Hello everyone, recently I had some errands to run in Minami Hiragishi. I was debating whether to go or not, but then I saw a signboard for a place called "Miyashin" with a good selection of dishes at reasonable prices. I decided to check it out. The restaurant had a cozy atmosphere with a counter seating for 5 people and a raised seating area at the back. I sat at the counter, where the TV was easily visible. I asked the experienced chef for recommendations and ordered the Crab Cream Omelette, Fresh Fish Sashimi, and Raw Udo with Vinegar Miso. I started with a beer and was served a delicious appetizer of simmered Chinese cabbage and golden-eyed snapper in a savory broth with a hint of black pepper. The fish sashimi had a great texture with lean belly meat. The raw udo was crunchy and refreshing like a salad. While I was enjoying my meal, I could hear the sound of eggs being scrambled. Soon, the hot Crab Cream Omelette arrived. It was topped with a soft crab meat and dashi, creating a unique and flavorful dish. The chef's attention to detail was evident in every dish. I am looking forward to trying other items on the menu next time. The total bill for two beers and the meal was 3,300 yen. It was a delightful dining experience. Thank you for the meal!

Sapporo City, Toyohira Ward / Hiragishi "Izakaya rooted in Nanpira" A lovely area with many dining options near Minami Hiragishi Station, commonly referred to as "Nanpira." This izakaya is bustling with local customers, especially women. The master is a quiet older man, but he humbly apologizes to everyone for making them wait. The atmosphere seems promising. ◆ Order ✔️ Boiled white fish 700 ✔️ Jade eggplant salad 400 ✔️ Super Dry beer (medium) 500 x2 ✔️ Chitosetsuru dry sake (cold) 1 cup 400 Including appetizer, it was just under 3000 yen. ◆ Impression The appetizer was vinegar miso marinated mackerel. A dish that goes well with sake. It takes time because the master is handling everything alone. But the regular customers seem to be enjoying the leisurely pace. The boiled dish started cooking after we ordered. It was prepared meticulously. The salad arrived beautifully made with green eggplant. We enjoyed the Chitosetsuru sake with the freshly cooked boiled fish. It was slightly sweet and savory. A heartwarming experience. This is a cozy restaurant with a great atmosphere. Thank you for the meal. Thank you very much.

I get off at Nanpikita using the Donichika, which I usually don't go to. The previous station name was "Reienmae," but recently it seems like "Nanpila" has become the popular name, which sounds a bit stylish. I walk around and find a restaurant. When I search on Tabelog, there is only one review by Tom, and it seems quite good. The previous customers were a couple, and I sit at the counter. The menu is purely Japanese style, and it makes me want to have a proper drink of sake after a long time. I order the Kawahagi sashimi for 660 yen and Shibata's cold sake for 550 yen. The rough-looking master, with his head cleanly shaved, skillfully handles his knife silently. The restaurant is named "Biya Shin," which is a pure Japanese style restaurant, but I wonder why this name. I don't ask because I wanted to quietly watch him work. A few minutes later, the Kawahagi is served, with the liver neatly placed alongside. In Hokkaido, it is not common to be served like this. I enjoy it by mixing the liver with soy sauce to make liver sauce. It is delicious. The sake is also perfect with Shibata. I want to have more, but unfortunately, I can't eat or drink more today (due to the set amount). This place is great. The fish is great, the side dishes are great, the sake is great, the master doesn't interfere, the master's eye for fish is great, the fact that it's delicious yet cheap is great, the regulars who care about the restaurant are great, the fact that it's delicious yet approachable is great, the master's seemingly awkwardness is great, the master's seemingly stubbornness is great, the master's skill is great. In other words, when I list the things that come to mind, it all comes down to the master. It's a place I want to visit often.

Welcome! ┌¬o"＊ ＊ ＊ 2015.12 ↓ Toyohira-ku, Minami Hiragishi area, above-ground iron (Subaru-style) "Minami Hiragishi" station. Get off at the station and walk towards Shiroishi Moiwa-dori on the side of Hiragishi-dori. The building with a cleaning shop on the 2nd floor, with a standing sign in front of the building, is the landmark supported by Jimoti. "|o| °д°)ﾉ|Yugachon"Welcome!" A master dressed in a Japanese-style white robe manages the izakaya alone, with a counter and table seats in the back creating a casual Japanese atmosphere. The menu over the counter offers a variety of seafood dishes, and the menu in hand includes classics and drinks, all at reasonable prices. I recently started using it, and for those who understand, it's worth a visit. Starting with the roast beef, it has a firm texture and a rich flavor that lingers. The recommended KinKi is quite eye-catching across the counter, and the sashimi of fishing mackerel is a delight with its juicy and colorful flesh. The homemade salted fish has a rich flavor and bitterness, with the chewy texture of the squid and flesh. Just this alone is satisfying, but what caught my attention was the dashimaki. The fluffy and juicy egg is overflowing with the umami of the dashi, creating a mouthwatering experience. Despite being priced at 390 yen, the four eggs are generously served, and the freshness is truly exceptional. If you feel like having a meal, how about onigiri? The balance of the salty sujiko with the rice is perfect, and it offers a satisfying end to the meal. Even if dining alone, you can enjoy a hot pot, so I will definitely come back. There are still things I'm curious about, and the sashimi dishes seem impressive. Thank you for the delicious meal!