Sapporo TOKYU HOTELS launches a 'Regional Co-Creation Project' in collaboration with junior high and special needs schools.
~Limited edition original menu featuring branded potatoes~
Sapporo TOKYU HOTELS Chef
Image of menu offered by each hotel
SAPPORO EXCEL HOTEL TOKYU, SAPPORO TOKYU REI HOTEL, and SAPPORO STREAM HOTEL are collaborating with Hokkaido Imagane Town, JA Imakane Town, and local educational institutions to implement a regional co-creation project themed around the branded potato 'Imakane Otoko Shaku.'
In addition to recipes devised by students from Imagane Junior High School being commercialized by hotel chefs, the event will offer a food experience using tableware and washi paper made by Imagane Special Needs School.
- Event period
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August 16th (Sunday) - September 15th (Tuesday), 2026
- Participating stores
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SAPPORO EXCEL HOTEL TOKYU: 1st Floor L’arbre restaurant / 2nd Floor Karamatsu Japanese Cuisine
SAPPORO TOKYU REI HOTEL: 1st Floor Restaurant 'Southwest '
SAPPORO STREAM HOTEL: 7th Floor Bar & Grill Splish, restaurant
Organizer: Sapporo TOKYU HOTELS
Supported by: Imaganecho
Special Cooperation: JA Imagane Town, Imagane Special Needs School, Imagane Junior High School
Planning cooperation: Guutabi Hokkaido (Hokkaido Valuescope Inc.)
＼Collaboration with Imakane Junior High School／
Original menus created by chefs from three hotels
For this project, the chefs from the three hotels visited Imakane Town, gaining an opportunity to re-understand the background and value of the ingredients by experiencing the atmosphere of the production sites and the local way of life. They are now using their individual sensibilities to develop menus.
Based on ideas born from collaborations with local communities and educational institutions, the chefs at each hotel add their own touches to create original menus that highlight the appeal of Imakane Danshaku potatoes.
Menu common to the two three hotels
At the three facilities and four restaurants in Sapporo TOKYU HOTELS, we offer original menus of 'Imakaneo Shaku' designed by each hotel's chef, and, in collaboration with educational institutions, we promote the appeal of the region from multiple angles through food, culture, and craftsmanship. In addition to the deliciousness of local ingredients, we aim to create new exchanges starting from hotels by allowing visitors to experience the passion of producers, the learning nurtured in the town, and craftsmanship.
Now, color green dip
(Devised by students of Imakane Junior High School)
This vibrant dip combines the rich flavor of broccoli from Imakane Town with the savory taste of tuna. It pairs well with toasted bread, making it a casual and enjoyable appetizer. This dish, a symbol of regional collaboration, represents the transformation of a middle school student's free-spirited idea into a masterpiece by a hotel chef.
Imakane Danshaku's Choux à la Crème
An original sweet shared by the SAPPORO TOKYU REI HOTEL pastry chef, shared across all three hotels. Baked to a fragrant crispy cookie puff and filled with custard cream made by Ima-Kaneo Shaku's mashed potatoes. This dish expresses the new charm of potatoes, offering a subtle sweetness and smooth melt-in-your-mouth texture.
SAPPORO EXCEL HOTEL TOKYU
1st Floor L’arbre restaurant
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Served at the lunch buffet.
Lunch buffet (Weekdays 11:30-14:00 / Weekends and holidays 11:30-15:00)
Weekdays: Adults 2,900 yen / Elementary school students 1,500 yen / Children aged 4-6 1,100 yen *Weekends and holidays +200 yen, Weekdays 65 years and older 300 yen discount
Mayonnaise and cheese baked Imakane Danshaku and silver salmon
This dish combines the natural sweetness of potatoes with the rich flavor of silver salmon. The addition of creamy mayonnaise and cheese gives it a smooth, mellow taste, and it's baked to perfection, resulting in a familiar flavor that pairs well with rice.
