Once located in Gaienmae, I was drawn to this place by the powerful French cuisine of Chef Kenichi Otsuka and visited frequently. A few years ago, it relocated to the grounds of the Prince Hotel in Furano. The concept is called "Soh" and was long envisioned by playwright Sono Kuramoto as the ideal restaurant. It emphasizes the fun and joy of creating with one's own wisdom. Sono Kuramoto is involved in everything from store design, menu supervision, naming, to logo design. Park your car at the Prince Hotel and walk through the lush green path for a few minutes. A lovely white building with a spacious sofa seating area appears at the end of the path. We were welcomed by a soft-spoken lady who seemed a bit tired. She mentioned that they were entering the busy summer season with no time to rest. The restaurant is always full, and she expressed her fear of this. Although it is a challenge to manage such a large space with just the chef and the lady, she mentioned that it is difficult to reduce the number of seats. Their sincere attitude is evident, and I hope they take care of their health. For dinner, I opted for the 13,000 yen course. It is a Hokkaido French cuisine utilizing ingredients from local producers. 1. White asparagus vichyssoise - a great start with a high flavor of asparagus. 2. White and green asparagus with scallops, mozzarella, and bearnaise sauce - the last asparagus of the year was fresh and lively. It reminded me of the famous Gorowa salad I had at their previous location in Gaienmae. 3. White wine-steamed clams from Akkeshi. 4. Yezo deer with thigh and loin meat grilled over firewood - with a unique smoky aroma. Served with potatoes, eggplant, and tomatoes as garnish. 5. Grapefruit pudding - with a hint of grapefruit acidity. 6. Rooibos tea bread - baked by "Yamanaka Bakery" over firewood. Served with additive-free butter from Hidaka Dairy, which is not commonly available due to being returned to the local community. The night in Furano came to a peaceful end.

There used to be a French & Italian restaurant in Gaienmae, but they relocated their base to Hokkaido. I visited the new restaurant in Furano because my father used to frequent the old one. The dishes were filled with plenty of vegetables and reasonably priced. We started with a cold summer vegetable soup followed by the Le Grolle salad, which seems to be a specialty. They are particular about using Hokkaido ingredients, and both the ingredients and sauces were delicious! The green bean fritters, ratatouille, and carpaccio were all served together on one plate, making it fun to try various appetizers. The corn soup tasted just like fresh corn! It was a real corn soup experience! The deer sauté was light and not heavy, which was nice. For dessert, there were about five options to choose from, and I decided to go with the cut melon because I rarely have the chance to eat delicious melons. The large, juicy melon was luxurious! Surrounded by greenery, it was a lovely restaurant, and I was satisfied from start to finish. As a vegetable lover, I was delighted.

Furano has quite a temperature difference, but it is a very comfortable place to stay. Just a 3 to 5-minute walk from the Prince Hotel, you will find a lovely restaurant where a madam serves you and time flows leisurely. Reservations are required, and when we got a table, we were concerned about the view. However, the view from this restaurant in the early evening of summer is indeed beautiful, allowing you to feel the good time of late summer in Furano. Starting with the appetizer gazpacho and seasonal vegetable and Furano salad, which is a large portion filled with all of Furano's produce, followed by a corn jelly or cold soup that is surprisingly sweet and reminiscent of the morning harvest. For the main course, you can choose between Furano beef (+1000 yen), deer roast, or lamb, all of which are excellent. We opted for Italian or Furano wine, sticking to the concept of using local ingredients. I have dined here several times, but this time, the surprise was the melon dessert. Although I initially hesitated about ordering just fruit for dessert, it was on the menu, so I trusted it would be delicious. And indeed, it was a beautiful and juicy melon that everyone at my table couldn't resist. Of course, the other desserts were also perfect. After enjoying tea and sweets, we left feeling full and satisfied. Good night.

