Visiting Farm Restaurant Cuore in Hokkaido's Shiranuka requires careful planning due to its remote location, but it rewards adventurous food lovers. Chef Yuya Urushizaki employs a nose-to-tail method, transforming overlooked sheep cuts into gourmet dishes. The restaurant draws on the Charo Sheep Farm, established in 1987 in prime pastureland.
A trip to Farm Restaurant Cuore demands serious preparation, even for Hokkaido residents. From Sapporo, it involves a roughly 300-kilometer drive or a picturesque train ride to Shiranuka on the island's southeast coast. An alternative is flying into Kushiro, further east, though this often requires at least one night in the city. Despite the effort, the restaurant offers unique geographic and culinary adventures worth pursuing.
The inland route from Shiranuka traces the Charo River through woodlands and gentle hills. Unlike Hokkaido's iconic snow-capped mountains and vast vistas, this area features modest terrain ideal for grazing. In 1987, Koji Muto relocated here to establish the Charo Sheep Farm, laying the foundation for the site's agricultural focus.
Chef Yuya Urushizaki embraces a nose-to-tail philosophy, elevating typically discarded sheep parts like offal into sophisticated delicacies. This approach highlights sustainable meat utilization, turning potential waste into highlights of the menu and showcasing innovative gastronomy rooted in local farming.