All-day dining restaurant Compass (2F) at Yokohama Bay Sheraton Hotel & Towers is holding the "Summer Hokkaido Fair, Dohoku (Rumoi & Soya)" from Saturday, July 11 through Friday, October 16, 2026, spotlighting seasonal seafood and other regional bounty from Hokkaido's northernmost Dohoku area, the Rumoi and Soya districts.
Visiting the Soya area for the first time, the chef was especially drawn to tako-shabu, a dish that originated in Wakkanai. Mizudako (water octopus), in peak season from summer through autumn, stands out for its thick, tender meat and exceptional freshness; thin slices are dipped into piping-hot dashi broth for a satisfying texture and concentrated flavor. From the Rumoi area come dishes built around the region's seafood, including a tako meshi paella that draws out the octopus's deep umami, and an Americaine-style spaghetti pairing the refined sweetness of amaebi (sweet shrimp) with the rich flavor of hera-gani (helmet crab). Also featured are nigiri sushi made with red-vinegar shari, including Hokkaido's natural bluefin tuna — nicknamed the "black diamond" — along with Funka Bay yellowtail and mizudako. Guests can enjoy all-you-can-eat Hakodate Onuma beef ishiyaki (stone-grilled) steak, prized for its fine, tender texture, while red-flesh melon, known for its rich and refined sweetness, is available for dessert. The popular honzuwai crab (true snow crab) is also on offer. Additional highlights include fugu katsu (blowfish cutlet) and a frankfurter made with mizudako landed by fishermen involved in "ReTAKO"(*1), a sustainable fishing project working to protect the future of the local octopus catch. On weekday lunches, guests can build their own katte-don rice bowl by choosing from nine toppings.
Alongside a live kitchen and made-to-order dishes, a popular kids' summer event rounds out the fair, offering something for the whole family to enjoy together.
(*1) "ReTAKO" is a sustainable fishing project run by INAKA BLUE, based in Tomamae, Hokkaido, under the concept of "leaving octopus for the future by eating it." High-quality mizudako from Tomamae, landed by young fishermen following their own original resource-management rules, is delivered directly to consumers.
Summer Hokkaido Fair, Dohoku (Rumoi & Soya) — Overview
Venue: All-day dining Compass (2F)
Period: July 11 (Sat) to October 16 (Fri), 2026
Hours:
- Lunch: 11:30 AM to 4:00 PM
- Dinner (weekdays): 5:30 PM to 9:30 PM
- Dinner (Sat): 5:00 PM to 9:30 PM
- Dinner (Sun/holidays): 5:00 PM to 9:00 PM
Price:
- Lunch (weekdays): Adult ¥6,500 / Child ¥3,250 / Senior ¥5,200
- Lunch (Sat/Sun/holidays) and Dinner (every day): Adult ¥9,700 / Child ¥4,850 / Senior ¥7,800
Child: age 4 through elementary school student / Senior: 62 and older
Start Campaign: Monday, July 13 to Friday, July 17
- Weekday lunch guests: a complimentary serving of red-flesh melon (one per person)
- Weekday dinner guests: one complimentary Hokkaido-themed drink
Opening Anniversary Event: Thursday, September 24 to Wednesday, September 30, weekday dinner only
- A two-go pack of "Yumepirika" rice, one per guest (excluding children and toddlers), while supplies last
- Children receive a Hokkaido original goods gift
Limited-Time Menu Highlights
- Wakkanai specialty tako-shabu with Compass's special sesame sauce
- Sapporo-style ramen salad
- Sakuramasu (cherry salmon) and sweet shrimp cocktail with herring roe
- Low-temperature roasted pork shoulder loin with Hokkaido onion charcutière sauce
- Kombu-cured mizudako with grated mountain wasabi ponzu jelly
- Asparagus mousse with prosciutto salad
- Herring Japanese-style escabeche
- Chilled sea urchin flan (except weekday lunch)
- Haskap cream cheese
- Three kinds of Tokachi cheese and seasoned herring roe (except weekday lunch)
- Chef's recommended cheese and dried fruit compote platter (except weekday lunch)
- Compass signature roast beef with Hokkaido mountain wasabi sauce, and more
- Asahikawa Ueda Livestock hand-prepared jingisukan (grilled mutton)
- Aged May Queen potatoes with butter
- Mashike specialty octopus zangi (fried octopus)
- Nakasatsunai Inaka-dori chicken confit, Cajun style
- Tako meshi paella
- Rebun Island local dish: hokke chanchan-yaki
