12 Izakaya in Obihiro City! Great dishes that go perfectly with drinks while you enjoy the blessings of Tokachi

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Hotaru Obihiro Ekimae Ten is an izakaya located on the first floor of a building along Nishi 2-jo Dori, a 5-minute walk from Obihiro Station. It carefully selects seasonal ingredients from Hokkaido and serves creative Japanese cuisine that makes the most of each season’s flavors.

The interior is a calm Japanese-style space. It also has fully private rooms with Sunken kotatsu seating, so you can enjoy your meal at a relaxed pace.

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The signature dish is the Tokachi-gyu (Tokachi beef) filet steak. The lean meat of this brand Wagyu, Tokachi-gyu, is known for its fine texture and just the right amount of juiciness.

It is cooked to an ideal doneness, and they recommend enjoying it simply with salt, wasabi, or ponzu sauce.

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Among the à la carte dishes, the Kitaakari no Jaga Butter is also popular. The fluffy textured potato comes with ika no shiokara (salted squid) on the side.

This dish lets you enjoy a rich, indulgent mix of the sweetness of Kitaakari, the richness of the butter, and the salty taste of the shiokara.

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Tokachi Hokkaido Hamachoku Kassen Uo no Isshin is an izakaya located along Nishi 1-jo Dori, a 5-minute walk from Obihiro Station. One of its main draws is its focus on sourcing seasonal ingredients, mainly from Tokachi, directly from producers.

In addition to counter seating, the restaurant also has Sunken kotatsu seating where you can relax, making it easy to use for a wide range of occasions.

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A popular menu item is the “Sashimi 8-item assortment,” an assortment of seasonal fresh fish. The staff buy it directly at the market every morning, so its freshness really stands out.

People also like the luxury of being able to enjoy a variety of sashimi all at once.

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The photo shows nagaimo tempura (Japanese yam tempura). It uses nagaimo from the Tokachi Kawanishi production region, with a crisp outside and a soft, fluffy inside.

Its simple flavor lets the quality of the ingredient shine, and reviews also rate this dish highly.

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Tokachi Obihiro Taishu Shokudo Tokachi Haru is a casual izakaya just a 4-minute walk from the north exit of Obihiro Station, along Ginza-dori. It serves a range of dishes made with plenty of fresh ingredients from Tokachi, Hokkaido, letting you enjoy local flavors.

Along with counter and table seating, it can also accommodate Banquets, making it a place where you can relax and have a good time.

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One big draw is that you can enjoy a full range of Hokkaido specialties. In particular, the fresh oysters shipped directly from Akkeshi, one of Japan's leading oyster production regions, are said to be a must-try.

You can choose to have them grilled or steamed, and they are said to be very satisfying thanks to their large size and rich umami.

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The photo shows the bread and maple butter served as an otoshi (small appetizer), made with Hokkaido wheat. The plate shaped like Hokkaido is also striking, and this is one popular item.

The soft, fluffy bread with the aroma of wheat goes very well with the richly sweet butter, they say.

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Masayume Ekimae Ten is an izakaya located close to Obihiro Station along Nishi 2-jo Dori. The menu features plenty of ingredients from Tokachi.

The interior has a calm atmosphere with brown tones throughout. In addition to counter and table seating, the restaurant also offers Private room with Sunken kotatsu seating, making it easy to use for a wide range of occasions.

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The standard choice is the "gyu motsu Hot Pot" made with motsu (offal) from Toyonishi-gyu (Toyonishi beef), a Tokachi brand of beef. You can enjoy its plump texture along with the natural sweetness and rich flavor of the offal.

You can choose from miso, soy sauce, salt, and other flavors. The soup is rich with dashi, and people say it stays delicious all the way to the final course.

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One popular menu item is the sashimi assortment, where you can enjoy seasonal fresh fish, and the rich, fatty fish is said to stand out for the quality of the ingredients.

Another unique pleasure at this restaurant is that it comes with tobikko (flying fish roe) gunkan-zushi (battleship sushi), which you can assemble yourself.

