Winter comes again! We will be holding a one-night-only special event to celebrate the arrival of winter and the lighting up of the illuminations! Enjoy the moment when the illuminations stretch out in a straight line across Odori Park come on from the restaurant. 🍾Champagne-Mumm Grand Cordon (one glass each) included! MENU -Hinna- Two types of amuse-bouche with gratitude - Appetizer 1- Soon - Appetizer 2- Soon - Fish dish- Soon - Meat dish- Grilled Tokachi Poroshiri black beef fillet (planned) - Dessert- - After-meal drinks- Coffee, tea, herbal tea

Special dinner during the White Illumination event! Enjoy the straight-line illuminations of Odori Park from various angles! Reservations are now being accepted from 11/23 to 11/30! Parkside S or A seats guaranteed *Please note that seats cannot be specified. 🍾Champagne-Mumm Grand Cordon (one glass each) included! MENU -Hinna- Two types of amuse-bouche with gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with ginger accent - Appetizer 1 - Hokkaido's bounty of the sea and root parsley mousse harvested in Makkari - Appetizer 2 - Risotto with Nemuro surf clams and Tokachi mash - Fish dish - Pan-fried Rausu offshore yellowtail and Ezo abalone with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce - Meat dish - Grilled Tokachi Poroshiri black beef fillet Demonstration service (Hokkaido cheese is available for +¥1,100.) - Dessert - - After-meal drinks - Coffee, tea, herbal tea

Special dinner during the White Illumination event! We are accepting reservations for use from November 23rd to November 30th! 🍾Champagne-Mumm Grand Cordon (one glass each) included! MENU -Hinna- Two types of amuse-bouche with gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with a touch of ginger - Appetizer 1 - Hokkaido's bounty of the sea and parsley roots harvested in Makkari - Appetizer 2 - Nemuro surf clam and tokachi mash risotto - Fish dish - Pan-fried yellowtail off the coast of Rausu with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce - Meat dish - Grilled Ezo venison with sauce Grand Veneur (Hokkaido cheese is available for +¥1,100.) - Dessert - - After-meal drinks - Coffee, black tea, herbal tea

MENU

-Hinna-　感謝を込めたアミューズ２種
・知床ポークのパテドカンパーニュ
・さっぽろ特産玉葱『札幌黄』のヴルーテ　生姜のアクセント

-前菜１品目-
北海道の海の恵みと真狩で採れた根パセリムース

-前菜２品目-
根室産北寄貝ととかちマッシュのリゾット

-お魚料理-
羅臼沖ブリと蝦夷鮑のポワレ　上川大雪酒造特別純米酒のソース

-お肉料理-
とかちポロシリ黒牛フィレ肉のグリエ　実演サービス

（+¥1,100で北海道産チーズをご用意しております。）

-デザート-

-食後のお飲み物-
コーヒー、紅茶、ハーブティー

MENU -Hinna- Two types of amuse-bouche with gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with ginger accent - Appetizer 1 - Hokkaido's bounty of the sea and root parsley mousse harvested in Makkari - Appetizer 2 - Risotto with Nemuro surf clams and Tokachi mash - Fish dish - Pan-fried Rausu offshore yellowtail and Ezo abalone with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce - Meat dish - Grilled Tokachi Poroshiri black beef fillet Demonstration service (Hokkaido cheese is available for +¥1,100.) - Dessert - - After-meal drinks - Coffee, tea, herbal tea

