August 24 , 2019

Kokusaikan Pamir 20th Anniversary Wedding Special Course

Wedding Special Course

«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

Sapporo Prince Hotel Chief Chef Hashimoto

Chef Satoshi Hashimoto

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.

Sapporo Prince Hotel Chef Patissier Takayuki Ishikawa

Chef

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 / Japanese cuisine ¥ 18,000

Western and Japanese cuisine and dessert mariage. 
The eternal appreciation of their gratitude for cooking.

[Viande] Hokkaido beef fillet roasted cute 8 kinds of vegetable melodies

Hokkaido beef fillet was cooked at a low temperature in a vacuum, and 8 kinds of vegetables were adorned.

[Viande] Hokkaido beef fillet roasted cute 8 kinds of vegetable melodies
[Dessert] with exotic fruits and chocolate mariage mango sorbet

Enjoy a scented chocolate with 70% cacao and exotic fruit mariage.

[Dessert] with exotic fruits and chocolate mariage mango sorbet
[Hors-doeuvre] Colored seafood ensemble with citrus sauce arugula table

[Hors-doeuvre] Colored seafood ensemble with citrus sauce arugula table

[Soupe] Fran Biscue Sauce with Lily Root and Strawberry

[Soupe] Fran Biscue Sauce with Lily Root and Strawberry

[Japanese cuisine] Alaskan kite grilled with vegetables Taki

[Japanese cuisine] Alaskan kite grilled with vegetables Taki

[Granite] Choshi's ice confection

[Granite] Choshi’s ice confection

[Japanese cuisine] Japanese apricot flower pressed sushi with masuikura

[Japanese cuisine] Japanese apricot flower pressed sushi with masuikura

Western / Japanese cuisine ¥ 18,000 8 dishes

Western / Japanese cuisine ¥ 18,000 8 dishes

  •  [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 
  •  [Viande] Hokkaido beef fillet roasted cute 8 kinds of vegetable melodies 
  •  [Japanese cuisine] Japanese apricot flower pressed sushi with masuikura 
  •  [Dessert] with exotic fruits and chocolate mariage mango sorbet 
  •  coffee

* “[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.

French course ¥ 20,000

A French-style full course, cuisine mariage that uses plenty of carefully selected Hokkaido ingredients. 
Main is chef’s cutting service.

[Viande] Furano Beef Fillet Pie Wrapping Wellington Style Madeler Sauce Chef Cutting Service

Finished with a pie-wrapped baked fat-fluffed cow with a good melt. Provided by the chef’s cutting service.

[Viande] Furano Beef Fillet Pie Wrapping Wellington Style Madeler Sauce Chef Cutting Service

[Dessert] Mascarpone mousse, orange jelly with white wine, raspberry sorbet

Please enjoy the marshmallow pone mousse with crispy crangle and richness.

[Dessert] Mascarpone mousse, orange jelly with white wine, raspberry sorbet
[Amuse-bouche] A prologue to a gorgeous time "Amuse Bouche" asparagus and salmon duo

[Amuse-bouche] A prologue to a gorgeous time “Amuse Bouche” asparagus and salmon duo

[Hors-doeuvre] Doi tailoring snow crab and cauliflower with pannier

[Hors-doeuvre] Doi tailoring snow crab and cauliflower with pannier

[Soupe] Tokachi mushroom franc and consomme Various mariage

[Soupe] Tokachi mushroom franc and consomme Various mariage

[Poisson] Mandarin and Mussel Presé “Celebration” with thickened cider

[Poisson] Mandarin and Mussel Presé “Celebration” with thickened cider

Please select [Granite] Champagne Granite / Ruby Grapefruit Granite

[Granite] Please select Champagne Granite / Ruby Grapefruit Granite

French cuisine course ¥ 20,000 All 9 dishes

French cuisine course ¥ 20,000 All 9 dishes

  •  [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. 
  •        ・ Granite of champagne 
  •        ・ Ruby Grapefruit Granite 
  •  [Viande] Furano Beef Fillet Pie Wrapping Wellington Style Madeler Sauce Chef Cutting Service 
  •  [Dessert] Mascarpone mousse, orange jelly with white wine, raspberry sorbet 
  •  coffee 
  •  Bread

Click here for [Sapporo Prince Hotel Wedding]