I revisited Maison Fujiya Hakodate, a French restaurant located in Hakodate, the gateway to Hokkaido. The restaurant is a short 10-minute walk from Jujigai Station on the Hakodate Streetcar Line. Situated at the foot of Mount Hakodate, Maison Fujiya Hakodate boasts a striking exterior and offers a bright, stylish, and clean interior with a view of Hakodate city from the windows. The head chef, Keisuke Fujitani, hails from Esashi-cho in Hokkaido, trained at renowned restaurants in Tokyo and France, and worked as a chef at a top restaurant in Sapporo before opening Maison Fujiya Hakodate in June 2020. The menu I enjoyed included dishes such as new onion soup, fried casaba with prosciutto and garam masala mayo, confit of Sakuramasu from Esashi, warm terrine of Hakkaku eel and scallop with tomato roe sauce, Burgundy-style Akazara clam from Kamiiso, pan-seared red sea bream with Noilly Prat sauce, roast barley pork from Rusutsu with cinnamon flavor, Navarin of lamb from Ishida Ranch with spice flavor, strawberry and yogurt sherbet, warm cheese cream souffle, and macarons. The main producers for April included Green asparagus from Otobe, cherry salmon from Esashi, herbs from Atsuzawa, seafood from Hakodate Kawamura Suisan, and vegetables from Makubetsu Village, among others. One dish that stood out was the Navarin of lamb using Southdown lamb from Ishida Ranch, known as the king of lamb meat for its fine texture, tenderness, and rich flavor without the typical lamb smell. The chef's skill in transforming Hokkaido's natural bounty into artistic dishes made for a delightful and stylish dining experience in this port town. I look forward to visiting again. Thank you for the wonderful meal.

Restaurant in Hakodate 1!!! In an area where historical buildings line up, when you climb up Nijukken-zaka, you will find this restaurant! It was my first time seeing such a stylish restaurant in Hakodate. The interior was very sophisticated, and I truly felt glad to have come here! The dishes were mostly made with local Hokkaido ingredients and were very delicious!

Creativity, taste, ambiance, presentation, scenery, service, all satisfied. Especially impressed by the creative menu options. The menu featuring swordfish was particularly delicious, with a harmonious blend of herbs, swordfish, and apple creating a unique and deep flavor. Looking forward to visiting again if given the opportunity.

When it comes to Hakodate French cuisine, I think this restaurant ranks as the best in my life. I often find that my high expectations are not met (probably because I set the bar too high myself), but this place was as delicious as I had hoped. It is a high-end famous restaurant, but the staff's professionalism and service were top-notch, and the atmosphere was great. It's a shame that I can't visit frequently because it's in Hakodate. The menu included dishes like cheese choux, red bell pepper sauce, tomato jelly, cherry shrimp croque monsieur, cheek meat squid ink fritters, prosciutto rolls with garam masala sauce, cherry salmon, local flounder in paper, white wine sauce, and a collaboration with Gokurakuya yokan - pork rillette.

I visited Hakodate to coincide with the horse racing event. If you are from Sapporo Coat Doll, you can't go wrong! I was really looking forward to my visit. It was really a coincidence, but on the day, I had a special seat to enjoy champagne! From the Hakodate City Tram's Jujigai Stop, you climb up the Nijukanzaka towards the Hakodate Ropeway Station. It's steeper than I thought and quite tough for a man in his 50s (laughs). When you reach the top, you are greeted with a stunning view. The lineup included 5 types of champagne, dessert wine, Gujere, horse manure sea urchin, green pea mousse, eruption bay scallop carpaccio, caviar, cucumber and celery salad, baba galle, northern shells, saffron sauce, fire dance, mushroom risotto with truffle, potato gratin, melon soup and herb sorbet, Niagara mousse, strawberry biscuit, madeleine. I have no knowledge about wine. Champagne and such are out of the question. At one point, I tried to study and enjoy it, but there is a limit... It's a very grateful event for people like me. With clear comparison targets, I was able to easily enjoy the deep world of each dish with the suggested pairing. Moreover, the champagne was served generously almost like all-you-can-drink! The dishes were also wonderful. They first appeal to the eyes, but the taste is full of sensibility and the tongue is delighted. The dishes, which were finished with compassion for the seafood of Doan, were all wonderful, but the masterpiece of Akahira, which has been gaining attention recently, "Fire Dance," finished with truffle and mushrooms, left a lasting impression. This was a special event focused on champagne, so the course meal was a bit less than usual, but the quality and quantity were superb, even up to the dessert. Finally... the city of Hakodate and the sea with a straight slope, the dishes enjoyed while overlooking the stunning view, and the staff who provide service that is just right with or without wine all left unforgettable memories. It's a wonderful restaurant! I want to visit again tomorrow.

