Hyatt Centric Kanazawa, a hotel woven from the city's tradition and art, is celebrating the birth of its sister property, Hyatt Centric Sapporo, set to open in autumn 2026. To mark the occasion, FIVE – Grill & Lounge on the hotel's third floor is offering a "Hokkaido Harvest Table," a limited-time lineup that showcases Hokkaido's rich seasonal ingredients through a dinner course and an afternoon tea, starting September 1, 2026.
Hokkaido is known at home and abroad as a treasure trove of ingredients, delighting the senses through every season. Beyond the quality of its produce, the island is home to countless passionate producers and dedicated craftspeople, and many small-batch products remain known only to those in the know. This lineup brings together Hokkaido's celebrated brand-name ingredients, rare seasonal items, and selections personally chosen on-site by Executive Chef Eiji Okamura, presenting the depth of the northern island's food culture in FIVE – Grill & Lounge's own style.
"Hokkaido Harvest Table" Dinner Course
The dinner course brings together an array of carefully chosen ingredients, dish by dish: rich Ezo deer raised amid Hokkaido's nature, fluffy Kitaakari potatoes, Taisetsu salmon prized for its rich fattiness, delicately sweet king crab from Nemuro, and Tokachi Saibi beef. Supporting ingredients such as artisanal cheese, beets and other vegetables, mountain wasabi, and red wine also arrive from across Hokkaido, brought together by the chef's skill and sensibility into an original course. Guests can savor a dining experience that feels like a journey across the northern land, shaped by the region's rich blessings and its producers' passion.
Period: September 1 (Tue) to November 18 (Wed), 2026
Hours: 5:30 PM to 8:00 PM (last order)
Price: ¥13,000 per person (tax included; 15% service charge not included)
Menu:
- Ezo deer braised in red wine, Kitaakari potato kromeski, Taisetsu salmon, marinated red cabbage
- Seafood platter with king crab from Nemuro, spot prawns from Funka Bay, whelk, sea urchin, and scallop
- Hokkaido clam chowder with Hokkaido clams, May Queen potatoes from Tokachi, onion, carrot, and bacon
- Seared and steamed kinki rockfish with Hidaka kelp and nameko mushroom nage, sautéed shungiku, lily bulb, and fried maitake mushroom from Aibetsu
- Grilled Tokachi Saibi beef sirloin with Bordelaise-style Torao shiitake mushroom from Chitose, kale, beet purée from Mino Farm in Makkari, Hokkaido red wine and shoyu-koji condiment, and mountain wasabi
- Fromage blanc from Ezorisu Cheese in Hironai, Shintoku, with haskap gelée, caramelized beet sugar, and Tokachi milk ice cream
"Hokkaido Harvest Table" Afternoon Tea
An elegant afternoon tea rounds out the lineup, packed with the flavors of Hokkaido. Ingredients suited to an autumn tea time — milk, cheese, haskap berries, pumpkin, carrot, and apple — take center stage, from playful, parfait-style sweets to a savory lineup featuring buckwheat blini and a doria made with Hokkaido ingredients.
Menu:
Sweets (clockwise from top of photo)
- Pumpkin Mont Blanc Parfait — Mont Blanc made with the natural sweetness of pumpkin, layered parfait-style with pudding, coffee jelly, and brownie, plus vanilla ice cream and cinnamon meringue, topped with a Hokkaido-shaped cookie
- Cream Cheese and Fromage Blanc Double Cheesecake — Made with two Hokkaido cheeses for a smooth, rich flavor balanced by a light tang
- Honey Cream Puff — Smooth cream infused with the rich flavor of honey inside a fragrant, freshly baked choux pastry
- Haskap Cookie Sandwich — Haskap berry confiture and rich buttercream sandwiched between cookies shaped like a cow's markings
- Carrot Cake — Moist cake that draws out the natural sweetness of carrot, accented with cinnamon and the aroma of walnut
- Crème Brûlée With Apple Marinated in Yoichi Whisky — Rich, smooth crème brûlée paired with apple compote lightly scented with Yoichi whisky
Savory (from left of photo)
- Plain Scone — Freshly baked, crisp outside and soft inside, served with light clotted cream made from Hokkaido milk and haskap confiture
- Scallop With Mushroom Duxelles and Hokkaido Prosciutto — Plump scallop paired with fragrant mushroom duxelles and delicately salty Hokkaido prosciutto
- Buckwheat Blini From Shintoku With Taisetsu Salmon and Cream Cheese — Buckwheat blini topped with rich Taisetsu salmon and mellow cream cheese
- Raclette Cheese, Kitaakari Potato, Bacon, and Onion Doria — Hokkaido rice cooked as buttered rice, topped with rich raclette cheese and baked until golden
Period: September 1 (Tue) to November 30 (Mon), 2026
Hours: 11:30 AM to 5:00 PM (120-minute seating)
Price: ¥4,400 per person (tax included; 15% service charge not included)
Guests can also enjoy free-flow coffee, tea (JING Tea selection: Assam, Earl Grey, Darjeeling), herbal tea (chamomile, peppermint), Kaga bocha, and green tea. Specialty drinks are available at an additional charge.
Menu items may change without notice.
About FIVE – Grill & Lounge
Located on the third floor, FIVE – Grill & Lounge is a versatile all-day dining restaurant suited to anniversaries and business entertaining as well as casual meals with friends or small gatherings in its private room. Its adjoining lounge also serves aperitifs and, during café hours, afternoon tea and sweets. The restaurant's name, "FIVE," draws inspiration from the "five" in Kaga Yuzen dyeing and Kutani ware's traditional five-color palettes, as well as the five distinct spaces found within the restaurant.
Reservations
- Location: FIVE – Grill & Lounge, 3rd Floor, Hyatt Centric Kanazawa, 1-5-2 Hirooka, Kanazawa, Ishikawa
- Phone: 076-256-1559 (10:00 AM to 9:30 PM)
- Online reservations: https://www.tablecheck.com/shops/five-hyatt-centric-kanazawa/reserve
- Website: http://fivegrillandlounge.jp
