President Kobayashi's favorite

One day, I visited Nakamori at the request of one of the members. A few days ago, we suddenly decided to go, had a discussion about the dishes in advance, and made a reservation for our visit. Upon entering the entrance, two beautiful ladies greeted us and guided us to a private room. Since I rarely visit such a high-class restaurant (locally), I feel a bit shy (laughs). The course meal was fugu (pufferfish) for 7000 yen (according to the website, it is Setouchi-raised tiger pufferfish. By the way, if it's Miyazaki natural tiger pufferfish, it's 12000 yen). None of the members have ever tried it, so we changed it to fugu chiri nabe (blowfish hot pot) for 6000 yen instead of the course meal, and I also requested a single dish of conger eel. First, we toasted with Ebisu beer for 600 yen. As the dishes were brought to the room, we enjoyed: - Fugu skin gelatin & boiled fugu skin: The gelatin-like elasticity of the fugu itself was refreshing and springy. The boiled fugu skin, served with ponzu sauce and grated radish, had a bouncy texture and was enjoyable. - Sashimi (tesa): We rolled the fish with green onions and grated radish, dipped in ponzu sauce, and enjoyed the mild chewy white flesh. - Deep-fried blowfish: Squeezing sudachi lime over it, the bone-in river blowfish was freshly fried, with a crispy coating. It was the most delicious in the blowfish category. - Grilled conger eel: The recommended way to eat it was grilled with salt, and it turned out plump and flavorful, with a well-seasoned saltiness, perfect as a drinking snack. - Sliced conger eel hot pot: The main event! Before the hot pot, we were served with a drink made from the gallbladder (or bile?) and blood of the conger eel. Everyone tried conger eel for the first time, and although it was a bit "gross," everyone agreed that it was delicious. The conger eel itself had a chewy gummy-like texture, and the broth from it was incredibly tasty. The hot pot also contained green onions, tofu, turnips, and fresh wheat gluten. Unfortunately, due to our age, we couldn't finish it all, but we all agreed that the conger eel hot pot was the best. We ended with a palate cleanser of water fruits. Overall, the conger eel left a greater impression than the fugu, with everyone agreeing that the conger eel was the best. It was a bit disappointing that there were limited options for alcohol, and it would have been nice to have more choices. We enjoyed the conger eel hot pot, which we might regret leaving behind when we were hungry. Thank you for the wonderful meal!

"I visited the Japanese restaurant Nakamori. This restaurant is known for serving high-end courses such as blowfish and softshell turtle dishes. I didn't realize they also offer lunch until I saw it on their website. Despite the unassuming exterior, the interior had a sense of luxury, though some parts of the carpet looked worn out. We were seated in a private room on the second floor and enjoyed our meal in a relaxed atmosphere. I ordered the Matsukado bento for 1500 yen. Overall, the meal was average. The shrimp paste soup was delicious, but the steamed egg custard had a unique flavor that I didn't quite enjoy, so I left it uneaten. I would be interested in trying their dinner courses in the future."

Nakamori New Year's Party In January, there are many New Year's parties. Last night, we had a meal at Nakamori in Obihiro city. Nakamori is a new restaurant facing the main street, so it may be a bit intimidating to just walk in, but for occasions like this, you can feel comfortable visiting. Various dishes were served, but unfortunately, my camera was acting up... I finally managed to take a picture, here it is. I wish I could have taken more photos... It's a Japanese restaurant, but they served croquettes made with local Tokachi potatoes. That's the trend nowadays, isn't it? Nakamori Hokkaido Obihiro City Odori 10-chome 2-2015-26-1147 Business hours 11:30-13:30 (reservation only), 17:00-22:00 Closed on Sundays

Located at a corner of a major intersection, the exterior of the building doesn't give off the impression of a traditional Japanese restaurant. However, upon entering, the atmosphere of a Japanese eatery is evident. I recently tried the KinKi hot pot set. It was made with white miso, slightly sweet with a rich flavor. The dish itself was decent, neither exceptional nor disappointing. The main issue was the lack of a variety of sake to complement the food. There were only a few nationally known sake brands available, with none from the famous local Hokkaido sake breweries. I was quite disappointed by this. I suggested to the server that having a better selection of sake would greatly improve the restaurant's reputation.