The Shin-Furano Prince Hotel in Nakagoryō, Furano, Hokkaido, is hosting a one-night-only "Early Summer Gourmet Dinner" (初夏の賞味会) on June 6, 2026. Head Chef Moriya Ogawa has crafted a 10-course French menu using Hokkaido ingredients sourced directly from producers he has visited and built relationships with since taking on the role in 2022. A senior sommelier will present wine pairings selected to complement each dish throughout the evening.
The dinner takes place on the 12th floor of the hotel in the Main Dining Room. Guests can opt to add a wine pairing of four selections alongside the course meal.
The event reflects the hotel's aim to help guests rediscover and appreciate the richness of Hokkaido's local food culture, while supporting local producers and regional vitality.
Event Details
Date: June 6, 2026 (Saturday)
Time: 6:30 PM – 9:00 PM
Venue: Shin-Furano Prince Hotel (12F) / Main Dining Room
Price:
- ¥22,000 per person
- Members: ¥21,000 per person
- Optional wine pairing (4 selections): ¥9,000 per person
Capacity: 40 guests (reservations required)
Reservations: Shin-Furano Prince Hotel Restaurant Reservations Desk
TEL: 0167-22-1111 (10:00 AM – 5:00 PM)
Prices include consumption tax and service charge.
Menu
Entrées froides – Cold Appetizer
Hokkaido Hairy Crab and Sea Urchin Cocktail, Caviar Garnish, Almond Emulsion
A chilled cocktail highlighting the natural sweetness of Hokkaido hairy crab and sea urchin, paired with the salinity of caviar and a smooth almond emulsion.
Entrées chaudes – Warm Appetizer
Hokkaido Scallop and Mushroom Arancini, Truffle-Scented Cream Sauce
Arancini filled with Hokkaido scallop and mushroom, served with a cream sauce fragrant with truffle.
Foie Gras
Hokkaido Conger Eel and Foie Gras en Croûte, Sauce Matelote
Foie gras wrapped in Hokkaido conger eel, baked to a golden crust and served with a sweet red wine sauce.
Soup
Cold Soup of Hokkaido Corn with Consommé Gelée
A chilled soup made from fresh, high-sugar Hokkaido corn, finished with house-made consommé gelée.
Poisson – Fish Course
Scale-Grilled Sea Bream from Suttsu and Lightly Meunière Spot Prawn
Crispy scale-grilled sea bream paired with lightly sautéed spot prawn, served with a fragrant Vin Jaune sauce.
Viandes – Meat Course
Furano Wagyu Beef Tenderloin Orloff-Style
Furano wagyu tenderloin layered with onion and cream, roasted to a golden finish and served with a rich red wine sauce.
Avant Dessert – Pre-Dessert
Furano Strawberry Sorbet
Grand Dessert – Main Dessert
Wagon Service with Choice of 4 Cakes:
- Melon and Yogurt Pavlova
- Chocolate Deer
- Furano Wine and Cheese Mariage
- Un Arôme (Fragrant)
Pain – Bread
A selection of house-made breads:
- House-made Salt Bread – A salt bread that highlights the natural flavor of wheat
- Vegetable Baguette – A hearty bread made with vegetable bouillon
- Truffle-Scented Brioche – A brioche richly scented with truffle and butter
About Head Chef Moriya Ogawa
Moriya Ogawa began his career at the Akasaka Prince Hotel in 1989. In 2004, he participated in a four-and-a-half-month training program at Prince Hotels in Hawaii (Waikiki, Maui, Hapuna, and Mauna Kea). His subsequent roles included Head Chef at Showa Memorial Park, Head Chef at the Table-9 Grill Restaurant and later the Hapuna Restaurant at Shinagawa Prince Hotel. Since 2022, he has served as Head Chef at both the Shin-Furano Prince Hotel and the Furano Prince Hotel.
Since taking up his current position, Ogawa has personally visited producers across Hokkaido, building direct relationships that allow him to source ingredients reflecting the peak of each season. The "Early Summer Gourmet Dinner" is a culmination of that effort — a single-evening event designed to bring guests the very best of Hokkaido's seasonal bounty.
