[New Furano Prince Hotel] The first “Autumn Tasting Party” will be held, a marriage of Japanese cuisine made with Hokkaido ingredients and Japanese sake presented by Fumihiro Kasubazawa, head chef of Japanese cuisine, and a sake sommelier.
*Seibu Prince Hotels Worldwide Co., Ltd.*
Press release: September 2, 2024
**
[New Furano Prince Hotel] The first “Autumn Tasting Party” will be held, a marriage of Japanese cuisine made with Hokkaido ingredients and Japanese sake presented by Fumihiro Kasubazawa, head chef of Japanese cuisine, and a sake sommelier.
*[Date] Saturday, October 5, 2024*
New Furano Prince Hotel Kasubazawa Japanese Cuisine Chef
“Autumn Tasting Party” Special Kaiseki Cuisine
At the New Furano Prince Hotel (Location: Nakagoryo, Furano City, Hokkaido, General Manager: Yuji Iga), the New Furano Prince Hotel Japanese Cuisine Chef Kasubazawa has a theme of promoting local production for local consumption.
We will be holding the “Autumn Tasting Party” for the first time by Bungaku.
Based on my 25 years of Japanese cooking experience and skills as a Japanese chef at Prince Hotels, I have prepared a number of dishes that take advantage of the charm of Hokkaido ingredients. Starting with the appetizer “Hokkaido hairy crab and Aibetsu maitake mushroom grilled with yuzu”, there are 5 appetizers “Furano Wagyu beef monaka style”
Aroma of sea urchin, abalone, and truffles”, soup “Steamed Hokkaido cod and matsutake mushrooms in a clay pot”, simmered dish “Fried Hokkaido quince with Kinshu plover bean paste”, meal “Hokkaido rice pot-cooked
This is a special kaiseki meal consisting of 11 dishes, including “Gagome kelp from Hokkaido with Matsumae dressing”. Sake sommelier “SAKE” is located on the top floor of the hotel with a view and a relaxing space.
You can fully enjoy the marriage with Japanese sake carefully selected by Diploma.
We planned this event with the hope of encouraging many customers to rediscover and rediscover Hokkaido and local ingredients, thereby promoting local production for local consumption and revitalizing local areas such as agriculture, dairy farming, and fishing. . The New Furano Prince Hotel will promote “collaboration with the local community” and “local production for local consumption” as part of the Seibu Group’s sustainability actions.
-Summary of the “Autumn Tasting Party” presented by Japanese cuisine head chef Fumihiro Kasubazawa-
[Date] Saturday, October 5, 2024
[Time] 6:30P.M.-9:00P.M.
[Venue] New Furano Prince Hotel (12th floor)/Japanese food Karamatsu [Fees] ¥20,000 per person / SEIBU PRINCE GLOBAL REWARDS members ¥19,000 -Optional- Pairing sake 4 types ¥7,000 per person
[Capacity] 30 people – Reservation required –
[Reservations and inquiries from customers]
New Furano Prince Hotel Restaurant Reservation Desk TEL: 0167-22-1111 (Reception hours 10:00A.M. – 5:00P.M.)
*Prices include service charge and consumption tax.
-“Autumn Tasting Party” Menu Presented by Japanese Cuisine Chef Fumihiro Kasubazawa-
Assortment of 5 appetizers
Steamed Hokkaido cod and matsutake mushrooms in a clay pot
Assortment of 3 types of sashimi
Fried chicken from Hokkaido with Kinshu Chidori bean paste
[Advanced]
Grilled hairy crab from Hokkaido and maitake mushrooms from Aibetsu with yuzu flavor and cherry egg from Furano with yellow vinegar
[Assortment of 5 appetizers]
Furano wagyu beef seasoned with sea urchin, abalone, and truffle aromas Kosode sushi made from Hokkaido swordfish
Teriyaki of Hokkaido monkfish liver
Hokkaido cream cheese Ogawa salmon style
Grilled Sarobetsu duck from Horonobe
[Suimono]
Steamed Hokkaido cod and matsutake mushrooms in a clay pot
[Assortment of 3 types of sashimi]
Washed Hokkaido octopus, grilled medium fatty tuna, and prawns
[Pottery]
Grilled sweet sea bream from Kyushu with colorful vegetables from Hokkaido
[Boiled food]
Fried Kinki from Hokkaido with Kinki Chidori bean paste
【meal】
Hokkaido rice pot-cooked
[Rice accompaniment]
Gagome kelp from Hokkaido dressed in Matsumae (herring roe, sea urchin, sea urchin, salmon roe)
[Incense]
Hokkaido Komatsuna pickled in soy sauce/Hokkaido long yam pickled in soy sauce [Tame bowl]
Hokkaido autumn salmon miso soup
[Water sweets]
Furano milk Mineoka tofu Yoichi prune sauce Ice cream with Hokkaido red beans
-“SAKE Diploma” carefully selected pairing sake-
-Iwate Prefecture- Nanbu Bijin Asawake Sparkling [Appetizer/Appetizer]
-Kochi Prefecture- Suigei Junmai Ginjo [Sashimi]
-Saga Prefecture- Nabeshima Special Pure Rice [Yaki/Simmered]
-Yamagata Prefecture- Kamenoi Kudoki Jojo Bakuren Ginjo [Accompanying rice]
Japanese cuisine head chef Fumihiro Kasubazawa
-New Furano Prince Hotel Japanese Cuisine Chef Fumihiro Kabusawa- ■Career
1999 Assigned to Sapporo Prince Hotel
2016 Sapporo Prince Hotel Banquet Japanese Cuisine Chief Chef 2020 New Furano Prince Hotel Transfer
2024 New Furano Prince Hotel Japanese Cuisine Chef
■Award history
2008 Hokkaido Japanese Cuisine Exhibition Competition Excellence Award 2009 Hokkaido Japanese Cuisine Competition Hokuzen Chef’s Award 2013 18th Hokkaido Japanese Cooking Skills Competition Excellence Award
*The above information is information as of the time of release (September 1st), and menus and production areas may change depending on business content and purchasing status.
* Regarding food allergy response in our restaurants, banquet halls, etc., according to the Food Labeling Act, manufacturing companies (our food suppliers) are required to display 7 specific raw materials (shrimp, crab, wheat, buckwheat, eggs). – Milk and peanuts) only. *The photo is an illustration.