Archives: Travel Post

Handmade cheese, drink yogurt and soft ice cream, which are pasteurized and processed from fresh raw milk squeezed from their own ranch, are sold at a local reduction price. We also sell pizza using handmade cheese (pizza is only available for takeout). There are 13 types of cheese, such as mozzarella, white mold type, and semi-hard type aged cheese. It is also perfect for gifts and can be shipped locally.

The facility to serve as a tourist base on the Kiritafu Marsh. Various eco-tours and environmental education programs to experience the four seasons of Kiritafu are held. In addition to exhibits on the nature of the moors and the industry of Hamanaka-cho, the observation hall offers a panoramic view of the Kiritafu moor. At the second floor, you can enjoy snacks while watching the moor. The museum shop on the first floor will feature products that can only be obtained here, including specialty kelp and dairy products, and venison products, as well as original products.

One of the representative localities of delicious clams in Akkeshi Lake, a brackish lake with a mixture of fresh and sea water. You can have a clamming experience (reservation required at least three days in advance) sponsored by the Akkeshi Fishing Co-operative and the Akkeshi Tourism Association. In order to encourage people in Akkeshi-cho as well as people outside the town to experience fishing, the clam creation site in the Chikarakotan district, which was created by Akkeshi Fishing Co-op, is open.

Located in Higashi Hokkaido, where the Pacific Ocean spreads, a gourmet spot in Akkeshi-cho, also known as "Akkeshi Taste Terminal Conkirie". On the first floor, there is a general exhibition and sales corner with a tourist information center and original processed products, an oyster cafe where you can easily eat steamed oysters, and the aquarium Petit. On the second floor, there is a popular restaurant Escal with a variety of Japanese and Western dishes, a charcoal broiler where you can enjoy fish and shellfish bought at the seafood market at an indoor barbecue, and an oysterbar where you can taste raw oyaki with a drop of Akkeshi whiskey. It is a gourmet roadside station where you can fully enjoy Akkeshi oysters.

In 1993, the facility was established as a Ramsar-registered wetland to observe and improve understanding of Lake Akkeshi, the Marsh Marsh, and the wetlands where the water birds that gather there fly. The white-tailed eagle can be found throughout the year, from around March to around November, while the large-tailed eagle can be found from around December to around March, and the whooper swan can be seen from around October to around April.

A horde of irises spread across a small cape facing the Pacific Ocean. The sight of irises, which are said to be about 300,000, is mid-to late June, and one side is dyed purple.

A small headland projecting to the east of Akkeshi Bay. It is located on a bluff about 80m high, and you can see the Ōkuro Island and islets, which are famous as breeding grounds for seabirds of the white-brewls. In the vicinity, a 28.5m high tree tower and a promenade are provided, so you can enjoy nature watching. Also on the cape there is a bell arch of love bell.

A facility where you can learn while enjoying the ecology of salmon. You can observe about 30 kinds of salmonid fish in the world, from juvenile to adult fish. You can observe the up-on-the-road salmon through the glass in the "Fish Path Tank", which is connected from the Shitsugawa River for one hour.

A nature park with a state-designated archaeological site and moor facing the Po River, which empties into the Nemuro Strait; restoration of historical and folkloric museums and pit-style dwellings, and maintenance of moor wood paths, and infused with the nature of the north, indigenous peoples and history of settlement.

Made from locally produced milk, handmade ice cream 290 yen and yogurt are well received. Yogurt 270 yen ~. Gelato has 6 to 8 kinds of daily changes including milk, matcha and seasonal flavors. Single 340 yen, double 410 yen.