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Snow-lit restaurant
“Kanju Forest and Ookami Feast”

Elm Garden celebrate its 80th anniversary in 2026 , counting from its predecessor, Elm Sanso .
To mark this memorable year, and to pay tribute to the ancestors who have built Hokkaido’s food culture from the post-war period to the present day, Elm Garden will be offering a special kaiseki meal that traces the 80-year history of food, cultivated over the years with each dish.

Friday , January 9 , 2026 – Saturday , February 28 , 2026

Make a reservation here

A food story spanning 80 years

Elm Villa was once a representative “social gathering place” in Sapporo ,
where many iconic figures of the era, including Kakuei Tanaka and Shigeo Nagashima, gathered to discuss the future and enjoy food . Elm Garden offer a special occasion to express gratitude for Hokkaido’s 80-year history of food culture . Listening carefully to the thoughts of ancestors who have built Hokkaido’s food culture to this day , Chef Kobayashi has used special ingredients unique to this season to create a one-of-a-kind kaiseki meal that could only be expressed at this location . njoy this “food story” spanning 80 years , with the tranquil garden bathed in snow light .

A special experience only available this winter

Three Pillars of Experience

A journey through time

From the post-war period of 1946 to the 2020s, you will experience the changes in Hokkaido’s food culture over the past 80 years through a variety of dishes that symbolize each era.

Food culture woven together through color

White, fermented, local, robata, local production for local consumption, sustainable – you will be able to relive the colors and themes that symbolize each era through the food and presentation.

A story to be enjoyed with all five senses

An immersive experience combining video, music, and lighting. We offer memorable performances such as an ice sushi bar, projection mapping, and a robatayaki experience.

25,000 yen per person (tax included, 10% service charge not included)

Advance: Barley risotto with Yamanishi Farm’s Moonlight Yurine and Saikyo miso, and herring bran
Top 5 Hokkaido terroirs: Fermented butter and rice bread, salted potatoes, simmered raw sardines
, steamed egg custard with tuna and raw milk mushrooms
, pecorino pickled
in Saikyo-style spices and honey, deep-fried horse mackerel, burrata pickled in soy sauce, tartar sauce,
Ishikari blue radish mochi
Sashimi: Tiger pufferfish
Bowl: Hairy crab salsiccia served with ramen
pottery: Nemuro Kinki Dried Overnight, Robata Style
Medium plate: Daisuke confit kanzuri style
Strong side dish: Biei brown bear shabu-shabu
meal: Pesticide-free Yumepirika rice from Kikura, Hokuryu Town, and the bounty of Hokkaido
sweetness: Haskap Monaka and Yukuriimo Yokan

Click here to make a reservation for 25,000 yen

35,000 yen per person (tax included, 10% service charge not included)

Advance: Barley risotto with Yamanishi Farm’s Moonlight Yurine and Saikyo miso, and herring bran
Top 5 Hokkaido terroirs: Fermented butter and rice bread, salted potatoes, simmered raw sardines
, steamed egg custard with tuna and raw milk mushrooms
, pecorino pickled
in Saikyo-style spices and honey, deep-fried horse mackerel, burrata pickled in soy sauce, tartar sauce,
Ishikari blue radish mochi
Sashimi: Tiger pufferfish
Bowl: Hairy crab salsiccia served with ramen
pottery: Nemuro Kinki Dried Overnight, Robata Style
Medium plate: Daisuke confit kanzuri style
Strong side dish: Biei brown bear shabu-shabu
meal: Nigiri sushi
sweetness: Haskap Monaka and Yukuriimo Yokan