MENU

-Hinna-　感謝を込めたアミューズ２種
・知床ポークのパテドカンパーニュ
・さっぽろ特産玉葱『札幌黄』のヴルーテ　生姜のアクセント

-前菜１品目-
北海道の海の恵みと真狩で採れた根パセリムース

-前菜２品目-
根室産北寄貝ととかちマッシュのリゾット

-お魚料理-
羅臼沖ブリと蝦夷鮑のポワレ　上川大雪酒造特別純米酒のソース

-お肉料理-
とかちポロシリ黒牛フィレ肉のグリエ　実演サービス

（+¥1,100で北海道産チーズをご用意しております。）

-デザート-

-食後のお飲み物-
コーヒー、紅茶、ハーブティー

MENU -Hinna- Two types of amuse-bouche with gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with a touch of ginger - Appetizer 1 - Hokkaido's bounty of the sea and parsley roots harvested in Makkari - Appetizer 2 - Nemuro surf clam and tokachi mash risotto - Fish dish - Pan-fried yellowtail off the coast of Rausu with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce - Meat dish - Grilled Ezo venison with sauce Grand Veneur (Hokkaido cheese is available for +¥1,100.) - Dessert - - After-meal drinks - Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with a touch of ginger - Appetizer 1 - Hokkaido's bounty of the sea and parsley roots harvested in Makkari - Appetizer 2 - Nemuro surf clam and tokachi mash risotto - Fish dish - Pan-fried yellowtail off the coast of Rausu with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce - Meat dish - Grilled Ezo venison with sauce Grand Veneur (Hokkaido cheese is available for +¥1,100.) - Dessert - - After-meal drinks - Coffee, black tea, herbal tea

MENU

-Hinna-　感謝を込めたアミューズ２種
・知床ポークのパテドカンパーニュ
・さっぽろ特産玉葱『札幌黄』のヴルーテ　生姜のアクセント

-前菜１品目-
北海道の海の恵みと真狩で採れた根パセリムース

-前菜２品目-
根室産北寄貝ととかちマッシュのリゾット

-お魚料理-
羅臼沖ぶりのポワレ　上川大雪酒造特別純米酒のソース

-お肉料理-
蝦夷鹿肉のグリエ　ソース グランヴヌール

（+¥1,100で北海道産チーズをご用意しております。）

-デザート-

-食後のお飲み物-
コーヒー、紅茶、ハーブティー

MENU -Hinna- Two types of amuse-bouche with gratitude: Shiretoko pork pate de campagne, Sapporo specialty onion "Sapporo yellow" veloute with ginger accent -Appetizer- Hokkaido's bounty and parsley root mousse harvested in Makkari -Fish dish- Pan-fried yellowtail off the coast of Rausu with Kamikawa Daisetsu Sake Brewery special pure rice wine sauce -Meat dish- Lamb steak achet Navarin style -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude: Shiretoko pork pate de campagne, Sapporo specialty onion "Sapporo yellow" veloute with ginger accent -Appetizer- Hokkaido's bounty and parsley root mousse harvested in Makkari -Fish dish- Rausu offshore yellowtail pan-fried with Kamikawa Daisetsu Sake Brewery special pure rice wine sauce -Meat dish- Lamb steak achet Navarin style -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude: Shiretoko pork pate de campagne, Sapporo specialty onion "Sapporo yellow" veloute with ginger accent -Appetizer- Hokkaido's bounty and parsley root mousse harvested in Makkari -Fish dish- Rausu offshore yellowtail pan-fried with Kamikawa Daisetsu Sake Brewery special pure rice wine sauce -Meat dish- Lamb steak achet Navarin style -Dessert- -After-meal drinks- Coffee, tea, herbal tea

<de Montille & HOKKAIDO>
Line up Soon

✅ワインの種類は10種類

【スパークリング】
・レジェント ブリュット（余市：キャメルファームワイナリー）
・ハツユキ スパークリング（仁木：NIKIhillsワイナリー）

【白】
・KWtZホワイト上幌ワイン（岩見沢市栗沢町上幌：10Rワイナリー）
・タプコプブランZ （岩見沢市栗沢町：KONDOヴィンヤード）
・クリサワブラン（岩見沢市栗沢町：ナカザワヴィンヤード）

【赤ワイン】
・ラッサンブラージュルージュ（上川郡鷹栖町：とわ北斗ヴィンヤード）
・縁（仁木：ドメーヌ ブレス※ル レーヴ ワイナリー）
・ナカイ ルージュ（さっぽろ藤野ワイナリー）
・モン ルージュ（ドメーヌ モン）
・ナナ ツ モリ ピノ ノワール（ドメーヌ タカヒコ）
以上、希少な北海道のワインを10種類ご用意しております。

