30 September (Wed) – 12 October (Mon, holiday) 2026
Nihombashi Takashimaya S.C. is holding its 73rd Hokkaido fair (第73回 北海道の物産と観光 大北海道展) from 30 September to 12 October 2026. This year the spotlight is on two seasonal Hokkaido ingredients: scallops and corn.
The headline act is Mikuni Honke, the ramen shop that French chef Kiyomi Mikuni opened in 2026 in Mashike, his hometown in Hokkaido. This is the shop’s first time serving customers outside Hokkaido, and only during the first week. Donguri, a Sapporo bakery known for its chikuwa bread, is also making its first appearance outside Hokkaido.
The catch: the eat-in counters and several stalls change after the first week. Below is what is on, which week to go for which dish, and the two days the hall closes early.
Dates, hours and where to go
| Dates | 30 September (Wed) – 12 October (Mon, holiday) 2026 |
|---|---|
| Venue | Nihombashi Takashimaya S.C., Main Building 8F event hall |
| Themes | Scallops and corn |
| First time outside Hokkaido | Mikuni Honke (Mashike), Donguri (Sapporo) |
| Entry fee | Not mentioned in the announcement. Check the official page. |
| Inquiries | Nihombashi Takashimaya, 03-3211-4111 (main line) |
The hall is normally open from 10:30 to 19:30, but two days are shorter. The eat-in counters have their own hours and last orders:
| Day | Event hall | Eat-in (last order) |
|---|---|---|
| Most days | 10:30–19:30 | 10:30–19:30 (LO 19:00) |
| 6 Oct (Tue) | Closes 17:00 | Until 16:30 (LO 16:00) |
| 12 Oct (Mon, holiday) | Closes 18:00 | Until 17:30 (LO 17:00) |
Eat-in counters: week 1 vs week 2
Two ramen shops and two sushi shops take turns. If you are coming for a particular bowl, pick your week first.
Week 1 (30 Sept – 6 Oct). Mikuni Honke serves a soy sauce ramen that continues the recipe of a local diner in Mashike, plus a curry made with Mashike sweet shrimp, an ingredient Mikuni is known for. Terada, a sushi shop in Susukino, Sapporo, is run by Tadayoshi Teraoka, who trained at a well-known shop in Otaru. Raw scallop is among the fish on offer.
| Shop | Dish | Price | Notes |
|---|---|---|---|
| Mikuni Honke三國本家 | Kaasan soy sauce ramen with French-style chashu of Tokachi Mangalica pork | ¥1,700 | Only at Nihombashi Takashimaya |
| Mikuni Honke三國本家 | Mashike sweet shrimp curry with Mikuni’s own rakkyo | ¥1,800 | 100 per day; only at Nihombashi Takashimaya |
| Teradaてら田 | Hokkaido select nigiri (1 serving) | ¥5,980 | First appearance; only at Nihombashi Takashimaya |
Week 2 (7 – 12 Oct). Sapporo Junren, founded in 1964, is one of the shops that shaped rich Sapporo miso ramen. A thick layer of lard keeps the soup hot, ginger keeps the finish clean, and the noodles are medium-thick and wavy. The second sushi counter comes from Yunokawa in Hakodate, where a former French chef makes creative sushi using Western cooking techniques, with scallops as a signature ingredient.
| Shop | Dish | Price | Notes |
|---|---|---|---|
| Sapporo Junrenさっぽろ純連 | Miso butter corn ramen | ¥1,700 | First appearance; 150 per day |
| Hakodate sushi shop幸寿司 | Scallop Kaikyo nigiri帆立海峡握り | ¥4,400 | Only at Takashimaya |
Corn sweets and bakery
Hokkaido corn gets its sweetness from the big temperature swing between day and night, and this year it shows up in parfaits, soft serve, tarts and bread. Many items are made on the spot and capped per day. Where the announcement does not say which week a stall is in, the table says so.
| Shop | Item | Price | When / notes |
|---|---|---|---|
| Pikata no Mori Komagatake Milkピカタの森 駒ヶ岳牛乳 | Hokkaido corn parfait with grilled-corn crema catalana | ¥1,380 | Week not stated; 50 per day; Takashimaya only; made on site |
| Moo100% | Fresh croissant doughnut with corn cream | ¥459 | Week not stated; first appearance; 30 per day; Takashimaya only |
| Donguriどんぐり | Chikuwa bread (tuna salad in chikuwa) | ¥400 | Week 1; first time outside Hokkaido |
| Donguriどんぐり | Toasted corn cheese ciabatta | ¥600 | Week 1; only at Nihombashi Takashimaya; made on site |
| Donguriどんぐり | Anko butter ciabatta | ¥600 | Week 1; only at Nihombashi Takashimaya; made on site |
| Tart shop from Kita-ku, Sapporo御やつ屋 民 | Hokkaido corn cheese tart / Hokkaido cheese tart | ¥324 each | Week 1; first appearance; Takashimaya only; made on site |
| Sapporo Milk House札幌みるくはうす | Caramel corn jumbo soft serve (about 30 cm tall) | ¥1,100 | Week 1; 50 per day; Takashimaya only; made on site |
| d.fd for mireica | Tokibi Shirono Dome: corn soft serve piped like a Mont Blanc on crema catalana | ¥751 | Week 2; first appearance; 150 per day; Takashimaya only; made on site |
| Ono Poultry Farm小野養鶏場 直営里山楽房 | Corn potage cream puff | ¥551 | Week 2; first appearance; 150 per day; Takashimaya only; made on site |
Scallop bento and bowls
Scallops come from across Hokkaido, including Sarufutsu, Japan’s northernmost village, where they are raised for five years in a harsh climate. Most of these are bento and rice bowls you take home, and several are made at the stall with a small daily cap.
