Sapporo Park Hotel in Chuo-ku, Sapporo will hold a special tasting event by Akihiro Kikuchi (菊池 昭宏), head chef of its Sichuan restaurant Togenkyo (四川料理 桃源郷), for three days from Thursday, November 5 to Saturday, November 7, 2026.
Togenkyo has been loved for many years since the hotel first opened. At this tasting event, Chef Kikuchi, who has supported the restaurant's flavors, will serve a special course as a thank-you to the guests who have patronized it over the years.
The menu includes "Stir-fried king crab meat and lily bulb in egg white, topped with sea urchin and salmon roe" and "Braised shark fin in a chawanmushi-style custard, with horsehair crab (kegani) and dried scallop sauce." The dishes reflect the chef's creed of "fueki ryuko" (不易流行), bringing together traditional flavors and exciting new ones. The event is billed as the last tasting event at Togenkyo, and it features dishes that make the most of Hokkaido's ingredients.
Sapporo Park Hotel opened in 1964 and has been part of the community for more than 60 years. It will close on February 28, 2027. Under the phrase "ありがとうを、ひとつ、ひとつ。" ("Thank you, one by one."), the hotel is welcoming guests and working on various events leading up to the finale.
Special Tasting Event Details
- Dates: Thursday, November 5 to Saturday, November 7, 2026
- Time: 5:00 PM – 7:00 PM (last order)
- Venue: Sichuan restaurant Togenkyo, 4F, Sapporo Park Hotel
- Price: ¥18,000 per person (includes free drinks and a souvenir; the price includes a 10% service charge and taxes)
- Reservations: Please reserve at least 3 days in advance. Call 011-511-3136 (dining reservations desk), or book through the hotel's website.
- Event page: Sapporo Park Hotel event page
Menu
- Stir-fried king crab meat and lily bulb in egg white, topped with sea urchin and salmon roe
- Steamed soup of Shari-cho "Mugiou" pork (麦王豚) and daikon radish
- Braised shark fin in a chawanmushi-style custard, with horsehair crab (kegani) and dried scallop sauce
- Shrimp steamed dumplings with truffle aroma, shumai with Shanghai hairy crab, and xiaolongbao with Jinhua ham
- Betsukai beef (別海牛) fillet with salt flavored with dried tangerine peel (chenpi) and jiaoma (椒麻) sauce with the aroma of green Sichuan pepper
- Plus other dishes, for a total of 8 courses
About Head Chef Akihiro Kikuchi
Akihiro Kikuchi (菊池 昭宏) is the head chef of Sichuan restaurant Togenkyo. He joined in 1994, held the post of head cook (調理長) of Togenkyo in March 2014, and was appointed head of Chinese cuisine at Sapporo Park Hotel in April 2016. With a serious approach to cooking, he continues to support the flavors of Togenkyo, which has been open for more than 60 years.
Sapporo Park Hotel
Sapporo Park Hotel opened on July 10, 1964, in the green surroundings of Nakajima Park. It is heading toward its closure on February 28, 2027, with the theme "Toward an Exceptional Ending" (とびきりのエンディングへ。). See the closure campaign page
- Address: 3-1-1 Minami 10-jo Nishi, Chuo-ku, Sapporo, Hokkaido 064-8589
- Official website: Sapporo Park Hotel official website
