Restaurant
restaurant
A special "experience" created by chefs and producers
Cuisine reflects the climate, seasons, and efforts of producers in a single dish.
Vegetables and herbs grown in the fields, wild vegetables and mushrooms from the forest. Fish from the sea, and meat aged in the snow.
At Maison Tsugawa Hokkaido, we craft each dish while discerning the inherent power of these ingredients.
First, we draw out the inherent charm and characteristics of the ingredients themselves.
The aroma that rises when heated, and the mingling of elements in the steam.
This accumulation creates depth in a single dish.
For example, bouillabaisse, where seafood and vegetables slowly meld together in a single pot, layering flavors.
The soups of this land are also born from such time-honored processes.
The cuisine here is not solely created by the chef.
It is cultivated together, facing producers and nature.
Aromas, temperatures, overlapping flavors.
All of this comes together in a single dish, transforming the act of "eating" itself into a special "experience."
*Please check our Instagram for business information, as we have irregular holidays.
Executive Chef
Takeshi Tateoka
Born in Otaru, Hokkaido in 1978. After training at hotels in Otaru and Sapporo, he moved to France alone in 2003. He gained experience in Paris and the Côte d'Azur, and after working at Troisgros in Roanne, he returned to Japan in 2010. In November 2016, he opened "TATEOKA TAKESHI" in Sapporo, and in April 2017, just six months after its opening, it was awarded one star in the special Hokkaido edition of the Michelin Guide. He has also been featured in Gault & Millau since 2019, and received the Minister of Agriculture, Forestry and Fisheries Award at the 17th Toque d'Or Culinary Contest.
Chef
Akishige Matsuda
Born in Mori Town, Kayabe District, Hokkaido, in 1991.
After graduating from a culinary school in Sapporo in 2012, he joined The Windsor Hotel Toya Resort & Spa. After training at the main dining room, he moved to Tokyo in 2015. He honed his skills at French restaurants in Tokyo and Yokohama before returning home in 2020. He gained experience as a chef at wine bars and restaurants in Sapporo. In April 2026, he will assume the position of chef with the opening of Maison Tsugawa Hokkaido.
夕食
A special dinner where you can savor the seasonal blessings from Hokkaido's land, forests, and sea, along with the scenery of Numata. *Please note that we have irregular holidays. For business information, please check our Instagram. ■Dinner / Per person: ¥17,600 (tax included) *This is an example of a dinner course. The contents may change depending on the season and availability of ingredients. Gougère Rumoi - Tuna, homemade brioche amuse-bouche Numata - Potato pomme de terre Rumoi - Northern shrimp, Makari - Celeriac crevette et céleri-rave Wakkanai - Skate, Bouillabaisse raie Seasonal vegetables from various parts of Hokkaido legume Numata - Tomato-fed lamb Agneau Numata - Snow-aged rice, Strawberry riz et fraise
Lunch
Enjoy the seasonal bounty nurtured by Numata's nature during your lunch.
*Please check our Instagram for business hours, as we have irregular holidays.
■Tsugawa Lunch Course ¥3,960 (tax included)
A slightly luxurious lunch course
Enjoy both meat and fish.
■Short Lunch Course ¥3,190 (tax included)
Today's soup, assorted appetizers, today's meat dish
Homemade bread
(+¥600) Today's dessert & coffee or tea
■Pasta Lunch Course ¥2,200 (tax included)
■Salad Plate Lunch ¥1,870 (tax included)
Access
30-10 Asahi-cho, Numata-cho, Uryu-gun, Hokkaido 078-2201
TEL 070-9497-6625
・Asahikawa Airport: Approx. 1 hour 10 minutes by car
・New Chitose Airport: Approx. 2 hours 30 minutes by car
*Free parking available on site (no reservation required)