In June, finally freed from intense work, Superpower chose the perfect place for an overhaul. Once again, I enjoyed the experience of relaxing my body in the sauna and tasting Chef Taguchi's carefully crafted dishes. What struck me this time was the exquisite balance of acidity in every dish, making them enjoyable for people of all ages without being too overpowering. While I had the concept of Piedmontese cuisine being based on the skillful use of vinegar, Chef Taguchi mainly uses citrus fruits such as lemon to enhance his dishes. I appreciated this focus on using citrus fruits while enjoying the dishes. - Draft beer Kirin Lager: A must-have after coming out of the sauna! Definitely delicious. - White wine Lucrezze Bianco (Central Italy): Slightly sparkling, slightly dry with a refreshing finish. - Grilled eggplant and flounder carpaccio: The savory flavor of grilled eggplant enhances the delicate taste of flounder. The sauce, reminiscent of a dip, with a hint of citrus acidity, is refreshing. The olives also add a nice aroma. - Meimo White Asparagus Sauté with Egg Yolk Sauce: Exceptional! The fragrance is outstanding and delightful even before tasting it. The sautéed white asparagus brings out its excellent flavor to the fullest, with juices overflowing and the sweetness spreading in the mouth. The egg yolk sauce, which I expected to be typical, exceeded my expectations. The sauce, a brilliant blend of light acidity and olive oil, controls the richness of the egg yolk, avoiding overpowering it. The combination amplifies the deliciousness, making it a true amplifier of taste. - Flower Zucchini and Shrimp Stuffed Fritter: The subtle addition of lemon does wonders. The perfect heat treatment of the shrimp inside enhances its sweetness, blending with the sweetness of zucchini. The leafy greens (arugula, zucchini leaves, and the slightly black wasabi greens) underneath provide a refreshing contrast with their distinct bitterness. The wasabi greens, in particular, played a significant role. However, what caught my attention the most on this plate was the casually added green vegetables. The sugar content of the snow peas was incredible, a food item that left me amazed as I had never experienced such sweetness before! When I asked the chef later, he explained that these snow peas are grown by a farmer in Shimizu, Tokachi, and are only available for two weeks during this season, making them a rare find. The chef looks forward to them every year and prioritizes getting them from the farm. Despite being lightly boiled without any seasoning, the sugar content was unbelievable. - Meimo White Asparagus Cold Soup with Scallop Tartare: Lightly cooked or steamed to bring out a subtle hint of smokiness and a sweetness and umami that cannot be experienced with raw ingredients. The scallops are sweet, and the minimal acidity and oil create a fragrant and flavorful layer. Delicious on its own or together. - One more dish.

