I came back for the first time in about six months since January this year. Everywhere I went was fully booked, but luckily I managed to find a seat here. There was only one group of customers before me. I should plan my visits more carefully next time. For my order, I got: - Room temperature sake - Grilled saury - Grilled eggplant The grandmother at the restaurant was passing down her cooking methods to her son. It was heartwarming. It had been a while since I had grilled saury, and it was delicious. The way it was grilled was perfect. And after finishing the fish, they grilled the skin and bones for us to snack on. Such attentive service. I think I'll come back when the snow has piled up next time.

Local robatayaki restaurant. Enjoyed kajikasoup, grilled mackerel, grilled rice balls, eggplant, squid, and hot sake. They grill the food carefully and thoroughly. A must-try when visiting Otaru. They have fish that you don't see on mainland Japan, so it's best to ask the staff for confirmation. Located in a maze-like shopping street, so it can be hard to find.

New Year's drinking at the fourth bar in 2023. Although the third bar was just for coffee to cool down, I started with a toast with Black Label ε-(´・｀) The continuous dish was octopus with vinegar miso. It was simple and delicious, made with fresh octopus. Now, at the robatayaki, the menu is simple. I ordered! - Yudofu - Hakka smoked fish Watching the Hakka being grilled in front of me was a great accompaniment to the sake. Before the Hakka was grilled, the Yudofu arrived. It was made in the traditional way, with kombu in the pot transferring umami to the tofu. In the middle, there was a rich soy sauce and bonito flakes, creating a delightful aroma. It reminded me of the way my family used to make it when I was young. I felt nostalgic and happy...♬ The Hakka was incredibly delicious with its rich fat. I paired it with barley tea shochu mixed with green tea! It was generous with shochu, which was appreciated, but a bit strong ✧︎◝︎(*´꒳`*)◜︎✧︎˖ Additionally, I ordered: - Kamakura This is essentially marinated herring in sweetened soy sauce. Apparently, this is what they call it in Otaru (ﾟﾛﾟ;ﾉ)ﾉ It was also incredibly delicious. I can't stop saying how delicious everything was, but it truly was exquisite. I won't hesitate to come back here for my next drinking session in Otaru. The conversation with the landlady was also a great accompaniment to the meal.

A shop where you can fully enjoy the atmosphere of the hearth. I visited this place on a whim because the shop I was planning to go to was closed. The shop had a warm atmosphere overflowing with the personality of the master and the mistress. The menu has a small number of items. It's a great place to enjoy some sake and grilled food by the hearth. The hokke (Okhotsk atka mackerel) had a large size and was delicious with plenty of fat. What surprised me the most was that after eating the flesh, they grilled the bones on the hearth again, and you could eat them crispy like senbei (rice crackers)! The head was also sweet, and you can eat the whole fish without leaving anything behind. It's a recommended place for enjoying a little snack while drinking sake.

In April 2022, I visited a quaint little charcoal grill restaurant tucked away on a side street in the Tanukikoji area of Otaru City. The noren curtain had caught my attention for a while. Established in 1966 by the current owner's father, the restaurant has been passed down to the second-generation couple who have faithfully maintained the traditional atmosphere. Although the husband has passed away, their son, the third-generation, is gradually learning the ropes with guidance from the owner. The first thing that caught my eye was the "Hato Kan," a type of warm sake suitable for charcoal grilling. I had seen this at a renowned restaurant in Obihiro before. The sake is heated directly over the charcoal grill, creating a rich and delicious flavor. I quickly switched from Sapporo's Akarengou to "Hato Kan." For sake, I chose a local brand from Sapporo called "Chitose Tsuru," a regular sake rather than a premium one, which surprisingly tasted incredibly good. The sake cups were made of Otaru ware, a type of pottery that is now rare to find. The "Kamakura" dish for 900 yen seemed to be unique to Otaru. According to the owner, it involves marinating herring in their own special sauce. I have never seen "Kamakura" in Sapporo before. We also ordered "Octopus" for 850 yen and "Octagon Sashimi" for 800 yen, both locally sourced from Otaru. The octagon sashimi was frozen and served as a sashimi platter. My companion tried the "Nira Tamago," a soup-like dish with leeks, which was a new experience for them. Feeling adventurous, we enjoyed more warm sake before taking a break to visit the restroom. It was clean, but the design felt distinctly "Showa era," with a rare sight of a traditional Japanese washbasin. If you're curious about the washbasin, I recommend visiting Otaru to see it for yourself. This restaurant is definitely worth a visit.

