Now, the Basque region is attracting attention from foodies and chefs around the world, but did you know that over 40 years ago, a chef trained in this region? That chef is Hiroji Fukaya. He trained at the restaurant of Luis Irizar, who is now considered the father of Basque cuisine. After returning to Japan, he opened a restaurant in Hakodate during a time when many Japanese people were unfamiliar with the concept of "Basque cuisine." Fukaya founded the "Club Gastronomy Barriados" to promote exchanges among chefs and later organized events in Hakodate that resembled the bar districts of San Sebastian, which were a huge success and continued for a long time. These initiatives have led to nationwide interest and visits from all over the country. Additionally, Fukaya hosts the "World Cuisine Society" to help elevate the skills of chefs worldwide. He is a multi-talented individual who is constantly active in various fields. I had the opportunity to attend one of his lectures about four years ago and immediately wanted to visit Hakodate. Since Fukaya is often away due to his nationwide activities, I made sure he would be at the restaurant and made a reservation before excitedly flying to Haneda. The restaurant is located about 10 minutes by taxi from the city center, and its exterior reminiscent of Basque culture is nestled in a residential area. The interior is decorated with lots of hanging cured ham from the ceiling, creating an authentic Basque atmosphere. Fukaya warmly welcomed me and personally cut the cured ham during the meal. The vegetable dishes, although simple, were prepared with such finesse that left me in awe. Fukaya's passion for cooking, combined with his warm personality, allowed me to experience a level of excitement I had never felt before. The dinner course offered three options: 4950 yen, 6600 yen, and 8800 yen. I opted for the 8800 yen course, which included the following dishes: 1. Amuse-bouche: Basque-style fried local sardines with garlic vinegar sauce 2. Pintxos (6 items): Gruyere cheese on baguette with homemade anchovy, kombu and cured ham, sweet shrimp cream croquette, green pepper sausage, cauliflower blancmange, pickled yellowtail 3. Homemade cured ham aged for 1 year and 11 months 4. Soup: Soup made with various mushrooms foraged from the mountains of Motobecho 5. Vegetable dish: Basque-style seasonal vegetable stew made with vegetables grown in the restaurant's garden 6. Fish dish: Gratin of Tsugaru Strait snow crab from Mount Unzen, carefully prepared with hollandaise sauce 7. Meat dish: Beef stew made with Ohnuma black beef, slow-cooked to perfection 8. Rice dish: Squid ink risotto made with squid from the Tsugaru Strait 9. Dessert: Basque cheesecake, Cuajada (a rennet-set curd cheese), Aomori red apple compote, strawberry sorbet, and homemade black tea bread made with only flour, salt, and water. The experience was truly exceptional, and each dish was a delight to the senses.

Over 30 years ago, the owner chef returned to Japan from training in Spain. At a time when Japanese people were unfamiliar with Spanish cuisine, he opened a restaurant and now chefs from all over the country come to taste the authentic flavors. This legendary restaurant has helped spread Spanish cuisine and introduced people to the world of Iberico ham. I had heard rumors about it, but this was my first time visiting. The food was incredibly delicious! The Iberico ham is handmade without any chemicals, and all the other ingredients are also homemade. The owner chef personally explains the dishes, and his wife's service is friendly and welcoming. While there may be other Spanish restaurants that are tastier now, this place is truly unique in its history and warmth. I wonder if the chef will continue to cook for a lifetime? You should definitely visit this place while you can still enjoy the food! I would be happy if they could offer more non-alcoholic drink options.

I live in Tokyo, but for the past few years, I have been coming to Hakodate every year to visit Basque Kitchen. This time, I had the Lunch Course C. The 6 appetizers were all delicious. Every dish was very tasty, but the highlight of this restaurant is definitely the amazing ham. Last time, I had the Course B (which doesn't include ham), so I ordered it separately. I would love to visit again.

