EDITORIALS
BASSA osteria, a restaurant that fuses Tokachi's food culture with Italian cuisine Enjoy a special menu and wine pairing
Offering Italian cuisine that references Tokachi's food culture in a fashionable space
The restaurant has a relaxing atmosphere with green and gray as its base color
BASSA osteria, which opened on the site of a former pork bowl restaurant in Obihiro, offers Italian cuisine that incorporates Tokachi ingredients and culture based on the concept of "what the food would be like today if Italians had settled in Tokachi when it was pioneering.
Seating consists of four seats at the counter and three tables seating four people
It looks like an ordinary house, but when you open the sliding glass door and go inside, you will find a stylish space with a great atmosphere. The restaurant suits a variety of occasions, with regulars enjoying Italian food in a cozy atmosphere at the counter and couples using the restaurant for anniversary dates.
The tempting "homemade tagliatelle" is made after each customer arrives at the restaurant!
Tagliatelle," fresh pasta made with the utmost care
Chef Tsubasa Saito was born in Chiba. After graduating from a culinary school in Tokyo, he worked at an Italian restaurant in Tokyo and a risotto cafe "Kobatoya" in Hokkaido for about 10 years. The chef's recommendation is homemade tagliatelle (flat pasta that originated in Bologna in north-central Italy). This crisp pasta is made with Hokkaido flour and rice glazed eggs from Otogi Town. To preserve the freshness of the fresh pasta, the noodles are made after the customer visits the restaurant.
Chef Tsubasa says his latest hobby is making sushi.
Tagliatelle can be enjoyed for lunch or dinner. For lunch, there are two types of courses: a 3,000 yen course that can be reserved by becoming a LINE friend, and an a la carte menu where you can enjoy whatever you like. The a la carte lunch menu offers pasta (from 1,500 yen), meat, and other dishes. A lunch course that includes an assortment of appetizers, a choice of pasta, an after-dinner drink, and tea sweets can also be enjoyed by making a reservation up to one day in advance.
Tagliatelle with Tokachi Royal Mangalica Pork" 2,000 yen
Bolognese" filled with the acidity and flavor of tomatoes 2,000 yen
Dinner is a 7,000 yen course, but you can also order a la carte from the menu, which includes such tempting dishes as "chitarra in tomato sauce with sculpin," which is used in the Hokkaido local dish "nabekowashi," "roasted or grilled shirakaba pork" from Nakasatsunai, and "sauteed Ezo baitubu with garlic. Recently, they have been making mozzarella with milk from Miyaji Farm in Shimizu, which is served as a standard part of the evening course.
Five kinds of appetizers for the LINE FRIENDS ONLY lunch course (3,000 yen)
A la carte menu written on the blackboard
Tokachi Mash Fritters" 1,000 yen
Green salad with "Sachi" cheese from Happy Cheese Factory ¥1,000
Wine pairings carefully selected by "leblue" wine store in Nakasatsunai are attractive
Each wine is one of the most carefully selected
And the wines are also noteworthy! The store's wines are supervised by "wine and cheese store le blue," a unique wine store in Nakasatsunai that mainly stocks Italian wines. We offer wine by the glass or bottle, and if you would like to enjoy it as a course, we recommend our carefully selected wine pairings. In addition to wines, we also offer a full lineup of Italian beers and soft drinks.
We also have a selection of Hokkaido wines from the Aizawa Winery, a lineup that will please customers who have come for sightseeing◎.
*All prices include tax.
BASSA osteria
Location: 15-6-3 Odori Minami, Obihiro City
Business hours: Lunch 11:00-13:00L.O. / Dinner 18:00-21:00L.O.
Closed: No regular holidays (the most recent business days are listed on Instagram)
Click here for details and map information of BASSA osteria.
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Deer Woman / Editor Maya Nakamura
Born in Miyagi Prefecture. She is a gourmet media editor turned hunter. She is affectionately known as "Deer Woman Mayamon. With the motto of "taking life in a delicious way," she handles the entire process from hunting to butchering deer. She is also active as a freelance editor, designing and producing logos and pamphlets, writing, and planning and managing events.
