Yoshoku Bar Hakodate Goto-ken Lumine Omiya Filiale

Goto-ken began when the first head chef, Eikichi Goto from the Goto Islands in Nagasaki, and the first owner, Sotaro Wakayama, met in Hakodate, which was an international trading port at the time, after each traveling through Edo and Nagasaki. They opened a small restaurant to supply bread and Western cuisine to foreign residents and foreign ships. The second generation, Tokujirō Wakayama, became the owner chef in the 6th year of the Taisho era after training in cuisine at the Imperial Hotel in Tokyo, laying the foundation for the current Goto-ken's French and Western cuisine. In particular, the curry is a traditional dish of Goto-ken, initiated by Eikichi Goto and perfected by the second generation, Tokujirō Wakayama.

The key is the homemade wasabi dressing that enhances the texture and flavor of the fresh octopus.

A dish made with plenty of Taraba and Zuwai crab meat, finished in a creamy style.

Fried ripe avocado that offers a fluffy texture, a unique twist on avocado.

Black Angus. Cattle raised in Liberina, known as the 'Land of the Gods' since the time of the indigenous people, are perfect for tender and moist roast beef.

Hokkaido-grown Kita Akari cooked to perfection

Ajillo with tomatoes and melted mozzarella cheese.

The ajillo made with whole boiled shrimp broth is exquisite.

A popular menu item that the chef carefully hand-kneads to maximize juiciness and the umami of the meat, concentrating the flavor of the meat.

Soft shell shrimp that can be eaten with the shell, coated with our homemade flour and fried.

The cut of steak most loved by many people. A mild, elegant, and the best steak.

Black Angus. Cattle raised in Liberina, known as the 'Land of the Gods' since the time of the indigenous people, are perfect for tender and moist roast beef. Half... 880 yen

Gotoken's classic rich beef curry.

A historic curry that focuses on carefully selected ingredients, reminiscent of the curry from the time of its founding in the 12th year of the Meiji era.

A Margherita pizza that is carefully stretched by artisans from the pizza dough and baked quickly at high temperatures, making the crust delicious as well.

Baked with plenty of four types of cheese, it has a luxurious taste even when eaten as is. Drizzling honey on it allows you to enjoy a rich aroma as well.