Kammui Adventures follows James Beard award winning chef Stuart Brioza’s (State Bird Provisions, San Francisco) journey across Hokkaido.
Episode 3 highlights include Hakodate’s famed fish market and the emerging wine region of Yoichi with natural wineries recently made famous by acclaimed restaurant Noma, such as Domaine Takahiko and Domaine Mont.
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Kammui curates premium adventures & nature based experiences in Japan. You can now book a 3-night 4-day “Kammui Adventures” inspired by Stuart’s journey across Hokkaido.
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Kammui Adventuresはジェームス・ビアード賞受賞シェフ、スチュアート・ブリオーザ氏（State Bird Provisions、サンフランシスコ）とともに北海道を横断する旅に出発する。
エピソード3のハイライトは、函館の有名な魚市場と、ドメーヌ・タカヒコやドメーヌ・モンといった、最近評判のレストラン「ノマ」によって有名になったきたよ余市ナチュールワイナリー。
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Kammuiはプレミアムなアドベンチャーと自然体験をキュレーションしています。スチュアートの旅にインスパイアされた3泊4日の「カムイ・アドベンチャー」も予約できるようになりました。
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I’m Stuart Brioza. I’m a chef from San Francisco. I’m traveling around Hokkaido with Kammui on a culinary and outdoor adventure. Come join me. Our next stop was Hakodate, which I was so excited about. Hakodate is located at the island’s Southern tip and is most famous for its delicious seafood. I wouldn’t call it a fishing village, but it feels that way. It’s got a very small town feel with an amazing fish auction. I met up with Taro, a Tokyo-based chef who flew over to join us and served as our Kammui guide at the market. This is a localized market focused on indigenous species, fished between Hokkaido and Honshu. The variety was amazing. Although, Taro mentioned the summer months are less abundant. But if he didn’t say anything, I wouldn’t have known. Dayboat fishermen deliver their catch where the auctioneer quickly sets the pace and vendors place bids. In another example of Japanese efficiency, the whole process is less than 15 minutes, and the vendors collect their seafood where they are then processed, packaged, and sent off for delivery. As a chef in San Francisco, I work with a lot of local anchovies, so I’m always on the look out for small baitfish. The idea was to purchase some of these anchovies and process them in the market where I shared a cutting table with a master. On that evening, Taro skillfully prepared our dinner. As a sous-chef at Pinon, a fashionable French restaurant in Tokyo, His culinary expertise shone through. Taro’s familiarity with every fisherman and farmer who contributed to our meal added a special touch. We all were truly grateful for his culinary skills and his deep knowledge of the local ingredients. The meal he crafted for us was nothing short of magnificent. Hokkaido boasts a burgeoning wine region, and at its heart lies Yoichi. Our Kammui guide was the talented photographer and local legend, Yoichi Watanabe, who led us on a captivating tour through rolling hills and vineyards as we cycled from one winery to another. In Yoichi, individuals from diverse backgrounds unite under a common passion for organic farming and sustainable agriculture, crafting some of Japan’s most remarkable wines. Domaine Mont is wine created by a passionate snowboarder, looking for something to do in the summer. Japanese wineries are trailblazing their own style, working within unique conditions characterized by humidity, heavy rainfall, and volcanic soils. As the name suggests, Low Brow Winery is inspired by indie rock subculture, contrasting with the refined and revered Domaine Takehiko. Winemaker Takehiko Soga’s philosophy of Domaine Takehiko is simply complex. Umami drives his philosophy, and he coexists with the idea that umami is everywhere. Not just in food. It’s in the air that we breathe. It’s in the water that falls from the sky. It’s in the soil and the forest floor that his grape vines are growing from. His belief in the sense of place comes through in his wines as they showcase a unique terroir specific to Yoichi.