Introduction – A Taste of Kitaibaraki
Kitaibaraki City, located on the northern tip of Ibaraki Prefecture, is best known for its dramatic Pacific coastline 🌊, fishing ports ⚓, and deep cultural traditions.
While most foreign travelers rush from Tokyo to Hitachi Seaside Park to see the famous blue nemophila flowers, few venture further north.
Yet, just 30 minutes beyond lies a region with a food culture shaped by the sea and mountains ⛰️.
This guide introduces both the famous and the hidden culinary treasures of North Ibaraki.
From the warming winter flavors of anglerfish hotpot to the rare “phantom” beef of the region, every dish tells a story about the land and people.
Anglerfish Cuisine – The Icon of Winter
What is Anglerfish Hotpot (Dobujiru)? 🍲
North Ibaraki’s signature dish is dobujiru, a hearty monkfish hotpot enjoyed in the cold winter months.
Unlike typical Japanese nabe, its broth is created by dissolving the fish’s liver into miso and sake, giving the soup a rich, creamy texture.
The flesh of the anglerfish itself is mild yet gelatinous, soaking up the depth of the broth.
Vegetables like leeks, napa cabbage, and tofu complete the meal.
Served with hot sake 🍶, it is the ultimate winter comfort food.
History and Cultural Background
The roots of anglerfish cuisine go back to the Edo and Meiji periods, when fishermen in Kitaibaraki Ports devised ways to use the whole fish, including its liver and innards.
Dobujiru became a symbol of resourcefulness, sustaining families through harsh winters.
Today, it remains the city’s culinary symbol, celebrated at the annual Anglerfish Festival.
While once strictly a winter dish, some restaurants now offer it year-round.
Where to Try It: Uoriki
- Signature Dish: Seasonal anglerfish hotpot (dobujiru-style), sashimi platter sets
- Price Range: Upper mid-range
- Hours: 11:30–14:30
- Closed: Wednesdays, plus irregular closures on Tue/Thu
- English Menu: None
- Reservations: Recommended
- Payment: Credit cards accepted
- Access: 6 min by car from Ōtsu Port Station, 30 min walk
- Web: Link(Japanese Only)
👉 Tip: For more anglerfish restaurants, see our dedicated “Anglerfish Gourmet in Kitaibaraki” guide(Comming soon…).
Hanazono Beef – The Hidden Wagyu 🥩
Flavor and Characteristics
While most visitors to Ibaraki know of Hitachi Beef, the rarer Hanazono Beef is considered a “phantom wagyu.”
Raised in the clean valleys of Northern Ibaraki 🌄, these cattle are raised in small numbers with meticulous care.
The result is tender beef with fine marbling, combining sweetness and depth of flavor.
Steaks is especially prized.
History and Cultural Background
Hanazono Beef is raised in limited numbers, making it difficult to find outside the region.
Farmers in the fertile lands around Northern Ibaraki developed the brand to highlight their unique approach to wagyu husbandry.
Its scarcity makes it highly valued, yet little known even among Japanese gourmets.
Compared to Hitachi Beef, Hanazono Beef has a more local, almost secretive identity, cherished by those who manage to taste it.
To be honest, since Hanazono Beef is such a rare and luxury wagyu, even I, the author, have never actually had the chance to try it.
Where to Try It: Hitotsugi
- Signature Dish: Hanazono Beef steak (also Hitachi Beef available)
- Price Range: High-end
- Hours: 11:30–14:00, 17:00–21:00 (L.O. 20:30)
- Closed: Mondays, 1st & 3rd Tuesdays
- English Menu: None
- Reservations: Required by phone (Japanese only)
- Payment: Cash only
- Access: 15 min walk from JR Isohara Station
- Web: Link(Japanese Only)
Local Seafood Beyond Anglerfish 🐟
Flounder (Hirame)
Harvested mainly in autumn and winter, flounder from Ibaraki—known as “Joban-mono”—is famous for its delicate, clean flavor.
Strict local fishing rules prohibit catching flounder under 30 cm, ensuring sustainability.
