The town seen from the train. There are still many vacant lots and no shops in sight, and I didn't want to stay here, but the day to stay came. Even after researching the shops, there weren't many hits, and I thought there might be something, but there isn't!!!! There are only 4 dinner restaurants. - French restaurant reservation required forgot to make a reservation - Hotel Legend 2nd floor restaurant Currently cannot enter, so gave up. - Onjiki Ramen Saw a review saying it's not spicy even though it's super spicy, so decided not to go. The only option left was O-banzai Maru-san. It was a new single house restaurant. The interior is spacious with high ceilings! I was aiming for the sashimi set meal, but it had gone up in price, so I went for the O-banzai set meal for 1200 yen instead of 2000 yen. Oh, the rice portion is generous! The sashimi has an elegant seasoning. The O-banzai includes oden, etc. It's not bad. Since it's one of the few eating places in town, I hope they add more set meal options and maybe have smaller portions for individuals, which would make it more convenient and enjoyable. Otherwise, the only option is to eat ramen in this town. Oh, if you have a car, you can go to a few more places. This place is nice, but maybe next time I'll stay in Mori Town. Thank you for the meal!

I am on a business trip to Hakodate for the first time in 2 years and 2 months. It's also my first business trip in 1 year and 8 months. Thanks to the lifting of the state of emergency, I was able to have dinner even if I worked late. This restaurant offers an "obanzai" set meal which is a great deal. For 1000 yen, you get a choice of three side dishes, five "obanzai" dishes, rice, and miso soup. The portion of rice in the photo is small, but in reality, it's like a manga character's portion (laughs). It was delicious!

This is Hakodate... I am taking the Shinkansen from "Shin-Hakodate-Hokuto Station" to Tokyo, which sounds cool, but it's the last train back. I won't have time to eat properly in the morning, and I am planning to return home after 11 PM. I want to eat well here, but there are very few restaurants around the station, making it difficult to find a place to eat. As it gets closer to night, around 5 PM, I walk about 5 minutes from the station to "Obanzai Maru." The vivid crimson curtain at the entrance with a white circle drawn in the center looks stylish. It seems to be a small individual shop... The impressive and refined detached building still has a new smell. Inside, the owner and a woman greet me as they cook in the open kitchen. The facade is quite impressive, with a high ceiling and large windows that let in bright sunlight during the day, but unfortunately, it was a rainy evening, so I couldn't experience that. I wonder if they are open during the day? LOL. Since it's just after opening, there are no other customers, and I sit at a table where I can see the TV. Looking at the menu, there are not many Kyoto-style dishes despite being called "Obanzai." I order the "Obanzai set meal @1,000." "Obanzai" is defined as a variety of dishes based on "Kyoto cuisine" but prepared in a more common style. Kyoto, being inland, traditionally used dried fish, pickled fish, and river fish in cooking due to the high cost of sea fish. The cuisine is characterized by a light taste using white soy sauce, salt, and a lot of dried fish. While I don't intend to attack all "Obanzai" or "Japanese cuisine" based on the above, I find it somewhat unsatisfactory to have "anything goes." If you are interested, please check the URL below. The dishes served in 7-8 minutes were a delight for a father who hadn't eaten much since morning. The set included rice, miso soup, zangi, marinated salmon, cucumber with Hachio miso, oden, chilled tomato, motsu-ni, baby scallop simmered, and tofu. The rice was not great, being too soft and the rice quality was not good. The miso soup with oboro kombu and mitsuba was light but refreshing. The cucumber with Hachio miso was a unique combination that I found interesting. The marinated salmon was the second favorite dish, with a perfect balance of round acidity and sweetness, not too crispy, and a soft texture with a delicious salmon flavor. The oden was different from traditional oden you find in oden shops, more like a simmered dish using oden ingredients. The chilled tomato was the third favorite dish, with a subtly sweet taste from the lemon used in the dressing, simple yet high in quality. The motsu-ni was made with red miso, light and not bad, but preferences may vary. The baby scallop simmered was a light and refreshing dish without any special feeling. The zangi was the highlight of the meal, with a delicious taste, a soy sauce-based marinade with a crispy and firm texture, making me wonder how it was prepared.