Visited for a weekend dinner in June. The Murasaki Uni from Irifune Fishing Port was delicious. I also like Sumiyoshi and Negishi, but I really love the Murasaki from Hakodate. It was refreshing when paired with Kigishi beans. The dish of white asparagus and Aori Ika was also amazing. The sauce with acidity and the good texture of the ingredients were perfect. The main dish was the Roast Pork from free-range pigs. It's always delicious whenever I go. Hakodate is surprisingly hot right now, but enjoying delicious French cuisine in a comfortable restaurant is great. Highly recommended for tourists as well, since it's a tourist destination.

◆Excellent Dish: Pan-Seared Hokkaido Scallop with Godzilla Prawn Sauce The pan-seared Hokkaido scallop has a crispy texture on the surface, with a juicy and firm flesh that releases a transparent umami flavor with each bite. While pan-seared scallops are not particularly rare, the precision in cooking here is truly remarkable! The risotto beneath the scallop is perfectly al dente, absorbing the caramel-like sweetness of the Godzilla prawn sauce, reminiscent of lobster bisque. The fusion of scallop, risotto, and sauce creates a harmonious and delicious combination. This dish symbolizes the elegance and finesse of the lunch experience. ◆Menu for this Occasion: - Petite Choux Stuffed with Cheese - Red Bell Pepper Mousse, Tomato Soup - Casve Fritter with Squid Ink-infused Dough, Garam Masala - Aomori Silver Duck Pate, Udo and Orange Salad - Pan-Seared Hokkaido Scallop with Godzilla Prawn Sauce - Charcoal-Grilled Pasture-Raised Pork from Setana, Kabocha Squash Sauce - Onion Sauce, Purple Cabbage, Red Moon Dofinois - Baguette, Butter, Pork Rillettes - Strawberry and Yogurt Sorbet Cocktail - Gâteau Chocolat Fromage, Macaron Tower - Coffee from Hakodate Jyubanya Coffee, Beer, White Wine (1 glass) - 13300 yen per person for lunch ◆About the Restaurant: Owned and operated by Chef Keisuke Fujiya, who trained at Michelin-starred restaurants in Tokyo and Sapporo before gaining a star at Restaurant Cote D'Or in Sapporo. The restaurant offers French cuisine. ◆How to Enjoy this Restaurant: The A course costs 6600 yen, with an additional 500 yen for changing the appetizer to duck pate, and 1000 yen for changing the fish dish to pan-seared scallop. Drinks are extra, with beer at 1000 yen and wine starting at 1500 yen per glass. A 10% service charge is added to the bill. The restaurant is located in a sophisticated French-style building on top of Nijukanzaka, offering refined service to match its elegant ambiance. ◆Source: Review by Five Penguins - Bon appétit!

A restaurant full of local love, serving delicious dishes made with local ingredients. The staff are friendly and approachable, and you can enjoy the view of Hakodate while dining by the window. The visually appealing dishes are as enjoyable as they look. A satisfying meal full of love for Hakodate. Sorry for the delay.

Went to Maison Fujiya with a friend. I wanted them to fully enjoy Hakodate, and the chef nailed it without me saying anything. The intuition here is amazing lol. The menu included caspian roe soup, Hakodate sea urchin, cherry salmon, sea bream milt, and plenty of snow crab in a knödel main dish wrapped in shamo rock. Two plates of breast and thigh! The service was top-notch Hakodate style. The atmosphere was great. The temperature of the plates and the food was perfect (which I care a lot about more than before). Highly recommended for tourists. I think the top course is the best.

