Visited in August 2023. The cover charge was 550 yen each. We ordered the Vinegar Soy Sauce Sashimi Assortment for 2,300 yen, the Grilled Smelt for 1,100 yen, and the Takasago Wind Whispers for 650 yen each. We also had chilled sake for 750 yen each. The total bill was 11,250 yen. We finished watching the Escon Field game a bit early and took a train from Kitahiroshima Station to Asahikawa Station via Sapporo Station. As soon as our itinerary was set, we made a reservation at this long-awaited restaurant, a place that every sake bar enthusiast, like myself, knows about. Finally, we made it. Asahikawa is where I landed the day before the Great East Japan Earthquake due to bad weather at New Chitose Airport. The following day's tragedy is still vivid in my memory. Therefore, this was my first Asahikawa night. We arrived from Sapporo, checked into our accommodation, dropped off our bags, and headed straight to the restaurant. The town was having a festival. Seeing women in yukatas pass by was nice, but the loud voices of young men over the microphone were a bit overwhelming. Is this a new festival? "The festivals in the north are intense," they say, but it seems a bit lacking in refinement, doesn't it? Amidst all this, we found the sign for this place, "Dokushaku Sanshiro," standing at the end of the bustling street. The sign illuminated from the shop exudes a winter vibe. I was lost in thought, but it was time for our reservation, so we entered the restaurant promptly. We arrived right on time at 8:00 p.m. The interior of the restaurant, with its solid black base that I had seen in photos and on TV shows featuring Ota-sensei, immediately caught my eye. Seats were available in the back half of the counter. As soon as we sat down, we were served the famous cover charge, vinegar soybeans, and chopsticks with words written on the paper wrapper. I am a "summer" and my friend is a "spring" based on the characters written on the chopsticks. Looking at the photos of the seniors, there are various characters. The vinegar soybeans were indeed simple and delicious, just as rumored. This appetizer, unchanged since its establishment in 1946, truly captures the feeling of drinking in a northern sake bar. I was deeply moved to be able to visit this sake bar. The tanginess is subtle, the texture is chewy, and it is refreshing and flavorful. A perfect start, truly the quintessential appetizer! We looked through the menu and placed our orders. We couldn't miss the sashimi platter and the Grilled Smelt. We had already had enough beer at Escon Field, so we opted for cold sake instead. While enjoying the vinegar soybeans and the High Tide Wind Whispers, the sashimi platter was served. The platter looked even bigger than I had imagined. It included octopus head at 12 o'clock, vinegar-pickled herring at 3 o'clock, tuna red meat and medium fatty tuna at 6 o'clock, scallop and peony shrimp at 9 o'clock, and turban shell in the center. The beautiful and vibrant presentation was perfect for summer. The sticky sweetness of the peony shrimp left a strong impression. And then came the Grilled Smelt! It was bigger than I had imagined, with crispy skin soaked in sauce. It's a must-try dish and it goes well with sake, filling up the stomach. The other famous dish, hot sake, was served. Although I couldn't find it on the menu, when I asked for hot sake, it came in that iron kettle that I had seen in books and on TV. The landlady chose the sake cups for us. This was fantastic! The taste was gentle and soothing. If it were snowing outside, I might have shed a tear. My friend ordered the Corn Tea Highball, which I had tried and become addicted to at a bar in Susukino. I took a sip, and it had a rich flavor with a sharp finish. It's delicious even without carbonation. It has become a specialty here. We also ordered pickles, which were traditional, and macaroni salad, which seemed out of place but was tempting. Both were delicious and reliable izakaya dishes. I admire their commitment to serving humble and tasty dishes without being pretentious. The Grilled Atka Mackerel was so delicious. I regretted ordering the small size. It was gone in an instant. If there are two of you, go for the large size...

