The story
Restaurante VASCU in Hakodate has built its reputation on steadfast Spanish cuisine since owner chef Koji Fukatani opened the doors in 1985. Fukatani trained directly in San Sebastián under mentor Luis, who advised him to establish his career in his hometown rather than Tokyo. This decision brought authentic Spanish fare to a northern port city where such offerings remained virtually unknown decades ago. His dedication to preserving traditional techniques earned him the Goût & Mérite Transmissions Award for long-term knowledge transfer.
Visitors encounter a relaxed interior that mirrors everyday Spanish bars, complete with crisp tablecloths and standard silverware laid out for each guest. The space deliberately avoids theatrical staging in favor of straightforward comfort and accessibility. Fukatani once installed a wheelchair accessible restroom when such amenities were rare in Japanese dining venues. White linen covers every wooden table while natural light filters through large windows overlooking the quiet street outside.
The menu relies on carefully sourced staples like cured ham, artisanal chorizo, and premium anchovies imported directly from Spain. Guests can also order curated pinchos boxes for takeout, featuring fresh local marine catches prepared daily. A compact vegetable garden behind the building supplies greens during warmer months, while past experiments yielded housecrafted vinegar and apple cider. The consistent quality of this Spanish culinary approach recently secured a 14.5 rating from Gault&Millau.
Recognition
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