Located in the Kincho area of Tomakomai City. This restaurant was selected as one of the top 100 Chinese restaurants in the Foodlog in 2023. They serve lunch from 12:00 to 14:00 (reservation required 3 days in advance) and dinner from 17:00 to 22:00 (reservation required 1 day in advance). Closed on Mondays and other days. No parking available, credit card payment accepted, and smoking is prohibited inside. It has been a while since I visited Kincho, and it seems quite deserted. When I made a reservation, a young staff member who I thought was trying their best to assist me turned out to be the owner of the restaurant! It's amazing that a Tomakomai native has returned to his hometown and opened a restaurant that has been selected as one of the top 100. The restaurant exudes a love for the local area and seems to prioritize using local ingredients. I ordered the following: - White Wagyu Lamp Roast Course (7260 yen for 2 people) - Fugu Fin Cutlet with Crab and Uni Topping - Barrel-Fed Water Pork Shumai - Stir-Fried Giant Prawns and Vegetables with XO Sauce - Mapo Tofu with Sichuan Pepper served with Yumepirika Rice - Dan Dan Noodles without Soup - Ultimate Smooth Almond Jelly with Seasonal Yubari Melon Sauce, Thick True Haskap, and Black Honey Kinako - Holy Basil Herbal Tea - Perfect Beer - Jasmine Tea - Kinryu Highball 15 Years with Lemon - Glass of Red Wine The total came to 18,458 yen, which is a great value for the quality and quantity of food served. The hospitality at this restaurant is exceptional, with a strong emphasis on customer service. Some may find it a bit excessive, but I found it to be formal and welcoming.

Hokkaido Food Log Day 1 Start! Today, I went to a Chinese restaurant in Tomakomai, Hokkaido, which is selected as one of the top 100 restaurants in the food log, for lunch. I made a reservation in advance for the 4000 yen lunch course, which was the most cost-effective option. The chef, who was very humble and kind, seemed to be running the place alone, and the cozy interior reflected his personality well. The restaurant had a mix of Chinese and Western elements, with lovely paintings on display. Each reserved seat had a handwritten note with the guest's name and a thank you message, which was a nice surprise. The chef even gave a handwritten thank you letter when we left, which was very touching. He was very accommodating to my son, making various dishes tailored to his preferences. This time, I opted for a light meal, but I look forward to trying the more luxurious courses next time, such as the 6000 yen Shiraoi beef course. Thank you for the wonderful meal!

The owner carefully explains the ingredients and cooking methods for each dish they serve, and the food is delicious! If you want to eat beautiful Chinese cuisine, this is the place to go. If you want a hearty Chinese meal or typical neighborhood Chinese food, you should go to a different restaurant!

I made a reservation about a month ago and visited this restaurant. It operates on a fully reservation basis and you have to choose your course in advance. The chef prepares and serves each dish meticulously and efficiently. He explains each dish in detail, so you can enjoy it while understanding it. The taste is undeniably delicious! The plates used are also fantastic, making the experience even more enjoyable. The cost performance is incredibly good! If you were to eat this in Tokyo, it would easily cost double. I am truly satisfied! I have already made a reservation for my next visit. Looking forward to coming back next month!

