One of my favorite cities is Otaru. From the 11th to the 18th of this month, an event called "Otaru Snow Light Path" will be held in Otaru. I wanted to share this information before the event, so I am posting this review in advance. The restaurant is located in Arashiyama Shinchi in Hanazono, Otaru City. It is registered as a bar, but it could be considered more of a small Japanese cuisine restaurant. The interior of the restaurant has a counter with about seven seats surrounding the kitchen, making the distance between the guests and the owner close. There is a hidden banquet room on the second floor, and in the summer, there is also a terrace seating area. I was brought here by my local companion Misae, and I was initially puzzled by the unique atmosphere. We started with a toast with Otaru Highball. The ice was so cold that I thought it had been forgotten, but it was perfectly chilled. It was made with frozen whiskey, so it stayed cold and delicious until the end. It was much better than a watered-down highball with ice, which I appreciated. Along with that, Misae recommended the century egg tofu. Mix it to your liking before eating, with crunchy textures of green onions and pickled vegetables as accents, and the key flavors are dried shrimp and sesame oil. The recipe comes from a Chinese restaurant where the owner used to work when he was young, and it has the perfect balance. The umami flavor from the dried shrimp soaked in the sauce is amazing. It was slightly strong to pair with alcohol, but just this dish made the drinks go down smoothly. One dish that caught my attention was the saliva chicken. The moist chicken breast is coated with a special sauce and generously sprinkled with refreshing Sichuan peppercorns. The food was delicious, but another highlight was the owner's performance. Not knowing anything, I ordered a matcha shochu highball. When the owner started preparing something, the lights dimmed in the restaurant. Unfamiliar music played, titled "Japanese Tea Cha Cha." The owner sang along and explained rhythmically, creating a lively atmosphere. His family runs a tea shop, and he wanted to promote tea, so he was able to perform this. The special tea that can be dissolved in water, served in a sherbet-like form called Kinmiya, is enjoyed without ice until the end. If you are interested in this performance, search for the owner's personal account from the store information or "Bisei" and "Japanese Tea Cha Cha." There is also a surprising chef appearing on YouTube in Otaru, so be sure to check it out. The conversation flowed, and before we knew it, two hours had passed. The cozy atmosphere of the restaurant and the owner's hospitality were excellent, and it was an unforgettable experience for me. Whether during the Otaru Snow Light Path event or at other times, I hope those who are interested will have a great time. Thank you for the wonderful meal. Visit Date: 3/6, 1/17 items

During my first visit to a bustling corner of Otaru Hanazono Street in November 2020, I was guided by a local master to a unique shop. When I looked at the menu, I noticed they had a drink called "Downtown Highball." I never expected to see "Tennba no Ume" in Otaru. It transformed into a stylish highball when it arrived. The owner seemed to be from Tokyo and was knowledgeable about Edo culture. As we chatted, he showed me a rare signed book by Hitomi Yamaguchi, a favorite author of mine who taught me the ways of a salaryman. Although I never succeeded in climbing the corporate ladder, I learned the essence of a drinker's pride from Yamaguchi-sensei. He was the originator of the youth-oriented opinion advertisements for "Coming of Age Day" and "April 1st," which were later carried on by Shizuka Ijūin. The Suntory advertising department. The owner's "Matcha Performance" was also a unique act that shifted from a quiet demeanor to something whimsical. Otaru has always had various atmospheric shops, but this one is truly lovely. I look forward to visiting again and relearning Yamaguchi Hitomi's way of drinking.

This is Otaru. Otaru Hanazono is the second bar-like izakaya I visited. There were two regular customers and a few other customers gathered around the master, eating and drinking while chatting. It's the kind of place where once you go in, you can't leave without stopping by. I had a glass of Wind's White Wine! They served an appetizer and chili con carne. The food was tasty, but the main attraction seemed to be the fun atmosphere. The owner is the son of a tea shop owner, and apparently, there's a matcha performance! They make a matcha drink to go with Misato-san's Japanese tea cha-cha. It was a fun and lively experience. Unfortunately, I had to leave quickly, but I definitely want to come back and enjoy the place properly next time. Thank you for the meal.

