maison FUJIYA hakodate (メゾン フジヤ ハコダテ) Hakodate

Maison located at the top of a cobblestone slope leading to Mount Hakodate.From the top of the slope, you can overlook the city and even see the streetcars running.At night, the view must be stunning.The lunch course priced at JPY 8800 includes an amuse-bouche, two fish dishes, and a hearty meat dish.Each plate is wonderfully enjoyable, showcasing Hokkaido's vegetables and fresh seafood.The unexpected combinations of bold ingredients like squid ink, prosciutto, and garam masala are delightful. I definitely want to return for dinner next time. Less

The main highlight of my summer trip to Hakodate.This striking white building is located at the end of Nijukkenzaka, a slope at the foot of Mount Hakodate, making it quite prominent.Not only is the view from inside stunning, but I could also see this building beautifully from the Hakodate Kokusai Hotel where I stayed. Its location truly feels like the center of Hakodate's dining scene, making it one of the top spots in the country.I heard from others that this place used to be a crab restaurant.For dinner, there are two courses available, and I opted for the special course priced at JPY 24,200. In conclusion, choosing this was definitely the right decision. The dishes were creatively crafted and delicious, with a unique flair that I really appreciated.If this restaurant were in Tokyo (considering the location as well), the prices would likely be nearly double. If more visitors come, it could even achieve a Tabelog Silver ranking. With its location, it’s a fitting destination for a Hakodate trip, and it’s convenient to head straight to the Hakodate Ropeway afterward (though I had to skip it due to the high humidity).Although it’s French cuisine, the atmosphere is welcoming even for solo diners.Here are a few standout dishes that left a strong impression on me:ーーーーーーー- Abalone: I’m not usually a fan of this ingredient, but the combination with beets and the sauce made it quite enjoyable.- Abe Beef Pie: This dish includes foie gras and wraps four types of meat around the Abe beef and foie gras, with a rich sauce.- Skate (Rays): This black, round fish was seasoned with curry-like spices, creating a unique flavor that was completely new to me. It seems to be a specialty of this restaurant.Amuse Bouche:- Sea Urchin and Lamb Tartare: The strong flavor of the lamb surprisingly pairs well.- Corn Mousse with Sweet Shrimp: The sweetness of the cold corn harmonizes beautifully with the sweet shrimp, evoking a sense of summer.It’s great that they also offer oysters. However, I personally don’t find sweet sea bream appealing, so I wasn’t particularly impressed by that dish (it’s rare for me to enjoy sweet sea bream).ーーーーーーーWhen visiting Hakodate, I highly recommend securing a reservation here first. I didn’t find it too difficult to book.Also, I recommend the special course even for lunch. I hope to visit again someday. Less

Maison FUJIYA Hakodate is a French restaurant located about an 8 to 10-minute walk from Jujigai Station.If you visit Hakodate, this is a must-visit spot that offers classical French cuisine made with abundant local Hokkaido ingredients. It has been recognized as one of the top 100 French restaurants in the East for 2023 and 2025, and has also been awarded the Tabelog Bronze from 2024 to 2026.Situated at the top of Nijukkenzaka, a popular tourist area in Hakodate, the restaurant boasts a stunning white-themed exterior that leaves a lasting impression. The interior is clean and inviting, and the sophisticated service is impeccable.Here’s what I enjoyed during my visit:-----------------------------◾️ Sweet Shrimp We started the course with finger food featuring sweet shrimp on a tart shell. The refreshing aroma reminiscent of lemongrass provided a delightful accent, making the sweet shrimp dance in my mouth.◾️ Corn This dish showcased a rich and sweet Gold Rush corn soup, complemented by corn ice cream and popcorn. The variety of textures created a harmonious flavor that corn lovers will absolutely adore!◾️ Skate A specialty dish featuring skate cheek meat wrapped in prosciutto, deep-fried in squid ink batter, and seasoned with garam masala. It’s rare to enjoy skate cheek, and the creativity of combining it with squid ink batter and sauce is impressive.◾️ Horse Mackerel The star of this seafood dish is grilled horse mackerel, paired with marinated new onions, round shiso leaves, and a transparent tomato sauce infused with green onion and ginger oil. The acidity of the onions and the aroma of the shiso blend beautifully, while the rich and fatty horse mackerel ties the dish together.◾️ Barley Pork The main course featured a generous serving of sautéed barley pork on a large plate. Various sauces, including mustard, ginger mousse, and carrot puree, highlighted the deliciousness of the pork.The side dish, potato gratin made with aged potatoes from Obihiro, was also exceptional. The rich and creamy sauce paired perfectly with the deep sweetness of the potatoes, creating a wonderful balance!◾️ Palate Cleanser After the main course, we enjoyed a palate cleanser made with plums and cream cheese in a blancmange. Its smooth and creamy texture, along with its gentle acidity, left a lasting impression.◾️ Dessert The dessert was a chocolate mille-feuille with crispy chocolate layers sandwiched with cream and blueberries. The pairing with rich and mellow milk gelato was fantastic, and the balance of sweetness and bitterness was exquisite!◾️ Mignardises The course concluded with beautifully plated, colorful, and high-quality macarons as tea sweets.-----------------------------This French restaurant is also easy to book through PocketConcierge, making it a convenient choice for diners. I highly recommend visiting!Thank you for the wonderful meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