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea écume -First appetizer- Smoked yellowtail off the coast of Rausu with colorful radish, yellow chrysanthemum vinaigrette -Second appetizer- Christian autumn salmon off the coast of Eastern Hokkaido, New salmon roe with beurre blanc sauce -Fish dish- Today's fish and lobster, Ezo abalone garbule style -Meat dish- Grilled Tokachi Poroshiri black beef fillet Demonstration service (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea ecume -First appetizer- Smoked yellowtail off the coast of Rausu with colorful daikon radish, yellow chrysanthemum vinaigrette -Second appetizer- Christian autumn salmon off the coast of Eastern Hokkaido, New salmon roe with beurre blanc sauce -Fish dish- Today's fish Garbuure style -Meat dish- Grilled lamb from Shiranuka Town's "Chaji Men Sheep Farm" Manganji pepper farci (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea écume -Appetizer- Smoked yellowtail off the coast of Rausu with colorful daikon radish and yellow chrysanthemum vinaigrette -Fish dish- Today's fish in garbule style -Meat dish- Grilled loin from Shari's "Shiretoko pork" with Manganji pepper coulis -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche to express our gratitude: Veal tripe stewed in tomato sauce, Melber toast from Shiranuka Rakukeisha's "Monviso", Biei corn potage, Higecha tea écume -Appetizer 1 - Smoked yellowtail off the coast of Rausu with colorful radish, yellow chrysanthemum vinaigrette -Appetizer 2 - Christian autumn salmon off the coast of Eastern Hokkaido, New salmon roe with beurre blanc sauce -Fish dish - Today's fish and lobster, Ezo abalone garbule style -Meat dish - Grilled Tokachi Poroshiri black beef chateaubriand Demonstration service (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

Starts on 1 March! MENU.

Hinna - Two amusements to express our gratitude - Marinated spring herring - Eclazée of spawn and Kitaakari - Cultivated Sakurahime chicken bâtouleur


-Poached Hokkaido green asparagus with poached eggs from Abe Poultry Farm in Shimokawa-cho, served with Oscietra caviar.

-Appetizer 2 - Poiret of foie gras and bamboo shoots accented with sansho (Japanese pepper).

-Fish dish - Cherry blossom trout and scallop mikuei, spring flavour.

-Meat dish - Tokachi Porosiri Black Beef Fillet Gruyere Demonstration Service

（Hokkaido cheeses are available for an additional ¥1,100.)

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

Until 29 February MENU

-Hinna - Two amusements of gratitude - Quiche Lorraine with cold-jammed spinach - Potage of cauliflower and polo leeks


-Hokkaido hairy crab and squid tartar with chrysanthemum déclinaison.

-Appetizer 2 - Nemuro chub mackerel beignets

-Fish dish - Steamed cold flatfish with white wine, seaweed croute and rape blossoms ecume.

-Meat dish - Tokachi Porosiri Black Beef Fillet Gruyere Demonstration service

（Cheeses from Hokkaido are available for an additional ¥1,100.)

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU (11/1 - early January) -Hinna- Two types of amuse-bouche to express our gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with a touch of ginger -Appetizer 1 - Hokkaido's bounty of the sea and parsley root mousse harvested in Makkari -Appetizer 2 - Risotto with Nemuro surf clams and Tokachi mash -Fish dish - Pan-fried Rausu yellowtail and Ezo abalone with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce -Meat dish - Grilled Tokachi Poroshiri black beef fillet Demonstration service (Hokkaido cheese is available for +¥1,100.) -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU (11/1 - early January) -Hinna- Two types of amuse-bouche with gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with a touch of ginger -Appetizer 1 - Hokkaido's ocean bounty and parsley root mousse harvested in Makkari -Appetizer 2 - Nemuro surf clam and tokachi mash risotto -Fish dish - Pan-fried yellowtail off the coast of Rausu with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce -Meat dish - Grilled Ezo venison with sauce Grand Veneur (Hokkaido cheese is available for +¥1,100) -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU (11/1 - early 1/1) -Hinna- Two types of amuse-bouche to express our gratitude: Shiretoko pork pate de campagne and veloute of Sapporo's specialty onion "Sapporo Yellow" with a touch of ginger -Appetizer- Hokkaido's bounty and parsley root mousse harvested in Makkari -Fish dish- Pan-fried yellowtail off the coast of Rausu with a sauce made from Kamikawa Taisetsu Sake Brewery's special pure rice wine -Meat dish- Lamb steak achet Navarin style -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU (11/1 - early January) -Hinna- Two types of amuse-bouche to express our gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with a touch of ginger -Appetizer 1 - Hokkaido's bounty of the sea and parsley root mousse harvested in Makkari -Appetizer 2 - Risotto with Nemuro surf clams and Tokachi mash -Fish dish - Pan-fried Rausu yellowtail and Ezo abalone with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce -Meat dish - Grilled Tokachi Poroshiri black beef Chateaubriand Demonstration service (Hokkaido cheese is available for +¥1,100.) -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU (11/1 - early January) -Hinna- Two types of amuse-bouche to express our gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with a touch of ginger -Appetizer 1 - Hokkaido's bounty of the sea and parsley root mousse harvested in Makkari -Appetizer 2 - Risotto with Nemuro surf clams and Tokachi mash -Fish dish - Pan-fried Rausu yellowtail and Ezo abalone with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce -Meat dish - Grilled Tokachi Poroshiri black beef fillet Demonstration service (Hokkaido cheese is available for +¥1,100.) -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

