Located in the resort "Furano Hoshuteiru" in Hokkaido, Furano French is a French restaurant that prides itself on using seasonal local ingredients to showcase the four seasons of Furano on the plate. The head chef, Komatsu, who previously worked at "Michel Bras Toya Japan" in Lake Toya, oversees the cuisine at this restaurant. The resort also has its own vegetable garden where they grow a variety of vegetables and herbs. The dinner menu consists of 8 courses, with dishes like toast with salmon cream and green tomato, roast pork with tomato and truffle, scallops with cauliflower soup, and flounder with orange and seaweed. While the food is well-prepared, some dishes like the peach and wasabi combination may not be to everyone's liking. Overall, the cuisine at Furano French is good, but it lacks the essence of Michel Bras' original dishes from France.

One night stay with two meals for 40,500 yen per person. The dinner, a French full course, was incredibly delicious!! The lean Furano beef was unbelievably tasty!! A must-visit inn once a year!! Will definitely come back 100 times!! \(//∇//)\ \(//∇//)\ \(//∇//)\ \(//∇//)\ \(//∇//)\ \(//∇//)\

Nice to meet you! The Flan French course for 15,000 yen was amazing! I was impressed by the selection of ingredients and the way the sauces were paired. The most delicious dish was... the black wagyu beef fillet, the cooking was incredible! It was so delicious, so delicious, so delicious. The dessert time before the meal, the Flan Feekah sweets were all delicious too!

During my trip to Hokkaido, I stayed at this hotel. I chose this place because it is an adult-oriented hotel with hot springs, but I also had high expectations for their French cuisine. It was a Saturday, but since it was off-season, I was able to enjoy a relaxing meal without any crowds. Each dish, starting from the appetizer, was a delight for both the palate and the eyes. The vegetables were plentiful and fresh, which I really enjoyed. The seasoning was just right, and all the dishes were delicious. The meat was cooked perfectly, and I left completely satisfied even after dessert. Considering that it is located in Furano, the prices are not cheap, but I believe it is worth the value. When staying at a hot spring resort, meals are usually Japanese cuisine, so being able to enjoy French cuisine like this at a hot spring hotel is quite special. I would like to visit again during the peak season next time.

Hokkaido, Yoichi is a place that focuses on local wines. Their cuisine, which emphasizes local ingredients, is highly recommended. The best times to visit are February and November because the staff is wonderful. (*^ω^*)

To Frano French, which has received good ratings on Tabelog. Located within Frano Hotel, I am staying here tonight. As expected, it starts with a lovely amuse-bouche. There are many ingredients from Hokkaido, all of which are visually stunning and delicious ❤ I can understand why customers other than hotel guests come here. It feels like time is flowing differently here compared to Osaka.

This hotel, which recently received new Michelin stars and I had never been before, so I decided to stay and try the dinner. The chef here is Chef Komatsu, who was previously at Michel Bras. The quality of the seafood was exceptional. The fresh vegetables and spicy flavors were well balanced. The dishes were not just about the ingredients but had a good overall composition. The turnip dish was unexpectedly memorable with its refreshing aroma and delicious combination with tart and truffle. The abalone was slightly overcooked and the Furanoh Wagyu beef was a bit oily as expected, but the small portion made it enjoyable. You can also dine here without staying overnight. Lunch is also available, but it might be difficult to get a reservation during the high season in Furano and Biei. The course I had this time was 20,000 yen, with other options at 10,000 and 15,000 yen. There is a wide selection of Hiraizumi wines available.

This is the main dining of Furano Hotel. I was looking forward to Hokkaido French cuisine as it is said to be of high quality, and it exceeded my expectations. The vegetables are mostly grown on the premises, and they have a rich flavor, truly exquisite. Now onto the dishes: Salmon Crab Black, Avocado, Sakura Fermented Milk...When you think of Hokkaido, you think of salmon. It's fatty and has that northern fish feel. It is paired with a grapefruit sauce for a refreshing touch. The grapefruit sauce is placed inside artificial salmon roe made using alginate acid, creating an interesting dish that resembles salmon and roe. The use of the sauce in the form of artificial roe was a trend from about 10 years ago, but the way it was used here was very impressive. Scallop from Toyotsu, Mountain Vegetables...Scallops and vegetables are gently grilled on a plate. The accent is milk foam and a broth-infused croquant. The croquant has a very well-balanced broth flavor, adding a different texture to the scallops and vegetables, making it a nice accent. Olive, Wood Bud, Tang Ink...This dish is garnished with edible flowers, making it a vibrant plate. Snow Under Carrots, Black Truffle...The aroma of summer truffles in snow under carrot blancmange was excellent. Blancmange is a dish with a difficult texture to master, but it was well done. Hokkaido Beef Sirloin, Furano Onions, Root Vegetables, Black Garlic...Sirloin is always delicious. Lately, there has been a lean meat boom, but as you get older, the fatty meat becomes deeply satisfying. Urashiri Kanna Mango, Coconut, Lime Crisp...I was surprised by the fact that "mango can be harvested in Hokkaido." This dessert made with rare Hokkaido-grown mango was more than just delicious, it was truly moving. Herbal Tea In conclusion, I was very satisfied. Using homemade vegetables and famous Hokkaido beef, salmon, and scallops, along with incorporating new Spanish and French cooking techniques, the dishes were of high quality. It was a satisfying culinary experience to enjoy Furano.