I returned to this restaurant because it was so delicious last year.Once again, the service, food, and view were excellent.Today, I opted for the special course with pairings, and added cheese and drinks. The pairings, which included some Japanese wine, complemented each dish perfectly.Here’s the menu:Amuse-bouche:- Scallop, Japanese radish, caviar → The texture and acidity were great.- Sea urchin, lamb tartare → The use of spices was impressive, and it paired well with the sea urchin.- Corn mousse, sweet shrimp, consomme → The corn was sweet and smooth, creating a wonderful combination → Delicious!Hokuto Garou Oysters → Delicious!The acidity was just right, and the coconut essence didn’t overpower, enhancing the flavor of the perfectly steamed oysters.Skate → Always a favorite. It has a complex flavor that can only be found here.The use of spices is truly skillful.Shima Aji → The flesh was rich and tasty. The sauce with plum added sweetness and acidity. It was also nice to eat it with the condiments mixed with onions.Ezo Abalone → By far the best dish.The abalone itself was delicious, but the bell pepper that accompanied it was outstanding. The sweet bell pepper on top of the abalone had a perfect texture. What impressed me the most was the sauce—it was rich and flavorful, pairing well with the ingredients.Sweetfish → Crispy on the outside, served with a sauce of clams and basil.Abe Beef in Puff Pastry → Perfectly cooked, fragrant, and the flavors of the foie gras and beef came through, pairing well with the heavy sauce → Delicious!I also added cheese.And then for dessert, there was a mille-feuille with ice cream and something I forgot.Macarons were also served, but I forgot to take a picture.While the food was exceptionally delicious, the service was also remarkable. Being remembered a year later made my second experience feel special.I heard the kitchen has expanded and is putting more effort into menu development. I definitely want to go back! Less

I had lunch alone, but I was guided to a prime seat. Dining while enjoying the wonderful view on a sunny day felt truly luxurious.I opted for the JPY 8,000 lunch course, paired with four glasses of wine selected by the chef.Each dish featured local ingredients, showcasing meticulous craftsmanship. Everything was delicious, and since I was quite hungry, I realized that most of my photos were of half-eaten dishes when I looked back at my album... my apologies.First, I enjoyed a Champagne paired with complex squid and caviar finger food. Next was a soup made with sweet corn and popcorn ice.I had a 100% Hakodate Chardonnay, "Domaine Montille's "望 Chardonnay Bellevue 2023."It had a fragrance reminiscent of small white flowers. Light yet crisp with acidity. I was a bit apprehensive thinking, "Is this a domestic wine...?" but it exceeded my expectations in the best possible way.I paired it with a specialty featuring skate and squid ink with spices, resembling small stones. Then, there was lightly grilled herring, a local delicacy, served with a salad of white onions that had no unpleasant spiciness.The absence of spiciness allowed the natural sweetness of the onions to shine. I was pleasantly surprised by this dish. It was refreshing and felt energizing.Particularly memorable was the Matsunami sea bream.It paired beautifully with the Puligny-Montrachet in the photo. The 2019 vintage had a well-balanced acidity, a buttery flavor that wasn’t overwhelming, and a rich aroma. It was like a soothing balm for the soul, reminiscent of the wonderful old Burgundy whites, served with two types of sauces and crispy skin. The elegant Matsunami sea bream was stuffed with scallop mousse and zucchini blossoms. Each pairing was intriguing and delightful. I also enjoyed it with bread and Calpis butter, as well as a rillettes reminiscent of Gokatteya Yokan. Pure bliss.For the main course, I had braised cheek meat in red wine sauce. The side dish was a rich potato gratin, aged for an impressive 18 months.I paired it with Pinot Noir.It was fresh yet robust in flavor, with fine tannins. While it had hints of grain and a slight gamey quality, it was complex and had a natural, classic feel.Dessert was a bit rushed due to prior commitments. I had the macarons wrapped up to enjoy with my grandparents! With wonderful dishes and perfect service, I had a fantastic time. Less

