During my visit in April (22.4), the last time I was here was in November when Yoichi was covered in snow and the roads were frozen in the dead of winter. This time, in April, the cherry blossoms were in full bloom and the local seasonal ingredients had changed completely, featuring items like asparagus, razor clams, and bamboo shoots. Chef Niki's dishes have become even more refined and evolved. Two dishes that impressed me this time were the Yoichi herring and the hairy crab paella. The Yoichi herring was served as a separate appetizer this time, resembling a beautifully finished terrine. The refreshing taste of the herring, unique to oily fish, combined perfectly with the sweet and sour taste of the shiso and basil garlic, the pop of the sansho pepper, and the umami of the salt koji sauce. The hairy crab paella had the classic taste of the crab's sweet umami and the paella soaked in crab broth and miso, but with a refreshing aftertaste due to the yuzu-flavored aioli sauce. If I may be so bold to suggest, having a choice between hairy crab and squid ink paella would make me even happier. It was less than half a year since my last visit, but I was able to thoroughly enjoy the more refined Modern Spanish cuisine.

This is my third visit to LOOP. My first visit was for accommodation, the second was for lunch. After that, both dinner and lunch were fully operational, with a great selection of evening courses. The casual plate lunch is no longer available, and it has been replaced by a 5-course lunch. I had been wanting to try it out, so I seized the opportunity when there were fewer tourists due to the snowfall and managed to make a reservation. Before the reservation time, I stopped by Aragaki Shoten to buy flatfish, shako, and cod, and at Kakiyama Shoten, I bought apples. However, when I looked at the menu, I realized that there were overlapping ingredients. I had been expecting to have amberjack sashimi, but I was mistaken! However, the professional cooking was truly outstanding. The 5-course lunch costs 3850 yen. There was also a wine pairing course for 5500 yen, but I decided to order individual glasses because three glasses were my limit, and I didn't want to get drunk in the car on the way back. When I saw the bottles prepared for glass wine, I noticed my favorite Settsu Nauta from Yoichi Wine! I had bought it for the first time in 2019 from Harada Shoten in Eniwa and found it so delicious that I had been searching everywhere to get an additional bottle. I finally managed to get one. I have stored a total of three bottles from 2019 and 2020 carefully in my home cellar. I had been thinking about enjoying it with LOOP's dishes for a while, so my wish came true. I immediately ordered a glass. The first dish was Kinbijin carrots from Makari Village. It had finely chopped flatfish in a fluffy mousse. Delicious - I love carrots, especially colored carrots, so I was delighted to see my favorite ingredient in such a lovely dish. The second dish was North Island pork pate. It's a signature dish and always thick and wild, which I love. The second wine was Tada Farm, another favorite of mine. I love it so much that I even went to the winery to buy it and become a grape tree owner. I always drink red wine, so I had never tried white wine before, but I decided to try Chardonnay recommended to pair with the cod. It was delicious - with a fragrant apple aroma. I want to drink this on Christmas! I need to buy some. The third dish was cod. The cream sauce with monkfish liver and yuzu was an accent. It was the best dish of the day! The cod was firm and smooth, and the sauce was so delicious that I wiped the plate clean with bread. I decided to have Pinot from Rita Farm to pair with the fourth dish of North Island pork. I had it during my last lunch, and it was perfect for the pork. There are many restaurants in Niseko and Sapporo that serve North Island pork, but I think it tastes the best at LOOP! The tender, moist, pink meat was served with delicious Silk Sweet. I often eat Silk Sweet at home, but when professionals cook it, the sweetness is different. Amazing. The dessert was Yoichi apple ice cream. The custard cream on the side and the compote underneath were light and delicious. It's an additional charge, but I also had an espresso. Some restaurants have overwhelming desserts, but this amount is just right for me. The concept of encouraging wine drinking was clear in this course. Many customers around me were enjoying their drinks. Younger people might want pasta or risotto as well, but for our age group, this amount of food is just right. It allows us to enjoy the wine. I fulfilled my dream of drinking wine from my favorite winery with LOOP's dishes. I'm so happy. I want to stay overnight next time to try the dinner menu. I always find the reviews from others so professional with wonderful expressions about the food and wine, but as usual, I just blurt out how delicious everything was like an amateur!

