Delicious menus for overnight meals, banquets, memorial services, hors d'oeuvres, boxed lunches, etc. (Sunflower Park Hokuryu Onsen) Tomokazu Maeda, head chef

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.

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

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