Buffet Dining "hal"

A Forest Feast: The "hal" Dining Experience

Hokkaido’s Bounty on a Plate

Buffet Dining "hal" is designed around the concept of "Miyabi," representing a sophisticated beauty that mirrors the surrounding Tomamu wilderness. The restaurant focuses on the dual blessings of Hokkaido: the fresh catch from the icy northern seas and the premium dairy and meats from the vast inland farms. Diners are invited to watch chefs perform live "kitchen theater," where the sizzle of the grill and the precision of the plating turn a standard meal into a curated culinary event.

The layout of the buffet encourages exploration, with distinct stations dedicated to different cooking techniques, from traditional Japanese steaming to modern fusion appetizers. The emphasis here is on freshness and seasonality, meaning the menu evolves throughout the year to reflect what is currently being harvested or caught. It’s a space where the quality of a fine-dining establishment meets the variety and abundance of a world-class buffet.

The Legacy of Tomamu Hospitality

Evolution of a Culinary Landmark

As a cornerstone of the Hoshino Resorts Tomamu food scene, "hal" has evolved alongside the resort to become one of the most sought-after dining destinations in Central Hokkaido. Originally conceived to provide a high-end alternative to standard resort dining, it has maintained a reputation for excellence by consistently sourcing from local producers in the Shimukappu and Obihiro regions. This commitment to the "local-first" philosophy has turned the restaurant into a vital link between the resort’s guests and the surrounding agricultural community.

Over the years, the restaurant has undergone several refreshes to stay at the forefront of modern Japanese hospitality. While the menu changes, the core mission remains the same: to provide a space where the history of Hokkaido’s food culture is celebrated through modern techniques. This dedication to quality has ensured that "hal" remains a flagship dining experience, drawing visitors back season after season for both its reliable classics and innovative new additions.

Architectural Elegance Meets Nature

Design in Harmony with the Trees

The interior design of Buffet Dining "hal" is a masterclass in bringing the outdoors in. Large, floor-to-ceiling windows act as living frames for the towering silver birch and larch forests outside, which change from lush green in summer to a pristine white wonderland in winter. The use of warm wood accents, soft ambient lighting, and high ceilings creates an airy, expansive feeling that prevents the buffet environment from ever feeling crowded or rushed.

Strategically placed lighting highlights the textures of the food stations, while the seating arrangements are designed to offer intimacy even within a large hall. Whether you are seated at a window-side table for two or a larger family booth, the layout ensures that the natural beauty of Tomamu remains the focal point. The clean lines and minimalist aesthetic reflect a contemporary Japanese style that complements the organic shapes of the forest outside.

The Crown Jewels of the Buffet

Three Must-Try Signature Dishes

The "Mountain-and-Sea" Teppanyaki is undoubtedly the star of the show, featuring succulent salmon and tender beef grilled to order. This dish represents the harmony of Hokkaido’s landscape, combining the fatty richness of the ocean with the savory depths of the land. Watching the chefs sear the ingredients on the open flame adds a layer of sensory excitement that makes this station the most popular in the room.

Another perennial favorite is the "Crab and Salmon Hand-Pressed Sushi," prepared with vinegared rice that perfectly balances the sweetness of the fresh seafood. For dessert, the Cloud-Mousse is a whimsical nod to Tomamu’s famous Unkai (Sea of Clouds) Terrace. This light, airy treat is as photogenic as it is delicious, offering a sweet, creamy finish that perfectly encapsulates the ethereal beauty of the resort’s high-altitude location.