Stay THE KNOT
A new summer main dish is oining “Bistronomy Breakfast at THE KNOT,” the signature breakfast at THE KNOT SAPPORO.
Supervised by Chef Masafumi Hamano, who earned two Michelin stars in France for six consecutive years,
our seasonal main dishes are crafted with exceptional technique and depth of flavor.
Paired with a vibrant half-buffet showcasing the best of Hokkaido’s seasonal ingredients, we invite you to experience a new kind of morning — one that turns breakfast into a destination of its own.
Summer Main Dishes (June 1, 2026 – August 31, 2026)
Bouquet of the Sea (Limited Availability)
A colorful arrangement of salmon, tuna, sweet shrimp, snow
crab, surf clam and salmon roe.
Enjoy its cool, delicate flavor with refreshing sushi vinegar foam.
Smoked Hokkaido Chicken Breast
Lightly smoked chicken breast is gently steam-roasted until tender and moist.
Tomato sauce, vegetable purées and Hokkaido asparagus add a light, lingering finish.
Roast Hokkaido Beef with Summer Vegetable Pinchos and Polynesian Sauce
Slow-cooked Ichibo beef offers deep, savory flavor that unfolds with every bite.
Served with crispy Hakodate gagome kelp and basil-scented summer vegetable pinchos.
A Morning to Choose and Savor —Bistronomy Breakfast at THE KNOT
[Hours] 7:00 a.m. – 11:00 a.m. (Last entry: 10:30 a.m.)
[Venue] THE KNOT SAPPORO, 2F Restaurant “LES BOIS”
[Price] ¥2,800 per person (tax included)
[Style] Chef-selected main dish + Half-buffet
Open to both staying guests and walk-ins.
Chef Masafumi Hamano
Masafumi Hamano was born in 1975 as the son of tomato farmers in the city of Itoshima in Japan’s Fukuoka Prefecture.
After graduating from Nakamura Culinary School, he trained for eight and a half years at La Rochelle in Tokyo.
He then travelled alone to France, where he trained in several restaurants before establishing his own restaurant as owner and chef in Saint-Amour Bellevue.
In 2018 his restaurant earned two Michelin stars, and continued to do so for six consecutive years until he returned to Japan in 2023.
He is now based in Fukuoka, leading new culinary challenges at the eight-seat restaurant L’Unique labo.
