The change in seasons has inspired a fresh spring menu from An Dining's Head Chef Shinichi Maeda, which is predictably packed with local Hokkaido produce and mouth-watering seasonal flavours.
Two course menus options are available, from which you might try fried Suttso monkfish marinated in malted rice, Shiretoko wild venison tataki with white truffle and eggplant puree, or Jingisukan-style slow braised Hokkaido wagyu beef cheek. You can also choose from an à la carte menu.
View the new spring menu
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