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Royal Park Hotels Journal (The Royal Park Canvas - Sapporo Odori Park)

September 26, 2022The Royal Park Canvas - Sapporo Odori Park

[Three-party talk] Experience Hokkaido, the ultimate in local production for local consumption as seen through food

What comes to mind when you hear Hokkaido? The endless ocean, magnificent nature, and rich and fertile land. There must be many people who recall "food" such as marine products, livestock products, and vegetables that they enjoy from there. This time, three people, the producer, the chef, and the general manager of the hotel, will talk about the "food" provided at the hotel that opened last year in Hokkaido. We asked them to talk about the appeal and expression of Hokkaido food, Initiatives for the SDGs, and the thoughts of each of the three parties working together, such as local production for local consumption.

Only at the time of shooting, some masks are removed after securing the distance between the people to be photographed.

CHAPTER01

Rich land,charm of Hokkaido ingredients

About 40 minutes by car from Sapporo city. The scenery of the urban city gradually changes, and the lush greenery and endless fields spread out, and the relaxing scenery typical of Hokkaido spreads out.

We arrived at Ambitious Farm, an agricultural corporation in Ebetsu City.

Based on the concept of "Experiencing Hokkaido", General Manager Kanda of The Royal Park Canvas - Sapporo Odori Park opened in October 2021, and Hashimoto Chef Patissier of the hotel's restaurant "HOKKAIDO CUISINE KAMUY" will create a new agriculture. We asked Mr. Kashimura, the representative of Ambitious Farm, which pursues possibilities, about the appeal of Hokkaido food.

Kanda: Mr. Kashiwamura, you started farming after you moved here.

Kashiwa Village: I went to university in Hokkaido, but I got a job in Hiroshima and returned to Ebetsu 10 years ago. I liked Ebetsu, and I started farming here because I wanted to live surrounded by nature.

Hashimoto: I am also an immigrant, but Hokkaido has many charms. It's delicious no matter what you eat.

Kanda: It makes me happy to be able to eat ingredients produced by the changing seasons and rich nature on a daily basis. Recently, attention has also been focused on natural wines. The reason why there are so many ingredients is that the land is good.

Kashiwa Village: The soil is good, and the climate with extreme temperature differences is probably the reason why the ingredients are so delicious. Vegetables grow really well too. Also, I think it's attractive that there is a solid story behind the ingredients. Each producer's background and feelings give the vegetables their own individuality, and there are stories that can be seen through people.

Ambitious Farm

CEO

Mr. Akio Kashiwamura

Based on the corporate philosophy of "creating new agricultural possibilities and making people happy", they are also engaged in activities to connect to the next generation, such as "Futari no Marche" that connects people who make and eat.

Hashimoto: At KAMUY, we also place great importance on the aspect of “seeing people” when selecting ingredients. It doesn't mean that anything is good, but we would like to actively associate with producers who have a passion and vision for local ingredients. We purchase ingredients from Hokkaido from various producers, and we have just started working with Ambitious Farm, so I am looking forward to what kind of dishes we will make.

Kanda: By the way, what kind of vegetables do you grow?

Kashiwa Village: Vegetables representative of Hokkaido such as potatoes, corn, and asparagus, and broccoli, a specialty of Ebetsu. We also grow small amounts of a wide variety of rare vegetables such as romanesco, beets, and celeriac.

Hashimoto: Hokkaido vegetables have a strong taste. Easy to match with any kind of cuisine, Japanese or French. I heard that Ambitious Farm is very creative with their cultivation methods.

HOKKAIDO CUISINE KAMUY

chef pastry chef

Mr. Masayuki Hashimoto

We have devised a sweets menu that you can enjoy from the appearance, such as a dish that feels Hokkaido and the season.

Kashiwa Village: Fertilizer is added according to the growth stage with a management method that matches the nutrient cycle. In fact, it is an old-fashioned cultivation method, but by combining it with the latest soil analysis, it is possible to grow good vegetables by providing the necessary nutrients when necessary.

Kanda: There are some things that are similar to raising children. Don't put your hand on everything, but when you need it, don't you reach out (laughs).

The Royal Park Canvas - Sapporo Odori Park

general manager

Ms. Noriko Kanda

From the opening in October 2021, he will serve as the general manager and will be involved in various projects to experience the charm of Hokkaido at the hotel.

Kashiwa Village: It's true, I sometimes call vegetables "our children" (laughs).

