On July 1, 2019, main dining “OTTO SETTE TOMAMU” will open at Hoshino Resorts Tomamu. The menu concept is “Calendario Gastronomico”, which means “gourmet calendar” in Italian. We commit to use “the most delicious ingredients in the area at the time” to make a full course of regional cuisine from the Piedmont and Liguria, Italy by the unique ingredients from Hokkaido’s great nature.
The concept of the menu is “Calendario Gastronomico”, which means “gourmet calendar” in Italian. Hokkaido is surrounded by three seas with different characteristics, Daisetsu Mountains and the Hidaka Mountains with different topography etc. Thus, the climates differ greatly between the regions, as well as the products and their harvest times. The seasons of food are so diverse which is worth to be written into a calendar. Our restaurant will offer the seasonal menu with the carefully selected best ingredients in season.
We serve the regional cuisine from Piedmont and Liguria, Italy. Piedmont located in northern Italy is in a mountainous area as Tomamu. Liguria, which faces the Ligurian Sea, is famous of various seafood. Enjoy the regional cuisine of these regions at Hoshino Resorts Tomamu which locates in mountain area with sea nearby.
Autumn menu introduction(2019.9.5-2019.10.31)
Summer menu introduction(2019.7.1-2019.9.5)
武田 学/Manabu Takeda Born in 1971 in Asahikawa, Hokkaido. After graduating from TSUJI Culinary Institute in Abeno, Osaka, he practiced at restaurants in Tokyo, and worked at “Ginza L’écrin” for three years. After serving as a sous chef at Four Seasons Hotel Marunouchi Tokyo, the executive chef at Asahikawa Grand Hotel for eight years, He became a member of the food and drink unit at Hoshino Resorts Tomamu in 2018, and has been working as the executive chef of OTTO SETTE TOMAMU since 2019. Using the local network, he goes to the fields and fishing grounds daily, to look for the best ingredients. While making use of the goodness of the ingredients of Hokkaido, he he dishes up and brings delicate taste to the Italian cuisine based on his experience in French cuisine.
Both hotel guests and day trips visitors are welcome
* Children must order the same course as adults.
* Do not wear casual clothing such as denim jeans and sandals