A traditional Kyoto-style restaurant located in Gion, away from the bustling nightlife district. The restaurant features a counter seating area for an interactive dining experience, as well as private rooms for other guests. The chef, who resembles Ryuya Fujitatsu, entertains guests with lively conversation. The dishes are classic and delicious, with the marinated tuna standing out. The drink options include Kokuki and Niseiko sake. The restaurant is conveniently located near a large medical facility, making it a popular choice for those in the area.

The restaurant just serves the food without any explanation. The owner doesn't provide any information, and even when asked, the server can't answer. Sometimes the same ingredients are served twice, or pre-made ingredients are used, and the dishes lack seasonality. Overall, it's a disappointing restaurant.

"At 'Hassun' in Obihiro, let's indulge a little! The dishes are elegantly presented. I wonder if it's frowned upon to have New Year's snacks? We went with three people. The same dishes should be served, but sometimes there was no sudachi, no sweet potato, or the number of pickles was different... It was like a game of finding mistakes, but everything was elegant and delicious. The kaiseki dishes come out little by little, but maybe because we were seated in a private room, the pace didn't quite match. It was a bit of a long haul, lasting almost 3 hours, and I ended up feeling sleepy... I guess when you're not in the right frame of mind, you tend to think that way."

"Hassun" is located a 10-minute walk from the station front drinking district in Obihiro. It has a solid appearance, where you have to take off your shoes at the entrance before going up. It has a Michelin 1-star rating. Chef Kihata Koto trained at a long-established traditional Japanese restaurant in Gion before becoming independent in 1994. The pride of the restaurant is the dashi made from the highest quality bonito and kelp. The atmosphere inside is cozy, but the bright white fluorescent lighting and the grandiose classical piano BGM make it feel less like a place to enjoy refined Japanese cuisine. The prices for drinks are high, with a Junmai Daiginjo sake from Kunimare priced at 1,800 yen for a small serving, which is comparable to prices in Nishi-Azabu. The selection of drinks available for individual servings is limited, with most being sold in 4-cup bottles, making it difficult to decide what to drink. The service staff simply places the dishes on the table without much explanation, which is disappointing for a restaurant with an average customer spending over 10,000 yen. The shrimp and octopus dish was delicious. However, the next dish was served without any explanation, leaving the customer puzzled. It turned out to be a cold steamed rice dish with conger eel, crab, wild vegetables, and lily root. The lack of explanation for such a complex dish was disappointing. Finally, on the third dish, the server explained that it was grilled conger eel sushi. The quality was similar to take-out sushi from places like Kyoto Tadaru. The fish selection included sea bass, tuna, red snapper, yellowtail, and saltwater sea urchin. While the tuna was decent, the white fish lacked freshness and vibrancy, making it seem like supermarket sashimi was of better quality. The eel in the style of Yanagawa was tasty, with the flavors of burdock and rich soup blending well. The grilled fish dish featured sea bass, which was redundant considering the previous sashimi course. The shrimp was also repeated from the appetizer. While tasty, more variety would have been appreciated for a dining experience like this. The tempura included Kyoto eggplant, young corn, okra, green bell pepper, and sesame gluten, increasing the volume unexpectedly. The taste was average. The meal concluded with a dish of new ginger and scallop rice. It was decent, but the flavors felt lackluster and uninspired. The pickles were not only unappetizing but downright unpleasant. The dessert was an apple mango, which was delicious but lacked any special preparation. After a modest amount of drinking, the bill came out to 13,000 yen per person. While the price is reasonable for a Michelin 1-star Japanese restaurant, the lack of passion in the dishes made the experience feel routine and soulless. It's best to visit without high expectations and treat it more like a high-end izakaya.

I visited for lunch because I have a small child. The private room in the tatami mat area was very calming, like a traditional inn. Since we had the room to ourselves, it was reassuring even when the child got fussy. The dishes had a delicious broth and the seasoning was perfect! The sashimi was thick and very fresh. Everything was delicious and made with care. The staff were also very friendly and even saw us off outside. Thank you for the wonderful meal! I will definitely visit again.