Thank you for viewing. I visited "Maison Fujiya Hakodate," ranked in the top 500 on Tabelog, for lunch. I ordered the dinner menu. It is about a 10-minute taxi ride from Hakodate Station. The restaurant is a white building standing on the slope of "Nijukkenzaka," resembling a palace. It is also close to the base station of the Hakodate Ropeway. The all-white building is very eye-catching. From the second-floor seating inside the restaurant, I could enjoy a beautiful view. This alone made me feel quite fortunate. The dishes were all visually stunning. The taste was also delicious. In particular, the "Tambal" was a tambal-style dish with snow crab and sea urchin, neatly arranged macaroni filled with snow crab salad and sea urchin, crab broth sauce around it, and mushroom foam sauce on top. Both the taste and presentation were impeccable. The service was also excellent, and I was able to spend a comfortable time throughout. The menu I had that day included "New Onion Tart," "Kajika Soup," "Bread," "Original Pork Rillettes," "Olive Oil," "Butter," "Casve Garam Masala," "Ray Cheek," "Beef Tongue," "Flounder," "Ginger," "Shiraoi Abe Beef Fillet, Perigueux Sauce, Bamboo Shoots, Pilka Gratin," "Kumquat Compote and Sherbet," "Raspberry Ice Cream, Chocolate Cristia, Caramelized Pistachio," "Freshly Baked Madeleine," "Macaron," and "Tea." It was a very enjoyable time, and I would love to visit again. Thank you for the meal.

On Saturdays in February, there are fireworks apparently. I happened to be able to see them from the restaurant. I got excited looking at the menu on that day. I love both turban shell and abalone. The Vol-au-vent of Hakodate turban shell was delicious! The smelt fritters were also good, and I recommend the French cuisine using ingredients from the Hakodate area.

Visited Maison Fujiya for the first time. This time, I had the most reasonable lunch course at 7,260 yen (tax included)! The amuse-bouche started with something with tuna and beets, followed by something with squid ink dough wrapped around Kasube cheek meat, something with saury, and something with conger eel and scallop. Pork, yogurt sorbet, small macarons, and more. A leisurely meal with drinks and conversation, it was over in 2 hours and 30 minutes. We had 7 drinks in total, and took home a box of 5 macarons (1,600 yen) as a souvenir. Using many ingredients from Hokkaido and the southern region, not only the taste but also the atmosphere and time spent here were enjoyable. It's not expensive at all if you can fully enjoy this experience. A wonderful concert. The essence of culture and art! I hope to try a higher course someday.

The picturesque Maison Fujihakodate stands at the top of the famous slope "Nijukkenzaka" in the exotic port town of Hakodate. With a nearby Christian church and Mount Hakodate in the background, the location and exterior of the building alone make it a must-visit destination. The stunning views of the surrounding scenery, whether covered in fresh greenery, summer's deep blue sky and sea, autumn foliage at dusk, or winter's snowy landscape, make for a memorable dining experience. This time, during a clear January lunchtime, the menu included Cheese Bacon Croque Monsieur, Onion Soup, Pork Cheek wrapped in prosciutto with garam masala spices, Smoked Saury with cherry wood chips, Pan-fried Cod Milt, Lotus Root, Tomato, Spinach sauce, Melon Gold with ginger marmalade, Ratatouille in chili peppers, Lamb Gratin with winter Makein potatoes, and Yogurt Sorbet, among others. The lunch course was simply exquisite in terms of service, taste, and overall experience, making it one of my top 3 favorite restaurants. I vow to visit during each season, with my next visit planned for late spring to early summer when the greenery is at its peak.

I may be the first and last one? Collaboration dinner between Hakodate tempura Tanazawa and Maison Fujiya in Hakodate. Consomme of Shiraoi beef, Red clam salad, Finger lime on spear squid, Tempura of Pione grapes, Beef tongue shabu-shabu with muscat and sea urchin, Eel with autumn truffle, Tempura of hairy crab and lobster, Tempura of orange-flavored sabayon sauce with shirako, Port wine and cider vinegar sauce, Tempura of marinated red sea bream with red chili pepper and grass shrimp, Abalone from Esan boiled and tempura-fried with bamboo shoot salad, Broccoli, Kelp-wrapped sandfish and sea urchin, Tempura of Yonezawa beef and conger eel, Paella with snow crab and alfonsino, Tempura of sweet potato with matcha ice cream. It was very enjoyable and delicious.

A white mansion on top of Nijukanzaka. There seemed to be no parking lot, so we parked at a nearby paid parking lot and visited. It was a pleasant autumn day, and we enjoyed our meal while looking at the trees starting to turn red from our seats. We had Kir as a toast drink, followed by craft gin from Shakotan, Hokkaido, and 3 glasses of pairing wine. The dishes were served at just the right timing, and we were satisfied with the taste, portion, and service. (There were 3 types of desserts, and we took the macarons home as souvenirs.) It cost just over 40,000 yen for two people. It is recommended for special occasions like anniversaries. Thank you for the meal.

