Today's Chef Kaiseki
We have prepared a kaiseki banquet meal that makes full use of seasonal ingredients.
- Date of release
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4/1～
- time
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17：30～21：00（L.O.20：00）
- Fee
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One person
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7,800 yen plan
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10,000 yen plan
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- Use
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Available on the day
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Reservations for the 12,000 yen plan must be made at least two days in advance.
Special opening menu
To celebrate the opening, we will be offering a special amuse bouche, "Flower Garden with Fragrant Sea Urchin Broth," in addition to the regular menu.
Please see the menu below for details.
*Limited time offer until the end of June
7,800 yen plan per person
Colorful hospitality banquet
- amuse
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Flower garden with the scent of sea urchin soup
- First meal
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- Appetizers
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King crab cream croquette
Five seaweed vinegar dish, Japanese yam, and goji berries
Firefly squid with vinegared miso and green onion
Boiled young bamboo shoots and kinome
Nikogiri Ginger
- Sashimi
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Bluefin tuna medium fatty tuna, lean tuna and two other varieties, complete garnish
- Cooking furnace
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Hokkaido beef shabu-shabu, spring vegetables, tofu, ponzu sauce
- Second meal
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- Hot dishes
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Tuna fillet stewed in red wine, Hokkaido cheese kurakake
Young corn Broccoli Cauliflower
- meal
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Green beans, dried grapes and white wine rice pot
- pickles
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Karamatsu pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.)
- Tome Bowl
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Red miso soup
- dessert
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Brown sugar warabimochi and raw chocolate with Shakotan Gin "Hinosail"
*The menu will change depending on the season as we use seasonal ingredients.
10,000 yen plan per person
Elegant Drop Kaiseki Banquet
- amuse
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Flower garden with the scent of sea urchin soup
- First meal
-
- Appetizers
-
King crab cream croquette
Five seaweed vinegar dish, Japanese yam, and goji berries
Firefly squid with vinegared miso and green onion
Boiled young bamboo shoots and kinome
Nikogiri Ginger
- Sashimi
-
Bluefin tuna medium fatty tuna, lean tuna and two other varieties, complete garnish
- Cooking furnace
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Today's fish shabu-shabu, spring vegetables, tofu, ponzu sauce
- Second meal
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- Hot dishes
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Tuna fillet stewed in red wine, Hokkaido cheese kurakake
Young corn Broccoli Cauliflower
- Pottery
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Hokkaido beef fillet, fermented butter, kelp soy sauce, various spring vegetables
- meal
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Green beans, dried grapes and white wine rice pot
- pickles
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Karamatsu pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.)
- Tome Bowl
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Red soup stock
- dessert
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Brown sugar warabimochi and raw chocolate with Shakotan Gin "Hinosail"
*The menu will change depending on the season as we use seasonal ingredients.
90 minutes per person 2,200 yen
free drinks
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Draft beer (Sapporo Classic)
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Japanese sake
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Shochu (barley, potato, rice)
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Wine (red and white)
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whisky
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Shochu
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Soft drink
Reservation required at least 2 days in advance
Chef's choice banquet
Our head chef will create a menu based on your requests and budget.
- Date of release
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4/1～
- Availability
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17：30～21：00（L.O.20：00）
- Fee
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From 12,000 yen per person
Free drinks 90 minutes 2,200 yen
Private room
If you would like to use a private room, an additional 1,100 yen will be charged per person.
Pine Room
Up to 6 people
Bamboo Room
Up to 12 people
Plum Room
Up to 10 people
Regarding use
Our hotel has the following rules for dining at our restaurants.
We ask that all customers please read and understand the above.
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The displayed price includes 12% service charge and 10% consumption tax.
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The menu may change depending on the availability of ingredients.
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If you have any food allergies, please inform staff in advance.
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The photograph is an image.
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By law, we will not serve alcohol to anyone driving or under the age of 20.
Japanese Cuisine
- seat
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76 席
- Private room
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available
- floor
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2F
- Business hours
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(Until March 15, 2025) [Lunch] Reservations only
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(Until March 15, 2025) [Dinner] Reservations only
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Our opening hours from April 1, 2025 onwards are as follows:
11:30～15:00 （L.O.14:00）
17:30～21:00 （L.O.20:00）
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Last Kaiseki orders are taken 90 minutes before closing time.
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Last drink orders are taken 30 minutes before closing
- telephone number
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