Menu.

Hinna -Two small dishes to say thank you -Pickled spring herring -Eclazée of fish eggs and Kitakari fish -Cultivated Sakurahime chicken risotto


-Poached Hokkaido green asparagus and poached eggs from Abe Poultry Farm in Shimokawa-cho, served with Oscietra caviar.

-Appetiser 2 - Foie gras and bamboo shoots with mountain peppers.

-Fish dishes - Cherry trout and scallop mikuei, spring flavour.

-Meat dishes - Tokachi Porosiri, Black Beef Tenderloin, Gruyere Demonstration Service.

(Hokkaido cheese is an additional 1,100 yen).

-Desserts

-Coffee, Tea, Flower Tea (Mint Tea, Lemongrass Tea, Chamomile Tea)

MENU.

Hinna - Two amusements to express our gratitude - Marinated spring herring - Eclazée of spawn and Kitaakari - Cultivated Sakurahime chicken bâtouleur


-Poached Hokkaido green asparagus with poached eggs from Abe Poultry Farm in Shimokawa-cho, served with Oscietra caviar.

-Appetizer 2 - Poiret of foie gras and bamboo shoots accented with sansho (Japanese pepper).

-Fish dish - Cherry trout and scallop mikuei, spring flavour.

-Meat dish - Tokachi Porosiri Black Beef Fillet Gruyere Demonstration Service

（Hokkaido cheeses are available for an additional ¥1,100.)

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU (11/1 - early January) -Hinna- Two types of amuse-bouche with gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with a touch of ginger -Appetizer 1 - Hokkaido's ocean bounty and parsley root mousse harvested in Makkari -Appetizer 2 - Nemuro surf clam and tokachi mash risotto -Fish dish - Pan-fried yellowtail off the coast of Rausu with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce -Meat dish - Grilled Ezo venison with sauce Grand Veneur (Hokkaido cheese is available for +¥1,100) -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU (11/1 - early 1/1) -Hinna- Two types of amuse-bouche to express our gratitude: Shiretoko pork pate de campagne and veloute of Sapporo's specialty onion "Sapporo Yellow" with a touch of ginger -Appetizer- Hokkaido's bounty and parsley root mousse harvested in Makkari -Fish dish- Pan-fried yellowtail off the coast of Rausu with a sauce made from Kamikawa Taisetsu Sake Brewery's special pure rice wine -Meat dish- Lamb steak achet Navarin style -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU (11/1 - early January) -Hinna- Two types of amuse-bouche to express our gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with a touch of ginger -Appetizer 1 - Hokkaido's bounty of the sea and parsley root mousse harvested in Makkari -Appetizer 2 - Risotto with Nemuro surf clams and Tokachi mash -Fish dish - Pan-fried Rausu yellowtail and Ezo abalone with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce -Meat dish - Grilled Tokachi Poroshiri black beef Chateaubriand Demonstration service (Hokkaido cheese is available for +¥1,100.) -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU (11/1 - early January) -Hinna- Two types of amuse-bouche with gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with a touch of ginger -Appetizer 1 - Hokkaido's bounty of the sea and parsley root mousse harvested in Makkari -Appetizer 2 - Risotto with Nemuro surf clams and Tokachi mash -Fish dish - Pan-fried Rausu yellowtail and Ezo abalone with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce -Meat dish - Grilled Tokachi Poroshiri black beef fillet (Hokkaido cheese is available for an additional ¥1,100.) -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU.