Once known as a food desert, this local restaurant in Tomakomai was selected as one of the top 100 Chinese restaurants on Tabelog in 2023! Me: "Let's go!" Wife: "I'm in!"...GO≡3≡3 Excited to be greeted by the owner chef's smile and a welcome card even before we started drinking. ・Root vegetable phoenix sweet vinegar pickle - colored with Hasukappu from Yamaguchi Farm, refreshing on. ・Saltwater sea urchin with aged soy sauce marinated salmon from Hidaka, figs from Aichi, and strawberries from Mukawa for the carpaccio, among other colorful appetizers to start! ・Rare seedling pork dumplings with karasumi. ・Sautéed fukahire cutlet with sea cucumber & Hokkaido uni (my wife had king crab) on Parmigiano-Reggiano. ・Stir-fried large shrimp and vegetables with Sichuan chili peppers as an accent. ・Tomakomai seedling-raised Kitasetsu beef fillet with 5 kinds of condiments for a super flavor change. ・Mapo tofu fragrant with Sichuan pepper, I had the crab fried rice as an extra option, while my wife had Emperor's gift rice Yumepirika from Rankoshi. ・Soupless fukahire tantan noodles with the tail fin of Yoshikiri shark. ・Ultimate smooth almond jelly with sauce: I had pineapple, my wife had black sugar kinako... the spicy powder on the rim of the dish goes well with it. ・Holy Basil herb tea - ate, drank, and left... and then, a surprise fireworks plate! Everything was delicious and exquisite, each dish a masterpiece of creativity! We were enchanted by the splendid magic and the 2 hours flew by in an instant! Congratulations on being selected as one of the top 100 restaurants ＼(^o^)／6600 yen for a full course meal with Sapporo Classic Perfect Non-Alcoholic Beer. Thank you for the feast! (^^)v

When I went on a trip to Hokkaido, I used this restaurant for a meal with an important friend. I was very surprised by the price, the quality of the ingredients, and the skillful preparation. The chef's passion for improvement was clearly visible in the dishes. I would love to experience what kind of evolution they will undergo, and I definitely want to visit again when I go to Hokkaido.

I recently found out that the 2nd ranked restaurant in Hokkaido for Sichuan cuisine is open for lunch (reservation required 3 days in advance), so I registered as a member and visited with my wife at 12 o'clock. We were greeted by the owner chef, Lang Rong, with a smile, and there was a welcome card on the table! The background music was the violin of Iwao Furusawa♪ Strangely, it sounded like Chenmin's erhu (laughs) "2023 New Year Celebration Course" 5390 yen - Auspicious!! Assorted 3 appetizers: Of course, Shiraoi beef is delicious - First appearance!! Grilled xiaolongbao: Caution, it's hot - Peking Duck Guangming Style: I've never had it before, so I don't really know - Stir-fried large shrimp with chili & mayonnaise: It was delicious to eat the skin with vinegar and citrus - Sweet and sour pork with barrel-aged spring water pork and colorful vegetables - Shark fin ankake rice: Topped with uni from Hakodate (service for first-time visitors) - Ultimate smooth almond tofu: I had it with Shine Muscat sauce, and my wife had it with Haskap sauce - Holy Basil Herb Tea: I wanted to drink a little more (laughs) Additional dishes: - Fragrant gold sesame and chicken broth dan dan noodles 600 yen: It was a bit disappointing because my expectations were high - Surprise fruit plate: Celebrating my wife's 60th birthday 550 yen: We received applause from the owner, staff, and other guests The xiaolongbao was served in a warm Arita ware, and the almond tofu was served in a chilled Arita ware, which was elegant. The shark fin is from the Yosikirizame, which is the best part here. Each dish was explained in detail, so the taste was truly exceptional. It was a magical experience with Lang Rong, and the 2 hours passed by in no time. A lunch at this hidden gem for adults that resonates with the eyes, mouth, and heart, offering the finest cuisine! Thank you for the New Year celebration course and everything else! (^^)v

