For a limited time from January 24th to February 16th, seven restaurants in Omotesando Hills will be offering limited-time menus using "local Hokkaido cheese," including melted cheese and whitefish roe gratin and pizza made with seven types of local cheese.

Bar à Vin Partager "Shirako Gratin" (1,980 yen)
Last year's hugely successful event, "Hokkaido Local Cheese Expo," will be held again this year, and as a second collaboration project, restaurants in Omotesando Hills will be offering "Hokkaido Local Cheese" menus. "Hokkaido Local Cheese" is a general term for natural cheese made using high-quality raw milk from Hokkaido at dairy manufacturers and cheese factories throughout Hokkaido, a country known for its dairy farming. It is characterized by a taste that is full of the feel of an artisan's craft.

Bar à Vin Partager on the 3rd floor of the main building is introducing the "Shirako Gratin" (1,980 yen), which uses rich cod milt, "Kakuya Camembert" with its mild, creamy flavor, and "Kashiwa," a natural cheese made with artisanal care and aged for over four months, and is topped with white sauce. The "melty" texture of the cheese and milt is irresistible, making this a dish perfect for the cold winter.

Spätzle Cafe & Wine "German Pizza with 7 Cheeses from Hokkaido" (2,200 yen)
Spätzle Cafe & Wine, located on the third basement floor of the main building, is selling "German Pizza with 7 Cheeses from Hokkaido" (2,200 yen). The pizza is an adaptation of Flammkuchen, an extremely thin German pizza with a crispy and crunchy texture, using a total of 350g of seven different, unique Hokkaido cheeses, including Gouda, cheddar, and mozzarella.

Yasai-ya Mei's "Fried Oysters with Dried Dried Persimmons and Sea Oysters" (1,430 yen)
Yasai-ya Mei, located on the third floor of the main building, is now offering fried oysters with dried dried persimmons and sea oysters (1,430 yen). This unique set menu combines fried oysters, made with dried dried persimmons and additive-free mozzarella cheese, and fried oysters, made with Pacific oysters, which are in season in winter and packed with flavor. For a different taste, add pickled shibazuke tartar sauce to accentuate your taste.



Kageyamaro "Curry Beef Rice" (2,200 yen)
Kageyamaro, located on the third floor of the main building, serves "Curry Beef Rice" (2,200 yen), a mellow Chinese-style curry made by simmering beef belly with aromatic vegetables and spices such as garlic and shallots until it becomes soft and tender, and adding mozzarella cheese. It is also visually appealing, with plenty of toppings such as tomatoes and baby corn.

In addition to this, there is a limited lineup of menus that allow you to fully experience the charm of "Hokkaido Local Cheese." The "Hokkaido Local Cheese Expo 2020" will be held for four days from February 13th at Space O on the third basement floor of the main building. In addition to a tasting event where you can choose five types from about 40 types of cheese, and a drink corner offering wines that go well with the selected cheeses, approximately 300 types of cheese will be on sale. All products in the lineup are limited to 15 servings per day.

Come and experience the charm of "Hokkaido Local Cheese" to the fullest at Omotesando Hills.