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Great stress has been placed on the freshness of this seafood from local coastal waters, and technique backed by experience ensures that the meat is lightly grilled and tender. The steak sirloin and filets are made using the meat of carefully-chosen cattle from Sekitani Ranch Jersey, Tomuraushi, in the center of Hokkaido. Try this delicious meat whose flavor is on par with that of Japanese Black cattle. Also, constant care and attention are given in order to offer customers a meal that matches their pace. "Steak/Seafood Teppanyaki Kitakaze" located in the "Lounge＆Bar Kitakaze." In this place for adults you can eat your fill of teppanyaki, then casually enjoy cocktails, whiskey, other spirits, and conversation at the bar corner.

Only one menu of the chef's choice needs a prior reservation. There are counter seats, but Chef Kenichiro Iwata firmly says [I want to concentrate on cooking without being disturbed by the conversation]. Obviously, it is not a convenient restaurant, but this is what makes [Shiki Suikatei] special. Seafood is supplied from Volcano Bay or Minami Kayabe. Beef is Kuroge Wagyu (Japanese Black) from Hokuto, and vegetables are mainly local organic products. Chef makes his best effort to maximize the best quality. Sake selection also conveys the passion of brewers. Hidden in the residential area near Goryokaku, connoisseurs gather at the restaurant every night.

[Hakodate Seafood Izakaya Uomasa Goryokaku Main branch] reopened on November 15, 2016, after being relocated and renovated as [the main branch]! 132 guests can be seated at the same time in the banquet hall. They are also well known as [a renowned restaurant for banquets]. Many guests visit to entertain their clients with various local dishes from Hakodate in a relaxing private room with horigotatsu (sunken tables). They stock vegetables, meats, and seafood directly from the producers in this area, with the motto of "local production for local consumption." They also stick to using domestic ingredients and seasonings. You will see why they are popular when trying their specialties, such as [Sashimi of Live Squid]. Please make prior reservations, as they are often full not only on weekends but also on weekdays!!

My "Savory Egg Custard with Crab Soup Stock" consists of rich egg custard, overflowing with luxurious seasonal seafood such as urchin and thornyhead rockfish. A highly fragrant, rare dish, it's prepared with very sweet "Sapporo Yellow," which highlights the sweetness of the onions used and the distinctive umami-filled flavors of Nemuro crab miso-paste soup stock. Crab, botan shrimp, and other live seafood is kept in the restaurant's tank to ensure maximum freshness, and prepared upon order. I also stock the finest seasonal ingredients, bought directly from local markets and fishing harbors. I try my best to present them in beautiful plate arrangements, always striving to offer my customers the most enjoyable experience and the best service possible. Once or twice a month, I offer fish I caught myself on the menu. Cooking fresh fish you have caught yourself is a really special feeling, and I hope this heartfelt connection comes through in the dish itself. Please feel free to enquire about the catch of the day.

A classic example of Hokkaido gourmet cuisine, our fresh "Hair Crab" is picked from the restaurant's live tank and boiled to order. Enhancing the umami-filled flavors of crab meat with rich crab miso paste, it's a dish that blends with Japanese sake like nothing else. We also highly recommend other crab delicacies, such as the "Fried Red King Crab" and the "Hanasaki King Crab." The counter's glass display case, full of the freshest ingredients, is a real feast for the eyes. Leave the selection to the chef in the "Omakase" menu and enjoy the best seasonal products in dishes specially crafted to highlight their delicious taste. While Hokkaido seafood takes the spotlight, the chef always strives to bring out the very best out of all his ingredients, including selected meat and vegetables. His menus also occasionally offer delicacies, such as deep-fried char and masu salmon fished himself. The table seats are cleverly arranged with enough space between them to let customers enjoy their meal without bothering thei

Our restaurant was created to provide customers with genuine Japanese wagyu beef. Therefore, we offer an extensive range of wagyu beef that has been carefully selected. For our signature dish, we employ even more exacting standards to pick out the finest items for our recommended Special Course, which can be ordered as sukiyaki (hot pot stew) or shabu-shabu (sliced meat parboiled with vegetables). We have created a cozy interior inside the restaurant that is family friendly, because we want parents to feel comfortable about giving our beef to their children. In addition to families, we also welcome customers from overseas with our unique brand of hospitality. We hope to have you come in soon to sample our genuine wagyu beef, which has gained so much popularity in recent years.

This popular izakaya in Hokkaido loved by local people is 3 minutes by car or 8 minutes on foot from JR Chitose Station. As the owner previously had a restaurant in Kushiro, we serve fresh seafood sent from Kushiro every day. We focus on serving the best ingredients of the season, such as fresh Pacific saury from Kushiro available from the middle of July! We are proud of the extra freshness of our seafood! For example, we stock Pacific sauries directly from fishermen to be able to serve fresh Pacific sauries that were caught the same day! Please fully enjoy the best tastes of the season at our restaurant! You can also have oysters directly sent from Akkeshi all through the year! We also recommend Whelk and Atka mackerel directly sent from Kushiro! As we are also proud of our sushi with carefully selected fresh toppings, please try them when you visit us! We also serve various banquet menus, so please do not hesitate to ask.

While overshadowed by the fame of crabs and sea urchins, Hakodate is also famous for its squid, with one of the highest catchment rates in Japan. If you want to enjoy this Hakodate specialty, you must visit [Fresh Seafood Ikasei Main Branch]. There is a large water tank inside the restaurant to release the squids caught that day. Such squids are prepared as sashimi just after being ordered. The Japanese Flying Squid, known as common squid, is seasonal from June to December. This squid can be enjoyed fresh, including the giblets. From January to May, the Spear Squid is in season, and you can enjoy its firm, chewy texture and rich sweetness. The restaurant naturally prepares squid in many other ways too. After all, this is a shop specializing in squid, even going as far as including it in the shop name. Indulge in the flavors of squid with the wide array of local sake (Japanese alcohol) from Hokkaido or other areas in Japan.

I've already made it thousands of times the owner says with a smile. The skill he uses to create the flavors leads to a truly a great dish! The seafood paella is especially popular. Try it piping hot! With items such as Niikappu Koizumi farm's black pigs, Tokachi Mush, Ikeda beef, and Bi-o eggs, ingredients from Hokkaido are particularly invigorating. You can always find the perfect ingredients for cooking. We make an effort to never use artificial seasoning. We strive to offer food that is good for the body and delicious, while still being reasonably priced. With its calm atmosphere, Moonlight is a well-kept secret! Come enjoy Spanish wine and cuisine that pays great attention to quality without being stuffy.