Stay THE KNOT
A new spring main dish is joining “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.
Spring Main Dishes (March 1, 2025 – May 31, 2026)
Bouquet of the Sea (Limited Availability)
A bouquet of seasonal seafood featuring kombu-cured sea bream, snow crab, sweet shrimp, and scallops.
Lightly scented with yuzu and garnished with cherry blossom–shaped watermelon radish for a touch of spring.
Braised Hokkaido Chicken Thigh with Lentils
Hokkaido chicken thigh gently braised with lentils in a light, spring-inspired broth.
Finished with citrus confiture and served with mashed potatoes, ratatouille, and seasonal vegetables.
Roasted Pork with Japanese Soy Sauce
Thick-cut roasted pork, seared to a golden finish and served with a sweet soy-based Japanese-style sauce.
Accompanied by spring carrot risotto and a bamboo charcoal tuile, inspired by the flavors of traditional pork rice bowls.
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.
