With the smell of the fields and the original taste of nature
Hospitality

"Vegetables in the olden days were a little irregular in shape, but they had the smell of the fields and the natural flavor. Naturally grown vegetables have that kind of simple, old-fashioned flavor, and that's what makes them so appealing."
So says Ikuo Yoshida, the executive chef of Sapporo Park Hotel who also goes to the fields himself.
“Natural cultivation does not mean that you don’t need to do anything once the seeds are sown. As pesticides and fertilizers are not used, careful management is required with human eyes and hands. If there are weeds, they are pulled out and if plants are weak, they are treated. Naturally grown vegetables are then grown in the fields depending on the year’s weather and soil. Since they are grown by humans and nature, I purposely call them “naturally grown.''”

Even before we opened our own farm, our chefs at Sapporo Park Hotel visited vegetable farmers all over Hokkaido, inspected the ingredients themselves, learned the cultivation methods and the producers' wishes, and used them in our dishes. Even after opening our own farm, we value our relationships with producers who take their products seriously. "It's a great learning experience for young restaurant staff to be able to grow and harvest vegetables with their own hands and see first-hand where the products come from and how much care goes into growing them."

From 2022, we will also be engaged in urban beekeeping on the rooftop of the hotel. Harvested vegetables and collected honey are used in dishes at restaurants and as ingredients for sweets. Sapporo Park Hotel's challenges will continue.