InterContinental Sapporo to Hold First-Ever Summer Limited Terrace Dining 'Summer Terrace & Bubbles' from May 30, 2026

Terrace Image. In the Sapporo summer where greenery shines brighter, InterContinental Sapporo will hold its first-ever summer limited terrace dining event, 'Summer Terrace & Bubbles,' starting from Saturday, May 30, 2026. This is a special, summer-exclusive dining experience where you can enjoy seafood and seasonal ingredients with sparkling wines like Chandon, all while feeling the refreshing summer breeze of Sapporo. This event, the first full-scale terrace dining project for InterContinental Sapporo, proposes an extraordinary time to enjoy the Hokkaido summer with all five senses in an open-air terrace space. Please enjoy a resort-like moment away from the everyday to your heart's content. Summer Terrace & Bubbles Premium Seafood Terrace Experience *Photo is for illustrative purposes. Actual menu may differ. The menu features special summer dishes such as 'Seafood on Ice,' a luxurious assortment of lobster, shrimp, and crab, as well as Hokkaido beef sirloin and a domestic beef burger. For drinks, we have adopted the premium Australian sparkling wine 'CHANDON.' Enjoy a free flow of summery, glamorous drinks including Chandon Rosé, Chandon Brut, signature cocktails, and frozen cocktails. We have prepared three price ranges, from a casual 5,000 yen for enjoying a summer evening to a full experience at 15,000 yen. Enjoy a resort-like moment feeling the refreshing summer air of Sapporo, along with the changing scenery from dusk to night view. Aperitif Terrace Experience, Signature Burger Terrace Experience, Various Free-Flow Drinks. Summer Terrace & Bubbles Period: May 30 (Sat) - September 30 (Wed), 2026. Hours: Weekdays: 17:30-20:00 (last entry), Weekends & Holidays: 15:00-20:00 (last entry). Prices: Premium Seafood Terrace Experience: 5,000 yen (tax & service incl., 1 set course), 60 mins. Signature Burger Terrace Experience: 9,800 yen (tax & service incl., 1 set course), 120 mins. Premium Seafood Terrace Experience: 15,000 yen (tax & service incl., 1 set course), 120 mins. Course Contents: ■Aperitif Terrace Experience: Assorted Appetizers, Free-flow drinks (Sparkling wine (Chandon Rosé/Chandon Brut), Wine (Red/White), Beer (Draft), Frozen Cocktails, Homemade Sangria (Red/White), Several Signature Cocktails, Several Signature Mocktails, Non-alcoholic sparkling wine, non-alcoholic beer, various soft drinks). ■Signature Burger Terrace Experience: Butter and homemade bread, Smoked burrata cheese, colorful tomatoes, pickled onions, Domestic beef burger (lettuce, tomato, pickles), Melon parfait, Free-flow drinks (same as above). ■Premium Seafood Terrace Experience: Seafood on Ice (Crab/Shrimp/Mussels/Scallops/Lobster/Octopus), Crudités/Tartar sauce/Sweet chili sauce/Cocktail sauce, Classic Sapporo Caesar salad, Beef tenderloin, Premium May Queen potato fries, Chef's special sweets selection, Free-flow drinks (same as above). *Courses with champagne are also available. *Ingredient contents and origins may change depending on availability and season. [Reservations] https://www.tablecheck.com/ja/shops/interconti-sapporo-aublanc/reserve 'Melon & Hokkaido Milk Afternoon Tea' to be Offered from June 1, 2026. A refreshing and cool summer limited afternoon tea woven by melon and milk, symbolizing the Hokkaido summer. From June 1, 2026, 'Melon & Hokkaido Milk Afternoon Tea' will be offered for a limited time at Norva. With the theme of juicy, fragrant melon and the gentle sweetness and smooth texture of Hokkaido milk, we have prepared visually cool sweets and savories. The flavor combination of melon's refreshing sweetness and milk's richness creates a luxurious moment unique to the Hokkaido summer. Furthermore, by incorporating accents like rhubarb, passion fruit, and lemon, we have achieved a summer-like lightness and depth of flavor. The venue, 'Norva,' is a lounge & bar with an open feel, where soft light streams through large windows. Enjoy an elegant teatime during the day and a sophisticated night afternoon tea after dusk, with different charms at different