I visit Obihiro twice a year. This time, I was able to revisit on short notice and luckily got a table for two on the weekend. We sat at the counter, where we could see the chefs cooking in the open kitchen. The menu was presented with information about the producers. We started with a variety of mini-sized amuse-bouche using local vegetables, fish, and meat from Sakae-ya. The second half of the meal featured meat dishes, including simple grilled Apoi pork with celeriac, braised Jib beef belly with Jerusalem artichoke, and venison from Shimizu-cho. The aged Akagi beef was served with shiitake mushrooms, fallen leaves, and matured make-in potatoes. The meat dishes were plentiful and satisfying. The course had about three levels, priced at 6, 8, and 10 thousand yen. This time, we chose the 10,000 yen course, but those with smaller appetites may prefer the lower levels as the amount of meat seemed to decrease as the courses progressed.

I love this French restaurant in Obihiro, where the menu changes every time and I am always satisfied with the delicious food. They use a lot of fresh ingredients from Tokachi, which is great. The aged meat is from Sakae-ya in Shiga Prefecture, and it is also delicious with perfect cooking. They serve lamb, deer, pork, and beef, so you can enjoy a variety of meats without feeling too heavy. I always end up coming back because the food is so good!

Since the pandemic, the northern food stall has moved to a new location and become a popular spot, with a counter and tables, run by a young owner-chef. It has even been featured in a gourmet magazine. The 3-choice course menu is priced at 8,800 yen, which seems like a great deal when you consider the quality. In Tokyo, the price would be 2.5 times higher, and in London or New York, it would be 5 times higher. Even on a Thursday, the place is packed with customers. The local lamb has a texture and flavor similar to tuna, which is quite impressive. On the other hand, the aged beef from Sakae-ya Meat, which is only available in 3 shops in Hokkaido, is still quite tough to chew. Early in the morning, there was a magnitude 4 earthquake in Yokohama, and another strong one with a magnitude of 3 in Obihiro.

You can enjoy delicious dishes made with local ingredients in small portions, each one carefully crafted and explained. Everything was delicious. It's nice that you can order sparkling wine, red/white wine, and sake by the glass, but it's a shame that the selection is limited.

Nice to meet you, Marianne. I had been wanting to visit when I came to Obihiro. It's about a 10-minute walk from Obihiro Station. Passing by the famous food stalls of Obihiro, I headed to my destination. The restaurant has an open kitchen, allowing you to see the cooking process from the counter. The dishes I had that day were as follows, with a selection of ingredients that are typical of Hokkaido and Obihiro. Button shrimp marinated in Ono bamboo shoot celery crab from Hanasaku crab from Tokachi vegetables Straciatella stardust kelp true daichi spinach scallop fresh sea urchin fortune bowhead cabbage true trout shellfish burdock Apoi pork lily root organic mustard Ezo deer organic carrot black garlic Sakae-ya 14-year-old black beef domestic beef mille-feuille

In Obihiro, I had French cuisine! Since not many restaurants are open on Sundays, this place was a welcome find. I visited at 8 pm as recommended by a friend. I was captivated by the delicious amuse-bouche starting with turnips. Each dish was introduced with the name of the farmer, and the vegetables and meat were delicious, typical of Obihiro. I'm usually not a fan of lamb, but it was surprisingly easy to eat without a strong smell. The main course featured two types of aged beef, each with a different texture. For dessert, you could choose between sweets or cheese, and I opted for cheese since I was already full from the course meal. The bite-sized portions were much appreciated. I particularly enjoyed the Gorgonzola cheese. With all that was served and the price being just around 10,000 yen, I think the cost performance is quite good. Thank you for the feast!

I often feel hesitant when trying trendy dishes, but this one was both stylish and delicious. Despite being served pork, deer, bear, and beef, I found myself enjoying them all. The variety of ingredients made the meal interesting. Thank you for the feast.

