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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.

Located around a 10-minute walk from JR Chitose Station, Nihon no Teppen Kani Club, with seafood directly shipped from Wakkanai Port, opened in June 2023. As the name suggests, this restaurant serves freshly picked fish caught from the foreshore of Wakkanai, located on the furthest tip of Japan (Teppen means "top" in Japanese). The horsehair crab, snow crab, and red king crab, all raised in the Sea of Okhotsk, a sea of drift ice, charm customers with their condensed flavors. The seafood is processed in the company's factory, so it can be enjoyed not only boiled or grilled but also as sashimi. The Grilled Luxurious Crab Set, where customers can enjoy seasonal crab, is highly recommended. The other seafood and vegetables, stocked directly from local seafood companies, are high-quality Hokkaido products. The stylish and bright interior has a welcoming atmosphere for local customers and tourists, making it incredibly appealing. 

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.

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.

Mia Angela is an Italian restaurant that uses carefully selected ingredients abundantly. With the concept of "MADE with HOKKAIDO," it offers specialty pizzas, pasta, and risottos made from Hokkaido-produced ingredients. The wine list is diverse, ranging from red, white, and sparkling wines to select wines perfect for special occasions. A variety of cocktails are also available. The restaurant's stylish interior is ideal for those who want to enjoy a meal in a relaxed atmosphere. It is neither too formal nor too casual, making it suitable for various scenes. Enjoy the delicious combination of Hokkaido ingredients, which Japan prides itself on, and fine Italian cuisine.

During his time in Tokyo, our chef perfected the art of making whelk in garlic butter and shrimp cream pasta. At any authentic Italian restaurant in Tokyo, these dishes would be prohibitively priced. But we offer these traditional dishes at a reasonable price right here. With its distinctive flavor, the shrimp cream pasta is by far our most popular dish. We insist on using local ingredients from Hokkaido exclusively, and the owner handpicks them himself. We also feature a wide selection of reasonably-priced, delightful wines. For 980 yen, we offer an all-you-can-drink sparkling wine option to go along with your meal. We serve authentic Italian cuisine while still providing an informal ambience that allows you to relax. This is naturally the perfect venue not only for anniversaries and other occasions, but also for a regular night of fine dining. We have projectors in our spacious area upstairs and there are private rooms in which you can watch DVDs. Our counter seating is popular among solo diners, and we als

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.

At Sushi Restaurant Ryutoshi in Susukino, where many of the best restaurants are gathered, the owner, who has devoted his career to sushi, serves his skillful dishes. The ingredients are mainly from Hokkaido and are rich in seasonal flavors. Some of the ingredients come directly from fishing ports and fishermen, so the excellence and freshness of the ingredients are guaranteed. Courses that cover all the best dishes, from appetizers to sushi and other exquisite dishes, are highly recommended. In addition, the a la carte menu and sushi assortments are also extensive so that you can fully enjoy the seasonal specialties that are only available at that time of the year. The restaurant has three private rooms and the main counter seating. Smoking is allowed in private rooms, making it a rare place for smokers. Come and enjoy the seasonal delicacies resulting from excellent culinary skills, and spend a blissful time with a delicious meal that will satisfy both your heart and stomach.

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.