| Shop | Item | Price | When / notes |
|---|---|---|---|
| Otaru Ezoyaおたる蝦夷屋 | Kaizen seafood bento | ¥4,104 | Week not stated; 30 per day; Takashimaya only; made on site |
| Sapporo Kanikosen札幌 蟹工船 | Crab and large scallop bento | ¥4,590 | Week not stated; 50 per day; Takashimaya only; made on site |
| Sarufutsu Marugotokanさるふつまるごと館 | Sarufutsu scallop bowl | ¥2,700 | Week 1; made on site |
| Tokachino Foods十勝野フーズ | Pork dumplings with scallop (frozen, 6 pieces) | ¥2,160 | Week 1; first appearance |
| Hakodate bluefin tuna workshopクロマグロ専門工房 鮪斗 | Toi bluefin tuna and scallop bowl | ¥2,499 | Week 2; 50 per day; Takashimaya only; made on site |
| Salmon Shokudoサーモン食堂 | Hokkaido scallop and premium salmon bento | ¥3,122 | Week 2; 30 per day; Takashimaya only; made on site |
More Hokkaido events in the same store
Three related events run on other floors. Two of them continue one day after the main fair ends.
| Event | Where | Dates |
|---|---|---|
| Hokkaido sake showcase北の大地を醸す＜ＳＡＫＥ＞ | Main Building 1F, front event space | 30 Sept – 13 Oct |
| Hokkaido makers exhibition北海道のツクリテ展 | Main Building 7F, living floor | 30 Sept – 13 Oct |
| Hokkaido menu fair大北海道展 北海道メニューフェア | Restaurants in the Main and New Buildings | 30 Sept – 12 Oct |
Tips before you go
- Mikuni Honke’s last day is a short day. Week 1 ends on 6 October, when the hall closes at 17:00 and eat-in last orders are at 16:00.
- Watch the daily caps. The shrimp curry is limited to 100 a day and Junren’s ramen to 150. If a capped item is the reason you are going, an earlier visit gives you a better chance.
- Check the week before you plan. Donguri, Sarufutsu Marugotokan and Tokachino Foods are week 1 only. d.fd for mireica and Ono Poultry Farm are week 2 only.
- Some items are only at Nihombashi. The announcement marks some items as only at Nihombashi Takashimaya and others as only at Takashimaya. The notes in each table follow that wording.
- The fair continues in the restaurants. If the hall is crowded, the Hokkaido menu fair runs in the Main and New Building restaurants through 12 October.
Planning more food stops this week? Our guides to the Starbucks Japan × Pokémon lineup and prices and the 7-Eleven onigiri sale (1–4 October) cover two more. After a day of eating, a ¥300 Tokyo bathhouse coupon is a cheap way to finish. For chocolate, see GODIVA’s Buy One Share One return.
FAQ
- Q. When and where is the Great Hokkaido Fair at Nihombashi Takashimaya?
- It runs from 30 September to 12 October 2026 in the Main Building 8F event hall of Nihombashi Takashimaya S.C. It is open from 10:30 to 19:30, closing at 17:00 on 6 October and at 18:00 on 12 October.
- Q. When can I eat Mikuni Honke ramen, and how much is it?
- Mikuni Honke is at the eat-in counter in week 1 only, from 30 September to 6 October. The soy sauce ramen is ¥1,700 and the Mashike sweet shrimp curry is ¥1,800, limited to 100 per day.
- Q. Is Sapporo Junren there for the whole fair?
- No. Sapporo Junren is at the eat-in counter in week 2 only, from 7 to 12 October. The miso butter corn ramen is ¥1,700, limited to 150 per day.
- Q. What are the eat-in hours?
- Normally 10:30 to 19:30 with last orders at 19:00. On 6 October the counters close at 16:30 (last orders 16:00), and on 12 October at 17:30 (last orders 17:00).
- Q. Is there an entry fee?
- The announcement does not mention one. Check the official page or call Nihombashi Takashimaya on 03-3211-4111.
- Q. Are all the ingredients from Hokkaido?
- Not always. The announcement notes that some items use ingredients from outside Hokkaido and that the photos are for illustration only.
Official information: Nihombashi Takashimaya Great Hokkaido Fair page / Takashimaya press release (PR TIMES)