EVENTS
[Rossi] Hokkaido MAKER'S PARTY to be held on March 22 (Saturday) - A delicious evening enjoying food and wine from producers currently attracting attention in Japan
Rossi is a cheerful trattoria located on the top floor of a hotel, where you can enjoy a relaxed atmosphere with dishes continuously brought out from the vibrant open kitchen and a selection of fine wines. The extensive à la carte menu features dishes crafted with seasonal ingredients sourced from producers across Japan, whom the chef team has met during their travels.
On Saturday, March 22, 2025, we will host a "Maker's Party," bringing together popular producers from Hokkaido, a region famous for its culinary treasures, selected from those Rossi has met over the years.
On the day, we will be serving delicious, fun, and plentiful top-quality wines and ingredients in collaboration with producers of wine, cheese, meat, and other products that are currently garnering attention in Japan. The dining room, where you can usually dine while enjoying the night view, will be transformed for one night only into an even more vibrant and bustling party venue. Please come and enjoy this special opportunity to savor food and wine while learning directly from the producers about their products.
[Rossi x Hokkaido Maker's Party Event Overview]
On the day, we will have a festival-like booth setup where you can purchase a variety of wines and dishes with tickets.
[Date and Time]
Saturday, March 22, 2025 15:00 OPEN 23:00 CLOSE (Entry and exit during the event is permitted)
From 21:00 to 23:00 there will be a DJ on the rooftop during the AFTER HOURS
22:00 Last food order 22:30 Last drink order
(Some items may sell out before the last order.)
[Admission Fee]
Advance booking: 2,000 yen (2,500 yen on the day) Includes 1,000 yen worth of food/drink voucher
[How to make a reservation]
For online/prepaid reservations, please use this link or the application button at the bottom of the site.
※Payment methods on the day are cashless. Credit card, PayPay, transportation, Quickpay, iD
※Children allowed
[List of Makers participating in the Rossi x Hokkaido Maker's Party]
[GOOD GOOD MEAT]
Maison is the world's first free-range grass-fed Wagyu beef.
In Japan's meat culture, where fat marbling is considered the hallmark of quality, we respect the natural ecosystem by exploring the theme, "Why do people eat meat?" This marks a new era in livestock farming, with initiatives to graze grass-fed Wagyu beef, as well as sheep, pigs, and Ezo deer—a species native to Hokkaido. This movement represents a shift towards more sustainable and respectful animal husbandry practices.
They quickly transitioned from the conventional barn-style grain-fed livestock farming that relies on imported feed, to leading in pasture-based, grass-fed livestock farming that utilizes locally available resources. They practice truly sustainable livestock farming, mindful of the ecological flow from mountains to sea, which has garnered significant attention from producers.
Cultural figures from all over the world have already begun to gather to experience the beginnings of a new Japanese food culture.
[Fattoria Bio Hokkaido]
Given the Japanese temperament and high-quality ingredients, why is it that Japan doesn't produce real cheese?
During a visit to the renowned long-established Italian restaurant in Tokyo, "Elio Locanda Italiana," the owner Elio mentioned the quality of Japanese wine and cheese. This conversation inspired the company to bring in Italian cheese craftsman Giovanni Graziano in 2012, realizing the production of domestic cheese by authentic artisans using 100% Hokkaido raw milk.
Since its founding, Giovanni's cheeses have been highly acclaimed and have won numerous gold awards. In 2024, at the Artisan Cheese Awards, the first cheese competition based on global standards to be held in Japan, our mozzarella won the Super Gold award, the highest award in the pasta filata category. Giovanni's mozzarella, recognized by both itself and others as the best mozzarella in Japan, is currently impressing many Japanese gourmets.
【Vina de oro Bodega】
Mr. Kaneda, the owner, aspired to become a professional soccer player during his student days but felt limited by his own abilities and gave up. After graduating from university, he pursued a career in winemaking. He started his career at a winery in his hometown of Yamaguchi Prefecture for one year. This was followed by four years of training under Mr. Kiichiro Ochi in Yoichi, Hokkaido, which became the catalyst for his career, before he became independent.
Attracted by the land of Asahidai, Hokkaido, he settled there in 2015. He planted grapevines in 2016 and established his own winery in 2018. In the same year, he achieved his first release as the youngest winemaker in Japan.
Since 2018, the company has publicly declared its two missions: "To produce the highest priced and best-selling wine in Japan" and "To support athletes in their second careers." Now, among the more than 450 wineries in Japan, its wines fetch the highest prices and sell out immediately, making it the winemaker that is currently attracting the most attention from Japanese wine lovers.
[Niki Vineyard]
In 2015, Wakai was one of the first to settle in Asahidai, Niki-cho, Yoichi-gun, an area of abandoned farmland and hills that had yet to be home to a single winery and no history of wine production. The landscape that Wakai saw from Asahidai at the time has now become something that all of the nearly 10 winemakers who have vineyards in Asahidai can be proud of.
The 2-hectare vineyard is planted with three grape varieties: Pinot Noir, Pinot Gris, and Chardonnay, all situated on south-facing slopes. The first vintage was produced in 2019. The wine, "Snoglys," is noted for its fragrant aroma and refined acidity, exuding a sense of mature elegance.
Wakai has a long career as an architect. In the near future, when Asahidai becomes world famous as a wine producing region, Wakai's wine and architecture will occupy a large part of the Asahidai landscape.
[Su Herbs]
Yoko Tagami, who worked at a PR company and was in charge of many beauty clients, and later founded and served as director of organic beauty brands "Effe Organic" and "Celvoke", moved to Hokkaido in 2022 and began cultivating herbs on a farm within her husband's winery in order to further grasp and delve deeper into her career to date.
Taking the opportunity of launching the brand in 2023, they have repeatedly learned from domestic herb and tea producers and applied this knowledge to their own herb fields, thereby establishing their style as a herb producer. By focusing on the concept of "vegetables," they aim to produce herbs with a robust and wild flavor, fully utilizing the characteristics of Asahidai, such as the morning sun and the flow of breezes.
We plan to offer a variety of herb-based services in the future, but for now, why not create a moment of relaxation in your daily life with Su Herbs' flagship herbal tea, which is not only beautiful to look at but also has a wonderful aroma?