The restaurant in Urakawa's drinking district has a nostalgic atmosphere and offers a variety of dishes. The counter seats are lined with side dishes (such as simmered flounder, meatballs, and boiled rapeseed flowers). There is also a spacious tatami area in the back. The owner is quiet but kind. They have a good selection of sake as well. The shrimp appetizer is delicious, despite being a bit of a hassle to peel. The mackerel miso dish is a flavorful choice. The marbled harami is incredibly tender. We ordered a sashimi platter with tuna, sea bream, salmon, and yellowtail, all of which were excellent. I particularly enjoyed the soft and sticky texture of the sea bream.

This is an izakaya in Higashi-cho, Urakawa. For some reason, the genre on Tabelog is listed as "robata-yaki," but I think "obanzai" and izakaya would be more accurate. You can order various dishes lined up on the counter, as well as yakitori. Their specialty seems to be fish dishes, such as grilled mackerel and simmered fish, which were delicious. They also have a wide range of izakaya menu items. Well, in this area of Urakawa, izakayas seem to have a lot of fish dishes. Just be aware that it's not a pure robata-yaki restaurant.

I have been to this restaurant several times and I always choose the grilled fish without hesitation when asked whether sushi or grilled fish is better. The Kinmedai (Splendid Alfonsino) here is always delicious with its rich flavor. I have been recommended to try the Hatahata (sandfish) in December, but I find it too cold to go out. I wish they could deliver it to me instead. The Kasube (flapjack octopus) simmered dish seems to be a common dish in Hokkaido, made from the fins of stingrays. It was my first time trying it, and I found the chewy texture of the meat and crunchy cartilage quite addictive. All the other dishes served here are also delicious, so I will definitely visit again when I come to Urakawa. Thank you for the wonderful meal.