新鮮な野菜や季節の食材を、いつもの日常の延長として味わうこと。敷地のガーデンや森で収穫した有機のベリーやハーブ、そして森の恵みの香りを一皿ごとに重ねながら、畑のとなりのフレンチをいちばん素直に表現したコース。

Fresh vegetables and seasonal ingredients, enjoyed as a natural extension of everyday life. With organic berries and herbs harvested from our garden and forest, and the fragrant gifts of the woods woven throughout, this course simply expresses our idea of French dining next to the fields.

暮らしのそばにあった森の記憶を、静かに映し出します。森の循環が育てる香りと滋味、川から海へめぐる恵みのつながりを重ねながら、ヒグマを含むジビエと山の素材で、北の森の静かな生命力を辿るジビエコース。

We quietly evoke the memory of the forest once close to everyday life. Layering the aromas and depth nurtured by the forest’s cycle—together with the blessings that flow from river to sea—this gibier course traces the quiet vitality of the northern woods, with game including Hokkaido brown bear and mountain ingredients.

ひと皿との出会いを旅の目的に。桜岡の小さなダイニングで、焼尻サフォークをはじめ北海道各地から届く新鮮で豊かな食材と向き合い、北の大地と海が紡ぐテロワールを、旅の忘れられない記憶へと変えるシグネチャーコース。

Let a single plate become the purpose of your journey. In our small dining room in Sakuraoka, we work with Yagishiri Suffolk lamb and other fresh, characterful ingredients from across Hokkaido, shaping the terroir of the northern land and sea into an unforgettable travel memory—our signature course.