I used it with my friends on a trip to Hokkaido. Personally, I thought the sake was very delicious. The sweetness and fruity flavor of the sake from Yamagata and Niigata were completely different in the aftertaste, and it was very delicious. As for the food, it was like a slightly improved version of what you would find at a chain izakaya, and my friends seemed to enjoy it.

The rain makes it feel even colder outside. So, I decided to go to my monthly favorite restaurant. Although it has a fish theme, their meat dishes are also delicious. The steak I had that day was particularly tasty. It was tender and had a rich meaty flavor. By the way, I forgot to take a picture of the flounder.

The place still seems to have few people. I wonder when it will return to normal. I forgot to take a photo, but on this day we had silver cod Saikyo-yaki and sukiyaki. The sukiyaki was delicious, made with good quality meat.

Instead of a set course, you can choose your drinks freely. The menu offers a wide variety of sake, so you can start from the top and work your way down. We tried the Sanchi Mori from Gifu, Funachu Hassaku from Kochi, and many more that I can't remember. As I get older, my memory isn't what it used to be! The Tsubodai was especially delicious.

It's not stingray fin, but it's kusube fin. The wind has been strong these past few days. It's cold outside. I've been drinking turmeric and warming my body from the inside with Japanese sake every day. Kusube fin is similar to stingray fin but thicker and delicious. Thank you for the meal.

The beer at this restaurant is incredibly delicious. The crisp bitterness reminds me of when I first started drinking beer. So, for the farewell party for someone transferring to Tokyo, it's great to have the cod marinated in sweet miso since I don't eat fish often. The leek and egg dish tastes like home, and the smelt was a bit salty but still enjoyable. They also have private rooms where you can relax and drink leisurely.

I have visited this restaurant several times for work-related purposes in 2018. The former landlady was a renowned hostess known for serving delicious sake in her prized Bizen ware. In Hokkaido, "kasube" is a local dish, a type of skate, with "mizu kasube" and "shin kasube" varieties, with the latter being the preferred choice. A classic home-cooked dish is "kasube simmered in soy sauce," a staple like "simmered flounder," enjoyed in households for generations. Other dishes like "kasube vinegared miso" and "fried kasube" are also available. The restaurant is now managed by the former landlady's niece, offering Hokkaido mountain vegetables and local cuisine, making it a recommended spot for tourists. It's a convenient place to stop by when visiting Asahikawa for sightseeing.

I'm really interested in a shop called "Kasube" facing Sanrokudori in Asahikawa. It's actually my impression when I first moved here. How much time has passed since then, old man? This shop is located in the city center, and I've passed by it so many times. I've checked their website so many times too. If I see kasube at the supermarket, I love it so much that I'll cook it myself. This is a Hokkaido culture, right? People from Honshu probably don't really know what kasube is, maybe only hardcore drinkers do. Well, the truth is, the restaurant I originally wanted to go to was full, and I suddenly found myself in a refugee situation, redirected to two other places. I remembered this place with its door wide open, with only one person at the counter. Alright, let's go in. I'm alone. It's my first time here, but nice to meet you. After greeting, I started with a draft beer. It was so good, especially after walking and feeling a bit sweaty. While enjoying my drink, I carefully read the menu. Of course, I have to start with something related to kasube. Each dish is priced at 700 yen, including simmered, minced, fried, miso-pickled, dried kasube, and sashimi (only available in winter). After consulting with the staff, I decided to go with the simmered kasube, which everyone recommended. I like all of them, so I'll also get the simmered kasube. There is a small room on the right side of the kitchen, opposite to the left side, where I can see kasube-chan served on a plate. It's a big piece, with thick meat. The gelatinous brown lump of the kasube is so delicious. I poured more beer and enjoyed it. Next, I cut along the cartilage of the kasube with chopsticks and took a bite. The white fish meat flavor mixed with the taste I can't describe, it's kasube. Then, I tried the gelatinous part together, and it became sweeter. I drank some more and took another bite. So happy. Now, more beer, please. I felt like I wanted another side dish, so I ordered grilled eggplant. The small grilled eggplant was peeled beautifully by the lady in the kitchen. I felt sorry for her hands. I'll enjoy it instead. Grilled eggplant is a representative summer vegetable, goes well with alcohol. I also ordered grilled half-body of a small herring. When you fillet a small herring, it becomes so delicious. These are all my favorite foods. So, more beer, please. The restaurant is run by two ladies, and I enjoyed watching the Fighters game on TV, along with the food and drinks. The final bill was a little over 5,000 yen, slightly higher from Sapporo's perspective, but from Asahikawa's perspective, it's a fair price. Well, I ate what I liked and drank what I liked, so no problem at all. I'll definitely visit again. Oh, I must try the sashimi in winter too. Let's consider it as homework. I had a delicious meal. Thank you.

Tamagoyaki, oden, and deep-fried kusabehotte cheeks.

