Sapporo Tokyu REI Hotel (Chuo-ku, Sapporo, Hokkaido; General Manager: Noriyuki Mizutani) is holding a three-day, all-you-can-drink dinner buffet themed around aging, fermentation, and smoking, from Saturday, September 19 through Monday, September 21, 2026 (a national holiday). The event, called "Autumn Promenade" (Aging × Fermentation × Smoking), also comes with an early-bird discount: guests who reserve through the official website by Monday, August 31 get ¥500 off the adult price.
As autumn brings on hearty appetites in Hokkaido, seafood, mountain, and farm ingredients all reach their peak season. The event was designed to let diners discover that seasonal appeal more deeply through the dining experience at the restaurant. The chef focused on three techniques that draw out the full potential of each ingredient — aging, fermentation, and smoking — and, by combining cooking methods and seasonings, has prepared a varied lineup of 26 dishes built mainly around Hokkaido-grown ingredients.
Menu Highlights
Live Cooking: Cross Suffolk Lamb Roast Smoked with an Original Blend of Wood Chips
Served with potato Anglaise using low-temperature aged potatoes, fruit sauce
Cross Suffolk lamb, known for its balanced fat and rich flavor, is finished right in front of guests by the chef. To bring out the ingredient's natural flavor, it is lightly smoked with an original blend of wood chips, then grilled to a fragrant finish at the table. The lamb is topped with an original sauce inspired by the tare used for Genghis Khan (jingisukan), a Hokkaido comfort food, and mellowed by adding fruit and aging it for 10 days. It's served with an Anglaise sauce made from "snow-cellar low-temperature-aged potatoes" — the sweetness and umami drawn out through aging bring the lamb's flavor further to life. Enjoy the deep taste created by the interplay of smoking and aging.
Live Cooking: Aged Cheese and Charcuterie
With autumn melon "R113" and high-hydration fermented focaccia
Among the two types of charcuterie the chef selected for this plan are aged cheese from Ishikari City's Hitsuji Bokujo (Sheep Farm) and aged prosciutto from Niseko's Charcuterie Akaishi. They're served alongside hotel-made pâté de campagne and liver pâté, plus the autumn melon "R113" — less common in the market than in summer — and focaccia made by the pastry chef. Enjoy the harmony between the deep umami created by aging and the juicy, refreshing sweetness unique to autumn melon.
Live Cooking: Fermented Sours and Smoked Highballs
The event brings the essence of aging, fermentation, and smoking not only to the food but also to the all-you-can-drink menu. Alongside dishes that pair naturally with drinks, the buffet includes a smoked highball and smoked cocktails scented with instant smoking, as well as fermented sours with deep, fermentation-driven flavor. Non-alcoholic options are also available for guests who prefer not to drink.
Other dishes on offer include roasted Kitaakari potatoes and "Daitoryo" shiitake mushrooms with fermented butter salsa verde, and Hokkaido pork spare ribs braised in apple wine with sauerkraut, among a varied lineup.
Eight kinds of desserts made by the hotel's pastry chef are also available. Allumettes aux pommes, a traditional French apple pastry, is finished by the pastry chef right in front of guests. Other desserts, designed to complement the food and drinks, include a brandy-scented VSOP brandy cake and a tropézienne — brioche filled with cream.
The restaurant, known throughout the year for its family-friendly buffet plans, is holding this "adults take the spotlight" autumn gourmet event for the first time. Enjoy the deep flavors created by aging, fermentation, and smoking at this new autumn festival in Sapporo.
Event Details
Event: "Autumn Promenade" (Aging × Fermentation × Smoking)
Dates: September 19 (Sat) to 21 (Mon, national holiday), 2026
Hours: 5:00 PM to 9:00 PM (last entry 7:30 PM, last order 8:30 PM)
Prices:
- Adults: ¥5,500
- Ages 65 and up: ¥4,800
- Elementary school children: ¥2,000
- Ages 3 to 5: ¥1,250
Guests can upgrade to an all-you-can-drink package with 2 types of beer and 2 cocktails for an additional ¥1,000.
Early-bird discount: Reserve through the official website by August 31 for ¥500 off the adult price.
Reservations: https://www.tokyuhotels.co.jp/sapporo-r/restaurant/plan/144356/index.html or call 011-531-1065 (Restaurant Southwest, 1F, Sapporo Tokyu REI Hotel)
Venue: Restaurant Southwest (1F), Sapporo Tokyu REI Hotel, Chuo-ku, Sapporo
Full Menu
Live cooking
- Cross Suffolk lamb roast smoked with an original blend of wood chips, served with potato Anglaise using low-temperature aged potatoes, fruit sauce
- Aged cheese and charcuterie, with autumn melon "R113" and high-hydration fermented focaccia
- Allumettes aux pommes (apple pastry)
Other dishes
- Aged saffron compote of Yoichi pears, served over corn and foie gras pudding
- Tuna sushi aged in soy koji, with salmon roe, verrine-style
- Seafood fruits de mer with snow crab and shima ebi, served with strained yogurt and mountain wasabi dip
- Hokkaido whelk with sea urchin sauce, served on Hokkaido wheat stone-oven bread
- Hokkaido pork spare ribs braised in apple wine, with fermented cabbage sauerkraut
- Roasted Kitaakari potatoes and "Daitoryo" shiitake mushrooms with fermented butter salsa verde
- Roasted crossbred beef with 20-year-aged black mirin and truffle fata (tartufata) sauce Périgueux, and more
Sweets
- VSOP brandy cake
- Tropézienne
- Shimokawa "Rokuju" fermented-egg coffee pudding
- Colorful fruit jelly
- Butter cookie choux
- Passion fruit opera cake
- Chocolate rusk
Drinks
- Smoked highball
- Fermented cocktail
- Assorted soft drinks
Notes:
- Displayed prices include a 10% service charge and 10% consumption tax.
- Guests with food allergies are asked to inform staff in advance.
- The menu may change depending on ingredient availability.
- Reservations will close once the event is fully booked.
- All photos are for illustrative purposes only.
- By law, alcohol will not be served to drivers or to guests under 20.
