It is far from the city center of Hakodate, but I was interested in visiting based on the information from a trusted reviewer. It seems they recently relocated, but it is a splendid restaurant. It was late, but it was bustling. Since it was our second stop, we couldn't eat too much. The menu had many appealing options! The chef was very friendly and when we asked for recommendations, he brought out a variety of dishes little by little. He highly recommended the hokke (Okhotsk atka mackerel), which he said he caught himself! This hokke is outstanding! The freshness is incomparable, the flesh is tender, and the flavor around the bones is amazing. The soup with anglerfish broth from nearby was also delicious. The homemade salted fish roe was elegant and to my liking. Lastly, we were served a small portion of cooked rice. June was the in-between season, with wild vegetables and bamboo shoots ending, and sweetfish season not yet started, but I was completely satisfied with the hokke. I envy those who live nearby... I will visit again with an empty stomach next time. Looking forward to trying the wines from Nogakura!

This year, I thought it would be a bad year for mushrooms, but suddenly they started to explode. I saw a post saying that there were plenty of mushrooms to pick, but the restaurant was empty, so I decided to go eat. I went with some regular customers who had gathered after seeing the post on Instagram, and the restaurant was almost full. We had a variety of dishes such as matsutake mushrooms, porcini potage, stir-fried red pine mushrooms, matsutake tempura, matsutake fry, matsutake rice, and even added porcini rice in addition to two hot pots. The egg mushroom soup was also delicious.

It's true, everything I eat here is delicious. Every time, no matter which menu I choose, it's always delicious. The chef is friendly and the right amount of distance is appreciated. I tried the smoked cheese potato salad for the first time and it was enjoyable with a great texture. I want to go back again soon.

Before the Bon festival, I went with my friends to enjoy a course meal featuring sweetfish. Note: Reservations are required for the course, and since it is a natural product, availability is not guaranteed. If sweetfish is not available, you can enjoy a different meal at the restaurant. Luckily, sweetfish was available on this day. In addition to charcoal-grilled sweetfish, we also enjoyed dishes like cucumber and sweetfish spring rolls and sweetfish and matsutake mushroom cream croquettes. This year, there has been abnormal heat and a lack of rain. Will the mushroom season start soon?

It's the usual start of the week. Ayu fishing is going well, with over 600 caught this season. On this day, we had quite a stock (lol), so four of us ate about 50 ayu. We had crispy grilled ayu, moist grilled ayu, ayu noodles, deep-fried bite-sized ayu, and ayu rice. When ayu is on the menu, be sure to order it! You'd be missing out if you don't. The restaurant will be closed for summer vacation from July 30th to August 6th. Last year, matsutake mushrooms were already out in the mountains by the second week of August, I wonder how it will be this year. Wishing for another bountiful harvest this year.

Sea Day. Due to the rain last weekend, the river was muddy and the sweetfish were not good. However, there were mushrooms in the mountains. Sukeyamadoritake and tamagotake were out. On this day, I had hokke for the first time in a while. I had sweetfish tempura and sukeyamadori surinagashi. Also, a bowl of tamagotake and crab. And cream croquettes with matsutake mushrooms. (We brought our own wine).

The weather was good and Mr. Tajima's ayu fishing was going smoothly. On this day, Mr. Matsuura brought the first harvest of his field mustard greens. The ayu suri-nagashi was different from last week, with a light touch of oil added to the ayu broth. Grilled, dried and opened, fried, vinegar-marinated, ayu sushi, quickly boiled, with real sansho pepper. Ayu rice balls and ayu miso soup. This super izakaya always entertains us. It's the third week since the ban was lifted, and although heavy rain and rising water levels don't seem to be in our favor, if the river is no good, there's always the mountains! (Wine is BYOB) (Before midnight, the chef dismantles the tuna brought by fishing buddies)

Whenever I come to Hakodate, I always make sure to visit this restaurant. Has it been relocated and expanded? Despite being in Hokkaido, they have a wide variety of sake from outside the prefecture, which pairs well with the food. It's exciting to see the ingredients change with the seasons, and I heard they have sweetfish available in July. The grilled sweetfish was delicious.