Ingenuity in soil and cultivation, alone will not grow delicious vegetables. The appeal of Hokkaido's food continues to fascinate people, and at its root lies the passion and background of the producers, and the presence of the "people" who put their heart and soul into it.

CHAPTER02

Commitment to a “story”that delivers good ingredients

We deliver delicious ingredients as they are. It's an idea that can be taken for granted, but there seems to be another twist. You can see the chef's commitment to the "story" in how to deliver the baton passed on from the producer to the customer.

Kanda: I feel that many of the customers who come to Hokkaido have quite high expectations for food. As a hotel, we would like to focus on menus that make use of local ingredients so that we can meet those expectations.

Hashimoto: KAMUY's policy is to use as few ready-made products as possible and bring out the deliciousness of Hokkaido ingredients themselves. You can enjoy different menus for breakfast, lunch, and dinner, and CANVAS LOUNGE serves different dishes such as sweets, so I think you can experience Hokkaido from various angles.

Kanda: Mr. Hashimoto is usually in charge of sweets as a chef pastry chef, but the menus he comes up with are original and very interesting.

Hashimoto: I try to use seasonal items as much as possible. In fact, I have tried sweets menus using vegetables from Hokkaido, and have served a parfait using potato mont blanc and lily root.

Kashiwa Village: Hokkaido vegetables have a high sugar content, so there's no need to add extra sugar, and they're great for sweets. I'm curious about the potato mont blanc!

Hashimoto: I also have a little commitment to the menu list, and I use illustrations to convey information about the production area and ingredients. I think that you can feel Hokkaido more by knowing the story of the ingredients, not just eating.

All of the breakfast menu uses ingredients from Hokkaido. The illustrations and maps that accompany the menu will spark your interest in the production area.

Kashiwa Village: We are also working on a ′′ Farmer's recipe ′′ that we give to our customers at marche. I also grow unusual vegetables, so by sending out how to eat them, I want them to touch and pick them up.

"Farmer's Recipe". We cook seasonal vegetables by ourselves and propose original ways to eat them.

Kanda: That's a great initiative. How you tell your story is important. That being said, KAMUY's menu also contains the essence of Ainu culture as a story.

Hashimoto: Yes, we have added the essence of the traditional cuisine of the indigenous Ainu people of Hokkaido. For example, there is a dish called "chita-tap" in the menu, which is one of the popular breakfast menus because of its cooking method, which means "what we beat a lot" in Ainu language.

"Citatap" made with salmon roe, salmon, and yam from Hokkaido (Breakfast menu varies depending on the season)

Kashiwa Village: Even we who live in Hokkaido don't get to know Ainu cuisine very much.

Hashimoto: In Hokkaido, there is a lot of wisdom from our predecessors who came up with ways to survive the winter, but I am especially aware of the Ainu people's way of preserving food and the appreciation of eating itself. In the future, I would like to think about developing a menu that is more Hokkaido-inspired.

Kanda: We would like you to experience Hokkaido from a cultural perspective as well. The wine is also unique. I don't think you can find such a large selection of natural wines in Sapporo.

Hashimoto: We carry a wide variety of natural wines purchased from wineries such as Shiribeshi, Yoichi, and Sorachi. A wide range from major to rare. I would like you to enjoy pairing with Hokkaido cheese and wine along with the ingredients.

Kashiwa Village: It is a great pleasure for the producers to arrange and pair unexpectedly. It is our long-cherished desire that the producers can increase the value of the food ingredients that we cannot produce on our own.

CHAPTER03

SDGs that each of us is working onwith sustainability in mind

Efforts toward the SDGs are now an essential topic in any industry. Ingredients are born from rich nature, and the ingredients are cooked by chefs. In addition, even in the space of a hotel, it will be the future of the hotel to be an environmentally friendly stay.

Kanda: Ladies and gentlemen, what are you doing about Initiatives for the SDGs? There are various SDGs, but restaurants are actively working on food loss in particular. Please allow me to share this with Mr. Kashimura.

Hashimoto: Yes, first of all, we are starting to eliminate waste ingredients. For example, we purchase non-standard vegetables that cannot be found in supermarkets so that we can help producers reduce waste.

The vegetables used in the preparation are actively purchased with irregular shapes. They also use bouillon and veggie broth made from scraps of meat, fish and vegetables.

Kanda: Ambitious Farm, what are your thoughts on the SDGs?

