A Taste of Exceptionally Fresh "Niseko Vegetables"

Ichisanyonnogo

Tabiiro’s picks: signature dishes

The breakout hit of 2025: deep-fried green onion skewers

Deep-fried pumpkin skewers with rich sweetness

The potato kushikatsu pairs perfectly with the sauce

Sweet potato made even sweeter by deep-frying

Seasonal Sweetness in the "Omakase Five-Vegetable Kushiage Platter"

The owner, who trained at a high-end Italian restaurant in Tokyo and later cooked at a restaurant in Karuizawa, fries seasonal "Niseko Vegetables" in a blend of oils including lard for the "Omakase Five-Vegetable Kushiage Assortment." The remarkably fresh "Niseko Vegetables" are sourced directly from local farms through relationships the owner has built with producers. Each vegetable is fried to suit the ingredient, bringing out its texture, sweetness, and aroma. The selection changes with the seasons, offering a chance to discover different "Niseko Vegetables" on each visit.

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  The Owner Pitches In with Farmwork and Harvesting

  The owner was especially impressed by the flavor of vegetables grown in the Niseko area and has worked in the fields and helped with harvests himself. His dishes reflect his desire to "share the deliciousness and appeal of Niseko Vegetables with more people!" and showcase the abundance of the Niseko area.

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  A Commitment to Potato Quality That Locals Appreciate

  About nine varieties of potatoes, including "Inca no Mezame" and "Toya," are aged for around two years in a dedicated refrigerator to increase their sweetness. Grown in the Niseko area and praised even by locals, the potatoes offer a range of flavors and textures unique to each variety.

Popular pairings

A plate of seasonal vegetables

"Chilled Oden"

A summer highlight at "Ichisanyonnogo" is the "Chilled Oden," made with the restaurant's "Niseko Vegetables." The Kansai-style broth combines dashi made from kombu and bonito flakes with light soy sauce, bringing out the sweetness and umami of the "Niseko Vegetables." A recommended choice is daikon grown by a vegetable farmer in Niseko, Hokkaido. The daikon is simmered for half a day, left for another half day to absorb the broth, and then chilled for an even deeper flavor. When Hokkaido's cold winter arrives, the oden is served hot instead.

Must-try signature dish

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  "French Fries Shipped Directly from Snowy Niseko"

  Small potatoes sourced specifically from trusted local producers are aged for about a year to increase their sweetness. They are fried into French fries that retain the natural flavor of the potatoes while offering a well-balanced taste.

Interior

Counter seating for watching the cooking up close and chatting with the owner

A comfortable, unpretentious space to unwind

The owner renovated the interior himself, creating a comfortable space filled with the warmth of wood. Most diners, including pairs, choose the counter seats, where they can watch the cooking and chat with the owner at an easy distance. Table seating is also available for a more relaxed meal, and the restaurant can be reserved for private use with advance consultation.

From the Tabiiro Editorial Team

"Ichisanyonnogo" is a private, reservation-only izakaya serving oden and kushikatsu (breaded, deep-fried skewers) made with seasonal vegetables grown in the fertile soil of Hokkaido's Niseko area. The restaurant offers a chance to savor freshly harvested "Niseko vegetables," sourced through close relationships of trust with local producers.