Unique flavors from Hokkaido
In 2016, a famous French restaurant in Tokyo closed its doors. The chef Otsuka Kenichi and his wife Keiko fell in love with the rich local foods in Hokkaido and relocated to Furano city. They collaborate with local producers to make attractive dishes that you could have nowhere else. Unique dishes with local ingredients, such as freshly harvested asparagus and corns, oysters and scallops, also melons and haskaps. Beautiful 4K footage captures the nature of Hokkaido and the colorful cuisine.
Part1: Spring and Summer
Aug 20, 2022
Leaving a popular Tokyo restaurant, Otsuka Kenichi and his wife Keiko relocated to Hokkaido Prefecture six years ago. There, they offer enticing, unique dishes with local flavors found nowhere else.
Part2: Autumn and Winter
Feb 4, 2023
Chef Otsuka Kenichi creates new seasonal specialties for autumn. The specialty is venison caught by a local hunter. Garnishes include giant shallots, potatoes, cauliflowers, and log shiitake mushrooms. The main dishes are seafood such as sardines and oysters. They work with locals to source delicious ingredients even in the harshness of the northern winter.
