Hokkaido Cuisine: All Seasons Delight

Uni (Sea Urchin): June to September
Hotate (Scallops): July to September
Sanma (Pacific Saury): August to October
Hokkaido Salmon: August to October
Ika (Squid): June to September

Hokkaido's diverse climate allows for a wide range of seasonal ingredients, each with its peak during different months.

Winter Dining

Subtle Elegance in Every Bite

As the snow blankets Hokkaido in a serene white, the true essence of its cuisine comes to life. Winter in this northern paradise is a time when the island’s ingredients reveal their subtle, yet profound flavors. The cold brings out the depth in every element—whether it’s the rich, buttery notes of Hokkaido’s renowned dairy, the delicate sweetness of its snow-aged vegetables, or the umami-packed seafood that thrives in icy waters. Each dish crafted during this season is a testament to the quiet power of winter, where simplicity meets sophistication, offering a culinary experience that warms the soul and celebrates the art of restraint.

Summer Dining

A Symphony of Freshness

As Hokkaido bursts into life with vibrant greenery and bountiful fields, its cuisine transforms into a celebration of nature’s abundance. Summer is the season of freshness, where every ingredient sings with the vitality of the warm sun and fertile soil. From the crisp, sweet corn and juicy melons to the pristine seafood harvested from crystal-clear waters, each bite captures the essence of the season. This is the time when Hokkaido’s produce is at its peak, offering a symphony of flavors that are bright, bold, and impossibly fresh—a true reflection of summer’s energy and the island’s natural splendor.