Kammui Adventures follows James Beard award winning chef Stuart Brioza’s (State Bird Provisions, San Francisco) journey across Hokkaido.
Episode 4 culminates in Niseko where Chef Stuart crafted a special farewell dinner inspired by all the ingredients he got to discover throughout the Hokkaido adventure.
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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4はニセコでクライマックスを迎え、スチュアート・シェフが北海道のアドベンチャーを通して発見したすべての食材にインスパイアされた特別なお別れディナーを作ってくれました。
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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/ kammui_japan
フェイスブック：
/ kammui.japan
Kammuiのメーリングリストにご登録いただくと、最新の体験情報などをお届けします。
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https://kammui.com
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. As I traveled around Hokkaido, experiencing its natural beauty, I had the opportunity to pick up the best local ingredients. I was slowly curating a menu inspired by the places that we had visited. Seafood from Hakodate, melons from Furano, potatoes from Niseko, topped with tororo kombu from Rishiri. And wild deer hunted by Maya. Something I always think about with food is that food tastes so much better when there’s a story behind it, right? Food and relationships and story and that exchange of information and how as a chef, my responsibility is to carry that out. Even if I’m in a foreign land, the fact that I get to learn that, too, I can take those stories back to my home kitchen and amplify what we do. It’s cool, right? Constant learning.