【Hotel Avest Sapporo】Giant "Prosciutto Leg" Appears at Luxury Buffet! All-you-can-eat Crab, Steak, and Creative Prosciutto Dishes from 6,600 yen – Hosting the "Prosciutto Feast Early Summer Delicacy Fair"
Hotel Avest Sapporo is holding the "Prosciutto Feast Early Summer Delicacy Fair" from May 8 to June 30, featuring a giant prosciutto leg and various creative prosciutto dishes. This luxurious all-you-can-eat buffet, also including crab and steak, starts from 6,600 yen, making it an attractive option for families.
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Hotel Avest Sapporo (Chuo-ku, Sapporo, Hokkaido), operated by Avest Corporation (Representative Director: Misao Matsuyama), will hold the "Prosciutto Feast Early Summer Delicacy Fair" for a limited time from Friday, May 8, 2026, to Tuesday, June 30, 2026, at its B1 buffet restaurant, "Buffet Dining The HARBOR SAPPORO."
This fair features "prosciutto" with its pleasant saltiness that stimulates the appetite, with a powerful "prosciutto leg" displayed in the restaurant, creating an authentic bar-like atmosphere. A variety of creative dishes utilizing the umami of prosciutto will be offered daily. Additionally, popular Hokkaido-specific luxury staple menus such as crab, steak, and natural Southern bluefin tuna, which are currently well-received, will continue to be available as all-you-can-eat.
Furthermore, a new service, "Asian Sauce Selection," will be introduced, allowing guests to customize their flavors to their liking, catering to diverse domestic and international food cultures. Enjoy an evolved gourmet experience suitable for the arrival of early summer.
Enjoy carefully crafted creative dishes featuring "prosciutto" to your heart's content, with daily rotating options!
The theme for early summer presented by Hotel Avest Sapporo is a "prosciutto" feast that can be enjoyed by adults and children*1 alike. A matured "prosciutto leg," rich in concentrated umami, is displayed in the venue. The excitement of it being carved and its visual impact will splendidly enhance your special dinner time.
The exciting lineup includes exquisite dishes that maximize the potential of prosciutto, such as "Marinated Spring Cabbage Salad with Prosciutto," where the mild saltiness of prosciutto enhances the sweetness of spring vegetables; "Cold Capellini with Spring Vegetables and Prosciutto," which offers a refreshing and smooth texture; and "Scallop Mi-Cuit wrapped in Prosciutto," which luxuriously wraps tender scallops in delicate prosciutto. These fair-exclusive creative dishes will appear daily in the buffet, in addition to popular regular menus like "crab" and "steak." This cool and luxurious lineup is perfect for the arrival of early summer, allowing guests to rediscover the new charms of prosciutto.
*1 Intended for children aged 3 and above.
Main dishes of the "Prosciutto Feast Early Summer Delicacy Fair"
【Prosciutto Dishes】
*Please note that the menu changes daily, offering new encounters each day.
Cold Capellini with Spring Vegetables and Prosciutto
This dish perfectly blends the fresh sweetness of seasonal vegetables provided by Ambitious Farm, which cultivates 100 types of vegetables annually in Hokkaido, with the rich savory flavor of prosciutto. The smooth texture of the ultra-fine capellini noodles makes it refreshing and easy to eat even during the sweaty early summer season.
Scallop Mi-Cuit wrapped in Prosciutto
Mi-cuit is a French cooking method meaning "half-cooked." Large, tender scallops are gently enveloped in the delicate saltiness of prosciutto, melting in your mouth for a luxurious experience.
Marinated Spring Cabbage Salad with Prosciutto
Crisp seasonal spring cabbage dressed with a refreshing sour dressing. The addition of prosciutto adds depth to the flavor, making it a perfect palate cleanser during your meal.
Asparagus and Prosciutto Quiche
Featuring Hokkaido's early summer delicacy, asparagus, baked with the saltiness of prosciutto as an accent. The aroma of butter from the crispy pie crust and the texture of asparagus stimulate the appetite.
Prosciutto California Roll
This visually appealing roll sushi is given a Western twist with prosciutto. The unexpected combination of vinegared rice and prosciutto's umami creates a creative sushi dish that can be enjoyed by a wide range of ages, from children to adults.
Prosciutto with Fruit
A dish that combines juicy seasonal fruits, such as melon, with prosciutto, offering an addictive sweet and salty taste. The prosciutto brings out the sweetness of the fruit, making it enjoyable as a dessert.
*Ingredients may partially change daily.