A French Dining Experience with a View at Maison FUJIYA HakodateLocated at the top of Nijukkenzaka, Maison FUJIYA Hakodate is a charming white house that offers stunning views of the city. As I climbed the slope from the port, I was a bit apprehensive, thinking it might be a pretentious place. However, from the warm welcome at the entrance to the attentive service at my table, everyone was friendly and welcoming. Thanks to this, I enjoyed a wonderfully comfortable dining experience from start to finish.There are two course options, and I chose Course B for the day. We toasted with Nicolas Feuillatte Grand Réserve Brut. As I opened the menu, I was delighted to see a list of local delicacies: sweet shrimp, Hokuto oysters, skate with squid ink, striped jack, scallops, flounder with flower zucchini, and Oguni beef. The dishes kept coming, and by the time the main course arrived, I was already quite full. The oysters were beautifully presented, buried in ice with a refreshing white quenelle garnished with lime zest. The premium rillettes served in a tube were perfect for spreading generously on the delicious bread.Each dish was unique, and there were moments when I thought, "This is quite elaborate; is this what French cuisine is like?" I realized it was just a matter of my own unfamiliarity with such dishes. Nevertheless, everything was genuinely delicious.The dessert was equally delightful. A thin chocolate pastry filled with cream was accompanied by a pure white ice cream. To finish, six macarons were beautifully arranged like fruit on a glass tree. Before I knew it, the slope and the city outside the window had completely darkened.Overall, I left feeling completely satisfied. I was impressed not only by the food but also by the view and the service. I would love to return someday. Less

