On the second day of my trip to Hakodate in October 2021, after finishing my walk in Onuma Park, I headed to Sato Yama Rakubo. This is another restaurant featured in HTB's "Would you like to warm up the onigiri?" series where the Buta family visited. It was around 1:30 PM. I wanted to try the cream puffs and pudding that were introduced on the show. Unfortunately, the cream puffs were sold out. So, I decided to try the pudding instead. I had the "Kota Pudding" for 600 yen. It was smooth and incredibly rich, made with almost 2 egg yolks per jar. There was also a classic pudding with a firmer texture (enjoyable with caramel for flavor variation), but the Kota Pudding was definitely the winner! I took it back to the hotel to eat before leaving on the final day. After taking a bite, I was blown away by how rich and flavorful it was. It was unlike any other pudding I had ever tasted. I was truly amazed. I thought to myself, I need to have this with a cup of coffee. This product, made with carefully selected ingredients, is probably something you would find in a high-end patisserie in the city for much more than 600 yen. But I doubt anything could surpass the quality of this pudding. I wanted to savor every bit of it like a glutton. It was delicious!

It's a shop operated by a chicken farm that was previously a ramen shop. I tried their Cotaprin made only with egg yolks and a flavored egg. The Cotaprin was incredibly rich and delicious. They also had cream-filled cream puffs available.

Okazaki Ouhann's eggs, Onotama, are used in cream puffs and pudding sold at Satoyama Rakubo. Located along the national highway in Nanai, it used to be a ramen shop. When I visited Nanai town, I remembered and decided to check it out. It often appears in newspapers and magazines, so I was curious. A pack of 10 eggs costs 1400 yen. This might catch your interest. Personally, I don't have a strong preference for eggs as I don't eat raw eggs. Even when I go to restaurants, I skip dishes like egg over rice. It's only open on Fridays, Saturdays, Sundays, and holidays. Cream Puff / 300 yen - The choux pastry is quite crispy. The cream is rich, maybe too much for my liking. Kota Pudding / 600 yen - The most expensive pudding I've had. Made with milk, egg yolk, brown sugar, and cream. It's a bit too creamy and runny for me. Classic Pudding / 600 yen - Made with milk, egg white, cane sugar, and egg yolk. This one is more nostalgic. But both are a bit too sweet for me. I'm more curious about Okazaki Ouhann itself, it looks delicious and I wonder how it tastes when the chicken reaches the end of its life.

Already ended, but purchased at the Hokkaido Fair at Daimaru Kyoto Store. These items are from the Satoyama Rakukoubou shop, a direct store of Ono Poultry Farm in Hokkaido. Surprisingly, on the day I shopped, the pudding was half price because it was the expiration date! I was able to buy two instead of just one. The lids are labeled with the names Kota Pudding and Classic Pudding. Kota Pudding has a rich taste using only egg yolks, known for its fluffy and smooth texture. Classic Pudding has a firm texture with the enjoyable taste change of Hokkaido-made caramel. Kota Pudding did not have caramel in it. Classic Pudding was lighter in flavor. They have different textures and tastes, making it fun to compare. The corn chawanmushi was made using corn from Hokkaido farmers. It has a rich broth and is delicious served cold on the table, perfect for summer. The corn is sweet as expected, but the chawanmushi is great as a side dish too.