The weather was rainy around the day before the lifting of the ban, so I thought it might not be possible, but the master came out strong from the start. I was able to catch some sweetfish safely. The master's hands were free and he was able to prepare the fish and ingredients, so we enjoyed a feast of sweetfish. It took us 4 and a half hours on this day, haha. Since it's natural fish, even if you make a reservation, it's not guaranteed to be available. It's suitable for people who can enjoy it even when it's not available. Reservations for the course are basically required, so be sure to check when making a reservation. They will be closed for one week from July 30th.

I visited the popular restaurant "Shun-sai Shun-u Tashima" in Hakodate, which was relocated to Goryokaku, on the first night of my Hakodate expedition after two years. The restaurant was fully booked due to Golden Week, so I sat at the counter behind the main counter where the owner, Yu Tajima, was showcasing his skills. I started with a SAPPORO CLASSIC draft beer to quench my thirst. The complimentary appetizer included a dish of mountain ginseng leaves and a tuna roll made with Toi's natural bonito. The course menu required advance reservation, so I randomly selected the "Assorted Sashimi" which included various delicious sashimi like blackthroat seaperch, striped jack, striped shrimp, cherry salmon, and Toi's natural bonito. I also tried the "Shime-saba" made with Matsue mackerel and enjoyed it with YEBISU's NEW ORIGIN beer. Unfortunately, the fresh squid I wanted was not available that day, but the fish in Hakodate was still delicious. The grilled dish included silver cod with a side of sautéed butterbur, and the fried dish featured shrimp tempura and a creative dish of fox cream croquette wrapped in inariage. I also had a grilled "Dashimaki" with sake pairings. The meal ended with salted zangi and pickles as a palate cleanser, recommended by the hostess, along with Italian natural wine. After enjoying the meal, I called a taxi back to the hotel, feeling pleasantly satisfied with the first night of my Hakodate expedition.

Thank you for viewing. I visited the highly popular local restaurant "Shunsai Shunuo Tashima". It was my first visit after the relocation in December 2022. As the name suggests, this restaurant offers seasonal local vegetables and seafood at reasonable prices. It is located about a 15-minute taxi ride from Hakodate Station. The interior is bright and spacious, with counter seats and private rooms available. On this day, I was seated at the counter. The cheerful and friendly owner made the atmosphere very pleasant. The other staff members were also friendly and welcoming, making the experience enjoyable. The dishes I had that day included "Spinach and Aburaage Ohitashi", "Negitoro Roll", "Garlic Shoots with Egg Yolk Soy Sauce", "Raw Herring Tataki", "Striped Shrimp", "Hokkaido Zuwai Crab", "Shakunohitashi", "Naratake Miso Soup", "Garlic Shoot Tempura", and "Kinoko Bacon Cream Croquette". It was a delightful dining experience, and I would love to visit again when I come back to Hakodate. Thank you for the delicious meal.

Congratulations on the opening of the new store. I love Tazima-san, and the new spacious interior and kitchen are impressive. Tazima-san has leveled up, and I can't wait to see what's next! I visited for the second round and enjoyed Tazima-san's selected creative menu. The mackerel sushi, fried salmon, rainbow-colored sashimi, and pudding were all delicious. I always wonder why there isn't a place like this near my home. It's a fantastic restaurant that I can't get enough of.

