A hot new spot has opened in Obihiro's popular gourmet destination, Kita no Yatai. It's called Nishinoya, a "street kappo" where you can casually enjoy dishes made with seasonal ingredients, focusing on local fish from the waters near Tokachi, paired with a selection of fine drinks. While the cuisine is as authentic as a traditional kappo restaurant, the charm lies in its relaxed atmosphere, inviting you to drop in without any formality. Here's an introduction to this buzzworthy new eatery, recommended for locals and tourists visiting Obihiro alike.

The exterior at night. The Nishinoya sign is lit up.

At Nishinoya, you can enjoy simple dishes made with ingredients primarily from the Tokachi region. What's particularly impressive are the plates that let you experience the straightforward deliciousness of the local fish. No unnecessary frills, just letting the ingredients speak for themselves. Both the food and the space have a light, gentle feel. It breaks down the high barrier that the word "kappo" might imply, creating an atmosphere where you can stop by feeling like, "I'd love to have a drink with some fish tonight."

Opens at 5:00 PM. It's less crowded if you go early. ◎

Assorted local fish sashimi (for 3 people, from 1,300 yen)

The blackboard features the day's recommended menu (prices on the board are from the time of interview in April 2026).

Local fish fry with homemade tartar sauce (500 yen)

Komatsuna and halibut with citrus soy sauce (600 yen)

Daily otoshi (appetizer) (500 yen). On this day, it was "Fresh Fish Namero (minced fish tartare)."

The drink menu centers on wine and sake sourced from Suzukiya Saketen in Kamakura, Kanagawa Prefecture. Rather than sticking to a standard lineup, they flexibly stock various options depending on the season, offering a different kind of enjoyment with each visit.

There's also a rich selection of non-alcoholic beverages, including an intriguing lineup of adzuki bean tea and craft cola. It's a place where both drinkers and non-drinkers can enjoy the unique encounters of the day through food and conversation.

Glasses start from 800 yen. There are always over 10 varieties available.

Mr. Nishino during his time working at SALO Shokudo in Kamakura, Kanagawa.

The owner, Mr. Nishino, is from Obihiro. His entry into the culinary world began at the age of 25 when he started working as a service staff member at Hoshino Resorts. "The head chef looked like he was having so much fun. The way he treated his staff with affection and nurtured them was really impressive," says Mr. Nishino. Inspired by this, he transitioned from service to the kitchen. He gained experience as a chef, spending three years at a hotel and four years at a ryokan (traditional inn). Then, at the age of 32, the COVID-19 pandemic hit.

"I want to hone my skills more, I want to cook more." With these thoughts, he considered moving to a restaurant in Tokyo, but the timing coincided with the state of emergency, and the situation changed drastically.

Lunch served at SALO Shokudo during his time in Oiso, Kanagawa.

Afterward, Mr. Nishino and his wife considered where they wanted to live and moved to Oiso in Kanagawa Prefecture. While working as a private chef, he also engaged in a wide range of activities, including photographing restaurants as a cameraman, managing corporate Instagram accounts, and supporting the launch of a radio station. Cooking and expression. He spent about four and a half years juggling these two careers. This year, he decided he wanted to live in Obihiro, returned to his hometown, and chose to open his own place in Kita no Yatai.

Nishinoya's potato salad with mustard and anchovies (500 yen), spring rolls with Tokachi mushrooms and scallop shinjo (fish cake) (500 yen), and a blissful mix of overwintered potatoes and tobikko (flying fish roe) (600 yen).

The name "Nishinoya" was chosen as the simplest option derived from his surname, "Nishino." The logo was created by a contemporary artist he admires. The interior is based on a white color scheme, creating a simple space with as much open area as possible. The design allows you to quietly appreciate the charm of the materials, such as the table made from Hokkaido elm. It's not flashy, but there's an atmosphere in this shop that creates a lasting memory of Tokachi.

The restaurant can accommodate up to 10 guests.

A new "street kappo open to the city" has arrived at Kita no Yatai. A night spent casually dropping by to enjoy local fish and drinks. Be sure to visit and experience such a time for yourself.

*All prices include tax. Information is current as of the article's publication date.