@Asahikawa City [Asahikawa Japanese Cuisine Koshun] I was brought here by a certain mama-san. This Japanese restaurant has been in business for 10 years. I enjoyed exquisite dishes including seasonal ingredients and their famous tempura skewers ✨ - Sashimi assortment: The bluefin tuna was delicious, as well as the thread-sail filefish and its liver. The sea urchin that day was from Shiraoi ✨ - Hamaguri: Large hamaguri clams from Kujukuri Beach. First, drink the soup filled with umami, then enjoy the meat ✨ - Niku-dofu: A local dish from Kyoto that you can enjoy here. The slightly sweet broth with flavorful tofu is exquisite ✨ - Tempura skewers: Their signature dish ✨ Available with salt, soy sauce, or sauce - Miso-marinated cod: Marinating in miso brings out the maximum flavor of the ingredients. Goes well with dry local sake - Sakura shrimp tempura: The sweetness dances in your mouth as you indulge in the seasonal sakura shrimp. The detailed explanations of the dishes by the landlady were also enjoyable. Thank you for the feast ✨ #Koshun #AsahikawaJapaneseCuisineKoshun #JapaneseCuisine #Kaiseki #Sashimi #Hamaguri #Niku-dofu #TempuraSkewers #MisoMarinatedCod #SakuraShrimpTempura #Foodie #LocalGourmet #Hokkaido #Asahikawa #AsahikawaGourmet #FoodCrawl #Exquisite #Gourmet

This place is like a small alley that is often used as a shortcut. The storefront looks a bit expensive, with the words "blowfish", "softshell turtle", and "eel" written on it... I want to eat eel!! I mutter to myself and decide to go in. I wanted to sit at the counter, but due to the pandemic, I apologize and am led to a private room in the back with a sunken kotatsu table, which is comfortable. They only have dry Japanese sake, so... - Otoko Yamadanachi Haru Asa-zaki (price not listed) - Otoshi (appetizer) for around 600 yen: Grilled hokki clam with a sauce made of miso, egg yolk, and sake. It's rich and delicious. I start by ordering modestly priced dishes in a quiet voice: - Beef tendon skewers (3 skewers) for 800 yen: The color is deep, but the seasoning is light and elegant, very delicious. - Assorted tempura for 600 yen: A set of 6 items including purple onion, flatfish, shrimp, salmon, squid, and pork. You can choose between Worcestershire sauce, salt, or tartar sauce. The tempura is crispy and tasty. I communicate with the owner through the waiter in the private room, complimenting the food. When I express my desire to eat eel, I ask the owner how much it is. The menu lists eel dishes ranging from 3,800 yen to 4,800 yen, but today's eel is a bit more expensive. - Domestic grilled eel for 5,000 yen: The eel is from Miyazaki today. The owner mentions that eel prices will drop after Obon, when eels from Shizuoka will also be available. I express my wish to try both grilled and white eel, and although it's not usually allowed, they agree to make an exception today. First, they serve eel liver marinated in sake. The base sake is not the best. The white eel is delicious without any fishy taste. The grilled eel from the head side, with liver included, has a tasty sauce but the meat is thinner and has more bones than expected. I end up ordering a bottle of shochu, and the bill turns out to be quite high. It was indeed a high-end dining experience.

Great value for money!

Now, there's still a GW story left. It's about the third place we visited, called Kosyun. They serve a menu of deep-fried skewers and Japanese cuisine. We started with the recommended dish, white fish and firefly squid. It's a delight to enjoy such fresh seafood in landlocked Asahikawa. The oysters were also large and delicious. The assorted deep-fried skewers were elegant and tasty. Although we ate quite a bit before visiting, I'd like to try more of their recommendations next time! For more details including images, please visit http://ffm2007.blog.shinobi.jp/Entry/840/ at the FFM Hokkaido Information Station!