When in Hokkaido, I wanted to go somewhere local. Jiki had super high ratings on Tabelog (of course) and so we made reservations ahead of time. We went there for after-dinner drinks with a friend.
Exterior.
We sat at the counter.
There is only 1 chef and 1 waiter here as well. They were both very helpful in giving us Sake and Shochu recommendations.
ホタテのお刺身 Scallop Sashimi
The scallop's firm texture is proof of its freshness. It was also so sweet.
太刀魚のお刺身 Hairtail Sashimi
This was my first time I had Tachiuo raw.
Sipped on this Kyoto Umeshu.
I'm really picky about Umeshu. I don't like it overly sweet and want some tartness left from the ume. This Kyoto Umeshu was perfect.
タチぽんず （白子ぽんず）
Shirako is a winter delicacy in Japan. It's gross when you know what it is (Cod's sperm!), but it's so creamy and delicious.
北海道ではタチって言うんだって
白老牛のサーロイン Shiraoi Beef Sirloin
Shiraoi Beef is a beef from Hokkaido. It was tender and flavorful and went really well with wasabi and salt.
軍鶏の親子丼
卵が半熟でトロトロ～ 美味しかった！
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