I found a perfect restaurant. Delicious! Cozy! The owner and the hostess are wonderful!! I didn't find the flavors to be bland as mentioned in reviews, the taste is actually very rich and delicious. The counter made of natural wood is fantastic. It's very comfortable. The charming atmosphere of the owner reminded me of Mr. Hatanaka from Aomori's Tazan. After training in Kyoto for 12 years and 11 months, they have been in business here for 25 years. The dishes created by this top chef in the Japanese cuisine world are all visually beautiful and delicious, it's so impressive. I eat out 2-3 times a day. I use various sources such as Tabelog, TV, books, and recommendations from friends to explore new places, but a restaurant that is delicious and perfect, and makes me want to go back, is quite rare. I really liked this place, so I might plan a trip to Obihiro just to visit here.

I thought it wasn't as great as I expected for the get-well celebration of the customer in Obihiro, but it was a nice experience in a private room. It might be a unique business style in Obihiro. I couldn't help but appreciate the sashimi, but I wish they made it clearer whether it was seasoned or meant as a side dish for alcohol. It would be nice if they considered it once customers order alcohol.

I visited this popular restaurant in Obihiro on a solo trip in search of delicious food. The owner, who had previously worked at a famous restaurant in Kyoto, was very friendly and engaging. I had made a reservation for the 8,000 yen course. The dishes were beautifully presented and delicately flavored. The highlights included a variety of dishes such as sashimi, grilled eel, and a unique chawanmushi. The owner recommended different types of alcohol throughout the meal, which added to the experience. Overall, the food was exceptional and I would highly recommend this restaurant to anyone looking for a memorable dining experience.

Before March 2016, I had always wanted to visit this restaurant as it used to be a Michelin one-star establishment. I made a reservation two days in advance and opted for the lunch course for 10,000 yen. The meal included dishes such as bamboo shoots, simmered beans, shrimp, steamed abalone, and bracken, all of which were delicious. The standout for me was the golden tilefish soup, which had a clear and flavorful broth. The sushi, grilled mackerel, horse mackerel, sea bream, and Uni from Hiroo were all excellent. The yurine root and crab egg dish was unique, and I was surprised by the fox udon served as the final course. Overall, the impression I had of the restaurant was better than my previous visit. In May 2012, I decided to visit the restaurant on a whim after easily securing a reservation over the phone. The atmosphere was lively, with a counter seating area and private rooms on both sides. The staff seemed busy, but the service was efficient. The food was mainly served by what seemed to be apprentices, with minimal explanations. The sesame tofu and steamed abalone served with the grilled red snapper were highlights. However, the quality of ingredients seemed lacking, possibly due to the consecutive holidays during Golden Week. Despite the unique atmosphere and interesting experience, I don't plan on revisiting due to the distance. The owner, who is also a musician, added to the quirky charm of the place. Overall, it's a restaurant with an average customer spending of around 10,000 yen, and I appreciated the polite send-off at the end of the meal.

One of the members made a reservation at Hachizun and we visited the restaurant. I had been there once before, but it was the first time for the other members. We were led to a tatami room on the second floor after giving our reservation name. We opted for the 6480 yen (8 dishes) omakase course. We started with a toast with Ebisu beer! The young waitress kindly answered our questions to the best of her ability, although the explanations of the dishes were a bit lacking. The dishes we had included simmered shrimp, simmered octopus, a small dish with kinpira gobo, ginkgo nuts, and some kind of fish jelly, which left a lasting impression. The meal continued with a dish of tofu skin with wasabi and a dashi broth, followed by a sashimi platter of young bluefin tuna, sea bream, button shrimp, and mackerel. The crab dish in crab broth was exquisite, with finely sliced burdock adding to the flavor. The grilled dish consisted of saury marinated in miso and sweet potatoes in syrup. The tempura dish included thread-sail filefish, taro, tofu skin, and green beans. The meal ended with a clay pot rice dish with new burdock and scallops, cooked in a kombu and bonito broth. The dessert was pear, followed by green tea. Overall, the traditional Japanese cuisine at this Michelin "two-star" restaurant was well-prepared, but the lack of detailed explanations and the simple atmosphere left me wondering if it truly matched the high price. The absence of prices for drinks and the unique taste of the highball might make it more suitable for those who can freely order sake without worrying about the cost. The personal send-off by the owner was a nice touch. As an unassuming lady who doesn't fully appreciate the intricacies of fine dining, I felt like I had infiltrated a world beyond my understanding. Thank you for the delicious meal.

