🍜 Taste Place KIKUYO Dining Hall Main Store

KIKUYO (きくよ) Shokudo was established in Showa 31 (1956). When it first opened, it was a small shop with only 10 seats, but it has now expanded to accommodate 30 seats. In response to demand, additional branches have been opened, including one just a 30-second walk from the main store, as well as locations at the bay and New Chitose Airport. The restaurant is known for its dishes that fully utilize fresh ingredients from Hakodate, making it popular not only among local residents but also with tourists. The highlight of KIKUYO Shokudo is its white rice, cooked in a charcoal steamer pot. When it first opened, charcoal steamer pots were considered mainstream in sushi restaurants and other dining establishments. However, as the production of these pots gradually declined, KIKUYO faced difficulties in sourcing them. As a result, KIKUYO Shokudo decided to develop its own charcoal steamer pot made from diatomaceous earth, allowing customers to enjoy the restaurant's signature white rice in various dishes today. The menu primarily features seafood donburi, with options including set meals, sashimi, and grilled dishes. The best-selling item among the seafood donburi is the "Ganso Hakodate Bara Don." This luxurious dish is beautifully arranged with fresh sea urchin, salmon roe, and scallops from the nearby sea, making it both visually appealing and delicious—truly a signature dish of KIKUYO Shokudo.

KIKUYO Shokudo, which opened in 1956 (Showa 31), has four locations in Hakodate's morning market and surrounding areas, including the bay area and New Chitose Airport. The restaurant prides itself on its fluffy, glossy white rice cooked in a charcoal steamer. The main dish is seafood donburi, with each meal lavishly filled with seafood ingredients.