Last time, I fell ill on the reservation date, and I caused Chef Taguchi and the restaurant to worry and inconvenience. Despite the restaurant preparing everything from ingredients to my arrival, I was unable to respond properly on my end. I want to make sure that I can visit comfortably, taking care of my health and feelings, and preparing everything! (^ω^) This time, it's a birthday dinner for a friend. ■ Cold soup of Otoengi zucchini and tomato jelly Overwhelming smoothness! The soup is so polished that you can't tell where the plate ends. The refreshing taste of zucchini, with a subtle and not pushy richness, soothes the throat as it slides down. The tomato jelly, almost transparent despite its pale yellow color, has a fun contrast between the acidity and tomato flavor when placed on the tongue. You can enjoy it by alternating between the two or mixing them at the end. ■ Carpaccio of peach and flounder The flounder slices were large, so I think it's not Matugawa flounder. Despite being flounder, it has a delicate richness that surpasses flounder. If the seasoning is too strong, the natural richness of the ingredients can be lost. However, this appetizer had a salty part. Furthermore, the richness is intense! The reason it doesn't taste too salty is because there is a contrast in flavor between the parts with salt and those without. The intense part also has a seasoning that is just before it becomes too salty (as the chef once mentioned. The feeling of pushing the limits is stronger than before). The base with the flounder is made of fresh peaches, which were sweet and very juicy. It was the most delicious peach I have eaten in recent years. ■ Fried flower zucchini stuffed with shrimp, served with caponata A signature summer dish. The thinly delicate coating is crispy and crumbles delicately when bitten, providing a crunchy texture. The salty touch is on the tongue, but the salt level is exquisite! Amazing... The version with scallops stuffed is also good, but the delicate richness of the shrimp goes well with this thin coating. The base with the fritter was a fruity caponata. It contained various finely chopped vegetables, including zucchini. The sweet and sourness was outstanding and refreshing, balancing out the oiliness of the fritter. ■ Handmade pasta Kitara with scallop and cauliflower cream sauce The sharp edges of the Kitara are sharp and have a good bite! Both the scallop and cauliflower, being cream-colored ingredients, complement each other well, enhancing each other's richness. It was so delicious that I finished it in no time. ■ Tortellini stuffed with sun-dried tomatoes My favorite fresh pasta. The dough is similar to ravioli, enclosing sun-dried tomatoes. The sun-dried tomatoes are sweet and sour, incredibly fruity! Hokkaido's tomatoes, which experience drastic temperature differences, are consistently sweet regardless of the variety. The sun-dried tomatoes, which the chef dries in the oven himself, may seem simple, but they require effort. By removing the moisture, the sweetness and richness are further condensed. Enjoy the chewy texture of the tortellini. The sweet and sour fruity flavor of the tomato is delightful. The saltiness and richness of the cheese sauce complement the tomato, making it incredibly delicious. ■ Roasted Hokkaido herb beef fillet with broccoli, fon sauce The richness of the broccoli surprised me. The sweetness, richness, and saltiness blend together, overflowing. I tend to worry about the color turning bad when I cook it myself. As a result, it ends up a bit firm and lacking in richness. The restaurant achieves the perfect tenderness while maintaining the color without deteriorating. It's a cooking style from Italy. The supporting vegetables are really delicious. The thick fillet is crispy on the outside with a generous amount of salt, and the center is meltingly rare. I felt the sweetness of the vegetables more intensely in the fon sauce than usual.

We stayed in Tokachi Obihiro for 2 nights and 3 days! On the evening of the second day, we made a reservation in advance and went to La Ribera. It was a special day, so we decided to have a fancy dinner at this Italian restaurant, which is known as one of the best in Obihiro. The atmosphere inside the restaurant is very elegant and stylish. It is run by a husband and wife, giving it a cozy and welcoming feel. There is no menu here, so we booked the chef's special course in advance. We opted for the cheapest course, which was... - Chef's special course @4,300 yen x 2 Since the hotel was not within walking distance and we came by car, we started with a non-alcoholic champagne toast! The chef's special course included... - Chilled cauliflower and tomato gazpacho: The flavor of the cauliflower was amazing, and the tomato gazpacho was refreshing. - Salad with sticky pork and Tokachi mushrooms: The pork was tender, and the Tokachi mushrooms were delicious. - Bread: The bread was chewy and had a nice wheat aroma. It was so good that we had seconds. - Kitara pasta with shrimp and zucchini: The pasta was chewy and the seasoning was fantastic. - Gnocchi with cream sauce made from Hokkaido Akari potatoes: The gnocchi had a unique texture, and the cream sauce was exquisite. - Roman-style tomato sauce with five-grain chicken: The chicken was tender, and the tomato sauce was homely and gentle. - White sesame pudding with pineapple and perilla sherbet: The pudding had a rich sesame flavor, and the sherbet was refreshing with a nice balance of pineapple and perilla flavors. - Coffee and small sweets: The coffee was to our liking, and the pastry with custard cream paired well with it. Overall, the dinner was very delicious and satisfying. The chilled soup, appetizer salad, two pasta dishes, chicken dish, dessert, and drink for 4,300 yen were quite cost-effective. The service provided by the wife was polite, and the chef husband was very humble, seeing us off until the end. Thanks to them, it was a wonderful anniversary night in Obihiro. Thank you for the meal! (^_^)