Asahikawa Station area. 10 minutes walk from Asahikawa Station ◇ Business hours 17:00-22:00 ◇ Regular holiday Sunday Monday holidays ◇ Credit card, electronic money payment possible I visited a long-established restaurant famous for its shinko-yaki and eel in front of Asahikawa Station. A renowned local favorite selected as one of the top 100 izakayas in 2021. I made a reservation and was told I could be seated an hour earlier, but I was actually not happy as I was already full after visiting 7 places that day (including 4 bowls of ramen). I visited after quickly downing the beer I was drinking nearby. When I arrived at the restaurant, there was a sign saying it was fully booked. It was indeed popular. Upon entering, there were the head hostess, hostess, head chef, and about two other female staff members. I was seated at the counter, and the nostalgic interior created a perfect atmosphere for enjoying a drink alone. The appetizer was unique and delicious! The taste was also excellent! I ordered the specialty shinko-yaki, and watched as the head chef grilled it over charcoal. I poured beer while watching. He cut off any excess fat or sinew while grilling. The taste of the beer was ordinary. The shinko-yaki was a huge thigh steak, cut and served. It was so tender! The meat quality was very high, and it was extremely juicy from the charcoal grilling! The sauce, passed down from the founding, was also exquisite! Next was the eel, which was the purpose of my visit today, but... I was in trouble because I was already full (crying). I decided to give up and ordered some pickles, which were also delicious! [Overall] Since this restaurant recommends sake, I'll try eel and sake next time. I wonder if I can resist the ramen and visit again next time? (laughs) It was delicious! Thank you for the meal♡

On July 27, 2023, Thursday at 7:30 PM, with a temperature of 29°C and no air conditioning, the restaurant was fully booked. There were a total of 4 guests, including 2 guests from Tokyo. It had been 8 years since my last visit, and the complimentary soybeans for 350 yen were also back after 8 years. We started with the Hokke (small) for 750 yen each, which was delicious! The charcoal grilling here is top-notch. The Atka mackerel for 1,100 yen was consistently tasty, especially the sauce was thick and delicious. I wish I could have it with cabbage like they serve at Kyabesen. The grilled eggplant for 750 yen was unbelievably delicious. The perfect grilling and the aroma of charcoal combined to create a delicious flavor that pierced through to the top of my head with each bite. I couldn't help but have a second serving. Our guests enjoyed the salted innards of the surf clam for 600 yen. The grilled octopus skewer for 650 yen was also outstanding. The octopus head wrapped in fragrance was a delight to savor. The grilled egg for 600 yen was a comforting dish to end the meal. Thank you for the wonderful meal.

A popular izakaya in Asahikawa. It gained nationwide attention after being featured in the 2017 show "Solitary Gourmet Asahikawa" and is now a highly sought-after restaurant. I made a reservation for one person on a weekday at 5:00 PM. The atmosphere of the traditional house immediately gave off the vibe of a top-notch restaurant. I was seated on the second floor at a counter seat and enjoyed watching the meticulous work of the owner at the grill while savoring my drink. The appetizer of vinegar-soaked soybeans was a nice touch. I ordered a bottle of beer (¥700) - the classic Asahi, salted innards of surf clam (¥600) - a perfect match for sake, sliced herring with ginger (¥750) - a great side dish, and grilled young chicken (¥1,100) - incredibly tender and delicious. The sauce, which has been passed down since the establishment in 1946, had a rich flavor. It's no wonder that many people ordered the eel rice bowl. There were many other dishes I wanted to try, but I had to save room for the next stop. I switched from beer to sake, enjoying Manzai Kimoto (¥700) and Taeyuki Kinusaki (¥850). Sake truly complements the atmosphere of this restaurant. The service was friendly and made me feel at home. The name of the restaurant, "Dokushaku" (solitary drinking), truly suited this excellent establishment. I look forward to another solitary drink when I visit Asahikawa again next time.

