Fumizuki　– Menu of the day in July –

Niseko is getting greener in season at the moment.
It’s the season when Hokkaido is overwhelmed with its fresh produce.

Hokkaido sea urchin is one of the most delicious sea urchins in Japan, which is in season in July.
Sea urchins that from clear seawater that fed on kelp will have the best taste before spawning season.

One of the appetizers created by the chef with seasonal sea urchin is “Sea urchin Niseko 540 with kelp extract”.

It is a dish of Vichyssoise made with potatoes from Kutchan-cho, with jelly extracted from kelp and salted sea urchin. Potatoes that have been rested for 540 days are full of sweetness and richness in flavor. It is made into soup and combined with purple sea urchin from Yoichi to create a lightness with kelp jelly. The thick, thick soup and sea urchin melt in your mouth, and the kelp jelly with the soup stock connects the two to create a trinity taste. The crisp and cold soup gives a refreshing feeling that is perfect for early summer.

The other is “Natural scallops air-dried for two days and sea urchin tempura with scallop sauce”.

Sea urchin was sandwiched between the largest scallop from Funka Bay, fried quickly in a light batter, and sprinkled with a foam sauce that was made from scallops. Scallops that have been properly dried will become firmer and more delicious. By combining it with sea urchin, the taste will be further expanded.

Sea urchin is a specialty only available during this time of the year.

All menus are created with the inspiration of the chef.
Even if you stay for a long time, the same dish will not be served again because it changes depending on the combination of other ingredients that are available freshly from the market.
You can enjoy sea urchin dishes when it is in season.

Summer is a short period of time in Hokkaido so take this opportunity to enjoy the freshness of sea urchin specially prepared for you.

Writer Yayoi Yoshida / Photographer Hajime Sakakiyama