THE HOKKAIDO
Hokkaido Trade Fair, Every Day — Neo-Robata, Shinsakae
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 120-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 Shinsakae, 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. One stop from Sakae on the subway and a 5-minute walk from Shinsakae-machi Station, we're an easy meeting point in the heart of the city — yet a world away in flavor.
At our Shinsakae 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 Shinsakae 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 Shinsakae, Nagoya? Come to Donan Norin-Suisanbu.
Reserve a tableThe full grand menu of Donan Norin-Suisanbu Shinsakae, a Hokkaido seafood izakaya in Shinsakae, 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 Shinsakae, Nagoya? Gather around Hokkaido cuisine with a 2-hour all-you-can-drink course from ¥4,500. Just 5 minutes from Shinsakae-machi Station, we're easy to reach — and we host everything from small get-togethers to large parties of up to 120 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 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 120 — 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.
Google rating 4.3 (645 reviews)
VOICE
Voices from our guests
Guests love our Shinsakae seafood izakaya for its value, fresh catches and lively atmosphere.
今晩は、前から行きたかった痛風鍋を食べに名古屋市中区東桜にある「毎日！北海道物産展 ネオ炉端 道南農林水産部 新栄店」に行って来ました♪ 店内は凄く広く、店員さんの接客も良く、入りやすいお店です！ 注文は生牡蠣からアサリの酒蒸し、お目当ての夏の痛風鍋🍲、雑炊セット、ミニうな丼を✨ 夏の痛風鍋は想像以上に凄く、あん肝、牡蠣、イカ、いくら、うなぎ、ホルモン、サーモン、つくね、バター、白菜、えのきなどが入っていて、雑炊セットまで美味しすぎました🔥 ミニうな丼も美味しかったです😋 リピ確定のお店が増えました👍 ご馳走様でした🙏
お料理の金額もお手頃で満足です！お通しも美味しかったです！スタッフさんのお気遣いもうれしかったです、今度は痛風鍋たべます
お料理もめっちゃ美味しい。こぼれいくら丼のワッショイワッショイ最高でした！店員さんの接客も丁寧で話やすくて、凄く良いお店でした。リピートします。
海鮮焼きながら、お酒がついついすすんでしまう… 新鮮な魚介を堪能しながら飲み過ぎてしまって楽しい店😆
噂の(？)いくらこぼれ丼(わっしょいあり)とうにドックは楽しかったし美味しかった。 お寿司も安くて美味しいそうなので、また次いただきたいと思います！ ハスカップサワーとか北海道気分になれてオススメです😊
安定の美味さや！ 突き出しもいつも内容変わったりしててありがたい。 寿司がお値打ちで美味い。 刺身も美味い！ 最後はいつものいくらぶっかけご飯！ 本当うまいわ。 またきます！
本当に凄く美味しくて、店員さん^_^も いい人ばかりでまた絶対来たいお店です🥹 かなりお勧めのお店ですょ🥹🥹🥹
20人規模の宴会だったので色々と探しましたが、海鮮系の希望が多く、ここにして正解でした。事前の相談も丁寧で、当日もスムーズに案内してもらえたので幹事として助かりました。料理は海鮮が中心で見た目も華やか、味もちゃんとしていて参加者の満足度が高く、特にお寿司と痛風鍋が好評でした。「大人数予約できる店探してるけど失敗したくない」って人にはかなりおすすめ。駅から近いので、帰りもラク。栄や錦にも店舗があるみたいなので、海鮮系が食べたくなったらプレイベートでも来てみようと思います。
Reviews from Google will appear here.
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Half the fun of our Shinsakae 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 Shinsakae izakaya — value, smoking policy, access, seating and payment, plus ideas for every occasion. Looking for an izakaya with private rooms in Shinsakae? We have private and semi-private rooms for 40 or 80 — from small entertaining to large charter banquets.
Lively neo-robata
Our Shinsakae 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 Shinsakae-machi Stn
5 min walk from Exit 1 on the Higashiyama Line; a roadside sign makes us easy to find.
SMOKING
Separated / e-cig OK
Separated smoking; heated and e-cigarettes permitted. Ask about seating.
SEATS
Shinsakae tatami & private rooms
Tatami, sunken kotatsu, counter and private rooms for 40 or 80. 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
Shinsakae banquets for 2 to 120
From a quiet drink for two to large banquets of up to 120.
Ways to enjoy
Counter seats and quick seafood plates for a casual drink near the station.
Calm tatami and sunken-kotatsu seats for two to four.
Children welcome — tatami seating makes it easy.
Private rooms and charters for up to 120 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 Shinsakae 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 private room early — they go fast on weekends.
One stop from Sakae and five minutes from Shinsakae-machi 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 Shinsakae-machi Stn
Call to reserve Web reservation (Tabelog)052-936-5545
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)