The destination of this trip, "Le Golowah Furano". From the New Furano Prince Hotel, we walked down a forest path and saw a building in the middle of a birch forest. Introduced on NHK's "Gifts from the Northern Land Furano - The Story of Chef and Madame", we were captivated by the owner couple's love for animals, respect for food producers, and sincere hospitality to customers. Reservations are required in advance, and we made a reservation six months ago. We had a seat by the window with a fantastic view of the grassland outside. The menu for both lunch and dinner is an omakase course only. We chose the Hokkaido seasonal lunch (5,300 yen). The gazpacho tomato with plenty of vegetables melted into our bodies like a soothing experience. The combination of fresh seasonal vegetables, scallops, prosciutto, mozzarella cheese, and more was a delightful dish. The intense sweetness and richness of the vegetables were truly impressive. The bread baked in the wood-fired oven by "Yamanaka" had a delightful aroma. The corn soup was surprisingly sweet and warm. For the main course, we could choose from pork, deer, or beef. My husband chose the charcoal-grilled roast beef from Hoshizora Black Cattle (+1000 yen), and I chose the charcoal-grilled venison. The roast beef from Hoshizora Black Cattle was perfectly cooked with a crispy surface and juicy center. The venison was cooked slowly to tender perfection, offering a chewy texture and rich flavor. For dessert, we could choose from five options. My husband had the Furano ripe strawberry with Chantilly cream, and I had the grapefruit pudding. The Furano ripe strawberry with Chantilly cream was incredibly sweet, while the grapefruit pudding was a memorable delight with its perfect balance of flavors. We ended the meal with coffee, enjoying the majestic and beautiful scenery. It was a luxurious experience to savor the exquisite dishes made with abundant Hokkaido ingredients. It was truly delicious, and we would love to visit again in a different season.

On the third day of my Hokkaido trip, I had lunch at Le Galoer Frano in Furano, a place I had been wanting to visit. The restaurant was featured on NHK last year in a program called "The Story of the Chef and Madame." Located within the New Furano Prince Hotel grounds, the restaurant's approach path and the green scenery in front of the restaurant were amazing. I greeted Madame and was guided to a private room by the window, which was the best seat in the house. When I made the reservation in March, the window seats were already taken, but luckily there was a cancellation. Lucky me! I ordered the "Hokkaido Seasonal Lunch 5300 yen." Asparagus was in season, so there were various dishes made with asparagus. The garlic shown on the TV show was actually harvested by the Chef and Madame themselves from the mountains. While enjoying the food, I saw a family of Ezo squirrels outside the window. Madame mentioned that there were four family members, with the two kids having a calm demeanor. The food was delicious, using Hokkaido ingredients with a seasoning that brought out the natural flavors. The Murasugawa white wine from Furano paired well with the dishes. The black beef from Shibecha was cooked over firewood, giving it a smoky aroma. The seasonal asparagus had a natural sweetness that was refreshing. Lastly, I chose the clafoutis made by the pastry chef Madame with haskap and blueberries. The batter with beaten eggs was baked, creating a gentle sweetness with the tartness of haskap. I would love to have a whole bowl of it! The combination of delicious food and Madame's hospitality elevated the impression of the restaurant. It's the kind of place you would want to visit every day if it were near your home. It was clear that the Chef and Madame had a very popular restaurant in Omotesando and Aoyama Gaienmae before coming to Furano. My mother mentioned that she had been to their restaurant in Aoyama Gaienmae. I definitely want to come back to Furano to visit this restaurant again. Thank you for the wonderful meal.

When I went to Furano, I finally had the chance to visit a restaurant that I had been wanting to try. Upon entering, a lovely lady welcomed us. We chose the middle course, and even though there were only two of us, we were able to select different dishes within the course and share them, enjoying the delicious food together. The flavors were bold, but each dish allowed us to savor the goodness of the ingredients. My top recommendation would be the Hokkaido lamb. Everything was delicious, and I was very satisfied with the variety of Hokkaido's seasonal ingredients and tasty dishes. Despite the restaurant being full, we were able to enjoy the course quietly and leisurely. The service was not overly attentive but made us feel comfortable and at ease. I believe it is worth visiting this restaurant even from a distance.