I visit this restaurant about once a month, on an irregular basis. On this day, I had planned to go as usual, but suddenly fell ill with what seems to be stress-induced gastritis. I had no fever and it wasn't COVID, but I was feeling unwell. My companion was looking forward to it and feeling fine. I also had something to give to the chef. It was last minute, and I was unsure of what to do. I decided to go and talk to Chef Taguchi once I arrived. If I couldn't recover, I thought I would wait in the car. The staff informed me that the chef was busy cooking and couldn't come out to talk. I decided to sit down and see how I felt. I realized that takeout wasn't an option at the moment. However, the staff kindly offered to pack up any leftovers I couldn't finish in a lunchbox. I decided to try to eat as much as I could there. The staff also suggested hot water to help with my stomach. It was a kind gesture. The hot water helped settle my stomach and made me feel better. I decided to try to eat some of the food. The cold soup made from Asparagus and Tomato Jelly was a nice start. It had a smooth texture and gentle flavors that eased my stomach. I then had a White Asparagus sauté, which was a rare delicacy due to the special way it's grown. The dish was delicious. The Smoked Cherry Trout Salad was also amazing. The fresh fish was easy to digest and enjoyable. It was a great meal overall.

The most delicious restaurant in Obihiro, La Ribera. Today, three friends visited. Two had wine, I had a Limoncello soda, cheers! It's an Italian restaurant, so they have a wide variety of wines. Some people were enjoying wine and dishes alone. For dinner, there are three courses: 3700 yen, 5300 yen, and 8200 yen. We chose the 5300 yen chef's choice course. The famous zucchini fries were delicious. The chef's specialty menu never gets old, both visually and taste-wise, it was stimulating.

A genuine Italian restaurant. While there are such restaurants in Tokyo, they feel rare in Hokkaido. The prices are not too high, and the atmosphere is quiet and relaxing. Highly recommended for families looking to enjoy delicious Italian food together.

The bird struggles to break free from the egg. The egg is the world. Those who wish to be born will only destroy the world. The bird flies towards God. God's name is Abraxas. - Hermann Hesse (1919) "Demian" translated by Shinichi Sakamaki, Kobunsha. I truly believe that I loved that person. However, that person has a understanding wife and a lovely daughter. I am just a customer who visits once a month, not trying to interfere in any way. What I loved was the dishes that person created. His sincere and honest personality, beyond simple honesty. The trembling of the soul. The fear, the anxiety, the sadness. That person had a great hesitation to use some power within himself. I think that person was afraid of himself. He is a delicate person. I felt like there was something that overlapped with me, someone who trembles in front of others and can only sing like a strangled chicken. No, I have never directly talked about such things. I just modestly convey my thoughts on the dishes. Feeling rejected by the world, I could only put all my effort into not trembling in my voice. That person had been creating extremely delicate dishes since the early days of the restaurant. Like a pastel-painted watercolor, the contrast of flavors was restrained to the extreme. Even in the restrained color tones, there was a solid foundation and shading, and the dishes I had enjoyed every time were very delicious. Even his overly kind nature is a personality trait. For nearly twenty years, he has been running the restaurant alone. The burden of running a small restaurant without apprentices or assistants is on a completely different level than being a chef at a large restaurant. He would come up with menu ideas, do the shopping, and even go mushroom and vegetable picking himself, trying to complete everything only with what he could bring out from within himself. He does not allow shortcuts, does not allow himself to take it easy, and strictly rejects carelessness. He simply plays the supporting role for the ingredients, just as they are. I have seen him like that for many years. Even the act of continuing to make the same dish shows a strong will not to change. There is no need to forcibly seek validation from others. Breaking the shell of the egg from the outside is not only meaningless but can also be harmful. The appropriate timing can only be understood by the person inside the egg. What can a customer who only drops money do? Flattery and compliments can disturb the sensitivity of a delicate person and confuse their compass. Let alone negative words. What can be said to someone who has to carry the weight of a family and run a restaurant as the head of the household? Just watch over them. Quietly from a distance. Just pray while enjoying the dishes. Wishing that person happiness... I thought that person would never change. That's why I visited again tonight. When I had the refreshing aroma of bread at the 6pm dinner, it was a premonition, still just a vague feeling. When I tasted the rich fish soup, I realized that the salt content was higher than usual. It's usually very subtle, so the clear umami stands out, creating a concerto with the tomato's flavor. And then. The liveliness of the hand-cut pasta Kitara was exceptional, perhaps a privilege of starting at 6pm. No... That alone does not explain it.

