I was wondering where to go and decided to head to "Kitano Umaimon Street". It was quite crowded with many busy shops, but this place was open from 7:00 pm. It was quiet when I arrived (although customers started coming in later). The young and friendly manager told me that this restaurant, "Tokachi Toribondo," opened in January this year and is affiliated with the original store. I ordered an "Asahi Super Dry" (580 yen) and was told there were no appetizers, so I ordered something quick to eat. The recommended menu item was the "Ume Suisho," made with Yagen cartilage. The manager mentioned that other places use shark cartilage for theirs. The "Ume Suisho" (450 yen) was delicious with its sweet and sour plum flavor and crunchy Yagen cartilage. It was so good! After finishing my beer, I felt like having some sake. Although a bit pricey at 900 yen per glass, they sourced their sake from a liquor store in Sapporo and offered varieties not commonly found in Obihiro. I ordered the "Benten Musume Junmai Namagenshu" (900 yen), which had a rich and flavorful taste. I thought about getting some snacks, like grilled skewers or handmade gyoza, which seemed to be their specialties. The manager recommended the classic gyoza, so I ordered the "Classic Gyoza" (500 yen). The gyoza had a chewy skin and was perfectly cooked! Another glass of sake, please! I tried the "Hoo no Mitada Muroka Honjozo Junmai Daiginjo" (900 yen) next. It was delicious. Although I was tempted by the udon or ochazuke for the finale, my stomach was satisfied, and I wanted to visit another place, so I thanked them and left. They also offer delivery service, and they are open until 5:00 am. Keep up the good work!

I rarely go out these days, and when I do, we always end up going to the same restaurant (especially for the second round), so I decided to try a new place on my own. I visited a restaurant called "おいでやす" that I had been eyeing for a while. It is located on the west side of the street known for delicious food in the north. The place was almost full, so I sat in a corner. I ordered Umeshu (plum wine) for 400 yen and Garlic Soy Sauce Pickled in Shoyu for 400 yen. Since I had plans the next morning, I opted for a Frozen Orange Sour for 600 yen to cool down. The sour came with frozen orange pulp and a spoon to scoop it up. I also ordered a second round of sour for 300 yen later. The Umeshu was made with Yagen cartilage and was slightly sweet, perfect for pairing with sake. The Garlic Soy Sauce Pickled was powerful with raw garlic, carrots, and squid. It was intense! I wondered if the restaurant was popular among women, but later found out that it was run by young male staff. I am curious to try their light and flavorful Japanese-style udon next time. Overall, it was a great experience.