Le Goroua Furano Hokkaido Travel Day 3 was a bit luxurious as we stayed at the New Furano Prince Hotel, where the French restaurant on the premises was absolutely delicious. Each dish featured plenty of Hokkaido ingredients, especially the seasonal asparagus used in potage, carpaccio, main dishes, and almost all dishes, allowing us to enjoy Hokkaido-specific cuisine. The asparagus carpaccio had various flavors like the taste of asparagus, acidity from the marinade, and different seasonings like curry and mustard to keep the vegetable flavor interesting. The garlic and bacon peperoncino with enoki mushrooms was delicious, with the unique taste of enoki mushrooms complementing the spiciness and aroma of the peperoncino. The main dish of grilled walleye pollack and island pork was outstanding, with the walleye pollack being crispy and fluffy, and the grilled pork having a completely different umami flavor than usual pork. The fact that the chef is also a patissier was evident in the Haskap blueberry clafoutis dessert, which was so delicious that it almost made me forget about the wine. Honestly, I would go back just for the dessert! French cuisine may not be something you have every day, but it's fun to go occasionally. If you want to enjoy French cuisine surrounded by nature in Furano, be sure to visit Le Goroua Furano at the New Furano Prince Hotel! #Hokkaido #HokkaidoGourmet #HokkaidoEats #FuranoEats #FuranoGourmet #LeGorouaFurano #FrenchEats #Foodie #April22 #NewFuranoPrinceHotel

I visited "Le Goroua Furano" in Furano City. It is a French-Italian restaurant located on the grounds of the New Furano Prince Hotel. I made a reservation in advance by phone as it is a completely reservation-only establishment. It seems that the scriptwriter Kuranomoto Akira is involved in this restaurant. Before visiting this restaurant, I did some research on Kuranomoto and found out that he is a very talented person. "Le Goroua Furano" seems to focus on Hokkaido ingredients due to its location. The chef has previously operated a restaurant in Omotesando and Gaienmae in Tokyo, so my expectations were high. The restaurant is located in a house on the hotel grounds. Upon opening the door, I was greeted by the warmth and the cozy atmosphere of the restaurant with its wooden interior. I ordered the "Le Goroua Hokkaido Dinner" (15,500 yen including tax). Here is a breakdown of the dishes in order: - Seasonal potage and bite-sized appetizer: Pumpkin potage and pate de campagne. The pumpkin potage was sweet with a nice balance of acidity from the pickles and richness from the pork pate. - Today's appetizer: Scallop and halibut carpaccio with Hokkaido vegetables. The scallop was large and the halibut was protein-rich, complemented by curry-flavored cauliflower. - Fresh fish dish from the fishing port: Oyster gratin and breaded halibut. The oyster gratin with Robiola cheese was mild and delicious, while the breaded halibut had a crispy texture and flavorful sauce. - Palate cleanser: Melon granita made with Yubari melon, which was refreshing and delicious. - Hoshizora Black Beef from Shikagotea: Roasted beef loin with a perfect balance of tenderness and smoky flavor from the wood fire. The accompanying potatoes and vegetables were also sweet and flavorful. - Homemade bread with buckwheat flour: Warm bread with a hint of aroma, perfect when paired with Hokkaido butter. - Today's dessert: A choice of four desserts. I chose blueberry clafoutis and haslop, which had a warm sweetness that paired well with the ice cream. The restaurant was truly exceptional, and the service provided by the staff, including the charming Madam, was impeccable. The Furano red wine we enjoyed (Bear's Evening Drink) was spicy and complemented the dishes perfectly. I believe that as tourists, it is important to contribute to the local community, and I hope that this review can help in some way. Payment was made with a credit card, and Seibu Prince Club points can be earned, so I recommend using it if you have one. Overall, the dining experience was delightful, and I look forward to visiting again. Thank you for the wonderful meal.

This was the best lunch. Each ingredient had a distinct flavor, but they all came together harmoniously without clashing. The salad, seafood, meat, and dessert were all perfect! I was brought here for my birthday, and not only was the surprise dessert service wonderful, but the hospitality and kindness of the staff really stood out. Lunch is especially worth it. I will definitely visit again with my family.

The appetizers to the main meat dish were sophisticated in taste and presentation. The main meat dishes, in particular, were delicious. I ordered the red wine stewed beef and the charcoal-grilled beef, both of which were exquisite! The location was also lovely, allowing for a relaxing and enjoyable dining experience.