There is a loop in Yoichi, which truly represents the present of Yoichi. A large life insurance office building in front of Yoichi Station was purchased and renovated into accommodation and a restaurant. It is a renovation facility with a good taste, even in the vast land of Japan. The large neon sign of the hotel attached to the side of the building. It feels like a delusion that you have slipped into a rural city somewhere in America. As for the restaurant, it offers modern Spanish cuisine by Chef Ikio, who has experience working at Etxebarri, with wine pairing incorporating Domaine Takahiko. While the focus is on Yoichi wine, we also enjoyed some completely new wines. With each discovery, I marveled at the potential of Yoichi wine.

A rare gastronomy restaurant in Yoichi. Located inside a hotel called LOOP near Yoichi Station. The cuisine is innovative, using local ingredients. Delicate and subtle flavors, with excellent wine pairings. I believe it will only get better in the future!

I visited this place during my trip to Hokkaido. It is a main inn and restaurant in Yoichi. I had the dinner course with a half-pairing. You can taste a lot of Yoichi wines here. However, I felt that they didn't really match well with the food. If they are focusing on local ingredients, they should consider changing the dishes, or if they want to highlight the dishes, they should consider changing the wines. Being too focused on local ingredients can make it feel a bit half-hearted. The food was delicious though! It was truly innovative! The experiential value that the food expressed was truly amazing. I had herring, which was intricate and had no fishy smell. I also enjoyed the sweet shrimp tempura with American sauce and corn. As for the atmosphere of the restaurant, it was quite noisy. While the open kitchen provides a lively experience, the sound of kitchen timers and clattering utensils was quite unpleasant. The staff were very hospitable, with the general manager coming to greet us, but the sommelier made a loud noise when placing water and even spilled some, giving a disappointing impression from the start. Additionally, there were guests at the next table who seemed to be wine enthusiasts, and they were given extra wine as a service, while I, who had opted for the half-pairing, did not receive the same treatment. It didn't feel great to witness that. I would recommend this place to those who want to enjoy wine quickly when they can't go on winery tours.

A hotel with a wine pairing concept has opened on the rotary at Yoichi Station. While you can visit the restaurant alone, we decided to stay overnight. The innovative cuisine focuses on local wines from Yoichi and Niki, with a mix of international flavors but a strong Japanese influence, especially with the abundance of seafood. We opted for the pairing course, and the dishes and wines included: - Uni and sweet shrimp, white asparagus mousse paired with Domaine Ichi's Ezo Sparkling - Button shrimp paired with Tradition Rosé - Herring sushi with karasumi and mountain wasabi topped with plum sauce paired with Le Rêve Winery's BONBORI - Yoichi salmon with tomato sauce paired with Hira River Winery's Rosé - Flatfish with snap peas paired with Rita Farm's Sauvignon Blanc - Flounder and asparagus with lily root and Americana sauce paired with Niki Hills Chardonnay - Obihiro beef paired with Soga Takahiko's Yoichi Nobori - Hair crab paella - Melon, orange, and yogurt sorbet paired with Kimura Vineyard's Late Harvest The Japanese wine's umami flavor complements the seafood dishes perfectly. Each dish is delicious on its own, but the wine pairing enhances the flavors even more. It feels like the menu was carefully curated to complement each other. The only exception was the Niki Hills Chardonnay with the flounder, which clashed a bit for me, so I preferred to enjoy them separately. Also, while Domaine Takahiko may be hard to find, being able to taste Soga Takahiko's Yoichi Nobori was a highlight. Despite some minor issues with the hotel itself, such as the firm futons and lackluster views, coming here for the pairing dinner experience and staying overnight could be worth it. The hotel's location near the station also makes it easily accessible by train!

