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Steak Maruyama offers Hokkaido's Black Wagyu beef and various seafood delicacies prepared on the teppanyaki (iron griddle grilling). At the counter seats, where you can watch the cooking process, you'll experience a blissful moment where all five senses are indulged by the flames, aroma, and sounds. The recommended item is the "filet," which is soft and juicy. There are also a variety of luxurious courses that include live abalones. A selection of wines suitable for pairing with these dishes is available. If you are unsure of your choice, the chef will be happy to make a suggestion. The restaurant has counters where diners can get a close-up look at the teppanyaki experience. Many people visit the restaurant for dates, business entertainment, or to commemorate a trip.

Enjoy a sophisticated meal in VUE MER's elegant, glass-walled space, located on the 8th floor of Hakodate Kokusai Hotel. Committed to using local produce, this restaurant serves both steak and seafood. Options include Kuroge Wagyu (a type of high-quality beef) raised in Hokkaido and locally-caught ezo-abalone prepared teppanyaki style (ingredients grilled on an iron griddle). [Garlic Rice], with a fragrant aroma of soy sauce and garlic, is the perfect accompaniment to teppanyaki. Both courses and a la carte menus are available, so feel free to choose the options that fit your preferences. All tables are counter seating, so you can enjoy the chef's performance unfolding before your eyes. This restaurant is perfect for dates or celebrations, as well as entertaining, business meals, or even as a special treat for yourself.

Steak Maruyama offers a wide variety of Hokkaido's unique ingredients along with splendid performance. As the restaurant is adjacent to Maruyama Park, it is in an excellent location to enjoy a meal while viewing the scenery of the four seasons. The popular choice is the "Kaisen Nikusen Course," to savor both fresh seafood and selected Hokkaido's beef steak. There is also a large selection of wines to pair with the cuisine at the main branch. The list selected by the sommelier will support a wonderful pairing. The counter seats are the best part of the teppanyaki experience, where you can enjoy the food with all your senses. It's a superb restaurant suitable for special occasions, such as client dinners or anniversary celebrations, providing a wonderful time with your loved ones.

One of the dishes we take extra care in preparing is our roast guinea fowl. The sauce and cooking methods are classic, and bring out the exquisite, inherent flavors of the bird. We design our courses so that the centerpiece meat dish is the most memorable. We go to the market every week to purchase our ingredients. Our cook believes it is crucial to find and taste the ingredients on his own with his own tongue. When white asparagus and masu salmon are in season, he is sure to visit Hokkaido, where they come from. Cote d'Or is a sister restaurant of Chef Saizu's famous restaurant in Mita, Tokyo. But this story is not what really matters to customers. That is why it is most important to make food in our restaurant taste as delicious as possible. The space in the restaurant can accommodate about 70 people standing or 42 sitting. We also welcome use of the restaurant for wedding parties. Enjoy a reception with a course meal featuring typical Hokkaido ingredients.

The spring amuse-bouche is a layering of crustacean gelee and lobster consomme, white asparagus Bavarian cream, and white asparagus with veloute sauce. This dish brings out the exquisite taste of asparagus. Hokkaido is a treasure trove brimming with delights, such as asparagus, green peppers, lily bulbs, and potatoes. There are now many farmers cultivating Western vegetables, and it is easy to come by unusual vegetables as well. We feature simple exquisite tastes and seasonal ingredients. We develop our cuisine always keeping these two things in mind. We want to be sure not to waste the flavors of the ingredients, to allow our customers to enjoy the true tastes. The main dining space easily accommodates 80 guests. It can be used for wedding receptions or other large events. The Mikuni-style French cuisine is good for celebrating sunny days. You are welcome to contact us to discuss food options.

LA BRIQUE offers French cuisine using seasonal ingredients from Hokkaido and premium items such as Kobe beef in a luxurious and elegant space. The chef's specialties include "Kobe Beef Rump Steak," which will make you realize the charm of Kobe Beef, and "Chiboust and Mango Pudding," with just the right amount of sourness for an after-dinner treat. There is a wine cave with over 1,000 bottles of 150 varieties of wine selected to match the cuisine. Allows you to enjoy food and wine pairings to your heart's content. The restaurant has private rooms, providing a relaxing and comfortable atmosphere. The relaxed and friendly service makes it a perfect place for special occasions such as a rewarding day or an important anniversary and everyday moments with friends, loved ones, or family.

A casual and modern HITO by TACUBO is an Italian restaurant in Kutchan-cho, Hokkaido. It features ingredients from Hokkaido, respecting the food culture and agriculture born out of Niseko's majestic nature. Like the main branch in Tokyo, TACUBO uses a wood-fired grill to bring out the ingredients' natural flavors. You can enjoy aromatic meat dishes such as "Wood-grilled Hamburger" and "Tokachi herb beef sirloin steak."  In addition, a wide variety of alcoholic beverages, such as natural wine produced at local wineries and craft beer, are also attractive. Come and experience Hokkaido through its food as you feel the "connection between people" that is the restaurant concept.

Yoichiya Jikka Branch, a sea urchin specialty restaurant, offers selected sea urchins and tuna in a relaxed atmosphere. What truly captivates sea urchin lovers is the "5 Best Sea Urchin Comparison Bowl," purchased from various sources each season, all shining in golden. In addition, the "5 Varieties of Bluefin Tuna Comparison Bowl" is also popular, featuring tuna purchased from the renowned wholesaler Yamayuki in Toyosu, with different parts of the tuna and cooking methods. The restaurant's walls are decorated with scenes of Yoichi, creating a cozy atmosphere. This is a place loved by tourists and locals, where you can relax and enjoy your meal. There are also seats on the second floor where groups and families can unwind.

For the [Eel Nigiri], the chef use the tasty eel with fat from Miyagi. Because he boils it after grilling it perfectly, it comes out fluffy and tender. He makes his own sauce, which is added to the original sauce created when the restaurant opened. It is slightly sweet and goes well with eel. Liver of monkfish, which is local from Otaru, is soaked in salt water for half a day. Following that, I carefully remove the blood and other excess parts, and then steam it. Please enjoy it dipped in homemade ponzu sauce with seaweed, ginger, grated radish with chili, or kabosu (citrus fruit). He makes an effort to converse with the customers when he has time to pay attention to the surroundings after the busiest time passes. At the counter, local regulars and lone travellers can sit without hesitation and enjoy a conversation with the owner. It's the best place to sit. You can savor the chef's choice meal [Kaisen] and [Tenrai], which is only offered at the counter seating.