Winter Menu Highlights

This winter, HOTEL BIACLYN HAKODATE welcomes guests with a seasonal menu that celebrates the rich local ingredients of southern Hokkaido, sourced with care from dedicated artisans who cultivate their produce in harmony with the region’s natural environment.

At Main Dining BIACYA, dinner is centered around the theme of Plounier of Southern Hokkaido—a refined expression of seafood cuisine inspired by the cold northern seas.

At Sushi Dokoro Funami, guests can enjoy winter delicacies such as shirako (milt) from cod, served with ponzu; freshly steamed Hokkaido horsehair crab; ankimo (monkfish liver); and tempura of smelt from Kushiro. Highlights of the nigiri selection include fatty winter buri (yellowtail) and uni (sea urchin) at their seasonal peak.

At Bar Hakodadi, original winter cocktails are crafted using seasonal fruits, including apples from Nanae, the town where Western apples were first cultivated in Japan.

Pictured here: Aurora, a signature Christmas dessert from Main Dining BIACYA. A glistening chocolate sphere—evoking a distant planet—is flambéed with liqueur and paired with an elegant bûche de Noël for the season.

We warmly invite you to join us, and look forward to welcoming you this winter.