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Sumiyaki Umeshubo Amamidokoro Uguisu is an izakaya located on the second floor of a building along Nishi 1-jo Dori, a 10-minute walk from Obihiro Station.

The interior has a modern Japanese feel and offers spacious table seating. It also has counter seats for small groups, as well as zashiki (tatami seating) and Private rooms that are perfect when you want to enjoy some private time.

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The photo shows the popular yakan-mushi (kettle steamed dish). This dish is made by steaming Akkeshi oysters and asari (Manila clams) inside a kettle, letting you enjoy a rich, concentrated flavor like sakamushi (sake-steamed seafood).

Another nice touch is that you can enjoy yaki-onigiri (grilled rice balls) or ochazuke (rice with tea or broth) with the remaining broth.

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They also have a full lineup of skewer dishes and sumiyaki (charcoal grilled) items. One of the top recommendations is the "shiitake dashi-yaki".

This dish features large, satisfying shiitake mushrooms grilled with dashi stock. Reviews say that each bite spreads juicy umami and aroma through your mouth.

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A 3-minute walk from the north exit of Obihiro Station, Aonuma KOKEKOKKO is an izakaya in the entertainment district near the station that mainly serves chicken dishes made with Tokachi-produced brand chicken, Shintoku jidori (free-range local chicken).

The open interior, based around wood tones, has table seating where you can sit back and relax.

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A standard favorite is the "Shintoku jidori (local chicken) charcoal grill," which is said to be perfect with drinks thanks to the smoky aroma of the charcoal and the juicy flavor of the chicken.

They recommend first enjoying it simply with yakumi (condiments), then trying it with the homemade soy sauce tare (sauce) together with the sweetness of the cabbage.

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The house made himono (dried fish), carefully prepared in house, is also a popular item. It is finished to bring out the fish's full umami, and you can enjoy rich, flaky flesh with plenty of fat.

The flavor deepens with each bite, and it also pairs well with local sake.

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Robata to Oden Koronagirai Obihiro Ekimae Ten is an izakaya located a 3-minute walk from Obihiro Station, on a corner of Ginza-dori (Ginza Street). The oden Hot Pot set in the center of the dining room makes a strong impression.

Lanterns cast a soft glow throughout the wood-based interior. There is a wide range of seating, from counter seats to table seating, making this an easy place to drop by.

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What they serve as the otoshi (small appetizer) is All you can eat "oden (Japanese hot pot items simmered in broth)." In addition to classic ingredients like daikon radish and eggs, there are 9 kinds of items in total.

One of the draws is that you can order as much of your favorite items as you like. Every piece is said to be well infused with dashi broth and simmered until tender, making them a great match for drinks.

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One of the specialties here is robatayaki (fireside grilling), slowly grilled over charcoal. The photo shows “Ginzake no Ikura Oroshi Gake,” made with silver salmon topped generously with salmon roe and grated daikon radish.

The plump silver salmon has just the right amount of salt, layered with the rich taste of the salmon roe and the fresh lightness of the grated daikon radish, making this a luxurious dish.

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Binchotan Yakidokoro Kakutan is an izakaya (Japanese pub) on the first floor of a building along Ginza-dori, a 3-minute walk from Obihiro Station. It mainly serves charcoal-grilled dishes cooked over binchotan (high-grade white charcoal).

The Japanese-modern interior has a nicely refined feel. There are also Private room sofa seats available for 2 people or more, so you can enjoy your meal at a relaxed pace.

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The photo shows Sumiyaki of Shintoku Jidori (charcoal grilled Shintoku local chicken), a popular menu item made with fresh chicken sourced directly from the poultry farm and carefully grilled over binchotan (high grade charcoal).

The skin is crisp and fragrant, while the meat has a nice springy texture. Tender and juicy, with rich flavor that spreads across the palate, it is a dish you should definitely try when you visit.

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The “sakana no kushiyaki (grilled fish skewers)” is also one recommended dish. They cut seasonal fish into easy-to-eat pieces and grill them over binchotan (high-grade charcoal) until nicely fragrant.