<Introduction> As we entered 2023, I was determined to write a more impressive review of a restaurant that left a strong impression on me. This particular restaurant was recommended by a gourmet from Hokkaido, and it was known for offering an exquisite dining experience with Hokkaido's seafood. In celebration of my daughters' birthdays, who are currently studying in Hokkaido while I reside in Gifu, I decided to splurge on a special meal at this restaurant to mark the occasion. <LOOP Chef Niki's Early Summer Yoichi Cuisine> For this visit, we opted for the chef's special course. While I had initially planned to record a video of the dishes, time constraints led me to request the restaurant to provide the details of the meal later on. Here is a summary of the dishes we enjoyed: - Asari Clam Flan: A combination of white asparagus mousse, jelly, and Yoichi's Baifun sea urchin. - Yoichi Oysters: Single-seed oysters available only in June, served with a citrus sauce inspired by ceviche and coriander oil. - Button Shrimp: Freshly caught at Yoichi Port, prepared rare with grapevine center. - Hakodate Sea Urchin: A comparison with Yoichi sea urchin, served with smoked Murasaki sea urchin, Asparagus sauce, and spear squid. - Yoichi Cherry Salmon: Paired with pesticide-free microgreens and tomatoes from Niki Town. - Menuki: Sweet shrimp essential in summer, served with a luxurious sauce inspired by Américaine, accompanied by asparagus from Takimoto at Akai River. - Ezo Deer: Roasted deer loin from Shiranuka Town, infused with grapevine aroma. - Hair Crab: A signature dish at LOOP, a crab and rice dish reminiscent of paella, enhanced with ginger. - Strawberry: Made with Kenjiro strawberries from Hakodate and milk from Yamanaka Ranch, turned into condensed milk ice cream. - Financier: Financier made with Niki's homemade miso, utilizing roasted soybeans for a fragrant touch. <Impressions> I was truly overwhelmed by the quality of ingredients and the high level of culinary skill demonstrated by the chef. Each dish was exceptional, with no disappointments. While I particularly enjoyed the Ezo Deer steak due to my fondness for game meat, the seafood dishes, especially the sea urchin and oysters, stood out impressively. The Crab paella-style rice dish was not only visually stunning but also showcased the flavor of the crab in a remarkable way. Additionally, the opportunity to compare and savor two varieties of premium sea urchin from different regions was outstanding. The service at the restaurant was exceptional, especially the gesture of offering over six varieties of non-alcoholic fruit wines to my daughters who do not drink alcohol. This particular service seemed to have left the biggest impression on them. Having visited several renowned French and Italian restaurants in Sapporo for work, I found this restaurant to excel in overall satisfaction. I am looking forward to revisiting during a different season to experience their winter menu. I highly recommend this restaurant to those looking to indulge in Hokkaido's local seafood luxuriously. While the price may be on the higher side, I believe a similar meal in Tokyo or mainland Japan would cost at least 40,000 yen per person. The restaurant truly showcased the advantages of Hokkaido, particularly its coastal towns, through its exceptional cuisine and hospitality. My daughters were delighted and considered this experience a wonderful gift, surpassing any material present. Through these exquisite dishes, our family bonds were strengthened, creating lasting memories. I am truly grateful to H-san for recommending this fantastic restaurant.

