«Wedding Special Course» will appear to commemorate the 20th anniversary of the international pavilion Pamir.
This is a special course given by Sapporo Prince Hotel chef Hashimoto Kaoru and chef pastry chef Takayuki Ishikawa.
■ Period: Friday, March 1, 2019 to Tuesday, March 31, 2020
2008 4th Escoffier French Cuisine Competition Runner-up
2010 The Prince Park Tower Tokyo Restaurant “Breeze Veil” Sue Chef
5th Escoffier French Cuisine Competition Winner
2014 7th Escoffier French Cuisine Competition Runner-up
2017 The Prince Park Tower Tokyo Banquet Hot Chef
2018 Sapporo Prince Hotel Chef
NY French restaurant “BOULEY” (1 Michelin star) training, many collaboration with overseas MOF chef Michelin star chef. A member of the Escoffier Association / A member of the Judges Association
He works on French cuisine full of originality on the theme of tradition and creativity.
The 2nd Japan-France Club Pallon Hakone Branch sponsored by the Confectionery Competition Silver Award
2006 Hakone Prince Hotel Chef Pastry Chef
2010 The Prince Hakone (now The Prince Hakone Ashinoko) Chef Pastry
2017 2017 Otsuchi Prince Hotel Chef Patissier
2018 Sapporo Prince Hotel Chef pastry chef
Western and Japanese cuisine and dessert mariage.
The eternal appreciation of their gratitude for cooking.
Hokkaido beef fillet was cooked at a low temperature in a vacuum, and 8 kinds of vegetables were adorned.
Enjoy a scented chocolate with 70% cacao and exotic fruit mariage.
[Hors-doeuvre] Colored seafood ensemble with citrus sauce arugula table
[Soupe] Fran Biscue Sauce with Lily Root and Strawberry
[Japanese cuisine] Alaskan kite grilled with vegetables Taki
[Granite] Choshi’s ice confection
[Japanese cuisine] Japanese apricot flower pressed sushi with masuikura
Western / Japanese cuisine ¥ 18,000 8 dishes
* “[Viande] Hokkaido beef fillet roasted cute 8 kinds of vegetable melodies” can be changed to “Furano Beef Fillet Pie Wrapping Wellington Style Madeler Sauce Chef Cutting Service” for an additional charge of ¥ 1,000.
A French-style full course, cuisine mariage that uses plenty of carefully selected Hokkaido ingredients.
Main is chef’s cutting service.
Finished with a pie-wrapped baked fat-fluffed cow with a good melt. Provided by the chef’s cutting service.
[Amuse-bouche] A prologue to a gorgeous time “Amuse Bouche” asparagus and salmon duo
[Hors-doeuvre] Doi tailoring snow crab and cauliflower with pannier
[Soupe] Tokachi mushroom franc and consomme Various mariage
[Poisson] Mandarin and Mussel Presé “Celebration” with thickened cider
[Granite] Please select Champagne Granite / Ruby Grapefruit Granite
French cuisine course ¥ 20,000 All 9 dishes