【Conclusion】A perfect place to conclude your evening in Hakodate with exquisite cuisine and wine that showcases the local ingredients of the southern region.I took my family on a trip to Hakodate. After deciding to visit in June, we were captivated by the climate and charm of the town, so I brought my family along. We played at Onuma Park, checked into a hotel near the red brick warehouses, climbed Mount Hakodate, and then headed to this restaurant, creating a wonderful itinerary. I made a reservation through Tabelog, pre-selecting the "B Course" and settling the bill in advance. Since I have an elementary school child, it was fine as long as they could enjoy the same course as the adults.This restaurant is located in a white building right in the middle of the slope leading up to the ropeway from the Hakodate Red Brick Warehouse. It used to be a souvenir shop but has been entirely transformed into a restaurant.Upon arrival, a somewhat imposing gentleman greeted us and led us to the second floor via the elevator. The space was large, but there were only about three other groups of customers besides us, one of which was a couple of Caucasians.After looking at the menu, I decided to go for a wine pairing, which included four types: champagne, white, white, and red. I requested this pairing, although the price wasn’t listed, I estimated it to be around JPY 10,000.The meal began with champagne, "NICOLAS Feuillatte." It was the same as what you would order a la carte. With a refreshing aroma reminiscent of white fruits and smooth bubbles, it was a delightful and elegant champagne.The "Herring" was sourced from Hakodate. It was rich in fat and served on a sablé, topped with yogurt cream and black truffle. It had a strange harmony that made me look forward to the upcoming dishes.The "Hokuto Garo Oysters" were steamed local oysters served with a combination of lemon sorbet, coconut milk, and oyster ice cream. My companion, who dislikes both oysters and coconut milk, found this interesting combination surprisingly palatable, as the flavors complemented each other beautifully. I, on the other hand, was very satisfied with the thick oysters.The next white wine was a Chenin Blanc from the Loire Valley in France, "Les Rosiers" by Béruvière Janier. It was refreshing with a mineral quality and a rounded fruitiness, making it easy to drink and delicious.The "Skate with Squid Ink" was the restaurant's specialty. At first glance, it appeared as a black sphere, but it was a dish combining skate cheek meat, squid ink skin, and curry sauce. It was a light yet flavorful and intriguing fish dish.The "Foie Gras with Tomato" was served with brioche. It looked like a colorful assortment of tomatoes, but the foie gras was cleverly disguised to resemble an orange tomato, making it hard to distinguish at first glance. The tomatoes were naturally sweet and delicious, while the foie gras was soft and best enjoyed with the brioche.The second white wine was "MICHEL CAILLOT MEURSAULT 2017," served at a higher temperature. It was smooth and creamy, possessing a richness akin to red wine while still showcasing the elegance of white wine.The "Anago with Eggplant" featured fried conger eel served over a pudding-like dish (similar to chawanmushi) with eggplant and spinach mousse. Each ingredient could be enjoyed together or separately.The "Flounder with Flower Zucchini" had a sauce made from zucchini. Eating the white fish with the sauce was incredibly delicious.The red wine was "Domaine Virginie Thunevin Rouge 2019" from Bordeaux's Gironde. It had a layered berry aroma and an impressive full-bodied flavor that was unlike any I had tasted before.The "Oguni Beef" comes from a Wagyu farm in Hokuto City, Hokkaido. This brand of beef is rarely found outside the southern region. It was served with shallot sauce. The texture was excellent, and the fat felt crispy, making it a memorable dish that I would recommend to foreigners.For dessert, we had "Cream Cheese, Shallots, and Plum Ice" for a refreshing finish, followed by chocolate and ice cream for chocolate lovers. After coffee, we concluded with a tower of macarons, a grand finale that left the guests thoroughly satisfied. I was quite full and immensely satisfied with the local ingredients. The wines were all wonderful, and I believe the quality is unmatched in Tokyo. The total bill for three people came to around JPY 66,000.As the last customers, we were escorted outside by the staff, who watched over us as we walked down the dark slope. This is a must-visit restaurant in Hakodate, leaving a strong impression of the city. Less

Everything about this place is perfect—food, scenery, and service!Located at the foot of Mount Hakodate, you’ll find it after climbing the slope from the streetcar station, where a white wall and a blue door await.Upon entering, you are warmly guided to the second floor.There, you’ll discover 7 to 8 tables with a breathtaking view of Hakodate.The sky, city, and sea all come into view, creating a first impression that elevates your spirits!The menu focuses solely on the ingredients, showcasing a commitment that truly captivates.The dishes are impeccable in appearance, taste, texture, and aroma—refined and thoughtfully crafted.There’s no need for further explanation.You’ll understand everything once you visit, see, and taste it for yourself. Less

Everything about this place was perfect French cuisine—flavor, service, appearance, ambiance, and value for money. In Tokyo, a lunch like this would easily cost JPY 15,000.As I drove up the hill, a charming white Western-style mansion came into view. That was Maison Fujiya. I was filled with anticipation at its stylishness.I was guided to the second floor by elevator and seated at a table. The interior featured about four tables by the windows, offering a view of the streets of Hakodate, allowing for a leisurely lunch experience.I had pre-ordered the JPY 8,800 course.【Herring】 As soon as it touched my tongue, the fresh scent of the ocean filled my mouth. It was a highly refined dish.【Gazpacho】 The first bite left a strong impression. It was a passionate flavor that combined acidity and spiciness, overwhelming yet never boring with each sip.【Gaspé Squid Ink】 Inside the hot, crispy coating infused with squid ink was ray fish. This combination was also impressive.【Flounder】 Again, the fresh scent of the ocean spread in my mouth. The seasoning was just right, with no unpleasant odors. It was fluffy and paired perfectly with the white sauce.【Beef Cheek】 The tenderness of the meat and the exquisite red wine sauce were exceptional. Even more remarkable was the sweet potato gratin served alongside it. Despite having no sugar added, the potatoes were sweet and melted in your mouth. Apparently, all these ingredients are supported by special producers from Hokkaido.It was undeniably delicious. Overall, it was an astonishingly exquisite French dining experience. Less

