A Michelin-listed restaurant “yoshiyuki” that captivates international guests — An innovative restaurant to experience Tokachi, Hokkaido with all five senses

In Obihiro, Hokkaido, there is a restaurant that attracts gourmet travelers from overseas.

Praised as “the best in Hokkaido” by foodies who have visited top restaurants across Asia, with some repeat customers returning for over seven years — that is “yoshiyuki.”

What is served is an innovative course menu that transcends genres, created from ingredients sourced in Tokachi, Hokkaido.

The sharp spiciness of horseradish harvested below freezing. The refreshing aroma of sikerebe, an Ainu spice reminiscent of citrus and Japanese pepper. Each dish encapsulates the climate and culture of Tokachi, stimulating all five senses.

What you can experience here is not just dinner, but an encounter with an unknown side of Tokachi.

Culinary Philosophy | 10 Dishes Discovering an Unknown Tokachi, Woven Together with Producers

yoshiyuki is about a 5-minute walk from Obihiro Station. It is quietly tucked away behind a row of buildings.

“I want guests to feel excitement, surprise, and emotion, like visiting a theme park.”

With these words, owner-chef Nishijima aims to offer a one-of-a-kind experience where guests can enjoy dishes born from Tokachi ingredients and his own sensibility through all five senses.

The cuisine does not fit into conventional categories like French or Italian. It is a 10-course menu that the chef describes as “innovative (modern) cuisine.” The menu changes 4 to 6 times a year according to the seasons, offering new discoveries with every visit.

99% of the ingredients used are sourced from Hokkaido. Rare ingredients delivered by trusted producers are used to create dishes where vegetables, meat, seafood, dairy products, and herbs are assembled like art, with meticulous attention to aroma, temperature, and texture.

What Nishijima values most is “aroma.”

“Not only visual beauty, but aroma is essential in cooking. I continue to challenge how much expression can be achieved using local ingredients.”

Flavors that reflect Tokachi’s climate — such as rare yuzu grown with great care by farmers in Makubetsu and horseradish harvested in the harsh subzero cold — rise in a multidimensional way.

Horseradish

One day’s appetizer was a delicate pretzel shaped like pine needles. Inspired by garden vegetation, its form immediately captures the eye. It uses “sikerebe,” an Ainu spice traditionally used in fish dishes. Its refreshing aroma reminiscent of citrus and Japanese pepper is unique to this region.

It surprises the eyes, delights the texture, and envelops you in aroma. A perfect opening dish that awakens all five senses instantly.

Some producers have also been inspired by Nishijima’s philosophy. One producer even creates special salt from seawater in Taiki just for the restaurant. Wines, sake, and shochu paired with the dishes are also carefully selected from Hokkaido.

“There are plenty of delicious things in Tokyo. But I want people to experience a dish that can only be found here.”

This is not just local production for local consumption, but a dish infused with the land of Tokachi and the passion of its people.

The Journey to the Present | From a Late Start to Cuisine That Can Only Be Experienced Here

Nishijima entered the culinary world at the age of 26. It was not an early start. After switching from the apparel industry, he began working at a restaurant in Sapporo with a monthly salary of 70,000 yen, starting his training from scratch.

At 30, he opened his own restaurant in his hometown of Obihiro. Initially focused on pasta-based Italian cuisine, his growing curiosity led him to explore deeper, becoming captivated by the world of course dining and gradually evolving into his current style.

A major turning point was the arrival of the Michelin Guide Hokkaido edition. Shocked that Michelin had come to regional areas, his curiosity ignited. In pursuit of “a cuisine that can only be experienced here,” he arrived at genre-defying innovative (modern) cuisine.

After years of trial and error, he was listed in the Michelin Guide in 2017. However, the bitter experience of missing out on a star became the driving force for further exploration.

Why They Welcome International Guests | Human Connections Beyond Borders and Language

yoshiyuki attracts many guests from outside Hokkaido, accounting for about 80% of its visitors. Overseas guests have also been visiting for about seven years, receiving high praise from international foodies, with about 10% of guests in 2025 coming from abroad.

There are especially many visitors from Korea, as well as guests from Hong Kong and Taiwan. Nishijima warmly welcomes these international guests.

His reason for welcoming overseas guests is not just “inbound demand.” He finds joy in connecting with people as individuals, regardless of nationality or language.

Some regular customers from Korea bring gifts every time they visit. More than the items themselves, what makes him happiest is the sincere sense of affection and respect behind them. Wanting to respond to those feelings and make them even happier naturally arises within him.

“They chose this place for their precious journey. That’s why I want to welcome them with all my heart and let them fully enjoy the experience.”

By professionally satisfying guests who travel from afar, work is created, jobs are generated, and the town becomes more vibrant. Nishijima welcomes his guests while believing in this cycle.

What Matters in Welcoming International Guests | The Attitude to Communicate Over Perfect Translation

At yoshiyuki, a support system is in place for language, including translation apps and English-speaking staff. If necessary, staff can step in to translate explanations of dishes and courses, allowing international guests to enjoy their meals with peace of mind.

However, what Nishijima truly values is not the system, but the “attitude to communicate.” He conveys the origins and background of the dishes in his own words, ensuring guests truly enjoy the experience. For this reason, he intentionally avoids relying too much on apps, using simple English and gestures to directly share his passion for the cuisine.

Important Information Before Your Visit

Reservations are required. Bookings can be made via email, phone, or Tabelog, and are available in both Japanese and English. Responses from the restaurant can also be provided in English if needed.

Typically, about 8 guests (4 groups of 2) are served per evening, but up to 14 guests can be accommodated. Private rooms are also available.

The location is about a 5-minute walk from Obihiro Station. Across the street is a sister select shop (authorized THE NORTH FACE PURPLE LABEL retailer), which is especially popular among younger Korean visitors.

The course is 12,000 yen, with an additional 10% consumption tax and 10% service charge. Credit cards are accepted.

If you have allergies or dietary restrictions, please be sure to inform the restaurant at the time of reservation.
Also, as aroma is an important part of the dining experience, please refrain from wearing strong perfume.

For changes or cancellations, please contact the restaurant at least 4 days before your reservation. A 100% cancellation fee will be charged for cancellations made 3 days or less in advance.

Tokachi’s ingredients, its producers, and the passion of a chef who continues to explore. What you experience at yoshiyuki goes beyond cuisine — it is a unique experience rooted in this land.

No matter how far you travel or what language you speak, there is a chef here who welcomes you with sincerity. The dish you encounter on your journey will leave a new memory of Tokachi within you.

【information│Contact】