On June 26, 2026, Sapporo Excel Hotel Tokyu will host "Makers Dinner vol. 2," a one-night-only collaborative dinner event featuring wines from Housui Winery in Iwamizawa, Hokkaido. Early reservations at a 20% discount are available through June 5.
A Series Celebrating Hokkaido Wine
This event series launched in March 2026 with the aim of showcasing the appeal of Hokkaido wines through food. The inaugural edition welcomed Domaine Raison from Nakafurano as the guest winery, delivering a celebrated evening of wine-and-washoku pairings.
For the second edition, Housui Winery steps into the spotlight. Located in the heavy-snowfall region of Iwamizawa, the winery crafts wines that reflect the cool climate and rich natural environment of the area — bottles that carry both refined character and the warmth of the people behind them. Their expressive, terroir-driven wines have earned high recognition both in Japan and abroad. (※)
A Menu Crafted Through Collaboration
The pairing menu was developed through direct dialogue between the winery, the chef, and the restaurant's sommelier and staff — each contributing their perspective to create a one-night-only dining experience.
The appetizer "King Crab Wrapped in Hoshi Paper" is matched with "Yuki no Keifū Chardonnay," whose rich fruit flavors and pleasant acidity complement the sweet-pickled king crab and the sharpness of daikon.
The fish course features seasonal isaki (chicken grunt fish) prepared by misting the fillets with Housui Winery wine during cooking, drawing out their aroma and umami. Paired with "Yuki no Keifū Kerner," the dish is elevated by the wine's bright notes of lemon peel and yellow flowers, crisp acidity, and gentle bitterness.
"Grilled Onigiri with Sardine Kabayaki" is paired with "Yuki no Keifū Lemberger," whose red fruit flavors and spicy aromas work harmoniously with the dish's rich, savory glaze.
Across the full six-course meal, seven wines from Housui Winery are selected to accompany each dish — an evening to enjoy fine food, beautiful wine, and the stories woven into every glass.
All food images are for illustrative purposes only.
(※ Award highlights include: Sakura Award 2026 Gold Medal — Orange Pink 2023, Portland -Kurauchi Farm- 2023; Japan Wine Competition 2025 — Gold in the European Variety/White category: RICCA Chardonnay 2024; Silver in the Sparkling category: RICCA Sparkling 2023; among others.)
Event Details
Date: June 26, 2026 (Friday)
Time: 6:30 PM to 8:30 PM (Doors open at 6:00 PM)
Price: ¥15,000 per person
Early reservation by June 5: ¥12,000 per person (20% off)
Menu:
- Appetizer: King Crab Wrapped in Hoshi Paper / Bluefin Tuna Prosciutto with Caviar / Snow-Aged Kutchan Potato "Go-Shiro" with Mentaiko
- Sashimi: Tuna / White Fish / Squid with Garnishes
- Fish Course: Isaki Grilled with Housui Wine
- Intermezzo: Grilled Onigiri with Sardine Kabayaki / Hokkaido Cheese / Chervil
- Meat Course: Steamed and Grilled Salted Pork with Kyoto Cherry Blossom Miso Tomato Sauce / Seasonal Vegetables
- Dessert: Cheese Tart with Aronia Jam
Wines: A curated selection of 7 wines from Housui Winery, chosen to complement each course.
This event is for guests aged 20 and above only. Prices include 12% service charge and 10% consumption tax. Please inform staff of any food allergies in advance. Menu is subject to change depending on ingredient availability. Reservations close when capacity is reached. Alcohol will not be served to anyone under 20 or to guests who will be driving.
For reservations and more details, visit the official booking page.
