Tuesday, June 16, 2020
Tomokazu Maeda, 44, the head chef of Sunflower Park Hokuryu Onsen, is the chef of Sunflower Park Hokuryu Onsen, and here are some of his wonderful menus including "overnight meals, banquets, memorial services, hors d'oeuvres, and boxed lunches".
The dishes are prepared using a variety of seasonal ingredients from Hokkaido. Please note that prices include tax and that menu items and amounts may change depending on availability and the time of year.
- 1 hotel dinner
- 2 Banquet Course
- 3 Legal Course
- 4 Menu within each course
- 4.1 Assorted seasonal sashimi
- 4.2 pottery
- 4.3 vegetable-based food (inc. nuts, berries, etc.)
- 4.4 Fried food: Tempura
- 4.5 Pottery: Sunflower Pork Steak with Kuro Sengoku Dressing
- 4.6 steamed dish: steamed egg custard
- 4.7 simmered dish: Kurozengoku Dutch stew with grated radish sauce
- 4.8 cooked rice
- 4.9 Soup: Kuro Sengoku Udon Noodle
- 4.10 Water sweets: Kuro Sengoku chiffon cake
- 5 Round table: 4,400 yen course
- 5.1 small bowl of rice topped with pickled vegetables
- 5.2 Sashimi: 4 pieces of seasonal sashimi
- 5.3 Vegetable Platter: Caprese of Roast Pork and Local Vegetables with Kuro Sengoku Dressing
- 5.4 Western Plate: Sunflower Pork Steak
- 5.5 Chinese: Shrimp Chili Sauce
- 5.6 Grilled dish: Tsukune skewers with Kuro Sengoku tofu in sweet-and-sour sauce
- 5.7 Western-style dish: sautéed silver cod with local vegetables (tomato sauce and basil sauce)
- 5.8 Rice dish: salmon and salmon roe chirashi
- 5.9 Water sweets: Kuro Sengoku chiffon cake (using Kuro Sengoku soybean flour)
- 6 Hors d'oeuvres: 6,000 yen course
- 7 Bento: 1,320 yen course
- 8 Chef Tomokazu Maeda's thoughts on cuisine
- 9 Related Articles
hotel dinner
3,000 yen course
Vegetables (Himawari pork cold shabu salad), sashimi (3 pieces), china plate (Himawari pork steak), grilled dish (grilled silver cod with salted malted rice), simmered dish (Kurozengoku Dutch stew), steamed dish (chawanmushi), fried dish (kiss and vegetables), rice white rice (Himawari rice oborozuki from Hokuryu town), soup (Kurozengoku udon noodles), water sweets (Kurozengoku chiffon cake)
4,700 yen course
Vegetables, sashimi (5 pieces), china plate, grilled dish, simmered dish, steamed dish, deep-fried dish (shrimp, kiss, vegetable), an item (snow crab), an item (Kuro Sengoku curry and Hokuryu-cho rice flour pie wrapper), rice, soup, and water sweets

Banquet Course
Individual serving: 3,300 yen course
Grilled dish (grilled codfish with salted malt, scallop butter skewer, sweet potato with sweetened soybean paste, hana lotus root, kurosekitokoten, snap pea), greens (sunflower pork cold shabu salad), small bowl (nanbanzuke), sashimi (3 pieces), china plate (sunflower pork steak), steamed dish (steamed egg custard), fried dish (kiss and vegetables), rice (salmon and salmon roe) (flounder), mizu-gashi (kuro-sengoku chiffon cake), soup (kuro-sengoku udon noodles)
Individual serving: 3,850 yen course
Grilled dish, side dish, small bowl of cooked food, sashimi (4pcs.), chawanban, steamed dish (steamed egg custard), deep-fried dish (kiss and vegetables), rice (salmon and salmon roe), water sweets, soup
Individual serving: 4,400 yen course
Grilled dish, side dish, small bowl of cooked food, sashimi (5pcs.), china plate, steamed dish, deep-fried dish (shrimp, kiss, vegetable), rice (seafood), soup, fruit, pickles

Legal Course
Individual serving: 4,950 yen course
Grilled dish, side dish, small bowl of cooked food, sashimi (5pcs.), china plate, steamed dish, deep-fried dish (shrimp and local vegetable), rice (3pcs. of raw sushi and inari), soup, mizu-gashi, soup

Individual: 6,050 yen course
Grilled dish, side dish, small bowl of cooked food, sashimi (6pcs.), china plate, steamed dish, deep-fried dish (shrimp, sea eel, local vegetable), rice (5pcs. of raw sushi), soup, mizu-gashi, soup

