About
Our approach to cooking at Le climat HAKODATE.We first visit our suppliers to see with our own eyes where, how and by whom all of the ingredients we use are made. People ask why we go to such lengths?Its because we believe this is the best way to ensure delicious cooking. Take lamb dishes for example.We purchase our lamb from Yoshimori Makiba in Setana town, where the lambs are free to wander the wide open pastures where wild herbs and plants bloom, and graze on the abundant natural greenery. So when we use Yoshimori Makiba lamb in our cooking, we can match the other ingredients to those grazed on by the lambs in the pastures, and can also select herbs to perfectly match the delicate flavors of the meat. Its as if the climate of the environment where the ingredients were gathered is reproduced on the plate. This is how we achieve the finest and most natural blend of flavors in our recipes, and is also one of the reasons behind naming our restaurant Le climat, meaning climate in French.
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