Collaboration with Sapporo's famous restaurant Molière

"Gastronomy interwoven with the climate, nature, and culture of Nara and Hokkaido"

A special dining experience created in collaboration with Sapporo's Michelin three-star restaurant, Restaurant Molière. A variety of dishes are served in vivid presentations, using carefully selected seasonal ingredients from Nara and Hokkaido to create a beautiful and delicate look. Please enjoy each dish, created with Japanese spirits and outstanding French cooking techniques, that brings out the best of the blessings of the ingredients and the seasonality of the cooking, as the seasons change.

Noborioji Hotel Nara Executive Chef Koichi Sengoku (left)
Joined Royal Hotel Co., Ltd. in 1988, and in 1999 trained at a three-star Michelin restaurant in France. In 2011, he became executive chef at Kuroyon Royal Hotel in Nagano Prefecture, then sous chef at Rihga Royal Hotel's Restaurant Chambord, and since 2017 he has been executive chef at Noborioji Hotel Nara.

Restaurant Molière Chef Tomoyuki Kon (right)
In 1984, he joined Restaurant Molière at Lapin Foods Co., Ltd. In 1988, he won the Toque d'Or Cooking Competition in Japan and received a special award at the Swiss World Competition. Moved to France in 1989 and spent 5 years in Paris and 3 years in the south of France, training at Michelin-starred restaurants. Returned to Japan in 1997 and joined Prevert, a Lapin Foods affiliated restaurant. Represented Hokkaido in the 1999 French Food Promotion Association SOPEXA Cooking Competition. Since 2000, he has been the chef at Restaurant Molière.