Delicious menus for overnight stays, banquets, memorial services, hors d'oeuvres, bento boxes, and more (Sunflower Park Hokuryu Onsen) Chef Tomokazu Maeda shows off his skills

Tuesday, June 16, 2020

We would like to introduce some of the wonderful menu items available at Sunflower Park Hokuryu Onsen, including overnight meals, banquets, memorial services, hors d'oeuvres, and bento boxes, all prepared by Chef Tomokazu Maeda (44 years old).

We offer a variety of dishes made with an abundance of seasonal Hokkaido ingredients. Please note that prices include tax and that the menu and prices may change depending on the availability and season.

Hotel accommodation meal

3,000 yen course

・Vegetables (cold sunflower pork shabu salad), sashimi (3 kinds), ceramic plate (sunflower pork steak), grilled dish (grilled silver cod with salted koji), simmered dish (Kurosengoku Dutch stew), steamed dish (chawanmushi), fried dish (sillago and vegetables), rice (Hokuryu Town sunflower rice Oborozuki), soup (Kurosengoku udon), dessert (Kurosengoku chiffon cake)


4,700 yen course

・Vegetables, sashimi (5 kinds), ceramic plate, grilled food, simmered food, steamed food, fried food (shrimp, whiting, vegetables), a la carte (snow crab), a la carte (Kurosengoku curry and Hokuryu rice flour pie), rice, soup, dessert


Banquet course

Individual serving: 3,300 yen course

Grilled dishes (grilled silver cod with salted koji, buttered scallop skewers, sweet potato simmered in sweet syrup, lotus root, Kurosengoku tokoroten, snap peas), cold sunflower pork shabu salad, small side dish (marinated pickles), sashimi (3 kinds), ceramic plate (sunflower pork steak), steamed dish (steamed egg custard), deep-fried dish (kisu and vegetables), rice (salmon and salmon roe chirashi), dessert (Kurosengoku chiffon cake), clear soup (Kurosengoku udon)

Individual serving: 3,850 yen course

Grilled food, vegetables, small side dishes, sashimi (4 kinds), ceramic plate, steamed food (steamed egg custard), fried food (sillago and vegetables), rice (salmon and salmon roe), fruit, soup

Individual serving: 4,400 yen course

Grilled food, vegetables, small dishes, sashimi (5 kinds), ceramic plate, steamed food, fried food (shrimp, whiting, vegetables), rice (seafood belly chirashi), soup, fruit, clear soup


Memorial Service Course

Individual serving: 4,950 yen course

Grilled food, vegetables, small dishes, sashimi (5 kinds), ceramic plate, steamed food, fried food (shrimp and local vegetables), rice (3 kinds of raw sushi and inari), soup, fruit, clear soup


Individual serving: 6,050 yen course

Grilled food, vegetables, small dishes, sashimi (6 kinds), ceramic plate, steamed food, fried food (shrimp, conger eel, local vegetables), rice (5 kinds of raw sushi), soup, fruit, clear soup


Individual serving: 7,150 yen course

Grilled dishes, vegetables, small dishes, sashimi (6 pieces), ceramic plate, steamed dishes, fried dishes, Western dishes (Kurosengoku curry with rice flour gratin from Hokuryu Town), rice (5 types of raw sushi), soup, fruit, clear soup


Menu for each course

Assorted seasonal sashimi

3-piece platter: tuna, salmon, and flounder



4-piece platter: tuna, salmon, yellowtail, and bonito



5-piece platter: tuna, salmon, yellowtail, bonito, and button shrimp



6-piece platter: tuna, salmon, yellowtail, bonito, button shrimp, and crab



pottery

・Grilled silver cod with salted koji, buttered scallop skewers, sweet potato simmered in syrup, flower lotus root, Kurosengoku tokoroten, snap peas, eel)


Vegetables

・Sunflower pork cold shabu salad (with sunflower dressing), local vegetables


Fried food: Tempura

・Shrimp, whiting ・Local vegetables


Ceramic plate: Sunflower pork steak (with Kurosengoku dressing)



Steamed dish: Fukiyose chawanmushi



Simmered dish: Kurosengoku Dutch stew (with grated radish sauce)



cooked rice

Salmon and salmon roe chirashi



Seafood rose flyer



5 pieces of raw sushi



Soup: Kurosengoku udon

Dessert: Kurosengoku chiffon cake



Round table: 4,400 yen course

・Small bowl (Nanbanzuke)・Sashimi (4 kinds of seasonal sashimi)・Vegetable plate (Caprese of roast pork and local vegetables (with Kurosengoku dressing)・Western plate (2 types: Sunflower pork steak, sauteed silver cod with local vegetables (tomato sauce, basil sauce))・Chinese (Shrimp with chili sauce)・Grilled plate (Meatball skewers with Kurosengoku tofu)・Rice dish (Salmon and salmon roe chirashi)・Dessert (Kurosengoku chiffon cake (made with Kurosengoku kinako))

Small bowl: Nanbanzuke



Sashimi: 4 kinds of seasonal sashimi



Vegetable dish: Caprese salad with roast pork and local vegetables (with Kurosengoku dressing)



Western dish: Sunflower pork steak

Chinese: Shrimp with chili sauce



Grilled dish: Kurosengoku tofu meatball skewers (sweet and sour sauce)



Western dish: Sautéed silver cod with local vegetables (tomato sauce and basil sauce)



Rice dish: Salmon and salmon roe chirashi



Dessert: Kurosengoku chiffon cake (made with Kurosengoku soybean flour)



Hors d'oeuvres: 6,000 yen course

・Meatballs with Kurosengoku tofu, pork steak, shrimp in chili sauce, zangi (fried chicken), octopus zangi (fried chicken), sauteed marlin, simmered bamboo shoots, sweet potato simmered in syrup, snap peas, lotus root, and 4 kinds of sashimi

Hors d'oeuvres menu

Meatballs with Kurosengoku tofu



Pork steak



Shrimp chili sauce



Zangi and Octopus Zangi



Sautéed marlin, simmered bamboo shoots, candied sweet potato, snap peas, lotus root



Assortment of 4 kinds of sashimi



Lunch box: 1,320 yen course

・Omelette, salmon, red onion, squid tempura, shumai, snap peas, sweet potato simmered in syrup, 3 kinds of sashimi, roast pork salad, shrimp in chili sauce, rice, miso soup


In-course menu

Tamagoyaki, salmon, red onion, squid tempura, shumai, snap peas, zangi



Assortment of 3 kinds of sashimi



Roast pork salad



Shrimp chili sauce



Thinly sliced egg chirashi



Chef Tomokazu Maeda's thoughts on cooking

"We use as many fresh local vegetables as possible from Hokuryu Town's agricultural and livestock direct sales store, 'Minorich Hokuryu.' We also actively incorporate sunflower pork, sunflower oil, and Kurosengoku soybeans into our menu," says Chef Maeda with a gentle smile.
　

Each dish is carefully prepared by Chef Maeda with his heartfelt dedication!
Delicious and wonderful food that will naturally bring a smile to your face, served with boundless love, gratitude and prayers...

Related articles

・[Hokuryu Town resident] Tomokazu Maeda (July 9, 2015)
・Sunflower Park Hokuryu Onsen introduction page

◇ Photography and editing: Noboru Terauchi Interview and text: Ikuko Terauchi