The Japanese Dining Experience: Patience, Queues and Quality Food at Country Kitchen Kazamidori, Furano

After dining at several restaurants in Sapporo, I came to appreciate that queuing to be called in is a normal part of the Japanese dining experience, especially at popular ramen shops, soup curry restaurants, sushi outlets, and seafood restaurants. Many Japanese restaurants are relatively small, with limited seating capacity, so customers patiently wait for their turn. These queues are not just for tourists; locals also willingly line up for restaurants that are well known for their quality and reputation. A waiting time of around 20 to 30 minutes is considered quite normal, while longer waits are common at especially popular establishments.

This experience continued when we visited Country Kitchen Kazamidori (風見鶏) in Furano. We arrived at 5:30 pm, well before its 6:00 pm opening time, yet a small crowd had already gathered ahead of us - a clear sign of the restaurant’s popularity. Located at a quiet countryside road junction, Kazamidori is a charming rural restaurant celebrated for its rustic atmosphere and dishes prepared with fresh local ingredients from Furano, Hokkaido.

The restaurant has a warm farmhouse character, featuring a cosy wooden interior decorated with countless handwritten messages left by previous visitors. These personal notes create a nostalgic and welcoming atmosphere, adding to the restaurant’s unique rural charm and making it a memorable stop for travellers exploring Furano.

Kazamidori specialises in yoshoku, Japanese-style Western cuisine that combines Western cooking techniques with Japanese flavours and local ingredients. Its signature dish is the Furano Cheese Fondue, made with locally produced cheese and served with bread and vegetables. Other popular dishes include baked curry, hamburg steak, beef stew, steak, and meals featuring fresh seasonal vegetables from the surrounding region.

A bit bored with the waiting for the food!

 

Hamberger Steak with Curry - A thick, juicy Japanese-style steak. Smothered in a deeply flavoured, rich Japanese curry sauce.

Chicken Steak Set Meal.

Beef stew set - A rich, savory Japanese-style beef stew slow-cooked in traditional black iron pot until the meat is melt in the mouth tender. Served with signature side plate of Furano grilled vegetables.

Steak Set - A pan-seared steak served with pumpkin cream soup. Come with a bowl of Furano grilled vegetables.

Furano Cheese Fondue with an assortment of Furano vegetables for dipping.

Tsuboyaki Curry - It features a rich, slowly simmered Japanese curry served inside a red ceramic pot. The top of the pot is sealed  with a layer of pizza dough that puffs up into a golden dome.

Our granddaughter, Grace too left a short message - pinned on a small board.

By the time we finished the meal, it's 7.20pm.

A Culinary Discovery in Furano: Savouring Premium Furano Wagyu at A Bientot

We first learned about A Bientot Furano, a restaurant in Furano, through a promotional brochure at the Airbnb where we were staying. Intrigued by its reputation, we decided to try it for dinner on 12 July. However, when we arrived, we were disappointed to learn that the restaurant was fully booked for the evening. The staff kindly informed us that we could return the following day, preferably before 5 pm, to avoid disappointment.

Determined not to miss the opportunity to experience this highly recommended restaurant, we decided instead to visit for lunch the next day. We arrived before opening time at 12 noon and were delighted to be the very first customers of the day.

A Bientot Furano is renowned for its premium Furano Wagyu sukiyaki. Rather than offering an extensive menu, the restaurant focuses on showcasing the exceptional quality of locally raised Furano Wagyu beef, one of Hokkaido’s finest regional specialties. Furano Wagyu is highly prized for its fine marbling, rich flavour and melt-in-the-mouth tenderness.

For our meal, we chose the traditional Japanese sukiyaki experience. Thin slices of Wagyu beef were gently simmered in a mildly sweet soy-based broth together with tofu, mushrooms, Chinese cabbage, onions and other fresh vegetables. Each slice of tender beef was then dipped into fresh raw egg before being savoured, creating a smooth and silky texture that enhanced the natural flavour of the meat. The broth, carefully prepared using premium Hokkaido kombu (kelp), provided a deep umami taste without being overly sweet.

It was a memorable dining experience that allowed us to appreciate the exceptional quality of Furano’s local produce and the artistry behind Japanese Wagyu cuisine.

Shirahige Waterfall and the Tokachidake Volcano Experience

Immediately after our visit to the Blue Pond, we drove another 3km to Shirahige Waterfall, one of Hokkaido's most picturesque natural attractions. The waterfall derives its name from the countless thin streams of water that emerge from cracks in the rocky cliff, resembling the flowing white beard of an elderly man. Unlike most waterfalls, where water plunges over the edge of a river, Shirahige Waterfall is a groundwater waterfall. Mineral-rich underground water naturally springs through the volcanic rock before cascading about 30m into the Biei River below.

To enjoy the best view of the waterfall, we stopped midway along the Blue River Bridge. From this vantage point, we admired the white streams cascading into the brilliant blue waters of the Biei River, while taking in the panoramic backdrop of the Tokachidake mountain range.

After crossing the bridge, we climbed the long covered staircase leading uphill to the Tokachidake Volcano Sedimentation Information Center (also known as the Tokachidake Volcanic Gallery - VOLGA). More than just a museum, the centre serves both as an educational facility for visitors and as a disaster-monitoring centre for the active Tokachidake volcanic range.

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That wasn't an easy climb. Finally, after 286 steps, we reached the top where Tokachidake Volcano Sedimentation Information Center is situated. 

Tokachidake Volcano Sedimentation Information Center.

A picture on display at the centre showing the flow of lahars.

