地元旭川近郊の新鮮でおいしい野菜や、オーナー自ら丹精込めて育てた珍しい野菜を使った創作料理のお店。

人気の野菜をたっぷりつかったアヒージョやバーニャカウダは野菜のおいしさに驚きます。オーナーが野菜ソムリエというだけあって野菜それぞれの特性・栄養・味を活かしたメニューがたくさん。

種類豊富な生のフルーツを使ったカクテルは、とてもおいしくて体の中からきれいになりそう！スイーツもおすすめです。

予算　¥4,000～

Creative cuisine vegetable sommelier

This restaurant serves creative cuisine made with fresh, delicious local vegetables from the Asahikawa area, as well as rare vegetables that the owner has painstakingly grown himself. The popular dishes such as Ajillo and Bagna Cauda, which use plenty of vegetables, will surprise you with how delicious the vegetables are. As the owner is a vegetable sommelier, there are many dishes that make the most of the characteristics, nutritional value, and flavor of each vegetable. The cocktails, made with a wide variety of fresh fruit, are delicious and will cleanse you from the inside out! The sweets are also recommended.

Budget: ¥4000 and up

馬肉料理と創作イタリアンが味わえる隠れ家的なダイニングは日本中にファンがいっぱい。一度行ったらリピーターになること間違いなし。

とっても新鮮で全く臭みがない馬肉は高タンパク・低カロリー。

20種以上もある馬刺し、どれもおいしいけれど悩んだ時は「馬刺し盛り合わせ」がおすすめ。常連客に人気なのはレバ刺し、ハツ刺し、タン炙りなどの希少部位。

馬肉と相性の良いおすすめの赤ワインや白ワイン、赤いスパークリングワインもあります。

予算　¥15,000～

The only horsemeat specialty store in Asahikawa.

This hideaway restaurant, where you can enjoy horse meat dishes and original Italian cuisine, has many fans all over Japan. Once you've been there, you're sure to become a repeat customer. This horse meat is very fresh, has no odor at all, as well as being high in protein and low in calories. There are over 20 kinds of horse sashimi, all of which are delicious, but if you can't decide which one to get, we recommend the "Assorted Horse Sashimi." The most popular cuts among regular customers are rare cuts such as liver sashimi, heart sashimi, and seared tongue. We also have recommended red wines, white wines, and red sparkling wines that go well with horse meat.

Budget: ¥15000 and up

1976年創業、北海道の新鮮な海産物を中心に旬を活かした海鮮居酒屋はミシュランガイド北海道2012で一つ星。

活毛蟹・活魚･活鰻・活すっぽん料理・フグ料理や山菜など、四季折々の新鮮な海の幸が揃い、銘酒や地酒も種類豊富。

お刺身や揚げ物などのおいしさはもちろんですが、ぜったい注文したいのはたっぷり脂がのった網走産の高級魚キンキの煮付！とても甘く、とろけるおいしさ。ご飯を追加して煮汁と合わせても。冬は鍋もおすすめ。

予算　¥4,000～

A long-established seafood izakaya restaurant

Founded in 1976, this seafood izakaya restaurant, which serves seasonal produce centered around fresh Hokkaido seafood, received one star in the Michelin Guide Hokkaido 2012. There is an abundance of fresh seasonal seafood, including live hairy crabs, live fish, live eels, live soft-shelled turtles, puffer fish dishes, and wild vegetables, as well as a wide variety of fine and local sake. Of course the sashimi and fried dishes are delicious, but what you definitely want to order is the stewed fatty kinki (channel rockfish), a high-quality fish from Abashiri! It's very sweet and melts in your mouth. You can also add rice and combine it with the broth. Hot pot is also recommended in winter.