Kashiwa Village: Agriculture is a job that depends on nature, so I am always thinking about sustainable ways. Don't put more than you need into the land, and don't use pesticides that are said to have an environmental impact. However, it is important to do your own research, think, and make a firm decision, rather than relying on general knowledge.

Hashimoto: In order to deliver good things, we have to be conscious of that in the future.

Kanda: In your talk, you were talking about how to use leftovers, but the hotel is working on the SDGs from a different perspective. For example, in this hotel we used a lot of wood from Hokkaido, but when building a wooden building, we end up with more offcuts than we actually use as building materials.

Hashimoto: so much…!

Kanda: Normally, they are often burned or left unattended, but the offcuts are used in the hotel. For example, all guest rooms are equipped with the hotel's original wooden speakers using Sakhalin firs from Hokkaido. We want our customers to enjoy the experience of listening to records in their rooms.

Kashiwa Village: It's an interesting endeavor.

Kanda: Also, in the interior, larch scraps are used for the outer wall material of the entrance, and the scraps are also used for the decorations in the building and the backrests of the benches.

Hashimoto: There aren't many places where you can feel the nature of Hokkaido like this. I usually pass by restaurants and CANVAS LOUNGE, but I was surprised to find that the guest rooms were also Initiatives for the SDGs.

The hotel's original wood speaker. When you play music on the record machine in the guest room, a gentle tone reverberates.

An open CANVAS LOUNGE. Lumber from Hokkaido is used abundantly in this space full of greenery.

Kanda: Minimize waste as much as possible. And since it is originally a wonderful material, we will upcycle it and add new added value to our customers. By doing so, we have adopted a mechanism that allows you to enjoy it again.

CHAPTER04

Local production for local consumption isthe basis forexperiencing Hokkaido

"Experience Hokkaido". As the concept suggests, The Royal Park Canvas - Sapporo Odori Park is filled with Hokkaido. At the root of this is local production for local consumption. What do the three parties think about local production for local consumption, and what should they aim for in the future?

Hashimoto: I think that local production for local consumption is the way it should be. With the development of distribution networks, it is now possible to obtain and eat food from all regions, wherever you are. Although it is convenient, there is also the problem of where to differentiate. If we re-examine the meaning of having people come all the way to Hokkaido, I think we will return to the concept of "local production for local consumption."

Kanda: That's exactly right. I think this is where the hotel should work. Shining a light on things that can only be experienced here. We want you to experience Hokkaido and take it home with you. I have to tell the story for that.

Kashiwa Village: I had a strong feeling during the corona crisis, but I was reminded once again of the importance of connecting with the local community. I think that interaction with local people is the strongest connection when distribution and other things stop, and cooperation with business partners such as hotels and restaurants is also important.

Hashimoto: We chefs also want to properly transmit the ingredients we receive from the producers as dishes. With a story so that you can experience ingredients and traditional dishes from various regions of Hokkaido. I'm going to deliver the charm of Ambitious Farm's vegetables from now on.

Kashiwa Village: thank you! looking forward to it.

Kanda: I would like to continue to work together to spread the charm of Hokkaido. Thank you for your time today.

Food delivered in front of you. Behind it, the thoughts of the producers, chefs, and hotel general managers are linked. Through this interview, I was able to touch on the connections and stories that “food” nurtures, and the depth of food in Hokkaido. How about visiting Hokkaido for a new kind of stay and food experience that goes beyond just staying at a hotel to “experience Hokkaido”?

The Royal ParkCanvas Sapporo Odori Park

The first high-rise hybrid wooden hotel in Japan, which opened in October 2021. Aiming for the ultimate in local production for local consumption while being conscious of the SDGs, the concept of "experiencing Hokkaido" is provided through various experiences. The CANVAS LOUNGE, which has plenty of plants, is a space full of greenery that blends in with the Odori Park in front of you and the trees lining the streets. The concept is well thought out from the guest rooms to the CANVAS LOUNGE and the exterior. In the center of Sapporo, you can enjoy a stay that makes full use of your five senses and feels like Hokkaido.

Some of the cushions in the CANVAS LOUNGE use upcycled fishing nets collected in Hokkaido as cushion covers.

"Canvas Pickup". Amenities are a system where customers bring only what they need. Awareness of SDGs from environmentally friendly Amenities

From the rooftop, you can see a large panorama of the Sapporo TV Tower in front of you. A bonfire bar opens at night, so you can spend the night experiencing Hokkaido.

This article and images are current as of September 2022.