Discover the Flavors of Hokkaido’s Autumn

At AuBlanc, embark on a Spanish Mediterranean culinary journey curated by our Spanish Executive Chef, Marc Canalis.
Inspired by the shared northern latitude of Sapporo and northern Spain, where seasonal ingredients and culinary traditions are deeply cherished, AuBlanc brings together the vibrant flavors of the Mediterranean with Hokkaido’s finest autumn produce.

Enjoy signature dishes such as Paella Valenciana and Crema Catalana, freshly baked breads crafted in our German-made Wenz 1919 oven, and seasonal desserts. On weekends and public holidays, the Mediterranean Spanish Dinner Buffet features an expanded selection including roasted Hokkaido beef and a seafood bar.

Weekdays offer a choice of the Bistro Tasting Course or the Chef’s Experience Dinner Course, each showcasing the chef’s creativity and craftsmanship.

At the hotel’s signature restaurant, SAWAKA, guests can experience contemporary kappo cuisine, where Japanese culinary traditions meet modern creativity.

Carefully selected seasonal ingredients nurtured by Hokkaido’s abundant nature are transformed through innovative techniques and the refined craftsmanship of our chefs, allowing the true essence of each ingredient and the beauty of the season to shine in every dish. With four distinctive courses available, enjoy an unforgettable dining experience that celebrates the exceptional flavors and culinary treasures of autumn in Hokkaido.
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SAWAKA Dinner Courses
2026.08.07 ~ 2026.11.01
5:30 PM ~ 10:00 PM
(Last order: Course 9:00 PM｜À la carte 9:30 PM)
*Closed: Tuesdays and Wednesdays