【Seafood】
Crab
Enjoy all-you-can-eat "beni-zuwai crab" and "hanasaki crab." Additionally, a limited offer of one "king crab" leg per person will be served at the live kitchen. Please savor the plump and elastic texture, and the rich umami and subtle sweetness that spreads with each bite.
*The type of crab offered may change depending on the catch, but at least two types of crab will always be available.
Seafood Bowl
A seafood bowl corner offering various seafood ingredients such as salmon roe, salmon, sweet shrimp, squid, and whelk. Top a bowl of Hokkaido-produced yumepirika sushi rice with your favorite ingredients to create your own original seafood bowl.
This fair features "prosciutto" with its pleasant saltiness that stimulates the appetite, with a powerful "prosciutto leg" displayed in the restaurant, creating an authentic bar-like atmosphere. A variety of creative dishes utilizing the umami of prosciutto will be offered daily. Additionally, popular Hokkaido-specific luxury staple menus such as crab, steak, and natural Southern bluefin tuna, which are currently well-received, will continue to be available as all-you-can-eat.
Furthermore, a new service, "Asian Sauce Selection," will be introduced, allowing guests to customize their flavors to their liking, catering to diverse domestic and international food cultures. Enjoy an evolved gourmet experience suitable for the arrival of early summer.
Enjoy carefully crafted creative dishes featuring "prosciutto" to your heart's content, with daily rotating options!
The theme for early summer presented by Hotel Avest Sapporo is a "prosciutto" feast that can be enjoyed by adults and children*1 alike. A matured "prosciutto leg," rich in concentrated umami, is displayed in the venue. The excitement of it being carved and its visual impact will splendidly enhance your special dinner time.
The exciting lineup includes exquisite dishes that maximize the potential of prosciutto, such as "Marinated Spring Cabbage Salad with Prosciutto," where the mild saltiness of prosciutto enhances the sweetness of spring vegetables; "Cold Capellini with Spring Vegetables and Prosciutto," which offers a refreshing and smooth texture; and "Scallop Mi-Cuit wrapped in Prosciutto," which luxuriously wraps tender scallops in delicate prosciutto. These fair-exclusive creative dishes will appear daily in the buffet, in addition to popular regular menus like "crab" and "steak." This cool and luxurious lineup is perfect for the arrival of early summer, allowing guests to rediscover the new charms of prosciutto.
*1 Intended for children aged 3 and above.
Main dishes of the "Prosciutto Feast Early Summer Delicacy Fair"
【Prosciutto Dishes】
*Please note that the menu changes daily, offering new encounters each day.
Cold Capellini with Spring Vegetables and Prosciutto
This dish perfectly blends the fresh sweetness of seasonal vegetables provided by Ambitious Farm, which cultivates 100 types of vegetables annually in Hokkaido, with the rich savory flavor of prosciutto. The smooth texture of the ultra-fine capellini noodles makes it refreshing and easy to eat even during the sweaty early summer season.
Scallop Mi-Cuit wrapped in Prosciutto
Mi-cuit is a French cooking method meaning "half-cooked." Large, tender scallops are gently enveloped in the delicate saltiness of prosciutto, melting in your mouth for a luxurious experience.
Marinated Spring Cabbage Salad with Prosciutto
Crisp seasonal spring cabbage dressed with a refreshing sour dressing. The addition of prosciutto adds depth to the flavor, making it a perfect palate cleanser during your meal.
Asparagus and Prosciutto Quiche
Featuring Hokkaido's early summer delicacy, asparagus, baked with the saltiness of prosciutto as an accent. The aroma of butter from the crispy pie crust and the texture of asparagus stimulate the appetite.
Prosciutto California Roll
This visually appealing roll sushi is given a Western twist with prosciutto. The unexpected combination of vinegared rice and prosciutto's umami creates a creative sushi dish that can be enjoyed by a wide range of ages, from children to adults.
Prosciutto with Fruit
A dish that combines juicy seasonal fruits, such as melon, with prosciutto, offering an addictive sweet and salty taste. The prosciutto brings out the sweetness of the fruit, making it enjoyable as a dessert.
*Ingredients may partially change daily.
【Seafood】
Crab
Enjoy all-you-can-eat "beni-zuwai crab" and "hanasaki crab." Additionally, a limited offer of one "king crab" leg per person will be served at the live kitchen. Please savor the plump and elastic texture, and the rich umami and subtle sweetness that spreads with each bite.
*The type of crab offered may change depending on the catch, but at least two types of crab will always be available.
Seafood Bowl
A seafood bowl corner offering various seafood ingredients such as salmon roe, salmon, sweet shrimp, squid, and whelk. Top a bowl of Hokkaido-produced yumepirika sushi rice with your favorite ingredients to create your own original seafood bowl.