Despite being listed in the Michelin guide, there were few reviews, so I decided to visit the restaurant to see what it was like. The exterior was more like a traditional Japanese restaurant than I had expected. The restaurant is located slightly away from the bustling area of Obihiro, so it might be nice to explore the nightlife after a meal. Upon entering the restaurant, I was greeted by a friendly chef, a diligent young apprentice, and a young waitress. The meal started with an assortment of small dishes, and each one was well-prepared and delicious. The sesame tofu was particularly impressive. The steamed dish with plenty of crab was also very tasty. However, the explanations of the dishes were minimal. I had to ask specific questions to get information, and the rest of the conversation was small talk. I was slightly disappointed that the sashimi and grilled dishes did not feature more local Hokkaido fish like Haboro. There were also ingredients that didn't seem very Hokkaido-like, such as conger eel and eel. The grilled fish was cooked very firm, which I initially thought was a mistake, but later realized it was intentional. The next day, I had similarly firm grilled salmon for breakfast at the hotel. Perhaps it was due to the local style or the seasonal availability of ingredients. Overall, the dishes were well-prepared, with slightly larger portions. The meal ended with somen noodles, which was a nice touch. The noodles were perfectly cooked, similar to al dente pasta. I was pleasantly surprised by the quality of the restaurant and would recommend it to anyone visiting Obihiro.

I was completely accommodated as a private guest, with the restaurant reserved just for me. I was deeply grateful for this. It had been a while since I had been so impressed by a meal, and it was a learning experience in a good way as well. I couldn't help but wonder why such amazing cuisine could be found in Obihiro. Within a 300-kilometer radius, there is no restaurant that even comes close to the level of excellence here. The dishes were truly sublime, with the highest quality seasonal ingredients beautifully presented in each course. The flavors were exquisite, delicate, and perfectly balanced. I made the mistake of ordering a non-alcoholic beer, only to realize that its hop bitterness was overpowering and did not complement the delicate flavors of the food. The knife skills displayed in the preparation of the dishes were unparalleled, and I had never seen such precision and artistry even in sushi restaurants. The restaurant's focus on the quality of the ingredients and the art of presentation was evident in every dish, creating a harmonious and visually stunning dining experience. The cuisine seemed to be rooted in the tradition of Kyoto's aristocratic cuisine, with a modern twist that showcased the best ingredients available in Hokkaido. The dishes were prepared with such skill and attention to detail that I couldn't help but feel a sense of awe and admiration. It was a reminder of how much I still had to learn about food and culinary artistry. Each dish was a work of art, meticulously crafted to highlight the natural flavors of the ingredients. The flavors were subtle yet complex, and the textures were perfectly balanced. The miso soup made with clams was a revelation, with the essence of the clams shining through in every spoonful. The dashi broth was rich and flavorful, with layers of umami that seemed to unfold with each sip. The attention to detail in every aspect of the meal, from the quality of the ingredients to the presentation of the dishes, was truly exceptional. It was a dining experience that left a lasting impression and a newfound appreciation for the art of Japanese cuisine.

