Blog/Nikkomemisto] Immersed in Otaru's local cuisine "Kasube," which Yujiro also used to go to.

Otaru is a beautiful city with retro buildings from the Meiji era, abandoned railway lines, and canals. It's so beautiful that even a humble person like me, who only gets excited about the downtown area at night, is captivated. Due to the inbound tourist effect, hotels are fully booked on weekends, and trains heading from Sapporo to Otaru are packed with tourists.

There are plenty of bars you'll want to try scattered across a fairly wide area, and restaurants are booming, so if you underestimate the situation and think, "I'll be able to get in if it's just opening time," you'll be in for a treat. It's best to make a reservation, especially at small bars with only a counter, without the hassle.

Otaru "Kasube

Founded in 1971,Kasube" is a popular bar where you can enjoy Hokkaido ingredients and alcohol.

The exterior is outstanding, but the interior is also wonderful. The single piece of tamo wood that can be used face-to-face is a striking design.

A small fishing boat that was once used for fishing is on display, and in the back, a private room for Yujiro Ishihara, who used to frequent the restaurant with his troupe, has been laid out like a memorial hall.

Otaru Beer

There was also Sapporo Classic, but since I was there, I decided to try the local beer, Otaru Beer. It's a pilsner, so it's refreshing and easy to drink.

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sashimi

I decided to try the star anise and flounder from today's recommendation. The star anise has a rather strong appearance, but when cut into sashimi, it turns out to be beautiful white meat.

Ezo venison diced steak

What caught my eye was the diced Ezo venison steak.

On the way here by car, we passed many diced Ezo deer steaks. Apparently, they are not wild Ezo deer, but Ezo deer raised for food at an Ezo deer ranch near Abashiri.

Kombu shochu and milk shochu

I'm the type of person who can't help but order something unusual. I order kelp shochu mixed with water and milk shochu on the rocks.

The faint aroma that wafts through your nose brings to mind the scenery of Hokkaido, a place rich in ingredients.

Troika pot

The final dish is the signature and most popular troika hotpot, a signature dish made with shrimp, scallops, Chinese cabbage, and bamboo shoots in a mild homemade soup topped with egg.

Japanese rice wine

Slow down with some chilled sake from Chitosetsuru in Sapporo.

word used after one has been treated (esp. used after a meal)

I was a little tipsy, but I was totally hooked on this location. If you want to experience the whole of Otaru, head to Kasube!

menu

Store Information

Kasube

Time: 17:00-22:00
Closed: Thursdays
Address: 1-8-20 Hanazono, Otaru-shi, Hokkaido 047-0024

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