Hinna - Two amusements to express our gratitude - Marinated spring herring - Eclazée of spawn and Kitaakari - Cultivated Sakurahime chicken bâtouleur


-Poached Hokkaido green asparagus with poached eggs from Abe Poultry Farm in Shimokawa-cho, served with Oscietra caviar.

-Appetizer 2 - Poiret of foie gras and bamboo shoots accented with sansho (Japanese pepper).

-Fish dish - Cherry trout and scallop mikuei, spring flavour.

-Meat dish - Tokachi Porosiri Black Beef Fillet Gruyere Demonstration Service

（Hokkaido cheeses are available for an additional ¥1,100.)

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU (11/1 - early January) -Hinna- Two types of amuse-bouche to express our gratitude - Shiretoko pork pate de campagne - Sapporo specialty onion "Sapporo Yellow" veloute with a touch of ginger -Appetizer 1 - Hokkaido's bounty of the sea and parsley root mousse harvested in Makkari -Appetizer 2 - Nemuro surf clam and tokachi mash risotto -Fish dish - Pan-fried yellowtail off the coast of Rausu with Kamikawa Taisetsu Sake Brewery special pure rice wine sauce -Meat dish - Grilled Ezo venison with sauce Grand Veneur (Hokkaido cheese is available for +¥1,100) -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU (11/1 - early 1/1) -Hinna- Two types of amuse-bouche to express our gratitude: Shiretoko pork pate de campagne and veloute of Sapporo's specialty onion "Sapporo Yellow" with a touch of ginger -Appetizer- Hokkaido's bounty and parsley root mousse harvested in Makkari -Fish dish- Pan-fried yellowtail off the coast of Rausu with a sauce made from Kamikawa Taisetsu Sake Brewery's special pure rice wine -Meat dish- Lamb steak achet Navarin style -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU (until 10/31) -Hinna- Two types of amuse-bouche with gratitude Smoked yellowtail off the coast of Rausu Braised red shigure daikon Potage of corn from Biei Equipped with higecha tea -Appetizer- Salad Garden -Fish dish- Today's fish Garbuure style -Meat dish- Grilled beef fillet from Hokkaido -Dessert- -After-meal drink- Coffee, black tea, herbal tea MENU (11/1 to early January) -Hinna- Two types of amuse-bouche with gratitude Shiretoko pork pate de campagne Velouté of Sapporo's specialty onion "Sapporo yellow" Ginger accent -Appetizer- Salad Garden -Fish dish- Pan-fried yellowtail off the coast of Rausu Kamikawa Daisetsu Sake Brewery special pure rice wine sauce -Meat dish- Grilled beef fillet from Hokkaido -Dessert- -After-meal drink- Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude -Appetizer- -Fish dish- -Meat dish- -Dessert- -After-meal drinks- Coffee, tea, herbal tea

The new menu starts on 9 May! MENU

Hinna - Two amusements of gratitude - Chicken gizzard confit - Chilled potage of green peas

Appetizers - Salad garden - Spring

-Fish: Sea bream in a bouillabaisse style with Asari clams from Atsukishi, Ashoro Town Rawan butterbur tapenade.