My father recommended this restaurant as a very delicious place to eat, so my girlfriend and I decided to go there for the first time. It happened to be my birthday, so we enjoyed a meal together. We had made a reservation in advance and requested a private room. When we arrived at the restaurant, we were shown to a tatami room with a table and chairs, creating a relaxed atmosphere for us to enjoy a 2.5-hour traditional Japanese course meal. The food was amazing and delicious, and the presentation of the dishes in beautiful tableware added to the enjoyment. The pacing of the meal was perfect, with each dish served at just the right time. The staff were attentive and provided detailed explanations of each dish, quickly responding to any questions we had. I highly recommend this restaurant.

In early August of 2016, I visited "Hassun" for the first time in the summer, and it was wonderful, so here is an additional review. Last year, I visited in the fall and late fall, but I didn't have the chance to go in winter or spring, so I ended up going in the summer. However, with an early reservation, I was able to enjoy a leisurely meal in a spacious tatami room. The first course I had was a summer-themed hassun, beautifully presented on a glass checkered plate. It included simmered dishes like turban shell, carabinero shrimp, eggplant, each with the perfect seasoning, dashimaki tamago, edamame, a tomato stuffed with crab meat, and a colorful assortment of vegetables. The side dish was a miso-marinated dish of sea bream, chrysanthemum greens, and wasabi greens. Among them, the seasoning of the turban shell and the tomato dish were exceptionally delicious, making me want to cheer internally. Next was an eel pressed sushi, with just the right seasoning and aroma to stimulate the appetite. The sashimi was served on a chilled stone plate with ice and bamboo leaves, featuring carabinero shrimp, tuna, sea bream, alfonsino, and a separate plate of sea urchin, all of which were of the highest quality. The carabinero shrimp had a firm texture and sweetness, the tuna melted in the mouth without being too fatty, the sea bream had a refreshing touch of kelp, and the alfonsino had a resilient texture and deep flavor. However, the freshness and sweetness of the sea urchin surprised me the most. For the price of 8000 yen for the course, I was truly amazed at being able to enjoy such high-quality sashimi. The steamed dish was a rich and flavorful dish made with plenty of crab and burdock root thickened with egg. The tempura was made with seasonal vegetables such as sweet zucchini, baby corn, large shishito pepper, and okra, all perfectly cooked. The grilled dish featured a sea bream with crispy skin, accompanied by sweet potatoes, among others. And the highlight of the meal was the ginger rice cooked in a clay pot. The rice was cooked at the perfect timing as always, but this time it was mixed with plenty of shredded ginger, scallop adductor, burdock root, creating a refreshing and exquisite harmony. In the hottest part of summer, the deliciousness that warmed our bodies, which tend to get cold, made even me, who usually doesn't need rice after drinking, bow down in amazement. The meal was finished off with cucumber pickles, miso soup with clams, and melon. As we left the restaurant, we chuckled to ourselves, "It's three times more expensive in Kyoto, right?" Once again, thank you for the amazing meal. I will definitely visit again. In October 2015, "Hassun" was featured in the Michelin Guide Hokkaido, which caught my attention. With so few reviews, I was hesitant to include this place in my short stay, but visiting here was a great decision. The restaurant is located about a 10-minute walk from the central area near the station, yet it stands quietly in a residential area. The well-maintained storefront and entrance are so quiet that you wonder if it's okay to go inside. I arrived earlier than my reservation, but I was promptly escorted to my room without having to wait. I had requested the 8000 yen course, and soon after ordering drinks, the dishes arrived. Wow, it's just like a Kyoto ryotei! The black bean edamame tofu is rich and delicious with a touch of wasabi. The hassun plate features a crescent-shaped grilled item that is perfect for the season, with exquisite dishes arranged on it. The chestnuts cooked in a dish, the plump carabinero shrimp with a refreshing seasoning, and the crab shinjo were all superb, along with burdock root salad, and boiled blowfish skin. What surprised me next was the small but refreshing pressed eel sushi. The sashimi included two types of white fish (sea bream and soy sauce-marinated fish), tuna with lean meat and medium fatty tuna, and beautifully translucent saury. 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★Michelin★