April 2022. First visit to the robatayaki restaurant "Kajika," which I had been aiming to go to for a long time, with the Charhanist from MyRebi. As soon as we entered the restaurant, we could feel the authentic robatayaki atmosphere. The restaurant is run by a mother and her son. We started with Toribii (bottled beer) for a toast, but quickly switched to ponshu. We noticed a unique item, Hato Kan (pigeon tokkuri), which is rare to find in Otaru. In Otaru, I only knew of "Kiraku" where they called Hato Kan "goppe." They serve Chitosetsuru sake, but drinking Hato Kan with lukewarm or warm temperature makes it incredibly delicious! We ended up having multiple servings of Chitosetsuru thanks to the power of Hato Kan (laughs). For food, I ordered Sohachi Karei, while MyRebi ordered the rare dish of shishamo no kamakura. By the way, Kamakura is a dish where fish is marinated in soy sauce and preferred seasonings, lightly dried, then grilled. I'm not sure why it's called Kamakura (^^; The sashimi included octopus and hakkaku (Louvre), which felt very Otaru-like. The nira tamagotoji was served in a soup style, unlike what I had imagined. This restaurant may not be for those who want a wide variety of dishes, but the atmosphere, sake, and the kind personalities of the mother and son create a special "good taste." Thank you for the meal.

Night falls early in Otaru. Most shops close by 8 PM, with only a few open past 11 PM. I love exploring Otaru, but it's best to start early. This time, I tried to find a restaurant just by looking at the storefronts. When in doubt, I always remember my motto "You can't go wrong with a hearth." So, I decided to visit "Kajika," a restaurant with a cozy hearth. As soon as I opened the door, I saw a large hearth in the center and the owner and former owner's wife(?) greeted me warmly. The interior had a lot of character, with a thick, single-piece counter that exuded history. I was surprised to learn that they use Otaru ware, which has become rare since the closure of Otaru's oldest kiln in 2004 due to a lack of successors. My mother is a big fan of Otaru ware, often buying it from Monokoko in Maruyama, so I love it too. I ordered hot sake, grilled herring, and octopus sashimi. The herring was lightly dried and seasoned to perfection, with a great charcoal flavor. The hot sake was warmed using a "goppe," a tool I had never seen before since the maker is no longer around. It resulted in a smooth and mellow hot sake. I highly recommend this restaurant! I look forward to visiting again soon.

It was the most relaxing shop with a kind motherly atmosphere! The Kamakura, Kasube, and Kasugajiru were all delicious... The hot sake warmed me up in the cold weather.

After 8 pm on a regular night, the shopping street in Otaru was deserted with shuttered shops. However, a few lights could be seen down a small alleyway. Kajika. In conclusion, it was a great choice! The menu mainly consisted of northern fish grilled over a hearth. I had three types of fish recommended by the proprietress, along with sashimi and several homemade dishes. Everything was delicious! The sake served was a local Hokkaido brand. The rice ball at the end really hit the spot. I will definitely be visiting again.

This time, the restaurant was chosen by a friend who treated me. Although I don't have detailed information, I believe the restaurant has been around for about 50 years. The dishes we had were grilled miso-marinated salmon, assorted vegetables, octopus sashimi, deep-fried natto, grilled hokke fish, and beer. The prices for each dish seemed quite reasonable. The fish and vegetables grilled over charcoal were delicious! The grilled hokke fish had a crispy skin that was also edible. Some may find it hard to imagine deep-fried natto, but it was exactly as described and personally, I liked it. Overall, the food was delicious, focusing on bringing out the natural flavors of the ingredients without adding too much. I would rate it 4 out of 5 stars. The service and atmosphere were average. In terms of value for money, I think it's good as each dish was reasonably priced. The drink prices were also within the normal range. I would love to go back again as it's one of the few charcoal-grilled restaurants in Otaru. I hope they continue to operate for a long time.

