CUISINE
The best that Hokkaido has to offer on a platter.
Impress your guests with a memorable dining experience.
Our wedding cuisine showcases the bounty of Hokkaido’s pristine nature,
expertly incorporating the finest seasonal ingredients into each and every dish.
We prepare each course to highlight the natural flavors of the ingredients, then plate them artfully to create a vibrant, visual feast.
Indulge in authentic French cuisine and inventive Japanese fusion dishes, along with dynamic live grills,
where our chefs prepare your meal before your eyes - turning every bite into an unforgettable experience.
ZEI - Luxurious Hokkaido Char Grilled Feast
Experience an unforgettable symphony of flavors and aromas, as the finest ingredients are expertly grilled over premium Binchotan charcoal.
Our exquisite cuisine, crafted with an artistic touch, features carefully selected local delicacies from Hokkaido.
Savor specialties such as rosy seabass and Wagyu beef, each meticulously prepared over premium charcoal to highlight their natural flavors.
Surrounded by the changing seasons of the forest, indulge in the luxury of thoughtfully curated dishes created from the very best ingredients.
Appetizer
Seasonal assortment from the sea and fields of Hokkaido
Stewed Dish
Iburi flounder Kudzu Tataki
Char-Grilled Dish
Notsuke scallop on the shell, king crab from the Sea of Okhotsk
Moonlight lily bulb from Obihiro, and premium corn frittata
Alternate Grilled Dish
Lightly-cured Rosy Seabass from Rausu, Torao shiitake from Chitose, and onions from Kitami
Side Dish
Chilled Yuba soba
Main Dish
Char-grilled Kamifurano beef
Inca no Mezame potatoes, corn and green asparagus from Hokkaido
Rice Dish Chirashi sushi with assorted sea and field produce
Dessert Crème brûlée with seasonal fruit
LUXE - French Cuisine
Luxurious French cuisine, artfully prepared to celebrate your special day with a burst of exquisite flavor.
Savor “Luxe,” our signature forest-inspired French cuisine, where the essence and aromas of Hokkaido’s finest ingredients, including those from the local Iburi and Hidaka regions, are transformed into culinary masterpieces. Each course tells a story on the plate, weaving together the rich narrative of every ingredient to create an authentic gastronomic experience. Indulge in a distinguished level of hospitality that will leave a lasting impression, filling every bite with unforgettable delight.
Supervisor: Makoto Ishii, owner chef of Le Musée
Grilled Sakhalin surf clam from Tomakomai with clam cauliflower sauce.
Potage of the season and Hokkaido sea chestnut.
Pan-seared Rosy Seabass, sweet shrimp tartare and scorched spinach with sauce Américaine
Sorbet Niagara with pine nut oil and Fleur de sel from Hakodate
Grilled Hokkaido beef tenderloin and Potatoes au Gratin with ripened May Queen and Kuromatsunai cheese
Nidom special Hokkaido Okhotsk Sea hair crab risotto
Okoppe creamy milk semifreddo and mousse of chocolate liqueur and seasonal fruit.
Hokkaido Char Grilled Feast
Enjoy a luxurious dining experience unique to Hokkaido: a banquet of charcoal-grilled dishes and traditional Japanese cuisine.
Grilled dishes, expertly prepared over prized Binchotan charcoal, bring out the rich flavors of Hokkaido’s finest local ingredients, including fresh vegetables from local farms and seafood from the surrounding seas.
These special Hokkaido dishes, arranged under reflect the refined aesthetic sense, vibrant flavors, and care for the nutritional state of each ingredient for which he is renowned.
Appetizer
Seasonal assortment from the sea and fields of Hokkaido
Stewed Dish
Iburi flounder Kudzu-tataki
Grilled Dish Char-grilled Notsuke scallop on the shell and premium corn frittata
Alternate Grilled Dish Lightly-cured Rosy Seabass from Rausu, Torao shiitake from Chitose, and onions from Kitami
Side Dish
Chilled Yuba soba
Main Dish
Char-grilled Hokkaido beef
Inca no Mezame potatoes, corn and green asparagus from Hokkaido
Rice Dish Chirashi sushi with assorted sea and field produce
Dessert Crème brûlée with seasonal fruit
NOBLE - French Cuisine
A once-in-a-lifetime modern French dining experience that captures the exquisite flavors unique to Hokkaido.
Reflecting the sacred beauty of Nidom Forest through modern classic French cuisine, each elegantly presented dish showcases the rich tastes of the Iburi and Hidaka regions, and the vibrant colors and vitality of seasonal ingredients.
Every bite leaves a lasting impression, creating an unforgettable memory.