Located at the foot of Mount Hakodate, the surroundings are filled with charming churches and Western-style buildings, creating a lovely atmosphere. After being welcomed on the first floor, we took the elevator to the second floor. The exterior of the white building is complemented by an interior that features a white color scheme. The cobblestone slope and the view of the sea provide a stunning landscape.The service was impeccable, and I enjoyed engaging in wine discussions with the sommelier. The dishes skillfully utilized local ingredients, and the balance of spices, herbs, and seasonings was exceptional, filling the air with delightful aromas. The wine pairings were also excellent, leaving me very satisfied.Since this was my first visit, I rated it ☆4.6, but I believe that after 2 or 3 more visits, it will deserve an even higher score! Less

A French restaurant in Hakodate that excels in scenery, cuisine, and service.I made a reservation through Pocket Concierge and visited "maison FUJIYA hakodate," a stunning white house restaurant located at the top of Nijukken-zaka in Motomachi, Hakodate.The space, primarily white, features large windows that offer a breathtaking view of the city and sea, creating an open and airy atmosphere. Natural light fills the interior during the day, providing a sense of comfort as if time is flowing slowly. It truly is a beautifully crafted space.Recognized as one of the top 100 French restaurants in the Tabelog French EAST category, it has also received multiple years of the Tabelog Award Bronze, making it a representative French restaurant of Hakodate. Additionally, it continues to be featured in the Goûte et Mieux guide.Chef Keisuke Fujitani, who established this restaurant after earning a Michelin star at "Restaurant FUJIYA" in Sapporo, relocated to Hakodate. He currently supports the restaurant as the executive chef, while Chef Yuki Ito has taken over the kitchen. Their style expresses the ingredients of the southern region with a modern sensibility, grounded in classic techniques.On this day, I enjoyed the Lunch A Course. The dishes not only looked beautiful but also skillfully highlighted the natural flavors of the ingredients. Each dish was incredibly delicious.One standout dish featured a black spherical item, where skate was wrapped in prosciutto and shaped into a ball, with a crispy exterior and surprisingly hot interior. The squid ink sauce enhanced the umami, making it a memorable dish unique to this restaurant.Another dish, using Hokkaido kanro and surf clam, was beautifully garnished with kanro (melon) on top, creating an eye-catching presentation. The main dish, beef cheek, was so tender that it didn’t require a knife, and the sauce was classically prepared. The accompanying make-in potatoes were also sweet and delightful.The colorful macarons displayed in a glass sculpture were irresistibly cute, making you want to take photos. Additionally, the birthday plate was vibrant, and I felt that the satisfaction for special occasions was quite high.The service was attentive, and the balance of space, scenery, cuisine, and service was excellent. This is a renowned restaurant that should be the first name mentioned when considering French dining in Hakodate. I definitely look forward to visiting again.Lunch Limited A Course JPY 8,000▷ Herring Sabre▷ Gazpacho with Octopus Oil▷ Skate with Squid Ink▷ Hokkaido Kanro and Surf Clam▷ Ishinagi▷ Beef Cheek▷ Shiso, Ume, and Cream Cheese▷ Dessert Miniardises (Cocoa Millefeuille Ice Cream)▷ Macaron Tower▷ Coffee———————————————————————Thank you for reading my review.If you are interested in this restaurant,please bookmark it by clicking the "Save this restaurant" button below! ♪——————————————————————— Less

I visited for lunch during my trip to Hakodate. The restaurant is located on a hill, and the cute building with its light blue door stands out as you walk up! The dining area is on the second floor, accessible via an elevator from the first floor. The view from the window is absolutely stunning! The weather was perfect, allowing us to enjoy the blue sky and the sea.- Herring Crispy sable with herring.- Gazpacho A composition of yogurt cream, sliced octopus, and basil oil.- Skate This dish features skate cheek meat wrapped in prosciutto, encased in a jet-black squid ink dough seasoned with garam masala. The skate inside was tender and incredibly delicious.- Hokkaido Kanro and Surf Clam Blue cheese cream with melon and surf clam. A refreshing dish perfect for summer.- Kinagi Served with white wine butter sauce. It pairs well with zucchini cream and the crunchy texture of dried zucchini.- Braised Beef Cheek in Red Wine So tender that you don’t even need a knife! The accompanying potatoes are sweet and absolutely delicious—these are aged May Queen potatoes.- Dessert We started with a refreshing dessert of plum, shiso, and cream cheese to cleanse the palate. Next was the chocolate mille-feuille, filled with plenty of berry sauce and sandwiched with vanilla cream. It was served with milk ice cream. And then there was a tower of macarons. Visually vibrant and incredibly cute! We enjoyed it all with tea after the meal. Less

