[New Furano Prince Hotel] An "Early Summer Tasting Event" presented by Head Chef Moriya Ogawa and a Senior Sommelier, featuring French cuisine maximizing Hokkaido ingredients and wine pairings selected by the sommelier, will be held again this year.

New Furano Prince Hotel (Location: Nakagoryo, Furano City, Hokkaido; General Manager: Yuji Iga) will host a one-night-only "Early Summer Tasting Event" presented by Head Chef Moriya Ogawa. Since his appointment in 2022, Chef Ogawa has personally visited producers to build trusted relationships, allowing him to source ingredients that deliver the freshest seasonal flavors for this special evening. Chef Moriya Ogawa, an innovative chef, has prepared a variety of dishes that fuse his many years of experience and skill with the seasonal charm of Hokkaido ingredients. He personally visits production areas and selects ingredients with his own senses. The limited special course consists of 10 dishes, starting with an appetizer "Hokkaido Horsehair Crab and Sea Urchin Cocktail with Caviar, Almond Emulsion," followed by fish dish "Suttu Sea Bream Scale-Grilled with Lightly Sautéed Botan Shrimp," and meat dish "Furano Fillet of Beef Orloff Style." Guests can fully enjoy the wine pairings carefully selected by a senior sommelier in the serene atmosphere of the hotel's top floor. This event was planned with the desire to promote local production for local consumption and revitalize the region by allowing many guests to rediscover and newly discover Hokkaido and local Hokkaido ingredients. New Furano Prince Hotel will continue to work on "regional collaboration" and "local production for local consumption" as part of the sustainability actions promoted by the Seibu Group. "Early Summer Tasting Event" Special Course Menu New Furano Prince Hotel Head Chef Ogawa and Sommelier Overview of the "Early Summer Tasting Event" presented by Head Chef Moriya Ogawa [Date] Saturday, June 6, 2026 [Time] 6:30 P.M. - 9:00 P.M. [Venue] New Furano Prince Hotel (12th floor) / Main Dining Room [Price] ¥22,000 per person, Members ¥21,000 Wine Pairing (4 types) ¥9,000 per person [Capacity] 40 guests [Reservations/Inquiries from Guests] New Furano Prince Hotel Restaurant Reservation Staff TEL: 0167-22-1111 (Reception hours 10:00 A.M. - 5:00 P.M.) *Prices include consumption tax and service charge. Menu Introduction Entrées froides (Cold Appetizers) Hokkaido Horsehair Crab and Sea Urchin Cocktail with Caviar, Almond Emulsion A cold cocktail that brings out the sweetness of sea urchin and Hokkaido horsehair crab, combined with the saltiness of caviar and a mellow almond emulsion sauce. Entrées chaudes (Hot Appetizers) Hokkaido Scallop and Mushroom Arancini, Truffle-scented Cream Sauce Arancini filled with Hokkaido scallops and mushrooms, served with a fragrant truffle cream sauce. Foie gras Hokkaido Conger Eel and Foie Gras en Croûte, Matelote Sauce Foie gras wrapped in Hokkaido conger eel, baked fragrantly in a pie crust, served with a sweet red wine sauce. Soup Hokkaido Corn Cold Soup and Consommé Jelly An original cold soup made with fresh, high-sugar Hokkaido corn and homemade consommé jelly. Poisson (Fish Dish) Suttu Sea Bream Scale-Grilled and Lightly Sautéed Botan Shrimp Fragrant scale-grilled sea bream from Suttu and lightly sautéed botan shrimp, served with a rich Vin Jaune sauce. Viandes (Meat Dish) Furano Wagyu Fillet Orloff Style Furano wagyu fillet with moderate marbling, layered with onions and cream, baked fragrantly, served with a rich red wine sauce. Avant dessert (Small Dessert) Furano Strawberry Sorbet Grand dessert (Main Dessert) Wagon service where you can choose from 4 types of cakes ◇Melon and Yogurt Pavlova ◇Chocolate Deer ◇Furano Wine and Cheese Mariage ◇Un Aroma (Fragrant) Pain (Bread) Various homemade breads ◇Homemade Salt Bread: Homemade salt bread that brings out the flavor of wheat. ◇Vegetable Baguette: Hard bread rich in vegetable flavor, made with vegetable broth. ◇Truffle-scented Brioche: Brioche luxuriously scented with truffle and butter. Hokkaido Horsehair Crab and Sea Urchin Cocktail with Caviar, Almond Emulsion Hokkaido Conger Eel and Foie Gras en Croûte, Matelote Sauce Furano Wagyu Fillet Orloff Style 4 types of cakes Head Chef Moriya Ogawa ■Career 1989 Joined Akasaka Prince Hotel 2004 Participated in a 4.5-month training program at Prince Hotels in Hawaii (Waikiki, Maui, Hapuna, Mauna Kea) 2013 Head Chef, Revenue Department, Showa Kinen Park 2017 Head Chef, Table-9 Grill Restaurant, Shinagawa Prince Hotel