Otaru! Went for drinks at a second bar with some friends. Wanted to go to a place with pretty waitresses, but with this coronavirus situation, it's a bit risky, haha. It seems this is my second visit here, but I don't remember much from last time... probably because I was too drunk, haha. This time, I made sure to drink and eat properly. Of course, I also enjoyed watching the master's tea performance. I tried the chili con carne, which they call "chili con carne" here. It's a bit spicy and goes well with alcohol. The dried tomatoes served as a snack were also delicious. I got pretty drunk, haha. Some of us had to go back to Sapporo, so we disbanded for the night. Thanks for the meal! Let's drink together again sometime!

One day in October 2018, I received a message from my friends Hanako and Yoshiko from MyRebi saying, "We're going to Otaru soon, let's drink together." We decided to visit their requested restaurant, "Hoshinoan Fuunoshoku." I don't usually go to snack bars in Otaru, but I love bars, especially this one. This place is perfect for adults who appreciate a bit of playfulness and have some understanding of food. We started with a toast of Hoppy (white) with my friends who were trying it for the first time. We ordered various dishes such as drooling chicken, century egg tofu, stewed tripe, garlic shrimp, the new "Soba Shop Sake Trio" (duck gizzard, rolled omelette, roasted seaweed), and bibin noodles. The century egg tofu is a must-try here, and it didn't disappoint. The stewed tripe had a shorter cooking time this time, but the flavor was still enjoyable. The garlic shrimp was a first for us at this restaurant, and it had a rich flavor with ingredients like shrimp and mussels. The "Soba Shop Sake Trio" consisted of duck gizzard, rolled omelette, and roasted seaweed, which are perfect for enjoying with drinks at a soba shop. The rolled omelette is made using the same machine as the one used at Matsuya in Kanda, Tokyo, and the way the roasted seaweed is served is quite elegant. We enjoyed it with wasabi and soy sauce, along with our drinks, for an exquisite experience. The ultimate drink was the "Matcha Shochu Highball." Ordering this drink results in the theme song "Japanese Tea Cha Cha" playing loudly as it is prepared, which adds to the fun. I always order it to see the owner's performance, but it's better to order all at once to avoid the song playing multiple times. Hanako and Yoshiko had a great time, so it was a successful outing.

The ideal customers for this quirky shop are those who can appreciate the owner's eccentricities and have plenty of time to spare. After enjoying a beer tasting at "Hokkichi Hall" and a wine tasting at the "Hokkaido Wine Center," you can visit this shop. We arrived on a Friday around 6:00 pm, with two customers already there, and the first floor had only a counter with about eight seats. We ordered the Three Cold Hoppy for 500 yen, which was a new experience for us. The glasses, hoppy, and gold were all cold. We all chose the white hoppy. Cheers! For the second round, we tried the black hoppy. For the third and fourth rounds, we went back to the white. We ordered various dishes, but let me introduce two of them: Matcha Highball for 600 yen. When two orders are placed, the master will start preparing it. It's a must-see, so don't miss it. The master, with great determination, dims the lights, starts the music, and prepares the matcha highball. The customers clap along to the song "Japanese Tea Cha Cha!" It's so much fun! Everyone in the shop gets excited. Next, we have the grilled seaweed. To eat this, you first choose a small cup with various kappa (water imps) inside. I've never seen cups like these before! Which one should I choose? After selecting a cup, warm sake is poured into it, making the kappa look like they're taking a bath. It's adorable! A wooden seaweed box with charcoal underneath, a suzuri-shaped container with soy sauce and wasabi leaves is brought to you. You are then instructed on how to eat it. After opening the lid for a moment to take out the seaweed, immediately close it. Place a dab of wasabi on top of the seaweed. Fold it about four times. Put it in your mouth, chew until the flavor spreads, and then swallow. Take a sip of the warm sake to further enhance the flavor. I don't usually drink sake, but with such cute cups, I might start enjoying it more often! We spent about 4 hours there and paid around 16,000 yen for three people. We took the JR train back to Sapporo from Otaru at 10:31 am. I was completely satisfied with this shop that I had always wanted to visit. Thank you, Hicchan and Towachan!