LOOP, located right in front of Yoichi Station. I visited by car and there were red color cones at the back where three cars could park, making it convenient for parking. The restaurant has a spacious area and also serves as a hotel restaurant. They have a wonderful selection of Yoichi wines. The lunch course costs 6600 yen and includes: - Yoichi oysters: small but rich in flavor, perfect for this season. Served in a ceviche style with chili spiciness and Setoda lemon acidity. - Uni from Yoichi: on top of a flan with white asparagus mousse, sweet shrimp, and Uni from Yoichi. Flavors are tied together with jelly. - Herring sushi roll: vinegar-pickled herring, vinegared rice with shiso leaves and pickled ginger, homemade karasumi, mountain wasabi, and shiso flowers. - Yoichi cherry salmon: cherry salmon mi-cuit, low pesticide tomatoes from Miki-cho, white asparagus, tomato espuma. - Croquette: cream croquette with prosciutto. Freshly fried and hot. - Menuke: premium fish, Menuke, sweet shrimp with Americaine sauce, Lily root, green asparagus. - Homemade focaccia. - Low-temperature cooked North Island pork loin: served with sweet and beautiful mustard. - Basque cheesecake: served with Yamanaka Ranch milk ice cream. The balance of flavors in the oyster dish was exceptional, bringing a taste of Spain to the palate. The cherry salmon mi-cuit paired perfectly with my taste buds, especially with tomatoes. The croquette's softness, the Menuke's cooking, and the richness of the Americaine sauce were all top-notch. The only downside was the pork, which was very fatty and delicious but difficult to cut with a knife. It would have been better if it was pre-sliced. The Basque cheesecake was incredibly tasty, and the ice cream complemented it perfectly! As a designated driver, I opted for a non-alcoholic drink, the Flower Soda, which was lightly sweet and refreshing. I also had herbal tea after the meal, which was served in a pot that could fill three cups for 400 yen. However, I highly recommend the wine pairing! The pairing includes 8 wines, mainly from Yoichi, and costs 8800 yen. The wines were outstanding, showing the high level of winemaking in Yoichi. The chef and sommelier at LOOP were fantastic. Next time, I will definitely indulge in the wine pairing!

✔️The chef at Etchebarri✔️There are plenty of Yoichi wines. The chef was from the top-ranked restaurant Etchebarri, and the sommelier was from Thierry Marx or Monolith, making it very luxurious. Moreover, the lunch course is delicious and satisfying for the price of 6,600 yen. The wine pairing with only Yoichi wines is recommended, even though it is more expensive than the course fee, the amount is sufficient and Takahiko can also enjoy it. The restaurant is located inside a hotel near the station, and the appearance and structure are not typical of a hotel, it is a mysterious 2-3 story building. The seating is spacious and the atmosphere is comfortable. The dishes include: Coco Farm Winery / Hokkaido Clam Fran, White Asparagus Mousse and Jelly, Uni, Shrimp. Sapporo Fujino / MIKINOHOTORI→Ishiyari Squid, Black Olive, Anchovy Paste, Deep-fried Lily Bulb, Dried Scallop Powder. L'Reve Winery / BONBORI 2021→Refreshing orange flavor. Herring Sushi with Shiso Leaf, Pickled Ginger, Wasabi, Karasumi. Rita Farm & Winery / Wind Vineyard Sauvignon Blanc 2021→Slightly surreal. It had an orange wine-like color with no typical Sauvignon Blanc characteristics, but had a rich and flavorful taste. Cherry Trout, Egg Yolk, Honey Mustard, White Asparagus, Fermented Carrot. Sapporo Fujino / Yoakenokarasumenuki Yogurt, American Sauce made from Sweet Shrimp. Domaine Takahiko / Yoichi Nobori Passetoutgrain 2020, 85% Pinot Noir, 15% Zweigelt (from a local farmer). Pork loin with Fuki Shoots, Fuki, Olive Oil. Chitose Winery / North Wine Kerner Late Harvest Kimura Vineyard 2020, Figs, Crumble, Yogurt, Lemon Jelly, Tuile.

The course seemed to require a good understanding of the dishes, but I couldn't remember the explanations at all. I admire YouTubers and people who write detailed reviews. Overall, the plating was beautiful, the flavors were carefully prepared, and it was a wonderful course. The herring sushi, scallops, beef, and paella were especially delicious. It was a course to enjoy with wine. I had been looking forward to it after seeing it on Instagram, and it lived up to my expectations, but I think it would be even more enjoyable with some wine knowledge. There were also visitors from outside Hokkaido, and it was a night where we could taste Hokkaido through wine and dishes. It was a luxurious experience!! The restaurant doesn't look very impressive during the day, but it suddenly becomes stylish at night. The restaurant looks quite lovely from the outside.