The restaurant featured in "The Lonely Gourmet" was a very warm place. I visited during the night of my Asahikawa sightseeing trip. I knew it had good reviews, so I made a reservation and arrived at 8:30 pm. I ordered a sashimi assortment, shrimp sashimi, and the tamagoyaki (egg omelette) on top was so delicious that I ended up ordering it separately as well! It was my first time trying the shrimp sashimi, and it was surprisingly light and I found myself finishing it in no time. The appetizer beans were also delicious, but overall, it was just a very warm izakaya that left me feeling content. If you visit Asahikawa, be sure to make a reservation and check it out!

Goro also came to the long-established bar "Sanshiro" in Asahikawa. It's been four years since the last visit. <Food> The appetizer was boiled beans, with perfect firmness. Shrimp, pickled scallion, and tamagoyaki all had a subtle and elegant seasoning with low salt content. <Drinks> "Whisper of the Wind" was delicious, but... the glass was small (tears). The quality of both the drinks and food was excellent, but the initial excitement has faded. Unfortunately. Long-established bar: ☆Established in 1964. Currently rated 3.61. Hmm, it's okay.

I made a same-day reservation by phone. I arrived around 19:45 after being told that they had availability for a later time, around 8 pm. I started with a bottle of beer. The vinegar soybeans served as an appetizer had a great texture and flavor that went well with the beer. I also enjoyed the assorted appetizers served by the hostess. The wasabi with the sashimi was strong and made the sake go down smoothly. For my second drink, I had a Junmai Ginjo called "Daisetsu no Kurou Kinsetsu," with a rich and elegant taste. I couldn't resist ordering the delicious egg roll that was part of the assortment. I also tried the "shime nishin," a type of herring not commonly found in mainland Japan, which paired well with the sake. My third drink was a Junmai sake called "Takasago Shuzo Kaze no Sasayaki," a summer limited edition with a refreshing and slightly spicy taste. I enjoyed it with eel and salted fish roe. The eel had a crispy exterior and a tender interior, with a rich sauce. It was surprisingly light compared to eel dishes at other restaurants. As the sake complemented the salty dishes, I found myself ordering more. I finished my meal with a hearty rice ball and mushroom soup. The ambiance, tatami seating, and staff at the restaurant all contributed to a wonderful dining experience in Asahikawa. Thank you for a lovely time! 🌟

In the evening in Asahikawa, I visited the popular traditional izakaya "Dokushaku Sanshiro" that I had been wanting to try for a while. This place was featured in the famous show "The Lonely Gourmet" and is loved by both locals and tourists. The restaurant was established in 1946. I made a reservation in advance and arrived at 7:00 PM. The restaurant is about a 10-minute walk from JR Asahikawa Station. The atmosphere inside the restaurant was nice, and I was seated at the counter on the first floor. I ordered a draft beer, my first alcohol of the day since I was driving. The appetizer was boiled beans. I then ordered the following items: grilled chicken, pickled herring, rolled omelette, and asparagus. The rolled omelette was served first, followed by the asparagus, which was large and sweet. Then came the highlight of the meal, the grilled chicken, which is a local specialty of Asahikawa. The chicken was tender and flavorful, and the sweet sauce complemented it perfectly. It was delicious! I also tried the pickled herring, which was also popular and had a good flavor. I had a second beer, but I was already full from the day's food adventures, so I couldn't try the rice with grilled chicken sauce, which I had wanted to. Overall, it was a great dining experience!

