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You can enjoy classical European cuisine in a sophisticated, semi-private room space. This restaurant offers both pre-fixe courses in which you can choose your favorite dishes and a la carte, creating a style that suits every guest group. Courses are ideal for anniversaries and special occasions, as you can select any combination of main dishes and appetizers you like. Popular menu items such as steak with specially selected black wagyu beef, beef tataki (seared beef), and fresh sea urchin consomme jelly can also be ordered as a la carte. The restaurant does not limit the scene of use by offering different ways to enjoy the food. From the usual little luxury to a special night once a year, it is the place for a wonderful day spent with your loved ones.

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 fragrance of scallions, the flavor of wasabi, and the secret sauce that has been made since first opening are three elements that match perfectly in the unagi wasabi donburi, a popular menu item at Fuji. We only purchase carefully selected, high-quality unagi of the day from a wholesaler that we have worked with since the previous generation. These unagi have soft and fluffy meat, are reasonably large, and have thin skin. You can better enjoy the delicious flavor of unagi by enjoying it grilled simply without seasoning or steamed in a bamboo steamer. With counter seats as well as raised tatami-floored seating areas, this is a restaurant where a wide variety of people, from couples on dates to families with children, can relax comfortably. For special occasions, we recommend the “Omakase Course,” which includes our famous unagi wasabi donburi. This is a homey restaurant where the friendly manager will come greet you.

Tempura fried in oil freshly pressed from sesame seeds. Soba handmade from homemade whole buckwheat flour. It is a dish we are proud to make from satisfying ingredients. Please give it a try! We fetch our vegetables and other local, seasonal ingredients ourselves. We offer a variety of flavorful dishes such as those that let you enjoy a sense of the season and some that let you savor the ingredients themselves. We endeavor to welcome our visitors with a smile. We make our food fresh in the hope that you'll be moved by the flavor the moment you taste it. For celebrations etc., please make reservations for small groups or larger. We have a separate building equipped with a tatami room that can hold up to 40 people. We'll wholeheartedly cook up dishes for you to match each scene.

Yanagawa is one of the best eel places in Japan. Fukusensou offers a variety of specialty dishes using high-quality eels, including the famous "Seiromushi (steamed eel)" with carefully selected eels. Skilled eel chefs grill each eel with great care over charcoal, resulting in an aromatic yet fluffy finish. The secret sauce, which has been passed down since the restaurant's establishment, accentuates the eel's flavor. The menu includes not only the standard grilled eel but also croquettes and fried rice made with eel, which are unique to Yanagawa. You can enjoy eel in many different ways. The restaurant has a private room for 4-5 people, a large room that can accommodate up to 160 people, and counter seats that welcome one-person diners, making it suitable for various situations. One minute walk from Nishitetsu Yanagawa Station. This is the perfect place to stop by for a memorable experience in Yanagawa. 

It is said that technique is vital with warm sake (Japanese rice wine), but Mr. Oda prefers to place an emphasis on the experience needed to choose the sake that matches the situation. Without being overly particular about brands, he judges the ideal temperature for the sake in order to present it when it's perfect. Our chef, Yoshio Aramaki, acquired his experience by training at famous Japanese restaurants in Kyoto. His cooking revolves around the fresh fish bought each day at the market and other seasonal ingredients. An expert in Japanese cuisine, his diligent hard work results in wonderfully refined and delicate dishes. We endeavor to offer each customer the best cup of sake possible, taking into consideration their preferences and the food they're eating. With nine seats, the counter has a limited amount of space, but with its lack of superfluous decoration, it bears some resemblance to a Japanese tea room. Ours is place suitable for a mature, refined gentleman. It's the perfect place for one, or perhaps

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

Matsutake offers a new style of shabu-shabu, where the ingredients are skewered and cooked in the broth. A wide variety of Shabu-shabu skewers are available, including beef, pork, chicken, seafood, and vegetables. Food is heated on the skewers, making the process smooth and efficient. Another benefit is not having to worry about using different chopsticks. Skewers are also a great way to enjoy some of the unique delicacies of Kushi-shabu, such as rolls (meat-wrapped skewers) of fresh vegetables wrapped with Wagyu beef or Galician chestnut pork. The restaurant provides various types of seating, from a counter for one person to sunken kotatsu seats. With a wide selection of alcoholic beverages, Kushi-shabu sets, and course menus, it can be used for many occasions, such as a fun party with friends, a girls' night out, or a family reunion.

One of our most popular dishes is the fresh pork belly seasoned with an original secret salt mixture before grilling. This pork belly also scores points for being very filling. We also hghly recommend our skewers of mince filled meatballs wrapped in pork belly. As our speciality is grilled skewers, fresh ingredients are of the utmost importance. The fresh ingredients at Genklya ensure that all our dishes are delicious and we are confident that you will feel revitalized after tucking into our yakitori (grilled chicken) -- served with a dose of our exceptional hospitality. For their premium taste, our skewers are very reasonably priced, starting at 70JPY each. We also serve the popular "Hoppy" drink, which goes really well with the skewers.