DER GARTEN SAPPORO HOKKAIDO GRILL

Odori Course is our most popular lunchtime menu. Hinna is an Ainu word meaning 'gratitude/thank you. For the first course, we prepare a small dish that expresses this "gratitude. After that, appetizers are served, and for the main dish, you can choose between "Hokke Beignets" or "Hokkaido Beef and Tomakomai Tarumae Jaga Pork Choufalushi". Please relax until dessert and coffee, tea, or herbal tea.

Hinna is an Ainu word meaning 'thank you/thank you'. For the first dish, we prepare a small dish that expresses this "gratitude. After that, we offer appetizers, "Hokke Beignets" and "Hokkaido Beef and Tomakomai Tarumae Jaga Pork Choufalusi". Please relax until dessert and coffee, tea, or herb tea.

Full Lunch

For the main course, we will be serving “Châteaubriand,” an exceptionally rare cut of beef tenderloin. We are limiting reservations to two parties per day. MENU: Menu through the end of November - Hinna - Two Amuse-Bouches Expressing Our Gratitude: Ezo deer meat from Mr. Minato of “Hunter’s Master” in Wakkanai City and a pâté de campagne made with Rusutsu Yotei pork, served with smoked “Oomassari” organic peanuts harvested at Nishio Farm in Kamifurano Town -Cold Appetizer- Hokkaido Seafood Aspic with Espuma made from “Yukikura Sweet-Ripened May Queen Potatoes” from Tokachi Inoue Farm that have been stored for two winters -Warm Appetizer- Organic “ Black Joe" from Nishio Farm in Kamifurano Town, Poêlé Foie Gras with Autumn Truffles - Fish Dish - Scaled-grilled Kinmedai with Rosemary-flavored Crustacean Sauce - Meat Dish - Grilled Bekkai Beef Châteaubriand with Spiced Roasted Sweet Potatoes - Dessert - White Grape and Chocolate Mousse with Shiso Jelly - After-Dinner Beverages - Coffee, Black Tea, Herbal Tea The bounty of the four seasons brought by the majestic natural landscape. The sizzling sound of food cooking, the toasty aroma that lingers in your heart forever. _________________________Fuki shoots peeking out from the snow-melting mountains; corn enlivening the summer park; ginkgo trees dyeing the town golden before falling with the early snow; and winter game—all celebrated with gratitude for the earth’s bounty in “Harvest—The Melody of Bounty.”

This is a casual course that can be enjoyed for both lunch and dinner. ____________ As I walked through Odori Park, I suddenly stopped and looked back—only to find countless footprints etched into the snow. The season when snowmelt seeps into the ground has passed, and now I dance with joy. The landmark standing ahead is smiling gently. “Little Garden – Footprints of the Seasons” With gratitude for the new season. MENU (Through the end of November) – Hinna – Two types of amuse-bouches served with gratitude; Ezo deer meat from Wakkanai City’s “ “Hunter’s Artisan” Ezo deer meat and Rusutsu Yotei pork pâté de campagne from Minato-san, and organic “Black Joe” pumpkin purée from Nishio Farm in Kamifurano Town—Appetizer—Garden Salad -Fish Dish- Red sea bream and seaweed Viennoise, with a vinaigrette of Sapporo Yellow potatoes and fava beans -Meat Dish- Grilled Hokkaido beef fillet -Dessert- White grape and chocolate mousse with shiso jelly -After-dinner drinks- Coffee, black tea, herbal tea

We’ve put together a vibrant selection of ingredients from Hokkaido. MENU: Menu through the end of November—Hinna - Two Amuse-Bouches Expressing Our Gratitude: Pâté de Campagne made with Rusutsu Yotei Pork; Smoked Organic “Oomassari” Peanuts from Nishio Farm in Kamifurano Town - Cold Appetizer - Hokkaido Seafood and Tokachi Inoue Farm’s “ Yukizura Sweet-Ripened Makein Potatoes Aged Through Two Winters" Espuma - Warm Appetizer - Organic " Black Joe" Potage with Poached Foie Gras and Autumn Truffles - Fish Dish - Poached Red Sea Bream with Rosemary-Flavored Crustacean Sauce - Meat Dish - Wakkanai City " "The Hunter’s Artistry"—Ezo deer meat, straw-grilled and served with a sauce à la Grand Vénus, courtesy of Mr. Minato—Dessert—White grape and chocolate mousse with shiso jelly—After-dinner drinks—Coffee, black tea, herbal tea—Odori Park hosts a variety of seasonal events. Starting with the Lilac Festival, followed by YOSAKOI Soran, the Flower Festa, and the Summer Festival. The Hokkaido Marathon, Autumn Fest, and the Christmas Market, which shines alongside the illuminations. In 2024, Sapporo—home to the Snow Festival—is back. “Fiesta—The City’s Beating Heart”—with joy and gratitude for the everyday moments we take for granted.

A dinner course named after the restaurant. This signature course features a variety of Hokkaido delicacies, such as “Betsukai Beef Fillet.” MENU: Available through the end of November—Hinna - Two Amuse-Bouches Expressing Our Gratitude: Ezo deer meat from Mr. Minato of “Hunter’s Master” in Wakkanai City and pâté de campagne made with Rusutsu Yotei pork, served with smoked “Oomassari” organic peanuts harvested at Nishio Farm in Kamifurano Town -Cold Appetizer- Hokkaido Seafood Aspic with Espuma made from “Yukikura Sweet-Ripened May Queen Potatoes” from Tokachi Inoue Farm (stored for two winters)-Warm Appetizer- Organic “ Black Joe" from Nishio Farm in Kamifurano Town, Poêlé Foie Gras with Autumn Truffles - Fish Dish - Scaled-grilled Kinmedai with Rosemary-flavored Crustacean Sauce - Meat Dish - Grilled Bekkai Beef Fillet with Spiced Roasted Sweet Potatoes - Dessert - White Grape and Chocolate Mousse with Shiso Jelly - After-Dinner Beverages - Coffee, Black Tea, Herbal Tea Through spring, summer, fall, and winter, the garden grows alongside the town and its people, its appearance changing distinctly with each season. The breath of a new era is carried and circulates through sounds and scents. “Garden – Scents of the Four Seasons” – With gratitude for this garden of respite.