A lunch buffet that connects guests with producers of Hokkaido ingredients through cuisine
Guests can enjoy a variety of menu items that actively incorporate ingredients from Hokkaido, as well as freshly prepared dishes from the live kitchen and sweets made by the hotel's pastry chefs, all of which can be enjoyed to your heart's content.
- Availability
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11:30-14:00 (last orders 13:30)
- Fee
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Weekdays: Adults 3,400 yen / Children aged 4 to elementary school: 1,700 yen
Weekends and holidays: Adults 3,600 yen / Children aged 4 to elementary school: 1,800 yen
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The displayed price includes 12% service charge and 10% consumption tax.
This time, Bar & Grill Splish, restaurant has decided to revise the price of the lunch buffet without permission due to the soaring cost of raw materials.
We will continue to provide services that satisfy our customers, enhance our menus, and maintain and improve quality, so we ask for your understanding.
■From April 1, 2026 (after revision)
Price
Weekdays: Adults 3,600 yen / 4 years old ~ elementary school students: 1,800 yen
Saturdays, Sundays, and holidays: Adults 3,800 yen / 4 years old ~ elementary school students: 1,900 yen
Menu
American Beef presents Let's Meat Up! supported by Sapporo Classic
Splish is collaborating with FM NORTH WAVE American Beef presents Let's Meat Up! supported by Sapporo Classic, a campaign hosted by FM North Wave and supported by Sapporo Beer, with the theme of "The Ultimate Combination of Meat and Beer." Two original dishes using American beef will be offered at the lunch buffet.
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Pan-fried Hanging Tender with Mushroom Feuillete and Blue Cheese Mustard Sauce
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Top Blade (Misuji) cold beef
Cooking Demonstration
- Pasta made with Fattoriabio Hokkaido Grana di Ezo carbonara
＼pickup／
Hokkaido Exploring Menu - Hidaka Area -
- Herb roasted pork from Inoge Farm, Mitsuishi, Shinhidaka Town
- Biryani made with spinach root curry powder from Uejima Farm in Shizunai, Shinhidaka Town
- Salted spinach cake from Uejima Farm in Shizunai, Shinhidaka Town
- Octopus carpaccio from Seiei Maruokabe in Samani Town
Hot appetizer
- Okhotsk wolffish escabeche
- Miso Salmon Glaze
- Ficelle Picardo
soup
- Radish potage soup
- Sanpei soup
Charcoal, iron and port food
- Bibai Bibai Yakitori-style charcoal-grilled chicken offal
- Akabira Gangan Nabe
- Ashibetsu Coal Mine Hormone
SPLISH vegetable bar
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The following menu is offered daily:
- ・Shinhidaka Town Shizunai, Uejima Farm's raw spinach and chrysanthemum served with Hokkaido soybean meat and miso
- ・Mixed leaves ・Cherry tomatoes ・Broccoli
- ・Carrot salad ・Seaweed salad ・Potato salad ・Pumpkin salad ・Corn
- ・Macaroni salad ・Sliced onion ・Carrot ・Cucumber
meal
- Inspired by Kushiro's Katte-don
- Manten Salmon, Diced Tuna, Sweet Shrimp, Herring
Sandwiches and cold appetizers
- Roast pork pinsa romana
- Cold Meat
- Grec
fruits
- Choose from 3 varieties including mandarin oranges, pineapples, grapes, and apples
dessert
- Seasonal pastry chef's special dessert
(Strawberry and chocolate long eclair, raspberry and peach mousse, brownie, blueberry cheese muffin, etc., changes daily)
- Enjoy your own original parfait with your favorite toppings on soft serve ice cream
Topping example
Topping example
drink
- Various soft drinks
Cooking Demonstration
- Fattoriabio Hokkaido Grana di Ezo and Noboribetsu Mochizuki Noodle Factory, Hokkaido Carbonara made with fresh wheat pasta
- Splish's Roast Beef with Japanese-Style Onion Sauce
＼pickup／
Hokkaido Exploring Menu - Hidaka Area -
- Herb roasted pork from Inoge Farm, Mitsuishi, Shinhidaka Town
- Octopus carpaccio from Seiei Maruokabe in Samani Town
- Biryani made with spinach root curry powder from Uejima Farm in Shizunai, Shinhidaka Town
- Salted spinach cake from Uejima Farm in Shizunai, Shinhidaka Town
Hot appetizer
- White fish escabeche
- Miso Salmon Glaze
- Ficelle Picardo
soup
- Radish potage soup
- Sanpei soup
Charcoal, iron and port food
- Bibai Bibai Yakitori-style charcoal-grilled chicken offal
- Akabira Gangan Nabe
- Ashibetsu Coal Mine Hormone
SPLISH vegetable bar
- ※
-
The following menu is offered daily:
- ・Shinhidaka Town Shizunai, Uejima Farm's raw spinach and chrysanthemum served with Hokkaido soybean meat and miso
- Mixed greens, broccoli, cherry tomatoes
- • Seaweed salad • Potato salad • Corn
- • Macaroni salad • Red cabbage salad
meal
- Inspired by Kushiro's Katte-don
- Salmon, diced tuna, sweet shrimp, herring
fruits
- Choose from 3 varieties including mandarin oranges, pineapples, grapes, and apples
dessert
- Seasonal pastry chef's special dessert
(Strawberry and chocolate long eclair, raspberry and peach mousse, brownie, blueberry cheese muffin, etc., changes daily)
- Enjoy your own original parfait with your favorite toppings on soft serve ice cream
Topping example
Topping example
drink
- Various soft drinks
Cooking Demonstration
- Fattoriabio Hokkaido Grana di Ezo and Noboribetsu Mochizuki Noodle Factory, Hokkaido Carbonara made with fresh wheat pasta
- Splish's Roast Beef with Japanese-Style Onion Sauce
＼pickup／
Hokkaido Exploration Menu - Shiribeshi Area -
- [Designed by Niseko High School Students] Snow-Grown Carrot Potage
- [Devised by Niseko High School Students] German Potatoes Made with Niseko-Grown Potatoes
