From Hokkaido to Seattle: Three Authentic Japanese Experiences
What do Indigo Cow, Secret Fort and Yoroshiku all have in common? They are all on a mission to bring authentic Hokkaido flavors to Seattle.
It all started when Keisuke Kobayashi was a student in Seattle, missing Japanese food from back home. Fast forward to today, and he's created three spots that bring authentic Hokkaido flavors to the city. There's creamy soft serve made with milk from Japan, yakitori that's grilled the traditional way, and ramen that tastes like the comfort food he grew up with in northern Japan.
The Founder’s Story
When Keisuke moved to Seattle in 2006 as a student, he quickly realized something was missing. Back home in Hokkaido, he'd grown up with incredible dairy and unique local dishes that just didn't exist here. The Japanese food he found in Seattle was fine, but it wasn't the ‘real deal’ he knew from home.
Rather than accepting this, Keisuke decided to do something about it. He went back to Japan to learn how to cook properly, determined to bring those authentic Hokkaido flavors to Seattle.
That mission led to Yoroshiku opening in 2012, then Secret Fort in 2023, and now Indigo Cow - which is actually the first place in America making soft serve with real Hokkaido milk. We checked out all three spots, and here's what we found!
Yoroshiku
This is where it all began in 2012!
Yoroshiku was Keisuke's first restaurant, and you can tell it's where everything started. This is where he first started showcasing Hokkaio’s unique flavors through ramen.
What we discovered
The cold ramen caught our attention right away - genius for Seattle summers. We tried the "Summer Breeze" cold mazemen and "Cold Yuzu Umami Dashi" ramen, and honestly, we'd never had cold ramen with sashimi before. The mix of soy-marinated egg, tofu, bamboo, tuna sashimi, and hot mustard was incredible - we were still thinking about those flavors hours later.
The atmosphere
Yoroshiku is tucked into Wallingford, and the whole place has this warm, come-as-you-are feel. You can see straight into the kitchen, which is always fun to watch, and the staff seemed excited talking about the menu - they'll tell you all about their favorites and why certain dishes work so well. Plus, there's local art and ceramics everywhere, which is a nice touch.
Hokkaido specialties
The ramen here tastes different from what you might expect - it's lighter and cleaner, which reflects Hokkaido’s focus on fresh seafood and delicate broths. The sushi rolls were spicy and fresh, and they’ve got a selection of cocktails and draft beer that pair well with anything, especially in the summer!
Secret Fort
The art of Yakitori. This restaurant was opened in 2023.
Secret Fort is where Keisuke decided to get really specific about one thing: yakitori. If Yoroshiku shows off his range, Secret Fort is all about perfecting the art of Japanese grilling that requires years of practice.
What we experienced
Every single yakitori skewer was perfect - tender, juicy, with just the right amount of smokiness. Our favorites includd the wagyu skewers (of course) and the pork mochi bacon (they wrap soft mochi in bacon, which is a texture we hadn’t experienced before). The Omakase was worth it too, especially the maki onigiri, which is essentially just a rice ball which was elevated by the miso dressing.
What Made Secret Fort Unique?
Secret Fort is one of only two places in Seattle with a Suntory Toki highball machine in Seattle, which makes perfectly fizzy cocktails. The sashimi was really fresh, and it has a neighborhood hangout-feel where you can lose track of time, spend hours with friends.
Menu Favorites
The staff told us to always ask about seasonal sake and off-menu specials. Happy hour offers three skewers for $10 when you buy a drink, and some dishes like Zangi (that's Hokkaido-style fried chicken) are only available during happy hour.
Indigo Cow
Indigo Cow represents A Sweet Taste Of Japan.
We had to find out what makes Hokkaido dairy so special. The region's nutrient-rich grass, cool climate, and crisp air create ideal conditions for dairy cows. Hokkaido produces about half of Japan's milk, and they've become famous for turning it into some of the world's best soft serve.
What we tried
We, of course, opted for the classic Hokkaido milk swirl in a charcoal cone with MBR on top (that's mochi, brown sugar, and roasted soy bean powder), plus the seasonal Yaki-imo brûlée soft serve. We also tried the super limited Mitten Collab special topping - matcha gateau chocolat that was only available in May.
The experience
The charcoal cone was a delightful surprise – we weren't sure what to expect, but it added a subtle flavor that works really well with the creamy ice cream. The soft serve had just the right level of sweetness, and the mochi balls gave a chewy texture contrast. What struck us most was how this wasn't your typical overly sweet American ice cream – the Hokkaido milk created a more refined, balanced flavor.
The Hokkaido difference
Keisuke works directly with Iwase Farm in Hokkaido, so every cone tastes like what he remembers from growing up there. He mixes that authentic Japanese approach with some local Seattle ingredients - there's nothing else like it in America.
Why Hokkaido?
After visiting all three places, we realized Hokkaido isn't just where Keisuke's from - it's what drives everything he does. The region is known for amazing dairy, fresh seafood, and lighter flavors that are different from other parts of Japan. By working directly with suppliers like Iwase Farm and sticking to traditional methods, he's bringing northern Japan to Seattle, one bite at a time.
It's not just about getting the right ingredients - it's about the whole Hokkaido approach to food. They keep things simple and let the quality speak for itself, rather than overcomplicating everything.
Keisuke’s approach
After visiting all three locations and speaking to the team, here’s what drives Keisuke:
Commitment to authenticity: Whether it's shipping milk directly from Iwase Farm or grilling yakitori the way it's supposed to be done, Keisuke sticks to the real methods while finding ways to work with what's available locally.
Community building: Each spot feels like a place where people actually come together and connect. Whether it's the open kitchen atmosphere at Yoroshiku or the cozy neighborhood feel at Secret Fort.
Keeping things interesting: Staff at every location mentioned seasonal changes, monthly specials, and rotating menu items. Keisuke's always switching things up while staying true to those Hokkaido flavors he grew up with.
Something for everyone: By creating three distinct experiences – quick treat, casual dining, and specialized cuisine – Keisuke has made it so you can get authentic Japanese food no matter what kind of experience you're looking for.
Plan Your Hokkaido Tour
How to Experience All Three
The Perfect Day: Start with lunch at Yoroshiku for their exceptional cold ramen (perfect for warm Seattle days), move to Secret Fort for happy hour yakitori and highballs, then finish with Hokkaido soft serve at Indigo Cow.
Our Tips:
Visit Secret Fort during happy hour (times vary) for the best value and exclusive dishes
Ask about seasonal specials at all locations – menus evolve regularly
Try the charcoal cone at Indigo Cow for the full visual and flavor experience
The Omakase at Secret Fort can be shared among the table – not everyone needs to order it
Summer is ideal for Yoroshiku's patio and cold ramen offerings
Getting There
All three of these spots are in the Wallingford neighborhood, just off Highway 99 on North 45th Street.
What Keisuke's built with these three spots shows what happens when someone brings their culture to a new place - it's not just about the food, it's about sharing something with your community.
Whether you’re looking for a sweet treat, perfectly grilled yakitori, or delicious ramen, these three sport will give you a real taste of Hokkaido in Seattle.
Want to find more spots like these? Check out the Pao App - we're always discovering amazing local places around the world.