Update on September 24, 2017: The image for Hoppy Garden② has been corrected. I received a message from the Tabelog support team stating that they wanted the license plate to be edited out of the image. Although I intentionally included the license plate as a decoration representing the owner's background and preferences, I have replaced the image with the license plate edited out to comply with the guidelines. I apologize to the two individuals who liked the previous image. In early July, I took a day trip to Otaru and Yoichi for some drinking. I used the "One-Day Walking Ticket" from JR to hop on slow trains and enjoy drinks along the way. I had lunch at the Yoichi Distillery restaurant, followed by post-meal drinks at the Whiskey Club. I then took a slow train back to Otaru and headed to the BM store for a review. However, I wondered if the "Garden" section might be open due to the nice weather. I arrived at the Garden entrance around 4 PM and saw the intimidating owner standing alone. When I asked if they were open, they replied positively, and the drinking began. I had various drinks like Three-Cold Hoppy (white), Pirate Hoppy, Shochu Highball, Weiss Sour, and Ume Kin Ki Hon. The Pirate Hoppy with rum was a new and enjoyable combination. The appetizers I had were delicious, including pickles, chili con carne, and century egg tofu. The atmosphere was friendly, and I had interesting conversations with the owner and other customers. The owner used to work in advertising, which led to engaging discussions. Despite the late hour, the experience was enjoyable. The owner's unique style made the place feel more like a hideout than a bar. It was a memorable day of drinking and socializing. Cheers to the enigmatic owner!

This is a review of a night out in Otaru. The first place we went to was quick and easy, but left us feeling a bit unsatisfied. The second place was the main restaurant where we had delicious food along with stories from the chef. And now, for the third place, the journey there was quite remarkable. The snow on the sides of the road was piled up like snow sculptures, making me wonder how they were made. Finally, we arrived at the red exterior of the third place, where a sign with a man in swim trunks was shouting "Hoppy". We entered as a group of five, feeling like we were in a hidden adult hideaway. We ordered drinks and the food was tasty, especially the chili con carne. The atmosphere was pleasant, the owner was entertaining, and we all had a great time. We'll definitely be back.

This restaurant was deep in many ways. There is a shop in a place where I would never be able to find by myself. It was located in a corridor with artistic snow mountains (I should have taken a photo - what a shame), twisting left and right. The shop was hidden deep in the corridor. From the atmosphere outside the shop, you could feel a slightly different vibe. As soon as I entered, I could smell a spicy curry-like scent. There was one customer sitting at the counter near the entrance. Older men were sitting further back in the counter. I ordered something called Otaru Highball first. When I asked what Otaru Highball was, the owner kindly answered. They prepare it by chilling the glass, whiskey, and soda without ice, inspired by Yokohama Highball. I see, so it doesn't get watery over time. It's deep. The scent I've been smelling is chili con carne, I was told. It's a favorite food of detective Columbo. It's a Mexican dish, and since I've never tried it before, I decided to order it. It was delicious. The perfect spiciness and flavor. The melting cheese might be helping to balance out the spiciness. It's deep. Otaru nights are full of firsts.

I was drawn to the menu called Otaru Highball and decided to visit. They make it by chilling the glass, whiskey, and soda so cold that they don't need to add ice, ensuring it doesn't dilute. The method is exactly the same as Kobe Highball, but they started it in Otaru for the first time, so they named it "Otaru" Highball. The menu is not extensive, but each item is very delicious. I especially liked the Chili Con Carne. It's a dish with a spicy aroma that goes well with both Highball and beer. What's more, it's rare to find a place that serves Sapporo Beer's Red Star!! The owner's recommendation is apparently Hoppy, but I find other items too enticing to try it. The owner seems to be particular about the tools, so when I ordered hot sake, they served it using an antique from the Edo period. It was a delightful moment to enjoy delicious drinks while listening to the owner's passion for alcohol.

