Praise from famous chefs!
The reason behind Northern Hokkaido's food quality
The pleasures, the abundance and freshness of Northern Hokkaido ingredients enjoyed locally... I want to use these traits to express the grand beauty of Hokkaido in my cuisine. Rumoi scallops and Mashike pink prawns, for example, are so incredibly fresh and flavorful they truly are top ingredients. I'm also trying new things and looking for possibilities in Sorachi wineries, Nayoro's chijimi spinach, or Hokkaido grown wheat from Ebetsu. I have great hopes for the future of Northern Hokkaido's expanding gourmet dining!
The difference in hot and cold temperature extremes in northern Hokkaido make it a treasure trove of delicious foodstuffs. Every area has its signature foods. For example in Ishikari you've got giant clams and Sapporo Yellow onions, Kamikawa has rare black rice and tomatoes, but using vegetables as containers, or black rice in salads... little ideas like that can really create a unique impression at dinner time. Please get to know the special products of each area, and try dishes sparkling with fresh ideas.
Northern Hokkaido is truly my home. I feel like it has the best variety of ingredients in Japan, but sadly people only use them in limited ways. There are an infinite number of ways to play with ingredients and flavors, like adding garam masala to nuka herring Sanpei soup, turning sashimi to marinade, making ethnic or Chinese dishes, or European style... I truly look forward to expanding the gourmet possibilities of the top of Japan!