-Meat: Tokachi Porosiri Black Beef Fillet Gruyere

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU - Hinna - Two types of amuse-bouche with gratitude - Smoked yellowtail off the coast of Rausu Braised red shigure radish - Biei corn potage Hige-cha tea ecume - Appetizer - Salad Garden - Fish dish - Christian autumn salmon off the coast of Eastern Hokkaido with beurre blanc sauce - Meat dish - Grilled loin of "Shiretoko pork" from Shari Town Manganji pepper coulis *If you prefer beef fillet, you can change to it for an additional 1,650 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea MENU (11/1 to early January) -Hinna- Amuse-bouche with gratitude Two kinds of Sapporo-produced Furukawa pork pate de campagne Sapporo specialty "Sapporo yellow" veloute with ginger accent -Appetizer- Salad garden -Fish dish- Nemuro offshore cod meuniere with anchovy and nut sauce -Meat dish- Lamb steak achet Navarin style *If you would like beef fillet, you can change it for +1,980 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU (until October 31st) -Hinna- Two types of amuse-bouche with gratitude: Smoked yellowtail off the coast of Rausu, braised red shigure radish, Biei corn potage, and tea husk ecum -Appetizer- Salad Garden -Main Dish- Autumn salmon off the coast of Eastern Hokkaido with Christian sauce beurre blanc or grilled loin of "Shiretoko pork" from Shari Town, Manganji pepper coulis *If you prefer beef fillet, you can change to it for an additional 1,980 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea MENU (11/1 to early January) -Hinna- Amuse-bouche with gratitude Two kinds of Sapporo-produced Furukawa pork pate de campagne Sapporo specialty "Sapporo yellow" veloute with ginger accent -Appetizer- Salad Garden -Main Dish- Nemuro offshore cod meuniere with anchovy and nut sauce or lamb steak achet Navarin style *If you would like beef fillet, you can change it for +1,980 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU (until October 31st) Welcome drink (sparkling wine or non-alcoholic cocktail) -Hinna- Amuse-bouche with gratitude Biei corn potage Hige tea ecume -Tower Plate- LUNCH High tea plate (petit salad garden, pumpkin quiche, grilled Shiretoko pork, smoked yellowtail, dessert) Today's pasta -Coffee- Coffee, black tea, herbal tea MENU (November 1st to early January) Welcome drink (sparkling wine or non-alcoholic cocktail) -Hinna- Amuse-bouche with gratitude Sapporo specialty "Sapporo Yellow" velouté Ginger accent -Tower Plate- LUNCH High tea plate (pate de campagne, cod meuniere, petit salad garden, quiche, dessert) Meat doria -Coffee- Coffee, black tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude - Smoked yellowtail off the coast of Rausu, braised red shigure daikon radish, Biei corn potage, Hige tea écume - Appetizer - Salad Garden - Fish dish - Today's fish Garbule style - Meat dish - Grilled beef fillet from Hokkaido - Dessert - After-meal drinks - Coffee, black tea, herbal tea

MENU

-Hinna-
感謝を込めたアミューズ２種
知床ポークのパテドカンパーニュ
さっぽろ特産玉葱『札幌黄』のヴルーテ　生姜のアクセント

-前菜-
サラダ　ガーデン

-お魚料理-
羅臼沖ブリのポワレ　上川大雪酒造特別純米酒のソース

-お肉料理-
北海道産牛フィレ肉のグリエ

-デザート-

-食後のお飲み物-
コーヒー、紅茶、ハーブティー

MENU -Hinna- Two types of amuse-bouche with gratitude: Smoked yellowtail off the coast of Rausu, braised red shigure daikon radish, potage of corn from Biei, and a mixture of higecha tea -Appetizer- Salad Garden -Fish dish- Christian salmon off the coast of Hokkaido with beurre blanc sauce -Meat dish- Grilled loin of "Shiretoko pork" from Shari Town, with coulis of Manganji peppers *If you would like beef fillet, you can change it for +1,650 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude: Smoked yellowtail off the coast of Rausu, braised red shigure radish, potage of corn from Biei, and tea-flavored tea. -Appetizer- Salad Garden -Main Dish- Autumn salmon off the coast of Hokkaido, Christian sauce, beurre blanc or grilled loin of "Shiretoko pork" from Shari Town, Manganji pepper coulis. *If you would like beef fillet, you can change it for +1,980 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU (until October 31st) Welcome drink (sparkling wine or non-alcoholic cocktail) -Hinna- Amuse-bouche with gratitude: Potage of corn from Biei Tea Equation -Tower Plate- LUNCH High tea plate (Petit salad garden, pumpkin quiche, grilled Shiretoko pork, smoked yellowtail, dessert) Pasta of the day -Coffee- Coffee, black tea, herbal tea MENU (November 1st to early January) Welcome drink (sparkling wine or non-alcoholic cocktail) -Hinna- Amuse-bouche with gratitude: Velouté made from Sapporo's specialty onion "Sapporo Yellow" Ginger accent -Tower Plate- LUNCH High tea plate (Pate de campagne, cod meunière, petit salad garden, quiche, dessert) Meat doria -Coffee- Coffee, black tea, herbal tea

