{"id":42745,"date":"2026-07-16T15:02:36","date_gmt":"2026-07-16T06:02:36","guid":{"rendered":"https:\/\/home.sapporo.kokosil.net\/?p=42745"},"modified":"2026-07-16T15:02:36","modified_gmt":"2026-07-16T06:02:36","slug":"a-special-aged-x-fermented-x-smoked-dinner-buffet-will-be-held-for-the-first-time-for-three-days-only-during-silver-week","status":"publish","type":"post","link":"https:\/\/home.sapporo.kokosil.net\/en\/archives\/42745","title":{"rendered":"A special “Aged x Fermented x Smoked” dinner buffet will be held for the first time for three days only during Silver Week!"},"content":{"rendered":"

A new autumn food festival is born in Sapporo.<\/h2>\n

For the first time ever, we're holding a dinner buffet featuring 26 dishes that bring out the delicious flavors of the ingredients through "aging, fermentation, and smoking," along with a selection of alcoholic beverages, for three days only during Silver Week!<\/h1>\n
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Sapporo Tokyu REI Hotel (Chuo-ku, Sapporo, Hokkaido; General Manager: Tokuyuki Mizutani) will be holding an all-you-can-drink dinner buffet, "Autumn Promenade ~Aging, Fermentation, and Smoking~," themed around "aging," "fermentation," and "smoking," for three days from September 19th (Sat) to 21st (Mon\/Holiday), 2026. Early reservations will also be accepted until August 31st (Mon), offering a 500 yen discount on adult rates.<\/strong><\/p>\n
View details<\/a><\/span><\/div>\n<\/div>\n

In Hokkaido, as autumn arrives, a variety of ingredients from the sea, mountains, and countryside come into season. This project was conceived with the hope that you will gain a deeper understanding of their appeal through a dining experience at our restaurant. The chef focused on three techniques that bring out the inherent potential of the ingredients: "aging," "fermentation," and "smoking." By combining cooking methods and seasonings, we have prepared a diverse menu of 26 dishes, mainly using ingredients from Hokkaido.<\/p>\n<\/p>\n

Recommended Menu<\/h2>\n

Demonstration: Roasted Cross Suffolk lamb smoked with original blend wood chips<\/strong>
Slow-aged potatoes with potato cr\u00e8me anglaise and fruit sauce<\/strong><\/span> <\/h2>\n

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Our chef will prepare and serve Suffolk lamb, known for its perfect balance of fat and rich flavor, right before your eyes. To enhance the natural deliciousness of the meat, it is lightly smoked with our original blend of wood chips and then grilled to perfection right in front of you. It is served with an original sauce inspired by the sauce used in "Jingisukan," a soul food of Hokkaido. The lamb is aged for 10 days with added fruit to create a mellow flavor. Furthermore, it is served with a side of Anglaise sauce made from "snow-cellar low-temperature aged potatoes." The sweetness and umami brought out by the aging process further enhance the deliciousness of the lamb. Please enjoy the profound flavor created by the interplay of smoking and aging techniques.<\/p>\n<\/p>\n

Demonstration: Aged cheeses and charcuterie<\/strong>
Autumn melon "R113" served with high-hydration fermented focaccia.<\/strong><\/span> <\/h2>\n

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For this plan, our chef has selected two types of charcuterie: aged cheese from "Hitsuji Farm" in Ishikari City and aged prosciutto from "Charcuterie Akaishi" in Niseko Town. These will be served with hotel-made p\u00e2t\u00e9 de campagne and liver paste, along with "R113" autumn melons, which are less readily available in autumn than in summer, and focaccia specially made by our pastry chef. Enjoy the harmony of the deep umami created by aging and the fresh, refreshing sweetness unique to autumn melons.<\/p>\n<\/p>\n

Demonstration: Fermented Sour & Smoked Highball<\/span> <\/h2>\n

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In this project, we've incorporated the essence of "aging," "fermentation," and "smoking" not only into the food but also into the all-you-can-drink menu. Along with a variety of dishes that will have you reaching for more, we'll be offering all-you-can-drink options including "smoked highballs" and "smoked cocktails" flavored with instant smoke, and "fermented sours" that offer a deep, rich flavor derived from fermentation. Non-alcoholic options are also available for those who don't drink alcohol.<\/p>\n

In addition to these, we offer a variety of other dishes, including "Roasted Kita Akari potatoes and President Shiitake mushrooms with fermented butter salsa verte" and "Braised Hokkaido pork spare ribs simmered in apple wine with sauerkraut."<\/p>\n

In addition, we offer eight types of sweets created by our hotel's pastry chef. The traditional French apple pie, "Allumettes Pommes Dessert," will be prepared and served right in front of you by our pastry chef. We also offer other sweets such as the brandy-flavored "VSOP Brandy Cake" and "Trop\u00e9zienne," a brioche pastry filled with cream, all designed by our pastry chef to complement the food and drinks.<\/p>\n

Our restaurant, which has been popular every year with plans mainly for families, is hosting its first-ever autumn gourmet event where adults take center stage. Enjoy the profound flavors created by the three elements of "aging," "fermentation," and "smoking," as well as a new autumn festival born in Sapporo.<\/p>\n<\/p>\n

