(Complimentary appetizer 350 yen) Scallop sashimi 800 yen, draft beer 600 yen, shochu highball 500 yen. [Total] 2,250 yen. The scallops were good, but maybe the ones from Aomori are tastier? It seems like this place is more for locals than for tourists, so I just had one dish and called it a night. Thank you for the meal. m(_ _)m

Due to the influence of a typhoon, we had to give up camping and stay in a hotel in Asahikawa, where we indulged in a feast at a restaurant I used to frequent when I was working in Asahikawa about 10 years ago. I ordered scallop sashimi, grilled scallops, butter-grilled scallops, and grilled oysters, as well as squid liver. Everything was delicious without any complaints. Asahikawa is located in the middle of Hokkaido, far from the sea, but the seafood was still fresh and tasty. The previous owner used to drive to Lake Saroma to purchase seafood, but now it is easier and faster to have it delivered.

A izakaya in Asahikawa Sanroku Street. This popular restaurant offers seafood caught in Lake Saroma. When I visited a bit late, the table seats were lively, but surprisingly, the counter was quiet. I started with a draft beer (600 yen) and was served edamame as a complimentary dish. Of course, I had to order the scallops - I got the "hotate hamayaki" (2 pieces for 700 yen). The thick and juicy scallops with a simple soy sauce flavor of the grilled dish were the best. I initially wanted to try the butter-grilled scallops, but the owner recommended the grilled dish, and it was the right choice. I also wanted to have oysters, but the "ganganguyaki" dish was too much for that day. I craved squid, so I ordered the "ika yaki" (1,000 yen). Although the squid wasn't from Lake Saroma, the simple grilled squid with ginger soy sauce was delicious. Eating freshly grilled seafood like this allows you to savor the natural flavors, making it a perfect accompaniment for drinks. I felt like having sake, so I ordered a sake (750 yen for 2 cups) at room temperature. Chilled sake is good, but there's something cool about having it at room temperature, right? Well, I'm just a sake lover (laughs). I wanted another snack, so I ordered the pickled vegetables (with scallop ears for 550 yen). These pickled vegetables were delicious. It's pickled cabbage with scallop ears, which adds a rich flavor to the dish. The scallop ears serve as a broth, enhancing the taste, and they're quite tasty! I could use a bit more sake, but this level of "pleasantly tipsy" might just be perfect!

There wasn't a store clerk who looked like Tobaiichiro... but instead, Tobaro... It seems like a combination of the stores "Saroma Lake" and "Baro Village"! I didn't see any standout drinks, so I ordered hot sake (2 cups) for 750 yen. The appetizer took a while, but I ordered in advance! The homemade pickled mackerel was priced according to the market rate. The color was a bit off, and the vinegar flavor was a bit strong... The appetizer was edamame, but surprisingly tasty and fresh! The landlady also said it has a good reputation for some reason! And this, this is why I came here!! The scallop sashimi (2 pieces) for 700 yen. Is this price all year round? It's cheap, right?! It comes with scallop roe sashimi that is only available this season. The deep umami flavor is irresistible. The freshness and sweetness of the scallop add to the experience. I called ahead to make sure they had it in stock because of the slow customer traffic due to the virus, but as soon as I ordered, they knew it was me. The customer next to me ordered the Saroma oysters grilled to perfection. It was piled high! They asked if I wanted to order it, but I was too full... I want to try it next time. In addition, two cups of paper-packaged sweet potato shochu and a night-dried sardine came to 6,150 yen... How much was the pickled mackerel?

Visited this restaurant for the first time. ✲Service and Atmosphere✲ The interior and seating area are small and a bit cluttered, giving off a nostalgic downtown vibe. The service is not overly formal, which is nice in its own way. ✲Food✲ There are plenty of seafood options on the menu, and everything is delicious. The ingredients' natural flavors shine through. The Hokkaido shrimp and scallops are especially fresh and tasty. Goes well with beer. ✲Overall✲ The restaurant prides itself on quality and exudes confidence. A good choice for when you want to casually enjoy delicious seafood.