I visited Lalibela, which I made a reservation for a month ago. This time, I went for lunch! I chose the B course with meat dish (2400 yen). It included: - Today's appetizer (Orange cabbage soup with homemade ricotta cheese) - Pasta (Cream sauce with shrimp and spinach) - Today's meat dish (Sweet wine stewed pork fillet) - Dessert (Walnut and chocolate semi-bread, Kumquat semi-bread) - Black tea The orange cabbage appetizer was impressive with the strong flavor of cabbage and the cute orange color. I chose the shrimp and spinach cream pasta, which had a satisfying thickness and delicious firm shrimp. The main meat dish was pork fillet, perfectly seasoned and cooked to my liking. For dessert, they considered my allergy to rose family and served a semi-bread with a unique texture like ice cream and whipped cream. Everything was delicious with just the right amount of flavor, and I was amazed by how well the flavors were infused into the ingredients. I definitely want to try their dinner menu next time. The atmosphere of the restaurant was calm and relaxing. Thank you for the wonderful meal!

Once a month, I visit the restaurant La Ribera for dinner. The visit date always seems to come sooner than I expect, making me realize how quickly time passes (lol). When I tried to make a reservation for January, Chef Taguchi hesitated, saying that the dishes don't change much from December to February... It's true that in Tokachi, fresh local ingredients are hard to come by during this time of year. It's the Tokachi style to quietly enjoy root vegetables and other long-lasting produce. However, taking months between visits is also a bit lonely. After consulting with my companion, we decided to visit in February. Delicious food is always worth having again and again. - Avocado mousse and natural flounder carpaccio - Tokachi mushroom salad - Sauteed scallops with fish broth soup - Rape blossoms and anchovy Kitara - Shrimp and homemade ricotta cheese stuffed fresh pasta with walnut sauce - Tokachi herb beef fillet roast with white kidney bean tomato stew La Ribera's familiar appetizer, the avocado mousse and fresh flounder carpaccio, is a delightful harmony of smooth avocado mousse and the delicate umami of fresh flounder. The Tokachi mushroom salad, with its thick, crispy white mushrooms, is a satisfying dish. The sauteed scallops and fish broth soup is a new and flavorful experience. The rape blossoms and anchovy Kitara dish brings a hint of spring with its slightly bitter flavor. The shrimp and homemade ricotta cheese stuffed fresh pasta with walnut sauce is a delightful combination of textures and flavors. Lastly, the Tokachi herb beef fillet roast is a classic dish that never fails to impress.

Four days before the visit, a reservation was made by phone for two people at 12:00 on Thursday. The lunch menu includes the A set for 1,700 yen, which consists of the following: - Today's appetizer - Pasta - Dessert - Coffee Today's appetizer was orange and napa cabbage soup, which was delicious when paired with sautéed scallops! The homemade pasta allows you to choose from three options, and I chose the shrimp and spinach in cream sauce. The chewy pasta was excellent! The dessert was a semifreddo, providing a refreshing finish to the meal. The staff and chef were very lovely, creating a cozy atmosphere in the cute interior of the restaurant. It was easy to forget that I was in Obihiro due to the welcoming environment. The restaurant has a top 5000 ranking on Tabelog with a rating of 3.71 as of January 2023.

