Hokkaido, Japan’s rugged, sparsely populated northernmost island, presents a stark contrast to the neon intensity of Tokyo. When Bourdain traveled there in 2011 for No Reservations (Season 7), he sought an antidote to modern urban chaos, drawn to a landscape defined by harsh winters and pristine natural bounty. Hokkaido’s culinary reputation is legendary throughout Japan, revered for its exceptionally rich dairy, intensely flavorful miso ramen, and, most crucially, some of the highest-quality, cold-water seafood on the planet. His angle was an exploration of purity and isolation. He wanted to understand how this untamed environment shaped the people and their profound respect for ingredients. From shivering through the snow to find the perfect bowl of restorative ramen in Sapporo, to witnessing the delicate, obsessive art of handmade soba in Niseko, he embraced the quiet dedication of Hokkaido’s chefs. It was a journey into a more traditional, elemental Japan, where the food is an unadulterated reflection of the rugged environment. Let’s retrace his steps through this snowy culinary frontier.
In his exploration of international cuisine, Anthony Bourdain experienced the timeless and carefree culture of Hokkaido by having a taste of its traditional dishes. Here are the delicious dishes and destinations featured on No Reservations – Anthony Bourdain Hokkaido, Japan Season 7 Episode 8 (originally aired April 25, 2011):
READ MORE: C&C’S COMPLETE QUICK GUIDE FOR THINGS TO DO IN TOKYO
Miso Ramen – Anthony Bourdain Hokkaido
WHAT IS IT?
Miso Ramen is a Japanese noodle soup that originated in Hokkaido in the 1930s. The heart and soul of ramen is the broth, which is usually made from boiled pork bones. Noodles, on the other hand, are also important in this dish, and good noodles must be made using fresh eggs. A ramen soup can also come with different toppings including pork belly, scallops, shrimp, chicken, butter, corn, and many more! This is indeed a complete meal.
WHERE TO FIND IT? – Anthony Bourdain Hokkaido
Ganso Ramen Yokocho (Original Ramen Alley)
3 Chome Minami 5 Jonishi, Chuo Ward, Sapporo
Hokkaido 064-0805, Japan
READ MORE: The Best Ramen in Tokyo is Right Here!
Kaisen Chirashi Don – Anthony Bourdain Hokkaido
WHAT IS IT?
Chirashi is a big bowl of rice topped by “scattered” fish or seafood. “Don” simply means bowl! Wakakoma restaurant is famous for its “13-seafood bowl”, but Anthony had a simple bowl of rice topped with a mountain of sea urchin and some roe. “How can anyone not love this?”, asked a drooling Bourdain while staring at his bowl. Do like Tony and have it with a beer!
WHERE TO FIND IT? – Anthony Bourdain Hokkaido
Wakakoma Restaurant
21 Chome-1-11 Kita 11 Jonishi, Chuo Ward, Sapporo
Hokkaido 060-0011, Japan
Yakitori – Anthony Bourdain Hokkaido
WHAT IS IT?
Yakitori is skewered chicken that is grilled in charcoal. They’re usually eaten with some sort of alcohol: beer, saké or sochu. (Tony also had “fish sperm sacks”. Bottoms up?)
WHERE TO FIND IT?
Yakitori Torimatsu
1 Chome-4-3 Kita 3 Jonishi, Kutchan, Abuta District
Hokkaido 044-0053, Japan
Soba – No Reservations Hokkaido
WHAT IS IT?
Soba refers to thin noodles made from buckwheat flour. In Anthony Bourdain’s episode in Niseko, Hokkaido, every noodle strand is delicately made by Master Tatsuro Raisan, who has been practicing this art for several years. If you want to experience this delicious meal, check out the address below.
WHERE TO FIND IT?
Rakuichi Soba
431 Niseko, 字 Niseko, Abuta District
Hokkaido 048-1511, Japan
WHAT IS IT?
Robatayaki – No Reservations Hokkaido
WHAT IS IT?
Robatayaki refers to the method of cooking using charcoal. In robatayaki, many dishes are prepared in just one serving. You may enjoy different kinds of grilled seafood like crabs, scallops, and fish. Once you’re done with the meal, sake (rice wine) is the best dessert in robatayaki. What is more interesting in this culture is you get to wear a traditional Japanese costume for this dining experience.
WHERE TO FIND IT? – Anthony Bourdain Hokkaido
Noboribetsu Onsen Kyo Takinoya
162 Noboribetsuonsencho, Noboribetsu,
Hokkaido 059-0551, Japan
READ MORE: JAPAN: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON NO RESERVATIONS
This 2011 episode beautifully captures Bourdain’s deep appreciation for the quiet, obsessive dedication found in Japanese culinary traditions. His encounter with the soba master at Rakuichi, observing the meticulous, rhythmic process of noodle-making, remains one of the most hypnotic and memorable sequences in the show’s history. By focusing on the elemental perfection of simple dishes—a bowl of sea urchin over rice, a perfectly grilled skewer, a soul-warming miso broth—he highlighted Hokkaido as a place where ingredients are treated with profound reverence. It serves as a reminder that true luxury isn’t about complexity, but about purity of flavor. If you travel to Japan, venture north to experience the uncompromising, pristine cuisine of Hokkaido.
