ニューオータニイン札幌
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ニューオータニイン札幌

Mar. 12, 2024
[Image1]Introducing the seasonal Chef
[Image2]Introducing the seasonal Chef

Introducing the seasonal Chef "recommended" dinner course [March and April] menu!

3. April
The menu uses plenty of seasonal ingredients, such as "Japanese Spanish mackerel and lees miso" and "made with Herring and peony shrimp", making you feel spring.
Fun ♪ the chef's special Japanese kaiseki at New Otani Inn Sapporo to your heart's content

🌸 Menu contents 🌸
・ Herring sardines and peony shrimp
　
・Grilled Japanese Spanish mackerel and kasu miso paste
　
・ Chikato and vegetable tempura
　
・Rice cooked with wild vegetables (incense miso soup)
　
・Today's Fun Dessert Wagon
　　Strawberry, matcha Swiss roll cake
　　Matcha Tiramisu
　　Red bean and strawberry shortcake
　　Strawberry Pound Cake
　　Yuzu gelato

* 4.5 types of desserts will be provided daily by wagon service.

It is limited to 15 meals a day!
Reservations and details
📞011-222-1522 (direct line to restaurant reservations)
Or
On the ✨ hotel website

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Apr. 1, 2024
April has begun 🌸 It's getting warmer and warmer, the snow is melting, and it's becoming a comfortable season! The cherry blossoms bloom around May every year, so it seems that it will be a little later to see them again this year. This is 😎 an introduction to the limited menu for the first half of April that started today 🐖 Shredded pork soup soba noodles (soy sauce flavor) 🦐 Stir-fried shrimp and egg with chili sauce (with rice and sasai) Both come with ♪ [salad, soup, dessert, coffee buffet] Use it slowly at the hotel restaurant with a sense of freedom! Reservations and details 📞 011-222-1522 (direct line to restaurant reservations) Or On the hotel website. We look ✨ forward to seeing you
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Mar. 7, 2024
New Otani Inn Sapporo Executive Chef Yoshihito Takebayashi [Spring Special Tasting Party] You can enjoy a luxurious Western-style course using seasonal ingredients in a chic brick atmosphere! We will 🍽️ deliver a total of 7 dishes that will color spring, including "Risotto with wild vegetables and issued cabbage" 🌸Menu ・Hospitality at the beginning ・White trevally carpaccio and spring vegetable salad ・Natural conger eel, red wine-flavored teriyaki, dehydrated yogurt and cucumber ・ Naju style with shellfish drifting with the scent of the sea ・ Apicius-style roast of Shibetsu Suffolk breed "Hoget" 　　Hitobiro's Accent ・Risotto with wild vegetables and fermented cabbage ・Crème d'Ange and goat's milk gelato ・Small confectionery ・Coffee ・Bread, Hokkaido fermented butter 🌸 Date and time Friday, March 15, 2024 18:30~(Reception 18:00~) 🌸Place B1 Party & Dining Four Seasons 🌸Fee Course meal: ¥13,000 With free drink: ¥15,000 🌸Reservation 📞011-222-1522 (direct line to restaurant reservations) Or On the 😎 hotel website

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