく利用 するのですが、まず席のバリエーション が多いので良いですね！ 特に好きなのは奥にある10名ほど の個室で、ゆっくり寛げます。 また、料理はどれも美味しいのですが、 ・お寿司 ・いくらこぼれ飯 ・痛風鍋 などは特にオススメですね！ また、この店舗ではイカ釣りが できるのでこれも楽しいですね〜。
月に1〜2回、魚介類好きな仲間達と懇親会で行かせていただいています。初めての方には、痛風鍋、こぼれイクラなどの名物をお勧めします！とても美味しくいただけて、痛風鍋は肌がプルプルになった気がしますし、イクラはエンターテイメントとしても盛り上がります！イカ釣りをして、釣ったイカを調理してもらって食べれます！大人数の宴会にも対応していますし、2人からの会食やデートなど、あらゆるシーンで利用できるのも魅力です！いつも有難うございます！
錦二丁目で大人数の宴会を開催しました。 アクセスも良く、賑やかなエリアの中にありながら店内は広々としていて、団体でもゆったりと楽しめました。 何より感動したのは海鮮料理のクオリティ。お刺身は鮮度抜群で甘みがあり、焼き物や揚げ物も素材の良さがしっかり伝わってきました。 さらに店内でイカ釣り体験ができるというユニークな演出もあり、参加者も大盛り上がり。 自分で釣ったイカをその場で調理してもらえるので、楽しさと美味しさの両方を味わえました。 宴会や接待、仲間内の集まりにもおすすめできる、満足度の高い居酒屋でした！ また伺います！！
道南農林水産部 錦本店に初めて伺いましたが、本当に最高に美味しくて大満足でした。 料理はどれも素材の良さがしっかり感じられ、特に鍋料理は出汁がとても美味しく、つい箸が止まらなくなるほどでした。野菜も新鮮で、お肉とのバランスも絶妙でした。店内の雰囲気も活気がありながら落ち着いていて、とても居心地が良かったです。スタッフの方の接客も丁寧で気持ちよく食事を楽しめました。友人や仕事の会食など、色々なシーンで利用したいと思えるお店です。またぜひ伺いたいと思います。
Reviews from Google will appear here.
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Half the fun of our Nishiki izakaya is knowing the stories behind the dishes. Here's a little background on the Hokkaido specialties on our menu — so your table talk is as rich as the food.
Zangi is Hokkaido's word for fried chicken. It's said to have started at a chicken restaurant in Kushiro around the 1950s, where a whole bird was chopped bone-in and deep-fried. One theory traces the name to the Chinese 'zhájī' (fried chicken), with an extra 'n' added for good luck. The hallmark is a bold, well-marinated flavor — and it's recognized in the Ministry of Agriculture's regional-cuisine archive. Our North Sea Zangi Mountain serves it Hokkaido-style, piled high.
Chan-chan-yaki is salmon and vegetables grilled on an iron plate and seasoned with miso — a fisherman's dish from Hokkaido and Aomori. It's said to have begun in the Ishikari area in the early Showa era, when fishermen grilled their catch on a hot plate made from a drum can. In 2007 it was chosen, alongside Genghis Khan and Ishikari hot pot, as one of Japan's 100 representative regional dishes. We serve hokke chan-chan-yaki with a flourish of flame.
The 'gout hot pot' is a seafood pot piled with purine-rich delicacies — oysters, soft roe (shirako), monkfish liver, sea urchin and salmon roe. The playful name comes from those very purines. It's said to have appeared around 2016 at a restaurant in Sendai and spread through social media. The joy is in the creamy, melting luxury ingredients and a broth deep with seafood umami. (If purines are a concern, please enjoy in moderation.)
Ikura is salmon roe — one of Hokkaido's great autumn flavors. Fresh roe is marinated in soy or dashi until each glossy bead bursts in the mouth. It's the star of our overflowing salmon roe bowl, piled high until it spills over the rim — a Hokkaido-style treat best enjoyed over rice.
To finish, reach for local sake. From crisp and dry to rounded and rich, it pairs beautifully with seafood. Our selection is hand-picked by honorary sake sommelier (kikisake-shi) Masamori Yamamoto — including hard-to-source bottles from Hokkaido and beyond. We always keep at least one Hokkaido local sake, chosen by season.
Sources: Ministry of Agriculture, Forestry and Fisheries 'Our Regional Cuisine', Wikipedia and other public references. General background on the dishes; preparations vary by restaurant.
Everything you need to know before visiting our Nishiki izakaya — value, smoking policy, access, seating and payment, plus ideas for every occasion. Looking for an izakaya with semi-private rooms in Nishiki? We have private and semi-private rooms — from small entertaining to large charter banquets.
