"Hokkaido Bussan Exhibition" is a very popular event in department stores. No matter where it is held, many people rush for seafood bowls.
However, this time I would like to introduce the "Hokkaido Fair" which is held at the hotel's buffet restaurant instead of the department store. It's all-you-can-eat, so you can eat as many kinds of things as you like, or you can eat all the things you like. Here are two buffets that you will want to visit because of the "autumn of appetite", along with the ingredients recommended by the chef who visited the site.
"Hokkaido Fair" at the hotel buffet--What ingredients do the chefs recommend?
A very popular fair with many repeaters
Speaking of autumn Hokkaido fairs in Tokyo, you can't miss this. The first "Hokkaido Fair 2015" is being held at Tokyo Dome Hotel's Super Dining Rilassa. You can enjoy the classic "Crab big catch", "All-you-can-eat salmon roe" and "Hihara melon".
This year, in commemoration of the 15th anniversary of the hotel's opening, dishes using "15 ingredients" found by the chef during a site visit will be introduced. What are the most notable ingredients ...?
[1] Rice One item is "rice," which is not seafood, meat, or fruit, but is offered as much as you want. A variety called "Yuki Sayaka", which was registered as a variety in 2010, was produced at Kosaka Farm in Mukawa Town. The cooked salmon roe has whiteness and luster, and has moderate stickiness and sweetness, which makes you want to eat it. Along with "Yumepirika" and "Oborozuki", it is said to have a good taste.
Since the production volume is small, it is offered as much as you want. Have fun while chewing carefully. The first (until October 22nd) and dinner only.
Pay attention to the rice under the salmon roe
Next is "carrot". It is served as a "roast of the earth" near the soba corner.
It was produced by Tada Farm in Kamifurano Town, which is called "40 years of carrots." I think that many carrots that appear at such fairs emphasize sweetness, but the carrots at the farm have a strong "carrot taste" rather than sweetness. The simple roasting recipe also complements the taste.
Other vegetables are also delicious
The three items are pizzas made with "bacon" from Makubetsu-cho Uragami Meat. Homemade ham and sausages are popular at Uragami Meat. Sausages made from high-quality pork smoked with oak trees are all exquisite.
It's just a little on top of the pizza because of the amount of supply, but try eating only bacon before you bite. Even small pieces have a natural salty taste and a fragrant smoked aroma that spreads in your mouth.
Dare to pick up only bacon
・ Horokanai Soba + Aibetsu Town Jumbo Maitake Mushrooms Enjoy the chewy maitake mushroom tempura with soba and condiments.
Tempura is definitely freshly fried!
・ The Hokkaido horse fisherman-style paella is "dashi chazuke". Next to the Hokkaido horse fisherman-style paella, there is a dashi. It is recommended to use "dashi chazuke" as a dish of shime.
The second is from October 23rd to November 30th, and the third is from December 1st to December 18th. In the second installment, "15kg class Emperor Salmon" will appear as a special project for the 15th anniversary. Events are also held from time to time, so check the website.
page At a buffet restaurant that is gaining attention ...
◆ "Hokkaido Fair" presented by a popular hotel buffet "Healthy Beauty Fresh" is the concept
Hotel InterContinental Tokyo Bay "Chef's Live Kitchen" has been increasing its presence in recent years. In commemoration of the 20th anniversary of the hotel's opening, "Taste Japan 3rd-Hokkaido" is being held here.
Chef Tsukuda himself went to Hokkaido and has a lineup of about 20 kinds of dishes using carefully selected ingredients. This is the ingredient that the chef recommends, "I want you to eat it!"
[1] Hairy crab The one that is being pushed hard is the Hokkaido specialty "Horsehair crab". Made with bouillabaisse with seafood added. The chef, who says, "I definitely wanted to use it," said that he bought cheap and good food and managed to realize it.
The bouillabaisse, which is filled with hairy crab meat, has a hidden taste of crab miso dissolved in the soup. The rich and deep taste is exquisite.
Don't forget the delicious soup
Next is "Tsubaki". It is served in the appetizer corner as an ajillo.
Erimo whelk is characterized by its richness and sweetness, which does not harden even when cooked. Enjoy a solid taste that is comparable to garlic and olive oil.
[3] Hokkaido miso and milk "Autumn salmon chan-chan-yaki Hokkaido milk tailoring" is a creamy finish of chan-chan-yaki, which is famous as a local dish of Hokkaido.
Mix Hokkaido miso and butter and add milk to make "milk tailoring". When I went to the inspection, I heard that I was surprised at the deliciousness of "Miso for chan-chan ware", which was kneaded with butter in advance.
Feel the gentle sweetness of milk
Enjoy the buffet and dessert. At the fair, 6 types of "Hokkaido specifications" are available.
What surprised me most was the "Hokkaido potato" Inka no Mezame "ice cream." Turn sweet potatoes like sweet potatoes into ice cream. There is no harshness, and although it is a potato, you can encounter a mysterious taste as if you were eating sweet potato ice cream.
The chef's recommendation is "Blancmange of Tsubu Hokkaido Corn" White Chocolat "". It is a dish with an exquisite taste that makes the best use of the sweetness of corn that can be eaten raw.
Awakening of the Incas, white chocolate, rosé wine, cheese ... Delicious Hokkaido foods are made into exquisite sweets
From October 16th, some ingredients will be replaced as part 2. It will be held until November 30th.
◆ Anyway, enjoy various ingredients According to buffet critic Toryu, who supervised the Chef's Live Kitchen fair, "Hokuriku tends to be more fishy, but Hokkaido has meat and vegetables." As autumn deepens, seasonal foods will change. Enjoy the seasonal ingredients cooked by the chef at the buffet!