My wife and I stayed overnight and happened to attend a special dinner where wine grape producers explained about grapes and vineyards while pairing wine with food. It was a night where we could feel the strength of grapes grown in the harsh land of Hokkaido, and enjoy a wonderful meal that looked and tasted amazing. It was a special evening where we could savor the sense of uniqueness.

I enjoyed dishes that value local ingredients and pair well with Yoichi wine. My favorite dishes were the steamed oysters and paella. The only downside was that I felt a bit out of place dining alone in such a stylish setting. I may have been overly self-conscious, but I ended up feeling a bit nervous.

I am renovating an auberge in front of Yoichi Station, which used to be an office of a life insurance company. The cuisine and wine are mainly sourced from Yoichi, and even though I usually don't like beets, they were surprisingly mellow. All the dishes were delicious and easy to understand, and the wines were all unique, mostly not found in typical pairings. According to the sommelier, last month the head sommelier from Noma in Copenhagen stayed at our inn and visited various wineries in Yoichi, accompanied by a wine shop attendant from A○ Company in Kyoto. It's no wonder the experience was so great! However, as someone in the interior construction business, I have to say that the interior and furniture are not quite up to par... As for the guest room interior, it's a bit lacking, haha!

The dish that combines sweet and creamy yellow beets with smoked cuttlefish after the pink beet mousse was a perfect balance of dill and other herbs that made me feel really happy. The herring sushi with koji sauce and grated wasabi was exquisite, with the richness of the herring complemented by the large shiso leaf and pickled ginger. It paired really well with the acidity of the Panset from Hirakawa Winery! The Domaine Takahiko Somaniyon Blanc with white aioli, ethnic spices, and parsley oil was a delight. The Rita Farm Sauvignon Blanc was rich and flavorful, and I ended up purchasing a bottle! It went perfectly with the fish, shellfish, and liver sauce. The Domaine Mon Zweigelt with a playful twist of cassetourgraine was deep and plummy with a spicy edge, yet elegant and natural. The light and tender North Island pork with a cool knife was refreshing. The Kimura Farm Pinot Noir Rosé had a deep flavor despite its light color, and paired wonderfully with the rich and flavorful paella. The Kerner Late Harvest and Nikka's apple wine dessert, showcasing local love, left a lasting impression.

At Shakotan Station, you can embark on a great adventure revolving around Shakotan wine! Wine lovers should definitely check it out. Just like the Red and White Song Battle, there are numerous dazzling stages featuring Shakotan wine. The highlight is the extremely rare and delicious red wine "Nanatsuboshi" by Domaine Takahiko, which resonates with the deer in Shiranuka. Domaine Takahiko's wines are so delicate and exquisitely delicious! Shakotan Town, which is relatively warm in Hokkaido, has a climate similar to Burgundy. The Shakotan area is a wine kingdom with 15 wineries in Shakotan Town, 5 wineries in Nikicho, and over 50 grape-growing farms for wine production. I heard that you can go winery hopping at popular restaurants run by a former sommelier who worked in France, Ginza, and Spain, such as Kyoto Kitcho attached to a hotel in front of Shakotan Town, and "Etxebarri" from Spain. The hotel rooms are extremely stylish, making you feel happy and able to sleep after drinking. They eliminate unnecessary things like showers only and no breakfast, showing the simplicity of subtraction like a Japanese sword. Today is Friday, and there are 6 groups of customers (3 couples and 3 individuals), probably full. All the customers around me ordered wine pairings. For example, pairing Shakotan autumn salmon mousse topped with salmon roe with Chitose Winery's Pinot Noir Rose 2020 (Pinot Noir from Kimura Farm in Shakotan). Pairing Shakotan herring with Hokkaido Kitaa! Winery's Ponse Tail de Yoichi Pensees 2021 (mainly Pinot Blanc, but details are undisclosed). Pairing Shakotan cod with cod milt with Domaine Mon Soumanion Blanc 2021 (linked to Mr. Soma) - a Sauvignon Blanc 100% from Soma Farm, a winery of a young winemaker gaining attention nationwide, who trained under Domaine Takahiko. Pairing cannelloni pasta with white sauce, potatoes, and cheese from Niseko Cheese Factory with Rita Farm and Winery's Wind Vineyard Sauvignon Blanc 2021 by Yuriko Sugawara, a winemaker from Shakotan. Pairing crispy Shakotan soy skin and lightly grilled meat with Chardonnay 2020 from Tada Farm in Furano, Hokkaido, which won a bronze medal at the Japan Wine Competition 2022. Pairing Shakotan Ezo deer loin and heart with a surprising double pairing, including Domaine Takahiko's label - Domaine Takahiko Nanatsu Mori Pinot Noir 2019, an extremely hard-to-find wine. The wines produced by Domaine Takahiko are highly acclaimed domestically and internationally, and in 2020, they were selected four times at the world's best restaurant, "Noma" in Denmark. The popularity is at a global level. Pairing Le Reve Winery's Elegance 2021, a Merlot from Asahidai in Nikicho, with Drenner Pinot, which is a challenging direction compared to Pinot. This one is also wonderful. Pairing Nikicho hairy crab Paella with Domaine Gros Vincent Gros Try 2020, an orange wine from Alsace, France - it was too good to be true, and I was delighted. Then, they asked if I wanted an additional wine, and I eagerly requested a red wine. Domaine Atsushi Suzuki Tomorouge 2019 - delicious! This hard-to-find wine was created by Jun Suzuki, who was fascinated by Domaine Takahiko and opened his winery in 2021 after training. His wines are truly amazing!