Summer trip to Hokkaido. Staying in Furano for one night was not just to see the lavender, but it wouldn't be an exaggeration to say it was mainly to visit "Le Galois Furano". A restaurant produced by Mr. Kunimoto. Actually, I haven't seen "Kita no Kuni Kara" (a TV show), but I have had this restaurant bookmarked for a while. I really wanted to use it for dinner, but I had to go to Asahikawa that night, so I ended up using it for lunch. We had the "Hokkaido Seasonal Lunch ¥5,300". - Corn Vichyssoise and Caprese - Assortment of seafood - Hearty Gazpacho - Main course: Shinshu "Starry Night Black Beef" charcoal-grilled or red wine-braised beef cheek - Homemade bread with soba flour - Today's dessert - After-meal drink Even for lunch, it was a course full of variety. I wanted to start with some champagne, but I had to drive... so I held back and had sparkling water, while my partner enjoyed the sparkling wine. I was envious. As for the food, I was first amazed by the "Corn Vichyssoise". It was exactly like corn itself. The sweetness of the corn spread in my mouth. The "Assortment of seafood" included oysters, scallops, spear squid, flounder fritters, and plenty of Furano-grown vegetables in a salad. The richness of the vegetable flavors surprised me. And the various seafood items had flavors that matched the vegetables. The "Hearty Gazpacho" was also characterized by its rich flavor. Various vegetables, including tomatoes, melted in the mouth. I could keep savoring this forever. No, I want to drown in the sea of Gazpacho because of its deliciousness. The main course was the meat. The "Starry Night Black Beef" was charcoal-grilled in the unique style of Le Galois. The surface was crispy and colored, while the inside retained the rareness of the meat. When I put it in my mouth, the taste of the meat spread. The meat juice spread gently. The meat was delicious without being overwhelming, and the refined fat was also enjoyable. Oh, meat is so delicious. The freshly picked mountain wasabi that accompanied it was also delicious. The sharp spiciness enhanced the flavor of the meat. For dessert, we chose "Furano Strawberry and Crème Chantilly", "Furano Fully Ripe Red Meat Melon", and "Chocolate Terrine and Milk Ice Cream". The sweetness of the Furano strawberries was surprising, and of course, the seasonal melon was also irresistible. The course was enjoyed to the end. The combination of the majestic nature of Hokkaido outside the window and this exquisite cuisine was pure luxury. I also stayed at the New Furano Prince Hotel, so I really wanted to use it at night, but I'll save that for next time.

In 2016, the popular French restaurant "Le Gorow" closed its location in Omotesando and moved to Biei-cho. Finally, in 2018, they opened in Biei. I have been visiting the restaurant since the 2000s when it was in Omotesando, so it was my first time visiting in Biei. Madame Keiko Otsuka welcomed us with the same elegant atmosphere as before. The private room we were seated in had a fantastic view of the green surroundings, with Madame's beloved horses visible in the distance. The setting was even more emotional at dusk. I heard from a book by Mika Kitamura and Expo Ambassador Kaoru Koyama that the restaurant had changed from French to Italian, which surprised me. When I mentioned this, Madame Otsuka assured me that while they also make pasta, the essence of the restaurant remains the same. I decided to go with the main course and, of course, their signature "Le Gorow Salad." The first dish was a chilled corn soup, which was very sweet, balanced nicely by the consomme jelly on top. Then came the famous "Le Gorow Salad," a generous mix of about 30 ingredients that delighted both the eyes and the palate. The dressing, with its tangy and salty flavors, was refreshing for summer. The homemade "Summer Vegetable Gazpacho" was also offered, which was flavorful and rich despite being cold. The "Hoshizora no Kuroushi" beef from Biei was cooked over a wood fire, giving it an ethnic touch. The dessert choices included options like "Strawberry Soup with Blancmange" and "Biei Melon," but I opted for the classic "Grapefruit Pudding," which was as delicious as ever. I enjoyed a leisurely coffee to end the meal and savored the night in Biei. Chef Kenichi Otsuka, who I hadn't seen in about six years, made appearances throughout the meal, showing his usual calm demeanor. The restaurant was fully booked that day, so reservations are a must. A must-visit restaurant in Biei, as it was praised by the renowned writer Sou Kuramoto from "Kita no Kuni Kara."