A visit after several years. When I parked my car in the back parking lot, I saw the chef picking something in the garden. I couldn't tell if it was herbs or vegetables, but seeing this makes me feel that they use fresh ingredients. This time, I had the 5,500 yen lunch course. First, we had pintxos. Marinated amberjack, croquettes, sausages, etc. The fish sauce used for seasoning the hijiki is homemade. We enjoyed a chilled cava while eating a little bit at a time, savoring the sense of freedom unique to a holiday lunch. The ham was as good as always, and then the chef appeared. "Is this your first time at the restaurant?" "No, I've been here a few times." "Well, I won't give you the same explanation then, I think you'll get tired of it, so I'll skip it. haha," he said as he explained the age of the ham being served this time. The gazpacho was quite acidic. Served in a cool-looking bowl, it was perfectly chilled and ideal for summer. The vegetable soup had a gentle yet well-seasoned flavor. For the main course, I chose the pork confit. It was delicious, perfect for those who love confit. If the portion wasn't as generous, I would have considered getting more bread at this point, but it turned out to be more than enough, so I refrained. The homemade bread at this restaurant is also delicious. Chef's homemade ham is used in various dishes. It is added to the broth of the vegetable soup and cooked with the warabi (which the chef apparently picked in the mountains) used as a side dish for the main course. Finally, we had dessert and tea. The person answering the phone and the staff in the dining area may want to lower their voices a bit. They may think it's okay to talk because they're in the back, but the conversation was audible at the table and not very pleasant to hear.

▼Summary The only and best Basque cuisine restaurant in Hakodate. Definitely want to visit again. Guests from outside the area come to taste Basque cuisine, not just locals. ▼Possibility of revisiting I will definitely visit again when I come to Hakodate! ▼Reason for choosing this restaurant Saturday dinner ▼Location 10 minutes walk from the Suginomori tram stop ▼Visit date and time Saturday at 6 pm. I made a reservation the day before in the evening. ▼Seating About 40 seats. ▼Service [Staff] Friendly and attentive ▼Food [Wine] - (Sparkling) Flor de Skava - (White) Forgot the name... - (Red) Los Condes - (Red) Casares - (Red) Roda [Homemade Bread] - Baked fresh daily since the establishment. Slightly salty bread type. Tasted great with a little butter. [Pintxos (6 kinds)] - Wakame simmered in ham broth - Cream croquette with green peas - Anchovy cheese toast - Monkfish jelly - Marinated herring - Spicy Spanish sausage [Pumpkin Cream Soup] Delicious without the usual texture of pumpkin. [Homemade Ham] The owner-chef personally slices the ham at the table. Rich in flavor and enjoyable with wine. [Vegetables] Local vegetables stewed in ham soup. The vegetables retained their crunchiness while absorbing the ham's flavor. [Pork Confit] Local pork slowly cooked to perfection. Tender and easy to eat. [Desert] Basque cheesecake with summer orange sherbet.

On the eighth day of my trip, I traveled from Sapporo to Hakodate. I revisited a restaurant that I had been wanting to visit again. This time, I made a reservation in advance for the omakase course priced at 11,000 yen. The restaurant was almost full when I arrived, but by 8 o'clock, most of the customers had already finished their meals. It seems like people in Hakodate go to bed early, just like I noticed last time. By the way, there are no streetcars running after 10 pm. The contents of the course this time were as follows: - Drinks: Red shiso juice with soda - Basque-style fried Pacific saury - Assorted pintxos: various small dishes including carrot blancmange, sausage, and scallop croquette - Homemade Hasegawa Ranch pasture-raised pork prosciutto aged for 2 years and 6 months - Gazpacho - Basque-style seasonal vegetable stew - Crab gratin with hollandaise sauce made from Tsugaru Strait crab - Beef stew made with Onuma Wagyu beef - Yari-ika (spear squid) Caldoso - Dessert assortment: panna cotta, gateau chocolat, and sorbet Overall, the food was delicious and the restaurant had many standout dishes. However, I was disappointed that the Basque cheesecake, which I had been looking forward to, was not included in the dessert assortment this time. I will definitely be revisiting this restaurant and making sure to request the Basque cheesecake in advance next time.

Restaurant Basque was chosen for lunch during a trip to Hakodate. The fact that their prosciutto is homemade is amazing. It is made using Hakodate pork and only salt. The prosciutto, which the chef personally cuts, was truly delicious. I couldn't resist adding it as an extra to my course. Each dish was gentle in flavor, highlighting the quality of the ingredients. You can feel the chef's kindness towards the ingredients. I definitely want to visit for dinner as well.

