Actually, due to various circumstances, I am moving in August. The distance is just 30 meters (lol). I can clearly see the new exterior wall from the entrance. I took a sudden trip to a recycling shop in Obihiro because I thought "I definitely need this and that in the new place, and if possible, that too." I arrived at the Fureai-kan, where I haven't been since Golden Week, and decided to have a meal. It was exactly 12 o'clock when I arrived. There was one customer already enjoying a bowl of ramen. I ordered the "Erimo Lighthouse Tsu-bu Ramen + A Set + Erimo Guardian Sky Raisin Single Piece," which was a bit complicated. The A set includes a small bowl of rice and two sky raisins with noodles, but I added another sky raisin to it. The set arrived in about 10 minutes. I brought a chair to the window where there used to be shelves in the classroom, and enjoyed my meal while basking in the sunlight outside. It was just a soy sauce ramen, but it had Erimo Tsu-bu and dried matsutake mushrooms, which is not something you see often. And the sky raisin with finely shredded kelp sprinkled on top of the chicken. This combination, along with the lush greenery of Fureai-kan, made the meal taste surprisingly delicious. The weather was nice that day, and the temperature was rising. It would have been perfect if I could have had a beer with it. Usually, I would be full with a double order, but this day, I decided to eat a bit less because I plan to take a bath in Obihiro beforehand. I also got a coffee to go (^^)v

I heard that Fureai-kan would open in late April this year, but I finally visited on the last day of Golden Week. The cherry blossoms at Shono Sakura Park along the way were already mostly fallen (^^; I arrived after 1 pm. There was one customer enjoying coffee already. I ordered and paid at the register for "Erimo Lighthouse Clam Soy Sauce Ramen & Erimo Miso Grilled Chicken Set (without miso soup) & Coffee" for a total of 2,080 yen. This year, they also offer a set with the grilled chicken when you order noodles for a few hundred yen more, but to celebrate the start of this year's business, I decided to go with the double order first! The place was busy during the long weekend, especially in the first half, and it took about 10 minutes for our double order to arrive. The grilled chicken sprinkled with finely chopped seaweed requires caution not to hurt your mouth when eating. First, I tried the ramen, and it somehow tasted better than last year. The Erimo clams, which seemed to have suffered greatly from red tide, are now a precious ingredient, and their natural flavor comes through. The grilled chicken, on the other hand, has a slightly milder taste, but I personally find it even more delicious. The chicken thighs are prepared perfectly, so there are no strange tendons or cartilage to worry about. The combination of the ramen soup and the grilled chicken is excellent, making the white rice go down smoothly. The dried shredded seaweed in the side dish is also delicious. I savored the ramen, nibbled on the grilled chicken, and enjoyed the white rice. I repeated this process until all the dishes were empty. It was inevitable. It looks like I'll be coming back here again this year for sure.

The Forest and Lake Village Love Museum during Golden Week was just the two of us until the end. On the day we were leaving, Yome-san chose a route that would take us to Cape Enmoto, but we had to give up on that route. Still, we went to see the heart-shaped lake, which meant taking a one-hour detour on a terrible road and walking an additional 10 minutes even though our feet were already hurting. The lake, which didn't really look like a heart, was quiet and soothing. Along the way, we came across the lunch place Yome-san had been eyeing, a facility built on the site of an old elementary school. I ordered the "Enmoto Lighthouse Tsukemen with Tobiko" for 900 yen, while Yome-san went for the "Enmoto Lighthouse Tsukemen with Curry" for the same price. It seemed like a family-run place rather than a couple's business. The food had a strong smell of the sea and was a bit salty. The noodles were decent, but the tobiko was fresh and tasty. The curry was sweet, and I ended up leaving about 80% of the rice uneaten. The menma (seasoned bamboo shoots) looked like a heart by chance. The soup was slightly sweet when sipped as soup, but a bit too salty. The negi (green onions) added richness and depth to the flavor. Overall, it was a decent meal, but I would have preferred some chashu (sliced pork) considering the price. Yome-san enjoyed the curry and said it was delicious, while I found the ramen to be tasty as well. I would rate it around 3.5 out of 5.

