Season 1

Leaving a popular Tokyo restaurant, Otsuka Kenichi and his wife Keiko relocated to Hokkaido Prefecture six years ago. There, they offer enticing, unique dishes with local flavors found nowhere else.

Chef Otsuka Kenichi creates new seasonal specialties for autumn. The specialty is venison caught by a local hunter. Garnishes include giant shallots, potatoes, cauliflowers, and log shiitake mushrooms. The main dishes are seafood such as sardines and oysters. They work with locals to source delicious ingredients even in the harshness of the northern winter.