On this day, I visited a long-established Basque cuisine restaurant in Hakodate. I happened to come across an article about Goemiyo and made a reservation to visit during my GW trip. The Basque region of Spain is now known as one of the world's leading gourmet cities, but long before Basque became known as a gourmet city, Chef Hiroharu Fukaya, the chef at this restaurant, traveled to Spain and brought back the authentic flavors, making him a pioneer of Basque cuisine in Japan. The restaurant is located in a charming house in a residential area a little away from Hakodate Station. The interior is warm and homey, yet classical and elegant. Aged hams hang from the beams, and Spanish furnishings are subtly displayed, creating a lovely Basque atmosphere. For lunch during the GW period, only set courses were available, so I had the following course with ham included: [Pintxos 6 items] - Cream croquette of sweet shrimp from Funka Bay - Rillettes using pork raised by Mr. Sasanami - Homemade Spanish sausage - Escabeche of Matsukawagarei from Hakodate, with braised carrots from the nearby area - Braised kelp and homemade ham - Homemade ham Chef Fukaya himself cut the ham for us, sharing the history of ham while cutting it and serving it on baguette. It was undeniably delicious! I wanted more. [Soup] - Soup of Muki mushrooms and Boletus edulis (Naaratake) [Seasonal vegetable stew] - Basque-style minestrone with seasonal vegetables [Main] - Cod in garlic parsley sauce from Shiriuchi [Desert] - Assorted desserts, including Arroz con Leche (rice and milk dessert) Overall, the dishes were not overly fancy, with very simple presentation. The stable deliciousness of the dishes, prepared with care, was evident. The female staff was also very pleasant, making the atmosphere very comfortable. About 10 years ago, I briefly visited the city of San Sebastian in Geteria, a port town near the Valencia Guggenheim Museum. Although I didn't spend much on food during my art museum tour, I noticed that there were many cheap and delicious bars, and I thought, "Basque cuisine is delicious." It's not tiring to eat French food every day, but I feel like I could continue to eat Basque cuisine for a while. If you visit Hakodate, I think this restaurant is worth a visit.

I posted on SNS that I was in Hakodate, and a friend messaged me saying I must visit this particular restaurant. I nervously called to make a reservation for my short stay, but luckily I was able to secure one! The location was in the middle of a residential area, and as I walked from the tram station, I started to worry if there really was a restaurant there. However, as you can see, the restaurant had a Basque feel to it, with cured ham hanging from the ceiling. The menu had three course options: 4950 yen, 6600 yen, and 8800 yen, and I chose the middle one. Now, onto choosing the wine... I asked if they had any wines from Hokkaido, and they mentioned a producer called Norakura. I was amazed by this unexpected encounter and eagerly requested it. The sommelier at the restaurant also passionately described how difficult it is to find this wine now, but it's truly wonderful. The meal started with 9 types of pintxos, each delicious in its own way. The homemade ham was gently salty and sweet, and paired perfectly with Norakura's wine. The soup was packed with vegetables and mountain vegetables foraged by the chef. The fish dishes were made with scallops and saury caught in Hokkaido. The meat dishes included Aomori beef stew and Hasegawa's pasture-raised pork confit. Despite feeling full, I pushed through for dessert: crema catalana, Basque cheesecake, and raspberry gelato, all perfect. The homemade bread was also delicious. Overall, I was extremely satisfied with the experience at this restaurant and would love to come back to Hakodate just to visit again.

On the second night of my trip to Hakodate, I went to a famous Spanish Basque restaurant that I had been looking forward to for a month. I made a reservation in advance, choosing the mid-range course for ¥7,000. The menu included 9 types of pintxos for the first course, vegetable stew for the second course, ham cut by Chef Fukaya himself for the third course, fish dish for the fourth course, meat dish for the fifth course, dessert assortment for the sixth course, and coffee or tea. Each dish was made with local Hakodate ingredients and was elegant and delicious. The 9 types of pintxos alone were filling. Every dish was so delicious that I would definitely want to visit again. Thank you for the wonderful meal.

During my visit to Hakodate, I had lunch at a lovely house restaurant located on the Goryokaku side, away from Hakodate Station. The chef seemed to be quite famous, with various articles and clippings on display. The homemade ham was sliced by the chef right in front of us, and the staff members seemed to really enjoy the food, creating a very homely atmosphere. The soup made from peeled mushrooms and the seasonal vegetable stew were both rich in flavor, allowing us to savor the taste of the ingredients. The fuki bud ice cream we had for dessert was also exquisite. I think it's a wonderful restaurant that I would love to visit regularly if it were in my local area.

