{"id":45888,"date":"2019-03-24T08:00:33","date_gmt":"2019-03-23T23:00:33","guid":{"rendered":"https:\/\/voyapon.com\/?p=45888"},"modified":"2020-08-07T18:43:31","modified_gmt":"2020-08-07T09:43:31","slug":"hokkaido-asahikawa-nightlife","status":"publish","type":"post","link":"https:\/\/voyapon.com\/hokkaido-asahikawa-nightlife\/","title":{"rendered":"Experience the Nightlife of Asahikawa, Hokkaido’s Second Largest City"},"content":{"rendered":"

Sponsored by Asahikawa City<\/span><\/em><\/p>\n

Asahikawa<\/strong> is Hokkaido\u2019s second largest city and, unlike its sleepy rural neighbors, has plenty to keep visitors entertained and well-fed. In addition to the host of adventurous outdoor activities<\/strong> beyond the city limits, including Mt. Daisetsuzan <\/strong>(the highest mountain on the island), Asahikawa boasts a nightlife district<\/strong> with a host of restaurants, bars, izakaya <\/em>(Japanese pubs) and the city\u2019s signature ramen shops.<\/p>\n

\"Asahikawa<\/p>\n

During my time in Asahikawa I stayed at Hotel Toyo, which included a spacious room for a business hotel with two twin beds and an inclusive all-you-can-eat breakfast buffet. Most importantly, Hotel Toyo was in easy walking distance to Asahikawa\u2019s main commercial and nightlife district and I made full use of the location. Over a few days I was able to try several of the city\u2019s best gourmet offerings.<\/p>\n

\"Asahikawa<\/p>\n

\"Asahikawa<\/p>\n

Hokkaido’s Best in Seafood at Oofune Izakaya<\/h2>\n

Asahikawa\u2019s unique geography, couched between three major bodies of water\u2014the Sea of Japan to the west, the Pacific Ocean to the east, and the Sea of Okhotsk to the north\u2014provides the region with a bounty of fresh seafood products.<\/strong> Many of the izakaya<\/em> in Asahikawa take advantage of this wealth in seafood, and Oofune<\/strong><\/a> is among the most well-known establishments on that list. Walking up to the restaurant, I had no doubt that it was the kind of shop where you couldn’t go wrong with the catch of the day. The restaurant’s kitschy fa\u00e7ade is built to look like a ship overflowing with goods, and the illuminated signs of a snapper and a neon mug of beer communicate everything that needs to be said about the Oofune experience. Inside you\u2019ll find walls covered with photographs \u00a0of famous visitors and a display case filled with raw seafood delicacies.<\/strong><\/p>\n

\"Asahikawa<\/p>\n

I started off my meal with a classic in seafood izakaya<\/em> fare:\u00a0ikasashi<\/em> (raw sliced squid). Cut to look like thin noodles, the sashimi <\/em>(raw fish) dish is best paired with soy sauce and freshly grated wasabi, but the taste is all in the quality of the product, and Oofune certainly delivered. If you’d pass on the squid, there\u2019s plenty of other sashim<\/em>i on the menu, notably the maguro <\/em>(tuna) and saba <\/em>(mackerel).<\/p>\n

\"Asahikawa<\/p>\n

\"Asahikawa
\nOofune is known for some elaborate presentations, so I decided to order one of their signature dishes. The head chef took tsubu<\/em>, a shellfish most commonly grilled, and deconstructed it into a plating of fresh sashimi<\/em> spread across a sea rock. A lot of skill goes into a preparing this tough shellfish in a way that is tender and tastes just as good raw as grilled.<\/p>\n

\"Asahikawa<\/p>\n

\"Asahikawa<\/p>\n

To close out the meal at Oofune I decided to indulge with a luxurious ikura <\/em>(cod roe) and uni<\/em> (sea urchin) rice bowl. With both these ingredients, quality is everything. Uni in particular develops a bitter and grainy texture if it is not fresh. Oofune, however, served the Hokkaido uni<\/em> of my dreams, with a creamy and sweet taste.
\n\"Asahikawa<\/p>\n

Ashikawa’s Specialty Ramen and Regional Sake<\/b><\/h2>\n

While Oofune is a dinner for sitting down and savoring every bite, there are plenty of quick eats and affordable fare in downtown Asahikawa. The city is famous for its ramen in particular. Unlike most of Hokkaido, which specializes in miso<\/em>-based ramen<\/strong><\/em>, Asahikawa\u2019s specialty is a shoyu <\/em>(soy sauce) broth, with an oily top layer and a rich flavor that stands apart from the Tokyo region\u2019s lighter soy-based ramen.<\/p>\n

\"Asahikawa<\/p>\n

I was able to try a couple of the city\u2019s most famous ramen shops, both in the central downtown district and in walking distance from Asahikawa Station. First up was Baikouken<\/strong><\/a>, which I found on the basement floor of a department store with hungry patrons already queuing up for their spot at the restaurant\u2019s counter for lunch. Ordering the \u201cspecialty ramen,\u201d I was spoiled with a heaping portion of wavy noodles, bamboo shoots, corn, grilled vegetables, green onions, bean sprouts, half-boiled eggs and chashu<\/em> pork, all swimming in their delicious broth. Lighter fare was on the menu. Make sure you have built up an appetite if you want to dig into the specialty order.<\/p>\n

\"Asahikawa<\/p>\n

Closer to the station is Ramen Santouka<\/strong><\/a>, which I would describe as a more sophisticated bowl of ramen, with a depth of flavor that makes you want to drink up every last drop. In addition to Asahikawa soy-sauce ramen, the shop has a unique shio <\/em>(salt) ramen that is a favorite among locals. In the depths of winter after a long day of skiing, a bowl of Asahikawa ramen at either establishment will certainly hit the spot.<\/p>\n

\"Asahikawa<\/p>\n

\"Asahikawa<\/p>\n

To cap off any night, I recommend a visit to a local bar, preferably one specializing in sake. The staple Japanese alcohol is produced throughout Hokkaido and in the greater Asahikawa area. One of the best places in town to experience sake is Ikoma<\/strong>, a small second floor counter bar, where the wry but friendly husband and wife owners will guide you through a tasting.<\/p>\n\n\t\t