This was a restaurant that I had been curious about for a long time. After suddenly deciding that I wanted to go for lunch due to circumstances, I called to make a reservation and was told it was okay. The staff were very polite and even confirmed if there were any ingredients I didn't like or the duration of my stay, which made me quite nervous. From reading reviews, I got the impression that reservations were essential, but I wondered if it was always fully booked on weekdays. When I arrived at the restaurant, there was a sign on the door saying it was fully booked... so reservations were indeed necessary. There are two types of lunch options. The difference is whether it comes with meat or not. B Lunch (2400 yen) Appetizer: Otofuke-produced orange cabbage soup and scallop. The corn potage has a smooth texture and taste, but it's actually made with cabbage! The contrast between what you see and what you taste creates a pleasant confusion. In the middle of the rich yellow sea, there is a thick scallop with a firm texture. The rich olive oil enhances the flavor of the potage and scallop. Pork fillet scaloppina with Marsala sauce. The slightly thick pork is served with a sweet and refreshing sauce. You can enjoy the taste of the meat itself and the sauce separately. Under the meat, there was mashed potatoes hidden. Shrimp and spinach in cream sauce. The rich aroma of spinach and cream is evident as it is brought to the table! The shrimp has a surprising bouncy texture when eaten! And the delicious shrimp comes out of the pasta in abundance! The pasta and shrimp have a one-to-one ratio. The firm and unique texture of the pasta has a presence greater than its thickness. The pasta, shrimp, and sauce all have a unique and delicious flavor that I have never experienced before! The joy of dipping the remaining sauce with the crispy bread that has a strong wheat aroma. Dessert: Semifreddo. It is a half-frozen ice cake-like dessert that can be enjoyed in two flavors, kinkan (kumquat) and chocolate. The kinkan flavor is refreshing with a sweet and sour citrus taste and a smooth texture. The chocolate is crispy with a nutty texture, making it lively and delicious. Both are delicious and can be enjoyed with coffee, making it a blissful time.

Christmas dinner reservations were made, but a snowstorm caused chaos with 40cm of snow overnight. Despite the difficult journey, we made it to the restaurant to find it fully booked. The dishes were delicious, including Burrata cheese and Botan shrimp with tomato jelly. The chef even surprised us with a Uni tart made with pumpkin, which was a unique and tasty combination. The meal also included dishes like tuna and avocado salad, Foie Gras mousse, and Kinmedai sautéed with orange and Hakusai soup. The homemade pasta with San Marzano tomato sauce was a highlight, as well as the Ravioli stuffed with Gokoku chicken in a clear broth. The Herb beef fillet roast with paprika was also a delightful dish. Overall, the experience was fantastic despite the weather challenges.

Once a month, I have decided to visit Lalibela for dinner, regardless of whether anything special happens or not. It's just a normal routine, really. Of course, that's how it goes (laughs). This is also a kind of fan activity - you have to spend money at your favorite restaurant, right? I don't know how long I can keep this up, but when I made a reservation for October, I was told that the menu wouldn't be much different from September (how thoughtful, Chef Taguchi). Plus, I had been very busy with work, so I skipped a month. During the time I couldn't see the surroundings, the autumn leaves have fallen and the trees are now bare and brown. Until the snow falls, we'll have to endure the brown and gray views. Appetizer: - Burrata cheese with Botan shrimp and tomato jelly. Burrata cheese!? It's a fancy cheese where creamy filling oozes out when you cut the mozzarella cheese skin. I had it once before and it was so delicious, but I couldn't find it again. Wow, today is just fabulous. It turns out the chef was testing the Christmas dinner menu at that time. I didn't know, but I got lucky! The dinner was the same as usual, priced at 8200 yen. The small pieces of Botan shrimp were lightly salted and delicious, and the creamy cheese disappeared from the plate in no time. - Smoked mackerel salad: A delightful taste of autumn with mackerel. Always delicious. - Pan-fried true dace with sherry vinegar sauce: I'm not a fan of dace, but I can eat it at Lalibela! It's not fishy at all, just creamy and crispy thanks to the buttery coating. The sherry vinegar sauce is not only stylish but also fragrant, refreshing the palate. - Hokkaido vegetable minestrone with black cabbage and beans: A white soup with plenty of cheese, like a stew rather than a soup. The beans and sweet cabbage create a symphony of flavors. Served piping hot, it's a joy even for someone with a sensitive tongue like me. - Pumpkin-stuffed fresh pasta with cream sauce: Lalibela's cream sauce is unbelievably delicious. I want to lick the plate clean, but I resist and use bread to scoop up the sauce instead. The sauce was so good! That's why there's bread. You can have seconds, but my stomach won't allow it (laughs). - Roasted Hokkaido herb beef fillet with peperonata: It's been a while since I had fillet. It's tender and less fragrant, which I personally prefer. The meat is crispy on the outside and served with a side of peperonata. It was usually sirloin, but this fillet was a nice change. The warmth of the pumpkin makes it even more delicious in the cold. Isn't it amazing how some foods taste even better when your mouth feels warm in the cold? That's pumpkin for you.

