Last year, the popular Christmas dinner was fully booked on all dates. This year, based on the chef's desire to "capture the atmosphere of Sapporo in winter, where sparkle and silence coexist," we have prepared a special full course that combines foie gras, truffles, and other delicacies from around the world with Hokkaido ingredients as the main axis.

We have prepared two main dishes: a meat dish and a seafood dish. The meat dish features the delicate flavor of Hokkaido beef, layered with the rich, full-bodied flavor of foie gras, and the gorgeous aroma of truffles adds a lingering aftertaste. This is then layered with a mellow sauce made from Madeira wine, creating a dish that is both sweet and rich, like a luxurious opera. The seafood dish features the rich sweetness of lobster and the elegant flavor of king crab, gently brought together by the delicate broth of rabbitfish. Enjoy the flavor that combines strength and clarity, reminiscent of a clear stream welling up from the deep sea.

The appetizer features pancetta from the rare domestic brand pork, Tokachi Royal Mangalica Pork. The sweetness and mellow aroma of the melting fat add depth to the entire course. Furthermore, the warm pate and veal tongue confit are served with a smooth "rouge coulis," made by simmering red wine and fruit, adding a rich depth of flavor. To finish off the meal, we have a Christmas dessert specially made by the hotel's pastry chef. A light and fluffy crème d'ange is enclosed in a red bell-shaped chocolate, making this a dish that is captivating both in appearance and taste. The gorgeous aroma of strawberries and the rich milky flavor create a lingering aftertaste perfect for an adult Christmas.