- Wakkanai's local specialty noodle dish, chow mein (seafood ankake yaki-ramen)
- Fugu katsu with special tartar sauce (except weekday lunch)
- INAKA BLUE "ReTAKO" project Tomamae mizudako frankfurter with carrot rapée (except weekday lunch)
- Sea urchin pain perdu (French toast) (except weekday lunch)
- Hakodate Onuma beef ishiyaki (stone-grilled) steak (except weekday lunch)
- Sapporo specialty soup curry, Compass style, with confit chicken wings
- Amaebi (sweet shrimp) and hera-gani (helmet crab) Americaine spaghetti
- Maruyu Tanaka Seika's herring pickle oil peperoncino
- Hokkaido cod roe cold spaghetti
- Hokkaido mozzarella cheese and crab avocado pizza
- Sapporo specialty rich miso ramen
- Hokkaido shijimi (freshwater clam) ramen
- Mukawa Nakazawa Farm daruma-imo yam tororo soba
- Hidaka kombu dashi kitsune udon
- Hokkaido coarse-ground pork shumai
- Hokkaido corn shumai
- Soft steamed chicken with sanshozuke pepper condiment and zha cai sauce
- Steamed cod, Hong Kong style, with Ainu-negi (wild leek) and olive aroma
- Hokkaido specialty ikameshi (squid stuffed with rice)
- Local dish kasube (skate) nuta with mustard vinegar miso
- Crispy imomochi (potato mochi) with nori butter soy sauce
- Maruyu Tanaka Seika's herring pickle
- Herring roe and herring stick sushi
- Tender simmered octopus (except weekday lunch)
- Hotate (scallop) butter-grilled with lemon soy sauce (except weekday lunch)
- Hokkaido Mitoyo assorted delicacies (except weekday lunch)
- Katte-don, build-your-own rice bowl (weekday lunch only)
- Nigiri sushi (except weekday lunch): Yamahoshi Suisan's Hokkaido natural bluefin tuna (one per guest) / Funka Bay yellowtail / hokkigai (surf clam) / vinegared herring / mizudako / medicinal herb salmon
- Tempura: Mukawa Nakazawa Farm daruma-imo yam / octopus and cod surimi / Hokkaido mozzarella cheese
- Corn potage
- Wakkanai brand ginnansou miso soup
- Tomamae Ueda Farm pumpkin cold potage
- Ikura (salmon roe) rice bowl (except weekday lunch)
- "Rumoi-meshi" sanpei-jiru fish soup with bran-pickled herring, served with a sanshozuke-flavored grilled rice ball
- Hokkaido rice "Nanatsuboshi"
- Hokkaido corn bread
Desserts:
- Tokachi Shikaoi-cho "Country Home Fukei" milk pudding
- Seasonal shortcake made with Hokkaido raw milk
- "Rumoi-meshi" apple baked cheese tart
- Haskap rare cheesecake
- Shimaenaga (long-tailed tit) daifuku / Shimaenaga cream puff
- Hokkaido dainagon red bean cream dorayaki
- Chocolate cake with fresh caramel sauce
- Corn catalana
- Hokkaido red-flesh melon (except weekday lunch, one per guest)
- Assorted Hokkaido ice cream
- Honzuwai crab with crab vinegar (except weekday lunch, one per guest)
Compass's own original Japanese, Western, and Chinese menu items are also available.
Drinks — Limited-Time Selections
Sake
- Kunimare Shuzo: Junmai Ginpu Kunimare / Funazumi-zake "Ryoushi no Chikarazake"
Plum wine
- Takasago Shuzo: Kokushi Musou Shiso Umeshu
Wine
- Kitajima Hideki (red/white)
- Grand Polaire (red/white)
Soft drinks
- Corn tea / "Fukei no Gyunyu" milk
- Yubari melon cider
Cocktails (mocktails)
- Yubari melon juice mocktail
- Haskap mocktail
Apple juice, oolong tea, coffee, and tea are also available.
Kids' Summer Corner — Fun for the Whole Family
Period: Saturday, July 18 to Sunday, August 23, lunch and dinner
At the "Little Patissier" corner, children can shave their own ice and decorate it with colorful syrup pens to create their own original shaved ice, feeling like a pastry chef for the day. A kids' parfait menu is also available.
Kyun-Chan Merchandise
Plush toys and other merchandise featuring Kyun-chan, Hokkaido's tourism PR character, are available for sale at the entrance of Compass. Kyun-chan is an Ezo pika (Northern pika) with round ears and big, round eyes, delighting everyone it meets while spreading Hokkaido's charm across the country.
Prices include service charge and consumption tax. Photos are for illustrative purposes only. Menu items and presentation may change depending on ingredient availability. Please check the hotel's official website for the latest information.
Reservations & Inquiries
Restaurant Reservation Desk: 045-411-1188 (10:00 AM to 7:00 PM)
Official website: https://ybsh.sotetsu-hotels.com/restaurants/compass/
