You can eat Ishikari nabe, the representative hot pot in Hokkaido, for just one person, with fresh ingredients and a special miso soup that tastes faintly of sake lees. Introducing Oga, a local cuisine that gives you a sense of The shooting date is January 28, 2024. The location is 130 meters or 2 minutes walk from Susukino Station on the Sapporo Municipal Subway Namboku Line. It is the closest one if you walk from the first exit of the Sapporo Municipal Subway Namboku Line. Take the path closest to the exit that curves to the right, go right, and you'll find a saw on the 8th floor of the Sunsley Building, on the corner just before the left of the next intersection. When you take the elevator to the 8th floor, there are entrances on your right and left. A Namahage is standing next to the elevator entrance.

This time, I was guided to the entrance on the left side, where the private rooms were lined up. If you go to the right, you will see a row of private rooms. When you reach the end and go to the right, there are two more private rooms. I was guided to a private room in the back. It's a private room for two people, with soy sauce, plates, chopsticks, and menus on the horigotatsu-style table.

First, the appetizers are surf clams with mustard mayonnaise, fluffy crab tempura, and herring kelp rolls. And my soulmate is Suntory The Premium Malt's Kamiwa. From the many menus, I ordered cream cheese with wasabi, kakiage of lily root, grilled hair crab shell, Atka mackerel from Rausu, and spicy tofu salad. Like a maid, she doesn't chant a spell to make it delicious, but she mixes it for me, portions it out on a plate, and serves it to me.
And then there's the true Ishikari hotpot. This time, I asked the maid to make it for me. First, heat the special miso soup with butter and add the ingredients. The ingredients include burdock root, which gives depth of flavor, followed by onions, shiitake mushrooms, carrots, and Chinese cabbage. When it boils, add the salmon, the remaining Chinese cabbage, turn over the shiitake mushrooms and carrots, and add the tofu, green onions, enoki mushrooms, and kudzu mushrooms. If scum appears, scoop it out. Just before finishing, add the parsley. I can't get enough of the sticky feeling of the hot pot. And it's completed. Serve. As expected, if you have it plated by a professional, it will be beautiful. When it's hot, there's almost no taste of sake lees, and when it cools down a little, you can smell the slight sake lees, and the sweet miso taste and the taste of the ingredients mix in a complex way and it's delicious.

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