When I visited Hakodate, I had dinner at Kaisendokoro Hakodateyama (海鮮処 函館山)one of the most popular seafood restaurants in the area. I was hoping to try katsuika (live squid), but unfortunately, they were out of stock due to consecutive days of severe weather. The restaurant is conveniently located within walking distance of JR Hakodate Station.
I had heard that this place is always bustling with guests throughout its business hours. However, when I arrived about 30 minutes after opening, there were only a few diners. I assume the unusually cold weather at the end of March played a role in the quiet start that evening. The restaurant has a distinctive exterior that stands out.
Inside, the kitchen is surrounded by counter seating as you enter, with tables on the right and a larger seating area at the back. It’s a fairly spacious restaurant, offering plenty of seating options. Each table is equipped with a button to call the staff, making service convenient.
The menu includes regular dishes as well as daily specials, all with tax included. I noticed live squid (生やりいか刺し) on the menu and tried to order it, but it wasn’t available that day due to the weather conditions.
They also have a drinks menu, and during my visit, they offered an all-you-can-drink option. However, I didn’t opt for it as I had plans to visit Mt.Hakodate (Hakodateyama) after dinner.
The table fee (otoshi) came with a small dish, priced at 300 yen. The dish resembled nanban-zuke (pickled deep-fried fish). I’m not a big fan of nanban-zuke, so I quickly ate it without much thought. I ordered a draft beer, Sapporo Classic, served in a medium-sized mug for 480 yen.
They also offer a variety of Japanese sake, including local brews from Hokkaido. I chose Taisetsu-no-Kura Kinuyuki (純米吟醸 大雪の蔵 絹雪), which had a light flavor and was made with Hokkaido-produced rice. It was priced at 600 yen.
Since I was still craving squid, I ordered the grilled squid with its innards on the shell. The sauce made from squid innards was incredible, and the springy texture of the squid was delightful. It paired perfectly with the sake, and I couldn’t resist finishing the sauce!
Next, I tried Fresh herring sashimi. This herring was caught in the southeastern region of Hokkaido and was unbelievably fresh. It was the first time I’d had such fresh herring, with all the tiny bones expertly removed by the chef.
Craving something warm, I ordered Steamed shirogai clam with Japanese sake. These clams, also known as “saragai”, are rare to find in the Tokyo area. Their large shells resemble dishes—or perhaps animal ears! The clam meat was full of flavor, and the soup, rich with clam essence, was so good that I drank every last drop.
Finally, I ordered live octopus sashimi. The octopus, caught in Funka Bay, had a pleasantly sticky texture and tasted fresh and delicious.
Many other dishes on the menu caught my attention. I definitely want to visit Hakodate again—and, of course, Hakodateyama as well!
About
Name Kaisendokoro Hakodateyama (海鮮処 函館山)
Open Dinner
Reservation Available
Credit card Available
URL Website, Instagram
Google Map
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