Located a 5-6 minute walk from Obihiro Station in Hokkaido, "Marianne" is a French restaurant with 8 counter seats and 2 tables, run by a chef and 2 service staff for a total of 3 people. Originally from the food stall village "Kita no Yatai" in the center of Obihiro, specializing in food stall French & Italian cuisine, the stall had a time limit of 3 years, prompting the owner to open a permanent restaurant. The French cuisine, using local Hokkaido ingredients mainly from Tokachi, is beautifully presented and delicious. The owner aims to gradually transition away from the traditional French framework and focus on creating dishes they personally enjoy. With a wide range of local meat, mountain vegetables, and fish available, it is interesting to see what kind of dishes they will continue to create in the future. If you ever visit Obihiro, be sure to check out this restaurant.

Here is a night in Obihiro. It has been selected as a Bib Gourmand by Michelin and also featured in Gault Millau. The interior of the restaurant has an L-shaped counter with about two table seats. The staff are all young and energetic, working in an open kitchen. The expectations are high. First, a beer. It tastes delicious after crossing the pass from Biei to Obihiro. The Tokachi Plain is really vast. The first dish is croquette made with potatoes aged for 2 years with mushrooms. It is delicious, with a strong potato flavor and a nice aroma of mushrooms. A great start. The amuse-bouche consists of 8 bite-sized pieces, each with a description. The dishes are not too fancy but have a good balance of flavors. The use of fish is prominent, with a clear fish aroma. The drinks can be paired with the dishes. I opted for a glass of each. The tempo of the service is a bit slow, but the food is worth the wait. The cheese and seaweed risotto with salmon roe and sea urchin is incredibly delicious. The balance of flavors is excellent. The next dish is amberjack, slightly overcooked and a bit tough. The cheese with nori sauce is also good. The deer with foie gras is light and tasty. The dessert is light, could be more substantial. The total bill came to 16,000 yen, which includes a good amount of drinks. Overall, a great dining experience with a variety of small dishes.

One of the few restaurants where you can enjoy Jibieef, a cattle that resembles Yosu, is Marianne. The casual French cuisine offered here is quite elaborate. After watching the Ban'ei horse racing in Obihiro, I finally fulfilled my wish and felt overwhelmed. The competition was quite close, but a close match is considered a success. Going to a horse racing track is like going to Disneyland, so having a close match is like going to Disneyland for free. In other words, it should be considered a gain! After the horse racing track, I had a reservation at Marianne. I made a reservation at Marianne for a reason - it is one of the few places where you can enjoy Jibieef that has been completely pastured in Yosu. The Jibieef is served in courses priced at 8,000 yen or more, so I opted for the 8,000 yen course. The meal started with nine small appetizers made with Tokachi ingredients, each meticulously prepared despite their small size. I was amazed at the amount of effort put into each dish. As I read the explanations for each dish and imagined the producers, I felt touched. The meal continued with a salad made from local vegetables and seafood, as well as grilled fish. The grilled fish was mehme. It was a bit bland. And finally, the highlight - the Jibieef. I tried two types - one from an elderly cow and one from a young cow named "Takeshi". The meat from the elderly cow was minced and served as a steak because the meat was tough due to age. The meat had a firm texture but had a deep umami flavor. It didn't have the freshness and juiciness, but it had a deep umami flavor that felt like it was concentrated, like tasting wild game meat rather than beef. It was very delicious. The "Takeshi" meat, on the other hand, was visibly fresh and full of red meat. It was delicious and juicy, with a straightforward umami flavor. I deeply felt that it had grown stress-free. I also tried pork from the same ranch, which also had extremely low fat content due to being completely pastured. The fat layer was indeed very thin. The developed muscles were naturally exercised, giving a firm elasticity that required strong chewing. Each chew brought a refreshing yet deep umami flavor. It was a very delicious pork. Lastly, I had a Bavarian cream dessert. The smoothness was unbelievable! The refreshing taste was also fantastic. It was a very high-level course. I was able to fully enjoy the depth of Tokachi's food ingredients. By the way, there was no soup course. Also, I would have liked to have coffee at the end.