Since summer quickly passed by, I decided to visit again without much delay. However, the course content had completely changed. As expected of a chef! Incorporating the season directly into the dishes. Even if I was confined in a room without windows, I could tell it was autumn just by tasting the dishes! You can fully enjoy the changing seasons! (I was very busy at work during this time, so my thoughts were a bit all over the place lol) - Cauliflower mousse with saltwater sea urchin - Smoked mackerel salad - Fried zucchini flowers stuffed with scallops - Pasta 1: Kitara with slow-cooked onion and anchovy sauce - Pasta 2: Pappardelle with autumn salmon and spinach sauce - Roasted Tokachi herb beef sirloin with fon sauce and steamed artichokes - Corn Catalana dessert This time, the dishes were all about autumn flavors. Each dish was a delight to the taste buds, especially the dessert which was my favorite ever! It's so delicious that I can't forget it for years to come.

By mid-August in Hokkaido, the wind starts to get cold. Summer is short and burns out in an instant. According to the owner of a certain shop, September is the only autumn in Tokachi. And then, the long, long winter arrives. The following is a dish from the end of summer that I received around September. It's been quite some time and my memory has faded a bit. When I visited the next month, they had diligently incorporated the feeling of autumn into the menu, and I was surprised by the complete change in just a month. I thought it might be extravagant to visit once a month, but there are dishes that can only be enjoyed during a short season. I could feel the sincerity of Chef Taniguchi and the determination of the cooks to fully experience the season through the dishes. Truly, it's like eating art. Compared to the glamour of other restaurants, the presentation is simple, but the taste is full of richness, nutrients, and the vitality of fresh ingredients. It's very delicious, and even if I continue to visit, I never get tired of it.

This restaurant in Obihiro City is ranked number one on Tabelog, likely a local favorite spot. During my trip to the eastern half of Hokkaido, I only visited two restaurants, and this was one of them. The interior is a mix of a restaurant, trattoria, and cafe, with a moody and cozy atmosphere. I tried the 3700 yen course, which is quite reasonably priced compared to Tokyo. The dishes were heavy and reminiscent of French cuisine from 15 years ago or authentic Northern Italian trattorias. The chef uses the richest cream available, which gives the dishes a heavy finish. Personally, I found the heaviness a bit overwhelming, but perhaps it suits the taste of those living in this dairy-rich region. The chef was very earnest and explained each dish carefully. They do not accept credit cards, which was confirmed during the reservation call. Overall, the meal was enjoyable, with highlights being the tomato jelly on zucchini soup, homemade bread, and the yogurt dessert with strawberry sorbet. The coffee was also surprisingly delicious.

