ぜひ一度は行ってもらいたい居酒屋 : ★ Hokkaido Bussan Tokyo Tachikawa

I made a trip to Tachikawa and found this intriguing restaurant while looking for fresh ingredients, so I made a reservation.
Upon entering, we had to take off our shoes, creating a welcoming atmosphere.
Even though it was relatively early, the lively ambiance inside boosted my expectations.

They provide ingredients that are sent directly from the source and are dedicated to freshness, taking various measures to procure their products.

I was surprised by the number of staff.
There were at least 10 people working in both the kitchen and dining area, and they still seemed quite busy.

We started with a toast over beer.
I chose Sapporo's craft beer "Sorachi," which has a nice balance of richness and sharpness, leading me to quickly order a second round.

Our starter was impressive—grilled salmon and herring, served over charcoal.
It was beyond typical bar food, making it a great accompaniment to our drinks.

Then we placed our order:
Sashimi of live squid, an oyster tasting,
Nagaimo (Japanese yam) marinated in tamari soy sauce,
Smoked pickled daikon with cream cheese,
and grilled salted hokke (a type of fish).

The squid was delivered directly from Hakodate, kept in a special bag with seawater to maintain its freshness.
When it was prepared, it was tender, sweet, and superb!

The homemade Nagaimo in tamari soy sauce and the smoked daikon with cream cheese were also exceptional and paired perfectly with our drinks!

The oysters were incredibly fresh with absolutely no off-putting smell, surpassing even specialized oyster shops.
The grilled hokke was rich in fat and meaty.
The portion was so large that two people couldn't finish it, but we couldn’t resist going back for more.

After some time, we switched to shochu highball to enjoy the flavors of the food while engaging in lively conversation.

The staff was considerate and seemed to have put a lot of effort into managing the place, making for an enjoyable experience filled with warmth and smiles.

We finished our meal with Ikura (salmon roe) rice bowl and tarako (cod roe) chazuke (tea-over-rice).
The chazuke had a rich broth, taking the dish to another level.

The Ikura rice bowl looked just like the mouth-watering ones you see on TV, making me feel as if I had traveled to Hokkaido.

I've never seen an izakaya that emphasizes ingredient sourcing, preparation, and a dedicated staff like this before, and I highly recommend visiting at least once.
I can’t wait to stop by again when I'm in the area!