“Hokkaido Full Course” - The Blessings of Summer, Review!
On the evening of August 23rd, 2012, five renowned Hokkaido chefs came together and, utilizing techniques from their respective culinary fields, created delicious full course meals made with all Hokkaido grown ingredients!
I was at the event, and I'm here now to give you the full rundown of the delicious meals they cooked up.
The venue for the event was Pietra Serena, in Fushimi.
Inside the restaurant customers are treated to a beautiful foyer featuring a striking spiral staircase. Outside the window is a lush view of Hokkaido's beautiful natural scenery.
The event was packed despite being held on a weekday and having been announced a mere two weeks ahead of time. Even with that many people in the room the mood was relaxed as everyone awaited their meals.
As we waited for the event to begin we were able to enjoy a home-made sangria overflowing with delicious fruit.
The theme of the event was "The Blessings of a Hokkaido Summer."
We were all excited to find out what these chefs could cook up with delicious Hokkaido ingredients.
After waiting in anticipation, the event finally began.
It started with a personal greeting from each chef. This was followed by the course announcement. First we would enjoy a taste of Chinese, then Japanese traditional food, followed by an Italian dish, then French, and finally ending with dessert. Our imaginations ran wild with possibility.
And then it was time to bring out the first course.
・Starter - "The Blessings of Heavy Snow"
Noboru Ishii (Owner and Chef at Kirica) http://www.kirica.jp/
Chef Ishii's dishes provide a modern take on traditional Chinese cuisine.
A flan made with milk and "White Chocolate" corn.
Artfully presented with a corn topping, and garnished with Douchi powder. (Douchi is a type of Chinese fermented and salted soybean.) Inspired by the image of melting snow, that image combined with the melt-in-your-mouth sweetness of the corn made this dish truly memorable.
・Rainbow Trout Sashimi with Vegetables and Flowers from the Fields.
Taku Watanabe (Owner and chef at Taku) http://nfd-taku.com/
Chef Taku is a creative Japanese cuisine guru. His dishes are permeated with the chef's free spirit of design.
The beef was low roasted for several days before the event and then garnished with the Kita Akari potatoes, which had been stored to ripen in last year’s snow.
It's a simple dish, but with ingredients prepared with such painstaking care just for this event it truly was a splendidly extravagant dish.
・Tropical fruits from Hokkaido's Jinnai Farm and Soda with Todohokke Salt
Wakayama Kazuya (Owner and chef at Jeunesse) http://www.jeunesse-waka.com/
The last dish of the evening was prepared and decorated by the young genius patissier, Chef Wakayama.
The base of the dish was a bright blue sea of lime jelly.
On top of that was a sorbet made with fully ripened mango.
Surrounding the main dish were a plethora of tropical fruits, all from Urausu Town's Jinnai Farm in Hokkaido.
The whole thing was drizzled with a sauce made with passion fruit and carbonated water.
Bitter, sweet, sour, yet it left the mouth feeling refreshed, this truly was a work of genius.
During the event, all the participating chefs walked amongst the tables and talked about their thoughts on Hokkaido vegetables. Here is a photo of Chef Horikawa.
"I would love to be able to share the unique taste of Hokkaido ingredients with the whole country."
Truly the passion each chef has for their craft shines through in each of their dishes.
So what did you think?
This is an event which is held four times a year, so if you found this article peaked your interest be sure to join us at the next event!
The next Hokkaido Full Course event will be...
"The Autumn Supreme" - Hokkaido's Supreme Autumn
November 29th, 2012, at Hotel Okura Sapporo
The theme of the event will be "Thanksgiving for Hokkaido"
Reservations are limited to 120 guests.
Hall Opens at 6:30 p.m.
Event Begins at 7:00 p.m.
Admission: 12,500 Yen per person. (Includes food, tax, and service charge. Drinks are NOT included)
For reservations please call: Hotel Okura Sapporo
Minami 1-Jyo Nishi 5-Chome, Chuo-ku, Sapporo
(011 - 221 - 2333)
※ If you plan on making a reservation for "Hokkaido Full Course" let us know!
Due to the popularity of this event, reservations are given on a first-come, first-served basis. However, there is a special pre-reservation available for Hokkaido Likers !!
Pre-reservations can be made from October 1st until the 15th.
Special tickets will be available for Hokkaido Likers after general sales have opened up. But there is a limited number, so we can't promise to have them! Just to be safe, be sure to reserve your ticket ahead of time!
Additional information is available (in Japanese) on the "Hokkaido Full Course" facebook page, linked below!
After going once, I'm not going to be able to miss another "Hokkaido Full Course" event. So I hope to see you at the next one!
(Photographs: Hokkaido Likers Photo Writer - Megane)
(Article: Editorial Department - Eri)