Great cost performance, high-quality ingredients. I didn't know there was such a stylish restaurant in Obihiro. Every dish was impressive. Hokkaido always has delicious food, right? The wine was also delicious. I enjoyed the Yamasachi soda mix as well. It's a wonderful restaurant that focuses on local ingredients.

The restaurant is located in an area where many shops in Obihiro are concentrated, so the access is good. The interior of the restaurant has a counter seat and table seat with an open kitchen, giving a spacious impression. The stylish interior design is based on dark gray. The menu offers courses priced at 5000 yen, 8000 yen, and 10000 yen. This time, I chose the 8000 yen course. The dishes I had were: Venison Consomme Soup (Consomme soup on top of leek flan, with a gentle sweetness of leek and delicious venison consomme), Six Small Appetizers (including cheese-filled choux pastry sandwiching pork rillettes, anchovy sandwiched in croissant, chicken liver on shortbread, black garlic and cream cheese on shortbread, and a pate of pork and duck on bread), Cauliflower Mousse (with sea urchin and botan shrimp tartare, creamy cauliflower mousse matched perfectly with the sweetness of sea urchin and botan shrimp), Tokachi Vegetables and Hassaku Salad (with Stracciatella cheese from Kosui Chikufukujo, including firefly squid and Mangalitsa pork lard, refreshing scent of Hassaku citrus with delicious Tokachi vegetables), Pan-fried Natural Scallops from Nemuro (with cream cheese and butterbur scape sauce, with diced salted pork and croutons as accents, incredible sweetness of scallops), Foie Gras Saute (with burdock puree underneath and thin puff pastry on top, served with Madeira sauce, rich and flavorful sauce perfectly complements the crispy outside and creamy inside foie gras), Lamb Stew (made with 6-year-old mutton from Ishida Men Ranch in Asahikawa, with konjac confit, sauce made with lamb broth and sansho pepper, served with cheese risotto made by mixing Conté cheese from Kofuku Cheese Factory with rice and placing it on the lamb stew plate, the mellow and milky taste of the risotto is exquisite), Grilled Venison (with beet chips and pumpkin puree, venison is surprisingly tender and moist with a slightly wild flavor and depth), Charcoal-grilled Aged Beef from Sakae-ya in Shiga (with Lily root croquette, shiitake and mushroom sauce, the meat becomes sweeter and more flavorful as you chew, with a fine texture and undeniable deliciousness), and Chiffon Cake (served with strawberry and kumquat compote, and yogurt ice cream). The dishes are made with local Hokkaido ingredients such as vegetables and meat, allowing you to enjoy the delicious flavors of the ingredients. Every dish is delicious as the ingredients are of high quality! The dishes that bring out the flavor of the ingredients are plentiful and satisfying. The service is also good. This is a highly recommended restaurant in Obihiro.

For dinner that day, we went to a French restaurant for the first time in a while. We chose Marionne for a colleague's farewell party. The restaurant has a reputation so good that even a Tokyo writer I know has heard of it. The menu was an 8000 yen course that we had reserved in advance. If there are any ingredients you don't like, they can adjust the menu for you. There is no difference in volume between the 5000 yen, 8000 yen, and 10000 yen courses, but the 8000 yen course includes aged meat. The course consisted of 9 dishes: Ezo deer meat consomme soup, Memuro-grown Kikuchi's burdock flan (assorted), Gujeer Memuro-machi Kenboroo pork rillette, Hiroo-grown true sardine homemade anchovy croissant, foie gras pate with anpokaki Memuro-machi black garlic cream cheese sabre, Shimizu-cho peach blossom pork and duck country-style pate, Oki-machi Kosui-chi cattle ranch stracchattella cheese and Tokachi herb beef tartare with beef consomme jelly, Shirokawa-grown Hokuyaki sautéed scallop and Memuro-machi Usami-san black radish with saffron sauce and parsley sauce, Usami-san's parsnip and Saroma-grown oyster poached oyster sauce and "Happiness Cheese Factory" 18-month-old scallop and sea urchin risotto, Ezo deer fillet and foie gras Toyoko-cho Imura-san pumpkin puree Madeira sauce and beet sex Kae-ya aged beef charcoal-grilled Okunai Date-san yurine croquette with Mashike-cho Haraki-shiitake sauce, Makubetsu-cho Origasa-ya kinako chiffon cake with chestnut cream and gold leaf compote, homemade red bean paste and hojicha ice cream. The consomme soup had a delicate taste with a burdock-flavored steamed egg custard underneath. The assorted dishes were small but each had a unique flavor, with the black garlic cream cheese sabre standing out as a particularly impressive dish. The Tokachi herb beef tartare was a refreshing appetizer, and the Hokuyaki sautéed scallop had a rich flavor and a strong texture that was complemented by the parsley sauce. The poached oyster was delicately cooked and the risotto served as a palate cleanser before the main course. The Ezo deer fillet and foie gras had a new and unique flavor combination that worked well together. Finally, the aged meat, aged for 13 months if I remember correctly, was a revelation with its rich umami flavor that spread throughout the mouth as soon as it was bitten into. The whole experience lasted just over three hours. I don't drink myself, but for my colleague who loves wine, the quality and quantity of the course, as well as the atmosphere, were all satisfying.

