LUX TOYA(en)

CONCEPT

Toya, Hokkaido has mineral-rich soil created by nature, and Hokkaido is also a treasure trove of some of the best ingredients.
At "LUX TOYA", we offer French-style creative cuisine under the supervision of Chef Takashi Iijima,
who trained at a 3-star restaurant in France,
served as executive chef at a 5-star hotel in Japan,
and knows all about Hokkaido's ingredients.
The head chef at LUX TOYA is Naoto Ikeda, who trained under Chef Iijima at the French restaurant at The Windsor Hotel TOYA Resort & Spa. With the theme of local production for local consumption,
we use carefully selected seasonal ingredients from Hokkaido, mainly from Toya, to provide a innovative dishes that make full use of the ingredients.

VENUE

Main Venue

Herbal Lanch(In operation only from May to the end of October.): 4 to 24 people (12 people indoors + 12 people on deck); An herb garden with a great view of Lake Toya. You can also enjoy making original herbal tea and herbal water with your favorite herbs, horse trekking, canoeing on the shores of Lake Toya, harvesting seasonal vegetables and fruits, and watching the Lake Toya long-run fireworks at night. Meals are served indoors and outdoors, so it can be used even in rainy weather.

〒049-5723 44 Tsukiura, Toyako Town, Abuta District, Hokkaido

business hours:
Lunch time 11:30-15:30
Dinner time 17:30-21:00

Accommodations in the Niseko/Rusutsu Area

In the Niseko/Rusutsu area, we offer private chef services for accommodations with kitchens, and for groups of 20 or more, we also offer catering services at hotel and villa event venues and gardens./p>

We also provide catering services to villa, condominiums, and other accommodation facilities in the surrounding areas of Toyako, Rusutsu, and Niseko. Please inquire for additional information on the travel expenses involved.

DISH INTRODUCTION

At LUX TOYA, we offer authentic French-style BBQ cuisine by chefs who have worked at five-star hotels in Japan and who know everything about Hokkaido ingredients. With the theme of local production for local consumption, we use all carefully selected seasonal ingredients, mainly from Toya, and the main dish is venison game. Each menu is prepared by top chefs and served by our service staff.

COURSE

Selected Hokkaido Ingredients
Superior Course Sample Menu

welcome drink

Herb cordial soda

Appetizers

Assortment of 3 Amuse-bouches
Deep-fried marinated mountain yam
and mushrooms
Spinach dressed with sesame sauce
Salmon and avocado gougère

Soup

Potato potage
with olive oil and croutons
Baguette

Hot Dishes

Pan-seared white fish and shrimp
White wine and herb butter sauce
Roasted venison
served with grilled seasonal vegetables

Rice

Mini seafood bowl
Tuna, Salmon roe, and Botan shrimp

Dessert

Apple pie with seasonal fruit
Home-made herbal tea
＊Please note that the menu is subject to change based on the availability of ingredients

Selected Hokkaido Ingredients
Deluxe Course Sample Menu

welcome drink

Herb cordial soda

Appetizers

Assortment of 3 Amuse-bouches
Deep-fried marinated mountain yam
and mushrooms
Spinach dressed with sesame sauce
Salmon and avocado gougère
Seared Scallop Salad

Soup

Potato potage
with olive oil and croutons
Baguette

Hot Dishes

Pan-seared white fish and shrimp
White wine and herb butter sauce
Roasted Wagyu sirloin of beef
served with grilled seasonal vegetables

Rice

Mini seafood bowl
Tuna, Salmon roe, and Botan shrimp

Dessert

Apple pie with seasonal fruit
Home-made herbal tea
＊Please note that the menu is subject to change based on the availability of ingredients

Selected Hokkaido Ingredients
Japanese Course Sample Menu

welcome drink

Sake or Roasted green tea

Appetizers

Abalone Chawanmushi
(Steamed Egg Custard)
Assorted Sashimi

Tempura

Shrimp, Mushrooms, Pumpkin, Lily Bulb

Main Course

Wagyu Sirloin and Round of beef
Sukiyaki
or
Shabu-shabu
or
Yakiniku
served with Seasonal Vegetables

Rice

Inari Sushi
(Sweet fried Tofu pouch Sushi)

Dessert

Shiratama Zenzai
(Sweet Red Bean Soup with Rice Flour Dumplings)
Green Teas
＊Please note that the menu is subject to change based on the availability of ingredients.

Selected Hokkaido Ingredients
Premium Course Sample Menu

welcome drink

Sparking Wine or
Herb Cordial Soda

Appetizers

Assortment of 3 Amuse-bouches
Deep-fried marinated mountain yam
and mushrooms
Spinach dressed with sesame sauce
Salmon and avocado gougère
Seared Scallop Salad

Soup

Potato potage
with olive oil and croutons
Baguette

Hot Dishes

Grilled King crab
Roasted Wagyu sirloin of beef
served with grilled seasonal vegetables

Rice

Mini seafood bowl
Sea urchin, Tuna, Salmon roe, Botan shrimp

Dessert

Apple pie with seasonal fruit
Home-made herbal tea
＊Please note that the menu is subject to change based on the availability of ingredients

Price

Superior Menu：¥25,000
Deluxe Menu：¥35,000
Japanese Menu：¥40,000
Premium Menu：¥45,000

A catering service to accommodation facilities around Lake Toya, Niseko and Rusutsu.

Number of people: From 6people(minimum guaranteed for 6 people at adult rate)

Cancellation policy:14days ～20%,7days～40%, 2days～80%, 1day-the day 100％

＊From Dec. 20 to Jan.3, the menu will be over ¥35,000 menu
＊There will be minimum guarantee of ￥350,000 for 10 people on Dec. 24,25, 31, Jan 1.
＊Children under 12 years old are half price.
＊Prices include transportation , catering service costs and consumption tax.
＊The menu will be create blend of Japanese and Western cuisine