times of the day. We propose an afternoon tea experience unique to InterContinental Sapporo, enjoyed amidst the leisurely flow of time while feeling the summer scenery of Hokkaido. A summer limited sweets collection featuring melon and Hokkaido milk. Example of melon sweets. Enjoy the balance of sweet and savory. For savories, we use duck, smoked salmon, roast beef, etc., to provide depth to the overall afternoon tea flavor profile. We have incorporated delicate hotel techniques such as light crepes, pies, and royales to create visually beautiful dishes. Please enjoy a leisurely teatime while appreciating the exquisite balance with the sweets. Melon & Hokkaido Milk Afternoon Tea. Period: June 1 (Mon) - August 31 (Mon), 2026. Times: 11:00, 13:30, 16:00, 19:00. Dining time: 120 mins. Price: 6,800 yen (tax & service incl.). Menu Example: ■Sweets: Hokkaido milk and melon panna cotta, Rhubarb and buttermilk mousse, Hokkaido milk and melon cream puff, Lemon financier, Hokkaido milk butter sandwich, Melon and apricot jelly, Hokkaido melon wagashi, Passion fruit and melon tartlet, Mango and melon cake, Matcha macaron, Fromage blanc tart, Hokkaido milk scone. ■Savories: Duck crepe, Pineapple marinated ham, Roast beef salad with mustard sauce, Caramelized onion pie, Summer prawn royale, Smoked salmon polenta, Ham croquette. *Ingredient contents and origins may change depending on availability and season. [Afternoon Tea Reservations] https://www.tablecheck.com/ja/shops/interconti-sapporo-norva/reserve Lunch & Sweets Buffet - Summer Fruits & Matcha Delights - to be held from June 1, 2026. A summer lunch buffet to enjoy the Hokkaido summer, colored by summer fruits and matcha. From June 1, 2026, the all-day dining 'AuBlanc' will host the 'Lunch & Sweets Buffet - Summer Fruits & Matcha Delights -'. This fair will feature a rich lineup of gorgeous sweets using representative summer fruits like melon, mango, and passion fruit, as well as Japanese-style desserts using matcha. Furthermore, a wide variety of dishes will be available, including hot dishes and appetizers incorporating Hokkaido ingredients, and live station menus. This is a limited-time lunch buffet where you can feel the refreshingness of a Hokkaido summer and the excitement unique to a hotel buffet. A colorful sweets collection woven by summer fruits and matcha. The sweets corner will feature limited-edition summer sweets that combine the freshness of summer fruits with the elegant aroma of matcha. In addition to refreshing sweets using tropical fruits like 'Summer Mango Tart,' 'Summer Orange Tart,' and 'Passion & Coconut Cake,' we also offer Japanese-style desserts with matcha as the main star, such as 'Matcha Rare Cheesecake,' 'Matcha Terrine,' and 'Matcha Nama Chocolate.' Also, at the matcha chocolate fountain, you can freely dip items like melon, pineapple, cream puffs, and marshmallows. The dessert corner, lined with colorful sweets, creates a gorgeous space you'll want to photograph. Examples of matcha sweets like Summer Orange Tart, Summer Mango Tart, Matcha Rare Cheesecake. A variety of hotel-unique dishes utilizing seasonal ingredients. The main dishes feature a lineup incorporating international essence, centered on menus that utilize seasonal ingredients. For appetizers, we offer seasonal items like 'Melon and Prosciutto' and 'Summer Vegetable and Truffle Cheese Frittata.' At the hot station, you can also enjoy dishes with Mediterranean elements like 'Crab Croquette with Rouille Sauce,' 'Shrimp and Chorizo Pasta Paella 'Fideuà',' and 'Mussels Steamed in White Wine 'à la Marinière'.' Furthermore, at the live station, we will prepare freshly made 'Curry Udon.' Enjoy it with the live feeling unique to a hotel. A more satisfying lunch experience with a choice of main dish. At the AuBlanc Summer Lunch Buffet, in addition to the buffet dishes, we offer a main dish that each person can choose. We have prepared dishes like 'Roast Pork with Green Mustard Sauce and Sauerkraut,' 'Grilled Chicken Thigh with Seasonal Vegetables and Provence-style Checca Sauce,' and 'Salmon Mi-cuit with Basil Cream Sauce,' unique to hotel dining.