By The Nation
Running from November 24 to 26 at the hotel’s 22 Kitchen & Bar, the event will see three of the Prince Hotel’s top chefs cooking up a storm of delicacies. Handling Sapporo Prince Hotel’s banquet events, chef Fumihiro Kabasawa describes himself as multi-talented, equally able to assemble a kaiseki as he is to put on a sushi performance. With a focus on using local products complementing the season, Kabasawa brings with him a technical perfection and respect for tradition.
Chef Shinichi Hanabusa seeks to combine new and old approaches to creating dishes that are both delicious and healthy, naming Rokusaburo Michiba, Japan’s first Iron Chef, as his inspiration for his attention to sensitivity and beauty in his creations.
Hailing from the Hakodate Onuma Prince Hotel, Takuya Shibata is the son of a sushi chef with a deep appreciation for using local produce. Overseeing his hotel’s customer satisfaction while also serving in its Japanese restaurant department, Shibata’s aspires to present his guests with the freshest dishes representative of the rich ingredients of his hometown.
The autumnal dishes are available in a Bt1,800-plus lunch set and a Bt3,200-plus dinner set on the Friday and Saturday as well as a Bt2,500-plus Sunday brunch buffet. For reservations, call (02) 200 9000 extension.