MENU (11/1 - early January) -Hinna- Two types of amuse-bouche with gratitude: Shiretoko pork pate de campagne, Sapporo specialty onion "Sapporo yellow" veloute with ginger accent -Appetizer- Salad garden -Fish dish- Rausu offshore yellowtail poele with Kamikawa Daisetsu Sake Brewery special pure rice wine sauce -Meat dish- Grilled beef fillet from Hokkaido -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

The new menu starts on 9 May! MENU

Hinna - Two amusements of gratitude - Chicken gizzard confit - Chilled potage of green peas

Appetizers - Salad garden - Spring

-Fish: Sea bream in a bouillabaisse style with Asari clams from Atsukishi, Ashoro Town Rawan butterbur tapenade.

-Meat: Tokachi Porosiri Black Beef Fillet Gruyere

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)



Until 8 May MENU

-Hinna - Two amusements to express our gratitude - Marinated spring herring with eggplant and new potatoes - Sakurahime chicken curti-batur

-Poached asparagus from Hokkaido, poached egg with Shimokawa Roku Fat Enzyme Eggs from Abe Poultry Farm in Shimokawa-cho.

-Hockey beignets with sakura shrimp risotto and isonori seaweed.

-Meat: Tokachi Porosiri Black Beef Fillet Gruyere

-Desserts

-Coffee, tea, herbal tea (mint blend, lemongrass blend, chamomile blend)

MENU -Hinna- Two types of amuse-bouche with gratitude: Smoked yellowtail off the coast of Rausu, braised red shigure daikon radish, potage of corn from Biei, and a mixture of higecha tea -Appetizer- Salad Garden -Fish dish- Christian salmon off the coast of Hokkaido with beurre blanc sauce -Meat dish- Grilled loin of "Shiretoko pork" from Shari Town, with coulis of Manganji peppers *If you would like beef fillet, you can change it for +1,650 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU (11/1 to early January) -Hinna- Amuse-bouche with gratitude Two kinds of Shiretoko pork pate de campagne Sapporo specialty onion "Sapporo yellow" veloute with ginger accent -Appetizer- Salad Garden -Main Dish- Nemuro offshore cod meuniere with anchovy and nut sauce or lamb steak achet Navarin style *If you would like beef fillet, you can change it for +1,980 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU Welcome drink (sparkling wine or non-alcoholic cocktail) -Hinna- Amuse-bouche with gratitude: Biei corn potage Hige tea ecume -Tower Plate- LUNCH High tea plate (petit salad garden, pumpkin quiche, Shiretoko pork grill, smoked yellowtail, dessert) Today's pasta -Coffee- Coffee, black tea, herbal tea

MENU (11/1 - early January) -Hinna- Two types of amuse-bouche with gratitude: Shiretoko pork pate de campagne, Sapporo specialty onion "Sapporo yellow" veloute with ginger accent -Appetizer- Salad garden -Fish dish- Rausu offshore yellowtail poele with Kamikawa Daisetsu Sake Brewery special pure rice wine sauce -Meat dish- Grilled beef fillet from Hokkaido -Dessert- -After-meal drinks- Coffee, black tea, herbal tea

MENU (11/1 to early January) -Hinna- Amuse-bouche with gratitude Two kinds of Shiretoko pork pate de campagne Sapporo specialty onion "Sapporo yellow" veloute with ginger accent -Appetizer- Salad garden -Fish dish- Nemuro offshore cod meuniere with anchovy and nut sauce -Meat dish- Lamb steak achet Navarin style *If you would like beef fillet, you can change it for +1,650 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

MENU -Hinna- Two types of amuse-bouche with gratitude: Smoked yellowtail off the coast of Rausu, braised red shigure radish, potage of corn from Biei, and tea-flavored tea. -Appetizer- Salad Garden -Main Dish- Autumn salmon off the coast of Hokkaido, Christian sauce, beurre blanc or grilled loin of "Shiretoko pork" from Shari Town, Manganji pepper coulis. *If you would like beef fillet, you can change it for +1,980 yen. -Dessert- -After-meal drinks- Coffee, tea, herbal tea

サイズは4号サイズ（約12センチ）のホールケーキです。※写真はイメージです。

サイズは4号サイズ（約12センチ）のホールケーキです。※写真はイメージです。

※写真はイメージです。