[Sapporo Grand Hotel] Award-Winning Menus from Internal Cooking Contest Available for a Limited Time from April 1 to April 30, 2026

Granvista Hotels & Resorts Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo; President: Yukio Arai) has announced that Sapporo Grand Hotel (Chuo-ku, Sapporo; General Manager: Takanori Nagase) will begin selling award-winning menus from its 8th internal culinary competition starting April 1, 2026.

On March 3, 2026, the company held a competition for young chefs from all its business locations. This year's theme was 'Evolution and Proactivity.' Out of 46 finalists who passed the initial recipe screening, four chefs from Sapporo Grand Hotel won the grand prizes in the Western, Japanese, Chinese, and Pastry departments. These dishes will be available at various restaurants within the hotel starting Wednesday, April 1. We invite you to enjoy these passionate creations by our young culinary talents.

Sapporo Grand Hotel, established in 1934 under the proposal of the late Prince Chichibu, has served as a social hub and a window to Western culture in Hokkaido. We continue to aim for a hotel loved across generations.

### Sales Overview of Award-Winning Menus - **Period:** April 1 (Wed) to April 30 (Thu), 2026 - **Reservations/Inquiries:** Restaurant Reservation Desk 011-261-3376

### Western Cuisine Department: Riho Kawano **'Hokkaido Kinki Scale-Fried and Scallop Saute with Mandarin Orange and Balsamic'** Enjoy the harmony of crispy kinki (idiot fish), flavorful scallops, and a balanced blend of citrus, white miso, and balsamic. - **Served in:** Soleil Course (8 dishes) - **Venue:** Northern Terrace Diner (East Bldg 1F) - **Price:** ¥8,000 (tax and service included)

### Pastry Department: Miyuki Takanashi **'Chillon'** Inspired by Chillon Castle in Switzerland, this dessert combines traditional pastries with raclette cheese, served with bergamot-scented sparkling jelly. - **Served in:** Soleil Course (Dessert) - **Venue:** Northern Terrace Diner

### Japanese Cuisine Department: Ayumu Goto **'When the Light Snow Falls, Spring Sprouts'** An assortment of Hokkaido flavors and spring vegetables representing the awakening of the land after the thaw. - **Served in:** Hana Kaiseki (8 dishes - Appetizer) - **Venue:** Garden Dining Waraku (Main Bldg 4F) - **Price:** ¥8,200 (tax and service included)

### Chinese Cuisine Department: Shunta Shirahata **'Fried Cod Wrapped in Kadayifu with Soy-Chili Sauce and Scallop Chinese Confit'** Features light and crispy kadayifu-wrapped cod paired with tender scallops cooked at low temperature, finished with a soy-infused chili sauce. - **Served as:** Single dish menu - **Venue:** Chinese Dining Kokaku (East Bldg 2F) - **Price:** ¥2,000 (tax and service included)