Maison Fujiya Hakodate Goemiyo 2022 3-Star Michelin Restaurant This French restaurant opened in June 2020 in Motomachi, Hakodate, Hokkaido. Reservations are by appointment only, starting from one person, and special courses require reservations at least 2 days in advance. They serve both lunch and dinner. The restaurant is located a 5-minute drive from Hakodate Station, right in front of the white house up the Twenty Steps Hill from the Hakodate streetcar's Jujigai Station. The first floor has a waiting area and private rooms, while the second floor is the main dining area with a beautiful view of Twenty Steps Hill through large windows. The lunch menu includes 3 options, and dinner has 2 course options. The chef trained in Tokyo at Nihonbashi "Le Bouchon" and Yurakucho "Apicius," as well as in France before working as a chef at Sapporo's French Restaurant Banquet and Restaurant Cote D'Or. In 2020, they opened "Maison Fujiya Hakodate" as the owner chef. They primarily use Hokkaido-produced ingredients, sourcing high-quality seafood from nearby ports in Hakodate. You can enjoy delicate and elegant French cuisine made with Hokkaido seafood. The service is excellent, providing a luxurious dining experience. It's a wonderful restaurant filled with the blessings of Hakodate. Thank you very much. Bon appétit. Course A ¥5500 - Comté cheese / Tomato - Ezo pork pate - Tomato and anchovy pie - Cold soup made with "Megu" variety corn - Caspian Sea squid ink garam masala - Pork rillettes - Seasonal vegetables or scallop poêlé with spinach / shrimp sauce - Today's main dish: lamb stew, sausage, eggplant, zucchini - Potato gratin - Yogurt sherbet - Mont Blanc with Japanese chestnut - Financier - Macaron - After-dinner herbal tea drink - Alcohol pairing (3 types) ¥6000

Hakodate, Hokkaido "maison FUJIYA (Fujiya) hakodate" is a French restaurant that focuses on local ingredients from the southern part of Hokkaido, located at the foot of Mount Hakodate with a fantastic view and service. The restaurant was relocated from Sapporo and offers a grand dining experience. On this day, I enjoyed a dish called "Oguni beef tongue," which combines Oguni beef tongue from Hokuto City, Murasaki sea urchin from Hakodate, and Shine Muscat. The dish had a wonderful combination of textures, flavors, and sweetness, enhanced by a refreshing acidity. Another dish called "Black Dish" consisted of Kasbe cheek meat and prosciutto wrapped in squid ink batter, flavored with garam masala. The dish not only looked appealing but also had a delightful texture and taste, thanks to the collagen-rich Kasbe meat. The homemade rillettes served in a tube, resembling Gokasho-ya Honpo's yokan, was also a highlight. The "Gâteau-style Dish" looked like a dessert but was actually a flavorful appetizer consisting of pumpkin and chicken liver. The rhubarb compote and gentle acidity of the fruit tomato added a nice touch. The meal concluded with a delicious Porcini mushroom and shimeji mushroom pilaf. Overall, the dining experience was complemented by wines such as Nostalgia 2021 from Due Punti Vineyards, Surprise Pinot Noir 2019 from 10R, and de Montille & Hokkaido from Hakodate. Other dishes included Shubo, Comte cheese and summer truffles, Oguni beef Jersey consomme soup, Hakodate tuna tartare with caviar, potato tart, squid ink beignet with skate cheek meat and prosciutto flavored with garam masala, among others.

The food and pairing at this restaurant on the hill were amazing! Every dish that came out was delicious and impressive. The amount of wine in the pairing was generous and the pairing itself was excellent. This is a restaurant I would like to visit again on a trip to Hakodate.