Visited a restaurant that I couldn't get into once because it was fully booked, but was curious about. The interior had an old-fashioned atmosphere, like a place for middle-aged men to have a drink. Of course, all-you-can-drink sake for 90 minutes for 2000 yen. You can drink all the sake sold by the glass on the regular menu. On this day, they were out of Toyobai. My friend had beer. I had Saku... poured at the table, so I couldn't confirm the label... maybe it's a junmai? It was easy to drink, not too sweet or too dry. A side dish (Matsumae pickles) for 500 yen. Since it was a special occasion, I tried the dish that is also in the restaurant's name, Kasube. Kasube simmered for 700 yen. The fish was thick, and it was a bit dry, maybe because it was served cold without being fully immersed in the simmering liquid. The seasoning was a bit light. I wanted a bit more of the simmered part. Homemade salted fish roe for 300 yen. Quite salty. It was sprinkled with shichimi pepper. It wasn't to my taste. Herring with a cut for 400 yen. This was also salty. I ordered another drink. I saw freshly squeezed Kitano Katsu in the refrigerator, so I asked for it, but it's not included in the all-you-can-drink menu... Oh! But there's not even a full cup left, so it's okay! They change the sake cup every time, even if it's the same glass, so that's a plus point. The taste may have matured quite a bit since it was opened. From today's side dishes... Mountain vegetable tempura x 2. It was probably 800 yen since it said on the side dish menu that each item was 600-800 yen. I was told it was one serving each, so I ordered two servings. Fuki, kogomi, wild garlic, taranome, and koshiabura. They were crispy and delicious. A taste of spring♪ I ordered another drink. I had Dewazakura. My friend had Tatenokawa. Dewazakura is a junmai ginjo. Tatenokawa is probably a special junmai. Both were slightly dry. Oden assortment of 10 items. I asked for an assortment of oden, and they said they have that too! Each item is 150 yen, so maybe 1500 yen? Tofu, ganmo, daikon, shirataki, tamago, bamboo shoots, warabi, chikuwa, konjac, and fuki. It was my favorite taste among the odens I've had recently♡ I ordered another drink. I had Saku again. My friend had Shimotsuru Junmai. I wanted to drink Kure too, but... It seems like it was different from what was written on the HOT PEPPER coupon that all the sake in the restaurant is all-you-can-drink... And this time, I didn't really find any sake that I liked (T_T) Today's bill was 10,370 yen. Thank you for the meal.

Enjoying delicious sake and dishes at Dukushaku Sanshiro, I search for the next shop while feeling a little tipsy. I take a peek at the alley where Ginneko is located, called "Flalet," and since I already tried the specialty dish of Shinako-yaki at Sanshiro, I return near the Sanroku intersection and decide to go to Kasube. Kasube (fresh stingray fin) has been appearing in supermarkets on the mainland recently. It has a great texture and tastes delicious when fried or simmered. The restaurant has a counter and a raised seating area, creating a homely atmosphere. There is also a selection of local sake in the fridge. So, I decided to have a drink with the sake from the restaurant's name and (probably) some fried Kasube. The squid and potato stew was delicious, and the baked scallops were also very tasty. Hokkaido really does have great ingredients. And so, the night in Asahikawa continues to deepen. Thank you for the meal.

I used it for a workplace appreciation party. We had a large group, so we were given a second-floor Japanese-style room. It was mid-April on the day, but it was sleeting, so it was so cold that I wanted hot sake more than beer. I was hoping for a hot pot to come out, but since it's spring, I guess hot pot is not on the menu. The appetizers were seaweed vinegar salad, fried chicken, and assorted fried foods. The dried kelp was delicious with mayonnaise and shichimi seasoning. The simmered dried kelp was a bit small for four people. The dried kelp pasta was good. The rice ball was plum flavored. The course meal didn't have much volume, but the dishes on the counter looked very delicious, so ordering individual items might be better than the course meal. Next to the counter, there was a big pot of oden, like an oden shop... That's what I wanted to eat. So I decided to visit again later. By the way, it's okay to only order oden for takeout without a meal. And then later... I ended up ordering a total of 25 items for two people. They packed them in a large Tupperware container for me. It had a gentle flavor with a light bonito broth. It was very hot and warmed my heart. Next time, I plan to go to eat both the counter dishes and oden.

There are no reviews so I will write one. I came to see Asahiyama Zoo in Asahikawa, stayed at a hotel in the downtown area, got a map from the front desk, and while walking around, I wanted to eat Hokkaido food. I was attracted by the name of this restaurant and decided to go in. Of course, "kasube" refers to stingray, and I tried dishes like simmered stingray and vinegared miso with skin. After eating the recommended dishes lined up on the counter, I asked for more, like "Do you have sansho pickles?" and "Do you have Ainu leeks?" They kindly served me local side dishes like nostalgic sansho pickles and Ainu leek soy sauce pickles, which I enjoyed with local sake like Otoko-yama. It was delicious. I recommend it to tourists who want to eat Hokkaido cuisine.