This is my first visit to "Saroma Lake and Baro Village" in 3 years. During my trip to Hokkaido in early November, I visited with a friend. One of the purposes of coming to Asahikawa was to visit here. I always look forward to coming here. We made a reservation in advance and arrived at the restaurant at 6 pm. They had reserved a seat for us at the end of the counter. The staff at the restaurant were a couple and their son, I believe. Since I have been coming to this place since the previous owner, if he is the son, he would be the third generation. I felt the history of my visits to the restaurant. We started with a toast with a draft beer! For food, we ordered the usual "grilled oysters," "Hokkai shrimp," "scallop butter grilled," "fresh saury sashimi," "smelt," and "homemade squid salted fish guts." The visually stunning grilled oysters would be described as "Instagrammable" nowadays. My friend, who was visiting the restaurant for the first time, was amazed by the appearance and delicious taste. Since the counter seat gets filled up with dishes, it might be better to order in shifts. We had hot sake (2 servings) for drinks. The delicious food and drinks made us drink more, and I ended up having four bottles by myself. Feeling pleasantly tipsy, we asked for the bill. Once again, I had a great time enjoying Asahikawa's night. I would like to visit again on my next trip. Thank you for the meal.

After drinking at an izakaya, I felt like I needed a little more to drink, so I visited this place. At first, I didn't doubt the name of the restaurant at all, but I think it's probably "Saroma Lake and Baro Village." I believe there is a district called "Baro" near Lake Saroma... It's a seasoned restaurant with a calming atmosphere. The "Gangan Yaki" was truly impressive.

Visited for the first time while wandering around Hokkaido on August 23, 2016 (Wednesday). Tengane was closed on that day, so I came here on a whim, but the owner and landlady were friendly and it turned out to be a good restaurant.

The grilled oysters were a bit small, which was somewhat disappointing.

Celebrating my 60th birthday and retirement with a full moon trip - Part 2: After 20 years, I returned to Asahikawa with my eldest son in 1st grade and my second son in 5th grade for the first time since winter. Our main goal was to eat the steamed grilled "Gangang-yaki" made from true oysters from Lake Saroma, at a restaurant that had changed its name from "Lake Saroma" to "Lake Saroma and Barou Village". The previous owner of Lake Saroma passed away 5 years ago, and the current owner, who was a close friend during his lifetime, took over and merged the two names into "Lake Saroma and Barou Village". Due to a train delay, we were 10 minutes late for our reservation, but we quickly checked into a hotel near the station and headed to the bustling nightlife district of Sanjo 6-chome in Asahikawa. We sat at the counter, toasted with draft beer and non-alcoholic drinks, and before we knew it, we had ordered another round due to the dry air. In the meantime, the "Gangang-yaki" (steamed grilled oysters) was ready. The true oysters raised in Lake Saroma near Abashiri are smaller in size compared to those from Akkeshi, but they have a rich and sweet flavor. The difference in taste is more pronounced when they are grilled (steamed) rather than eaten raw. The oysters were served on a plate, with about 20 pieces per serving. Even when shared between two people, it was still a generous portion. The Hokkai Shrimp, a unique species of shrimp found in the tidal flats of Otsu-numa near the Shiretoko Peninsula, is a preserved delicacy from autumn, but its sweetness is top-notch among shrimp varieties. The scallops were from Rumoi instead of Lake Saroma, and while the fibers of the adductor muscle were coarser than those from Lake Saroma, they had a stronger sweetness. The fresh roe was delicious, and during the peak season, it was fresher than what is available in Aichi Prefecture. The large shellfish resting in a tank with an oxygen injection device in the refrigerator were larger than my fist, and the lightly blanched liver had a smoothness similar to cottage cheese. It was a delicious meal at Lake Saroma (and Barou Village) after 20 years. Thank you for the feast.

