Asaichi Shokudo Nibankan

Just on top of the fish market. 500 yen bowls of sashimi and rice.
I got a bowl of Uni with crab and added scallops to it. Setting my back about 2500 yen. The wife got a 500 yen value bowl of mixed sashimi. A sake for 400 yen.

The market is just downstairs so the food is definitely fresh. Rice is not seasoned so just temper your expectations on that. Do visit, there’s a lot of space for seating, the staff are really friendly and do their best to help you despite language barrier. They also have Muslim friendly options.

They also have non sashimi options like egg dons, chicken and beef but please you’re in Hakodate, go for the seafood.

Was it the best ever sashimi, no. But would be go back daily if we could, definitely yes!

We have to try the famous 500 yen sushi bowl at Asaichi Shokudo Nibankan in Hakodate. Even though it’s 500 yen, the freshness of the ingredients was unmistakable – the fish practically melted in my mouth, and the vibrant toppings added a burst of color and taste. The rice is truly generous. For anyone seeking a remarkable and wallet-friendly sushi adventure, this is an absolute must-try. My taste buds and wallet alike left utterly satisfied.

First thing you’re supposed to do in Hakodate is have yourself an assortment of seafood bowl. As much as I LOVE crab, uni, ikura, and all kinds of sashimi as much as the next sushi aficionado, somehow the idea of stuffing myself with really rich seafood just wasn’t appealing to me at 7:30am. So instead, I combined it with the other “must have” staple, the shio ramen. Legendary ramen dish that originated in Hakodate. The combo of the ramen in a hot salty broth was the perfect segway for a palette cleanser in the form of an uni bowl. The dichotomy of the flavors brought out the sweetness of the fresh caught uni even more, making this one of the best uni I’ve had ever.

Cheap food good quality just start 500 yen. Not a tourist place. All rice bowl was so good. Must try. Located on 2nd floor just a few step you can have a local restaurant here then.