Breakfast

A breakfast buffet like no other

Freshly baked breads and vegetable-rich dishes to start your day

Freshly baked bread, original vegetable dishes and regional season menu.

Our breakfast concept is to offer freshly baked breads and delicious dishes rich in vegetables. A wide assortment of innovatively prepared cuisine highlights the delicious flavor of the vegetables while providing nourishing goodness. Savor the colorful vegetables carefully prepared in a seasonal menu.

Colorful Original Cuisine
Menu by Koji Emoto
Executive Chef, Sapporo Park Hotel

Koji Emoto, executive chef of Sapporo Park Hotel, oversees the restaurant with a history dating back more than 50 years. The menu features a colorful assortment of vegetables carefully prepared each day.

Koji Emoto
After joining the Sapporo Grand Hotel, Koji Emoto represented Japan in the IKA Culinary Olympics and won gold, silver and bronze medals. He went on to hold the positions of Banquet Chef at the Sapporo Grand Hotel, and Head Western-style Chef and then Executive Chef at the Sapporo Park Hotel. In 2007, he was inducted into Les Disciples d’Auguste Escoffier, the highest French accolade for a chef.
-Timeline
1953 Born in Sapporo, Hokkaido.
1972 Joined the Sapporo Grand Hotel.
1992 Participated in the IKA Culinary Olympics representing Japan and won gold, silver and bronze medals.
1998 Appointed Banquet Chef at the Sapporo Grand Hotel.
2002 Appointed Head Western-style Chef at the Sapporo Park Hotel.
2006 Appointed Executive Chef at the Sapporo Park Hotel.
2007 Inducted into Les Disciples d’Auguste Escoffier, the highest French accolade for a chef.
2008 Received an award from the Minister of Health, Labour and Welfare for outstanding contributions to the culinary industry.

Hours 7:00–10:00 a.m.
Prices 1,600 yen (tax not included)
Notes No smoking
Loungewear and slippers are not permitted in the restaurant.

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