When I first arrived in Asahikawa, I checked the location of the restaurant I was interested in. As I was walking near the izakaya I was looking for, I stumbled upon a suspicious-looking restaurant... This feeling of being in a back alley is amazing! It's a bit away from the bustling area, making it difficult for tourists to enter, and it seems to have very little recognition. According to Tabelog, the restaurant was supposed to open at 5:00 PM, but in reality, it opened at 5:30 PM. When I arrived at 5:00, the lights were still off. I was at a loss. I thought about going to another place for a drink and then coming back as the second stop, but I was worried that if I arrived right after the opening, it might be fully booked, so I had no choice but to walk around the area. I must have walked around in circles. The restaurant had sliding doors where you could see inside, which made me feel relieved. Inside, there was a long counter stretching back like a eel bed with about 10 seats. There were also 3-4 tables in the back for seating. Since I entered right after the opening, there were no other customers yet, and the staff were still preparing things. The master (around 60 years old maybe), his wife, and their daughter. At first glance, anyone would think that's the family structure, but who knows. The daughter was in charge of serving, while the master (referred to as such by his wife) and his wife were in the small kitchen behind the counter. Therefore, most of the dishes were passed over the counter. I drank a frosty beer in a chilled glass and carefully examined the menu. When I heard about Saroma Lake, I remembered scallops. So scallops were a must-have. I was also curious about the Hokkai shrimp. There was a sign outside saying "Just arrived," so it must be valuable. And it was market price! Scary. I decided to start with Tsubu sashimi (market price) and scallops grilled with butter. However, the food took way too long to be ready. I must have waited for 30 minutes. I had already finished my beer. The master, who had a scary image from the beginning, was truly a man of few words. Perhaps he was wary of me, a first-time customer. Eventually, a lone customer and a family with a child arrived. The family went to the back room, even though there were plenty of seats at the counter. For some reason, the lone customer sat right next to me. Why! It's so cramped! If I were to change seats, I'm sure he would complain, "Why are you moving?" The lone customer turned out to be a classmate of the master who came from Utsunomiya... I almost fell off my chair. And later, a female classmate from the local area was also coming. This was going to be a challenge. I thought, "If a classmate comes, I'll move to the back room," but instead, I heard, "Master, can I take this corner?" Ugh, it was truly painful. I finally understood why the food was taking so long. The master is a perfectionist. Just look at the beautifully arranged Tsubu sashimi. Even the lemon garnish had decorative knife cuts. It goes without saying that there was no fishy smell. I had never eaten such fresh Tsubu clams before. I always thought clams were tough, but I was completely captivated. And it came with the liver! Neither bitter nor unpleasant, it was like foie gras. I immediately wanted some sake. The lone customer next to me, a classmate of the master from the city of gyoza. As the staff got busier, the lone customer started talking to me more. He asked, "Did you manage to book a hotel during the snow festival? When did you book the hotel? How much did it cost?" With his loud voice and lively behavior, he looked exactly like the famous actor Yoshijiro Ueda! (Younger generations may not know him.) As a fan of classic movies, I had to engage with him. But part of me wished for some peace and quiet. Through the conversation with this classmate, I sensed a moment when the master and his wife's hearts softened. The classmate asked, "Where are you from?" I replied, "Saitama." He asked, "How did you find this restaurant?" I said, "I was exploring the city yesterday and thought this place looked really cool." "Cool?" I wasn't sure if that term would work, but it got a good laugh. The wife laughed the most. She said, "It's because of Saroma Lake and Baro Village, right?" In an instant, the distance between us shrank. Apparently, many people from Honshu (what Hokkaido people call the main island of Japan) visit this restaurant, even though it's not listed in tourist guides. It's all thanks to word-of-mouth. Hot sake and Hokkai shrimp were a perfect combination.

The "Baro Village" merged with Lake Saroma many years ago. I once saw the previous owner on TV while sitting at the counter, watching in surprise. The restaurant was introduced as one that goes to Saroma Lake every day to buy live scallops in a light truck. The owner chuckled and said, "I don't go every day though" as he explained. I remember sitting at the counter chatting happily with the previous owner shortly after the merger, and being treated to homemade dried scallop fillets. The previous owner passed away four years ago. Rest in peace. The specialties here are definitely the "live scallops" and the "Gan Gan Yaki" (steamed oysters). The fresh, crunchy texture of the live scallops is irresistible and sweet. Although I couldn't try it this time, when the season comes, they also serve the scallop roe, which tastes like sea urchin. The Gan Gan Yaki is a steamed oyster dish that is perfect for those who want to eat a lot of oysters. I hope the current owner continues the legacy of the previous owner and does well. Thank you for the delicious meal.

I felt like eating something from Hokkaido, so I tried the grilled oysters, even though they are not in season. The oysters I had before were unforgettable, but this time they were a bit larger and firmer, probably due to the warmer sea temperature. They were still satisfying though. I think Hokkaido shrimp and scallops are a must-try during this season. And one more thing I always crave when I visit is the pickled vegetables with scallop strings. It's a homemade dish that never gets old. I think I'll wait until the snow starts falling before coming back for more.