One of the highlights of my trip to Hokkaido was this place. A talented French restaurant located at a northern food stall, which was featured in the Bib Gourmand in 2017. This year, they moved to a new address in May. It's quite difficult to get a reservation on weekends, so I made a reservation about 3 weeks in advance. The restaurant has an open kitchen counter and two 4-seat tables. The center stage-like work table lit up by lights is so enjoyable to watch. Currently, they only offer course menus. I chose the 5,000 yen chef's choice course. Here is a summary of the dishes: - 3 types of sablé: cream cheese and black garlic, sun-dried tomato, scallop rillette, lamb liver mousse, apple wine stewed with red wine. Each sablé is perfectly balanced and delicious. The cream cheese and black garlic one was a personal favorite. - Daiki-machi stracciatella cheese, Nemuro healthy pork ham, ground cherry, cream sauce. The stracciatella cheese was rich and creamy, paired well with the ham and olive oil drizzled on top. - Hakodate sea bream marinated in karasumi, scallion. The sea bream marinated in white wine was delicious, and the scallion below was sweet and tender. - Sautéed cod milt, Tokachi vegetables soup. The aroma of butter when the dish was brought out was heavenly. The fluffy cod milt was creamy, and the soup with crab added a rich flavor. - Nemuro burdock soup and sautéed scallop. The burdock soup with a chunky sautéed scallop was a delight. The scallop was firm and sweet. - Roasted eggplant purée, baguette. The eggplant was surprisingly sweet and flavorful, a real appetite stimulant. - Wagyu Bolognese pasta with mushroom sauce. The Wagyu Bolognese pasta was hearty and delicious, complemented by the fragrant mushroom sauce. - Ezo deer leg roast, Ezo deer stew in Savoy cabbage wrap, 2-year-aged MacQueen croquette. The deer leg roast was tender and flavorful, the cabbage wrap had a different taste of Ezo deer, and the croquette with blue cheese was a perfect match with red wine. - Roasted apple purée, kinako chiffon, vanilla ice cream, chocolate mousse. A dessert with a refreshing adult taste, not too sweet. The chiffon seemed to be homemade and paired well with the other elements. The staff recommended a white wine, AVARVS, which was a perfect match for the dishes. The quality and satisfaction of the dishes far exceeded the 5,000 yen price. Each dish showcased the quality of the ingredients and the chef's dedication. I would love to try more dishes and plan regular trips to Obihiro. Thank you for the wonderful meal!

Next to the Masuya Pan main store, there is a restaurant with 8 counter seats and 2 four-person table seats. The interior is casual French cuisine with an open kitchen. Currently, there is no à la carte menu, only course meals priced at 5,000 yen, 8,000 yen, and 10,000 yen. I made a reservation for the 10,000 yen course and visited. The course included dishes such as pumpkin seed sablé with scallop rillettes and pastrami, cauliflower mousse with crab consommé, and marinated stone flounder with avocado sauce. Each dish was well-prepared and delicious. The staff provided clear and friendly explanations of each dish. The restaurant was fully booked on the weekend, so it's recommended to make reservations in advance. The amount of food in each course is the same, and you can make requests for changes like increasing the volume or adding pasta or more meat. Overall, it was a satisfying dining experience with a variety of dishes and attentive service.

