This is a restaurant in Kita-Shinchi. The interior of the shop, located on the first floor of a mixed-use building, has a calm yet lively atmosphere. They offer a variety of ingredients, from seafood imported directly from Hokkaido to mountain delicacies. Although I forgot to take a picture, the daily recommendations are displayed in wooden boxes, which are as luxurious as a treasure chest. This time, I had sashimi. The octopus and shrimp were unbelievably fresh and firm. The incredibly large asparagus was also impressive. It seems like the northern land makes everything bigger... They also offer a selection of alcohol that complements the delicate yet large ingredients, making it tempting to order more.

This was my first time visiting! The salmon dish was very sweet and delicious. I enjoyed all the other dishes as well. I would like to visit this restaurant again.

"Seabass shabu-shabu is very, very, very delicious! The staff at the restaurant are also very nice. There are many other dishes I want to try. If you love fish, you should definitely go!"

I used to be a resident of Sapporo until recently, so I was a bit skeptical at first, but I was very satisfied with the quality of the items they offer. I would like to try the sea urchin and salmon roe next time. I look forward to visiting again in the future.

Hokkaido cuisine. Sashimi and raw dishes were decent. The shrimp could use a bit more effort. The performance of showing the barrel was good. The fried and grilled dishes were a bit greasy. Overall, it felt like a typical izakaya level. The cost performance seemed a bit off. They served both male and female shishamo, and also fresh hokke. It made me realize that the way a dish is prepared can either enhance or ruin the ingredients. It's a place to have a quick drink and some snacks. It would be nice if they had a better variety of alcohol options.

I had a great lunch deal at a restaurant in Kitashinchi, Osaka today. I had the grilled striped Hokke fish set meal. They start grilling the fish after you order, so the skin was crispy and delicious. The miso soup was also tasty. The chicken karaage that came with it was just average. I saw their evening menu on the table, and they had a great selection of sake, including my favorites AKA BU and Yuki no Chaya. This lunch was a great invitation for dinner. It was a successful meal. Thank you.

I had the Shima Hokke set meal at a place right at the entrance of Kitashinchi. They grill it carefully so the outside is crispy, and the inside is moist and flaky. The size is just right for one person. It's not like the huge, salty Hokke you often find at izakayas, so it's easy to eat. It's a perfectly balanced set meal that will make you want to come back for more.

I had the Shimahokke set meal again. The Shimahokke set meal comes with half a hokke fish and zangi (fried chicken). The zangi is fried slowly at low temperature, so the outside is crispy while the inside is moist, making it the ideal fried chicken. It would be perfect if the food came out faster.

I hadn't visited for a while, but I was drawn in by the sign that said "shima hokke." For lunch, I decided to go with the "shima hokke set meal for 1000 yen." The shima hokke was a small but satisfying portion (about the size of a mackerel). In addition to that, there were zangi (deep-fried chicken), ikura (salmon roe) Matsumae, and miso soup, which filled me up completely. The shima hokke was carefully grilled to perfection, with a nice amount of fat and delicious skin. It's a hidden gem located on the outskirts of Kitashinchi. I might go back again.

I was heading to a flower shop to eat a salad, reflecting on the recent vegetable shortage in 2017, but I was drawn by the enticing lunch sign in front of the store. It was past 1 o'clock. There were two other customers inside, dining in a beautiful restaurant with a counter and two tables in a sunken kotatsu style. The lunch menu had only one option, Silver Cod for 1100 yen. It included grilled silver cod with sake lees, steamed pork, salmon roe and grated yam on top, salad, rice, miso soup, and pickles. The silver cod had delicious fatty skin and tender meat. Even though I'm not usually a fan of sake lees, I enjoyed it along with the skin, leaving only the large bones behind. And the salmon roe and grated yam were so tasty! I ate some as is and then poured it over the rice. The rice was quite generous in portion, and I regretted not asking for a smaller portion when it arrived, but all the side dishes made the meal go down smoothly, and I finished everything! The restaurant had a bright and clean atmosphere, making it a relaxing place to dine. Perhaps because there were few customers, the order took a bit of time to come out, maybe because they were grilling the silver cod. It's best to go when you have plenty of time.

Lunch is served by one person, so the dishes come out a bit slowly. It would be nice if they were a bit faster. I visited at night to try the male Ezo shamo from Mukawa. I enjoyed it grilled, boiled, and raw. The grilled Ezo shamo is definitely recommended as the meat is plump and delicious, much better than the eggs. The boiled dish was a rare find in Osaka, with fresh whole Atka mackerel. The raw dish featured a fat and oily mackerel from Kushiro. They also offer a shabu-shabu hot pot. The restaurant is run by a couple and offers authentic dishes directly imported from Hokkaido. It's a great place to enjoy real Hokkaido cuisine. Located on the first floor of a building just before the exit to Route 2 on Nakanishi Nishihiroku Street in Kita-Shinchi. While their main business is at night, I tried their lunch menu on a whim. The menu consists of only a miso-marinated silver cod set, but it comes with side dishes like soy sauce-marinated salmon roe and simmered pork, allowing you to enjoy Hokkaido produce. Considering the silver cod is directly imported from Hokkaido, the price of 1100 yen is quite reasonable. The plump grilled silver cod with salmon roe bowl makes you want to drink alcohol even during lunchtime. The night menu offers various a la carte dishes such as scallops and male Ezo shamo (also available in male).

I revisited Mr. Ota's restaurant after about 10 days. This time, I started with Hokkaido sea urchin, Shiretoko giant spot prawns, tuna sashimi, and octopus. They were all excellent, but the prawn miso was particularly delicious in a separate dish. Then, I enjoyed a 5-year-old extra-large clam from Akkeshi steamed in sake, asparagus sautéed in butter, and smelt tempura. The sake selection that day included 36 people and Shunin, allowing me to savor it slowly. The restaurant is always a pleasure to visit as both the ingredients and sake change gradually with the seasons.

When you enter the shop, you are first shown a box filled with various seasonal ingredients from different parts of Hokkaido. All of them are exquisite, and you can specify how you want them cooked. The other day, I had sea urchin, button shrimp, toki shirazu (baby sardines), octopus as sashimi, oysters from Akkeshi in ponzu sauce, grilled shirako (cod milt), and rockfish in butter. I couldn't help but pair them with beer, wine, sake, aged sake, and whiskey, making the drinks almost a full course meal. The shop is small with a counter for six people and two tables, but the cozy family-run atmosphere and great value make it a favorite spot for me.