SAVOUR

Award-winning Hokkaido born Yoshihiro Seno’s exquisite multi-course ‘kita kaiseki’ menu.

 

SAVOUR

Award-winning Hokkaido born Yoshihiro Seno’s exquisite multi-course ‘kita kaiseki’ menu.

 

SAVOUR

Award-winning Hokkaido born Yoshihiro Seno’s exquisite multi-course ‘kita kaiseki’ menu.

 

SAVOUR

Award-winning Hokkaido born Yoshihiro Seno’s exquisite multi-course ‘kita kaiseki’ menu.

SAVOUR

Inspired by the origins of the most formalised of all culinary traditions, kaiseki, Zaborin’s signature ​Kita Kaiseki 北懐石 brings a northern interpretation to the art of Japanese fine dining.

All ‘washoku’ 和食 (Japanese cuisine) aims to feed body and soul, particularly embracing the seasonality of ingredients, its themes and appreciation of nature’s bounty and “Kita kaiseki” indeed explores how to capture nature’s original and simplistic beauty while simultaneously elevating it in the art of fine-dining. To follow the cycle of the growth from seed to plate and give it the full appreciation it deserves.

Itadakimasu.

Yoshihiro Seno, Executive Chef

Gifted Yoshihiro Seno’s career began as engineering designer before he decided to change paths and pursue the long road to mastering ‘washoku‘. Having worked in many Japanese restaurants in New York City, he subsequently moved back to Tokyo to continue his craft. It was in Tokyo, with its accessibility to all ingredients, that highlighted a need to return back to his roots and examine the true meaning of ‘locality’.

Here in Hokkaido, with the abundance of exceptional local ingredients, and our own in-house forager, chef Seno felt is able to nurture his attention to detail, his thoughtful and emotional approach to the earth and fresh ingredients. At Zaborin he has been able to fulfil his passion and precision with the freedom of interpreting Kita kaiseki.

His skill has been recognized and awarded internationally and by Japanese connoisseurs alike.

VIEW SAMPLE MENUS

– Dinner

– Breakfast

– Irori

KITA KAISEKI 北懐石

Inspired by the origins of the most formalised of all culinary traditions, kaiseki, Zaborin’s signature “Kita kaiseki 北懐石” brings a northern interpretation to the art of Japanese fine dining.

All ‘washoku’和食 (Japanese cuisine) aims to feed body and soul, particularly embracing the seasonality of ingredients, its themes and appreciation of nature’s bounty and “Kita kaiseki” indeed explores how to capture nature’s original and simplistic beauty while simultaneously elevating it in the art of fine-dining. To follow the cycle of the growth from seed to plate and give it the full appreciation it deserves.

Itadakimasu.

YOSHIHIRO SENO

Gifted Yoshihiro Seno’s career began as engineering designer before he decided to change paths and pursue the long road to mastering ‘washoku‘. Having worked in many Japanese restaurants in New York City, he subsequently moved back to Tokyo to continue his craft. It was in Tokyo, with its accessibility to all ingredients, that highlighted a need to return back to his roots and examine the true meaning of ‘locality’.

Here in Hokkaido, with the abundance of exceptional local ingredients, and our own in-house forager, chef Seno felt is able to nurture his attention to detail, his thoughtful and emotional approach to the earth and fresh ingredients. At Zaborin he has been able to fulfil his passion and precision with the freedom of interpreting Kita kaiseki.

His skill has been recognized and awarded internationally and by Japanese connoisseurs alike.

A true ryokan experience is not complete without an evening lingering over a multi-course Japanese kaiseki meal, and a bountiful breakfast. These are included in your rate per night.

Kita kaiseki 北懐石 is a northern interpretation of the rigorous Kyoto kaiseki meal, considered one of the most formal and exceptional forms of cuisine in the world. Hokkaido born engineer turned chef Yoshihiro Seno’s exquisite and deceptively unadorned dishes embraces the seasonality, the simplicity, flavor and beauty of the local products. His attention to detail includes his own treated venison and frequent collaboration with our in-house forager.

Zaborin’s signature kita kaiseki 北懐石 can be enjoyed in our intimate dining room. For guests staying longer, alternatives can be arranged, for example an exclusive robatayaki omakase menu in the Irori room. (Enquire for details)

Not to be taken for granted, Zaborin’s breakfasts boasts an abundant offering of local produce. Choose from the traditional Japanese breakfast or a twist on the Western breakfast, served to match the Japanese dining options.

Sample* Japanese breakfast
— Local Ginzan rice cooked in ‘Kama’ (traditional individual rice pots)
— Home-made pickled seasonal vegetables
— Home-made milk ‘tofu’
— Grilled Hokkaido seasonal fish
— Miso soup with blended Hokkaido miso
— Egg dish from local Kutchan egg farm
— Grilled seasonal vegetables

* As with all our dining experiences, we rely on seasonality and the menu will change accordingly. The menu above is only a sample version.

Following in the tradition of old Japanese homes, the irori room provides a quiet and private dining haven. Pre-book for a special robatayaki omakase experience. (limited seatings)