Walking through the cool shade from the parking lot at New Furano Prince Hotel, a house nestled in the greenery comes into view with smoke rising from the chimney, creating an exciting atmosphere for the senses. The corn soup, with its rich sweetness from the land, is a delight. The homemade bread with soba flour is irresistible. The salad, almost like a main dish in itself, is so luxurious that it already fills you up. The star of the meal, the Hoshizora Wagyu beef with mountain wasabi, offers a refreshing bite with just the right amount of chewiness, enhancing the flavor with each bite. Finally, the strawberry blancmange is a perfect finish to a lunch filled with the bounty of the land.

Lunch is by reservation only. The seasonal lunch is 3,270 yen today, featuring mountain trout dishes. The lunch from the field is 3,900 yen, with ratatouille spaghetti and venison. The cornbread with butter has a strong refrigerator taste. The pumpkin soup has a strong pickled taste. The pasta has a slightly spicy garlic flavor. The cold soup with red bell pepper and tomato jelly has a strong tomato taste at first, but the mousse at the bottom has a good flavor. I'm not a fan of tomatoes, but I enjoyed it. Both main dishes have a strong and delicious flavor. For dessert, I chose grapes and strawberries, both of which were delicious. The meal ended with bitter coffee and baked goods.

When the restaurant was still a small counter French (as I remember), I used to visit it many times in Omotesando. However, this was my first visit since it moved to Furano. The menu included: 1. Capuccino-style corn soup made with freshly picked corn 2. Le Gorois salad (scallops, smelt, salmon, salmon tartare, and cheese from Rakusha) 3. Pasta with cheese from Rakusha 4. Potato potage with consomme jelly 5. Choice of grilled deer or lamb from Chairo Memboku Farm 6. Choice of ripe strawberry cream or grapefruit pudding 7. Fresh mint tea 8. Cornbread with buckwheat flour baked in-house. The restaurant continues to shine with its unwavering dedication to using Hokkaido ingredients. The meat and homemade bread are grilled slowly over firewood, resulting in a deliciously juicy finish. My anticipation for visiting Hokkaido has grown once again.

Restaurant located on the grounds of New Furano Prince Hotel. As you walk down the slope surrounded by trees in front of the hotel, you will see the restaurant. It has a calm atmosphere and a beautiful location with large windows overlooking the stunning nature. The restaurant was produced by the scriptwriter Kurasawa Akira. The chef couple who previously had a restaurant with the same name in Omotesando, Tokyo, now run this restaurant in Furano. Since it's a reservation-only restaurant, we made a reservation before visiting. For lunch, we chose the "Gifts from the Field Lunch" course (3,900 yen including tax and service charge). We also ordered a non-alcoholic Chardonnay sparkling drink (1,200 yen) as we arrived by car. We were served homemade soba flour bread first, which was crispy on the outside and chewy on the inside. The "White Asparagus Blancmange and Marinated" dish was smooth and aromatic, allowing us to fully enjoy the flavor of the white asparagus. The "Green Asparagus and 4 Kinds of Ceviche Oyster Poêlée" included seasonal green asparagus and a variety of ceviche with octopus, herring, smoked salmon, and trout. The pasta dish we chose was the "Butterbur Sprout Pasta," which had a pleasant bitterness from the butterbur sprouts and a touch of spiciness from the chili pepper. For the main course, we selected the "Cherry Trout Meunière," which had a tender texture and a balanced sweetness and umami flavor. The dessert options included two strawberry-based dishes and one chocolate-based dish. We chose the "Blancmange Strawberry Soup," which had a refreshing taste. Coffee or tea was offered as a post-meal beverage, and we chose coffee, which was served with a small sweet treat. Both the hostess and the chef were very kind and provided detailed explanations of the dishes. We enjoyed a leisurely meal while admiring the abundant nature from our window seat!

