BASSA osteria is an Italian restaurant that opened in Obihiro in October 2022. It offers handmade pasta and authentic Italian cuisine, making the most of fresh, local Tokachi ingredients. This is a place where you can enjoy the exquisite fusion of local food culture and Italian tradition. Its charming atmosphere is perfect for a quiet meal at the counter or a dinner with your partner.

The restaurant's interior has a calming atmosphere with a green and gray color scheme.

Opened on the site of a former butadon (pork bowl) restaurant in Obihiro, BASSA osteria is built on the concept of "What kind of cuisine would Italian immigrants be making today if they had settled in Tokachi during its pioneering days?" Here, you can enjoy Italian food that incorporates the ingredients and culture of Tokachi.

Seating includes four counter seats and three tables for four.

While it looks like an ordinary house from the outside, opening the glass sliding door reveals a stylish space with a wonderful atmosphere. It's a versatile restaurant suitable for various occasions, from regulars enjoying a quiet Italian meal at the counter to couples celebrating an anniversary.

The specialty fresh pasta, "Tagliatelle."

The chef, Tsubasa Saito, is from Chiba. After helping out at an asparagus farm and graduating from a culinary school in Tokyo, he honed his skills for about 10 years at Italian restaurants in Tokyo and at the risotto cafe "Kobatoya" in Hokkaido. The chef's recommendation is the house-made tagliatelle (a flat pasta originating from Bologna in north-central Italy). Made with Hokkaido wheat flour and Beien eggs from Otofuke Town, this pasta has a pleasant, firm bite. To preserve the freshness of the raw pasta, it is made to order after you arrive.

Chef Tsubasa, whose recent hobby is making sushi.

Tagliatelle can be enjoyed for both lunch and dinner. For lunch, there are two options: a 3,000 yen course that can be reserved by becoming a LINE friend, and an à la carte menu where you can order what you like. The à la carte lunch includes pasta (from 1,500 yen) and meat dishes. A lunch course, which includes an assortment of appetizers, a choice of pasta, a post-meal drink, and a small sweet, is also available with a reservation made by the previous day.

"Tagliatelle with Tokachi Royal Mangalitsa Pork" 2,000 yen

"Bolognese," packed with the acidity and umami of tomatoes, 2,000 yen

Dinner is a single 7,000 yen course, but à la carte ordering is also welcome. The menu features appealing dishes such as "Chitarra with sculpin fish in tomato sauce," using a fish also found in the Hokkaido regional dish "nabekowashi"; "roasted or grilled Shirakaba Pork" from Nakasatsunai; and "garlic sautéed Ezo whelk." Recently, the chef has started making mozzarella with milk from Miyaji Farm in Shimizu, which is now a staple of the dinner course.

Five kinds of appetizers from the LINE friend-exclusive lunch course (3,000 yen).

The à la carte menu written on the blackboard.

"Tokachi Mashu Fritto (Fried Tokachi Mushrooms)" 1,000 yen

Green Salad with "Sachi" cheese from Shiawase Cheese Kobo, 1,000 yen

Each bottle of wine is a masterpiece of selection.

And don't forget the wine! The restaurant's wine list is supervised by "Wine and Cheese Shop le blue," a unique wine shop in Nakasatsunai that specializes in Italian wines. Wines are available by the glass or bottle, but if you're enjoying a course meal, the specially selected wine pairing is highly recommended. In addition to wine, the drink menu is well-stocked with Italian beers, soft drinks, and more.

They also carry Hokkaido wines from Aizawa Winery, a delightful lineup for visiting tourists.◎

*All prices include tax.

Check these out too!