During the three-day weekend, I decided to head to Fureai-kan on this day instead of going to Obihiro as originally planned, due to the forecast of heavy rain. I wanted to enjoy some kite flying after a long time. When I arrived, I saw a local resident walking their Siberian Husky on the premises of Fureai-kan. As a dog lover, especially of Huskies and Goldens, I immediately started petting the Husky. It licked my face and then sat down with its back towards me, showing no signs of hostility. It was a relief. I entered the restaurant around 12:30 PM, with no other customers present. I ordered the "Erimori kite-flying set meal (with extra rice)" at the counter, paid in advance, and then sat facing the playground, enjoying the view outside. The colors of the mountains were becoming more vibrant. After about 10 minutes, my meal arrived. It seemed like there was more finely shredded seaweed sprinkled on top. The texture of the fried seaweed and the kite-flying batter was quite crunchy, so I had to be careful while eating to avoid cutting my mouth. The kite-flying itself was tender, juicy, and delicious! I usually have it as a set with ramen, but it's equally tasty as a standalone meal. If you skip breakfast, you can even opt for extra rice and enjoy it. The taste of the seaweed powder is prominent, but you can still savor the flavor of the meat. The salad that comes with the kite-flying was fresh and tasty, and the simmered seaweed side dish had a different sweet and savory flavor that complemented the rice well. The restaurant will be open until October 31st this year. As I drove north on the Tokachi road, I wondered if I could visit one more time before the season ends.

This season, it had been a while since I last visited Fureai-kan, so I decided to stop by while doing some shopping. It was just before 11 o'clock, and it seemed like I was the first customer of the day. I moved the chairs at the table seat near the window, and used the old school backpack shelf as a table. I ordered a miso hormone set meal (large size) and three pieces of Erimori Soraage as a side dish, trying to be modest (laughs). I usually get a double portion, but I thought this amount was more normal. The miso flavor of the hormone goes really well with both the hormone and the cabbage. The cabbage was not overcooked. The Erimori Soraage had a nice flavor of kelp powder, and its salty taste complemented the white rice well. I should try ordering it for takeout sometime. The simmered kelp in the middle is "Shigure Konbu" from a local processing company. It has a perfect seasoning, not too sweet or too spicy. It is simmered with cod roe, so it has a unique texture that is enjoyable. It goes really well with white rice, and makes a great filling for onigiri too. I thoroughly enjoyed this "natural" set and then headed to the next town. But an "unnatural" set can be good too (laughs).

This day was a Sunday, but I worked for about 3 hours in the morning. After that, I was planning to go out for my usual shopping, so I decided to head east and have a meal at Fureai-kan on the way. When I arrived around 1 pm, there were 2 groups of customers. One group left as soon as I arrived. I first looked at the menu at the counter and decided on ordering the "Erimori Soramori Set Meal" and the "Todai Tsubu Soy Sauce Ramen". Since I was quite hungry from having only hot milk for breakfast, I asked to have the miso soup removed from the set meal. The tray arrived in about 10 minutes. This time, everything was served on one plate, making it easy to take photos (laughs). It looks quite spectacular, doesn't it? The Erimori Soramori was a dish created by the kitchen of the Self-Defense Forces base in my town, probably seasoned with kelp powder and coated with finely chopped kelp on the batter. This sets it apart from soy sauce-based fried chicken in terms of deliciousness. I always think I want to try it with freshly fried chicken and beer. The Todai Tsubu Soy Sauce Ramen was my first time trying soy sauce flavor. It's probably a pre-made dish, but surprisingly delicious. It's easy to eat without any sharp flavors. It might be a good match for the double order. I finished all the soup as well (laughs). I wonder how many more double orders I can have before October. Next time, I'll try a combination of that and that.

Second three-day weekend during Golden Week. The weather was nice, so I decided to go to the neighboring town for some daily shopping. I also wanted to contribute to the sales at the local Furiaikan (local gift shop) again. Before that, I visited the scenic spot of Enoshima Cape. The sun was shining and there wasn't much wind, but the breeze was a bit chilly. Arriving around 1:30 pm, there was only one person at the Furiaikan, getting a takeout order. I decided to sit at the counter facing outside. I ordered the lighthouse curry and cold udon noodles. The udon noodles were more like a miso soup substitute. I wonder if they offer a larger portion for the curry? The dishes arrived within 10 minutes. The curry didn't have the lighthouse bits mixed in the curry sauce like last year, but they were placed on top. It was a seafood curry with shrimp and squid, quite tasty with a good level of spiciness. The unique texture of the lighthouse bits was enjoyable, not too chewy, but tender. Not bad at all. The cold udon noodles were average, but they paired well with the curry. I was quite full by the end of the meal. Lastly, I reminisced about the old school grounds while sipping on a hot coffee. I haven't thought about what combination of dishes to try next time yet!

