Sarabetsu Village, nestled amidst the vast fields and serene atmosphere of Tokachi, Hokkaido. In 2022, this village became the new home for “Stella terra adomani,” an Italian restaurant beloved in Obihiro City. With the concept of “making Italian cuisine more accessible,” the restaurant has gained a reputation for its pasta, generously prepared with fresh local ingredients, and dishes filled with the owner’s travel memories. Join us as we explore the charm of this restaurant and its cuisine, where the everyday and the extraordinary intersect, making it a destination worth the trip.
From Obihiro to a Fateful Move to Sarabetsu Village
The restaurant is located in Sarabetsu Village’s “Sarapark,” which also houses a hotel.
The restaurant is located inside Sarapark, a multi-purpose complex in Sarabetsu Village. It’s an open, welcoming place that feels like an extension of the local community’s life while naturally embracing visitors from outside. It’s not quite a tourist destination, nor is it just an everyday spot. A perfectly balanced atmosphere flows through this in-between space.
The table seating, where red placemats add a touch of the extraordinary.
The sofa seats are popular with families. Reservations are recommended.
Originally operating in Obihiro, “Stella terra adomani” made a fresh start in Sarabetsu in July 2022 after the owner decided to relocate following an introduction from an acquaintance. Compared to Obihiro, the population is smaller, and it may not be the easiest place to attract customers. Nevertheless, patrons from all over Tokachi, including Obihiro and Taiki Town, make the trip, and it has gradually become a beloved spot for locals as well.
Owner Hayasaka Went Independent at 30 with the Concept: “Making Italian Food More Accessible”
Owner Hayasaka, affectionately known as “Uncle Stella.”
The restaurant’s concept is “making Italian food more accessible.” The dishes, centered around pasta, are all approachable yet meticulously prepared. While it has the casual feel of a place you can drop into anytime, each plate is infused with skillful techniques that bring out the best in the ingredients and a kindness aimed at delighting the customers. The name “Stella terra adomani” is a phrase coined by Mr. Hayasaka, meaning “Let’s meet again on this shining land.” It carries his wish that even after moving from Obihiro to Sarabetsu, he could meet his customers again.
Mr. Hayasaka has honed his skills at wedding venues and Italian restaurants in Obihiro, and has also served as the manager of a hamburger shop. He had always planned to start his own business at 30. He chose Italian cuisine after considering that its climate and agricultural environment are somewhat similar to Tokachi’s, its appearance is simple, and it’s well-suited for showcasing ingredients. He felt it was an excellent way to present the produce of Tokachi.
Cherished photos from his time in Italy.
“There are still not many restaurants in this area,” says Mr. Hayasaka. “I hope that not just my restaurant, but the entire South Tokachi area becomes more exciting. I’d be happy if people made the special trip to Sarabetsu.”
Savoring Sarabetsu and Tokachi Ingredients, Italian Style
Generously using ingredients from Sarabetsu Village and Tokachi. A taste of exquisite Italian cuisine.
“Stella terra adomani” incorporates local vegetables, bread, and other products. By tasting familiar village ingredients prepared in an Italian style, you can discover their charm from a slightly different perspective. It’s more than just “eating out”; it becomes an opportunity to rediscover the local food culture.
The lunch appetizer plate is a delightful assortment, including salad, bacon, pumpkin salad, and carrot rapé.
At lunchtime, you can choose between the “Pasta Course (6 items total)” for 2,300 yen, a fulfilling meal that includes a daily appetizer, pasta, pre- and post-meal drinks, and dolce, or the “Pasta Set (3 items total)” for 1,800 yen, which includes a salad, drink, and pasta.
Choice of pasta. The popular “Cream Pasta with Shrimp and Nori Seaweed.”
A memorable part of the lunch is the appetizer plate, which lets you enjoy a variety of flavors in small portions. The chef personally explaining each dish is another characteristic touch of this restaurant. Despite running the place single-handedly, you can glimpse his desire for customers to enjoy the entire dining experience.
A signature dish since the Obihiro days: “Uncle Stella’s Omelette” for 750 yen.
“Homemade Roast Beef with Toyonishi Beef” for 1,300 yen.
Dinner, on the other hand, is centered around an à la carte menu, allowing you to casually combine your favorite dishes. To meet the demand for parties, banquet plans with all-you-can-drink options (from 6,000 yen) are also available. One of Stella’s charms is that everything is very reasonably priced.
“I think a moving experience is about creating a ‘gap’—exceeding expectations. I want people to be more delighted than the price suggests. It’s easy to raise prices, but I want to be creative in other ways.” These words from Mr. Hayakawa convey his emphasis not just on the food itself, but on the satisfaction of the overall experience.
Satisfying Lunches and Dinners Featuring Italian Takes on Sarabetsu and Tokachi Ingredients
The interior is bathed in sunlight during the day.
The restaurant is sprinkled with memories from his travels in Italy. From the paintings on the walls to the music and the overall atmosphere, you can feel his desire to “create a little Italy in Sarabetsu Village.”
One dish that embodies Mr. Hayasaka’s travel memories is the tiramisu. During a trip to Italy, he encountered a chilled tiramisu made without sponge cake. Unable to forget its deliciousness, he was inspired to recreate it in his own way. “Uncle Stella’s Homemade Tiramisu” has just the right amount of sweetness, making it the perfect dessert to end a meal.
“Uncle Stella’s Homemade Tiramisu” for 770 yen. Pictured is the half size for 550 yen. (An extra 50 yen per container for takeout.)
From Obihiro to Sarabetsu. With the change of location, the role of “Stella terra adomani” may have gradually evolved. For locals, it offers a slightly special everyday experience. For visitors, it provides a chance to connect with the local way of life. “Stella terra adomani” exists in that space between daily life and travel.
Whether you’re visiting Sarabetsu Village or living your daily life in the area, this warm Italian restaurant is a place you’ll find yourself wanting to visit. Why not stop by to savor a gentle moment connecting with the region through its food?
*All prices include tax.
Writer Profile
Deer Girl / Editor
Maya Nakamura
Originally from Miyagi Prefecture. She transitioned from being an editor at a gourmet media company to a hunter, earning the nickname “Shikajo Mayamon” (Deer Girl Mayamon). With the motto of savoring life respectfully, she handles the entire process from hunting deer to butchering the meat. She is also active as a freelance editor, undertaking logo and brochure design, writing, and event planning.
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