Interview

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  Creative Expert
  Hotel Design Unit, Design Group, Group Leader
  Experience Space Design Division
  Design Center, TANSEISHA Co., Ltd.

  石井 康祐 Ishii Kosuke

  Active mainly in designing hospitality spaces such as hotels, as well as commercial spaces including retail shops and restaurants, and communication spaces such as offices. Drawing on the experience and knowledge gained from working across a wide range of fields, he values both the user’s perspective and the client’s perspective, while continually taking on the challenge of creating new designs.

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  Q1What was the design concept you focused on most in this renovation?

  The design concept is “The North Land.” We linked the spacious existing restaurant—with its high ceilings and open atmosphere—to the vast natural landscape of Hokkaido, the source of the ingredients. We expressed this by incorporating dynamic design elements and features inspired by nature.

  Q2Did you incorporate any materials or color choices to express the essence of Hokkaido?

  We incorporated natural textures such as wood, earth, and stone. In addition, the lounge, dining corner, and private rooms each feature a color scheme inspired by the fresh greenery and late autumn of the northern land. To express regional character, part of the base of the live kitchen uses Sapporo soft stone. The artwork above the live kitchen is designed to resemble a tree, combining four colors that evoke the four seasons of the earth. The artwork in the private rooms is shaped like a hollowed-out log and uses Hokkaido elm and onko (Japanese yew) wood.

  Q3What design differences did you focus on for the buffet area, lounge area, and private rooms?

  In the lounge area, the chairs are sized more generously to create a more relaxed atmosphere, and the symbolic circular island-shaped drink counter serves as a distinctive feature, making the space visually iconic even from outside the restaurant. The dining area is arranged flexibly with bench seating and dining chairs to accommodate a wide variety of guests. In addition, the lounge area is designed with green as its main color to evoke the fresh greenery of spring and summer, while the dining area uses orange as its main color to evoke the image of late autumn. For the private rooms, the two spaces are differentiated by using two color schemes, similar to the lounge and dining areas.

  Q4What specific points did you focus on to ensure guests feel “comfort”?

  The color scheme of the lounge, dining corner, and private rooms incorporates earth tones inspired by the fresh greenery and late autumn of the northern land, offering a balanced sense of uplift and calm. The size and texture of the chairs, as well as the indirect lighting in the evening, are key elements that help guests feel comfortable.

  Q5Did you incorporate any creative ideas in terms of natural light or lighting design?

  A lighting plan that can change according to the scene—morning, daytime, and evening.
  In the evening, indirect lighting creates a calm and refined dining atmosphere.
  By installing a new pendant light inspired by the image of tree branches, it also adds a touch of elegance.

  Q6What design features were used to create a private room atmosphere?

  It is placed in a calm area at the back of the dining space, where a window allows natural light to enter, creating a sense of brightness and openness. The carpeted floor provides a comfortable feel underfoot, and the texture of the wooden walls combined with accent art creates a sense of privacy and a relaxed atmosphere.

  Q7How did you aim to enhance the “dining experience” through design?

  I focused first and foremost on highlighting the buffet corner, which is the greatest attraction of a buffet restaurant. By consolidating the buffet corners that had previously been scattered, guests can now view the wide variety of offerings at a glance, heightening their sense of anticipation. By completely renewing the live kitchen—where the chef is the star—into a more symbolic stage, we enhanced the sense of live performance and sizzling appeal, further boosting guests’ expectations for their meal.

  Q8How did you consider harmony with the overall hotel image in this renovation?

  The guest room floors completed in December 2024 were developed around the theme of natural elements, and this time as well, the design theme was “Grandeur,” representing the magnificent earth rooted in the hotel’s ground floor. Based on this theme, we connected the design concept with “The North Land.”

  Q9What are some details you were particular about, even if customers might not notice?

  For the larger elements, the façade (front design) and the lattice partitions were created with the silhouette of a grove of trees in mind, and the same motif was expressed more boldly in the wall design. Curves were incorporated into areas where hands touch, such as the edges of chairs and tables, to convey a sense of warmth and softness to the touch.