This is a lovely restaurant located in a spot with a fantastic view in Hakodate. The scenery and atmosphere are great, and the lunch offers excellent value for money, so I made a reservation to visit. The dishes were a wonderful blend of creative cuisine and traditional recipes using Hokkaido ingredients. To start, I enjoyed herring cookies, tomato and octopus gazpacho, squid ink with melon and surf clam, sautéed soy, braised beef cheek, and a trio of desserts. For a lunch price of JPY 8,000, this is quite a bargain.The first half of the meal featured creative dishes prominently showcasing Hokkaido ingredients, while the fish and meat courses were prepared in a traditional French style. The sautéed dishes with butter, lemon, and white wine sauce, as well as the braised beef cheek in red wine sauce, were remarkable, highlighting the deliciousness of the sauces while maintaining a good balance with the ingredients. The pairing with wine was exceptional. The warm welcome, attentive service, and even the chef personally seeing us off made this restaurant a truly enriching experience. Without a doubt, it is the number one restaurant in Hakodate. Less

I made a reservation and visited on a Saturday night. The restaurant is located at the foot of Mount Hakodate, just near the ropeway station. It's situated up a hill, and from the seats, you can enjoy a panoramic view of the city of Hakodate. They offer only course meals, and I ordered the standard course. The menu only lists the ingredients (mostly locally sourced) and the producers, so you won’t know what dishes to expect until they are served. Each dish creatively combines various ingredients with the main ingredient, and the balance of flavors was outstanding and very enjoyable. The cooking was perfect. The potato (May Queen) served with the meat was said to be aged, and it surprised me with its sweetness, comparable to that of chestnuts. The baguette is sourced from a famous shop in Tokyo and baked fresh. You can feel the attention to detail in every aspect, and I highly recommend visiting if you come to Hakodate. You can enjoy both the location and the food! Less