Last year, I visited this place for the first time, and this is my second visit. Last time, I was already full from my meal at another restaurant, so I couldn't eat much here. This time, I made a reservation in advance for 6:00 PM and when I arrived, the place was fully booked! I was glad I made a reservation. I ordered a bottle of beer and several dishes. Of course, I had to order the signature dish, "shinko-yaki"! I was told that the sashimi portion was fine for one person (I visited with a friend), so I ordered one serving and a few other dishes that I wanted to try. While snacking on the signature vinegar soybeans, I enjoyed my beer. Soon, the dishes started arriving, and finally, the shinko-yaki was served! It was like a party for sake lovers in front of me. I switched to sake after finishing my beer. Just like last time, I asked the landlady for recommendations, and everything she suggested was spot on and to my liking, so this time, I asked her again for recommendations. We started with local sake and then tried some from other prefectures. At this point, I wanted some more snacks to go with the sake, so I ordered salted sea urchin and filleted saury. The sashimi included two types of tuna, as well as firefly squid and surf clam, all in season. The tuna was rich and flavorful, whether it was fresh or defrosted, it was delicious. And of course, Hokkaido is known for its surf clam and saury! The surf clam had a great texture and sweetness, and the vinegared saury was refreshing. As I mentioned before, the highlight here is the grilled dishes! The shinko-yaki was still tender and juicy as ever. The sweet and savory sauce coated it perfectly, and my friend even ordered rice to go with it. I understand the feeling. The filleted saury was amazing as a sake accompaniment! It looked a bit tough at first glance, but it was actually fluffy and packed with flavor when you bite into it. Pairing it with sake was pure bliss. The fresh asparagus was a nice palate cleanser. We enjoyed the variety of dishes and sake, and left the restaurant feeling satisfied in both stomach and heart. This place offers seasonal ingredients, so I look forward to visiting again in a different season. Thank you for the wonderful meal! I will definitely be back!

Gourmet of Solitude - Visited Gorou-san at Yukari's place for a solo drink. I made a reservation over a month ago before visiting. Many customers were trying to walk in without a reservation, but they were all turned away. The phone also rang quite a bit, but most calls were unable to make a reservation. I started with the specialty, corn shochu highball. A must-order dish is the Shin-ko yaki. It seems that regulars order it with a side of white rice and pour the sauce over it, so I followed suit. Highly recommended! We sat at the back seat of the counter inside the restaurant, but the smoke was thick, so the ventilation fan was constantly running and sometimes the window was opened. It's cold in winter, so I recommend wearing warm clothes when visiting.

The interior of the store is relatively narrow and does not have a large seating capacity. Due to its popularity, there may be cases where entry is denied, so it may be necessary to confirm by phone in advance. This is a long-established izakaya that has been in business for over 70 years. The female owner is the second generation. She provides a solid and dignified customer service. As a customer, you can feel safe dining here. - Homemade pickled herring for 650 yen: The owner assured us that even though they were at the end of the season and could only provide vegetables from the bottom of the barrel, she could serve well-marinated vegetables. This assurance made us feel comfortable ordering the dish. The pickled herring had a bitterness and a firm texture, with the flavor of the herring coming through. - Grilled herring fillet for 750 yen: The fat on the herring was delicious! Grated ginger was served on the side, enhancing the flavor of the fish. This dish paired perfectly with sake. - Mackerel sushi rice for 750 yen: The mackerel had a firm texture and was well-marinated, offering a deep and rich flavor. This was a delicious sushi rice dish. - Sliced Pacific saury for 600 yen: This dish was a bit salty for my taste, but it would be perfect as a sake accompaniment. - Sake "Asahikawa Keima Tsuru (from Aomori)" for 700 yen: It had a balanced sweetness and dry spiciness, with a refreshing taste. It was very delicious. - Sake "Akita Yukinonochaya (junmai from Yamahai)" for 700 yen: This sake was less sweet and had a crisp taste compared to the previous one. - Shochu "Kuro Kirishima with water" for 600 yen each: We had two servings. Overall, I have to apologize to those who have given high ratings. Honestly, there are plenty of izakayas in Kushiro that offer this level of taste, so it was not particularly unique or impressive.