"Autumn Promenade ~Maturation, Fermentation, and Smoking~" Overview<\/strong><\/span><\/h2>\n

schedule<\/strong><\/h3>\n

September 19th (Sat) – 21st (Monday\/holiday), 2026<\/p>\n

time<\/strong><\/h3>\n

17:00-21:00 (Last 19:30\/LO 20:30)<\/p>\n

Fee<\/strong><\/h3>\n

Adults: 5,500 yen \/ Seniors (65 and over): 4,800 yen \/ Elementary school students: 2,000 yen \/ Children aged 3-5: 1,250 yen<\/p>\n

For an additional \u00a51,000, you can upgrade to an all-you-can-drink option that includes two types of beer and two types of cocktails.<\/p>\n

Pre-order bonus<\/strong><\/h3>\n

Book through our official website by August 31st and receive a 500 yen discount off the adult fare.<\/p>\n

Book your appointment here<\/a><\/span><\/div>\n<\/p>\n

cooking<\/strong><\/h3>\n

<Demonstration><\/strong> Roasted Cross Suffolk lamb smoked with original blend chips, served with slow-aged potato cr\u00e8me anglaise and fruit sauce.
<Demonstration><\/strong> Aged cheese and charcuterie served with autumn melon "R113" and high-hydration fermented focaccia.
<Demonstration><\/strong> Allumette Pomme Dessert<\/p>\n<\/p>\n

<Other Menu Items><\/strong>
– Aged saffron compote of Yoichi pears, served on a corn and foie gras pudding – Sushi of tuna aged with soy sauce koji, served with salmon roe in a verrine – Red snow crab and striped shrimp with seafood fruit de mer, served with strained yogurt and mountain wasabi dip – Hokkaido hairy whelk with sea urchin sauce, served on stone-baked bread made with Hokkaido wheat – Braised Hokkaido pork spare ribs simmered in apple wine with fermented cabbage sauerkraut – Roasted Kita Akari potatoes and President Shiitake mushrooms with fermented butter salsa verte – Roasted crossbred beef with 20-year-aged black mirin and truffle fata sauce P\u00e9rigueux and more<\/p>\n

<Sweets><\/strong>
VSOP Brandy Cake, Tropezienne, Shimokawa Rokuju Enzyme Egg Coffee Pudding, Colorful Fruit Jelly, Butter Cookie Choux, Passion Fruit Opera, Chocolate Rusk<\/p>\n

<drink><\/strong>
\u2022 Smoked Highball \u2022 Fermented Cocktails \u2022 Various Soft Drinks<\/p>\n

*The displayed price includes a 10% service charge and a 10% consumption tax.
*Please inform our staff in advance if you have any food allergies.
*The menu may change depending on the availability of ingredients.
*Reservations will close once all seats are filled.
*All photos are for illustrative purposes only.
*By law, we strictly prohibit the serving of alcohol to drivers and customers under the age of 20.<\/p>\n<\/p>\n

Customer Inquiry Contact Information<\/strong><\/h3>\n

Sapporo Tokyu REI Hotel, 1st floor restaurant "Southwest" 011-531-1065<\/p>\n<\/p>\n

Restaurant "Southwest" Overview<\/strong> <\/h3>\n

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This casual restaurant offers a relaxed atmosphere where you can easily enjoy a buffet. We offer a variety of menus, including a daily lunch buffet, a cake buffet featuring visually appealing sweets, and various party plans. It's perfect for a variety of occasions, from family meals to gatherings with friends.<\/p>\n

Phone: 011-531-1065 (direct line to the restaurant)<\/p>\n<\/p>\n

Sapporo Tokyu REI Hotel Overview<\/strong> <\/h3>\n

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This city hotel boasts 575 rooms. The simple yet functional guest rooms cater to a wide range of needs, including sightseeing, business trips, and family stays. The hotel features one casual restaurant and seven multi-purpose banquet halls, providing a comfortable and convenient hotel stay.<\/p>\n

With excellent transportation access, you can easily get to Sapporo's tourist attractions and shopping areas. Through seasonal events and accommodation plans, we provide our guests with a comfortable and special experience.<\/p>\n

Address: 5-1 Minami 4-jo Nishi, Chuo-ku, Sapporo, Hokkaido 064-8509
Telephone: 011-531-0109 (main)<\/p>\n

Click here for the official Sapporo Tokyu REI Hotel website.<\/a><\/span> <\/div>\n
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View information and reviews for Sapporo Tokyu REI Hotel <\/div>\n
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Source: PR TIMES press release<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

A new autumn food festival is born in Sapporo. For the first time ever, we're holding a dinner buffet featuring 26 dishes that bring out the delicious flavors of the ingredients through "aging, fermentation, and smoking," along with a selection of alcoholic beverages, for three days only during Silver Week! Sapporo Tokyu REI Hotel (Chuo-ku, Sapporo, Hokkaido; General Manager: Tokuyuki Mizutani) will be holding an all-you-can-drink dinner buffet, "Autumn Promenade ~Aging, Fermentation, and Smoking~," themed around "aging," "fermentation," and "smoking," for three days from September 19th (Sat) to 21st (Mon\/Holiday), 2026. Early reservations will also be accepted until August 31st (Mon), offering a 500 yen discount on adult rates. View […]<\/p>\n","protected":false},"author":1,"featured_media":42738,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[21],"tags":[],"_links":{"self":[{"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/posts\/42745"}],"collection":[{"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/comments?post=42745"}],"version-history":[{"count":1,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/posts\/42745\/revisions"}],"predecessor-version":[{"id":42746,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/posts\/42745\/revisions\/42746"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/media\/42738"}],"wp:attachment":[{"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/media?parent=42745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/categories?post=42745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/tags?post=42745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}