The building surroundings are also lovely. The interior design and view from inside the restaurant are beautiful. MeMe ordered the "Yubari apple cheeks" and Mel ordered the "White wine (from Furano)" for a toast. The course meal chosen was the "Furano Forest Course". The meal started with a warm "Hokkaido earth's bounty bouillon soup" followed by two types of homemade bread with Hokkaido butter. The salad and caprese included ham and scallops, along with some vegetables. MeMe chose the "Chilled soup with white onion" and Mel chose the "Chilled soup with carrots". Both soups were served in red and white bowls, giving a festive touch. The pasta dishes were customizable, with MeMe choosing the "Tomato, onion, and bacon pasta" and Mel choosing the "Anchovy and cabbage pasta". For the main course, MeMe had the "Charcoal-grilled Ebe pork" and Mel had the "Grilled fresh fish", which was "Black sole" that day. Dessert options were available, with MeMe choosing the "Grapefruit pudding" and Mel choosing the "Furano melon". They both enjoyed some coffee and petit fours to end the meal. The total cost was 700 yen for the Yubari apple cheeks, 1,000 yen for the white wine from Furano, and 10,500 yen for the Furano Forest Course.

French restaurant located on the grounds of New Furano Prince Hotel under the supervision of Chef Satoshi Kuramoto. The window seats offer a vast view of lush greenery with horses grazing freely in the distance. The chef, originally from Nagano Prefecture, trained at the French restaurant "Petit Pois" in Tokyo and was previously the owner chef at "Le Gorowa" in Omotesando. The pastry chef, who loves horses, is also from Nagano. The restaurant opened in 2018 and offers a seasonal lunch menu for 5,300 yen, with a choice of dessert from three options. The menu features Hokkaido's seasonal ingredients, such as the prominent white asparagus in the appetizer and the impressive green asparagus as a side dish. The homemade bread, made with buckwheat flour, is crispy on the outside and chewy inside, served with rare Hidaka butter. The colorful appetizers stimulate the senses with fresh and juicy local vegetables. The main course features the light and flavorful meat of the "Starry Night Black Cow" breed, complemented by a wasabi sauce. The tomato and carrot mousse soup is rich and fruity, highlighting the flavors of the ingredients. For dessert, the roasted green tea and strawberry parfait and the strawberry bavarois were delightful. Despite opting for the 5,300 yen course, the quality of ingredients, the culinary offerings, the service, and the ambiance of the restaurant were excellent, leaving me completely satisfied and eager to return for dinner.

I finally reunited with that wonderful dish! I heard that it opened next to New Furano Prince Hotel, and I was worried if it was part of the hotel's restaurant, but the world of RugoRo was faithfully recreated without any deviation. It's far from Tokyo, but I want to come back again!

I stayed at New Furano Prince Hotel for skiing, and when I didn't feel like going to the hotel's own restaurant or into town, the hotel recommended this restaurant to me. It turned out to be a tenant of the Prince Hotel, and when I looked it up online, I found out that it was a restaurant run by a chef with the same name who used to be in Aoyama, Tokyo. Although I had heard of the name before, I had never been to the restaurant in Tokyo, so I made a reservation right away. It was a bit of a walk from the hotel, but since it wasn't snowing, I arrived quickly at this atmospheric place in the middle of the forest. The menu was only available in course meals, priced at 10,800 yen including tax and service charge, which was quite reasonable. The chef focuses on using local ingredients such as vegetables, seafood, and meat from Hokkaido. The signature salad was packed with local ingredients and was quite filling. The appetizer in the 10,000 yen course was about half the size of this salad, but the entire course was quite substantial. I had a glass of Furano wine with the meal, which was crisp and paired well with the dishes. The duck confit and chicken for the main course were both well-prepared and satisfying. I don't know much about Furano in Hokkaido, but I was a bit worried about whether there was enough market for such restaurants to thrive in the area. Maybe there are a lot of tourists visiting? I only come here for skiing, so I'm not sure, but both the chef here and Kuramoto Satoshi seem to have a charm that attracts people. I hope that these kinds of restaurants can continue to thrive for a long time.

On Valentine's Day, the temperature in Furano reached minus 20 degrees. Despite the cold weather, I couldn't turn back as I had been looking forward to this reservation. It was my first visit and there were few customers due to heavy snow. When I entered at the opening time of 5:30 PM, the madam told me about a special menu available for the 4 days including Valentine's Day. I gladly accepted and also received a complimentary drink. The meal started with a bite-sized pizza and then various dishes made with local ingredients were served, such as scallops from Notsuke, pasta with sea urchin from Rausu, and a pie using beef from Biei under a starry sky in Shintoku. I enjoyed the flavors of Hokkaido throughout the meal and was very satisfied with the dishes, including the other plates as well.