A Harmony of Wine and Japanese Cuisine from Iwamizawa, Hokkaido: Sapporo Excel Hotel Tokyu Hosts a Maker's Dinner with Housui Winery

Sapporo Excel Hotel Tokyu (General Manager: Noriyuki Mizutani, Sapporo, Hokkaido) will host a one-day exclusive collaboration event, 'Maker's Dinner vol.2,' with Housui Winery of Iwamizawa, Hokkaido, on Friday, June 26, 2026. Early-bird reservations, offering a 20% discount, are being accepted until Friday, June 5.

This project launched in March 2026, driven by the hotel's desire, as a Hokkaido-based establishment, to promote the charm of Hokkaido wines through food.

The first installment featured the Domaine Raison winery in Nakafurano, where guests enjoyed pairings of curated wines and Japanese cuisine. The event was highly acclaimed as a special evening that allowed guests to enjoy dinner and wine while being surrounded by winery staff and losing themselves in the stories behind the wines.

The second installment features a collaboration with 'Housui Winery' from Iwamizawa. Known as one of Hokkaido's heaviest snowfall regions, the wine grown in its cool climate and rich nature possesses a warmth that reminds one of the maker's heart, even within its sophisticated taste. These expressive wines, reflecting the terroir of the snowy country, are highly acclaimed both domestically and internationally.

To allow guests to savor this charm more deeply, this project offers special dishes paired with the wines. A one-day-only special menu has been meticulously polished through discussions from the perspectives of producers, chefs, and restaurant staff, including sommeliers.

For one of the appetizers, 'Taraba Crab Hosho-maki,' we pair it with 'Yuki no Keifu Chardonnay.' The rich fruitiness and pleasant acidity of the wine match the acidity of the vinegared Taraba crab and daikon radish well.

For the grilled fish dish, seasonal Isaki (grunt) is sprayed with Housui Winery wine to enhance its aroma and umami. A delicate touch, conscious of harmony with the wine, is added to the simple preparation. For the pairing, 'Yuki no Keifu Kerner' is provided. The refreshing fruitiness reminiscent of lemon peel and yellow flowers, combined with crisp acidity and a pleasant, subtle bitterness, enhances the delicate taste of the Isaki.

Additionally, for the 'Grilled Rice Ball Topped with Grilled Sardine,' which entices the appetite with its aromatic charred finish, we provide 'Yuki no Keifu Lemberger.' Its flavor, reminiscent of red fruits, and spicy aroma match well with the rich, savory sauce.

In addition to these, we have prepared seven types of wine from Housui Winery to pair with the six-course meal, including sashimi, fish, meat, and dessert dishes. Please enjoy an evening of exquisite wine and gourmet food while listening to the stories surrounding the wines.

Maker's Dinner vol.2 <Housui Winery> Overview

- Date: Friday, June 26, 2026 - Time: 18:30–20:30 (Doors open at 18:00) - Price: 15,000 JPY per person (12,000 JPY with 20% discount for reservations made by June 5) - Cuisine: <Appetizer> Taraba Crab Hosho-maki / Raw ham of bluefin tuna lean meat with caviar, Snow-aged Kutchan potato '540' with cod roe <Sashimi> Tuna / White fish / Squid / Accompaniments <Fish dish> Grilled Isaki with Housui Wine <Side dish> Grilled rice ball topped with grilled sardine / Hokkaido cheese / Chervil <Meat dish> Steamed and seared salted pork with Kyoto Sakura miso and tomato sauce / Seasonal vegetables <Dessert> Cheese tart with Aronia berry jam - Wine: Seven types from the Housui Winery lineup, paired with the dishes.

* This event is for guests aged 20 and over. Prices include 12% service charge and 10% consumption tax.