It may seem to be a simple dinner for Hotel "La Vista" group but I could understand and appreciate enough the process and the quality of food materials as well as the hospitality of the chef for the dishes .
The food materials sourced locally really entertained and impressed us so much. The countermeasures against the infection of covid-19 was well-organized. The hotelier and the staff seemed to have contemplated and figured out the new manner to let the guests enjoyed their stay.
I did not expected this shellfish called "Sazae" in that night. A kind of conch called "Ezobaigai" or "Tsubugai" are popular and favorite in Hokkaido as Sazae is in the main island of Japan. It is a little bit bitter than "Tsubu".
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