The course with 120 minutes all-you-can-drink "Hokkaido beef sukiyaki" for 6000 yen includes: Seasonal three kinds of appetizers "Maruju lemon simmered", "Yukinoshita grated daikon", "Tamago tofu", Sashimi platter with seasonal fish "Bluefin tuna", "Kanpachi", "Matsukawa flounder", "Sweet shrimp", Grilled dish "Miso eggplant dengaku", Individual pot "Hokkaido beef sukiyaki Yukigoya style", Seasonal simmered dish "Lotus root cake deep-fried with ankake", Deep-fried dish "Deep-fried blowfish", Seasonal nigiri sushi and miso soup, Dessert "Homemade warabimochi" and "Nanjing pudding". The course is served individually, so there is no need for troublesome sharing, and all the dishes are delicious. The variety of sake is enjoyable. The best part is the private table room with a comfortable environment where you can relax without getting tired. Highly recommended!

On this day, I had a meal with some important people. President, Vice President, President, President... hmm, I wonder if it's appropriate for me to be present... although I am also a representative of the company... (;^_^A) In such an atmosphere, we visited a new restaurant. Please click the banner once again today m(__)m. There is another banner at the end B-class Gourmet Ranking Fully Booked. It seems that this day was fully booked. Yukiya is considered a high-end restaurant in Asahikawa. By the way, next to it is Takechan Sushi. I've been there a few times, and this place is also upscale. By the way, at the same time, it seems that Bananaman's Himura was here... I should have greeted him if I had seen him again. Everything was already prepared. When we sat down, the appetizers were already prepared. It seems like we are having a course meal today. I couldn't even look at the menu. I secretly took a photo... I was just focused on that, haha. Oh, I did participate in the conversation properly though. The menu had a seal stamped on it. A special menu for this day. So, I guess it will change if I go tomorrow. I carefully looked at the menu with my aging eyes and enjoyed the dishes one by one. Appetizer: Beef Tataki, Sesame Tofu, Seaweed, Fukura-ni. I don't really remember the taste at this point. Let's just have a drink and relax... haha. I don't remember eating sea snails at all, haha. Sashimi: Bluefin Tuna, Greenland Halibut, Red Snapper. By this time, I had already calmed down, so I was able to enjoy it. It was too early, wasn't it (;^_^A)? The Greenland Halibut was light and delicious. I thought it would be nice to have it with salt. The Red Snapper had a slightly seared surface, and the texture was enjoyable. The sweet shrimp from Hokkaido is indeed exceptionally sweet. The Bluefin Tuna... there was no fishy smell. Grilled Dish: Ginpo Miso Grilled, Winter Melon Wine Stew. What is Ginpo? I looked it up, and it turns out to be a fish smaller than eel but larger than loach, highly valued as a tempura ingredient in Edo-style cuisine. Ginpo is what they call it. The miso seasoning was nice, and I felt like eating a big piece with rice, haha, a B-class gourmet tongue. Hajikami is derived from the meaning "something spicy when chewed with leaves," and it was originally used to describe the bursting of the seeds of Japanese pepper, but it seems that ginger is also used because of its spicy taste. I thought it was Nara pickles at first, but it turned out to be simmered radish. It was delicious, haha. Hot Pot: Hokkaido Beef Sukiyaki. The sauce was quite light. I ate it with beaten egg, but the taste was okay, a bit light. The onions in the ingredients made it feel Hokkaido-like. When I was in Tokyo, even when I ate sukiyaki, I didn't put onions in it. Only green onions. Warm Dish: Kasube Umami Simmered, Taro, Eggplant. I really like Kasube. The gentle seasoning and the crunchy texture of the cartilage were nice. Both the eggplant and taro were soaked in a rich broth, and they were soft and delicious. Fried Dish: Sakura Shrimp Tempura, Asparagus, Baby Corn. The fried food at this kind of restaurant really uses a different kind of oil, doesn't it? There was no greasiness at all. I ate it with salt, but I wonder if this is some kind of special salt? I wanted to try it with matcha salt. It was delicious without the usual tempura dipping sauce. Rice Dish: Nigiri Sushi. Sushi as a meal is quite luxurious. The vinegared rice was just right, and it was delicious. Looking at the others, it seemed that their stomachs were quite full... they didn't eat much sushi. If it's okay, I'll have some... I sent a telepathic message, but it didn't get through. It seems that I don't have telepathy after all, haha. Dessert: Baked Pudding with Sake Lees.