This month I had another business trip to Tomakomai. I usually go for Japanese food, so this time I decided to try something different and found this place. It is located in the downtown area, but there are no signs on the street, so you might easily miss it if you don't know about it. It's on the second floor of a small building where various eateries are housed. Upon entering the restaurant, I was greeted by a friendly female staff member. I started with a beer, and I was pleased to see they had Perfect Classic on the menu. They also have a wide selection of drinks, including wine. This restaurant only offers set courses. There is a special bonus included when you make a reservation. [Appetizers] - Assorted pickled vegetables (red core daikon, golden thread pumpkin) - Phoenix sweet vinegar pickles - Drunken shrimp - Seasonal fruit carpaccio - Drunken shrimp - Hidaka Sanshaku beef cold dish served on Arita ware [Kisenuma Yoshikiri shark fin fritters] Shark fin fritters are something I've never tried before, and they were served with crab as a bonus for the reservation. The shark fin fritters were made into fritters, and they were delicious with a Chinese-based sauce. [Kisenuma shark fin, Hokkigai, chili sauce] Another dish featuring shark fin, this time in a chili sauce with Hokkigai. The shark fin soaked in the sauce was delightful, and the Hokkigai was surprisingly tender, with the chili sauce offering a perfect balance of spiciness and umami. [Tarumasu pork, shark fin, grilled dumplings] The golden-brown grilled dumplings were served with a spicy miso sauce underneath. The combination of pork and shark fin in the dumplings was incredibly flavorful, making it one of my top three favorite dishes. [Tomakomai beef, roast beef] The roast beef was served in a French-style platter with soy sauce and wasabi oil dip, along with various seasonings to enhance the flavor of the meat. The lamp meat was tender and sweet, and the balance of the seasonings was impeccable. [Hokkigai, Sichuan pepper scented mapo tofu, Ranetsu Yumepirika rice] The mapo tofu had a delightful scent of Sichuan pepper, and the flavors were well-balanced with the addition of various seasonings. The dish was served with fragrant Ranetsu Yumepirika rice. [Dry Dan Dan noodles] A small portion of dry Dan Dan noodles was served after the hearty mapo tofu, with a light meat miso flavor and thin noodles. It was just the right amount for me and I enjoyed it. [Almond jelly (Shine Muscat sauce)] The almond jelly was moist and lightly sweetened, with a gentle almond and milk flavor. It had a smooth texture and was a perfect way to end the meal.

Hidden gem Chinese restaurant for adults: When I opened the door that seemed like it would lead to a snack bar on the second floor, I was surprised to find a Chinese restaurant instead! The food not only looked great, but also tasted delicious thanks to the carefully selected ingredients and seasonings. The staff were friendly and the atmosphere was cozy. The clean interior and relaxing ambiance made everyone seem happy. I came all the way from Kyushu, so it might be difficult to visit again, but I would definitely go back if I'm in the area. Thank you for the wonderful meal.

I visited "Creative Szechuan Cuisine HIROAKI" because Kenneth & Chie recommended it and a guitarist they love was having a solo live performance in Tomakomai. I was impressed by the meal I had last time, so I made a reservation for lunch and visited. This time, I enjoyed a salad to dessert. Thank you for the delicious meal, Creative Szechuan Cuisine HIROAKI. I would love to visit again!

Today is a special day, so I requested the most expensive course meal. Each of us had a welcome card placed in front of us, which heightened our expectations. The meal started with a carrot pickle shaped like a phoenix, followed by impressive dishes such as Chiba's Ise shrimp marinated in Shaoxing wine, button shrimp, and hairy crab, all of which were Japanese ingredients with a Chinese twist. In addition, there was a dish where we could enjoy shabu-shabu with Shiraoi beef in a hot pot. The highlight was a special fried rice at the end! We enjoyed a variety of drinks including beer, champagne, shochu, and wine, and savored every dish until the end. It will be a while before we can come back, but the delicious meals we had will be a good memory. Undoubtedly, this is a famous restaurant in Tomakomai, no, in Hokkaido. I believe this restaurant would also be successful in Tokyo without a doubt.

This is a restaurant in Tokyo that specializes in Japanese and Chinese cuisine, located on the second floor of a fading nightlife district. Despite the lack of energy outside, once you step inside, you are greeted by a sophisticated and refined atmosphere. The level of cleanliness is impressive, with hand washing and hand sanitizing stations in place. Each guest is welcomed with a personalized name plate, setting the stage for a delicious journey into the world of Japanese and Chinese fusion cuisine. Today's dishes included shrimp and crab marinated in Shaoxing wine, bringing out their sweetness and eliminating any fishy smell. The miso and Shaoxing wine sauce with button shrimp was exceptionally delicious. The Shaoxing wine-marinated live king crab was the best I've ever had. The Hokkaido white wine was also fantastic! Lastly, we enjoyed a shabu-shabu of mushrooms and Shiraoi beef, followed by a delicious rice porridge topped with abalone and salmon roe. For dessert, we had a rich and creamy almond jelly. I usually love a Japanese and Chinese fusion restaurant called Yunasaka in Shintomi-cho, but today's meal surpassed even that. I was so impressed and will definitely be coming back! Thank you for the wonderful meal!