An annual delight! This summer, I ventured beyond Kanto to the charming city of Hakodate!Located on Nijukkenzaka, which stretches from the foot of Mount Hakodate to the Hakodate Morning Market, this French restaurant is run by a chef born into a fishing family. He skillfully utilizes Hokkaido's fresh ingredients to create classic French cuisine.Chef Keisuke Fujiya, originally from Esashi in southern Hokkaido, gained experience at a Michelin-starred restaurant in Sapporo before opening his own establishment in June 2020.One of his commitments is to always include "freshly fried and baked" dishes in the course menu.This renowned restaurant has been featured in the Japanese edition of the restaurant guide "Goûte et Mieux" for three consecutive years: 2021, 2022, and 2026!Currently, the chef's legacy is carried on by the second-generation chef, Yuki Ito, along with a dedicated pastry team led by Chef Pâtissier Yasushi Shiba, who crafts delightful petits gâteaux and desserts daily.Hailing from Kutchan, Chef Ito has a deep respect for the ingredients from Hakodate and southern Hokkaido, using local specialties such as oysters from Chihai, cherry salmon from Esashi, squid, hairy crabs, anago (conger eel), scallops, and hokki clams from the Tsugaru Strait and Funka Bay, as well as the "King Shiitake" mushrooms from Nanae.The restaurant's decor is meticulously curated, featuring chairs from Carl Hansen & Son, blown glass by artisans from Otaru and Lake Toya, Arita ware, and dishes by French artist Jean-Louis Coquet, each piece carefully selected.Upon making a reservation, I visited during the first lunch seating, enjoying a peaceful start to my meal. The waitstaff were all strong gentlemen, exuding a friendly atmosphere that made the experience feel relaxed and welcoming.They were also very knowledgeable and answered all my questions about the ingredients.⚫︎ Herring (Yogurt Cream, Sablé) → Thick, tender herring paired with a crispy, fluffy sablé. The saltiness from the olives and garlic combined with the creaminess of the yogurt created a dish that melted in my mouth, building anticipation for the courses to come.⚫︎ Gazpacho (Hakodate Octopus, Tomato) → The thinly sliced octopus was incredibly tender and easy to bite into. The refreshing basil sauce and the fresh aroma of tomatoes provided a cooling sensation, perfect for the warm weather.⚫︎ Calpis Butter, Original Butter Pâté, Baguette → The creaminess of Calpis butter is truly unique. The fragrant, chewy baguette made from high-quality wheat was so delicious that I wanted to enjoy it plain without any sauce!⚫︎ Skate (Skate Cheek, Prosciutto, Squid Ink, Garam Masala) → This is the restaurant's specialty. I was thrilled to see skate on the menu, as I rarely get the chance to eat it! The skate wrapped in crispy prosciutto created a delightful contrast in texture with the tender skate. The simple flavors were beautifully complemented by the spicy garam masala sauce.⚫︎ Hokkaido Kanro True Tsubu (Blue Cheese Cream, Nasturtium) → After the hot dishes, a refreshing salad followed. The Hokkaido Kanro, a local specialty, has a flavor reminiscent of a cross between cucumber and melon. Thinly sliced, it was easy to eat. At the bottom, there was soft squid with a nice texture! The blue cheese cream was not overpowering and served as a delicious sauce that tied everything together.⚫︎ Barley Pork (Shallot Sauce, Carrot Cream, Ginger Cream) → This pork was surprisingly tender and moist despite its thickness! The vegetables had the perfect amount of crunch and sweetness, making it truly delicious. I enjoyed changing the flavor with the sauce, but I especially loved savoring the natural umami of the meat itself!⚫︎ Obihiro's 18-Month Aged Winter Potato Gratin → As the staff mentioned, this could easily be considered the main dish due to its incredible flavor! The gratin, made with potatoes that have been sweetened by resting under the snow, was served hot and seasoned only with cheese. It was so sweet and delightful that I was truly moved! I could see why this ingredient is loved by three-star chefs, and I wanted to have seconds.⚫︎ Dessert (Plum Ice Cream, Shiso Jelly, Cream Cheese) → The first dessert featured plum ice cream and shiso jelly. Both were refreshing and evoked the feeling of early summer, making for a light and enjoyable sweet treat. The cream cheese added a nice richness.⚫︎ Dessert (Hakodate Strawberry Tart, Strawberry Ice Cream) → The tart crust, made with homemade yeast, was infused with chocolate. It was wonderfully crispy, and the custard's sweetness was very refined, perfectly balanced by the strawberries' tartness. Even as someone who isn't fond of overly sweet desserts, I absolutely loved it!⚫︎ Mignardises (Macaron Tower) → The macarons were bite-sized and perfectly sweet, bringing happiness with every bite.Overall, I had a delightful experience from start to finish, enjoying delicious food in a wonderful atmosphere. I highly recommend this French restaurant as a highlight of your trip to Hakodate! Less

I’m about to enjoy my first French meal in Hakodate. I’m already tired of squid sashimi and sea urchin rice bowls, but I’ll still eat them! When I arrived at the restaurant, I was amazed by how stylish the building is. The owner has great taste. From the windows, you can overlook Nijukkenzaka, which is just fantastic.We started with a wine pairing that included champagne. The amuse-bouche was rich in flavor, giving an overall classic taste with a touch of nouvelle cuisine in its presentation. I absolutely love this kind of seasoning. They also serve bread with butter and rillettes, which is delicious too. Less

When you think of Hakodate, you might think of fresh squid and Sio Ramen! However, I had been eager to visit this restaurant, and I finally got my chance.The combination of ingredients was truly remarkable, with each dish overflowing with surprise, joy, and deliciousness.The oyster dish, in particular, was an extraordinary delight that exceeded my expectations.The staff were perfectly attentive, maintaining a pleasant balance of presence without being intrusive, allowing us to enjoy our meal in a calm and relaxed atmosphere.I would love to return to this restaurant in a different season. Less