Fureai-kan opened on April 18th, just before Golden Week. The staff seemed to be saying, "We're counting on you again this year!" which felt like a mysterious pressure. Even without being told, I would have visited anyway (laughs). So, on this day, I made my first visit of the season a little after 11 o'clock. Since some of the staff recognized me, I greeted them with a "Hello again!" as I entered. I was the first customer of the day, so I sat at a table for four. I ordered the "Erimo Lighthouse Clam Salt Ramen" with a rice ball (with kelp) and two pieces of "Erimo Guardian Angel" as well. I decided to hold back on ordering the full menu items for now. In about 10 minutes, the ramen and rice ball arrived. The rice ball was smaller than last year, which was a bit disappointing. The clam and seaweed in the ramen had the same refreshing taste as before, but the saltiness seemed a bit stronger this time. I prefer it a bit milder, but it might be just right if ordered with a miso soup set (laughs). The rice ball was still soft and fluffy, with local processed "shigure konbu" packed inside. It was just as delicious as before. I felt like I needed more, so I also ordered some salmon, which was also delicious. The "Guardian Angel," coated in kelp tea and topped with finely chopped seaweed, was soft, perfectly salty, and just as tasty as ever. Taking some of these home and enjoying them with beer is a great idea. Finally, I had a cup of coffee to finish off the meal. After enjoying the food and contemplating how to approach dining here this year, I went to see the cherry blossoms on the mountain.

The next day after this day is Sunday, a day where many municipal employees across the country work for more than a day from 6 am to midnight. As a "wannabe employee", I decided to visit Fureai-kan to lift my spirits with a double order. Fureai-kan, which is open until the end of October this season, had a decent number of customers due to the autumn leaves nearing their peak. I arrived around 11:20 am and got a window seat at the counter for the first time. There were families at the table seats, and the weather was nice, so I could enjoy the view of the old school ground. For my double order that day, I got the lighthouse clam salt ramen, lighthouse clam curry, and two pieces of erimori karaage on the side. Let's ignore any comments about it being a "triple order" (laughs). The dishes arrived in less than 10 minutes, and I started with the ramen. I won't go into details, but the ramen was delicious as always. I then enjoyed the karaage, which had a nice kelp flavor. After finishing most of the ramen, I attacked the curry. The clam curry didn't have a fishy smell, probably because the clams weren't overcooked. Unlike regular clams, lighthouse clams don't get too tough when cooked, making them perfect for curry. The curry had a home-cooked feel, but with a strong broth that I'm familiar with. Now, concerning the lighthouse clams used in the ramen and curry, there are concerns about the impact of red tides, and the situation is expected to be tough for the foreseeable future. I wonder what will happen next year... (･_･;

The day before, I was unable to do my usual shopping due to time constraints. So, on this day, I decided to go shopping in Hiroo town and have lunch at the Fureai-kan in the Meguro district, which has reopened since the declaration was lifted. I arrived just after the opening time of 11 o'clock, and to my surprise, there were already customers (local elderly ladies). I sat at a table with acrylic dividers in a cross shape. I ordered a double portion again (laughs). I chose the lighthouse clam salt ramen and the Erimori Kugaki set meal this time, without miso soup. This Erimori Kugaki set meal is a fried chicken dish seasoned with kombu developed by the cooking department of the Air Self-Defense Force's Koshu Buntan Base, which is also served in school lunches (see menu for the name origin). While the previous customers were still deciding on their order, I quickly placed mine, so even though it was a double order, my tray arrived first. It was quite a spectacle (^^) The Kugaki included five large pieces, with finely chopped kombu mixed into the batter slightly visible. The pickled vegetables and kombu tsukudani were the same as the horumon set meal from the other day. I will skip the explanation of the salt ramen. This Kugaki has a strong kombu flavor, but it's not overpowering. I believe kombu tea was used in it. The fried chicken itself was delicious as usual, and the ramen and white rice went down easily. And the subtly delicious tsukudani, though modest, is a hidden gem from a local processing company. It's sweet but not too sweet, which goes well with the ramen. The double order this time was a great success! I wonder what I'll try next... Oh, but the season ends at the end of October, so I better come back soon (laughs).

Visited the dining hall "Mori to Mizu no Sato Fureai-kan" located inside the former Meguro Elementary and Junior High School (closed in 2006) on the way to the town of Erimo, known for the heart-shaped lake featured in the famous "Shiroi Koibito" commercial. I had always been curious about this place and finally had the opportunity to visit. I called ahead to confirm that they were open, and upon arrival, I found only two staff members working and I was the only customer. I decided to try the lighthouse clam salt ramen and a shiojake onigiri. The ramen had a unique texture to the noodles, different from what you would find in Sapporo. The soup was rich with kelp broth and umami flavor, with a strong saltiness that I had to be careful with. The clams were tender and the matsutake mushrooms added a nice touch. The onigiri was large and had a delicious saltiness to it. Suddenly, the power went out due to a lightning strike, leaving us in silence as I finished my meal. Despite the unexpected blackout, I enjoyed the experience and would like to try the miso horumon set with short-horned beef on my next visit.

