Starts Serving 100% Hokkaido Potato Gratin Made 'Only with Hokkaido Ingredients'
To support local dairy farmers and boost milk consumption, Ibis Styles Sapporo will serve a 'Hokkaido Potato Gratin' made strictly with 100% local ingredients at its breakfast buffet for one month in April 2026.
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- 📰 Published: April 7, 2026 at 20:00
- 🔍 Collected: April 7, 2026 at 11:31
- 🤖 AI Analyzed: April 20, 2026 at 23:08 (323h 37m after Collected)
At Ibis Styles Sapporo (Location: Sapporo City, Hokkaido; General Manager: Masaharu Morita) by Accor, which operates over 5,800 facilities in more than 110 countries worldwide, milk from Betsukai Town has been served at the hotel's breakfast restaurant since April 2023 to expand milk consumption. Since June 2024, they have also started offering milk from Hidaka Town so guests can compare the tastes. While the hotel consumes about 10 tons of milk annually through these efforts, aiming for further consumption expansion, they will offer a new 'Hokkaido Potato Gratin' using strictly 100% Hokkaido ingredients for one month in April 2026.
The 'Hokkaido Potato Gratin' offered this time was developed as a dish that leads to increased milk consumption, utilizing exclusively Hokkaido-grown ingredients. Assuming it serves about 300 to 350 people per day, it makes abundant use of Hokkaido dairy products, utilizing approximately 3 liters of milk, 1 liter of fresh cream, 2 kilograms of cheese, and 500 grams of butter.
The potatoes are Hokkaido-grown Danshaku potatoes sliced into about 6mm pieces, cooked slowly in a sauce made of milk, cream, and butter until thickened. The decisive factor in the taste is the process of finishing the dish while carefully monitoring how the potatoes cook and the consistency of the sauce. Furano onions, grown in a climate with extreme temperature differences between day and night, are characterized by their sweetness which is enhanced when cooked. By using these onions in this menu, they add depth to the entire sauce along with the aroma of garlic, creating a gentle flavor that harmonizes with the richness of Hokkaido milk and fresh cream. Furthermore, by using Tokachi natural cheese as a finishing touch, an aromatic and gentle richness is added when baked, harmonizing with the natural sweetness of the potatoes brought out by simmering, realizing a thick and mellow taste unique to Hokkaido.
As for the texture, in addition to the fluffiness of the potatoes and the smooth, creamy mouthfeel of the sauce, it features the aromatic and crispy texture of perfectly browned cheese on the surface. This single dish expresses the charm of Hokkaido's land and dairy farming.
Thanks to the General Manager hailing from Betsukai Town, the hotel began serving milk from Betsukai in April 2023. From June 2024, milk from Hidaka Town was added to offer a tasting comparison. Through these initiatives, the hotel has consumed about 10 tons of milk annually. Hokkaido milk is highly evaluated by inbound tourists, and the tasting comparison is particularly popular. This product was developed as a new menu utilizing milk, targeting tourists seeking authentic Hokkaido food. To ensure guests enjoy the variety of the breakfast buffet, the Hokkaido Potato Gratin is scheduled to be served once every three days in rotation with other menus.
Voice of the General Manager: 'The environment surrounding producers, such as skyrocketing feed prices and inflation, is only getting tougher. I believe the hotel is a place where we can convey the deliciousness of Hokkaido milk to as many people as possible. Domestic and international...'
The 'Hokkaido Potato Gratin' offered this time was developed as a dish that leads to increased milk consumption, utilizing exclusively Hokkaido-grown ingredients. Assuming it serves about 300 to 350 people per day, it makes abundant use of Hokkaido dairy products, utilizing approximately 3 liters of milk, 1 liter of fresh cream, 2 kilograms of cheese, and 500 grams of butter.
The potatoes are Hokkaido-grown Danshaku potatoes sliced into about 6mm pieces, cooked slowly in a sauce made of milk, cream, and butter until thickened. The decisive factor in the taste is the process of finishing the dish while carefully monitoring how the potatoes cook and the consistency of the sauce. Furano onions, grown in a climate with extreme temperature differences between day and night, are characterized by their sweetness which is enhanced when cooked. By using these onions in this menu, they add depth to the entire sauce along with the aroma of garlic, creating a gentle flavor that harmonizes with the richness of Hokkaido milk and fresh cream. Furthermore, by using Tokachi natural cheese as a finishing touch, an aromatic and gentle richness is added when baked, harmonizing with the natural sweetness of the potatoes brought out by simmering, realizing a thick and mellow taste unique to Hokkaido.
As for the texture, in addition to the fluffiness of the potatoes and the smooth, creamy mouthfeel of the sauce, it features the aromatic and crispy texture of perfectly browned cheese on the surface. This single dish expresses the charm of Hokkaido's land and dairy farming.
Thanks to the General Manager hailing from Betsukai Town, the hotel began serving milk from Betsukai in April 2023. From June 2024, milk from Hidaka Town was added to offer a tasting comparison. Through these initiatives, the hotel has consumed about 10 tons of milk annually. Hokkaido milk is highly evaluated by inbound tourists, and the tasting comparison is particularly popular. This product was developed as a new menu utilizing milk, targeting tourists seeking authentic Hokkaido food. To ensure guests enjoy the variety of the breakfast buffet, the Hokkaido Potato Gratin is scheduled to be served once every three days in rotation with other menus.
Voice of the General Manager: 'The environment surrounding producers, such as skyrocketing feed prices and inflation, is only getting tougher. I believe the hotel is a place where we can convey the deliciousness of Hokkaido milk to as many people as possible. Domestic and international...'