A memorable dining experience with almost every part from a salmon.  The restaurant is located at a historical lodge and it is said to be the birth place of the yummy Ishikari-nabe.  The food and the dining atmosphere are excellent. The nearby Ishikari Lighthouse is worth a visit before the salmon-filled feast. The short walk is relaxing and makes you temporarily forgetting about the hustle and bustle of megacities.

RESERVATION REQUIRED! You can have like 4 kinds of Salmondishes there. 3000¥ 4000¥ 5000¥ 6000¥ wich includes different varietys of the salmon fish. We have chosen the most expensive option. We were able to taste all parts of the salmon. Also the innards. The innards needed a bit of getting used to. Well, we are not Japanese either. The fish is very fresh. It will be delivered fresh each morning. The staff are an elderly couple who probably own the restaurant. They were very friendly and welcoming. The restaurant exists since 1880 and its cooking style has never changed. We can highly recommend the restaurant !!! Smokers welcome👌🇯🇵

The building itself is old, so I'm concerned that the faucet of the public bath is loose and rattling, and water is falling from the ceiling due to condensation. I was concerned because the cleaning tools were also placed at the entrance and exit where customers could see them

I visited after reserving the ¥5000 course. The hours say until 18:00, but apparently it's fine as long as you enter by 18:00. Parking is right in front of the restaurant. You take your shoes off at the entrance, and all rooms are private tatami rooms. The historic building and rooms are calming. Outside the window was buried in snow. Haha The dishes serve every part of the salmon, from liver to head, prepared in traditional ways. Since the preparation isn't modern, I think tastes will differ. It's best to go intending to enjoy Ishikari's regional cuisine while experiencing its history. Regarding ruibe, some people have complained that it was served frozen, but looking it up, ruibe seems to be traditionally eaten half-thawed. The Ishikari-nabe was the best. It had plenty of salmon flesh, producing a lovely broth that warmed me right up. I forgot to photograph the Ishikari-nabe… A full salmon course in a historic building at the kappo restaurant where Ishikari-nabe originated—I think it's worth experiencing once.

+3

金大亭 is a long-established restaurant famous as the birthplace of Ishikari-nabe. Founded in Meiji 13 (1880), its appeal is enjoying a full course of salmon dishes in a historic building. Particularly popular is the “all-salmon” course featuring Ishikari-nabe, ruibe, ikura, salmon shirako dishes and izushi. I'm a Hokkaido resident, but I don't know another restaurant that could replace it. Incidentally, reservations are generally required.