ร้านอาหารทะเลฮกไกและ สเต็ก โทคาจินอร์เต้ (ฮาโกดาเตะ｜ทั่วไป)

หลักสูตรประจำฤดูใบไม้ผลิ

6,600 JPY per person (Tax included)

・Sakura sea bream and spring vegetable aspic ・White asparagus potage ・Grilled Spanish mackerel from local waters with dill-scented beurre blanc sauce ・Orange sorbet ・Poached lamb loin ・Dutch bread made with Imakane wheat "Haruyo Koi" ・Kumquat compote and chamomile mousse composition

Chef's Recommended Spring Course

11,000 JPY per person (Tax included)

Hokkaido Botan shrimp tartare with remoulade sauce, 4 kinds of appetizers, whelk and wild vegetable peperoncino, white asparagus potage, Sakura snapper and lobster pâté brie Americana sauce
・Sakura granita ・Grilled Furano Wagyu fillet with Japanese-style new onion sauce ・Dutch bread made with Imakane Haruyo Koi ・Sourdough

Summer Seasonal Course

6,600 JPY per person (Tax included)

- Tokachi-produced burrata and colorful vegetable salad - Cold consommé soup with Kutchan-produced super-ripe potatoes (540) - Dutch bread made with Hokkaido-produced wheat - Pan-seared Hokkaido-produced rockfish - Low-temperature cooked grilled Hikoma pork from Mori-machi - Melon peach melba style - Coffee

Summer Chef's Recommended Course

11,000 JPY per person (Tax included)

• Capellini with fruit tomatoes and basil • Colorful salad of Tokachi-grown vegetables • Eel risotto with poached quail egg • Cold soup made with Kutchan-grown super-ripe 540 potatoes • Dutch bread made with Hokkaido-grown wheat • Hokkaido-grown flounder farce with paprika sauce • Lime and mint granita • Tokachi La Vista beef loin poêlé with green pepper sauce • Tiramisu made with Hakodate Misuzu coffee beans • Coffee