On Monday, May 20th, I stayed at Dormy Inn Obihiro and had dinner at the farm-to-table restaurant across the street. Every dish was incredibly delicious, but the nagaimo mousse and the recommended Matsubashi Farm sirloin steak were especially tasty. The highlight was the two-year aged winter Queen sweet potato, which was sweet and fluffy... it was truly a delicious experience. The service was excellent, even though it seemed to be student part-time staff, they were very attentive and I was thoroughly satisfied. It was evident that they took great care in cooking the delicious vegetables and meat from Tokachi. I will definitely visit again when I stay in Obihiro next time!

Farmhouse Bar in Obihiro! When it comes to Tokachi, I tried long yam fries for the first time, and they were refreshing and delicious. The beef was juicy with a hint of lean meat, and I could eat as much as I wanted. The finale was the risotto! It was exceptionally delicious, and to my surprise, I even had a wine refill. I was completely satisfied.

The vegetables and cheese were delicious. The initial impact of the potatoes and yams was so strong that I forgot to take pictures of the other dishes, but the potatoes were delicious. The richness was unlike anything I've ever had before. The cheese on the cheese pizza was delicious as well. The cheese had a milky flavor that was tasty. I couldn't resist trying the cheese dessert as well.

It was a restaurant where everything I ate was delicious! The bagna cauda and fried potatoes were amazing, and the taste of the vegetables was completely different from other places, which was impressive. It was interesting to try different types of potatoes. The service steak, fried nagaimo (Chinese yam), the three types of vegetables served as appetizers, everything was incredibly delicious, and the staff were very friendly and kind! If you go to Obihiro, this is a restaurant you definitely want to visit again!

A bar that mainly handles ingredients produced by farmers in Tokachi, Obihiro City. Located in the city center and close to Obihiro Station. They offer all-you-can-drink, so I decided to go for it since I planned to drink a lot. I tried dishes like smoked Tokachi beef from Kitami, deep-fried round slices of lily roots from Churui, deep-fried country chicken nuggets from Nakasatsunai, eel and leaf wasabi cream risotto, and meat and potato stew. I forgot to take pictures of the menu, but everything was delicious. Knowing that the producers live nearby adds to the appreciation. It really makes you realize how much food Tokachi produces. The stylish atmosphere and the energetic staff make it a great place.

During a touring trip, I chose this place because I was fascinated by Tokachi vegetables, which are proud of their vegetable dishes. I ordered the full-size Bagna Cauda. Various colorful vegetables are beautifully arranged. The dressing is warm, not the typical hot one. The tomatoes were very small, and each vegetable had its own unique taste. While the vegetables were sweet and delicious, I wasn't as impressed as when I first tried Tokachi vegetables. Maybe they lacked a bit of freshness? The Nagaimo Fry was delicious and fluffy. I also wanted to try the spicy fried dish. Lastly, I left the cheese selection to the staff, and they chose Lera He Mintal. It had no strong taste, but it was rich and delicious! The drinks were a bit pricey, but that's understandable considering the local area. Thank you for the meal.

On the first day of the trip, we stayed at Dormy Inn Obihiro and had dinner there. We enjoyed an amuse-bouche for 500 yen, Matsubashi beef fillet roast beef for 1,100 yen, edamame for 300 yen, Tokachi bagna cauda for 1,350 yen, Senor stick tempura for 500 yen, Matsubashi beef shurasco style for 1,500 yen, Inca's awakening buttered potatoes for 500 yen, draft beer for 600 yen, and Sapporo classic beer for 600 yen.

While strolling around the bustling street, I noticed this place and convinced the manager, who was about to leave after the first round, to visit it. He mentioned that he usually goes to the same places, so he said it was his first time here. Yeah, exploring restaurants on food review sites is always an adventure. The concept here is to provide organic vegetables in collaboration with farms in the Tokachi region. I started by ordering a beer, which was delicious. We also ordered the Tokachi mash and Funkawan sea snail a la plancha for 950 yen, the Lawan bok choy fritters for 500 yen, and the 2-year overwintered make-in potatoes fries for 500 yen. The a la plancha dish was delicious with plenty of oil, and the baguette was great too. The make-in potato fries looked like dried sweet potatoes, and they were indeed sweet and tasty. The Lawan bok choy was a first for me, both the vegetable itself and the fried version. It's a dish that doesn't get boring as a side for drinks when seasoned with salt. Thank you for the meal. It seemed like they closed early, as cleaning activities started even though there were still customers. It was a shame to be almost kicked out without a word of warning...

It's delicious, and the staff are working with a smile and efficiency, making the atmosphere pleasant. The "Tokachi grape juice (100% juice squeezed from grapes without preservatives or additives)" was incredibly delicious! The vegetables in the bagna cauda were fresh and plentiful. Enjoying Hokkaido cheese and salami, and the crispy fried nagaimo with salt from southern France was so satisfying! The uni risotto had a perfect balance of sweetness and richness, and was very filling. The beef sirloin steak could have been a little more rare to be perfect. The chocolate cake for dessert was even better than expected. If I go again, I would like to try a hearty steak of 300g or 400g!

I went to a farm-to-table restaurant that I had been curious about for a while. The concept of the restaurant is to showcase the charm of Tokachi by using high-quality ingredients sourced from local farmers in the Tokachi region. I had high expectations, but unfortunately, I won't be going back. The night I visited, the temperature in Obihiro was -7°C, quite cold for this time of year. I arrived right after the restaurant opened. The interior was still slightly cold, and every time a customer entered, cold air would come in, making it hard to warm up. I stayed for about an hour and a half, and the best dish was the complimentary egg soup served at the end. I ordered two recommended dishes: the Matsubashi beef fillet steak (100g for 1500 yen) and the scallop and button shrimp carpaccio from Lake Saroma (1100 yen). The steak was a disappointment, overcooked and dry, with a heavy-handed seasoning that masked the flavor of the meat. The carpaccio had thinly sliced Lake Saroma scallops that were lacking in presentation, although the button shrimp was sweet and delicious. The dish was underwhelming. The salad with bagna cauda dressing (600 yen) was the best of the three dishes, with a variety of unfamiliar vegetables that were sweet and a good sauce. The staff could use some training, as they left spilled sauce on the table when clearing dishes, which was unacceptable. Despite a good concept, the lack of professionalism in service and cooking skills was disappointing.

I made a reservation but was seated at a table near the entrance, which felt cramped. The food was not delicious and the prices were high. The limited edition steak, which was supposed to be a highlight, was dry. Even the soup at the end was too salty. Disappointing.

Many dishes using vegetables from Tokachi are offered, but they are a bit pricey. The drinks are also on the expensive side for the amount you get, making it more suitable for a light meal. I found the attitude of the staff a bit concerning, such as their tone and how they interact with customers. I believe there is a need for training and improvement in this aspect. I don't think I will choose to visit this restaurant on my own in the future. It's disappointing as I was looking forward to it based on other reviews.

Tokachi vegetables and meat a la carte.

Great atmosphere. I especially liked the sweet potatoes and sliced kalbi.