Inside the Tokachidake Volcano Sedimentation Information Center, we gained a deeper understanding of Mount Tokachi, one of Japan's most active volcanoes. Through informative displays, photographs, videos and interactive exhibits, we learnt about the geological history of the Tokachidake volcanic range and the science behind volcanic eruptions. Scale models demonstrated how eruptions occur, how volcanic mudflows develop, and how scientists continuously monitor volcanic activity using seismic sensors, surveillance cameras and rainfall gauges. The information collected enables authorities to issue timely warnings and coordinate emergency responses when necessary.

While volcanic eruptions are often associated with flowing lava, one of the greatest hazards in this region is the occurrence of lahars - fast-moving mixtures of volcanic ash, rocks, mud, snow and water that can surge down valleys with devastating force. To protect nearby communities, roads and tourist attractions, the Japanese government has constructed an extensive network of erosion and sediment-control structures. The centre explains how these dams and barriers help reduce the destructive impact of volcanic mudflows and safeguard lives and property.

Outside the building, an observation area offers magnificent panoramic views of Mount Tokachi, where steam can sometimes be seen rising from the volcano on clear days. The centre also serves as an emergency headquarters during periods of heightened volcanic activity, supporting evacuation planning, disaster management and public safety. Our visit provided not only a fascinating insight into the powerful geological forces that have shaped Hokkaido, but also a deeper appreciation of Japan's remarkable commitment to disaster preparedness and resilience.

Coincidentally, news reports yesterday revealed that 34 people had been killed when a powerful earthquake struck Kumamoto Prefecture in Japan's southern island of Kyushu on 28 July. It was a sobering reminder that Japan lies on the Pacific Ring of Fire, making it one of the world's most seismically and volcanically active countries (Read here)!

Biei's Blue Pond: More Green Than Blue

Soon after breakfast at our Airbnb in Furano on 13 July, we set off for Biei to visit the famous Blue Pond, one of Hokkaido's most celebrated natural attractions. Renowned for its striking blue water and tranquil surroundings, the pond has become an iconic destination that draws visitors from around the world.

The Blue Pond in actual fact is not a natural lake. It was formed accidentally in the late 1980s when a dam was built to protect nearby communities from volcanic mudflows originating from Mount Tokachi. Water gradually collected behind the dam, creating the pond seen today. Over time, nature transformed this man-made reservoir into one of Japan's most picturesque landscapes.

The pond's remarkable colour is the result of a natural phenomenon. Mineral-rich water containing fine aluminium particles mixes with the crystal-clear water of the Biei River. These tiny particles scatter sunlight, particularly the blue wavelengths, giving the pond its famous turquoise hue. However, its colour is never constant. Depending on the weather, the angle of the sun and the viewing position, the water may appear vivid blue, emerald green or even grey.

When we finally arrived and gazed upon the pond, it was more green than blue! Instead of the brilliant azure often seen in photographs, the water had a soft emerald tint. It instantly reminded me of Peyto Lake in the Canadian Rockies, which I visited in September 2017 during our memorable drive from Banff to Jasper (Read here). Although they are formed in very different ways, both bodies of water possess an almost surreal beauty created by the minerals suspended in the water.

Adding to the pond's charm are the pale, leafless larch trees rising silently from the water. These trees were submerged when the pond was formed and have remained standing ever since, creating an ethereal landscape that has become the Blue Pond's signature.

The Blue Pond publicized in an advertisement.

The surroundings of the Blue Pond were surprisingly lush and green. Beyond the pond itself, the area was carpeted with a rich variety of flowering plants, wild grasses and dense woodland, creating a refreshing natural setting. Delicate wildflowers added splashes of colour along the walking paths, while butterflies, dragonflies and other tiny insects hovered gracefully among the blossoms. The gentle buzz of insects and the rustling of leaves in the breeze enhanced the tranquil atmosphere, making the visit as much about appreciating the surrounding ecosystem as admiring the famous pond itself. It was a peaceful reminder that the Blue Pond is not just a single scenic attraction, but part of a vibrant and thriving natural landscape.

A Rustic Cabin, A Long Queue and an Unforgettable Dinner in Furano

The evening after our visit to Farm Tomita, we drove to Yuiga Dokuson (唯我独尊) for dinner, one of Furano's highly acclaimed restaurants. The restaurant's Chinese name is rather intriguing, literally translating to "Supreme and Unrivalled", a bold declaration that certainly raised our expectations.

Upon arrival at around 7.00 pm, we were surprised to find the restaurant housed in a rustic wooden cabin. The small, unpaved car park was filled with large waterlogged potholes after the rain, making parking and walking a little challenging. Even more surprising was the long queue of diners already waiting patiently outside. Despite the less-than-ideal parking conditions, no one seemed deterred. Long queues are, in fact, a common sight here, with waiting times often exceeding an hour during the peak tourist season.

The restaurant's popularity stems from its reputation, consistently high customer ratings, authentic flavours, and limited seating capacity. Diners from all over Japan, as well as overseas visitors, are willing to wait because they believe the quality of the food is well worth the time. For many visitors to Furano, dining at Yuiga Dokuson is more than just having a meal - it has become a culinary experience and one of the highlights of a trip to central Hokkaido.

Yuiga Dokuson is known for its rich, aromatic Japanese curry, prepared with a blend of about 30 spices and slowly cooked with vegetables to create a deep, complex flavour. Its signature dishes include Omu Sausage Curry, featuring a fluffy cheese-filled omelette served over saffron rice with curry sauce.

Adding to its charm is a unique tradition: customers who still have rice remaining on their plates can request a complimentary refill of curry sauce, a thoughtful gesture that has become part of the restaurant's identity and leaves many diners with an even more memorable experience.

The Omu-Sausage Curry 

The Homemade Sausage Curry

The Omelette Curry Rice with Homemade Sausage