Baked Imakane potatoes, blanched leeks, and bacon in a cocotte with basil aioli.
These tender potatoes are combined with the gentle sweetness of blanched leeks and the savory flavor of bacon, then baked to a golden brown in a cocotte. A garlic-flavored aioli sauce infused with basil enhances the deliciousness of the ingredients.
■Recipes devised by students of Imakane Junior High School
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Crispy Daikon Kiri Bara Pizza
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Red and white fried chicken pinchos
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Pasta with Imakane cherry tomatoes
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Simmered daikon radish with jelly sauce
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White leek potage soup
2nd Floor Karamatsu Japanese Cuisine
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Dishes using potatoes from Imakane are offered as part of the kaiseki (traditional multi-course) meal.
11:30 AM - 3:00 PM (Last Order 2:00 PM)
17:30 - 21:00 (Last order 20:00)
*Please contact the restaurant for information regarding kaiseki cuisine using this menu.
Karamatsu meat and potatoes
The tender, flavorful meat harmonizes beautifully with the smooth Imakane Danshaku potato puree, enhancing the natural taste of each ingredient. This Japanese dish offers a gentle flavor profile, while also highlighting the fluffy texture and natural sweetness unique to Imakane Danshaku potatoes.
A one-day event showcasing the charms of Imakane Town will be held.
SAPPORO EXCEL HOTEL TOKYU will hold a one-day merchandise sales event on Thursday, August 27, 2026, from 11:00~15:00 to showcase the food and appeal of Imakane Town. On the day, with the cooperation of JA Imagane Town, we will sell vegetables and other products produced in Imakane Town.
SAPPORO TOKYU REI HOTEL
1st Floor Restaurant 'Southwest'
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Served at the lunch buffet.
Lunch Buffet: Weekdays 11:30 AM - 2:30 PM (Last Order 2:00 PM) / Weekends & Holidays 11:30 AM - 3:00 PM (Last Order 2:30 PM)
Weekdays: Adults 3,000 yen / Seniors (65 and over) 2,600 yen / Elementary school students 1,400 yen / Children aged 4-6 700 yen
Weekends and public holidays: Adults 3,200 yen / Seniors (65 and over) 2,800 yen / Elementary school students 1,500 yen / Children aged 4-6 750 yen
Imakane Danshaku potato sandwich with potato crème anglaise and whipped cream
We've transformed the starchy Imakane Danshaku potato, whose sweetness is enhanced by heating, into a dessert-style sandwich. Combining it with a salty, mashed potato-style potato crème anglaise and light whipped cream, this sweet and savory dish brings out a new charm of the potato.
SAPPORO STREAM HOTEL
7th Floor Bar & Grill Splish, restaurant
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Served at the lunch buffet.
11:30 AM - 2:00 PM (Last Order 1:30 PM)
Weekdays: Adults 3,600 yen / Children (4 years old to elementary school age) 1,800 yen Weekends and holidays: Adults 3,800 yen / Children (4 years old to elementary school age) 1,900 yen
Imakane Danshaku potato Spanish omelet with potato cream sauce
Enjoy the chunky texture of this Spanish omelet. The gentle flavor of the eggs is complemented by a smooth potato cream sauce, enhancing the flavors of the ingredients. The textures of the ingredients and the creaminess of the sauce combine to let you enjoy the charm of potatoes in a new way.
Donut-shaped savory cake
(Devised by students of Imakane Junior High School)
This donut features a rich, cheese-infused dough filled with colorful vegetables and bacon, then baked to a golden brown. Slow-roasted semi-dried tomatoes, whose sweetness is concentrated, add a touch of acidity, creating a harmonious blend of flavors that makes it a satisfying meal.
■Other recipes devised by students of Imakane Junior High School
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Potage soup with Imakane potato and soft white leek (based on the recipe that won the 2024 Junior Cooking Special Award)
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The displayed price includes a 12% service charge and 10% consumption tax.