On the way back from Biei, the snowy roads made it difficult to plan, but we decided to make a reservation at this restaurant as we thought we could manage to stop by somewhere for a little while. We rarely have the opportunity to come to Furano, so we thought this was a good chance. We knew that the restaurant had changed its name several times. Originally, it was a branch of Muze in Sapporo, but the name changed. This made us curious about what it was like now. When we called to make a reservation around 4:00 pm, we were told that same-day reservations were already full, and any further contact would have to be discussed with the kitchen to see if we could have a meal. This time, perhaps because it was the off-season, we were able to make a reservation even for a later time. The location is easy to find as there is a large sign nearby, but beyond that, the road leads to a dead end at a hotel, so if you don't know the way, it might be a bit worrying. We were instructed to park the car in front of the hotel, and when we arrived in front of the hotel, it was a really lovely facade! Inside, the interior was also lovely. Since it is a restaurant in the hotel, you have to pass by the front desk, but no one came out (laughs). By the way, the restaurant is to the right at the back. The restaurant was about one-third full. It seems that during the lavender blooming season, they are fully booked even during the off-season, and there were quite a few customers on this day. They told us, "We are happy that you came on the day of the reservation because there are few customers," and this one word made us feel sincere and a little moved. This time we had the 10-course meal. I think 10,000 yen per person in Furano is a bit expensive... But compared to the restaurant in Lake Toya, it's a reasonable price, right? The content was not bad either. When you look closely at the ingredients, they didn't use such high-end ingredients, but it seems like they put a lot of effort into the dishes. The overall impression is modern French, incorporating Japanese elements and using less salt. The post-meal feeling is also light, so if you want to pair it with wine, white or light red wine would be good. If you want to drink a Bordeaux-style red wine, you might want to cover it with cheese. Perhaps because there were few customers, the service was quite fast. I don't think it took three hours. The restaurant staff engaged in conversation with us, so we didn't get bored. The bill is settled at the hotel's front desk. The restaurant staff takes the restaurant bill to the front desk for payment. It was a rare process, so I was a little confused. I guess for hotel guests, it's combined with the accommodation fee. They also take care of your coat at the restaurant, so you might forget it if you're in a rush. I actually forgot it. It's a nice restaurant, but a bit on the expensive side, so it might be good for anniversary dinners.

I visited this restaurant for the first time last month. I went to Furano to see the lavender fields and ended up here while looking for a French restaurant. It turned out to be a sister restaurant of Muse, a French restaurant I often visit in Sapporo, so I had high expectations. I drove there but got lost on the way and ended up arriving just in time for lunch. Since it was a weekday, the restaurant was quite empty. The interior was elegant and the restaurant felt like a proper French dining establishment, just like Muse. There were two lunch course options available, a ¥3000 course and a ¥5000 full course. Since I was short on time, I opted for the ¥3000 course. The taste, presentation, and portion of the dishes exceeded my expectations. The plating was delicate, and even the dessert was delicious. The scallop poêlé and the main dish of Furano pork roast were particularly delicious. The meat was so tender and juicy, it seemed to have been cooked sous vide. This restaurant has become one of the places I must visit whenever I go to Furano.

On the second day of my Hokkaido food journey on August 29, 2014, I drove north from Sapporo on the Doto Expressway, passing through Asahikawa to visit Biei and Furano for sightseeing. After indulging in delicious food and drinks, my stomach was full (sweat). I chose to stay at "Furano Hoshuteiru," nestled in the forest in Furano, to enjoy Furano French cuisine. I arrived in the late afternoon, explored the spacious building, "THE GARDEN," and the "Healing Forest." I relaxed in the cypress bath and open-air bath, and at 7:30, it was time for French cuisine at the hotel's restaurant, "Furano French." I enjoyed dishes made with fresh ingredients from Furano's own garden, including a selection of Wagyu beef and Ezo abalone French cuisine for 10,000 yen (excluding tax), which was included in the accommodation fee. The meal included various dishes such as whole grain onion bread, vegetables and hairy crab, crab, abalone, and lavender dessert. The dishes were visually stunning and delicious, showcasing the flavors of Furano. The Ezo abalone with liver sauce was particularly exquisite. After dinner, I visited the "GlassBar" in the hotel for a few drinks before heading to bed. Bon appétit!

