I often pass by this shop but have never been inside. When I finally entered, I was surprised to find an open counter that was completely different from the image outside. The appetizers were very luxurious, and the sashimi was incredibly fresh. The tempura made with seasonal vegetables was full of flavor and each one was delicious.

Outside, it was -7°C before the sun set, and in the morning it was -16°C. My fingers inside my gloves were numb, and my ears exposed to the wind were hurting! When I entered the shop, it was completely empty. Inside, the husband was cooking behind a counter separated by a sheet. The warm air immediately relaxed my body! Despite the cold, I toasted with a Sapporo Classic. After that, I enjoyed some delicious sashimi with hot water and a small but fatty and delicious Atka mackerel. When I heard they had mackerel, I asked them to grill it for me. It was a wonderful night in Tomakomai. I wonder why there are no customers? Are they afraid of getting infected with the virus? That's ridiculous! The counter and kitchen were separated by transparent sheets, and there were walls between the seats. Instead of blindly following the media, I believe we should think for ourselves and take risks into our own hands. If this shop closes down, we won't be able to eat here again!

The virus is raging and the streets of Nishiki are dying. There are no people in sight. Many shops are closed, and it is really worrying. This shop has been in business for 40 years, and the chef is the second generation. He quietly prepares the dishes. The wife is the landlady and her kind service is wonderful. The counter and seats are completely covered with sheets, so you can enjoy your meal with peace of mind. The sashimi platter is skillfully prepared with various cuts and rolls, providing a good texture as well as appearance. The highlight is the cod milt! It was so creamy and rich, a rare treat. I didn't drink sake that day because I had a tough day at work, but I look forward to enjoying some sake slowly next time. There was only one group of customers, us. I hope they continue to work hard and persevere despite this senseless virus prevention measures.

You can fully enjoy the traditional Japanese cuisine at this restaurant!! The dishes are stylish, elegant, and delicious!! The atmosphere is sophisticated, and dining in such a great space makes you appreciate being Japanese. From colorful small dishes to grilled mackerel, sea urchin chawanmushi, beef steak, ikura donburi... everything was included in the course meal and it was all enjoyable. The course meal costs 5000 yen + drinks. As a commoner who thinks it's a bit expensive, it's okay to splurge a little sometimes at such a restaurant. The quality and taste are worth it! Makes you feel like an adult!!

This is a traditional Japanese restaurant run by a serious owner and a young female chef. I ordered the 5000 yen Kaiseki course for a business meeting and everyone was delighted with the delicious food. Every dish was tasty and the service was excellent! However, the final dish, a luxurious sea urchin and chive ochazuke, although visually appealing and tasty, the sea urchin flavor was overpowered by the chives, making it hard to taste the sea urchin. It's a shame. Overall, I am satisfied and will definitely visit again.

Eating here was amazing! I was just as impressed as when I ate at a high-end restaurant in Tokyo.

At a seafood restaurant in Tomakomai, the city with the highest catch of surf clams in Japan, you can enjoy the freshest surf clam sashimi and indulge in the luxurious taste of cod milt tempura, a winter delicacy from the northern seas. This seafood izakaya offers a perfect combination of sake and the freshness of the North Sea. I visited this place for dinner with colleagues as a second stop for drinks, recommended by locals for seafood in the area. The restaurant is run by a couple. I toasted with a warmed 2-go sake (780 yen) and poured it into the cup I chose myself. The appetizer set (650 yen) made by the head chef was a bit pricey, but it included 3 delicious dishes that I found satisfying. The sake-steamed cheese paired well with the dry sake. I ordered the local live surf clam (1,200 yen) and the cod milt tempura (980 yen) from the menu since I came for seafood. The surf clam was incredibly fresh with a smooth, rich sweetness. The tempura of cod milt had no fishy smell and the richness of the flavor seeped through the batter. I received a selection of Japanese sake recommended by the landlady. The recommended sake was "Tsuki no Katsura Shiboritate Junmai Ginjo Sake" from Fushimi, Kyoto. It had a sharp, clean taste with a dry finish. The conversation with the landlady and regular female customers was lively, and I enjoyed the flavors of Tomakomai with delicious sake. This restaurant has recently relocated, but it seems to be gaining a good reputation among those seeking Japanese sake and seafood.

During the summer, there is a special dish of shishamo fish that is available for only 10 days. The fish is oily and tastes delicious when dried and fried. If you are lucky enough to try it, you will not be disappointed!