Kobito's Kitchen, renovated from the former Aikappu Station building in Ashoro Town, Hokkaido, will reopen in 2025 as a reservation-only restaurant specializing in course meals. The restaurant serves French-style lunch and dinner made with plenty of seasonal Tokachi ingredients, and also offers a wide selection of natural wines and non-alcoholic drinks. Enjoy a unique dining experience in a "picture book-like space" created by the owner's playful spirit and the hands of the townspeople.

The exterior of the store. The silhouette and the flower beds leading up to the store are both adorable.

The renovated space, which still retains the appearance of the old Aikappu station building and platform, exudes a warmth and nostalgia. When the shop first opened, the station was in a state of severe deterioration, but with the support of the town and the shop's own DIY and craftsmanship spirit, the station has gradually been transformed into what it is today, with flowers planted and monuments erected. This one-of-a-kind appearance delights customers, who describe it as "another world like a picture book."

The atmosphere inside the store is different day and night and is very nice.

Meat main course: Roasted Ashoro Unkai Wagyu beef fillet in red wine sauce

Reservations are required for both lunch and dinner courses, and reservations must be made on Instagram by 5pm the day before. The cuisine is based on French cuisine, and is centered around seasonal ingredients that change with the seasons. The chef visits producers he is interested in both in Hokkaido and abroad, and uses many ingredients from producers he has direct connections with.

Appetizer: Soy milk burrata cheese and white peach in Earl Grey marinade

Appetizer: Yubetsu scallop and Tokachi vegetable ceviche

Appetizer: Lightly smoked Takikawa duck loin and grapefruit salad

The main dish for the August course was Unkai Wagyu beef from Kaneko Farm, which was just branded when the farm moved to Ashoro Town. They also source eggs from Pokhara Farm in Kitami, and vegetables directly from farmers. The excitement of discovering a variety of ingredients makes you want to return again and again each season.

Fish main dish: Erimo flounder wrapped in pie and baked with beurre blanc sauce

Soup & Bread "Otofuke Snow Fairy's Chilled Potage & Hand-Kneaded Campagne"

Risotto for the final course: "Yukihotaka and giant snow crab from Kawaba, Gunma Prefecture, and American sweet shrimp from Mashike"

Lunch is a "short course" for 4,500 yen, which basically consists of about six dishes: two appetizers, soup, bread, main course, and dessert. If you add pasta, it will cost an additional 1,500 yen, and if you add a fish main course, it will cost an additional 2,000 yen. Dinner is 12,000 yen, and consists of about nine dishes: two to three appetizers, soup, bread, main course (fish or meat), and dessert, such as risotto or pasta. The contents of lunch and dinner are almost different.

On sunny days, the terrace seats are open.

Your dog will also feel comfortable.

We also provide on-site catering services, which we receive requests for about once a month. They bring table sets and wine, making it perfect for parties! We can accommodate requests by consultation, mainly in Ashoro Town.

Catering for the launch of "Tokachi Waga Mama Beef" held in Hiroo Town

A wide variety of natural wines

Drinks include craft beer, New Zealand beer, and natural white, red, rosé, and orange wines, all priced between 900 and 2,000 yen per glass. Recommended wines are randomly sourced from Niseko's Cave de Bambou, and wines that complement the menu are also selected. There's also a wide selection of wines, including wines from Shinga, the northernmost Hokkaido winery, and Getta Wines from Nagano Prefecture.

There are also about 10 types of non-alcoholic drinks, including homemade ginger ale (800 yen) and raberry honey lemon squash (800 yen), as well as coffee and chai. Even those who don't like alcohol can enjoy them.

Owner and chef, Tomoya Kishi

Owner and chef Tomoya Kishi originally worked in Italian and French restaurants in Kyoto for around 10 years before wandering around Australia and New Zealand. He then spent around three years helping out at a dairy farm in Honbetsu, Hokkaido. It was during this time that he first developed a connection with Ashoro, which led to him moving there and opening the restaurant in 2021. He shared the story of how he got from then to now as follows:

To make it easier for people who want to drink alcohol or can't drive to visit the restaurant, the owner himself will provide transportation within Ashoro town. What's more, if the hotel providing the service is in Ashoro town, where Kishi Mayumi has connections, a discount for children is also available. In addition, the restaurant's mascot dog, Kojiro, also comes to work with the owner. It is also a dog-friendly restaurant, so you can dine with your dog.

Our mascot dog, Kojiro, stays in his cage while we eat.

Pets are allowed, there is a shuttle service, and there is an affiliated hotel. Be sure to visit this all-inclusive "hideaway for little ones."

*All prices include tax