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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.

The seven or eight varieties of offal in this white miso soup give it lots of collagen. The mild flavor comes from the thorough cooking process, and its appeal is so great that most customers who come to our restaurant order it. The meat in our restaurant is A5 rank Japanese black Wagyu beef supplied from different areas of Japan. We have a daily special, so even if you come every day, you can still enjoy a different cut of meat each time. To give customers confidence in the safety of their food, we pay incredibly close attention to hygiene-the inside of the restaurant is spotless. We also work hard to create a friendly atmosphere. Other than the manager, all of our staff are men in their twenties from Kyushu. Whether you are dropping by after work, having a work function, a drinks party with friends, or going on a date, we have a positive, dynamic answer to all your dining needs. For groups of 16 or over, it is possible to reserve the restaurant. Please feel free to ask for details.

An extremely popular masterful dish by Kishikawa. 90% of customers order this dish! Please try the melt-in-the-mouth textures of our fantastic Dashimaki!

Unagi Komagata Maekawa is a long established restaurant that was established 200 years ago. They use carefully-selected [high-quality domestic farm raised eels]. Their [Unagi no Kabayaki(boiled eel basted with special sauce)], boiled eel with full of umami (Japanese savory taste) carefully charcoal-grilled and seasoned with their special sauce continued since its establishment, is a piece of work. Since this restaurant is located in Tokyo Soramachi and has a friendly air, it is suitable for casual dining for any generation from kids to the elderlies together during a visit to the area around Tokyo Skytree. They also serve a wide variety of nibbles, such as [sashimi] using in-season fish directly from Tsukiji and [3 types of delicacies in season], so you can use the restaurant not only for dining but also for a casual drinking party. This is an unagi (eel) restaurant where you can comfortably enjoy meals in a quiet Japanese environment.

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.

At our restaurant, we believe that both Okinawan food and Chinese food have distinctive flavors, so this dish is made using minced goat, chili peppers, and Okinawan-style tofu that is skillfully prepared as mapo tofu, thus showcasing a seamless fusion of both cuisines. Two kinds of Japanese peppers also add a spicy kick. We painstakingly procure authentic ingredients like goya (bitter gourd), naaberaa (Vietnamese luffa), and Okinawan carrots as we can't make our chanpuru (Okinawan stir fry) without them, and of course, all of our pibachi (white pepper) and luncheon meat all come from Okinawa. Our homemade chili pepper sauce also increases the breadth of our flavors. Service-wise, our open kitchen links directly to our counter seats, enabling us to communicate directly with our guests. Whether you have just arrived or are about to leave, our chef Tamayose will greet you himself to make you feel at home. There aren't many restaurants that stay open late in our area. That's why even chefs from surrounding restau

Fried in plenty of butter for a well-browned outside, our salmon meuniere is tender and plump on the inside and is garnished with lemon and capers to add tartness for a refreshing taste that goes well with white wine. We're proud of the work we put into this dish, removing the moisture from salted meat, and slowly simmering it in oil at 80 - 90 degrees celsius. The meat is then fried in a pan to remove the oil. The trick is to make it crispy on the outside, but juicy on the inside. We are always thinking about how to cook delicious food as simply as possible. We have contracts with farmers for organic vegetables and do our best to use ingredients that are not only natural, but also look beautiful on a plate. We cater to our diverse range of customers in order to provide the service they want.

Both me and my wife became certified master sake tasters three years ago. we both have different preferences in sake, so we examine one another's choices to put together the best sake selection possible. we also test various methods of drinking sake without a care for conventional styles. Our chef has made all kinds of business connections through his many visits to sake breweries, and we get fresh seafood delivered to us directly from Hachinohe harbor. We serve fresh fish that are rarely found in the area, like greenling, herring, and jacopever. My father still does most of the cooking and serving, but when it comes to Japanese sake, my wife and I run the show. We will not only teach you which one will taste best for you, but also how best to enjoy it. We offer not only delicious seafood and kamameshi (meat and vegetables served in a pot), but also fine, exciting new types of sake for you to enjoy. Whether you are relatively new to sake or a sake lover, feel free to drop by and try us out.

At Tokushige, we are famous for our high-quality, tender roasted skirt steak. Customers come back often to savour our famous stone roasted bibinbap, which features a complex profile of monja, ferns, vinegared fish, spinach, and shiitake, all prepared by hand. You won't be able to resist. We promise our customers a menu of fresh, safe, delicious beef purchased the very same day. It is our goal to provide you with the freshest ingredients and make your experience with us memorable. On weekends, we invite your family for a meal around one of our horitotatsu (heated sunken-in tables), or bring a large party of friends and gather around one of our large-group tables, where we will serve you the finest ingredients of the day.