[Chef's carefully selected ultimate taste course ~ Sansho] A premium course packed with all the seasonal babaten

12000 yen(Tax included)

16items
2-11persons

A premium course packed with a generous amount of seasonal babaten, carefully selected by the head chef of Babaten Sapporo.This 12,000 yen (tax included) course includes a choice of seasonal a la carte dishes, tempura, fresh sashimi platters, and five types of clay pot dishes.Please feel free to use our restaurant for special occasions, such as family birthdays, anniversaries, and meals with loved ones.<<For more details about the course, the head chef will contact you directly>>

Course menu

Appetizer: Assortment of three seasonal side dishes

Steamed dish: Seasonal seafood chawanmushi

Cold dish: Homemade root vegetable chips and Tokachi Wagyu beef salad

Seasonal dish: Salmon tempura with rape blossom cream

Assorted sashimi

Tempura

Eggplant Tempura

Hokkaido Shiitake Tempura

Angel Shrimp Tempura

Oyster Tempura

Pork, Shiso and Cheese Tempura

Tempura of cod roe

Today's recommendation

Deep-fried Sakura Shrimp and Lily Root

Soup dish: Hanamaki soup with Camembert tempura

Rice

Clay pot with mushrooms and marinated beef or Kinpei clay pot with grilled Spanish mackerel with saikyo sauce, spring burdock and white angelica or Sakura shrimp and bamboo shoots or Clay pot with grilled eel

Foie gras cooked in a clay pot

Sweets Seasonal fruits and ice cream

*For the final clay pot meal, one clay pot will be provided for two people.

(For more information about clay pots or reservations for 3 or more people, please contact the restaurant.)

※The photograph is an image.

*Contents vary depending on season and stocking.

*Please make your reservation by 3pm the day before.

*If you have any allergies or ingredients you don't like, please let us know.

Available days for reservation: Monday to Sunday, holidays, days before holidays

Length of stay: 2 hours

Reservation deadline: Until 15:00 the day before your visit

Confirm availability / make reservation for this course

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2025/06/05 update