I had been wanting to visit this restaurant ever since I tried their bento box at a work meeting in the past. Finally, with a little extra money in my wallet, I was able to visit. I opted for the most popular 6000 yen course, which was a bit on the luxurious side. The dishes were like works of art, with attention to both ingredients and presentation. Each dish was delicious, and the use of shark fin in various dishes made the 6000 yen price tag seem like a steal. My favorite dish from the course was the tantanmen noodles. I have tried a lot of noodles in the past, but this tantanmen was one of the best I have ever had. I will definitely be coming back again!

Every time I visit, I always feel that the menu changes every month and the dishes are getting more and more delicious. The presentation and service are excellent, and it feels like the chef is providing dishes with a story. The chef pays attention to every detail in the restaurant, and the care is wonderful. It is described as creative Szechuan cuisine, but there is almost no spiciness or numbness. I forgot to take photos of the finale of tantan noodles and almond tofu, but I will post a photo of the past three-dimensional Fenghuang pinpan.

Based on a friend's recommendation, I took a plane to visit this restaurant near Dormy Inn Tomakomai, a business hotel. On the first floor, there is a restaurant called Gogo Shokudo with an Iron Man No. 28 figure. Next to that shop, there is a staircase leading to the second floor. As you ascend, you may wonder if it's okay to open the door - it has a VIP feel to it. Inside, it's bright and the owner is friendly and easy to talk to. Each reserved table had a message card, which was a nice touch. I had reserved the Hokkaido Phoenix Ultimate Full Course for 10,000 yen, and it completely changed my perception of Sichuan cuisine. I used to think Sichuan cuisine was all about being spicy, salty, and oily, but this restaurant serves gentle Sichuan cuisine. The shark fin had a flavor of Rausu kelp, not too oily, and had a gentle taste that was pure bliss. From appetizers to dessert, every dish was delicious. I want to eat the shark fin, mapo tofu, tantanmen, and fried rice all in one go! The staff and the owner were kind, and it's a place I definitely want to visit again!

Located on the second floor of a Showa-era izakaya building in the back alleys of Tomakomai. There is no prominent sign, so it was a bit surprising to find something here. As you climb the stairs, you will see a kitchen separated by glass and table seating. The interior is chic and stylish. It was a space I couldn't have imagined, so I was surprised. The cuisine is a fusion of Japanese and Chinese. The chef incorporates the recent trend of Chinese ingredients in Tokyo into course dishes with a Japanese twist. The chef is young, with a woman assisting him. The atmosphere flows slowly, as we progress through the Japanese-Chinese dishes while listening to the woman's explanations. We started with beer, then wine, and switched to Shaoxing wine, but everything was delicious! The dishes have a subtle Japanese twist, likely influenced by the chef's training in Tokyo. Personally, I mentioned during the greeting that I think bringing out more of the Chinese flavors would be better. They are up-to-date, utilizing social media and even offering online sales of shark fin. Their marketing skills are impressive. I hope they continue to evolve and improve their flavors.

I've always wanted to visit this place, and finally did. The hospitality was top-notch and the signature dishes were outstanding. The atmosphere was welcoming, and the staff provided great service. It was a joy to enjoy a Chinese course meal at such a reasonable price, made with local ingredients and filled with the owner's passion. This is a hidden gem that I would love to bring my loved ones to. I definitely plan on visiting again soon.