  Q10What message do you want to convey to visitors through the design?

  We want guests to fully feel the warmth of Hokkaido’s natural environment in the newly reborn restaurant “Grandeur.”

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  Chef, All Day Dining Grandeur
  Sapporo Prince Hotel

  錦織 弘将 Nishikiori Hiromasa

  Joined Sapporo Prince Hotel in 1991. He honed his skills as a teppanyaki chef at the steakhouse “Steak House Katsura,” valuing a sincere approach to each ingredient. Drawing on that experience, he continues to deliver freshly prepared dishes full of flavor and a sense of live performance.

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  Q1In conjunction with the renewal, what changes did you make to the culinary concept?

  We had already been using local ingredients, but we have now shifted toward “simple preparation that allows the natural qualities of the ingredients to stand out” even more. When guests sit down to their meal, we aimed to create dishes that make them immediately feel, “This is the taste of Hokkaido.”

  Q2What were the key points you focused on when using ingredients from Hokkaido?

  Hokkaido is vast, and each region has its own seasonal ingredients. We communicate closely with our suppliers, valuing the “best season” for each Hokkaido-sourced ingredient, such as meat, seafood, and vegetables. We also make sure our staff understand which producers grow what and how, so they can convey this information to our customers.

  Q3How do the dishes differ between the buffet and the lounge?

  At the buffet, we focus on variety and a lively atmosphere so that guests can “enjoy it as if traveling through Hokkaido.”
  Meanwhile, the lounge is a space where guests can relax and enjoy conversation, so we offer slightly more casual menus such as “Bismarck-style pizza topped with Hokkaido bacon, onions, and a soft-boiled egg” and “hotel-made truffle mixed noodles.”

  Q4Have you made any special efforts to make the dining experience more memorable for guests?

  Aiming for a “buffet as an experience,” we make full use of the live atmosphere of the open kitchen. We value creating presentations that can be enjoyed with all five senses, such as grilled dishes and seasonal items finished by the chef right before your eyes.

  Q5What aspects did you particularly focus on regarding appearance and presentation?

  While maintaining the refined elegance expected of a hotel, we paid close attention to a presentation style that highlights the natural colors and textures of the ingredients themselves.
  We especially emphasized the “colorfulness” that evokes the nature of Hokkaido, such as vegetables and seafood.

  Q6What would you like to focus on when creating seasonal ingredients and menus?

  In spring, mountain vegetables and asparagus; in summer, corn and melon; in autumn, mushrooms and potatoes; in winter, seafood and dairy products—our goal is to create menus that make full use of the blessings of each season and offer a lineup that makes guests want to visit again each time the season changes.

  Q7What ingredients or cooking methods do you use to help guests feel the “Hokkaido uniqueness”?

  I believe that “trusting the power of the ingredients themselves” is what makes something feel like Hokkaido. I focus on cooking that brings out the natural flavors of the ingredients without adding anything unnecessary.

  Q8With the new menu, which dish would you especially recommend, and why?

  I recommend the “Whole Roasted Chicken with Herbs and Lemon.” It is slowly cooked at a low temperature to draw out the full flavor of the meat. The style of carving it right in front of you allows you to enjoy not only the aroma but also the warmth as it is served.

  Q9As a chef, what message would you like to convey to customers through your cuisine?

  My hope is that guests can “easily enjoy the richness of Hokkaido’s food here at the hotel.” Not only on trips or special occasions, but even in ordinary moments, I want the time spent here to feel “a little special.” With that in mind, I prepare each dish with care.

  Q10What did you focus on as the space changed through the renovation?

  With the space becoming brighter and more open, I placed emphasis on a “light, fresh appearance” and “visual elegance” in the dishes. When the space changes, even the same dish can leave a different impression. I would be delighted if guests could feel the “new Sapporo Prince Hotel” through both the space and the cuisine.