"Saroma Lake and Baro Village" I went there, it's not easy to enter alone, but I love this atmosphere. The tissue stuck on the wall is funny. I ordered the Gangan-yaki and enjoyed scallop sashimi and dried Kasube fish. The texture of Kasube is great. And of course, beer? Gangan-yaki arrives! Although the photo inside is blurry... Just imagine the plump oysters. I also tried the fresh oysters, they are plump and sweet. As a meat lover, I had to try the skewers - tsukune, gizzard, pork, chicken, and chicken wings. I like the crispy outside and juicy inside. But, after a while, fish and meat can get boring. I heard they don't have vegetables, so I ended up eating cold tofu. Finally, I stumbled upon Tsubodai. Hmm, I really want to eat vegetables after all.

December 2016 Additional Review. A trip to Asahikawa after 6 years. Whenever I come to Asahikawa, I always visit "Saroma Lake Tobaro Village". The atmosphere inside the restaurant is as calming as before, and I sat at the end of the counter and started with a glass of draft beer (550 yen). The appetizer was edamame. I ordered my usual favorites: "Grilled Oysters" (1900 yen), "Hokkai Shimae Ebi", "Scallop Sashimi (2 pieces)" (650 yen), "Scallop Butter Grilled (2 pieces)" (750 yen), "Tsubu Sashimi", "Ikagoro Ruibe" (750 yen), "Dried Saury (3 pieces)" (650 yen). After the beer, I had a small sake cup (500 yen). The consistent deliciousness and atmosphere never fail to satisfy. I thoroughly enjoyed Saroma Lake after a long time. Thank you for the meal. ========== December 2012 Revisit. Once again, I visited Asahikawa on a trip. Every time I come to Asahikawa, I always come here at night. I visited with three friends around 6 pm. We sat at the usual counter seat near the entrance and started with a small sake cup for a toast. We ordered the usual dishes: "Grilled Oysters", "Grilled Scallops", and "Hokkai Shimae Ebi". While nibbling on the edamame appetizer, we eagerly awaited the dishes. Soon, all three dishes were ready! They were all delicious, living up to the expectations of highlighting the flavors of the ingredients. Next, we ordered "Scallop Sashimi" and "Tsubu Shellfish Sashimi". Both were fresh and tasty, but personally, I loved the Tsubu liver. I couldn't help but eat more than the others without them noticing. We drank a lot of alcohol with delicious snacks, and when we thought it was time to pay the bill, the owner served us "Komai" as a complimentary dish, so we ended up ordering one more drink. We also ordered "Shishamo". The Shishamo was large and completely different from what I usually eat. We ended up drinking too much, but we had a fun last night of the trip. I will definitely visit again when I come to Asahikawa. Thank you for the meal. ========== A few years ago, when a friend introduced me to Asahikawa during a trip, I visited this restaurant at night. However, at that time in January, I was told that "Saroma Lake froze last week, so there is no Grilled Oysters today" (tears). The next year, I went in December and finally got to try the "Oyster Grilled". I was amazed by the piled-up oysters on the plate, but when I tasted it, it was delicious! A slightly salty and juicy dish that I quickly finished a plate by myself. Next, I tried the signature dish, "Grilled Scallops". It was also thick and delicious! Already, with these two dishes, I had emptied three small sake cups (laughs). Seafood always goes well with sake! Besides that, I also tried the recommended sashimi, and the owner served us two complimentary dishes like "Homemade Salted Salmon". After that, I became a fan of this restaurant and now every year, I look forward to visiting this place, and during my Hokkaido trip, I spend one night in Asahikawa. For me, December is the best time to visit. After finishing drinking, walking around the snowy city in a tipsy mood makes me feel like I'm really on a trip.

Visited on the evening of the 5th day of the Hokkaido tour. It seems they serve oysters directly from Lake Saroma... From the appearance of the store to the inside, it might be a bit challenging for travelers from outside. Even inside the store, I had no idea what to order. There were no prices displayed either... I asked the staff what they recommended for food from this area, and they mentioned they had smoked salmon. There was also advertising for oysters, but I had more of an image of scallops, so I ordered oysters and scallop sashimi. The sashimi was delicious, but the smoked salmon was not. Above all, the atmosphere inside the store made me wonder if everything was okay here, so that impression was strong and it was a bit too much of a barrier for a first-time visitor from outside. I'm sorry, but this wasn't my kind of place. The photo is of the exterior of the store.