The sun was setting in Otaru. It was our first time at this restaurant, and at first, we hesitated to go in and even walked past it. But once we mustered the courage to enter, we immediately knew it was the right choice. It felt like the essence of Otaru captured in a restaurant. If there was a category for "travel vibes," this place would get a perfect score of 5 stars without a doubt. Let's enjoy the dusk. They serve beer in bottles, only Chitosetsuru sake, black koji sweet potato shochu, and Ichiko barley shochu. For sours, they offer canned options. And for a warm treat, they have hot sake. The sake warmed over charcoal spreads a comforting warmth throughout the body. We started with sashimi - the tsubu was crunchy and fresh, and the hakkaku was tender and easy to eat. The grilled dishes were also outstanding - the imo mochi was soft with a lovely potato aroma, and the hokki shellfish was rich and sweet. The negi was crispy and fragrant, and the kasube (ray) with miso was a dish that perfectly complemented the sake. The highlight was the kajika fish hot pot, with its flavorful broth and tender fish. We were so impressed that we are already planning our next visit. This restaurant left a lasting impression on us.

The interior of the restaurant gives off a nostalgic vibe with a hearth, windows, and restroom design. There are 8 seats at the counter and a raised seating area. The menu mainly consists of grilled fish and appetizers such as grilled squid, soybeans, and fried natto. The beer glasses are slightly small, and the hot sake is warmed on the hearth. The atmosphere is great. Photos will be posted later.

In the middle of the Tanukikoji Shopping Street Arcade in Otaru, facing a side street that bends towards the canal, there is a small traditional sushi restaurant called "Yakizakana no Mise Kajika". The exterior looks a bit run-down with a green-painted wall that may be hard to see at night. Inside, there is a cozy and somewhat upscale atmosphere with a traditional hearth where customers can sit around. The menu includes a variety of fresh sashimi and grilled dishes, as well as other traditional Japanese dishes like hot pot and miso soup. The restaurant also offers a set menu with rice and miso soup, making it a good option for a satisfying meal. The quality of the fish is top-notch, grilled carefully over charcoal for a delicious flavor. The restaurant also serves sake and shochu, with a good selection to complement the meal. Overall, it is a highly recommended spot, popular with both locals and tourists. However, it is worth noting that the restaurant has undergone some changes since the passing of the owner, but it still retains its unique charm and welcoming atmosphere.

The restaurant has about 10 seats around the hearth, which are usually full. There are no prices listed on the menu, so I asked the owner for recommendations. The fish dishes were all delicious, with some unique options available. The sashimi was also very tasty. In particular, the scallops were sweet and exquisite. They do not serve draft beer. For first-time visitors, it may be difficult to decide what to order, so I recommend leaving it to the owner's recommendations. This is a place where you can leisurely enjoy delicious fish rather than filling up your stomach.

Otaru has many charming shops, and this one is no exception. I found this place through this website and had high expectations due to its good ratings. When I opened the door, I was surprised by how small the shop was, but I quickly got used to the cozy atmosphere. It was my first time trying robatayaki, and I loved it! It was so enjoyable to sit by the hearth and enjoy hot sake. The fish dishes were all fresh and delicious, with no disappointments. I may have felt a bit out of place as a novice, but there were also local elderly couples dining there. I think it's a great place for young couples to visit occasionally as well. It's not cheap, but I would love to go back again! The couple running the shop were very nice and even kindly gave me tips on how to enjoy the food.

I went there after a long time, but it hasn't changed at all. Here, warm sake is the best, especially when it's heated in the irori (traditional Japanese sunken hearth). I had my first taste of warm sake here and it made me feel like I had joined the ranks of adults. The grilled dried fish is delicious, much better than when I grill it at home on my IH stove. It must be because of the far-infrared rays. Grilling over charcoal is just... perfect. I hope younger people can also experience this atmosphere. Even if you're not a fan of sake, just ordering the grilled fish set meal is fine, no one will give you a strange look. It's a place that makes you feel like you've traveled back in time.