Located in a renovated former train station in Ashoro, Hokkaido, Kobito's Kitchen has been reborn in 2025 as a reservation-only course meal specialty restaurant. Offering French-inspired lunch and dinner courses that generously feature seasonal ingredients from the Tokachi region, the restaurant also boasts an extensive selection of natural wines and non-alcoholic drinks. In this "storybook-like space," created with the owner's playful spirit and the help of the townspeople, you can enjoy a truly unique culinary experience.

The exterior of the restaurant. The silhouette and the flowerbeds leading to the entrance are adorable.

This reborn space, which still retains vestiges of the former Aikappu Station building and platform, has a warm and nostalgic atmosphere. When the restaurant first started, the station was in severe disrepair, but through planting flowers, installing monuments, and a spirit of DIY and craftsmanship supported by the town, it has gradually transformed into its current form. This one-of-a-kind establishment delights customers as a "storybook-like, otherworldly space."

The atmosphere inside is lovely, with a different charm during the day and at night.

Meat Main: "Roast Fillet of Unkai Wagyu Beef from Ashoro with Red Wine Sauce"

The reservation-only course meals for both lunch and dinner require a reservation via Instagram by 5:00 PM the day before. The cuisine is French-based, with dishes structured around seasonal ingredients that change throughout the year. The chef travels to meet with producers he's interested in, both within and outside of Hokkaido, and uses many ingredients sourced directly from these connections.

Appetizer: "Soy Milk Burrata Cheese and White Peach Marinated in Earl Grey Tea"

Appetizer: "Ceviche of Scallops from Yubetsu and Tokachi Vegetables"

Appetizer: "Lightly Smoked Takikawa Duck Loin and Grapefruit Salad"

The "Unkai Wagyu" from Kaneko Farm, featured as the main course in August, is a brand of beef that was established just as the chef moved to Ashoro. Eggs are sourced from Pokara Farm in Kitami, and vegetables are also procured directly from farmers. The joy of discovering various ingredients makes you want to visit again and again each season.

Fish Main: "Erimo Flounder in a Pastry Crust with Beurre Blanc Sauce"

Soup & Bread: "Chilled Potage of 'Yuki no Yosei' Corn from Otofuke & Hand-Kneaded Campagne"

Closing Risotto: "'Yuki-Hotaka' Rice from Kawaba, Gunma & Snow Crab with American Sauce of Sweet Shrimp from Mashike"

The lunch "Short Course" is ¥4,500 and typically includes about 6 dishes: two appetizers, soup, bread, a main, and dessert. Adding pasta is an additional ¥1,500, and adding a fish main is an additional ¥2,000. The dinner course is ¥12,000 for about 9 dishes, including 2-3 appetizers, soup, bread, main dishes (fish and meat), a closing dish like risotto or pasta, and dessert. The lunch and dinner menus are said to be almost entirely different.

On sunny days, the terrace seating is also open.

Dogs can also relax comfortably.

The restaurant also offers catering services, which are requested about once a month. They bring everything from table settings to wine, making it perfect for parties! This service is available primarily in the Ashoro area, subject to consultation.

Catering for the launch event of "Tokachi Wagamama Beef" held in Hiroo.

A wide variety of natural wines is also available.

The drink menu includes craft beers, beers from New Zealand, and a selection of natural wines—white, red, rosé, and orange—available by the glass from ¥900 to ¥2,000. They randomly stock recommended wines from "Cave de Bambou" in Niseko and also select wines that pair well with the menu. The extensive selection also includes wines from Hokkaido's northernmost winery, "Shinga," and "getta wines" from Nagano Prefecture.

Additionally, there are about 10 types of non-alcoholic beverages, including homemade Ginger Ale (¥800), Ra-berry Honey Lemon Squash (¥800), as well as coffee and chai. This ensures that those who don't drink alcohol can also enjoy their time.

Owner and chef, Mr. Tomoya Kishi.

Owner and chef Tomoya Kishi originally worked for about 10 years in Italian and French restaurants in Kyoto before traveling through Australia and New Zealand. He then spent about three years helping out on a dairy farm in Honbetsu, Hokkaido. It was during this time that he began to form connections with Ashoro, leading to his move and the opening of his restaurant in 2021. He shared his journey from then to now:

To ensure that people who want to drink alcohol or cannot drive can still visit the restaurant, the owner himself provides a shuttle service within Ashoro. Furthermore, a "Kobito discount" is available at hotels in Ashoro where service manager Mayumi Kishi has connections. The restaurant's mascot dog, Kojiro, also comes to work with the owner. It's a dog-friendly establishment where you can dine with your furry friend.

Mascot dog Kojiro waits in his crate during meal times.

Pet-friendly, with a shuttle service and partner hotels—this is a "Kobito's hideaway" that truly goes above and beyond. Be sure to pay it a visit.

*All prices include tax.