It's nighttime in Nakashibetsu. The night in Nakashibetsu is quiet. There are hardly any people walking around the town. Many restaurants have their lights turned off. It's quite lonely... Since we didn't have any plans for dinner, my wife found a izakaya for us to go to. As we arrived in front of the restaurant, bright lights welcomed us. It made me happy just to see the place not so dark and quiet. The inside of the restaurant has a counter seat surrounding the kitchen in the front, and two large table seats in the raised area in the back. There were customers at both the counter and tables... there are people here! We sat at the counter seat in front of the owner, who told us they have freshly squeezed Hokkai sake available. Hokkai sake is a local sake from Nemuro, and I've been enjoying it for over 20 years since I first tried it at a sushi restaurant in Otaru. The owner mentioned that this year's batch is still available, even though it usually sells out quickly. I was thrilled to be able to try this sake in Nakashibetsu. I immediately ordered it, and it was fresh with a clear umami taste. It's sweet but with a slight acidity, slightly cloudy like unfiltered sake, and has a long finish. It's more suitable as an aperitif rather than a meal sake. Since there's still some left, I couldn't resist getting another glass. The appetizer was cooked tairagai clams. The small clams were cooked perfectly, sweet and savory, with a rich flavor that permeated the broth. I couldn't just keep drinking Hokkai sake, so I switched to the familiar Yuki no Kayaba. Since I couldn't order a full glass, the owner offered it as a service, which was very kind of him. I decided to try the famous Hokkai shrimp. The beautifully red-cooked shrimp had firm flesh and a delicious taste. The owner told us that the fishing season for these shrimp is only about a month from mid-June to mid-July. It's a rare delicacy. The tairagai clam sashimi was so delicious that we also ordered grilled awabi clams. They were grilled with a special soy sauce broth and served on a wooden stand. The aroma was irresistible. The neighboring customers and the table customers were all tempted by the smell and ended up ordering it as well. The hot clams were incredibly delicious with the soy sauce broth. I couldn't resist ordering another serving of grilled clams. The Kariho Junmai Ginjo was plentiful, so I made sure to pay for it and enjoy it. My wife was delighted to drink the Jukichi Jyuhachi from the brewery. She was happily drinking it, and I could tell she was in a good mood. I received a fresh red sea cucumber and couldn't stop smiling to myself. It must be because I'm in such a good mood. It's from Nemuro too, the seafood from the eastern part of Hokkaido is truly abundant. My stomach was getting full, so from here on, I'll just enjoy the sake. The neighboring customer was eating a large sea cucumber, and I couldn't help but feel guilty for receiving so many service items by chance. I ordered another serving of grilled clams as a thank you. The freshness of the Akamidara sea cucumber was outstanding, and I enjoyed it with a smile on my face. The seafood from Eastern Hokkaido is truly amazing. My wife is happily drinking the Jukichi Jyuhachi, and I'm sure she's in a good mood. The sea is so rich in the eastern part of Hokkaido. I'm starting to feel full, so I'll just enjoy the sake from now on.

An izakaya located in the dining district of Nakashibetsu. It seemed to be quite popular, as several groups were being turned away. We had contacted them a while ago and were promptly seated at the counter. In front of us, there was a showcase of various seafood such as tsubugai and hotate, creating a nice atmosphere. We started with a draft beer, which seemed to be Asahi Super Dry. It was served in a small glass, which was just right for a starting drink at 500 yen. For food, we ordered a sashimi platter, salmon roe, and Hokkai shrimp. The salmon roe was salty and flavorful, pairing well with the alcohol. After finishing the beer, we switched to sake. There were various local sakes available, but we chose Hokkai's chilled sake. Hokkai sake is easy to drink with a mild spiciness and a good umami flavor. The Hokkai shrimp arrived, sourced from the Notoro Peninsula. It was my first time trying it, and the firm texture and mild taste without much miso were delightful. Next came the sashimi platter, a masterpiece by the chef. It included tsubugai, matsukawa, shimesaba, maguro, and tako. The tsubugai with its liver, the soft texture and sweetness of matsukawa, and the tender shimesaba were all delicious. The maguro and tako were also excellent. The sashimi platter was truly irresistible. We ordered another bottle of Hokkai sake, which had a nice intoxicating effect. We also added ika gororubi, live hotate sashimi, and dried komai to our food selection. The ika gororubi was made from frozen liver of squid, melting in the mouth with a fresh and wonderful taste. The live hotate sashimi was fresh and delicious, with a sweet flavor in the scallop muscles. The dried komai was also tasty. It's amazing how well mayonnaise goes with everything (laughs). Although Nakashibetsu is inland, the proximity to the sea allows them to get great ingredients. The sashimi was fresh and well-aged, and the seasonal Hokkai shrimp was satisfying. We chose this place based on everyone's reviews, and we are truly grateful.