(SAPPORO TOKYU REI HOTEL is a 10% service charge)
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If you have any food allergies, please inform staff in advance.
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The menu may change depending on the availability of ingredients.
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We are unable to accept seat reservations.
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Featured on this page Product image for illustration purpose only..
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Please note that we do not accept any reservations made through the AI reservation service "AutoReserve."
＼Visiting 3 Hotels／
Stamp rally
SAPPORO EXCEL HOTEL TOKYU
SAPPORO TOKYU REI HOTEL
SAPPORO STREAM HOTEL
A stamp rally will also be held to tour the three Sapporo TOKYU HOTELS facilities while enjoying the appeal of local ingredients. Stamps will be given for each visit at participating restaurants, and customers who collect all stamps will receive Imakanecho-grown vegetables as a gift. Furthermore, as a double chance prize, three groups of six people will be selected by lottery after the fair to stay at Sapporo TOKYU HOTELS. Accommodation will be announced after the winners are selected.
Expanding two food-related initiatives in collaboration with the local community.
1. Imagane Junior High School × Sapporo TOKYU HOTELS "Imagane Gourmet Recipes" Community Exchange and Food Education Projects Through Food
Menus created by students from Imagane Junior High School and arranged by chefs from Sapporo TOKYU HOTELS will be served at restaurants in each hotel.
As a common menu for all three hotels, we offered the 'Imakane Color Green Dip' inspired by student ideas, and for SAPPORO EXCEL HOTEL TOKYU and SAPPORO STREAM HOTEL, we selected several menu items from the many recipes submitted by students and completed them as hotel menus. This menu was designed for hotel buffets, with the conditions of using ingredients from Imakane Town, stable service, and suitability for buffet styles, with students brainstorming ideas. By turning the ideas of the younger generation into reality, we create opportunities for interaction and learning through food, and promote the appeal of Imagane Town's food culture.
2. Imagane Higher Special Needs School × Karamatsu Japanese Cuisine Ikane's Handicraft Supports Japanese Cuisine Experience / Projects Using Utensils and Washi
SAPPORO EXCEL HOTEL TOKYU & Karamatsu Japanese Cuisine will collaborate with Imagane Special Needs High School to enhance the value of Japanese cuisine experiences, including not only cooking but also "tableware" and "information experiences."
■ Pottery Project (Linked to Ceramics Department)
At the school's ceramics department, pottery produced over about two months for this project will be used exclusively for the fair menu. By designing the dishes and tableware as a whole, we offer a Japanese cuisine experience where the local community and food merge.
■ Imakane Washi & Tabletop Menu Project (Paper-Making Linkage)
Washi paper produced in the papermaking class will be used as tabletop menus. This is an initiative to incorporate ingredients born in the region as an "information medium," layering the background of local culture into the cooking experience.
Hokkaido About Imaganecho
Hokkaido Located in the southwest, Imagane Town is an agricultural town blessed with a rich natural environment and fertile land. Taking advantage of the large temperature differences between day and night, it is known as a production area for high-quality agricultural products, including 'Imagane Oshaku.' Additionally, manufacturing education and local cultural activities are thriving, and efforts throughout the region are underway to connect people, nature, and industry. As a region where you can experience the unique charm of Hokkaido, with its seasonal natural scenery and food culture, it is beloved by many people.
Planning Cooperation: Guutabi Hokkaido (Hokkaido Valuescope Inc.)
Hokkaido Valuescope Co., Ltd. operates a business that promotes the appeal of Hokkaido 's tourism and regional resources, and operates the Hokkaido tourism information site 'Guutabi Hokkaido.' Through the 'Guutabi Hokkaido' Food Matching Support Project, we support initiatives that promote the appeal of local ingredients and connect producers, local communities, and hotels.
We discover the value of diverse regional resources such as Hokkaido 's food and culture, and widely promote the appeal of Hokkaido through collaboration with tourism and food service businesses.