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Bar & Grill Splish, restaurant

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home 1000 p is
date of expiry Until December 31st

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A lunch buffet that connects guests with producers of Hokkaido ingredients through cuisine

Guests can enjoy a variety of menu items that actively incorporate ingredients from Hokkaido, as well as freshly prepared dishes from the live kitchen and sweets made by the hotel's pastry chefs, all of which can be enjoyed to your heart's content.

Availability

11:30-14:00 (last orders 13:30)

Fee

Weekdays: Adults 3,600 yen / Children aged 4 to elementary school age: 1,800 yen
Weekends and public holidays: Adults 3,800 yen / Children aged 4 to elementary school age: 1,900 yen

※

The displayed price includes 12% service charge and 10% consumption tax.

Menu

＼Limited time offer starting October 1st／

The grand prize-winning dish is now on the menu!

Deep-fried yellowtail with plum aroma, served with colorful vegetable ratatouille.

The "BURI-1 Recipe Grand Prix 2026," a recipe contest for students of Koryo Gakuen Culinary and Confectionery College, was held with the aim of promoting yellowtail, whose catch in Hokkaido has been increasing in recent years. Our hotel's chef also participated as a judge on the day of the event. The winning recipe will be featured on our buffet menu for a limited time from October 1st (Thursday) to October 31st (Saturday).
Fatty yellowtail is fried to a golden brown and paired with the refreshing tartness of plum. Enjoy it with a light, Japanese-style ratatouille flavored with dashi broth.

Cooking Demonstration

  • Made with fresh pasta from Noboribetsu Mochizuki Seimenjo Hokkaido Bolognese of live octopus

  • Splish's roast beef

＼pickup／

Hokkaido Exploration Menu ~Northern Oshima and Hiyama~

  • Imakane Danshaku potato Spanish omelet with potato cream sauce

  • Lasagna made with "Yakumo" miso from Hattori Brewery in Yakumo Town and soy meat.

  • Oshamanbe Town: Bay Treasure Scallops and Seafood Acqua Pazza

  • Setana Town Seaweed Hot and Sour Soup

  • Imakane Danshaku's Choux à la Crème

Hot appetizer

  • Pork skewers, seasoned with spices

  • Polenta and Baccalà Mantecato (until September 30th)

SPLISH vegetable bar

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The following menu is offered daily:

  • Fresh spinach and chrysanthemum greens from Kamijima Farm in Shizunai, Shinhidaka Town, served with orange dressing and black yuzu dressing.

  • Mixed Reef

  • broccoli

  • Cherry Tomato

  • Seaweed salad

  • potato salad

  • Pumpkin salad

  • corn

  • Macaroni salad

  • Red cabbage salad

  • Carrot Rape

Cheese bar

  • Fattoria Bio Hokkaido Ricotta Cheese and Pumpkin Salad

  • Fattoria Bio Hokkaido Mozzarella and Grapefruit Salad

  • Camembert cheese

Western food

  • Flemish-style carbonade

  • Halibut Viennoise with Vermouth Sauce

  • Tandoori Chicken

  • Mabo tofu

meal

  • Inspired by Kushiro's Kattedon (a type of rice bowl dish).
    (Salmon dice, sweet shrimp, scallops)

Sandwiches and cold appetizers

  • Pan con tomate

  • Braised pork rice sandwich

  • Grec

  • Cold Meat

  • Spicy Cold Dan Dan Noodles (without broth)

  • Orange marinated chicken salad

fruits

Choose from 3 varieties including mandarin oranges, pineapples, grapes, and apples

dessert

  • Seasonal pastry chef's special desserts
    (Daily specials include Hokkaido apple and cheese verrine, kabosu and yuzu tartlet, roll chocolate tropico, etc.)

  • Enjoy creating your own original parfait with your favorite toppings using Yotsuba Dairy's soft serve ice cream.

Topping example

Topping example

drink

Various soft drinks

＼Limited time offer until October 31st／

The grand prize-winning dish is now on the menu!

Deep-fried yellowtail with plum aroma, served with colorful vegetable ratatouille.

The "BURI-1 Recipe Grand Prix 2026," a recipe contest for students of Koryo Gakuen Culinary and Confectionery College, was held with the aim of promoting yellowtail, whose catch in Hokkaido has been increasing in recent years. Our hotel's chef also participated as a judge on the day of the event. The winning recipe will be featured on our buffet menu for a limited time from October 1st (Thursday) to October 31st (Saturday).
Fatty yellowtail is fried to a golden brown and paired with the refreshing tartness of plum. Enjoy it with a light, Japanese-style ratatouille flavored with dashi broth.

Cooking Demonstration

  • Bolognese with Hokkaido octopus, made with fresh pasta from Date-grown wheat produced by Mochizuki Noodle Factory.

