Every year, we visit Kaga-ya at the end of the year, but they have been greatly affected by the coronavirus. Today, three Kaga-ya supporters visited. We had simmered dish, sashimi platter, shabu-shabu of fresh river pufferfish, hime fish chips, and fried flounder. We cheers with cold bottled beer! Starting with the simmered dish, the soy sauce flavor is elegantly sweet and savory. The texture of burdock is good. We switched to sake, Kikumasamune. The hime fish chips are in season now! The saltiness is just right. The fresh river pufferfish is from Hokkaido! We enjoy it hotpot style. It seems that a lot of them are caught in Hokkaido recently. It's a delight. Finally, the fried flounder! The crispy exterior followed by the hot and fluffy meat is indescribable. As always, we eat all the bones. Mom and Dad, please hang in there and don't let the coronavirus defeat you! Thank you for the delicious meal.

Every year, it's a tradition to have a year-end party with former bosses and senior colleagues from work. This year, we are once again under the care of Mr. Kagaya. We had: - Soft-boiled eggs with kajika fish - Simmered dish - Sashimi - Grilled whole fish - Duck hot pot (finished with rice porridge) - Fried flounder We started with a toast with beer and then quickly switched to hot sake! When we asked for two sake bottles, the owner asked, "Is that enough?" She knows us well! We ended up ordering four bottles. The grilled whole fish was thick and piping hot. We devoured it, skin and all. The flounder tempura was a favorite, crispy on the outside and tender inside. We dipped it in salt and ate every last bit, bones included. We washed it all down with hot sake. Delicious! We kept the hot sake flowing. We relaxed and enjoyed the delicious food and drinks. It was a great meal. Thank you very much.

I went to Kagaya for a business meeting and first round of drinks with a contractor. It had been a while since I last visited this traditional restaurant. The private rooms with a calm Japanese atmosphere were perfect for casual conversations. We started with highballs and ordered a bottle to make our own drinks. We had various dishes, including teppanyaki and delicious fish. I can't remember what the hot pot was, maybe duck? The rice porridge after the hot pot had a rich broth and I ended up eating most of it. Simple but reliable dishes are always good. Thank you for the meal!

Year-end party with former bosses and senior colleagues at work. Every year, we are taken care of by Mr. Kagatani. The service provided by his mother is always so polite! Thank you very much. The duck hot pot is simmering nicely. It really brings out the delicious flavor. I love the fried flounder here! I can eat the whole thing, bones and all, with just a little salt. Many dishes are being brought out, but I got too drunk to continue taking pictures. Relaxing and enjoying delicious food and sake while sharing events and updates from the past year. Time flies by in no time. My year-end party is a success!

The portion size is very large, regardless of the taste. It's so much that I thought it was meant to be shared with everyone. If you're a big eater, it's great, but if you prefer smaller portions, it might be too much. I would be very happy if the portion size was a bit smaller, as long as the taste is good.

A local cuisine restaurant in Susukino. Today, I had a course meal priced at 7,000 yen which included ● Hanasaki crab ● Grilled kinki fish ● Matsu and sardine sashimi ● Snow crab claws and scallops ● Somen noodles. The price may be high, but it's worth it when you get crab and kinki. I have a simple taste that makes everything taste delicious when it's expensive.

The other day, I visited Kaga-ya, a local cuisine restaurant located on Shinjuku Street, Minami 6 Nishi 4, Chuo-ku, Sapporo. When I heard the name Kaga-ya, it reminded me of the Hoppy Kaga-ya in Suidobashi that I used to frequent, but this restaurant is actually a long-established store founded in 1952. On this day, I had a course meal and one of the dishes that caught my interest was the "Fugu Jabujabu." Fugu is famous in Shimonoseki, but it seems that it is now being caught in Hokkaido as well, possibly due to factors like global warming. The fugu served that day was caught in Hatsuyamabetsu. Next, I tried the "Hoya" and "Samedarei." As I always say, Hokkaido's hoya is red and less fishy compared to the yellow hoya from Tohoku. Samedarei is a very refreshing white fish. Lastly, I want to mention the grilled "Chipp" from Lake Shikotsu. It was a very large fish, unlike anything I had seen before. In Hokkaido, the Hime-masu (princess salmon) is called "Chipp" in the Ainu language, and when it goes out to sea, it is called "Benizake." In mainland Japan, grilled fish usually refers to "ayu," and the grilled ayu I had at the Fudotaki Falls in Ibaraki Prefecture left a lasting impression on me. Nevertheless, it was my first time having a whole grilled fish of this size. I got to try some dishes that I don't usually eat even though I live in Hokkaido.

I went to this restaurant based on a recommendation from a friend. Even the taxi driver on the way there mentioned that he had heard of it before! We were greeted by a classy lady and shown to a private room. The atmosphere was very comfortable, so even if you have children with you, it should be fine. We ordered the 4000 yen chef's choice course. Among the many dishes, the grilled fish called "hakkaku" was incredibly delicious! I would love to have it again. The snow crab had a lot of meat and we even bought some to take home. The homemade squid salted guts were amazing and perfect as a snack with drinks. The boiled octopus shabu-shabu was a nice surprise, and just when we thought we were satisfied with the unique dishes, the last course arrived - deep-fried soba noodles wrapped in salmon. It wasn't greasy at all and was a perfect ending. The restaurant is run by a couple, and the wife is very kind. I would love to go back if I have the chance!

This is a restaurant located in the Susukino district of Sapporo City. It is on the 4th floor of the Takase Building, so once you find the building, you should be able to easily locate the restaurant. Upon entering, we were promptly guided to a private room. They also have a counter and raised seating area, making it a versatile and user-friendly establishment. The meal was pre-ordered by the organizer in a course style. In the private room, a pot filled with duck meat was already prepared, and we started simmering it right away. The soup, infused with the flavor of the duck, was delicious, and the porridge served at the end was excellent. The appetizers, sashimi, grilled dishes, and others were all well-prepared with just the right amount of portion, appealing to a wide range of diners. Among them, the grilled whole fish was cooked perfectly, with a crispy outer layer sealing in the succulence and flavor down to the bones. The attentive care of the proprietress and the cozy atmosphere make it a recommended spot not only for business entertainment but also for family outings.

I have been living in Hokkaido for over 50 years, and I tried local cuisine for the first time. It was a course meal, starting with the standout "shio-koji" which was homemade and delicious with a strong flavor. I couldn't help but have some drinks with it. Next was the "fugu shabu" in a paper pot, with thick and chewy meat, also very tasty. The "soi" sashimi was thick and delicious, and the snow crab came with both internal and external organs. The fried flounder was served with Hokkaido potatoes, crispy and delicious. Lastly, I enjoyed the salmon-wrapped soba, which was also very tasty. I ended up having some beer and hot sake. I will definitely visit again.