The fresh seafood, rich with fat, is said to have firm flesh and full flavor. You can enjoy a range of varieties depending on the season, including mackerel, hokke (Atka mackerel), nishin (herring), and salmon.

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Tarafuku, about a 5-minute walk from the north exit of Obihiro Station, is an izakaya (Japanese pub) known for its somewhat nostalgic 1990s vibe, where you can relax and enjoy a drink.

In addition to counter seats that are easy to use even when dining alone, they also offer Sunken kotatsu seating where you can take off your shoes and unwind.

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Their top pick is “Daichan Zangi.” It is seasoned chicken Kara-age, a dish known as one of Hokkaido’s specialties.

It has a bold flavor that pairs perfectly with alcohol. It is also just right when you want a hearty snack to go with drinks, and it is said to be so tasty that you will keep reaching for another bite.

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Skewers grilled with a special sauce are also popular. One of the top picks is the “Ebi Bacon Kushi (Shrimp and Bacon Skewer).”

The savory, juicy flavor of the grilled bacon pairs well with the tender texture of the shrimp inside. Though simple, it is well liked as a satisfying skewer.

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Kushikomachi is an izakaya (Japanese pub) located a little away from the nightlife district, and it is said to be well loved by regulars. It is known as a place where you can take your time enjoying drinks with yakitori (grilled chicken skewers) and obanzai (Kyoto-style home cooking).

Inside, in addition to counter and table seating, the restaurant also has spacious Sunken kotatsu seating where you can relax.

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Skewers are the main attraction here, and the wide variety is part of the appeal. You can order from just 1 skewer, and choose either salt or tare (sweet soy glaze) for the flavor.

They are said to be tender and juicy, and the grilling is also well regarded.Among them, the liver is especially popular, with many fans saying its just right cooking brings out a plump, bouncy texture.

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They also offer a full lineup of a la carte dishes that will really satisfy your appetite. One of the most popular, and perfect To finish, is the "Komachi chahan (fried rice)."

This dish stands out for its sweet and savory flavor, seasoned with yakitori sauce. Reviewers also say it is excellent, with a light, fluffy texture.

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"Kanzen Koshitsu Izakaya Nagi" is a kappo izakaya (Japanese-style pub serving refined small plates) on the second floor of a building along Nishi 2-jo Dori, a 9-minute walk from Obihiro Station.

The restaurant offers a calm space with fully private rooms at every seat, and its refined, upscale atmosphere is part of the appeal. It is said to be perfect for Special days or when you want to enjoy a relaxed meal in a private setting.

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A popular menu item is the "Beef Outside skirt Steak." It has an excellent balance of fat and lean meat, so you can enjoy both the sweetness of the fat and the meat's natural savory flavor.

It is best enjoyed simply with salt, and it is said to pair well with Japanese sake and wine.

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They also offer a wide range of menu items that go perfectly as snacks with drinks. The photo shows the "Shiso to Wasabi no Pirikara Itawasa," made with itakamaboko (wooden-board fish cake) sandwiched with wasabi and shiso (perilla).

This dish combines the springy texture of the kamaboko with the sharp heat of the wasabi, making it a light and refreshing bite.

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"Umi e Obihiro Chuo Ten" is an izakaya a 7-minute walk from Obihiro Station, on the second floor of a building along Minami 9-chome Dori. The menu features dishes that let you fully enjoy Hokkaido seafood.

The interior is a calm Japanese-style space. It has counter seats, raised tatami seating, and Private rooms with Sunken kotatsu seating, which is a nice plus since you can choose what suits the occasion.

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You can enjoy fresh seafood dishes shipped directly from fishing ports around Japan. One standout recommendation is the "Goka Sashimi 10-shu assortment".

This luxurious plate lets you enjoy seasonal seafood all at once, and reviews say it is highly satisfying.

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One of the draws is the wide selection of local sake (Japanese rice wine). The blackboard menu inside the restaurant is lined with a variety of labels.

It is also a great pick when you want to enjoy the pairing with the food, and trying a tasting flight to find your favorite glass is also recommended.