Date, nestled in Hokkaido's southwestern corner along the shores of Uchiura Bay, punches well above its weight when it comes to food. The town sits in a microclimate so mild for Hokkaido that locals have nicknamed it the "Riviera of the North," and that warmth translates directly onto the plate. Fresh vegetables thrive here, and the bay delivers an extraordinary daily haul — particularly plump scallops, sea urchin, and shrimp that chefs and home cooks alike treat with reverent simplicity.

The morning market scene near the waterfront is the truest expression of Date's food culture. Vendors set up early, selling just-caught seafood alongside bundles of locally grown asparagus and sweet corn that Hokkaido is rightfully famous for. Don't miss the kaisen-don bowls served at the small counter restaurants nearby — heaped with glistening raw seafood over perfectly seasoned rice, they're the kind of meal that ruins you for lesser versions everywhere else. A cup of rich Hokkaido milk or a soft-serve ice cream made from local dairy rounds out any market visit beautifully.

For a sit-down experience, head to the restaurants clustered around the Date Jidaimura area or along Route 37 facing the bay. Many specialize in lamb dishes — Hokkaido's beloved jingisukan — grilled at the table alongside farm-fresh vegetables. Others lean into the region's Italian-inflected fusion scene, born from Date's surprisingly active winery culture. The Nakano Farm winery pairs local reds with Hokkaido cheese and smoked salmon in ways that feel effortlessly right, and their terrace views over the volcanic landscape of Mount Usu are simply hard to beat.