After finishing the tour of the Nikka Yoichi distillery, we went into shopping mode. However, we decided to take a break at the restaurant in front of the retail store. The exhibition facility was of high quality, but the restaurant had a simple yet elegant atmosphere. Even though we weren't very hungry since we had lunch earlier, I, as the driver, ordered ice cream, while my wife decided to try the apple highball. The ice cream was absolutely delicious! It was on par with the Trappist monastery we visited recently. My wife also enjoyed the apple highball very much. Nikka used to be known as Japan Fruit Juice Co., right? The service was very polite and high-quality, without any hint of arrogance. We could feel the company's tradition and quality, as well as the respect for the founders and their spouses.

This place is officially a pub for some reason, even though it's inside a whiskey factory. They should just leave the food to the nearby Osaki Store and turn it into a pub for night operations, haha. Long ago, you could eat Genghis Khan here when it was the Asahi Beer Garden Nikka Shop. Wouldn't it be more prosperous if they served Genghis Khan as the main dish? The gift shop next door is always crowded with Asian tourists buying up limited edition items, but they offer menu items in the 1000 yen range, which is surprising! Roast Chicken 1/4 cut plate 960 yen, B Set Croquette, Soup, Rice 750 yen, Pot Still Smoked Dish 1300 yen, Small Salad with Vegetables 380 yen. Thank you for the meal! (^^)v

The restaurant attached to the distillery offers a wide variety of drinks on the menu, with many different highballs to choose from. The main paid whiskey tasting is not here, but in the paid tasting area within the museum. The food is not elaborate, but it was delicious and served quickly, making it a great accompaniment to the drinks!

Summer in Hokkaido, a solo trip for two nights and three days. It's already the third day, and I'm at a restaurant located inside the Nikka Whisky Yoichi Distillery. After thoroughly studying Nikka's history and whisky at the museum (free admission), it's time for lunch. The founder of Nikka Whisky, Masataka Taketsuru, established a factory in Yoichi Town and studied authentic whisky making in the UK and Scotland. There, he met a woman named Rita (real name: Jessie Roberta Cowan), married her, and this beautiful woman, Rita, has a shop named after her. Since I had a hearty breakfast, I decided to go light with some drinks and snacks here... so I ordered the homemade smoked egg potato salad for 860 yen, Rita Highball for 450 yen, and the summer limited edition Ocean Blue Highball for 580 yen. The potato salad was filled with chunks of potatoes and was quite filling, not really a light snack. However, when I added garlic chips, the deliciousness doubled, and I ended up finishing it all (^_^;) The Rita Highball is made by mixing apple wine with carbonated water, giving it a noticeable sweetness that would appeal to women. The Ocean Blue Highball had a transparent color like the clear blue sky of midsummer ♥ This one was also slightly sweet. Looking around, it seemed like the roast chicken was the most popular dish. Even the 1/4 size seemed like a huge portion. But it looked incredibly delicious. Now, I'll check out some souvenirs before exploring more of Yoichi. Thank you for the meal.

This is a restaurant located inside the Yoichi Distillery of Nikka Whisky. There are many dishes inspired by the Scottish recipes of founder Masataka Taketsuru's wife, Rita. We had Hokkaido pork simmered in Nikka cider and potato croquettes, Hokkaido cod fish and chips, homemade corned beef sandwich, and golden pudding (with marmalade sauce). The portions were surprisingly large for each dish, and we shared them between two people and were already full. The fish in the fish and chips was huge! Everything felt homemade and made with a warm heart. It was very delicious. The roast chicken plate seemed popular, as many people were ordering it. It looked delicious and had a great portion size. By the time we left, the seats where we took photos were all filled up, and the restaurant was bustling. A wonderful memory of our trip! Thank you for the meal.

When it comes to Yoichi, it's all about Nikka Whisky. Distillery tours require reservations and are already fully booked. I was directed by the staff at the entrance to a museum, shop, and restaurant that don't require reservations, and arrived after a 15-minute walk. I took a break at a restaurant named after Rita, the wife of Masataka Taketsuru, known as Massan. Here, you can enjoy dishes based on recipes left by Rita and taste Nikka Whisky's key malts. And it's surprisingly affordable. Who knew that pouring Taketsuru Pure Malt over Hokkaido soft serve ice cream would be so delicious? Even though I couldn't tour the distillery, I was able to truly experience the origins of Japanese whisky. Thank you for the meal.

Nikka whiskey restaurant. I didn't have a good impression of this kind of restaurant, but I was hungry so I stopped by. The rotisserie chicken, even half of it, was voluminous and the herb aroma was delicious. The spare ribs with sweet sauce were also good. The sweetness of the raisins added a nice depth of flavor. I had a Rita Highball, and it was the first time I learned that apple wine could be enjoyed in this way. I've started pouring whiskey over soft serve ice cream at home and at convenience stores, so I learned a lot from this great restaurant.

The lunchtime was crowded, possibly due to overlapping with tours on weekends. We made a reservation around 1:00 pm and were called in after browsing a neighboring shop (waiting for about 4 groups). We shared a delicious plate of pasta with anchovies and onions, croquettes, and corned beef sandwich, all with a homey yet elegant taste. Whiskey tasting is also available here. Paid tastings are available at the separate Nikka Museum building.

In late April of this year, the dining facility "Restaurant Taru" inside the Nikka Whisky Yoichi Distillery was reopened as "RITA'S KITCHEN". The menu has shifted to focus on Western cuisine, with a limited selection of dishes. I tried the signature "Roast Chicken" quarter cut and "Homemade Smoked Egg Potato Salad", along with a whisky cocktail called "Crane's Bouquet". The Roast Chicken comes in various sizes, making it easy for both groups and individuals to order, although eating bone-in chicken can be a bit challenging. The Potato Salad was flavorful and filling, served with a variety of vegetables and tartar sauce. The Crane's Bouquet cocktail was refreshing and tasty, although it was missing the lemon garnish shown in the menu photo. Overall, I believe the restaurant caters more to those looking for a light meal paired with whisky rather than a heavy lunch. It would be nice to see more light snack options that pair well with whisky, such as cheese, chocolate, nuts, and dried fruits. Additionally, incorporating seafood dishes like carpaccio and garlic shrimp would complement the coastal location. Expanding the drink menu to include Asahi's premium beers could also enhance the dining experience. Considering the potential demand for limited edition whiskies, extending the bar hours beyond the lunch period could attract more customers. Overall, the restaurant could benefit from reevaluating its business model and menu offerings to better align with its desired atmosphere.

I felt that it was a good restaurant because of the atmosphere inside the distillery and the fact that you can drink delicious alcohol cheaply.