Special Winter Sweets
Available Exclusively in November

The French gastronomic guide Gault & Millau, which issued a Hokkaido edition in February 2019, is more than just about food, it is about cherishing a terroir and the producers who support it.

As the project was implemented in collaboration with Gault & Millau, during the after-party talk show, Gault & Millau Japan's editor-in-chief Mr. Shunji Miyagawa and Chef Narita held a joint discussion. Mr. Miyagawa asked Chef Narita what makes Hokkaido produce so amazing, to which Chef Narita replied, "What is grown in a harsh environment is powerful. Adding the feelings of the producers into the food, this is how you get to emphasize the originality of the terroir."

You can enjoy the amazing sweet creations by Chef Narita and his team only in November at Sapporo Grand Hotel and Sapporo Park Hotel. Brought together in marriage with Champagne, this is a new way to experience sweets that borders on the sublime.