Diners at Restaurant Molière, on Japan’s northern island of Hokkaido, enjoy the surrounding scenery through floor-to-ceiling glass windows, while savoring French-inspired cuisine in bright, modern surroundings.
Aside from its mountains and lakes, Hokkaido is Japan’s prime location for high-quality, natural produce. Chef Hiroshi Nakamichi draws on this natural abundance to skillfully blend French influences and his passion for Washoku—a traditional Japanese approach to cuisine that focuses on the seasons and culinary harmony. The restaurant’s philosophy is to use only fresh, local ingredients. Its seafood and fish are all caught in the seas that surround the island, with—mostly organic—meat and vegetables also sourced locally. The area’s unique geography offers numerous out-of-the-ordinary possibilities, including mountain-grown vegetables and dozens of varieties of potato, for which the island provides some 80% of Japan’s production. More sophisticated products can be found in abundance too: with foie gras and caviar sourced locally to supply the restaurant’s French-inspired dishes.
