Sapporo Park Hotel is holding a special tasting event for three days, from Tuesday, October 6 to Thursday, October 8, 2026, led by Makoto Sanada (眞田 誠), head chef of its terrace restaurant Piare.
Autumn has arrived, bringing the season when mountain and ocean ingredients shine brightest. The tasting menu offers a full course built around Hokkaido's local flavors, from pain perdu made generously with the milky natural cheese "カレ・ド・エール" from the cheese workshop "Adonai" in Okoppe, to a roasted Hokkaido Shiretoko wagyu beef fillet showcasing the refined richness of a rare brand of cattle raised only at Ohashi Farm in Ozora. Guests can savor cuisine crafted with care by the multiple-award-winning Chef Sanada, paired with wines chosen to complement each dish.
Sapporo Park Hotel, which has been part of the community for more than 60 years since opening in 1964, will close on February 28, 2027. With gratitude for its guests' long-standing patronage, the hotel is welcoming visitors under the message "Thank you, one by one." while continuing a series of programs leading up to its final days.
Special Tasting Event Overview
URL: https://park1964.com/topics/sanada/
- Date & Time: October 6 (Tue) – October 8 (Thu), 2026, from 5:00 PM
Please reserve at least 3 days in advance. - Venue: Terrace Restaurant Piare, 1F, Sapporo Park Hotel
- Price: ¥16,000 per person
Includes pairing wine and free-flow drinks (including beer)
The listed price includes a 10% service charge and tax. - Reservations & Inquiries: 011-511-3136 (Restaurant Reservations)
Reservations can also be made via the hotel's website.
Menu
- Pain perdu with "カレ・ド・エール" cheese from the cheese workshop, Okoppe, Hokkaido, and "マットネッラ"
- A trio of Esashi-grown scallop, bigfin reef squid, and salt-water sea urchin from Hokkaido, served with a cauliflower déclinaison
- A bisque and ravioli generously made with hairy crab from Oumu, Hokkaido, served with a porcini flan
- Low-temperature confit of "雄宝" autumn salmon from Oumu, Hokkaido, and abalone meunière, with a beurre blanc sauce of Rishiri kelp and salmon roe
- Roasted Hokkaido Shiretoko wagyu beef fillet paired with foie gras and mushrooms, sauce Périgueux
8 courses in total, including coffee, among others.
Terrace Restaurant Piare Head Chef Makoto Sanada — Profile
Sanada joined Sapporo Park Hotel in 2007, starting his career in banquet cooking. Through a wide range of culinary experience, he has actively entered in-house and outside cooking competitions, winning numerous awards including gold and silver prizes. Since 2026, he has served concurrently as head chef of both terrace restaurant Piare and terrace restaurant Kitara.
About Sapporo Park Hotel
Sapporo Park Hotel opened in July 1964 within the greenery of Nakajima Park. As a city resort hotel where guests can rediscover and refresh themselves, and as a social venue and convention hotel in the international city of Sapporo, it has built an extensive track record suited to an era of internationalization. It served as the IOC headquarters hotel for the 1972 Sapporo Winter Olympics, and in 2000 it was selected as the venue for numerous international conferences and conventions, including the JCI (Junior Chamber International) World Congress and the UN Disarmament Conference in Asia, among others. Its long history of hosting members of the Imperial Family and distinguished guests and dignitaries from around the world has earned it deep trust from its guests.
- Address: 3-1-1 Minami 10-jo Nishi, Chuo-ku, Sapporo, Hokkaido 064-8589
- Opened: July 10, 1964
- Structure: 11 floors above ground, 3 floors below ground
- Rooms: 216 rooms, capacity 357 guests
- URL: https://park1964.com/