Well, on this day, it was the FM Rebell "Takarakujiga Ataruzo" year-end party. Past personalities gathered to talk about this and that. Among the former Takarakuji group members is the former mayor of Asahikawa, Masato Nishikawa. Now, in the midst of the pandemic, and being an adult establishment, how many people do you think will gather? Few people gathered...(;^_^A It's an adult establishment, Doku Shaku Sanshiro. A place with many memories for me as well. But... the number of people walking from the meeting place is... few. Everyone is here now. Oh... is it over already? Well, how many people did you expect to come? Um... ah... about a few dozen... haha It's impossible to fit everyone in here, we only invited a select few, said the big boss, Squiggle. And, the manager Tai Sho and new member Sayaka. Well, honestly, as someone who is not good with large groups, I appreciate it. Yakitori Sanjuro, a place where I first learned to drink alcohol. Here, they warm sake over charcoal, calling it "yaki-kansho." I was urged by the sake master, who also appeared in Oishinbo, to try sake for the first time. Even now, I can't drink much alcohol, but I do enjoy sake. Oh, I remember appearing in the Gourmet of Solitude New Year's Special - Winter Asahikawa Business Trip - and drinking real sake with Matsushige-san, getting scolded while laughing. You can still watch it on Netflix. The menu here is like this. The daily recommendations are written on thin pieces of wood heated over charcoal. The top one was local shiitake... or so I thought for a moment, "Oh" haha the rush to hide it at the bottom... the scattered feeling. Tamagoyaki, with wasabi. It has a slightly sweet finish and is delicious. It's good as it is, or with a little soy sauce, it's also good. With wasabi on top, it's a mature taste. I want to eat this... Invigorating homemade black garlic by the landlady. You need to invigorate yourself to be prepared for anything... even though there's nothing haha It's sweet!! The texture is extremely sticky, like prunes. It's a great snack with alcohol. And it doesn't have that strong garlic smell. I had three, and my body feels pretty energized now. Herring pickles, a local Hokkaido dish. I didn't know about this until I came to Asahikawa. Herring fillets soaked in rice bran for 1 to 2 days, using rice koji for long-term fermentation. It has a unique sourness and taste, so it may not be for everyone. Grilled eggplant. I always eat grilled eggplant when I come here. The grilled eggplant made by the former owner Akira-san was really delicious. He would throw a whole eggplant into the charcoal fire, peel off the skin just right, and serve it. The good smell of charcoal transferred to the eggplant... was this really eggplant? It was so plump and delicious. I can't forget that. One eggplant per person! Of course, eggplants have always been one per person haha My eggplant is my eggplant. Your eggplant is my eggplant!! That's how good the grilled eggplant is. Grilled liver that even those who don't like liver can eat. If you don't like liver, you don't need to eat it, but it's delicious. The liver seasoned with Sanjuro's secret sauce doesn't have that liver smell or the unique squishy texture when you put it in your mouth. It's completely different from eating liver at a yakiniku restaurant. Is it time yet... to understand the atmosphere and realize that no one is understanding, the junior Taisho! Why are you taking charge? This is a time to wait patiently... Just wait, that's all you need to do... in silence, sending a gaze. I'm sure he doesn't understand haha Here it is! Eel!! The main event of the day!! Oh, I missed you, eel. Wait, I made a mistake! When with the chairman, its name changes to Pacific saury. Oh, I can't wait to see the perfectly grilled Pacific saury... Pacific saury rice, a hidden menu item. Different from eel rice, it's also...

A few years ago, I visited this restaurant and had been wanting to come back. Finally, I made it! Of course, I had to start with the grilled Atka mackerel. It's a must-have! I also ordered a small portion of Okhotsk Atka mackerel, pickled herring, and a side of potato salad. I also tried the eel this time, which was marinated in the same sauce as the Atka mackerel. It was delicious! The grilling was perfect, crispy on the outside and fluffy on the inside. I would come to Asahikawa just for this restaurant. Thank you very much!

I entered the restaurant around 8 pm. Since I was alone, I sat at the available counter. I had a beer with a side of beans, salted sea urchin, black garlic, grilled shirako, and a small bottle of sake. The grilled shirako was softer than the silver cod I had tried before, and the flavor was not boring. The salted sea urchin was a bit pricey at 800 yen. The total bill was just under 4000 yen. The food was delicious and the atmosphere was pleasant, so the cost performance was good.