Today, I came to Asahikawa for work. It's been a while~. The local people took me to a restaurant called Ninoyukiya. The entrance has a stylish design. Inside, there is a calm atmosphere with a long narrow corridor. On the left side, there are private rooms, and on the right side, there are counter seats. We were guided to a room in the back. I hung my coat, sat down, and ordered a beer. I toasted with a glass of draft beer. Let the feast begin. First, we had an appetizer of fresh firefly squid with vinegar miso, which is in season. This spring, it's my third time eating firefly squid. Next, we had simmered skate fin. Skate is a type of ray, and dishes with skate often involve various preparations due to the ammonia it produces. The simmered skate fin had a rich flavor. Then, we had sashimi - bluefin tuna, sea bream, shark flounder, and botan shrimp. Additionally, there was a large clam containing horsehair crab. All were fresh with a good texture. Especially, the horsehair crab tasted different in Hokkaido. After one beer, we switched to sake. We started with Otokoyama, which had a refreshing taste. The grilled dish was abalone steak. The abalone steak was served in a shell on a white plate resembling an upside-down British soldier's helmet, accompanied by thick shimeji mushrooms. The steak had a good texture and plenty of umami. The hot pot was Hokkaido beef sukiyaki. Sukiyaki is a dish that can't be faulted. The sweetness and richness of the sauce, the milky flavor and umami of the beef, and the large portion made it satisfying. The simmered dish was anglerfish Dutch-style. It had a moist and flavorful taste, served with daikon radish, eggplant, and kogomi fern. It paired well with sake. The fried dish was fried bamboo shoot slices. Sprinkled with salt, they were crispy and had a great texture. The crunchiness of the bamboo shoot was irresistible. For the rice dish, we had seasonal nigiri sushi - 3 pieces. Tuna, salmon roe, and one more that I couldn't identify. The sushi was made with care and tasted delicious. For dessert, we had ice cream and brulee. Brulee... come to think of it, my daughter and wife love it. The contrast between the crispy burnt top and the sweetness of the custard was interesting. The staff was attentive and friendly. It was a great restaurant, and I left feeling full and satisfied. Thank you for the meal.

I have dined at this restaurant many times before, but I was never able to take photos because it was for business purposes. This time, since it was a casual gathering with close friends, I could easily take pictures. The restaurant has private rooms and table seating with chairs, which is easy on the feet. Recently, I have found it difficult to sit on tatami mats, and it seems challenging for women to sit comfortably, so having a private room with tables and chairs is the best option. Each dish we had was delicious, but the "Firefly Squid with Miso Sauce" was particularly tasty! The "Hokkaido Beef Sukiyaki" had large, tender slices of Hokkaido beef. I wish I could have poured the leftover sukiyaki sauce and egg over rice at the end. I recommend this restaurant for small gatherings or business meetings. The chair seating will be appreciated by those with foot concerns.

It is suitable for formal occasions. The atmosphere, layout, and service of the restaurant exude a sense of luxury. The tables are spacious and separated by black walls. The service is attentive, but there were some disappointments such as not pouring wine into the glass and difficulty in taking orders for sake from non-Japanese customers. The course menu offered safe and stable dishes without leaving a lasting impression. The selection of sake was impressive. Overall, it is a good choice when looking for a slightly upscale dining experience, although there are noticeable shortcomings in the overall atmosphere of the restaurant.

This is a quiet restaurant where you can dine in private rooms. The course menu is recommended, allowing you to enjoy delicious dishes in small portions. The atmosphere of the restaurant is great, and the staff are really lovely. Despite the sophisticated ambiance, they also offer all-you-can-drink options which I really liked. I will definitely visit again. Thank you for a wonderful time.

There used to be another popular restaurant called Yukiya, but it has closed down. It seems like both places were struggling with a shortage of staff. Today, I went for the all-you-can-drink option with sake. There are different courses available, but I opted for the cheaper one which includes only classic sake. The food was decent, but the mackerel was a bit too firm for my liking. I enjoyed the sake, especially the fruity and slightly dry Nana Ken Junmai. I also tried the Toriyaki, which was tasty with a sesame sauce. Overall, the experience was okay, but I didn't find anything particularly special that would make me want to come back. Time to move on to the next place!

The lineup of sake at this restaurant is above average.

"I have been to 'Nino Yukiya' for a meeting before, but this was my first time visiting as a customer. This day, I was the organizer for a farewell party at 'Yakitori Yoshiya' after warming up. A friend was going abroad for study, so I chose 'Nino Yukiya' for the event. My iPhone was being repaired, so I used an android phone as a temporary replacement, hence the slightly lower photo quality. We opted for a course with all-you-can-drink, and the satisfaction from the food exceeded the price. Great value for money. I would like to come back again when I have more time. My iPhone is also getting fixed, so that's a plus (laughs)."

I visited this restaurant for the first time for a business reception. I will only list the menu as I was unable to take photos. "Appetizer" includes dried overnight sea urchin from Rebun, small melon, Hokkai striped shrimp, and boiled green peas in a light salt sea urchin sauce. The melon is pickled in salt, and the Hokkai striped shrimp is in season. The green peas are boiled. "Sashimi" consists of bluefin tuna, Seki aji, houbou, and southern barbarian shrimp. The bluefin tuna is medium fatty, and the only local product is the southern barbarian shrimp. "Hot Pot" includes salmon and one abalone on a ceramic plate. There are also shrimp, scallops, asparagus, and onions cooked with sweet miso sauce, typical of Hokkaido. "Grilled" features a large ayu fish, possibly a bit early in the season or from Honshu. "Simmered" octopus is cooked tender with taro. "Fried" includes deep-fried whole flounder. This is a large flounder from Hokkaido, fried with both the meat and bones crispy and edible. "Vinegared dish" consists of two slices of red surf clam. "Meal" is duck soba noodles. The private room setting allows for a calm dining experience. While there is a slight sense of Hokkaido in the menu, it feels more like a typical reception menu. The service was excellent, making for a comfortable experience. Thank you for your hospitality.

I used this restaurant for a reception. The appetizer and sashimi were both perfectly fresh. The sukiyaki hot pot had a nice flavor and the meat was tender and satisfying. The hairy crab was delicious, and the final sushi was just the right amount to enjoy the meal. The plum wine from a sake company was delicious, and it was popular even among the women. I usually went to not-so-clean but tasty izakayas in Asahikawa, so I was satisfied to visit a clean, nice atmosphere, private room, delicious food and drinks. I would like to visit again. Thank you for the meal.