I visited this restaurant in the vicinity of Nakashibetsu upon a recommendation for a meal. Located in a corner of the drinking district in Nakashibetsu, the small sign makes it easy to spot. The interior has counter seats as well as tatami seating in the back, and there is a glass case in front of the counter displaying seafood, which got me excited. When I asked the chef for recommendations, they suggested their homemade cured mackerel and fresh sea urchin... so I ended up ordering a sashimi platter and more! The dishes were brought to me by the chef and the hostess, who explained each dish with pride. The sashimi was not only fresh but also included some unique cuts, allowing me to truly enjoy the flavors of the sea. The careful work of the chef and the kind personality of the hostess created a cozy atmosphere, and I ended up staying longer than planned... Thank you for a wonderful time. Thank you for the delicious meal.

In early summer of 2016, during my Hokkaido tour, I visited 20 Chubetsu. The appetizer was boiled soybeans, and I enjoyed some sake. The highlight was the large dried Atka mackerel and deep-fried shishamo smelt. The owner seemed tired, but the dishes were all delicious, although a bit salty overall. The ingredients were indeed impressive. Thank you for the meal.

In Nemuro, after visiting Cape Nosappu and exploring the Notsuke Peninsula, we arrived in Nakashibetsu, covering a distance of about 160km. We checked into our accommodation and headed out. We had made a reservation at this restaurant after carefully considering various information online. The restaurant, "Izakaya Tokkuri," mainly had a counter seating area and a private room at the back for about 10 people. The owner and his wife were running the place. The atmosphere was lively with many customers on that day. The main menu on the wall looked impressive, especially the "Sashimi Assortment," which was extravagant and delicious. The homemade "Shime Saba" in the sashimi assortment was a must-try and truly exquisite! We enjoyed it with some Japanese sake. The handwritten menu on the table was filled with various dishes that were brought to us one after another. The vibrant red "Hokkai Shima Ebi" had a rich flavor. The "Hoya Vinegar" made from fresh sea squirt was sweet and delightful. We couldn't resist ordering more of the amazing homemade "Shime Saba." The dishes kept coming, including a simmered Kasube or a grilled scallop. The "Hanazaki Crab" had a rich and delicious taste in both the meat and miso parts. A must-have dish for this season. The "Sanma Sashimi" was a delicacy not to be missed this time of year. The "Sanma Nori Maki" was a unique dish with mackerel sashimi topped with plum and rolled in seaweed. The "Hokuyokai" also appeared as sashimi. For the finale, we asked the owner for a tea cup-sized "Ikura Don" which was filled with large, popping salmon roe. Eating delicious food naturally brings a smile to your face. This place was where everything we ate was delicious, and both the owner and his wife were kind, making our hearts and stomachs happy. Thank you for the wonderful meal.

June 2012, halfway through a business trip. Had dinner with colleagues. Although I'm not a fan of alcohol, I find the appetizers at izakaya restaurants very appealing. The tempura of taranome makes me feel like spring is here. The sashimi of Matsukawa karei is firm and fresh. Especially delicious on the porch where the meat is even firmer. The homemade pickled mackerel is neither too sour nor too salty. The balance of vinegar and salt is just right. It was a delicious pickled mackerel that I hadn't had in a long time. The monkfish liver sashimi retains the original taste of the meat. It seems to be a well-dried fish. The saltiness is very light, just enough. The simmered aburako is lightly cooked and topped with sweet white miso. I have only experienced strong soy sauce flavors with aburako, soy, and mebaru. As a service, I received sashimi of "hoya". I don't dislike eating it, but it's a food I don't like. I thought it was normal for the hoya sold in the market to have wrinkles. The hoya shown to me by the owner had a smooth body. I had eaten a hoya without any peculiar taste for the first time. Freshness is like this hoya. It's a restaurant that skillfully flavors the ingredients. In addition, I enjoyed the zangi and burdock tempura. Even though I tried to lose in the split bill with alcohol, I ate everything deliciously that was served. June 2013, again in the middle of a business trip, having a meal with colleagues. First, the salted squid roe. There is a big difference in taste between having the roe in it and not. It makes you want hot rice. Next is the store's staple, pickled mackerel. And the sea cucumber. I'm not very familiar with sea cucumbers, but I've heard that removing the salivary glands prevents drunkenness. I had the liver of the sea cucumber. When you bite into it, the gooey liver bursts out. It's thick and makes you think that this is what makes the alcohol go down smoothly. Other members were quite drunk on sake (sweating; we were really cold in the morning and evening, but it's a mountain delicacy that makes you feel like spring has come. (It was really cold. It was tough for me with poor circulation.) The butterbur is deliciously pickled in vinegar. I was feeling a bit weak after the first toast with beer, but this made me feel revitalized (^^) I'll do my best for the second half of the business trip. Thank you for the meal.