On the second day of my trip to Hokkaido, I visited Shomamurakicho with a few acquaintances to enjoy a course of creative Sichuan cuisine. We had a variety of dishes such as assorted appetizers, shark fin stew, shrimp and squid in chili sauce, twice-cooked pork, fried rice with mapo tofu on top, and elegant dan dan noodles for dessert. Each dish had a beautiful and well-balanced flavor, showing that they were made from scratch. The shrimp in chili sauce was particularly refined and delicious, unlike the typical heavy flavors associated with Chinese cuisine. After enjoying such a meal, I found myself craving a gentle, natural flavor. The vegetables in dishes like twice-cooked pork were cooked perfectly, and the combination of mapo tofu and ikura was a delightful surprise. The dan dan noodles as the final dish were of such high quality that I felt like having another bowl. Thank you for the wonderful meal!

One of the purposes of my trip to Tomakomai this time was to enjoy the cuisine at the creative Sichuan restaurant "Koumei". I was invited by an acquaintance to a gourmet tour of Tomakomai and I was really looking forward to it after checking out the reviews on Tabelog. My impression was "more impressed than I expected". First of all, the Phoenix Combination Plate meticulously prepared by the master was amazing (I looked up the name later). The three-dimensional presentation showed a lot of effort put into it. As it is a restaurant mainly focused on course meals, I enjoyed each dish very much. It was also a gathering for me, so I had it all to myself, but next time, I would like to enjoy it slowly with Chie. Thank you for the meal. P.S. I forgot to take a picture of the Dan Dan noodles...orz

"A gentle Chinese cuisine that heals the heart. When I visited a creative Szechuan cuisine restaurant in Tomakomai with my colleagues from the same industry the other day. The name of the restaurant is thought to be the chef's name, but it turned out to be the name of the chef's respected father. The chef, who is slim and handsome even from the same sex perspective, and the service lady were both wonderful people! First, since we came all the way to Hokkaido, we started with a drink using Haskap berries. The appetizers included seasonal mountain vegetables, crunchy jellyfish with chicken roast pork, pickled myoga, and a shark fin soup full of light umami. The shrimp with a mild spiciness in the shrimp chili was excellent. The hot and sour pork was bursting with the umami of vegetables! And a surprising dish! Fried rice and mapo tofu with salmon roe on top, a special dish that I was curious about after seeing the menu online! The result... it was a taste wrapped in kindness! It may be said that it is not enough for those seeking a hearty punch of Chinese food, but it was a new sensation dish where the flavors of the ingredients were firmly felt, and the combination of fried rice, mapo tofu, and salmon roe, which would not normally blend together, was beautifully harmonized! And finally, the tantanmen. Here, chicken broth was shaved, giving a comforting feeling that somehow reminds me of Japanese dashi. Tantanmen that I have never eaten before! The dessert was almond jelly. Almond jelly?! Almond-flavored blancmange? This seems to fit better. With a Haskap sauce! It was a new sensation Chinese cuisine that overturns the common sense of dishes I have eaten so far! It was a cuisine that cherishes the ingredients and brings out the flavors to the fullest. I do not recommend it to those seeking heavy Chinese cuisine, but I would like those who are interested in food to experience this restaurant!"

For a meeting, I flew to Tomakomai and took a train to attend the meeting in the afternoon. It ended successfully in the evening and the other party invited me to their restaurant. I sat at the counter seat and was greeted by the owner chef. We toasted with draft beer and had a course meal. The first course was a platter of 6 appetizers, including pickled vegetables, seasonal vegetable stew, raw shark fin, smoked seafood with jasmine tea, cold chicken breast, and cold beef. The highlight was the shark fin stew, which had a rich oyster sauce aroma and was delicious. Next, we had shark fin dumplings with crunchy lotus root and luxurious crab sauce. Then, we enjoyed a stir-fry of shark fin, oysters, and autumn vegetables in a flavorful sauce. The roast Ezo deer with addictive sauce was a favorite, along with the Sichuan-style mapo tofu with a touch of Hokkaido rice. The ultimate dish was the shark fin spicy sesame noodles, which had a rich sesame soup and two types of chicken broth. Lastly, we had almond tofu with a refreshing haskap berry sauce. It was a delightful experience to enjoy such a variety of dishes featuring shark fin in a luxurious way.