A white building located at the top of Nijukkenzaka.In 2025, Chef Ito, a former sous-chef, will showcase his skills as the second head chef.Lunch options are priced at JPY 6600, JPY 8800, JPY 16500, and JPY 24200, and I chose the JPY 8800 course this time.● Boudin Noir A tartlet of venison blood and beet boudin noir.● Green Peas Green pea potage with vanilla foam. These are Italian green peas, offering a fresh and robust flavor.● Bread Baguette from Signifiant Signifie, unsalted butter from Calpis, and original rillettes. Rye bread.● Skate with Squid Ink Skate cheek wrapped in prosciutto, encased in squid ink dough, served with squid ink sauce and garam masala.● Cherry Salmon Cherry salmon filled with cherry salmon mousse, pickled new onions, sour cream, caviar, and dill oil.● Spanish Mackerel Spanish mackerel from the Tsugaru Strait, served with asparagus, watercress, and sauces of spring greens and anchovy tomatoes. The mackerel was perfectly cooked and incredibly moist!● Lamb Oven-roasted Australian lamb with herb breadcrumbs, ratatouille, young corn, and 18-month aged May Queen potatoes from Tokachi Inoue Farm.● Palate Cleanser Sorbet made with Goryo (Japanese sake) and strawberry compote.● Yogurt Sorbet with Calamansi ● Macaron Tower ● Herbal Tea A mix of herbs including rosemary and rose hips, with added spices. Herbal tea from N Harvest.The lamb was a bit tough, which was disappointing, but everything else was excellent.The service was great, and the ambiance, along with the view from the window, made it a wonderful restaurant.It was a great meal! Less

This French restaurant is located in a charming Western-style building in the Motomachi area of Hakodate. The dining area is on the second floor, offering a lovely view of the sea from the top of the hill. The course includes amuse-bouche, oysters, skate, Tokishirazu (a type of salmon), baked abalone in pastry, pigeon, and dessert. The baked abalone with liver sauce was particularly delicious and stood out as the best dish of the day. Additionally, the service was excellent, making this a highly recommended French maison. Less

Revisit (June 2024) This was my first visit in three years. I was concerned about the transition from Chef Fujita to Chef Ito, but my worries were completely unfounded. While the restaurant maintains a solid classic foundation, the dishes are exquisite and light. The highlight this time was the braised beef cheek served with Dauphinoise potatoes.◆ Menu for this visit Course A - Churros with sakura shrimp - Chilled green pea soup with vanilla cream - Baguette from Signifiant-Signifie with unsalted Calpis butter and pork rillettes - Battered skate wrapped in ham with squid ink dough and garam masala - Tokishirazu with seasonal vegetables - Roasted flounder with green asparagus and champagne sauce - Braised beef cheek served with Dauphinoise potatoes - Lemon and ginger sorbet with shiso jelly - Strawberry and blueberry tart with strawberry ice cream - Macaron tower - Coffee from Hakodate Jujiyako Coffee + 4 glasses of wine pairing (Lunch) JPY 20,200 per person *The following is basic information about the restaurant, which may overlap with previous visits but is included again for reference.* ◆ How to Enjoy This Restaurant Originally, Chef Keisuke Fujita earned a Michelin star as the third-generation chef at the Sapporo restaurant, Cote d'Or, before becoming independent. Currently, Chef Yuki Ito, who was formerly a sous-chef and also worked at the sister restaurant, will take over as chef in 2025. The restaurant is currently awarded the Bronze in the Tabelog Awards. The A course I ordered was JPY 8,800. Drinks start at JPY 1,000 for beer and JPY 1,900 for a glass of wine. A 10% service charge is added separately. This French restaurant is located in a standalone house on Nijukkenzaka. The elegant building was originally a souvenir shop and has been fully renovated to its current form. The refined service is also wonderful, fitting for such a sophisticated establishment. Less

A rating of 3.5 or higher means I would return! ✈️As someone who usually just enjoys good food, this restaurant taught me that dining can be not only delicious but also truly moving! Each dish exceeded my expectations in a good way, featuring clever touches and surprises. The chef even showcased the finishing touches right in front of us, adding a special flair to the meal. It was a reminder that food is more than just taste; it can be an emotional experience.The sommelier was attentive, even though I was only having soft drinks instead of alcohol. They carefully served each dish and offered to refill my drinks, making for a truly delightful experience.I definitely want to visit again when I come to Hakodate.Thank you for the wonderful meal! Less