On August 28, 2020, I went to a French restaurant called Marionne with a friend. I had made a reservation three weeks prior and was excited to finally try it out. The restaurant is located in Obihiro, along the 1st street in the city center, in the same building as Masuya Pan. They are featured in the Michelin Guide Bib Gourmand Hokkaido special edition. The current menu offers only set courses, and we chose the 5,000 yen course. The dishes included uni jelly with cauliflower mousse, maguro tuna and scallop with avocado marinade, potato bisque with shellfish broth and jelly, pork and liver pate, sautéed Tokachi vegetables with tomato sauce, pork porchetta, bread with Tokachi mash and corn mousse, pork ham cutlet with green bean mousse, herb beef with wasabi and mountain grape sauce, and dessert of pudding, peach, and homemade ice cream. Every sauce and mousse was delicious, and each dish was meticulously prepared and incredibly tasty. The staff were friendly and provided detailed explanations of each dish. I will definitely be coming back again.

Centered around an open kitchen, this French restaurant in Obihiro offers casual yet authentic French cuisine. Previously located at "Kita no Yatai," the restaurant has been popular for its authentic dishes even back then. Now, at its new location, it continues to attract diners, prompting me to make a reservation. The course options include ¥5,000, ¥8,000, and ¥10,000. Opting for the ¥8,000 course, which includes Sakae-ya's aged meat, I settled in for the experience. Starting with a refreshing draft beer, the courses began. From carrot mousse with sea urchin to Usami-san's vegetable bagna cauda-style, each dish was a delightful surprise. The pairing of fresh vegetables with a rich crab miso sauce was a standout. Moving on to white wine, dishes like smoked wagyu and shishamo tempura showcased the chef's creativity. The main course of charcoal-grilled aged wagyu from Sakae-ya was a highlight, perfectly complemented by sides like sautéed mountain potatoes. Finishing with a peach compote panna cotta dessert, the impeccable service and detailed explanations made the dining experience truly enjoyable. Having missed out on visiting the previous location, I was glad to finally dine at this new establishment in Obihiro.

The second visit to Shishamo was delicious. The wine, meat, and vegetables were all amazing. The meat was aged perfectly and the vegetables were consistently delicious.

The other day, my partner and I had some business in Obihiro City, so we decided to relax at the hot spring in a business hotel near the station. We had chosen a hotel that was highly recommended, but unfortunately, due to recent circumstances, we couldn't cancel our reservation. Nevertheless, we proceeded with our dinner reservation at a place called Fukui Hotel, located in a building known for a famous bakery in Obihiro. The restaurant had a glass facade and a somewhat modest entrance, which made us wonder if we were in the right place. However, once we were seated at a table in the back, we were greeted by three staff members who each had their roles. We were recommended a nice red wine to start with, and soon after, we were served a delicious burdock soup with an arrangement of wagyu and mousse, showcasing the chef's skills. The appetizer consisted of three canapés, each delicately arranged with almond caps topped with black garlic cream cheese, foie gras, truffle, and white fish pate. It was a delightful start to the meal. The courses kept coming, with a chilled king crab dish followed by a grilled fish dish in Amerikane sauce, showcasing a nice touch of charred flavor. The main courses included a hearty lamb stew with root vegetables and celery puree, a beef cheek stew accompanied by a two-year-aged potato puree from Memuro Town, and a grilled venison dish served with lily root croquette and pumpkin mousse. Each dish was a testament to the chef's skills and attention to detail, providing a delightful dining experience. The meal concluded with the option of a cheese platter or dessert. Regrettably, we had finished our wine by then and opted for dessert. The desserts looked equally tempting, and we enjoyed them thoroughly, despite missing out on the cheese platter option. Overall, it was a fun and delicious dining experience that we both enjoyed.