Supervisor: Makoto Ishii, owner chef of Le Musée
Sakhalin surf clam from Tomakomai, spinach, and wakame
Potage of seasonal organic vegetables and home-made fresh cheese
Hokkaido sea chestnut, Iburi flounder, and grilled aubergine tartare
Ous vide Osuke salmon from Nemuro and braised Obihiro moonlight lily bulb with smoked red caviar sauce
Blueberry sorbet with lavender-scented Fleur de sel from Hakodate
Slow-roasted Furano Wagyu beef with ripened May Queen potato puree and seasonal vegetables
Okoppe creamy milk semifreddo and mousse of chocolate liqueur and seasonal fruit.
KIDS MENU
We offer a special menu just for children
We offer two types of children’s menus.
We are happy to provide customized children’s menus tailored to their age and preferences. Please let us know your needs in advance.
Allergens: Wheat, soy, eggs, dairy products, shrimp
*Please let us know of any food allergies in advance.
WEDDING CAKE
A memorable wedding cake that adds the perfect touch of elegance to your reception.
Wedding cakes and desserts that beautifully express your feelings and heartfelt gratitude.
Our dedicated Nidom pastry chefs lovingly craft each creation, wishing you joy on your special day.
Please consult directly with our patisserie team to design a one-of-a-kind cake that reflects your unique story as a couple.
DESSERT BUFFET
Indulge in an array of exquisite, gem-like desserts, each piece crafted to dazzle.
from rich chocolate classics to seasonal delights made with luscious Hokkaido fruits like fragrant melons.Our lavish dessert buffet lets you fully savor the natural bounty that only Hokkaido can offer.
Every dessert, sparkling like jewelry, is a proud signature piece from our Nidom pastry chefs, designed to fill your special day with wonder and delight.
SWEETS GIFT
A sweet gift that expresses your gratitude and spreads joy.
We offer elegant sweet gifts to express your gratitude to guests attending your wedding reception.
Our dedicated pastry chef at Nidom lovingly crafts each creation, using only the finest and freshest ingredients sourced from Hokkaido.
These delightful cakes, which are also available for purchase on our online shop, are perfect as a heartfelt gesture of appreciation for your loved ones.
MIYABI - Engagement Ceremonies
We offer a refined kaiseki menu, perfectly suited to the joyous union of both families.
Our courses showcase the finest seasonal delicacies: fresh seafood sourced from Hokkaido, beautifully plated appetizers reflecting the changing seasons, and exquisite Hokkaido beef steak.
HANA - Engagement Ceremonies
Each dish is thoughtfully prepared to celebrate your special occasion, highlighting the best local ingredients from throughout the year.
Savor a carefully curated selection of luxurious cuisine, crafted with selected ingredients from Hokkaido to make your celebration truly memorable.
CHEFS
-
French Cuisine Supervisor
Makoto Ishii
Owner and head chef of Le Musée, a Michelin One-Star Modern French Restaurant
Born in Sapporo, Hokkaido.
After honing his craft in France, Italy, and Spain, he opened Le Musée in Sapporo.
Determined to showcase the natural bounty of Hokkaido, he sources over 90% of his ingredients locally.
With a discerning eye for quality, he thoughtfully considers every detail - from temperature to salinity - ensuring each dish is a true expression of the region.
Inspired by the name “Le Musée,” meaning “museum,” the restaurant offers a harmonious blend of gastronomy and art, with every plate, vessel, and detail of service curated to create a captivating, immersive experience that enchants guests from around the world. -
Executive Patissier
Takashi Suzuki
Drawing on years of knowledge and experience honed as a patissier at top hotels such as The Strings by InterContinental Tokyo, he supervises a variety of dessert experiences - including restaurant desserts, dessert buffets, and wedding cakes - to ensure each occasion is truly exceptional,He actively participates in prestigious competitions and has received numerous awards.
In October 2022, he opened Pâtisserie de Bonne Augure.In May 2023, he oversaw the creation of the dessert served at the working dinner for the G7 Hiroshima Summit. -
Chef de Cuisine
Satoshi Miura
Born in Kuriyama, Hokkaido.
Trained in France, after gaining experience at renowned restaurants in Okinawa and Sapporo, he was appointed Head French Chef at Nidom in 2019.
He is dedicated to creating French cuisine that brings out the natural flavors of each ingredient, and he offers a fresh, innovative take on French cuisine. -
Head Chef for Japanese Cuisine
Fumiyuki Ichinohe
Born in Ashibetsu, Hokkaido.
After gaining experience at several renowned hotels and serving as executive chef at a long-established traditional Japanese inn, he was appointed Executive Chef at Nidom in 2023.
He is dedicated to crafting unforgettable menus that consistently delight and satisfy each customer. -
Chef Patissier
Takayasu Goto
After honing his skills at five-star hotels such as the Hilton Osaka, InterContinental Osaka, and Rihga Royal Hotel Osaka, he was appointed as Nidom’s Executive Pastry Chef in 2024.
He creates unique sweets that highlight the beauty of local Hokkaido ingredients.