◆ "Hokkaido Fair" presented by a popular hotel buffet


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.


[2] Whelk shell

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.


[Extra edition] Sweets that I want you to conquer all

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.


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!