The construction was delayed, but Tajima-san finally opened on December 19th. The new restaurant is spacious and beautiful, with a relaxed counter as well as private rooms and chair seating, making it family-friendly. It's always bustling with regular customers, so it's recommended to call ahead before going. Spring offers mountain vegetables, summer has sweetfish, autumn features mushrooms, and winter has its own specialties. There are regular menu items as well as daily specials. You can opt for a course menu or let Tajima-san decide what to serve. They always prepare delicious dishes, which is greatly appreciated. The restaurant will be open until December 27th and will resume business on January 2nd. Here is a sample menu from my first visit after the relocation in December: Sweet shrimp with kelp, Potato salad and smoked egg, Shirako with fresh fish balls and mushrooms, Tuna from the Tsugaru Strait, Anago (conger eel) grilled and simmered, Steamed Erimo abalone with liver sauce, Akari Farm pork shoulder roast with cabbage, Tuna head and its fry, Matsutake mushroom rice and soup, Pound cake with chestnuts and black sugar, served with ice cream (wine is partially BYOB).

A small amount of sweetfish was caught. It's the last of the season. Grilled saury from Esan, which I love, after a long time. Rice, eggplant, chicken and minced meat sauce, and corn and shrimp tempura with fish and rice.

On Saturday, I had a variety of dishes at the restaurant including grilled ayu with mayonnaise, ayu and matsutake mushroom soup, salt-grilled ayu, mountain tuna sashimi, sweetfish noodles, and ayu rice in a clay pot.

In a residential area of Hakodate City, there is a charming little bar that caught my eye. A renowned food blogger in Hakodate, who I often refer to for recommendations, seems to be a big fan of this place with many repeat visits. After struggling to secure a reservation, I finally had the chance to visit. The restaurant had recently relocated and was nicely renovated, giving off a great first impression. Upon entering, I noticed a large counter in front and the kitchen in the back, with the owner and several staff members bustling around. The place was packed due to the Obon holiday season, so my friend and I opted for a private counter on the opposite side of the open kitchen. We had hoped to enjoy banter with the owner, but a group of lively young girls at the counter made it a bit too noisy, so we settled in at our spot. As we sipped our beers and perused the menu, we were impressed by the selection, though not extensive, it had some unique offerings. We started with a sashimi platter and tempura of large prawns and corn, as summer was coming to an end. I had never heard of large prawns before, but decided to give it a try. Unfortunately, the sweet mackerel that we were looking forward to was missing. We debated whether to order it separately but ultimately decided to try the mackerel miso instead. We enjoyed the sashimi, alternating bites with sips of sake, and then ordered another round of drinks. The tempura arrived, and the large prawns were surprisingly tasty, with a slight earthy flavor that paired well with the sweetness of the corn. We then eagerly awaited the sweetfish, which was presented beautifully as a whole fish with its head and tail intact. The owner kindly greeted us before grilling the fish, and when it arrived, we savored the crispy skin and flavorful meat. We struggled a bit with deboning the fish but managed to enjoy it nonetheless. We finished off the meal with a delicious fried rice and a refreshing soup. Overall, the food was delightful, and while we wished we could have interacted more with the owner, we still had a great dining experience. I look forward to returning to enjoy the seasonal dishes and the owner's culinary skills.

The day after, we had a "Let's eat what's in Tanashima's shop for a week-long summer vacation" party. Many regular customers came in late. Next time, we'll do it again after the holiday...

M-san, who came for ayu fishing from Yoichi, and I enjoyed ayu rice with the accent of mountain pepper from the garden. Reservations are required for the course menu, so be sure to check when making a reservation. On this day, we somehow made it before midnight. (Please allow plenty of time ===========)

Today was a busy day with many customers interested in Salute-related dishes. I enjoyed the last of the spring bamboo shoots. I'm happy that dried squid is now available, and the hokke fish is undeniably delicious. The live yamame fish was also great. I can't wait for July.

I ordered from the menu in a hurry. I had chilled tofu and french fries. For grilled dishes, I had cherry salmon. I also had grilled bamboo shoots, tempura, and clay pot rice. The announcement was made that grilled bamboo shoots were no longer available.

When the spring appetite begins, indulge in dishes like bonito sashimi, clam and wild parsley soup, scallop and Ainu leek spring rolls, crab omelette with wild chives sauce, and more.