enoteca La RICOLMA (エノテカ・ラ・リコルマ) Hakodate

This restaurant is incredibly dedicated to the quality of each ingredient, making it a wonderfully niche spot in the best sense.You can truly feel the chef's meticulous craftsmanship in every dish. The standout for me this time was the "Anago Fritto" (fried conger eel). It was simply exquisite! The thick conger eel was rich in fat and melted in my mouth. The crispy coating provided a perfect contrast in texture and flavor, enhancing each other's qualities to the fullest. The way they utilize the ingredients, the cooking techniques, and the attention to detail in preparation are all top-notch. I highly recommend this place for anyone looking to enjoy a special dinner in Hakodate. It was a great meal! Less

This is a restaurant run by a husband, who trained in Tuscany, and his wife, a sommelier. The Italian dishes are carefully prepared using local Hokkaido ingredients. I was delighted to have two types of pasta. The abalone was also impressive. The selection of glass wines was extensive and delicious, served in high-quality glasses. While there is no pairing option, I appreciated being able to enjoy various wines at my own pace. Additionally, the exclusivity of having only two tables is truly luxurious. Less

I visited for dinner in Hakodate. The restaurant is located along a major road, but it was quieter than I expected, so I actually passed it by once. The ambiance is cozy, with soft lighting and spacious tables that make for a comfortable dining experience. Since the restaurant is run by a couple, the pace of food and drink service was indeed a bit slow. I apologize for dozing off towards the end due to fatigue from traveling.Overall, the food was delicious. The highlights were the marinated fugu, cold pasta with sea urchin, abalone dish, asparagus, and crab spaghetti. Each dish was so good that I wanted to order more.One area for improvement might be the alcohol selection. While there is a wide variety of wines available, it seems that glass wines are not as plentiful, with a focus on bottles. Since there are no pairing options, you have to decide for yourself. With only two groups per day, it might be challenging to keep bottles open for pairing. They also had some Hokkaido wines, but some had strong characteristics that didn’t quite match the dishes. That said, the food and the Burgundy glass wine were excellent, so I will definitely return when I visit Hakodate again. It was a great meal! Less

The restaurant I was most curious about in Hakodate.The dinner omakase course is priced at JPY 18,700 only.Prices may vary due to the use of seasonal ingredients.● Hakodate Cherry Salmon with Marinated Aromatic VegetablesIn Pisa, Tuscany, where I trained in Italy, the local dish features steamed salmon topped with aromatic vegetables. I evolved this concept to create my own interpretation. The fish is prepped and cooked, with the skin removed and coated in herb breadcrumbs.Fish: Nagahashi Shoten, Free Market● Chilled Pasta with Live Hairy Crab and Homemade ChitarraChitarra is a traditional pasta from Abruzzo, made using a special tool resembling a guitar, resulting in a square cross-section. The live hairy crab is steamed and served with olive oil.Olive Oil: Primo Olio's premium olive oil● A Dish of Hakodate Ezo AbaloneA classic dish. The aroma of abalone and the fresh scent of the ocean from Hakodate are accented with Italian salt and capers.● Asparagus Velouté from Jet Farm in Atsukawa, served with Onotama's Onsen Egg from Nanae TownThis dish features fragrant spring asparagus prepared in various ways. The "Velouté" is a smooth, rich soup inspired by Italian white asparagus Milanese. Topped with onsen egg and Parmigiano cheese, served at a slightly warm temperature to enhance the sweetness of the asparagus.● Fried Anago (Conger Eel) from Kamiso in Hokuto, served with Spring DaikonEnjoy this with a lightly bitter marinated spring daikon.Vegetables: Pan no Mori, Hakodate● Spaghetti with Tomato Sauce and Kinmedai (Golden Eye Snapper) from Chihai● Roast Black Wagyu Beef from Oguni Farm in HokutoSauce: Italian Lentil SauceSide: Kitakami (Potato) SformatinoOn this day, it was Sirloin Cap.● Choose either Dessert or Cheese(1) Today's Dessert: Semi-Freddo Tiramisu(2) Today's Cheese Assortment:- Sachi, Cow's Milk Cheese from Shiawase Cheese Factory, Ashoro, Hokkaido- Mokitoushi, Cow's Milk Cheese from Shiawase Cheese Factory, Ashoro, Hokkaido(3) Fresh Goat Cheese from Yamada Farm, Nanae TownAcacia Honey from Takishita Farm, YoichiI chose the Semi-Freddo Tiramisu.● Coffee Beans from Hakodate Chilar Coffee Shop● Levain Bread from Ooba Bakery in Mori Town & Homemade BreadNatural yeast bread from Ooba Bakery, Akaiwa, Mori Town, baked in a traditional style.Every dish was meticulously prepared, well-balanced, and delicious.It was even more wonderful than I had heard.I definitely want to visit again! ☆ Less

■Visit Details I visited in June 2026 on a weekday evening. Since this restaurant operates on a reservation-only basis with only two groups allowed per day, securing a spot on the desired date is not easy. Fortunately, there happened to be an opening this time, although I was quite anxious about whether my reservation was confirmed. The location is about 1.5 km from Goryokaku Station, making access by car or taxi the most practical option. I took a taxi from my hotel. ■Order Details The only option available is the omakase course. The food alone costs just under JPY 20,000 per person, and with drinks, it was around JPY 20,000 per person. The wine selection is incredibly extensive, so the total can vary if you order bottles. The flow of the meal included marinated cherry salmon from Hakodate with aromatic vegetables, cold pasta with purple sea urchin (homemade chitarrini), Ezo abalone from Hakodate, fried conger eel from Kamiso, asparagus velouté from Atsukawa, risotto with Japanese pufferfish, spaghetti with live hairy crab, and roasted black pork from Setana, along with a cheese platter. ■Impressions The dishes beautifully combined southern Hokkaido ingredients with Italian techniques, showcasing exceptional quality in each plate. The roasted black pork, cooked to a perfect rosy hue, highlighted the sweetness of the fat, leaving me with the impression that it was the best pork dish I have ever had. The cold pasta with sea urchin was also unforgettable. Considering the quality and price, I felt the cost performance was outstanding. ■Details of Each Dish The cherry salmon was baked with herb breadcrumbs, cooked through while marinating. The abalone was served with an exquisite rich sauce reminiscent of its liver. The asparagus velouté was enhanced with a soft-boiled egg and Parmigiano, bringing out its sweetness. The risotto featured Japanese pufferfish, providing a memorable texture. The meal concluded with three types of local cheese served with honey. I highly recommend this place for anniversaries, dates, or anyone seeking a memorable dining experience in Hakodate. The menu, which even specifies the producers' names, left a great impression. *For a detailed review and many photos, please visit my blog: https://shamo-rock.com/13759/ Less

This was my second visit! The meal cost JPY 17,500, which was paid in advance. For drinks, we had 5 glasses of wine, totaling just under JPY 10,000 for two people. Every dish was absolutely delicious, and I felt the cost performance was exceptional. The pasta is homemade by the chef, and the cooking was perfect—so incredibly tasty. They focus on ingredients sourced from Hakodate, allowing us to enjoy everything we wanted to try. It's worth coming to Hakodate just for this place. I definitely want to come back again! ^_^ Less