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Rishiri and Rebun: Japan’s northernmost islands

Things to see and do on the two islands that are worth visiting at least once

Boasting magnificent natural beauty unique to the northernmost area of Japan, Rishiri and Rebun Islands are an excellent destination for encountering wild birds and alpine plants. Rebun Island is so abundant with diverse flowers that it is called "a floating island of flowers". Meanwhile, Rishiri Island welcomes travelers with the majestic figure of Mt. Rishiri, also known as Rishiri-Fuji for its resemblance in shape to Mt. Fuji.

Here, summer temperatures average a cool 20 °C (68 °F), making a jacket necessary in the evenings. Abundant fresh seafood is another appeal of a visit to these islands. Together with the cool, refreshing breezes, the islands offer a special travel experience that is distinctly characteristic of Hokkaido's northernmost area.

Rishiri and Rebun Islands are part of Rishiri-Rebun-Sarobetsu National Park, the northernmost national park in Japan. Here, you can enjoy scenery rich in variety with mountains, flower fields, wetlands, and more.

You can reach the islands by ferry from Wakkanai City. Additionally, flights to Rishiri Island are available from airports in Hokkaido, such as New Chitose and Okadama.

Momoiwa Observation Deck Course on Rebun Island

This approximately 6.4 kilometer course runs from Kafuka in the southern part of Rebun Island to Shiretoko, passing through Momoiwa Observation Deck and Motoji Lighthouse. This is an iconic trail course on Rebun Island, where you can enjoy alpine flower fields while taking in the view of the cliffs and blue sea of Rebun Island's west coast, and Mt. Rishiri floating in the sea in the background. Although the flower season had already ended at the time of our visit, we were still able to revel in the breathtaking view of Rishiri-Fuji.

With multiple access points to the Momoiwa Observation Deck Course, such as the Momoiwa trailhead and the Momoiwa Observation Deck, you can enjoy the walk at your own pace and according to your fitness level.

Kamui Whisky K.K.

Summer is Rishiri Island's main tourist season, when most visitors spend their time exploring scenic spots, hiking, or trekking. Amid this rich natural setting, a small team has embarked on the craft of whisky making. In autumn 2022, Japan's northernmost whisky distillery opened on Rishiri Island. Using Rishiri's pristine water and carefully selected malt, their single malt develops a rich, full-bodied flavor as it matures in the island's salty sea air, a climate reminiscent of the Isle of Islay, renowned for Scotch whisky. While the whisky will not be ready until after four years of maturation, from autumn 2026 onward, Kamui Genshu, the distillery's new make spirit, is currently sold on an irregular basis at local stores and the distillery's own shop.

The distillery harnesses the island's distinctive climate to craft its whisky. Rishiri Distillery is perched on sheer cliffs overlooking the coastline. Guillaume Peyssard, a distillery staff member, notes that powerful, salt-laden winds from the Sea of Japan racing up these steep cliffs create ideal conditions for maturation. Their new make spirit is stored under optimal conditions in the warehouse, where the island's sea winds promote maturation, imparting a distinctive flavor unique to this locale and enhancing the whisky's complexity. Guillaume and his colleagues are truly dedicated to crafting a flavor profile unique to the island.

Water blessed by nature is essential for whisky making. Rainwater and snowmelt that fall on Mt. Rishiri seep through volcanic rock, passing through the mountain - essentially creating a natural filtration system - over a period of just over 30 years before emerging as groundwater that springs up across the island. This mineral-rich spring water from the beautiful mountain is also used in the whisky-making process. In whisky making, high-quality water with an appropriate mineral content is a critical factor in determining the spirit's quality and flavor. The minerals contained in the spring water from the beautiful mountain serve as nutrients for yeast during fermentation. This is said to promote active yeast fermentation, aiding in efficient alcohol production. You must be curious about what kind of flavor profile will emerge in a whisky nurtured by the island's sea winds and the groundwater of Mt. Rishiri. Many are eagerly awaiting the day we can finally enjoy Rishiri Whisky.