Lively neo-robata
Our Nishiki izakaya is known for great value: order plenty of fresh seafood à la carte without breaking the bank. New guests can use day-of-week campaigns and coupons, and the 2-hour all-you-can-drink banquet course starts at just ¥4,500.
CAMPAIGN & COUPONS
Day-of-week campaigns
+ add-on coupons
ACCESS
5 min from Fushimi Stn
5 min walk from Fushimi Station on the Tsurumai Line; Sakae Station is 8 min away.
SMOKING
Separated / e-cig OK
Separated smoking; heated and e-cigarettes permitted. Ask about seating.
SEATS
Nishiki tatami & semi-private rooms
Tatami room, counter and private / semi-private rooms. Children welcome.
PAYMENT
Cards & QR OK
Cash, credit cards (VISA etc.) and QR-code payment (PayPay) accepted.
HOURS
Daily 17:00–24:00
Open every day (no closing days). Last orders: food 23:00 / drinks 23:30. From an after-work drink to a late-night session.
CAPACITY
Nishiki banquets for 2 to 160
From a quiet drink for two to large banquets of up to 160.
Ways to enjoy
Counter seats and quick seafood plates for a casual drink near the station.
Calm tatami and private seats for two to four.
Children welcome — tatami seating makes it easy.
Semi-private rooms and charters for up to 160 guests.
From the order you order in, to what's in season, to which sake to pour — here's how regulars get the most out of a night at our Nishiki seafood izakaya.
How to order — the regular's flow
Open with the day's catch — the 7-item seafood tower or the day's port-direct sashimi. Share a big platter to get the table going, and order seasonal sashimi while you're at it.
Move on to the hot, showy dishes: flame-seared swordfish nigiri, Hokkaido zangi piled high, and hokke chan-chan-yaki finished with a flourish of flame. This is where the night peaks.
Round things off with the famous gout hot pot — crab, oysters and luxury seafood in a deep, warming broth. Add rice or noodles to the leftover soup for the perfect last bite.
Hokkaido seafood by season
Hokkaido is vast and spans three seas, so the season varies by region — but here's a rough guide to when each catch shines. Ask our staff what's best today.
SPRINGKing crab, cherry salmon (sakura-masu), herring (nishin) and the first hairy crab of the year.
SUMMERHokke, scallops (hotate), spot shrimp (shima-ebi) and sea urchin (uni) at its peak.
AUTUMNSalmon and its roe (ikura), Pacific saury (sanma) and shishamo — the season for our signature roe bowl.
WINTERCod (tara), oysters (kaki) and kinki — and the perfect time for the warming gout hot pot.
Source: public seafood-season references for Hokkaido. Availability varies by region, year and weather.
SAKE PAIRINGPairing local sake with seafood
The simplest rule: match intensity. Light, delicate seafood loves a clean, dry sake; rich, fatty cuts want a sake with more body. We always keep at least one Hokkaido local sake, hand-picked by season.
HOKKAIDO SAKE
Seasonal sommelier-picked sake
A clean, dry sake keeps pace with delicate white fish, scallop and crab without overpowering them — a squeeze of citrus brings it even closer.
Fatty, full-flavored bites like salmon roe, fatty tuna and our flame-seared nigiri call for a sake with more body and umami to match.
As the night winds down and the gout hot pot bubbles away, a warm sake rounds out the umami beautifully.
EXPERIENCESignature Experiences
Beyond the food, a night here comes with a bit of theater — tuna shows, local sake flights and surprises for the guest of honor.
A powerful tuna-cutting show — a banquet highlight (dates on request).
At least one Hokkaido local sake always on offer, picked by season — great with seafood.
Surprise staging for birthdays and anniversaries (reservation required).
Flaming hokke chan-chan-yaki and other robata-grilled specialties — the live show is part of the feast.
Insider tips
First-time guests can drink with day-of-week campaigns and coupons — pair it with à la carte seafood for an unbeatable-value night.
Ask about tuna-cutting show dates when you book — the freshest cuts, straight after the show, are a treat worth timing your visit for.
Try our sommelier's seasonal sake pick and see how it changes each piece of seafood.
The overflowing salmon roe bowl is served with a hearty cheer — have your camera ready before the staff pours.
For dates, families or groups, book a tatami or semi-private room early — they go fast on weekends.
Eight minutes from Sakae and five from Fushimi Station — easy to gather, and easy to head out for a second round nearby.
Reservations & Inquiries
Open daily 17:00–24:00 / 5 min from Fushimi Stn
Call to reserve Web reservation (Tabelog)050-5385-3410
BEFORE YOU GO
Now taking welcome & farewell party reservations
2-hour all-you-can-drink courses from ¥4,500. New guests get day-of-week coupons.
Call to reserve Web reservation (Tabelog)