I didn't decide on a dinner for my Obihiro trip until the last minute, but I finally chose this Italian restaurant. The service has been very polite and pleasant since the reservation stage. It's about a 15-minute walk from Obihiro Station, and even though it was a bit chilly for summer, I enjoyed the walk. The restaurant is located near the Joint Government Building, City Hall, NHK, and other government offices. The warm-colored interior of the restaurant is very lovely. We started with a toast with Spumante. The wine glasses were nicely chilled, which was great. The set course was ¥5300 excluding tax. Here is what we had: - Chilled zucchini soup with tomato jelly - Chilled eggplant and flounder carpaccio - Fried zucchini flowers with porcini mushrooms - Cauliflower and shrimp cream pasta (Kitarra) - Tomato ravioli with butter sauce - Roasted pork with ratatouille - Basil and pineapple gelato with sesame panna cotta The service was very attentive, and the Italian cuisine from Tokachi was delightful. It seemed like the chef had trained in Northern Italy, as there were many dishes using butter and cream. The presentation was simple, focusing more on the taste of the dishes. The chef seemed to be working alone, so the service was a bit slow. It's a great place for a group of friends or family who enjoy chatting, as the time will pass quickly. Just be prepared for a longer dining experience.

A single-house Italian restaurant in Obihiro, ranked number one on Tabelog ✨ Tabelog rating 3.73, I didn't know such a place existed! ✨ I wonder how long it has been here? It was my first visit. The atmosphere is more French-like than Italian, with a calm and sophisticated vibe. We opted for the 8200 yen course menu: - Otofuke-grown cauliflower cold soup - Bread - Peach and flounder carpaccio - Flower zucchini stuffed scallop fritters & raw porcini fritters - Peach and porcini cream stew - Pasta ravioli - Tokachi herb beef fillet steak with caponata - Dessert & black tea Sesame panna cotta & pineapple and shiso sorbet The fritters were surprisingly delicious! The scallop was inside the flower zucchini ✨ Porcini is not dried but fresh, and it's precious to be able to eat it at this time of year as its season is short. I was surprised because I always associated porcini with autumn! It seems like the chef picked them fresh. The fritters had a very thin coating. Personally, I'm not a big fan of using fruits in dishes rather than desserts, and I was a little concerned about ingredient overlap, but I'm glad I went ⤴️✨ The main meat dish was also delicious! The umami of the meat spread in my mouth ❤️ I was happy that it was Tokachi beef, not meat from a different prefecture, since I was in Obihiro ⤴️ The dessert was also delicious! The panna cotta was jiggly and melted in my mouth, and the sorbet was like, huh! Shiso? I was surprised, but the shiso made it refreshing and perfect as a palate cleanser at the end ✨ Overall, the portions were generous, and I was full! The service was quite relaxed. The glass of wine was 680 yen, and the white wine was particularly good. I couldn't believe it was only 680 yen! There were also various wine bottles available ~