After eating hormone at another place and looking for a second spot, we found this restaurant and entered with two people. The atmosphere inside was quiet and nice, with customers sitting at the counter enjoying their drinks. We were seated in a raised seating area. We felt the attention to detail in the handwritten menu clipped together. We ordered some lighter dishes such as "yuki no shita" (mixed mushrooms) and salted sea urchin, which we had never heard of before. The owner recommended the grilled "shinko" (young fish) so we added that to our order. The yuki no shita and salted sea urchin were delicious and paired well with the drinks, but the highlight was the perfectly grilled dishes. The shinko was tender and moist, and the grilled mushrooms were cooked to perfection, bringing out their flavors. Since it was our second stop of the night, we had to pass on many tempting dishes, so we agreed to come back with empty stomachs next time! We left the restaurant discussing our plans for the next visit, looking forward to returning. Thank you for the wonderful meal!

The restaurant "Dokushaku Sanshiro" featured in "The Lonely Gourmet" is a representative izakaya in Asahikawa, with a history dating back to 1946. The restaurant was almost fully booked, but miraculously I was able to get a table without a reservation. I had the following dishes: appetizer, seasonal plate, grilled smelt, eel, salted sea urchin, and corn shochu highball x4. The seasonal plate was a delightful assortment of small dishes perfect for nibbling while drinking. The grilled smelt was juicy and flavorful, and the eel was delicious although slightly tough. The salted sea urchin was a small but exquisite treat. I regret eating too much at the first restaurant, as I would have liked to try more dishes here. Overall, I was very satisfied.

No.3345JR is about a 15-minute walk from Asahikawa Station North Exit (west side). It is a long-established izakaya located along the road between 2nd Street and 3rd Street (2.5th Street?). In "The Lonely Gourmet" season 7, Inogashira Goro enjoyed dishes such as Atarime (dried squid), Shinko-yaki (grilled young fish), thick grilled egg, grilled mushroom soup, landlady's homemade pickles, while Kazumi Kusumi enjoyed pickled herring, izushi (herring sushi), grilled eggplant, local sake, and shochu at this restaurant. I made a reservation in advance and visited carefully. The customer service was excellent. The staff were attentive and kind, providing a customer-oriented service. I reserved for 120 minutes, which was more than enough for a solo diner. The dishes included landlady's homemade pickled radish, sashimi platter, Shinko-yaki, rice, Sapporo draft beer, and lemon sour. The pickled radish was crisp and perfectly sweet. The sashimi platter was delicious, especially the tuna and squid. The Shinko-yaki was grilled to perfection and had a great flavor. The pickled herring was a rare delicacy, full of umami and perfect with rice. Overall, the restaurant provided excellent dishes, and I would definitely revisit when in Asahikawa again.