Budget: ¥4000 and up

2015年にオープンした、カジュアルに最高のフランス料理を楽しめるビストロ。新鮮な旬の魚介や野菜を使い、気軽にコース料理が楽しめる。季節によっては近郊で仕留めた鴨などのジビエも。その日のおすすめメニューをぜひ。東京や海外で経験を積んだシェフの一品一品に思いを込めて作ったお料理とソムリエ厳選のおすすめワインで、楽しい時間はあっという間。

店内のテーブルは全てタモの木を使用、椅子は全て木工産業旭川のカンディハウス社を使用し木材の街旭川をイメージしているそうです。

予算　¥6,000～

Sommelier’s recommended wines and French cuisine

Opened in 2015, this bistro offers the best French cuisine in a casual setting. You can enjoy a course meal using fresh seasonal seafood and vegetables. Depending on the season, wild game such as duck caught locally may also be served. Be sure to try the recommended menu of the day. With dishes carefully prepared by a chef with experience in Tokyo and overseas, and wines carefully selected by a sommelier, the time will fly by while you enjoy yourself.

All the tables in the restaurant are made from ash wood, and all the chairs are made by Conde House, a woodworking company in Asahikawa, and are designed to evoke the image of Asahikawa, a city of lumber.

Budget: ¥6000 and up

ミシュラン北海道2017 ビブグルマン選出の焼き鳥屋さん。

焼き鳥とお酒が大好きな店主、名古屋の有名店で5年修業したその焼き鳥は一本一本が芸術品のよう。鳥だけでなく野菜やラムなどの串焼きや、素材に合わせた炭火焼がおいしい。使っている塩は一週間以上かけて鰹と昆布の出汁を熟成させた自家製で、素材の旨みが生きるおいしさ。

常連客がよく頼むものは、つくねのタレ・塩、アンチョビがおいしい半熟のうずら焼、仔羊の香草焼串、鳥スープ、店主のお母様の漬物など。ワインや日本酒の種類も豊富で、ゆっくりと時間をすごせる素敵なお店。

予算　¥6,000～

Beautifully delicious yakitori

A yakitori restaurant selected as a Bib Gourmand in the Michelin Hokkaido 2017. The owner, who loves yakitori and alcoholic beverages, trained at a famous restaurant in Nagoya for five years, strives to make each skewer of yakitori like a work of art. They serve not only chicken, but also vegetable and lamb skewers, as well as charcoal grilled dishes made with different ingredients. The salt they use is homemade, made by aging bonito and kelp stock for over a week, and it brings out the flavor of the ingredients. The regulars' favorites are meatballs with sauce and salt, soft-boiled quail (eggs?) with delicious anchovies, herb-grilled lamb skewers, chicken soup, the owner's mother's pickles, etc. They also have a wide selection of wines and sake, making it a wonderful place to spend some relaxing time. 

Budget: ¥6000 and up

駅前から少し離れた小さなジビエ専門店。おひとり様や若いカップル、最近では海外からのファンも多い。

創作ジビエ料理のお店で、エゾ鹿肉はもちろん、イノシシ、鴨肉や熊肉も提供しています。エゾ鹿肉はベテランハンターが近隣で捕獲した、上質な肉だけを使っているのでクセも臭みもまったくありません。高タンパク・低カロリーなエゾ鹿肉を、新鮮だからこそのお刺身や、たたきや炙り、エゾシカのレアカツを自家製のタレや塩で。

お店の方や周りのお客様同士の距離も近く賑わいがあり、気軽にジビエを楽しめるお店です。

予算　¥5,000～

Casual and creative game dishes

A small restaurant specializing in gibier (game meat), located a short distance from the station, attracts many customers, including solo diners, young couples, and recently, many overseas visitors. This restaurant serves original wild game dishes, and serves not only Ezo venison (Hokkaido dear meat) but also wild boar, duck, and bear meat. The Ezo venison is high-protein and low-calorie, and is caught locally by veteran hunters, and has no strong flavor or odor. The fresh Ezo venison is served as sashimi, seared, or grilled, and is also served as Ezo venison rare cutlet with homemade sauce or salt. The shop staff and customers share a close bond, creating a lively environment where you can casually enjoy game meat cuisine.

Budget: ¥5000 and up