Izakaya Beniakari

The dish features a Japanese-style broth made from kelp and bonito flakes from Rishiri and Rebun, enhancing the flavors of the food. The rice, cooked in a pressure cooker using Hokkaido-grown rice, offers a chewy texture. Dishes like skewered fried food and sashimi are all exquisite items that make the most of the quality ingredients.

The interior has a warm atmosphere that comfortably welcomes visitors. It has enough space to accommodate gatherings of about 50 people, making it ideal for enjoying fun moments with close friends. The friendly service from the staff is also one of its attractions, providing a pleasant experience every time you visit.

Opened on October 25, 2013, it continues to be loved by the local people. With dishes made from carefully selected ingredients from across the country and a rich variety of alcoholic beverages, it supports the local food culture. The warm atmosphere rooted in the community is appealing, making it an important gathering place for the locals.

Born in Asahikawa, Hokkaido. After graduating from a vocational school in Sapporo, he became the head chef in the restaurant area of Asahikawa Seibu. He purchases the best ingredients from all over Japan directly from the place of production, and his cooking methods, which make the most of the ingredients' natural flavors, attract many customers every day. His enthusiastic attitude and persistence are reflected in the taste of his cuisine.