I made a reservation to celebrate a friend's birthday. I opted for the chef's recommended course for 8200 yen without specifying the menu. Even with additional drinks, it will cost around a little over ten thousand yen. This time, I requested a tart for dessert. I thought there would be an additional charge, but to my surprise, Chef Taguchi said, "There is no extra charge. I will make it with seasonal fruits." He smiled quietly. Seriously!? Is it okay to provide such service? My friend also said, "I want to try the tart!" so we decided to go for it. On the day of the reservation, my friend was busy with work and couldn't make it on time, so I contacted the chef to adjust the dinner start time. We ended up staying past closing time, causing inconvenience. I'm really sorry for that. But when I think about it, a few years ago, my friend fell ill and had to take a break from work. That's how desperate he was. And now, seeing him recover, it's like a miracle. There was a time when going out was even risky, so I'm really glad those days are over. I want to tell my past self, "It's okay," and laugh about it (lol). - Change in Sound: Cold cauliflower soup with saltwater sea urchin and tomato jelly Unbelievably smooth soup with concentrated cauliflower flavor and sweetness. The tomato jelly serves as an accent, and the rich sea urchin surprises the taste buds. - Peach and flounder carpaccio The flounder on top of the peach with a perfect balance of saltiness enhances the peach's juice burst. Marinated with lemon, the peach has a refreshing taste with a hint of olive oil aroma. - Stuffed scallops in zucchini flowers, and fried porcini mushrooms from Tokachi Since it's summer, I had imagined dishes with zucchini flowers and peaches. But the surprise this time was the porcini mushrooms from Tokachi! Fresh porcini, not dried. This seasonal delicacy is only available for a short period, and it was a complete surprise. Later, I checked the chef's blog and found out that this year, due to the hot and rainy weather, the porcini season came early, resulting in a bountiful harvest. However, the season is only about a month long. I rarely visit, so it's no wonder I've never encountered it before. What a coincidence. I need to inform Superpower Attraction quickly! So, I hurriedly wrote this review. Porcini is also known as Boletus edulis, but it may include fake porcini mushrooms, including Asian species. The natural habitat of Boletus edulis is coniferous forests in the Akan belt, including Aomori and Hokkaido. Is this really true? Chef Taguchi knows a lot about mushrooms, as he goes mushroom hunting himself. I am grateful and moved to be able to enjoy such a precious ingredient. The thin and crispy coating of the fritters is uniform and delightful. I wonder what the secret is to achieve such a thin and beautiful coating (lol). I don't think I'll make it myself anymore, as when I tried, it turned into a flat object. The crunchy stem is delicious, and it blends well with the sea flavor, different from shrimp. And now, let's try the porcini. Crunchy. Fluffy. Wait, this mushroom melted into a jelly-like substance with a net-like structure halfway through. It gently spreads in the mouth and disappears. It's a mystery no matter how many times I eat it. I didn't feel a strong aroma, but the unique scent of porcini is born from drying.

Dinner course for 8,000 yen, pasta aside, incredibly delicious!! The ravioli and Tokachi wagyu, in particular, are delicious!! A must-visit restaurant once a year, a 100% repeat customer rate!! \(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\

This visit was made possible by a comment from the esteemed Chouriki, who was visiting Tokachi. When I approached Chouriki and heard that they were planning to visit Raribera, I couldn't help but ask if they would write a review. They jokingly said, "Sure, why not?" and I eagerly agreed, even sitting down in excitement. In the rural town of Tokachi, the owner-chef Taguchi quietly and diligently prepares dishes, and Chouriki, a seeker of fine cuisine, provided a review of his food. The review was expressed with innovative and precise words that captured the essence of the dishes. It was so amazing that I wanted to shout with joy and roll around in excitement. Chouriki's review is of such high quality that it is truly worth sharing. Chouriki's invitation to enjoy the joy of tasting asparagus, which is in season for just a few more days, was irresistible. I couldn't contain my excitement and eagerly agreed. The chef kindly accommodated my preferences, remembering that I had allergies to certain ingredients. I opted for the omakase course priced at 8200 yen, similar to Chouriki's recommendation. The chef, Taguchi, effortlessly adjusted the menu to accommodate my preferences without any fuss. This is the kind of person he is – unassuming and modest. - Non-alcoholic Champagne: This time, the taste was different, with a peach-like aroma that was delightful. Since I have allergies to fresh peaches, it was especially enjoyable for me. My friend had the Limoncello soda, which had a good fragrance and was easy to drink. - Grilled Eggplant and Flounder Carpaccio: The dish was covered with a semi-transparent shell, which turned out to be slices of flounder. Inside was a beautifully grilled eggplant that was sweet, juicy, and creamy. The olive oil was fruity, and I was curious about the brand, but I felt hesitant to ask. - Tokachi Semolina Flour Bread: The mention of "Tokachi-produced" caught my attention. It made me wonder about the producers in the wheat fields surrounding the area. It's likely that there are ambitious and forward-thinking farmers in the region. - Memuro-produced Asparagus Sautéed with Egg Yolk Sauce: The dish was a mound of white asparagus, which turns green when exposed to sunlight. The white asparagus was slightly firm with a hint of bitterness, and the dish dispelled my preconceptions about it. The crispy surface was enveloped in the aroma of butter, and the asparagus released a burst of moisture when bitten into. The review continues with detailed descriptions of the dishes and the unique flavors experienced during the meal.