A noteworthy new eatery has opened in Obihiro’s popular gourmet spot, Kita no Yatai. Its name is Nishinoya. It’s a “street kappo” where you can casually enjoy dishes made with seasonal ingredients, focusing on local fish from the waters near Tokachi, paired with carefully selected drinks. The appeal lies in being able to savor authentic, kappo-style cuisine without the formality, making it easy to drop by on a whim. Here’s an introduction to this buzzworthy new spot, recommended for locals and tourists visiting Obihiro alike.
Simple Dishes to Savor Local Fish
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. Particularly impressive are the plates that let you directly experience the deliciousness of the local fish. Without any unnecessary fuss, the ingredients are allowed to shine. Both the food and the space have a light and gentle impression. It sheds the high-end image associated with the word “kappo,” creating an atmosphere where you can stop by feeling like, “I’d like 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 shows the day’s recommended menu (prices on the board are from the time of interview in April 2026).
Fried local fish 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.”
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 at different times, offering a new experience with each visit.
There’s also a wide selection of non-alcoholic drinks, including intriguing options like 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. Over 10 varieties are always available.
A Desire to Keep Training
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. It was impressive how he treated the staff with affection and nurtured their growth,” says Mr. Nishino. Drawn by this, he transitioned from service to the culinary path. 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, such as photographing for restaurants, 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 roles. 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.
A Simple Space Where Ingredients Shine
Nishinoya’s potato salad with mustard and anchovies (500 yen), Tokachi mushroom and scallop shinjo spring rolls (500 yen), and overwintered potatoes with tobikko (flying fish roe) in a “blissful” dressing (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 white, 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 tables made from Hokkaido elm. It’s not flashy, but it has an atmosphere that ensures Tokachi remains a memorable part of your visit.
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. Why not visit and experience such a time for yourself?
*All prices include tax. Information is current as of the article’s publication date.
Writer Profile
Shikajo (Deer Woman) / Editor
Maya Nakamura
Originally from Miyagi Prefecture. She transitioned from being an editor for a gourmet media outlet to a hunter. Known by the nickname “Shikajo Mayamon,” she is dedicated to 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 pamphlet design, writing, and event planning and management.
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