- [Designed by Niseko High School Students] Salsa Dog Made with Banh Mi Baking Sandwiches, Served with Sauerkraut-Style Snow-Grown Cabbage
- Shiribeshi Cotriade Soup
- Meatloaf made with Niseko snow-grown cabbage
- Niseko Potato Stew with Molho Verde and Pork Belly
- Niseko Heavy Snow Udon Salad
Steamed vegetables
- Roasted turnips and prosciutto with turnip leaf sauce
- Shiretoko Genge Fry with Remoulade Sauce
- Spicy Chicken
Charcoal, iron and port food
- Bibai Bibai Yakitori-style charcoal-grilled chicken offal
- Ashibetsu Coal Mine Hormone
SPLISH vegetable bar
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The following menu is offered daily:
- - Fresh spinach and chrysanthemum greens from Kamijima Farm in Shizunai, Shinhidaka Town, served with keema curry made with Hokkaido-grown soy meat.
- Mixed greens, broccoli, cherry tomatoes
- • Seaweed salad • Potato salad • Corn
- • Macaroni salad • Red cabbage salad
meal
- Inspired by Kushiro's Katte-don
- Salmon, diced tuna, sweet shrimp, herring
Sandwiches and cold appetizers
- - Open-faced sandwich with salmon rillettes - Open-faced sandwich with roast pork
- • Cold cuts • Ezo deer rillettes • Greg
fruits
- Choose from 3 varieties including mandarin oranges, pineapples, grapes, and apples
dessert
- Seasonal pastry chef's special desserts
(Daily specials include strawberry and pink chocolate tartlets, matcha mille-crêpe, chewy chocolate cake, cherry blossom Mont Blanc, etc.)
- [Made with Niseko starch] Tofu
- [Made with Niseko sweet potatoes] Bite-sized sweet potato
- Enjoy your own original parfait with your favorite toppings on soft serve ice cream
Topping example
Topping example
drink
- Various soft drinks
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Photos are for references only.
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Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.
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The menu may change depending on the availability of ingredients.
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Please note that we do not accept any reservations made through the AI reservation service "AutoReserve."
Food Allergies
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If you have a food allergy, please let us know when making your reservation.
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Please note that we may not be able to accommodate your request if there is a possibility that you may develop a severe food allergy.
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All ingredients served at the restaurant are prepared in the same kitchen, so there is a possibility that allergens may be mixed in. Please consult a specialist and make the final decision yourself.
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The ingredients used in our menus may change without notice.
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We are unable to provide food allergy-friendly menus on the day of the wedding or banquet.
Bringing in wine
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You can bring in wine that is not available at the hotel. Please inquire about corkage fees.
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Please note that we may refuse to allow you to bring in food during events, peak seasons, and specific days designated by each restaurant.
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Additional charges may apply depending on the volume of wine or the expensive brand.
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If the wine or cork is in poor condition, we may refuse to allow it to be brought in.
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For other precautions, please contact each restaurant.
Bar & Grill Splish, restaurant Cancellation Fee
If you cancel your reservation, a cancellation fee (penalty) will be charged.
Regular reservations *Including private rooms
- 2 days before the reservation date
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30％
- The day before your reservation
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50％
- On the day of your reservation
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100%
Restaurant reservation
- 30 to 15 days before the reservation date
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30％
- 14 to 7 days before the reservation date
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50%
- 6 to 2 days before the reservation date
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80%
- From the day before to the day of your reservation
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100%
- seat
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160 席
- Private room
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available
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Private rooms are available for groups of 6 to 16 people, and are limited to one room per day for guests ordering a dinner course.
- Floor
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7F
- Business hours
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06:30～10:00 （L.O.09:30）
11:30～14:00 （L.O.13:30）
18:00～22:00 （L.O.21:30）
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Dinner and bar closed: January 25th (Sun), February 1st (Sun), 8th (Sun), 15th (Sun), 23rd (Mon, national holiday), March 8th (Sun), 15th (Sun), 22nd (Sun), 29th (Sun) 17:00-24:00
- status as smoker or non-smoker
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All seats are non-smoking
- telephone number
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