Mehikari (Greeneye Fish)
Mehikari, literally “big-eyed greeneye fish,” was once dried for storage but is now enjoyed fresh.
Locals deep-fry it whole, creating a crisp outside with fatty, mild flesh inside. Perfect with beer 🍺.
Donko (Greenling)
Donko has long been part of fishermen’s home-style meals.
While humble in appearance, its liver is a delicacy, rich and creamy.
Personally, I love donko namero (liver and flesh minced with miso and herbs).
Whenever I find fresh donko at the market in Kitaibaraki, I buy it, chop it at home, and enjoy it with rice and sake 🍶.
Once a hidden fisherman’s dish, it’s now appearing in local restaurants.
Where to Try It: Ōtsu Port Market Cafeteria
- Signature Dishes: Donko simmered fish set (¥1,400), Mehikari/anglerfish karaage (¥500–¥650), daily specials
- Price Range: Reasonable
- Hours: 11:00–15:00 (L.O. 14:30)
- Closed: Wednesdays
- English Menu: None (photos provided)
- Reservations: Possible by phone
- Payment: Credit cards accepted
- Access: 5 min taxi from Ōtsu Port Station, 15 min by car from Kitaibaraki IC
- Web: Link(Japanese Only)
Everyday Dining – Beloved Local Eateries 🍜
Ramen Koka 🍜
Recommended Dish: Gomoku Tantanmen (五目担々麺)
This hearty tantanmen is packed with toppings such as black fungus, shrimp 🦐, and boiled egg 🥚, creating a colorful and satisfying bowl.
The broth is sesame-based, rich in aroma and depth, with a gentle spiciness that warms you up without overpowering.
The noodles are straight and smooth, perfectly capturing the nutty, spicy soup.
It’s a dish that balances richness and freshness, leaving you wanting to finish every last drop.
- Price Range: Affordable
- Hours: 11:00–13:30, 17:00–18:30
- Closed: Tuesdays
- Payment: Cash only
- Access: 15 min walk from Ōtsu Port Station
Ramen Rishiri 🍥
Recommended Dish: Tonkotsu Shoyu Ramen (豚骨醤油ラーメン)
Open only a few days a week, this small ramen shop almost always has a line outside.
The tonkotsu shoyu broth is creamy yet light, blending pork marrow richness with soy sauce umami.
The highlight is the chashu (braised pork) 🍖, cooked until it practically melts in your mouth.
Personally, I always add extra chashu topping when I visit—it’s just that good.
- Price Range: Affordable
- Hours: 11:00–14:30
- Closed: Tue–Thu
- Payment: Cash only
- Access: 6 min drive from JR Isohara Station
Traveler Tips 💡
Seasonal Highlights
- Winter (Nov–Mar): Dobujiru & ankō liver delicacies
- Autumn: Flounder sashimi
- Year-round: Ramen shops & casual seafood diners
Price Guide
- Ramen & local diners: ¥700–1,200
- Seafood set meals: ¥1,000–2,000
- Premium wagyu: ¥5,000+
Language Tips
Few restaurants have English menus.
Translation apps are highly recommended.
Staff are friendly but not used to foreign visitors, so pointing at menu photos works well.
Access to North Ibaraki 🚉🚗
- From Tokyo: JR Jōban Line to Isohara or Ōtsu Port (2.5–3 hrs). Driving via Jōban Expressway takes about 2.5 hrs.
- From Hitachi Seaside Park (Katsuta Station): About 1.5 hrs north by train or car – a perfect day trip extension.
Final Thoughts 🌸
Kitaibaraki may not appear in most guidebooks, but for travelers seeking authentic local flavors, it offers some of the richest culinary experiences in Ibaraki.
From the legendary warmth of anglerfish hotpot to the rarity of Hanazono Beef, and the simple joy of ramen in a neighborhood shop, the food here reflects the resilience and creativity of the community.
Next time you plan a visit to Hitachi Seaside Park, consider traveling just a little further north—you’ll discover a food culture that truly belongs to the locals.
👉 For more on Kitaibaraki’s culture and festivals, see our Kitaibaraki Hub Article and Ofune Festival Guide(Comming soon…).