Hakodate ~ maison FUJIYA ~ Birthday Dinner in Hakodate Located near the ropeway station of Hakodate's observatory, Maison Fujiya is a French restaurant situated at the top of Nijukansaka. My husband made a reservation for my birthday dinner here. Being a relatively new restaurant in its second year, I look forward to visiting again in the future. Upon entering, the restaurant was all white, giving a sparkling impression. We were guided to our seats on the second floor via an elevator. The spacious area was lit by spotlights from above. We started the evening with a toast of champagne. For tonight, we opted for the pairing menu. We were served an amuse-bouche of summer truffle cream choux and chilled corn soup. The corn soup, made with high-sugar corn, was very sweet and topped with vanilla oil. The squid ink dough was wrapped around prosciutto and cheese, fried to resemble croquettes, with a hint of garam masala flavor. Along with bread, we were served homemade rillettes with the restaurant's label attached. The confit of sweetfish from the Milky Way in Donan, slowly cooked to perfection, had a pleasant bitterness from the liver. The sauce drizzled over it had a harmonious mix of bitterness, acidity, sweetness, and the crispy texture of the sweetfish. The sautéed porcini mushrooms emitted a delightful aroma, and the large porcini from Hokkaido surprised us with its size. For the main course, we enjoyed pan-seared flounder with tomato sorbet, paired with Instant Becot 2015. The beef from Oguni in Hokuto City was tender, but... For dessert, we had mignardises with ice cream and chocolate cake. We also had coffee, and although macarons and other sweets were served in a cute mini size, I forgot to take a photo. As we couldn't finish everything, they kindly packed the remaining desserts for us to take home. I later found out that there is also a sweets specialty shop called Patisserie Maison FUJIYA.

Located on a hill near the ropeway station to the observation deck in Hakodate, this French restaurant was recommended by a friend who knows about French cuisine. I visited and ordered the dinner course in the range of 10,000 yen. The course included amuse-bouche, soup, two appetizers, risotto with truffle and abalone, fish dish, palate cleanser, meat dish, dessert, after-dinner drink, and petit fours, making it a generous meal. Overall, I thought both the quality of the ingredients and the skill of the chef were top-notch. My favorites were the truffle and abalone risotto, sautéed flounder, and Jersey beef steak (with delicious potatoes on the side). Every dish was incredibly delicious, including the bread which I couldn't resist having seconds of. I would love to try their menu in other seasons, so I definitely want to visit this restaurant again.

I saw a friend's SNS post about a restaurant and decided to make a reservation to try it out. The chef, Keisuke Fujitani, originally from Esashi, Hokkaido, had previously earned a Michelin 1-star at his former restaurant, Coeur D'or, and Optunirkei has received a high score of 15.5 from Gault Millau. I made a reservation for the B course lunch, which included 10-11 dishes. The menu included the following items: Amuse-bouche: Corn croquette with squid ink and garam masala Sweetfish with porcini mushrooms Palate cleanser Today's main course Dessert: Mignardises It was a hot day, so I decided to have a beer, specifically the IPA from Ohnuma Beer. The amuse-bouche consisted of tuna caviar, potato and cheese cream puff, summer truffle, and Comte cheese cream tart with edible flowers. Homemade rillettes were also served with bread. The cylindrical shape of the rillettes was inspired by the round canning tradition of Esashi, the chef's hometown. It was a perfect match with wine. The next dish was a chilled soup made with high-sugar corn called "Toumorokoshi Doruche Dream." It had a rich sweetness that spread throughout the mouth. The Cassbe Squid Ink Garam Masala, a specialty of the chef, was a croquette-like dish with squid ink-infused dough filled with skate cheek meat and prosciutto. The combination of flavors and textures was intriguing. I asked the sommelier for a gin recommendation to pair with the next dish, and he suggested "Hinohon." It had a pleasant aroma and went well with the dish. The natural ayu fish was cooked thoroughly and served with a watermelon sauce, which was a surprising twist. The crispy texture and the complex interplay of flavors made it a memorable dish. I then enjoyed a white wine with the Porcini sauté and Australian black truffle risotto. The truffle aroma was outstanding, and the scrambled egg sauce was exquisite. The risotto had a firm texture and was delicious. The following dish was red snapper with anchovy sauce and asparagus, paired with a red wine. The contrast of the tender fish and crispy skin, along with the balance of anchovy saltiness and asparagus sweetness, was exceptional. A plum sorbet was served as a palate cleanser before the main course, which was a choice between calf from Oguni Beef or venison from Ezo Deer. I opted for the Oguni Beef calf and enjoyed it with various accompaniments. The meal concluded with a yogurt sorbet and a fruit-based dessert with peach, passion fruit, and candy. The sweet and tangy flavors were refreshing and not too heavy.