The Basque cuisine, rich in local ingredients, with a gentle seasoning that brings out the individual characteristics of the ingredients. The freshly sliced ham right in front of you is a delight, with its exceptional flavor from proper aging. I love Spain and have visited the Basque region, so I was excited to try a restaurant in Hakodate that introduces Basque cuisine to Japan. I reserved the cheapest course at 4950 yen and was completely satisfied with the experience. The cozy atmosphere of the old Western-style house added to the charm. The garlic soup was mild yet flavorful, and the vegetable stew with ham was simple yet delicious. The ham, aged for almost two years, was incredibly tasty. The cod with garlic parsley sauce was another highlight, with a sauce that enhanced the flavor of the fish. The dessert, featuring shiso leaf sorbet and Basque cheesecake, was a pleasant surprise with its refreshing taste and well-balanced richness. Overall, a truly enjoyable dining experience.

Hakodate Basque is a restaurant that has been specializing in Basque cuisine long before it became synonymous with gourmet dining. A must-visit when in Hakodate! This passionate restaurant serves Basque cuisine, not Spanish. The menu is the Chef's choice for 11,000 yen (tax included), featuring dishes like Basque-style fried rockfish, a selection of pintxos, homemade ham, and various meat dishes. The atmosphere is warm and welcoming, making it perfect for a date, family gathering, or business dinner. The wine selection is excellent, with options like Albariño for seafood and Rioja for meat dishes. The chef's connections are evident, as the meat dish reminded one reviewer of a dish from a restaurant in Nagano. Overall, a special dining experience that leaves you satisfied in every way.

【Visit Date】First visit, weekday lunch at 11:30 am【Companion】With a friend【Purpose】I had been curious about this place for a while, so I decided to visit since I was back in town. We opted for the 2970 yen course menu. Every dish was delicious. We were able to choose our favorite appetizer, main course, and soup. I chose not to have salad for my appetizer, so they kindly served me a salad as a bonus, which was much appreciated. The bread was freshly baked in the morning and was warm, fluffy, and very tasty. It was all-you-can-eat. The course had a generous portion size and left us feeling satisfied. The cost performance was also quite good.▽Dishes・AppetizerAssorted 6 types: Carpaccio, Sausage, Soup Croquette, Pork Pate with Baguette, Beet Terrine. Everything was extremely delicious with a nice contrast in temperatures. The Beet Terrine in particular stood out, almost like a dessert. They mentioned that they use ingredients from their own garden.・SoupChilled tomato soup with a strong acidity, perfect for summer. Some people may not like it, but the staff explain it before ordering, so you can feel at ease.・Main CourseBeef Stew: The meat was tender and flavorful. If I had to nitpick, I personally would have liked it even more with mashed potatoes.・DessertBasque Cheesecake, Strawberry Mousse, Sorbet Trio. The portions were generous, and everything was delicious. They mentioned that they use homemade vegetables for the mousse and sorbet.

I heard about a authentic Basque cuisine restaurant and made a reservation to go. I took a streetcar from Hakodate Station to Suginamicho. It's one stop before Goryokaku Koen-mae. This area seems like a high-end residential neighborhood. The restaurant itself was a magnificent building. The interior had a classic European design, creating a calm atmosphere. Since it was a set course, the only choices were soup, main course, and a drink after the meal. The first course was pintxos, with six bite-sized varieties served warm. I had them in order from warmest to coolest: Spanish-style sausage, raw ham and local seaweed stew, sweet shrimp cream croquette, pork and chicken white liver pate, beet blancmange, and vinegar-pickled yellowtail. Midway through the pintxos, the owner appeared and sliced homemade raw ham for us. By the way, there was meat hanging from the ceiling. The raw ham had a taste similar to Spanish raw ham. Apparently, Hakodate's climate is suitable for aging raw ham. However, there were various difficulties in reaching the point of homemade production. Next was gazpacho, a tomato-based cold soup with a refreshing acidity from the vinegar. It felt more refined in presentation and taste compared to an average gazpacho. The Spanish-style vegetable stew included potatoes, cabbage, green peas, and edamame. The ingredients were fresh, and I heard that the beans were home-grown in the restaurant's backyard. The main course was cod with garlic parsley sauce, with clam broth. The cod was soft, not dried, with a simple taste of salt and acidity. It was very delicious. I had Albarino wine by the glass. They offer a wide selection of glass options for both red and white wines. Dessert consisted of three items: green rhubarb gelato, strawberry tart, and a milk-based pudding-like sweet. Finally, I had coffee, which was dark roasted but had a rich flavor. They use local ingredients, and I think all the dishes were authentic. I could feel the owner's passion for the Basque region.