  • Splish's roast beef

＼pickup／

Hokkaido exploration menu - Date -

  • Roasted Date Golden Pork with La France Pear Sauce

  • Roasted duck breast with Date-grown Kujo leek sauce

  • Ajillo with Date-grown brand onions "Ettama 333" and baby scallops

  • Abura soba made with Yumichikara noodles from Date, produced by Mochizuki Noodle Factory.

  • Date Bocca's Yogurt Baked Cake

  • Omelet-style dorayaki made with aronia berries from Date.

Hot appetizer

  • Meat and potatoes with Genghis Khan

  • Pan-fried autumn salmon with Grenoble sauce

  • Seafood Gumbo Soup

  • Cod brandade gratin (from November 1st)

soup

  • Mushroom potage

SPLISH vegetable bar

※

The following menu is offered daily:

  • Original dressing made with Date Bocca yogurt

  • Fresh spinach and garland chrysanthemum from Kamijima Farm in Shizunai, Shinhidaka Town.

  • Mixed Reef

  • Onion slices

  • broccoli

  • Cherry Tomato

  • Mixed beans

  • Quinoa Mix

  • Komatsuna and bean sprout namul

  • Seaweed salad

  • potato salad

  • Pumpkin salad

  • corn

  • Macaroni salad

  • Red cabbage salad

  • Carrot Rape

Cheese bar

  • Fattoria Bio Hokkaido Ricotta Cheese and Pumpkin Salad

  • Fattoria Bio Hokkaido Mozzarella and Grapefruit Salad

  • Camembert

meal

  • Inspired by Kushiro's Kattedon (a type of rice bowl dish).
    (Salmon dice, sweet shrimp, scallops, pickled ginger, vinegared rice)

Breads and cold appetizers

  • Pizza Marinara

  • Cold Meat

  • Orange marinated chicken salad

  • Grec

fruits

Choose from 3 varieties including mandarin oranges, pineapples, grapes, and apples

dessert

  • Seasonal pastry chef's special desserts
    (Daily specials include chestnut blancmange, grape rare cheesecake mosaic, pear and black tea zuccotto, etc.)

  • Enjoy creating your own original parfait with your favorite toppings using Yotsuba Dairy's soft serve ice cream.

Topping example

Topping example

drink

Various soft drinks

※

Photos are for references only.

※

Due to legal regulations, we strictly do not serve alcohol to guests who will be driving or to those under the age of 20.

※

The menu may change depending on the availability of ingredients.

※

Please note that we do not accept any reservations made through the AI reservation service "AutoReserve."

Food Allergies

  • If you have a food allergy, please let us know when making your reservation.

  • Please note that we may not be able to accommodate your request if there is a possibility that you may develop a severe food allergy.

  • All ingredients served at the restaurant are prepared in the same kitchen, so there is a possibility that allergens may be mixed in. Please consult a specialist and make the final decision yourself.

  • The ingredients used in our menus may change without notice.

  • We are unable to provide food allergy-friendly menus on the day of the wedding or banquet.

Bringing in wine

  • You can bring in wine that is not available at the hotel. Please inquire about corkage fees.

  • Please note that we may refuse to allow you to bring in food during events, peak seasons, and specific days designated by each restaurant.

  • Additional charges may apply depending on the volume of wine or the expensive brand.

  • If the wine or cork is in poor condition, we may refuse to allow it to be brought in.

  • For other precautions, please contact each restaurant.

Bar & Grill Splish, restaurant Cancellation Fee

If you cancel your reservation, a cancellation fee (penalty) will be charged.

Regular reservations *Including private rooms
2 days before the reservation date

30％

The day before your reservation

50％

On the day of your reservation

100%

Restaurant reservation
30 to 15 days before the reservation date

30％

14 to 7 days before the reservation date

50%

6 to 2 days before the reservation date

80%

From the day before to the day of your reservation

100%

seat

160 席

Private room

available 

※

Private rooms are available for groups of 6 to 16 people, and are limited to one room per day for guests ordering a dinner course.

Floor

7F

Business hours

06:30～10:00 （L.O.09:30）

11:30～14:00 （L.O.13:30）

18:00～22:00 （L.O.21:30）

※

Dinner bar closed on: August 2nd (Sun), 9th (Sun), 16th (Sun), 23rd (Sun), September 6th (Sun), 13th (Sun), 23rd (Wed/Public Holiday), 27th (Sun), October 4th (Sun), 12th (Mon/Public Holiday), 18th (Sun), and 25th (Sun) from 17:00 to 24:00.

status as smoker or non-smoker

All seats are non-smoking

telephone number

011-206-7350　　※ 非通知設定をされている場合、設定を解除した上でおかけ直しください。

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