On a Sunday afternoon, I took a quick break from work and headed to the neighboring town for some shopping. I decided to stop by Fureai-kan for lunch. As I sat at a table, sipping on coffee and checking my phone, I ordered a salt ramen with extra toppings and a miso hormone set meal. The staff seemed amused by my double order. The ramen had smooth noodles in a light salt broth with a hint of flavor from the lighthouse clams. It was quite tasty. The miso hormone dish featured locally sourced short-horned beef hormone from Takahashi Ranch, stir-fried in a miso-based sauce. The hormone had a gentle flavor and paired well with the white rice. I was quite full after the double order, but I look forward to trying the ramen and clam curry next time. After shopping, I took a refreshing bath before heading home. It seems that my respected reviewer, Mr. Kimatta-san, was also satisfied with his meal, which is great news for us locals. Please note that the restaurant is closed during the state of emergency.

Today was a day off. I did a little work in the morning before heading to the Meguro district in town for some errands. It's a neighborhood adjacent to Hiroo town, which takes about 25 minutes by car from the main street. After finishing my errands in about 15 minutes, it was close to noon. So, I decided to have lunch at the community center. The Fureai Hall was opened by renovating a former elementary school. It aims to promote interaction within the community and between people heading to the nearby Toyoni Lake, known as Heart Lake. The snack area, renovated from the original classrooms, features menu boards on blackboards, wooden tables and chairs, and a forest-themed regional cuisine. The staff were familiar faces, so I chose a seat without hesitation and ordered the salt ramen with lighthouse clams and rice balls with dried kelp. The tray arrived in about 8 minutes. The ramen, with lighthouse clams and dried kelp on top, had a strong marine presence. The soup, flavored with dried kelp, was refreshing and did not get lukewarm due to the dried ingredients. The lighthouse clams were not too tough, providing a good texture and flavor. The rice ball with dried kelp, a local delicacy, was relatively large and had a soft texture, making it delicious. The meal was satisfying with just one bowl of ramen and one rice ball. I prefer this kind of simple seafood ramen over the more elaborate ones. The coffee was also delicious, so I'll definitely stop by again when I'm in the Hiroo area. Unfortunately, the facility is closed during the state of emergency.

After enjoying a petit drive brunch in Erimo, I visited the Fukiaikan, a place that had caught my attention before heading to Lake Toyoni. I had been interested in taking a helicopter sightseeing flight, which had only operated for about 20 days last September and October. I really wanted to experience it, but it was a bit expensive, so I hesitated and ended up not doing it. The takeoff and landing point for the sightseeing flight was in front of the former Meguro Elementary School, now the Fukiaikan. Inside the old school building, there were nostalgic shoe racks for changing into slippers. One of the classrooms had been turned into a dining and tourist exchange space, with photos of Erimo Town's scenery on display. I ordered the Short Horned Beef Menchi Katsu for 160 yen, the Short Horned Beef Croquette for 130 yen, and the Jiro Pork Menchi Katsu for 140 yen. The food was ready in about 8 minutes, and I picked it up from the counter. The Short Horned Beef Menchi Katsu, made with beef from Takahashi Ranch in Erimo Town, was juicy and delicious with cabbage and onions inside. The croquette had a high potato content and was also tasty. The Jiro Pork Menchi Katsu, made with ground pork from Naka Ranch, was a hit with its unique flavor. After finishing the meal, I headed to Lake Toyoni, about 7.8 kilometers away, where I had to walk through a rough natural forest path from the parking lot. The path was not well maintained but offered a sense of untouched nature. It is recommended to wear appropriate shoes due to the rocky terrain. I look forward to saving up for the helicopter ride and experiencing it this autumn. The Fukiaikan is open from 10:00 to 16:00, with last orders for meals at 15:30 and drinks at 15:45.

Local newspaper article titled "The Cold Chinese Noodles at Fureai-kan are Popular" caught my attention, so I decided to stop by on my way to Obihiro. Despite the clear skies, it was already past 2:30 PM and there were no other customers. Being located at the foot of a mountain in my town, the temperature felt like it was over 30°C. I ordered the cold Chinese noodles and a salmon rice ball, and after a 10-minute wait, my set arrived. The ham, egg, cucumber, and tomato were nicely arranged, showing the care put into making it. The noodles were thin and had a smooth texture, providing a refreshing sensation in my mouth along with the ingredients. The sauce had just the right amount of acidity, enhancing the freshness. It was delicious! The ham made with local brand pork was particularly tasty, making me determined to purchase some at some point (laughs). As I thought during my ramen experience, the rice ball was quite large. The soft rice was easy to break apart, but the texture was amazing. The salmon topping wasn't just salt-grilled, it seemed to be coated in soy sauce, adding a unique flavor that made it even more delicious. I would love to try both the kombu and salmon in one bite (laughs). I'll definitely keep checking the menu and enjoy it whenever I head towards Tokachi area. Let's have some fun exploring it ♬