Hako+

The story

Hako+ Marseille: Japanese Izakaya Crafted by Ex-Kyo Sushi Chef

The chef and the kitchen

Hako+ serves refined Japanese cuisine in Marseille through the careful hands of Fumio Ishikawa, formerly of Kyo Sushi. He treats the counter as a workspace for quiet, family-style preparation rather than theatrical service. This grounded approach shapes every plate, letting simple techniques carry weight without unnecessary complexity. Guests at this modest venue often notice how the weekly lineup balances tradition with subtle local adaptations.

Signature plates and daily specials

The cooking favors honest compositions over heavy sauces. Imperial meagre arrives sliced fresh alongside house rice, while breaded chicken nanban rests under tartar sauce with pickled radish and new potatoes. Edamame and cheese croquettes pair unexpectedly well with a curried yogurt dip, and lunch rotations regularly feature gyoza, katsudon, or structured bento boxes. Even dessert stays restrained, offering a gluten-free matcha cake or mugwort-infused daifuku that echoes seasonal Asian pastry traditions.

The room and the counter

A windowed bar defines the dining area, drawing natural light onto a single blonde wood table. Ishikawa designed the layout to feel like a neighborhood izakaya, keeping sightlines open and acoustics manageable. Quiet climate control supports the calm environment, while a small children’s corner keeps families comfortable during weekday service. Critics consistently note how this compact space prioritizes steady execution over theatrical dining.