NIDOM RESORT WEDDING

CUISINE

Splendid Hokkaido cuisine creates
a memorable experience for guests.

ZEI – CHAR-GRILLED FEAST

Grilled dishes with the rich aroma and flavor of high-grade charcoal

Serving selected seasonal local food from the sea and the earth.
The deliciousness
of seasonal ingredients from Hokkaido is brought to the fore
as the chefs
enthusiastically grill food in front of guests, like a form of performance art.

LUXE – FOREST FRENCH

Sumptuous French cuisine
adds color to the celebration.

Artistic Forest French dishes are full of local flavors from Iburi, Hidaka
and elsewhere in Hokkaido.
Made with colorful ingredients, the dishes created
by our chefs are truly gastronomical delights.
High-class hospitality
leaves a lasting impression, helping to create a delightful taste sensation.

WEDDING CAKE

An impressive wedding cake adds color to the reception.

The wedding cake and desserts convey the gratitude of the couple.

Nidom’s patissier creates sweet treats in celebration of the wedding.

Consult with the patissier to make a unique cake for your special occasion.

DESSERT BUFFET

Delectable desserts that sparkle like gems.

The rich aroma of melon and other seasonal fruits,
and the finest chocolate creations.
Indulge in a premium dessert buffet experience
as only Hokkaido’s bountiful land can offer.
The Nidom is proud to present
a premier selection of desserts created with care by our in-house pâtissier.

SWEET GIFTS

Sweets gifts serve to convey the gratitude of the couple
and to share their excitement.

Sweet gifts are available to convey the gratitude of the couple

to guests attending the reception. Nidom’s patissier

carefully makes each sweet using fresh ingredients from Hokkaido.

CHEFS

Master chefs, patissier

Seasonal food like art

  • French Chef de Cuisine
    Makoto Ishii

    Chef Ishii was born in Sapporo, Hokkaido. After gaining experience in France, Italy, and Spain, he opened his own restaurant, Le Musée, in Sapporo. He is committed to sharing the rich variety and high quality of Hokkaido’s food culture with his guests, and sources over 90% of his ingredients locally. His creations are masterfully designed, with careful attention paid to all details, including temperature and salt content. True to its name, his restaurant is reminiscent of a museum – it is a space where food and art come together, incorporating his cuisine, tableware, and decor. Le Musée charms guests from across Japan and the world.

    • French cuisine master chef
      Satoshi Miura

      Born in Kuriyama town, Hokkaido. Learned French cuisine in France. After working at a number of famous restaurants in Japan, he started his new career at the Nidom in 2019.
      He values the natural flavor of ingredients and works on creating nouvelle cuisine.

    • Japanese Cuisine Head Chef
      Mitsuo Tosa

      A Tokyo native, Chef Tosa learned the art of Japanese cuisine while training at some of the finest Japanese restaurants in the Tokyo metropolitan area. After serving as head chef at a restaurant specializing in Japanese kaiseki cuisine, Chef Tosa joined the Nidom’s staff as Head Japanese Chef in 2021. He aims to create memorable dining experiences for our guests by taking advantage of the uniquely flavorful ingredients available in Hokkaido.

  • Executive Pâtissier
    Takashi Suzuki

    From his hometown of Yokohama, Mr. Suzuki has honed his craft through years of experience as pâtissier in top hotels such as the Strings by InterContinental Tokyo. He has overseen many kinds of dessert-making operations, including at restaurants, dessert buffets, and making wedding cakes. His creations have earned over 20 awards, including first prize in the fresh sweets category at the 2011 Kiri® Cream Cheese Contest. Mr. Suzuki is also a three-time winner of the Governor’s Prize at the Kanagawa Prefecture Confectionery Competition.

    • Chef patissier
      Katsuyoshi Yamaguchi

      Born in Tokyo. After training at a famous hotel in Yokohama and working at hotels in Hakodate and Sapporo, he took up the post of chef patissier at Nidom in 2018. He creates original sweets using ingredients from Hokkaido.

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