On August 29, 2014. On this day, we toured Biei and Furano by rental car from Sapporo and arrived at "Furano Hoshutei" where we were scheduled to stay in the evening. First, we soaked in the cypress bath and outdoor bath, and then we were going to have dinner at "Furano French" at 7:30 pm. Even though it's French cuisine, it seems that it's okay for guests to wear a work kimono and a haori. So, similar to the experience at "Gakuraku" in Toyama, we dressed in Japanese attire for French cuisine, haha. We were guided to a table at the back, and first we toasted with a glass of champagne (Veuve Clicquot Yellow Label). The course we had this time was as follows: - Furano's own garden bounty - Selected Wagyu beef and Ezo abalone French - Whole wheat bread - Onion special (onion soft, onion chip, onion soup with sea urchin) - Vegetables from the garden and hairy crab (hairy crab, cucumber and okra, mozzarella cheese, tomato gelatin sheet with herbs) - Vegetable étouffée (turnip, 10 kinds of vegetables, spinach sauce) - Crab (lobster claw meat, consomme sauce, trout roe, red paprika on top, spinach on the bottom) - Abalone (Ezo abalone liver sauce, cabbage sprouts, shiitake mushrooms, beets) - Haskap ice cream - Biei Wagyu beef (filet, wasabi, bean sprouts, avocado and tofu sauce, soy sauce and black honey sauce) - Lavender (lemon sponge cake with lavender sauce, lavender and honey ice cream, peach compote) - Financier + herbal tea During the meal, we also ordered a glass of wine. "Zweigeltrebe 2009" Furano wine (red, medium-heavy) for 1200 yen. In terms of taste, it was a solid flavor and easy to drink. As for the course, it used vegetables harvested from Furano Hoshutei's own garden that day, along with high-end Hokkaido ingredients, making the dishes even more delicious. The plating of each dish was also beautifully done. Especially the garden vegetables and hairy crab. The colorful presentation was reminiscent of the plates at my favorite restaurant "Quintocanto" in Osaka, visually enjoyable. And I was lucky to have Ezo abalone, which I didn't expect to be able to eat. It was a satisfying dinner time with dishes that showcased the wonderful ingredients of Hokkaido. Thank you for the meal. After dinner, we enjoyed cocktails and whiskey at "GlassBar" within Furano Hoshutei.

I have used Flano Botei Ryunai restaurant several times. Before the renovation, you can refer to this link! http://s.tabelog.com/hokkaido/A0104/A010403/1009361/ This time, I made a reservation for the lunch plan. The course is priced at 2000 yen, which I think is not too expensive. The course includes: 1. Amuse-bouche 2. Appetizer 3. Bread 4. Main dish 5. Dessert, coffee, and tea sweets. Before it changed to Le Muse, the price was the same, but it was a petit full course, so I wished there was a bit more in terms of quantity... Well, considering the price, it can't be helped. The food itself is really beautiful, with the amuse-bouche and appetizer being visually appealing! And the main dish is like a piece of art! Of course, the taste is also impressive. The pork was fresh and delicious. The restaurant itself hasn't changed much in terms of interior, with a very spacious dining hall where you can enjoy your meal elegantly. They have often had private reservations in the past, so I think you can enjoy the atmosphere in any season. There were other course options available, so I'm looking forward to trying them out!

Now, I will post a review from Auberge & Resort: Furano Shou Tei Ryu, located in the outskirts of Furano, Hokkaido. This season is perfect for visiting Furano, as the lavender fields are in full bloom and various flower fields can be seen everywhere. The resort is situated on a 35,000 square meter property with only 25 rooms, offering a luxurious and spacious environment. From the balcony of the rooms, you can enjoy a view of the lavender fields in full bloom and the majestic Tokachi mountain range in the distance. Dinner starts at 7:00 pm, so after soaking in the hot springs, guests can change into yukatas and enjoy a pre-dinner drink at the GLASS Bar, where most drinks are complimentary for guests. The bar plays jazz music on Macintosh amps and JBL speakers, creating a relaxing atmosphere. The dinner consists of 8 courses of authentic French cuisine prepared by Chef Naoki Komatsu, who trained in France under the famous Michel Bras at Windsor Hotel during the Lake Toya Summit. The dishes showcase local Hokkaido ingredients, such as Ezo abalone, summer vegetables from the hotel's garden, sautéed shrimp with Furano asparagus, and more. The visual presentation of the dishes is like a painting, highlighting the flavors of the ingredients. The breakfast is equally impressive, featuring rich Hokkaido milk, creamy yogurt, porridge, miso soup, pickled plums, Camembert cheese from Furano Cheese Factory, seared fatty salmon, and more. The main course includes thick-cut bacon and sausages made from Furano pork, served with fresh vegetables. Overall, the breakfast offers a delightful mix of Japanese and Western dishes. A one-night stay is not enough to fully enjoy this luxurious and fantastic Auberge & Resort. I would love to visit again in autumn or winter to experience the beauty of the seasons. #French #Auberge #Bar

Before the renovation ===========

Breakfast, dinner, and now this, incredibly delicious!! Everything except the croissant is delicious!! A place I want to visit once a year!! \(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\