Individual: 7,150 yen course
Grilled dish, side dish, small bowl of cooked food, sashimi (6 pieces), china plate, steamed dish, deep-fried dish, Western dish (Hokuryu rice flour gratin with Kuro Sengoku curry), rice (5 pieces of raw sushi), soup, water sweets, soup

Menu within each course
Assorted seasonal sashimi
3-piece dish: tuna, salmon, and offshore flatfish

4 pieces: tuna, salmon, yellowtail and bonito

5 pieces: tuna, salmon, yellowtail, bonito, and button lobster

6 pieces: tuna, salmon, yellowtail, bonito, button lobster, crab

pottery
(grilled silver cod with salted malt, scallop butter skewers, sweet potato sweetened with sweetened soybean paste, lotus root, black sengoku kokoro-ten, snap peas, and eel)

vegetable-based food (inc. nuts, berries, etc.)
Sunflower pork cold shabu salad with sunflower dressing, local vegetables

Fried food: Tempura
Shrimp, kisses and local vegetables

Pottery: Sunflower Pork Steak with Kuro Sengoku Dressing

steamed dish: steamed egg custard

simmered dish: Kurozengoku Dutch stew with grated radish sauce

cooked rice
salmon and ikura sushi

Seafood bara flier

5 pieces of raw sushi

Soup: Kuro Sengoku Udon Noodle
Water sweets: Kuro Sengoku chiffon cake

Round table: 4,400 yen course
Sashimi (4 seasonal sashimi), Vegetable dish (roast pork and local vegetable caprese with Kuroseki dressing), Western dish (2 kinds: sunflower pork steak and sauteed silver cod with local vegetable (tomato sauce and basil sauce)), Chinese dish (shrimp chili sauce), grilled dish (Tsukune skewers with Kuroseki tofu), rice dish (salmon salmon salmon salmon chilled in soy sauce), mizusashi (rice cake with mashed sweet potatoes), Kuroseki chiffon cake with kinako (kuroseki soybean flour), and chilled sweet potatoes. Rice dish (salmon and salmon roe chirashi), water sweets (Kurozuishi chiffon cake with Kurozuishi soybean flour)
small bowl of rice topped with pickled vegetables

Sashimi: 4 pieces of seasonal sashimi

Vegetable Platter: Caprese of Roast Pork and Local Vegetables with Kuro Sengoku Dressing

Western Plate: Sunflower Pork Steak
Chinese: Shrimp Chili Sauce

Grilled dish: Tsukune skewers with Kuro Sengoku tofu in sweet-and-sour sauce

Western-style dish: sautéed silver cod with local vegetables (tomato sauce and basil sauce)

Rice dish: salmon and salmon roe chirashi

Water sweets: Kuro Sengoku chiffon cake (using Kuro Sengoku soybean flour)

Hors d'oeuvres: 6,000 yen course
Tsukune with black stone tofu, pork steak, shrimp chili sauce, zangi and octopus zangi, sauteed swordfish, bamboo shoots, sweet potato stew, snap end, flower lotus root, and 4 sashimi
Menu in Hors d'oeuvres
TSUKUNE with KUROSENGOKU TOFU

pork steak

shrimp chili sauce

Zangi and Takozangi

sauteed swordfish, simmered bamboo shoots, sweet potato, snap end and lotus root

Four pieces of sashimi

Bento: 1,320 yen course
Omelet, salmon, red plate, tempura squid, yaki-sai, snap peas, sweet potato, 3 sashimi, roast pork salad, shrimp sauce, rice, miso soup

In-Course Menu
omelet, salmon, red plate, fried squid tempura, yakisoba, snap pea, zangi

3 pieces of sashimi

Roasted Pork Salad

shrimp chili sauce

sushi rice topped with sliced raw fish and eggs

Chef Tomokazu Maeda's thoughts on cuisine
We place great emphasis on color, not to mention deliciousness. Before you eat, you will be able to experience the deliciousness through the colors and chew the flavors by eating. Our goal is for you to see and feel the deliciousness, eat and taste it, and be satisfied with it in your heart.
As much as possible, we use fresh local vegetables from the Hokuryu Town Agricultural and Livestock Products Direct Sales Store "Minoricchi Hokuryu. We also actively incorporate sunflower pork, sunflower oil, and Kuro Sengoku soybeans into our menu," said Chef Maeda with a kind smile.
Each dish is carefully prepared with the utmost care and sincerity by Chef Maeda!
We wish you a delicious and wonderful meal that will naturally bring a smile to your face, with endless love, gratitude and prayers.
Related Articles
interpoint (interword separation)[Hokuryu Town resident] Tomokazu Maeda (July 9, 2015)
interpoint (interword separation)Sunflower Park Hokuryu Onsen / Introduction Page
◇ Photography and Editing: Noboru Terauchi Reporting and Writing: Ikuko Terauchi
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