Whenever I come to Hakodate, I always make sure to visit this place. It's a popular restaurant, so it's always bustling with customers. Today, my husband and I ordered the lighter A course lunch, and a hamburger for our child. We requested the hamburger to be made without pepper for our child, and it was delicious. The sauce had a hint of cream and a sweet wine flavor, almost like Port wine, which our child enjoyed very much! The course included creamy potato soup and mushroom soup, as well as beef stew and white wine-steamed shrimp for the main dishes. Everything was incredibly tasty, especially the beef stew with its tender meat and flavorful wine sauce. The white wine-steamed shrimp was served with a delicious Américaine sauce and butter rice underneath. It was impossible not to enjoy these dishes! I will definitely visit this restaurant again when I come back to Hakodate.

Holiday lunch reservation required. Located behind the parking lot. Two people ordered the 2700 yen course. Starting with appetizers and a king oyster mushroom ajo blanco soup, followed by garlic soup and cream of meekins. For the main course, they had cod with garlic parsley sauce, pork confit, custard pudding, and basque cheesecake. The coffee was also very good. The menu is extensive and surely everything is delicious, making you want to go back for more. They also wanted to try the prosciutto. The service was excellent.

The owner, who has a deep love for Spanish cuisine, especially from the Basque region. He travels every year to study and also contributes to promoting the food and drink culture in Hakodate. He proudly serves homemade ham that is free from additives and prepared with care. He enjoys drinking sherry before the meal, followed by sparkling wine and red wine. Along with delicious homemade bread, we enjoyed finishing off the tapas. It was a great time.

The main place we visited in Hakodate this time was a Spanish restaurant run by Chef Fukaya, the chairman of the World Cuisine Society. Chef Fukaya is known for spreading Spanish cuisine in Japan, and I was amazed to learn about his reputation even when I visited San Sebastian in Spain. Unfortunately, Chef Fukaya was not present on the day we visited as he was in Tohoku, but Chef Ito did a great job of preparing delicious dishes. We opted for the 10,000 yen chef's choice course and enjoyed a bottle of white wine and a glass of red wine. Some of the dishes we tried included Basque-style fried Pacific saury with garlic vinegar sauce, homemade ham aged for 1 year and 6 months, various pintxos, garlic soup, Basque-style simmered seasonal vegetables, Aomori Hasegawa's free-range pork Lyon-style, Hokkaido abalone Caldoso, and a dessert assortment. The course was well-balanced, and my favorite dish was the first one, the Pacific saury. The vinegar flavor was strong and delicious, a true representation of Basque cuisine. The Maikueen fry served as a side dish was also exceptional. Each dish showed attention to detail, likely influenced by Chef Fukaya's teachings. While the pintxos, Sopa de Ajo, and vegetable stew were all delicious, they had a unique Japanese twist in flavor. Personally, I prefer the Sopa de Ajo to be more emulsified. The homemade ham was a standout, showcasing Chef Fukaya's dedication to quality. While the course was enjoyable, I imagine ordering a la carte and enjoying various dishes with wine would also be a fun experience. I would love to come back for pintxos, ham, and wine, enjoying a lively atmosphere.

I went on a business trip to Hakodate after a long time. I couldn't help but be curious about the restaurant Basque. Even though I was already full, I went with my partner because I was interested. It was probably the most impressed I've been by a dish in Hokkaido. It had a taste I had never experienced before, and the owner was also wonderful. Whenever I go to Hakodate, I will definitely visit again!

I made a same-day lunch reservation and visited the restaurant of Chef Fukaya, the representative of Club Gastronomy Variados in Hakodate. This time, I had Course C, which consisted of various dishes from Oshima Peninsula. The appetizer included a platter of Pinchos, featuring dishes like King Shiitake Mushroom Ajillo from Fukuda Farm, Homemade Ham Stew with Hiziki and Shrimp Cream Croquette from Funamachi, Fruit Pork Rillettes from Sasanami-san in Kaminokuni-cho, Beet Blancmange-style from Chef's home garden, Vinegared Pacific Herring, Homemade Black Pork Ham sliced from the log, Homemade Bread, Cream Soup with Maekin Potatoes from Atsuzawa, Minestrone with Winter Vegetables and Mountain Vegetables harvested by the Chef, Sumi-boiled Small Squid from Tsugaru Strait with Matsumae, Dessert Platter (Rice Dessert, Rice Dessert Mousse Pudding, Rhubarb Sorbet, Basque Cheesecake), and Coffee as a post-meal drink. We also enjoyed two types of Spanish white wine (Marques de Riscal, Organza) decanted. I would like to visit for the evening course as well. Thank you for the wonderful meal.