maison FUJIYA Hakodate

The story

maison FUJIYA Hakodate | Seasonal French Dining in Hokkaido

The chef and the kitchen

maison FUJIYA Hakodate presents French cuisine rooted in Hokkaido’s seasonal harvest. Chef Yuki Ito treats the counter as a listening post, adjusting techniques to match whatever arrives from regional suppliers. This commitment to ingredient-led preparation brought him recognition as Focus Chef for Diners Club France Restaurant Week 2024 and helped secure a Gault & Millau 15 rating for 2026. The kitchen operates without rigid formulas, allowing market arrivals to dictate the daily output.

The dining room and view

The building rests at the crest of Nijukkenzaka, a historic stone path flanked by greenery and leading toward the morning market. Floor-to-ceiling windows capture the shifting light over Hakodate, transforming afternoon service into a slow observation of the cityscape. Service manager Takeshi Yamauchi guides guests through unhurried pacing while maintaining an unobtrusive presence. The interior avoids heavy decoration so the landscape remains the primary backdrop.

Courses and wine pairings

Multi-course lunches and dinners unfold across six to ten plates, each designed to highlight local seafood and vegetable harvests. Sommelier Hajime Ishikawa selects wines that complement the natural acidity and sweetness of these regional products. Pairings adapt to individual budgets while preserving balance across the progression. The French cooking here stays anchored to place, treating every plate as a direct translation of the surrounding season.