OTTO SETTE TOMAMU

The concept of the menu is “Calendario Gastronomico”, which means “gourmet calendar” in Italian. Hokkaido is surrounded by three seas with different characteristics, Daisetsu Mountains and the Hidaka Mountains with different topography etc. Thus, the climates differ greatly between the regions, as well as the products and their harvest times. The seasons of food are so diverse which is worth to be written into a calendar. Our restaurant will offer the seasonal menu with the carefully selected best ingredients in season.

Winter menu introduction

  • The Sun over the seaLeek panna cotta with sea urchin

    The flavorful panna cotta made with milk is low-temperature-cooked to maximize the sweetness and scent of leek. Enjoy the rich leek-flavored panna cotta with the consommé jelly under it and plenty of sea urchin on it at the same time!

  • News from the cloudsShirako mugnaia with Puttanesca sauce

    The creamy cod shirako (milt or soft roe) can only be enjoyed in this season. The shirako is lightly cooked with clarified butter and served with lemon-flavored salad, puttanesca sauce of fresh tomatoes, garlic, capers and anchovies, and a thin potato galette to accent the texture.

  • Footprints in the forestTajarin with venison ragu

    Ezo deers, the gift of Hokkaido forests, are most delicious in winter, after storing nutrition and fats from autumn. Adding juniper berries enhances the flavor of the carefully-cooked venison ragu sauce.served with Tajarin, the representative handmade pasta in Piedmont.

  • Warmth of the tideSeaweed-wrapped steamed fresh fish

    The seasonal white fish is wrapped in kelp and wakame seaweed then steamed in a cocotte to bring it to a plump texture and full of sea scent. Taste it with the soup made with the broth of clams, fish, and kelp. Enjoy the seafood flavors and the scent of seashore spreading in your mouth.

  • Aroma of EarthLamb Rotolo

    The parsley adds a refreshing scent to the soft and juicy lamb rotolo, which is wrapped in moist lamb back fat and slowly cooked at low temperature. The creamy dauphinois has the sweetness and the soft texture of lily bulbs, perfectly matching lamb. The dish is finished with the rich aroma of black truffle oil.

  • Mountain footMonte Bianco and Bonet with Meringata

    The dessert made with chestnut cream covered by fresh whipped cream, “Monte Bianco,” is Mont Blanc in Italian, which means “white mountain.” In the rich and elegant taste of chestnut and whipped cream, the sourness of honeyberry jam accents the impressive flavor. Enjoy the double richness by tasting it with the Piedmont dessert “bonet” made with chocolate.

Place
RISONARE Tomamu SOUTH 31F
Open Period
[Dinner]
1 Dec 2022 to 31 Mar 2023
Open Time: 18:00
Price

15,730 yen ( tax and service charge are included)
※ Solitary course is provided in this restaurant.

Reservation
[Dinner]All seats by reservation
Dinner
[Cancellation Policy]
Cancellation the day before will be charged at 50%
Cancellation from on the day will be charged at 100%.

* Both hotel guests and day trips visitors are welcome.
* Children age 7 or above order the same course as adults.
* Children age 6 or under may free use Kids Service at RISONARE South 30F. (Reservation required, meals included)
* Please be sure to understand the terms of Kids Service before using.
* Dress code: Smart casual
(Please do not enter the restaurant in clothing such as T-shirts, short pants, sportswear, casual sandals, caps, etc.)
* The contents may change depending on the availability.

Restaurant TOP