Sea Urchin Opening Experience at Kamui Seaside Park

After visiting Rishiri Distillery, we decided to take an opportunity to venture a little farther. Originally a workplace of local fishermen, Kamui Seaside Park now serves as a place for visitors to enjoy unique hands-on experiences. Opening sea urchins yourself is an exclusive, experiential experience found only on Rishiri Island - it is highly recommended!

    These are the steps to open a sea urchin:

  • Insert a specialized sea urchin shell splitter straight into the bottom of the sea urchin. Tap the splitter a few times, and the shell will pop open easily.
  • Once the shell is opened, you'll see brilliant orange sea urchin roe.
  • Carefully remove the internal organs, any remaining kombu (kelp) the sea urchin has fed on, and any shell fragments. Rinse the sea urchin roe with seawater, then briefly soak it in seawater. Then, you can sample the fresh sea urchin on the spot.
  • Friendly staff are on hand to show you how to open the sea urchin. The experience is easy enough for the whole family to enjoy together.

Why is Rishiri's sea urchin so delicious? The reason is that they feed on Rishiri Kombu, a prized variety of kelp. Submarine spring water fed by groundwater from Mt. Rishiri wells up from the seabed, nurturing kombu rich in minerals. Dashi (broth) made from Rishiri Kombu is known for its refined flavor. It is a premium brand of kelp used even in high-end Japanese restaurants. It's no surprise that sea urchins that feed on Rishiri Kombu, known as among the finest quality in Japan, are delicious.

Rishiri Island is blessed with abundant marine resources, making fishing an inseparable part of the islanders' lives. Through its sea urchin opening experience program, Kamui Seaside Park hopes to share the appeal of the island's fisheries and cuisine with as many visitors as possible. Long known as a thriving fishing area, the park has in recent years also used this experience program to convey the importance of protecting marine resources and exploring ways of living in harmony with the natural environment.

To savor the island's exceptional sea urchin, tourists flock there from across the country during the sea urchin season from June to around September. With just a hint of the ocean's aroma, its sweet, rich flavor fills the mouth. This special experience, unique to Rishiri Island, lets you harvest sea urchins straight from the shell to enjoy at their freshest.

If you wish to get these exceptional fresh sea urchins, the best season for Northern sea urchins in Rishiri Island is from early June to around late September while short-spined sea urchins are in season mid-June to around late August.

In Rebun Island, the best timing for Northern sea urchins is from after the Golden Week holidays in late April/early May through to August, and short-spined sea urchins are at their best from mid-June through to August. Just remember that harvesting ends once the planned catch amount is reached.

Kombu Ice Cream

If you'd like to savor Rishiri's sea urchin even more, you can try the variety of local sweets exclusive to the island. These sweet treats include Aisu Rishirizan, an ice cream made with sea urchin and kombu (kelp), and Rishiri Kombu Dashi Salt Soft Serve, which blends fresh milk from the Soya region with Rishiri Kombu.

Ms. Chiharu Hirakawa opened Cafe Kitarindo with the desire to create a local specialty for the island. While pregnant with her son, she began thinking about doing something interesting, which led her to create Aisu Rishirizan, an ice-cream sundae featuring sea urchin and kombu, local specialties. Currently, her son is also helping out at the cafe while working as a fisherman. Aisu Rishirizan features ice cream made with Hokkaido milk, topped with dried sea urchin, powdered kombu salt, and finely chopped kombu. It is served with an edible spoon made from dried kombu. What's more, the kombu used for the spoon is premium Rishiri Kombu, which gradually softens as you eat, allowing its delicate kombu dashi flavor to spread in your mouth. (Kombu dashi is a simple broth made from dried kelp.)

Rishiri Kombu Dashi Soft Serve is made with plenty of dashi using Rishiri kombu, blended into the mixture. This treat also offers a milky flavor complemented by the umami of kombu dashi (a broth made from dried kelp).

These northernmost islands in Japan are home to beautiful mountains, flower fields, spring water nurtured by nature, and fresh seafood. Here, you will find cuisine and spirits crafted with the passion of the islanders. Why not visit Hokkaido on your next vacation and experience life on these remarkable islands?