2016.8.6 (Added 8 images) On this day, I wandered around the izakayas and bars in the city. I couldn't miss this place in Otaru, so I visited with my classmate S. By the way, the episode of "Ad-machi Tengoku" on August 13 is a special feature on Otaru, and the production company spent about a month researching the city. I thought this place would be featured, but when I asked the host Hoshino-san, he said, "We didn't receive an offer." It's a bit disappointing that this place won't be on TV. Well, on weekends, the "Hoppy Garden" is open in the restaurant's garden, and you can drink from noon, so it's nice to drink outside in the summer. The menu is exclusive to the garden. We started with a Pirate Hoppy and S enjoyed the century egg tofu. Then, we had the squid croquette from Irifune Market and Sakata Shoten as a side dish, and enjoyed a Otaru Highball. With this, you'll be a true Otaru local (laughs). 2016.5.16 (Added 4 images) On this day, I was with reviewer K. After leaving "Fujirin," we headed to K's favorite place, "Hoshi no An - Kaze no Iro." We had been here before, but the location has now moved to across the street from the previous spot. They say the address is the same, so I haven't requested a correction on Tabelog. The atmosphere inside is still like a hidden adult retreat, with a great vibe. And the customers are always impressive! This time, we met a veteran in the theater world and a famous scriptwriter who has worked on dramas set in Furano, Jamanesan. And K, who was with him, is the head of a company with over 1,000 employees. By the way, I'm just a handyman for a "company not in the service of the Imperial Household Agency" (^^;) Normally, I would stick out like a sore thumb, but I was quite drunk, so I didn't care who they were, and we had a fun time together. Here, you can enjoy Hoppy and Baishu, and they also serve Tamagoyaki made with the same griddle as the one used at "Kanda Matsuya." You can really feel like you're in the downtown area of Tokyo. You can also order Chanja from "Onmaki Kitchen," which you can only eat here in Hokkaido. The Chanja was just brought back from Tokyo by the owner Hoshino, so it's not aged much, but it's still very easy to eat. I always order the century egg tofu here, and the Bibin noodles are also top-notch! I drank too much at the first place this day and ended up a bit drunk. My memory was spotty, and I had a rare hangover the next day (>_<) When I went to a certain diner for lunch, the master told me, "A lovely lady was here until a while ago, saying she was introduced by Hidanda." What! Jamanesan was here again!? Hmm, I don't remember much because my memory is fuzzy (^_^;) 2014.12.12 (Added 12 images) After leaving "Gatsuyashimazaki," the two of us headed to this place, "Hoshi no An - Kaze no Iro." K recommended this place as he really liked it when he visited last time in May, and I also love this place. After all, it's a unique bar in Otaru with an extraordinary level of dedication. Many people in the food and beverage industry visit, and this time, we met M, the beautiful kimono-clad proprietress of a sushi restaurant that has won a Michelin star. Here, you can enjoy the Tokyo downtown classic shochu Hoppy and Kinmiya in Otaru. K seemed to be putting in extra effort when he drank, maybe because he had a drink with the president of Kinmiya during his business trip to Mie Prefecture (^_^;) Whenever I come here, I always order the century egg tofu. And if you're lucky, you can also eat Chanja, shared from "Onmaki Kitchen" in Shinjuku! This time, it was available! And it even came with a sweet and spicy miso on the side. This miso tastes similar to the one served with sangchu at Oinmon, a popular yakiniku restaurant in Otaru. The new limited-edition dish, Bibin noodles, is a reproduction of the dish served at "Onmaki Kitchen." I mixed it well and found that it was quite spicy with the gochujang, but the sweetness (deliciousness) caught up later, and before I knew it, I had finished it all. For the new drink menu, I tried the Matcha Highball.