I went to Yoichi Loop in Hokkaido~!!! Located near Yoichi Station, which is a suitable area for winemaking, Yoichi Loop opened in September 2020, offering hard-to-find local brands such as Soga's wine. It is like a wine hotel that also handles restaurants and hotels. The efficient general manager, Mr. Kuratomi, and the gentle smiling chef, Mr. Niki, allow you to enjoy a wonderful gourmet experience in Yoichi at Loop. It's a bit far from Sapporo, beyond Otaru, to Yoichi in Hokkaido, but we went there as a family. Loop, where the restaurant and hotel are integrated, is a concept where you can relax in the hotel after enjoying the restaurant. The stylish interior of the hotel is also stylish for drinking wine. It's time to go to the restaurant, and this day we were guided to a private room. The private room, which is designed like a wine curve, has a cozy atmosphere like being in seclusion. This time, I tried the pairing of Yoichi wine recommended by Mr. Kuratomi!! Omakase course 11,000 yen, Pairing 14,000 yen. Menu: Yoichi autumn salmon with salmon roe and salt koji sauce, Yoichi herring pressed sushi lightly seared and sandwiched with large leaves, Yoichi cod and shirako with a rich sauce based on clam broth, Cannelloni with minced pork simmered in white wine and mashed potatoes, Soy from Yoichi, roasted rare with crispy skin, served with local sweet tooth beauty, Basque sauce, Ezo deer loin and heart with honey dolce sauce, served with mushrooms and peas, Hair crab and Yoichi mini tomatoes, Nanatsuboshi paella with yuzu pepper mayonnaise. The chef's paella is a luxurious paella, and it's amazing. Yoichi pumpkin Mont Blanc, a delicious Mont Blanc that disappeared in an instant, with a subtle sweetness that even children can enjoy. The lineup of wines paired: KIMURA VINEYARD PINOT NOIR, Terre de Yoichi PENSEES from Hirakawa Winery, nora pon, Kaze no Vineyard Sauvignon Blanc, Dom gris, muscat, Domaine Takahiko Nanatsumori Pinot Noir. Enjoy wine at a restaurant and hotel that are popular now. How about enjoying winery tours in Yoichi and dining at restaurants?

I enjoyed every dish from start to finish, it was all very delicious. The stylish soup, the paté of Kitajima pork (with bread too!), the yellowtail, the roasted Kitajima pork, and the pumpkin Mont Blanc, all delicious~ Next time, I definitely want to try their dinner menu!!!