When I arrived in Asahikawa at night, I decided to visit a izakaya (Japanese pub)! I had an eye on a place I wanted to go, but my flight arrival time was a bit off, I might be late for the last order, and the place was a bit far from my accommodation, so I wasn't sure if I could make it without a reservation. So, I decided to walk to the front of the restaurant first, just to take a look. Oh, the lights are on! Oh, the entrance is open! I'm going in! Me: "Um, is it okay for two people to come in?" Hostess: "Oh, we're full at the moment." Me: "Oh!" Hostess: "I'm sorry about that." Me and my friend (dejectedly leaving the restaurant. Started to wonder what to do next) But then, a staff member called out, "Excuse me, two people!" Me and my friend turned around, and a staff member in an apron was clearly looking at us. Staff member: "The customers have left, so can you wait a bit while we clean up?" Me: "Oh, is it okay? Of course, we'll wait!" After a while, the couple who had given up their seats came out. Me: "Are you the ones who gave up your seats?" Woman: "Oh, we were just about to leave, but we missed the timing to tell you, so it took a bit of time..." Me: "No, thank you so much!" Woman: "No, it was already over..." Me: "Thank you so much. And sorry to bother you, but what should we eat here?" Man: "Hmm, how about the 'shinko yaki' (grilled young chicken) and the 'shime saba' (pickled mackerel)? But everything here is delicious." Me: "Shinko yaki and shime saba! Thank you so much." And that's how we finally got to enter the restaurant. It turned out to be a wonderful izakaya. We started with a toast with beer, and were served boiled soybeans, a typical Hokkaido appetizer. I checked the menu to see what 'shinko yaki' was. It turned out to be grilled young chicken with a sweet and savory sauce. It looked delicious. My friend wanted to try 'hokke' (Okhotsk atka mackerel), which is a popular fish in Hokkaido. So we ordered that first. The hokke was small but had just the right amount of fat, and was delicious. It wasn't too strong in flavor, so it went well with the drinks. We then moved on to local Hokkaido sake. We tried three recommended types. Meanwhile, the 'shinko yaki' arrived! It was grilled young chicken in a sweet and savory sauce, and it was tender and flavorful, a unique dish that I had never tried before. My friend ordered a small egg omelette that caught his eye. I couldn't help but notice the sauce of the 'shinko yaki' as I continued eating. (It would be amazing if I could have this over rice...) I said this out loud, and the hostess overheard and offered to bring rice. Me: "Yes, please!" My friend tried three types of Asahikawa sake, and I finished with the 'shinko yaki' over rice. Thank you for a wonderful hour, "Dokushaku Sanshiro"! I will definitely come back next time for the pickled mackerel. Hoping for a miraculous reunion with the couple who gave up their seats...

Visited Asahikawa in September 2022 and stumbled upon the "Solitary Gourmet" pilgrimage site by chance. Managed to get a seat at the counter where the atmosphere resembled the drama perfectly. Enjoyed a delicious corn tea highball and the signature dish, salted soybeans. Also tried the "nuta" dish which paired well with drinks. Highly recommend the grilled octopus skewers, perfectly cooked and seasoned. Overall, a great experience.

【Point】 - Focus on the local dish "Nyanko-yaki" - Selected as one of the top 100 izakaya in the area - The staff are kind and attentive 【Food】 Probably the most famous izakaya in the Asahikawa area. A must-visit place for tourists. You can enjoy local ingredients and local dishes with local sake. Personally, I found the Otoko-yama Special Junmai Sake to be delicious. I tried various dishes like "Asparagus," "Grilled Okhotsk Atka Mackerel," and "Grilled Green Pepper," but let me introduce the "Nyanko-yaki" here. Although I didn't order it this time, this restaurant has become famous for its "Unagi Kabayaki" and "Nyanko-yaki." - Nyanko-yaki: A specialty where chicken thigh meat is grilled over charcoal and generously topped with a sauce that has been passed down since its establishment. Nyanko-yaki is a soul food enjoyed in Asahikawa for a long time, grilling a half chicken size in a hearty manner, so to speak, like yakitori. The skin is crispy and enjoyable in texture. The sauce, which has a dark and heavy color, was surprisingly refreshing. 【Atmosphere/Service】 The interior is a retro-style old folk house. I was fortunate enough to be able to enter by chance for a stay of only 1 hour and 15 minutes, but I think it is a restaurant where you should make a reservation in advance. 【Review Information at the Time of Posting】 (8/20/2022) - Rating: 3.61 points - Number of reviews: 231

I couldn't resist watching "The Lonely Gourmet" so I ended up ordering everything Goro-san had ordered haha. The asparagus was thick and juicy! The grilled shirauo had tender meat with a rich sauce! And to finish, I had this with rice soaked in the sauce... It's impossible not to be good. I always thought simmered shirauo was sweet and savory, but even when dried and grilled, it's delicious! The refined fat is irresistible. And the hot sake warmed over charcoal... the best... After that, personally, I loved the way the vinegar soybeans were cooked as an appetizer! I wonder how they make it... The staff seemed very busy, but when I asked questions, they kindly explained everything. The head chef concentrating on the charcoal was also very cool! Thank you very much.