This is my first visit. I went to Poppy Garden for the first time. Since I finished work early, I went to Ishii-san's place, which opens at 5 o'clock, to wait for my mother's souvenir yakitori. I had a few skewers of yakitori, beer, and highball while waiting (^_^;) The Poppy I drank in a chilled beer mug was amazing. It was easy to drink and went down smoothly. Then I ordered chili con carne and century egg tofu and waited for them to arrive. The chili con carne was delicious! The balance of spiciness and flavor was great and went well with Poppy. I tried the century egg tofu in the recommended way by the owner. I mixed everything together and took a bite with a spoon. So tasty! The flavor and texture were great. I also thought it would be delicious to eat it over rice. I've decided to visit again!!!

Now, onto the third bar in Otaru, I was taken to a pretty deep location (‾O‾;) This place is an old-fashioned drinking alley, but it's a mystery whether all the shops are open or not! Among them, I entered a shop in a building that is about 40 years old with a Hoppy flag hanging outside, and when I peeked inside the shop... it was about 80% full with only counter seats available~~ However, I managed to get in ^^ My stomach was already full, so I ordered a Sanrei Hoppy (500 yen) which they were serving. My reviewer friend ordered a beer and we toasted~ Then, we were served an appetizer, which was a light miso series this time ^-^ Taking another look around the shop, it had a pretty miscellaneous feel and was mostly filled with men! Oh, I realized that there's not much time left until the last train to Sapporo!!! So, I ordered their specialty Green Tea Highball (500 yen), and a strange song started playing as they made the Green Tea Highball rhythmically (‾O‾;) I didn't have time to eat this time, but there were some menu items that I would like to try next time~ I'll make sure to go a bit earlier next time and try their simmered dishes too!

The continuation of the previous work, two drunken old men stroll through the town of Hanazono, with K, a representative reviewer of Otaru, being the one to rely on for studying Otaru's food culture. Well-known information magazines like H and O, as well as other media sources, often rely on his reviews for information, as his posts are usually the first to appear. After enjoying Otaru's yakiniku culture with K, we ventured into a dimly lit alleyway in Hanazono, where we were guided to a sophisticated adult second venue. We entered a shop with an inviting atmosphere, and the interior was incredibly unique and mysterious. The scent in the air was even stronger than Keipapa's, and the depth of the uniqueness in the shop was unparalleled. The first toast was with Pirate Hoppy, a mixture of hoppy and rum that exudes a wildness that pirates would appreciate. Later, we ordered regular hoppy, and the way it was poured was a perfect execution of the recommended method by Hoppy Beverage, proving the master's skill. The first dish recommended by K was the century egg tofu, which was truly delicious. The strong flavor of the century egg was balanced out by the tofu, creating a perfect harmony. Next, the shop owner showed us the shop's three divine tools: a charcoal-fired hot sake pot, Kanda Matsuya's tamagoyaki pot, and a charcoal-fired container for serving roasted seaweed in the best condition. The tamagoyaki pot from Matsuya is not commercially available and was obtained after years of waiting from an Edo craftsman. We enjoyed the conversation with the master while the alcohol flowed. Eventually, we were too drunk to continue and had to leave K behind to make our way back to the station. As we wandered aimlessly towards the station from Hanazono, a police car stopped us. Inside were a young policewoman and a young policeman conducting an identity check. It had been 29 years since I was mistakenly detained as a student activist in a police box in Shinagawa, Tokyo. It was a moving experience! It's not often that you get to experience an identity check! As drunken old men, we wanted to intervene in their relationship, but we exercised self-restraint. Perhaps we have grown up a bit.

I went there on a whim. It seems to be empty on Wednesday nights. I tried my first Hoppy! I had the "Three Cold" (a glass, shochu, and Hoppy). The snacks were simmered pork intestines and chili con carne. Both were delicious! The Hoppy went down smoothly, and I ended up ordering a black Hoppy as well (laughs).