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Sushi Restaurant Saika has relocated and is now open again. The restaurant offers sushi using fresh seafood from all over Japan, focusing on products from Hokkaido. The owner, Mr. Nagayama, is selective about the ingredients he purchases, and they are all sure to please. You can enjoy seasonal ingredients, so you will encounter different flavors each time you visit. You can order sushi by itself or as part of the "Ushio Course," a set of small dishes. Rice bowls topped with sashimi or a la carte dishes are also available. The restaurant also has semi-private tables with Tatami mats, which is a good choice for families with small children. The restaurant is clean, and it has a relaxed atmosphere. The restaurant is perfect for entertaining clients or a casual drink with colleagues. People dining should also feel free to stop by.

Almost 40 years ago, long before the Basque region is considered as a culinary destination, our chef traveled to Spain and brought back the authentic tastes of Basque cuisine to Japan. He is a pioneer of the Basque cuisine in Japan. Since opening this restaurant in 1981, he has relentlessly pursued recreating the authentic Basque cuisine and the rich culinary history he saw in Spain. Cured ham made with salted and aged pork, home-grown vegetables and home-cured anchovies, are some of the ingredients at the heart of Basque cuisine. The curing ham hanging from the ceiling and items purchased from the Basque region decorate the restaurant, adding an authentic touch to the atmosphere. You will find yourself in Basque country here. A must visit if you visit Hakodate.

Fuuka, located on the second floor of a building near the Hokkaido Museum of Modern Art, has been loved by guests from inside and outside Hokkaido since its establishment in 2010. Mr. Takezawa, a chef with more than 30 years of experience in Japanese cuisine in Sapporo, carefully selects seasonal ingredients from Hokkaido and other regions of Japan and serves a course menu full of seasonal flavors. The dishes are prepared with a "delicious aroma" and have a freshness and presence that makes you feel the aroma of mountain villages, the earth, and the sea, even in the city. The dining experience, which begins with the aroma, moves on to color, and then to taste, is one of happiness and satisfaction that awakens each of the five senses. The best way to experience this is to try the popular "Asuka" course! The restaurant also offers a wide selection of sake, including local sake from Hokkaido, which perfectly matches the restaurant's cuisine. The warm atmosphere is comfortable, and you can enj

Shanshan Chubo is recommended for those looking to casually enjoy Chinese cuisine. The restaurant's charm lies in its deep appreciation for Chinese cuisine. The menu offers a variety of dishes, such as the signature juicy fried gyoza (dumplings), Mapo Tofu, and Tantanmen noodles with a choice of spiciness, as well as the delightful "Angel Shrimp Chili." You can also enjoy the "Yufutsu-produced Salted Karaage (deep-fried chicken)," winner of the Salt Sauce category at the Karaage Grand Prix®, which is guaranteed to increase your appetite with its aroma of Sansho pepper. A full range of alcoholic beverages, including beer, which goes well with dumplings and spicy dishes, Chinese liquor, highballs, sours, and shochu, are prepared. Smoking is allowed in a dedicated booth inside the restaurant. Come and enjoy Chinese food in a relaxed atmosphere.

Yakiniku Wajima offers luxurious Yakiniku at reasonable prices, especially Hokkaido brand wagyu beef, which can be enjoyed only in Hokkaido. The main ingredient is Furano Wagyu beef, and the meat is freshly cut in the restaurant for yakiniku. As well as standard parts such as karubi (boneless short rib), rare parts such as chateaubriand, which are hard to find in the Asahikawa area, are also available. Also, the course meals for savoring Furano Wagyu beef are not to be missed. The drinks menu includes a wide selection of domestic whisky, Asahikawa and other Japanese sake, wine to enjoy with meat, and special lemon sours. The restaurant has a chic atmosphere and is also equipped with tatami rooms. It can be used for various purposes, from casual business entertainment to dinner with friends and family.

Sapporo's famous French restaurant "SIO" was re-branded in the spring of 2021. Mr. Shuji Hijikuro, who has been working as a chef at the restaurant since 2019, took over from the former owner and chef, Mr. Yosuke Sato. Mr. Hijikuro added his name to that of the restaurant, and he has been offering exquisite dishes that culminate his culinary career. The menu includes one set menu for lunch and two set menus for dinner. Chef Hijikuro devises creative cuisine inspired by the ingredients, purchasing freshly picked vegetables and delicious meat directly from a farm run by the former owner, Mr. Sato, in Nishi Ward. Many dishes are reinterpretations of southern French cuisine, Chef Hijikuro's specialty, and are a treasure trove of flavors and dramatic tastes that diners may be encountering for the first time. While offering dishes with a sense of uniqueness, the restaurant also has a warm and welcoming atmosphere that can be enjoyed naturally. You can unwind and relax as you enjoy the exciting French cuis

We pride ourselves on our carefully-made set course meals. For example, for our "Boiled Spring Daikon (Japanese Radish)" we cook the daikon softly over three days and then char them lightly for rich fragrance and flavor. We place garnishes like sea bream and squash on top, and finish it up in a crab paste. We are particular about freshness, and use many ingredients from Hokkaido. Enjoy the taste of Hokkaido in dishes such as Kichiji Rockfish from Kushiro, hair crab from Yubu, crushed rice and tara sprouts. We use "Yume Pirika" rice with just the right amount of sweetness and stickiness. We adapt ourselves to your every need. We often recommend our guests who ordered wine to change from fish to steak, and people wearing kimonos to order sushi instead of noodles so as not to splash their outfits. Our wait staff and chef work in complete coordination. Kaiseki ryori brings a relaxed mood that is perfect for introducing to people special to you. You can enjoy it for engagements, family gatherings and, of course, r

It is a specialty sea urchin restaurant, run by a fresh sea urchin processing company. Feast on lavish masterful creations, not fixed to Japanese cuisine, prepared with no additive added fresh sea urchins without using any alum. Your five senses will be finely honed with the ever-changing seasonal delights of Hokkaido, including gibier and fresh seafood. The interior of the restaurant has a stylish atmosphere with large impressive windows of Japanese latticework. It is a sophisticated moment to enjoy sake while appreciating the selected potteries in a cool modern space with a Japanese motif. [Uni Murakami Hakodate ekimae restaurant] opened in 2019, as the third restaurant of [Uni Murakami] which has been loved by its guests since its foundation in 1999. The fusion between tradition and new concepts creates a new cuisine experience.

One of the famous Hokkaido seafood is sea urchin. At most of the market sea urchin is added with alum to keep the shape. [Uni Murakami Hakodate Main Branch] serves authentic additive free fresh sea urchin. Without alum, people can enjoy the original thick sweet taste. Not only the taste, but also the beauty is notable. The plump fresh sea urchin proves the freshness and also the skillful manual process from the shelling based on the 60 years of experience as a owner of fresh sea urchin process company.