Cherish Hokkaido's Terroir with
World Class Sweets

"Hokkaido's terroir has an equivalent potential to Europe's," said Chef Narita. When the collaboration was brought to his attention, he was happy to join and make new creations sourcing produce from this beautiful terroir.

To develop the winter sweet cakes for the Hokkaido project, Chef Narita drew on his experience working for the internationally famous French restaurants Pierre Herme Paris and L'Atelier Joel Robuchon.

Therefore, the chef saw that the potential to create something astounding was evident in this project, especially when combined with his deep knowledge of both European and Hokkaido terroirs.

“With this collaboration between these two luxury hotels, guardians of a long history here in Sapporo, and Gault & Millau, I felt that we had to take this project to a world-class level,” he said.