In Yoichi, there are a few interesting shops that caught my attention, but since there are few places to stay, I had to look for a place where I could stay, have a delicious meal, and also enjoy Yoichi wine. There were two options, and one was fully booked, so I ended up choosing this one. - Atmosphere: The hotel and the restaurant share the same entrance. The exterior looks retro, but the interior feels new. The hotel rooms are on the second floor. - Ordering process: I made a reservation for accommodation and dinner online. I received a confirmation call beforehand, inquiring about the parking situation and any allergies. They also confirmed the starting time, which was either 6:30 PM, 7:00 PM, or was it 6:00 PM? Payment was required before going up to the room, and they accept cards. - Customer base, crowd: Mostly pairs of two. - Stay duration: 7:00 PM - 10:00 PM. Dessert was served with a 15-20 minute interval between dishes. - Service: Smart and polite. - Menu: The course menu featured Yoichi and Ishiwari wines from Hokkaido. - Parking: Available and free. - Price: ¥19,000 including accommodation. I also purchased 2 bottles of wine, beer, etc. It was delicious and enjoyable. The ingredients were delicious to begin with, and the chefs made them even more delicious.

I can't believe you can eat Modern Spanish cuisine in Yoichi! The dishes are all beautiful and delicious, and the wine selection is amazing! The crab paella was delicious! I thought the desserts were really delicious too! The pastry chef has a good sense of taste! If you're going to Yoichi, I recommend going with the hotel package!

I wanted to come at night for a long time, but I didn't have the opportunity. I used it for lunch. I was able to enter without a reservation. The atmosphere was more casual than I imagined. There were three menu options: chicken sauté, fish fillet, and the pork bowl I chose, made with limited-use Kitajima pork from Yoichi. There was also a plate without rice to pair with wine. All the customers were older ladies, even on weekdays, enjoying their drinks. The dish arrived after a short wait. It was a grilled pork with a light coating. The pork had a good volume and not just fat, with plenty of meat. The rice portion was not small. The egg seemed to lack any particular attention to detail. I think it would be better with a rich sauce like the pork bowls in Obihiro. If you think of it as a LOOP bowl from Yoichi, it makes sense. The miso soup had mushrooms, large tofu that interfered with the sliminess of the mushrooms, and daikon radish. The miso was delicious though. As soon as I finished eating, the tray was promptly taken away. There were several reminders to order drinks, which was different from my expectations of the place. The upper floors are a hotel, and I was thinking of eating and staying, but I hear the rooms are simple. Maybe it was better for lunch. Thank you for the meal.

Second visit. This time, I only visited for dinner without staying overnight. The food is very delicious! The wine is also quite good. There is something about the dishes here that makes me want to eat them over and over again. I think they would go even better with wine.

On this day, I took a spontaneous train trip to Yoichi. I first went to have lunch as a preview of Hotel LOOP, which was recommended by Mairebi-sama. The location is right in front of JR Yoichi Station with good access, and the hotel's exterior looks like something out of an old movie, which is surprisingly new (the neon sign is like an American motel?). Yoichi is famous for the Nikka Whisky Yoichi Distillery, featured in the NHK morning drama "Massan," but recently it has also gained high praise as a region for domestic wine. The concept here is to enjoy wine with an abundance of Yoichi seafood, meat, vegetables, and fruits. The hotel has rooms on the 2nd and 3rd floors, and a bar on the 1st floor, creating a stylish atmosphere that lifts your mood. As the name suggests "bar," the menu mainly consists of Spanish cuisine, created by a chef who trained at a Michelin-starred restaurant in Spain and a sommelier who served at a Michelin-starred restaurant in France, considering the compatibility of Yoichi's ingredients and Yoichi's wines. This time, since it was lunch and I was alone, I just had a quick lunch, but the one plate was incredibly delicious. The pork loin was particularly well cooked! I am now looking forward to dinner even more!! With the end of the state of emergency approaching, it might be time for a trip soon. I want to stay and review it while I'm still in Hokkaido. ♡