The buffet restaurant in the basement of Hotel ABEST Sapporo — Buffet Dining The HARBOR SAPPORO — is hosting the "Prosciutto-Inspired Early Summer Gourmet Fair" from May 8 (Friday) through June 30 (Tuesday), 2026. The limited-time event puts prosciutto at center stage, with a striking whole prosciutto leg displayed on the floor that gives the restaurant a bar-like atmosphere, while a rotating lineup of creative ham-based dishes joins the existing all-you-can-eat Hokkaido favorites.
The event also introduces a new "Asian Sauce Selection" service, letting guests season their crab, steak, and other dishes with five Asian condiments of their choice.
Creative Prosciutto Dishes — Rotating Daily
The star of the fair is the "prosciutto" itself, showcased on a large bone-in leg. The anticipation of watching slices being cut tableside adds a theatrical touch to the dinner experience. The daily-rotating dishes below highlight different ways to enjoy prosciutto's savory depth.
Cold Cappellini with Spring Vegetables and Prosciutto
Seasonal vegetables from Ambitious Farm — a Hokkaido grower cultivating over 100 varieties annually — are paired with prosciutto's rich, umami-forward flavor. The ultra-thin cappellini noodles go down smoothly, making this a refreshing choice during the warmer early-summer months.
Scallop Mi-Cuit Wrapped in Prosciutto
"Mi-cuit" is a French technique meaning "half-cooked." Large, gently cooked scallops are wrapped in delicately salted prosciutto for a dish that melts together in the mouth.
Spring Cabbage and Prosciutto Marinade Salad
Crisp seasonal spring cabbage is tossed in a bright, acidic dressing and topped with prosciutto. The combination adds depth of flavor and works well as a palate cleanser between heavier dishes.
Asparagus and Prosciutto Quiche
Hokkaido asparagus — a prized early-summer ingredient — takes the lead here, with prosciutto providing a salty accent. The flaky butter pastry crust and the crunch of asparagus make for a satisfying bite.
Prosciutto California Roll
A colorful maki roll gets a Western twist with the addition of prosciutto. The tang of seasoned rice and the savory richness of the ham turn out to be a surprisingly natural pairing, enjoyed by adults and children alike.
Prosciutto with Seasonal Fruit
Juicy seasonal fruit such as melon is paired with prosciutto for the classic sweet-and-salty combination. It can be enjoyed as a dessert-like course.
Menu items rotate daily and are subject to change.
Seafood
Crab
Beni-zuwaigani (red snow crab) and hanasaki crab are available all-you-can-eat. Tarabagani (king crab) is served at the live kitchen, with one leg allocated per guest. The crab lineup may vary depending on the catch, but at least two varieties are guaranteed at all times.
Seafood Bowl
A self-serve seafood bowl corner is set up with ingredients including ikura (salmon roe), salmon, sweet shrimp, squid, and whelk clam, to be arranged over vinegared Hokkaido Yumepirka rice. The same toppings can also be enjoyed as sashimi.
Contents rotate daily. Ikura is served pre-portioned in individual dishes.
Tuna Tasting Corner
Premium wild-caught southern bluefin tuna sourced from long-established wholesaler Yasuomizumi Fisheries — trusted by top sushi restaurants — is served in three cuts: otoro (fatty), chutoro (medium fatty), and akami (lean). Staff cut and serve portions directly at a dedicated booth, with the tuna delivered fresh from Shimizu Port.
Meat
Jingiskan
Premium lamb is used for this classic Hokkaido dish. The tender, juicy meat pairs well with a sweet-savory soy-based dipping sauce and grilled vegetables.
Live Kitchen
Steak
Two steak options are available: Hokkaido beef rump and Hokkaido brand pork "Yume no Daichi." Both are prepared with a low-temperature cook in advance to keep the meat moist and tender, then seared to order at the live kitchen station just before serving.
New Addition: Asian Sauce Selection
Hotel ABEST Sapporo is situated next to the Tanukikoji shopping arcade in central Sapporo, making it a popular base for both domestic and international visitors. In recognition of the growing number of guests from across Asia, five widely enjoyed Asian condiments have been introduced so guests can season their crab, steak, and other dishes to their own taste.
Available sauces: Sriracha sauce, fish sauce (nam pla), sweet chili sauce, gochujang, tom yam paste
This service will continue beyond the event period.
Event Overview
| Item | Details |
|---|---|
| Event Name | "Prosciutto-Inspired Early Summer Gourmet Fair" |
| Venue | Buffet Dining The HARBOR SAPPORO (B1F, Hotel ABEST Sapporo) |
| Period | May 8 (Fri) – June 30 (Tue), 2026 |
| Hours | 5:30 PM–9:00 PM (L.O. 8:30 PM), 90-minute sessions |
| Price (hotel guests, tax incl.) | Adults ¥6,600 / Elementary school children ¥4,620 / Toddlers ¥1,000 |
| Price (walk-in guests, tax incl.) | Adults ¥9,900 / Elementary school children ¥6,930 / Toddlers ¥1,000 |
| Reservations | 011-251-2511 (24-hour) |
Menu content rotates daily and is subject to partial change.
