This year's most intense experience was here. Unfortunately, photography was not allowed, so I have to rely on my memory, which is a bit hazy (embarrassed smile). I should have taken notes, but my condition deteriorated, causing inconvenience to the staff m(_ _)m. I had other plans before and after visiting this place. This restaurant offers the option to enjoy a light tasting menu or a full course meal. Customizing the course menu is not possible due to ingredient preparation, so I had a slightly adjusted menu. The second dish was an appetizer, but I don't remember this part (regret). The dishes were layered with various flavors and textures, allowing you to enjoy a variety of tastes. The presentation was very elegant. The chef approaches cooking with a quiet intensity, focusing on the task at hand but remaining calm. He seemed reserved but was friendly and chatted with me since I was the only one at the counter. The food can be described as quirky. The first dish was a duo of pumpkin potage and mushroom gratin. The potage was exceptional, and the gratin cheese with Parmigiano Reggiano was rich and flavorful. The third dish was the main course, which was pigeon cooked in a red wine sauce. The flavors were deep and gentle, and the side ingredients were excellent. I found it refreshing to enjoy the food with rum. Looking back, I wish I had eaten more. However, I had been drinking since noon, and I only managed to have one rum highball, which led to me falling asleep embarrassingly. I feel apologetic for not appreciating the wonderful food properly. The chef kindly invited me to come back, and I am already planning my next visit to fully enjoy the experience. I never expected such an amazing dining experience.

There was no signboard or neon lights... only an intercom at the entrance... It looked suspicious... too suspicious! So, driven by curiosity, I decided to go in (laughs). Inside, there was only a counter. If you have a reservation, you can also go to the 2nd floor. The combination of concrete and wood was quite harmonious. The master was managing everything alone. He skillfully prepared the dishes right in front of the counter, and the cooking area visible from the counter was just so clean. There are some restaurants where the kitchen and other areas hidden from view are dirty, but this place was spotless. It seemed like rum was the main focus, and I received recommendations from the master. Despite being young, the master seemed to have studied a lot. He explained each dish carefully, and the flavors were just to my liking! The terroir made by the master was delicious. Next time, I want to treat myself and leisurely enjoy some rum alone.

I heard from a friend that there is a recommended rum bar in Asahikawa, so I visited. I was told that photos are not allowed, so please understand that I can only provide text. The first impression is "suspicious" in one word. The two-story shop has no sign, almost like an apartment building in Europe. The large iron door illuminated by the outdoor light gives off a David Lynch-like atmosphere. I'll skip describing the atmosphere inside as I think it's best experienced in person. Although it is said to be a rum specialty shop, there are also many grape-based wines and distilled spirits, so even those who are not fond of hard liquor can enjoy it. Enough with the introduction (laughs). First, I let the master choose the drinks and dishes based on my preferences. I tried a rum & soda made with Trois Rivieres Blanc, which is a type of agricole rum. The taste and aroma are similar to Japanese sweet potato shochu. Despite being a simple drink mixed with soda, it tastes like a rich sparkling wine. The amuse-bouche was a local pork pate and summer vegetable salad. The pate was made with muscle and liver, and the salad was dressed with anchovy butter in a bagna cauda style. When paired together, it almost feels like dining at a French restaurant, although this is a rum bar (laughs). The seasoning is light, but the quality of work is high. The menu mainly consists of vegetable-based dishes, and they offer a la carte and course options, making it more like a restaurant than a bar (laughs). There are always over 300 types of rum available, so it might be fun to find your favorite drink. I visit various restaurants and bars nationwide for work, and I rarely come across such a good place. The age group is on the older side, and it's not crowded with young people, so you can enjoy your drinks and meals leisurely. It seems to be popular for dates and entertaining. It's recommended. I'd love to go again. ========== I visited again in September. The calm atmosphere inside the shop remained the same, with only one master and about two other customers present. Surprisingly, they remembered me even though I had only been there once! (Impressed) As usual, I left it up to the master (laughs). This time, I was served dishes that paired well with seafood and vegetables. I enjoyed white rum as the main drink and even had calvados after the meal. The pate with five types of mushrooms was exceptional! Shiitake, maitake, shimeji, enoki, and mushroom blended perfectly, creating a unique and deep flavor that I had never experienced before. I think this place is better than the ratings on food review websites, so why is the average score so low? But if it becomes too famous and reservations become difficult to get, it might be hard to come here casually (not that it's my concern). The prices are not cheap considering the quality of the food and drinks, but it's definitely worth it.