Spring Equinox Wine Dinner with ’Yamadado’ at UNWIND HOTEL & BAR OTARU
UNWIND HOTEL & BAR OTARU hosts “Taste of Hokkaido Wine & Cuisine,” a recurring event showcasing Hokkaido’s wine culture.
This time, we’re welcoming “Yamadado,” a winery based in Yoichi—a town gaining global attention as a wine region with truly unique character. On Thursday, March 19, 2026, we’ll present “Taste of Hokkaido Wine & Cuisine – Makers Dinner Yamadado –” a special course pairing light, vibrant wines perfect for the spring equinox with seasonal ingredients from Kita-Shiribeshi. Experience the arrival of spring like nowhere else at The Ball Otaru, our enchanting hotel restaurant housed in a renovated historic building.
For the first “Taste of Hokkaido Wine & Cuisine” of 2026, we’re welcoming Yamadado, a winery located in the Nobori district of Yoichi.
With the concept of “table wine that accompanies everyday life,” they pursue winemaking that expresses the character of the land through light flavors that never overpower a meal.
Gentle, elegant flavors that quietly add color to your daily table.
This course incorporates elements from Japanese, Western, and Chinese cuisine.
Wine “pairing” means
enjoying wine and food together to discover something a little more special than usual.
Even if you’re thinking “I don’t know much about wine…
” that’s perfectly fine. Just one sip of wine prepared to match the dish can create that moment where you think,”Oh, this tastes even better than before.”
The real appeal of “Taste of Hokkaido Wine & Cuisine” is that you can experience something “delicious” and “enjoyable” without being a wine expert.
We conduct advance tastings with our hotel sommelier and Mr. Yamada to carefully select pairing wines that complement each dish.
“Taste of Hokkaido Wine & Cuisine” is a recurring event born from our desire to make Hokkaido’s wonderful wines more accessible.
Compare diverse wines born from grapes grown in rich soil, discover new dimensions through food pairings, deepen your understanding of wine through learning experiences, and encounter new wineries.
Enjoy enriching moments through wine.
The Ball Otaru, our hotel restaurant venue, is an enchanting space where history and modernity beautifully harmonize—Art Deco elements like arched windows and stained glass inherited from the original construction still breathe life into the space today. Enjoy encountering wines perfect for the season of new growth in this special setting within a renovated historic building.
Wine List
This event features four popular wines plus the first release of two new varieties: “Bulles 2024” and “Yoichi Kerner 2024.” Yoichi is gaining attention as a wine region with truly unique appeal. We welcome you with a luxurious wine list that captures the full charm of this remarkable place.
- Bulles 2024 (unreleased)
- Yoichi Müller-Thurgau 2023
- Yoichi Kerner 2024 (unreleased)）
- Yoichi Pinot Noir Rosé 2023
- Yoichi Rosé 2023
- Yoichi Pinot Noir 2023
Special 5-Course Menu Featuring Seasonal Kita-Shiribeshi Flavors
The Ball Otaru welcomes you with a one-day-only special course featuring abundant ingredients from Kita-Shiribeshi. Spring seafood from nearby waters and wild mountain vegetables capture the flavors of the budding season, while the main course presents Shiribeshi ezo deer steak combining rich umami and sweetness. Fully savor wines born from grapes nurtured in Yoichi’s soil alongside seasonal delights from Kita-Shiribeshi.
*Menu content may change depending on availability.
Course Content and Wine Pairing
- Amuse
Spring Herring from Shakotan Waters, Marinated with Plum
The gentle acidity of plum harmonizes pleasantly with the delicate bubbles and refreshing quality of Bulles. - Appetizer (Seafood Plate)
Assorted Seafood from Otaru Waters
(Botan shrimp, surf clam, scallop, whelk, herring roe, sea urchin)
A delicate dish where the slight bitterness of wild vegetables meets the fresh, green-tinged aroma of Yoichi Müller-Thurgau, while Yoichi Kerner further enhances the sweetness of the seafood. - Appetizer (Meat Plate)
Gnocchi with Ragù of Kitajima Wine Pork from Yoichi
The fruitiness of Yoichi Pinot Noir Rosé complements the acidity and umami of tomato, creating light yet complex flavors. - Fish Course
Steamed True Cod from Yoichi Waters Wrapped in Chijimi Cabbage with Chinese-Style Sauce
Yoichi Rosé’s refreshing acidity and coolness pleasantly refresh the richness and punch of the dish. - Meat Course
Shiribeshi Ezo Deer Steak
Hunter-Style Potatoes / Black Pepper Madeira Sauce
The rustic sweetness of potatoes and depth of the sauce beautifully layer with the berry notes of Yoichi Pinot Noir. - Dessert
Chef’s Special: Yoichi Apple Jelly with Gelato
*Served with baguette from Hirano Seipan, a long-established Otaru bakery
*Menu content may change depending on availability.
Event Details
- Date : Thursday, March 19, 2026 | Doors 18:30 | Start 19:00 | Expected end 21:00
- Venue : The Ball Otaru restaurant inside UNWIND HOTEL & BAR OTARU
- Capacity : 24 people (first-come, first-served) *Reservation required
- Price : ¥13,200 (tax included)
- Reservation : Please book through this reservation form
Presenter: Yuichiro Yamada
Yamadado Representative / Winemaker
A winemaker operating Yamadado winery in Yoichi, Hokkaido.
With the concept of “high-quality table wine that accompanies daily meals,” he pursues winemaking that reflects Yoichi’s terroir.
After university, he worked in Central and South America with JICA’s Japan Overseas Cooperation Volunteers. He then moved to Spain to study at a winemaking school and gained harvest and winemaking experience in Oregon, USA. He further traveled through Burgundy, Bordeaux, Italy, Germany, and other regions, engaging deeply with wine cultures worldwide.
After returning to Japan, he trained for about five years at a winery in Katsunuma, Yamanashi Prefecture. After refining his technique and philosophy at a Japanese wine production site, he moved to Yoichi with his family in 2019. Through training at Domaine Takahiko, he deepened his understanding of Yoichi as a place and its grapes.
In 2021, he took over vineyards that were about to be abandoned and established Yamadado winery. He produces wine centered on Pinot Noir and Müller-Thurgau, using grapes from his own vineyards and from within the town.
For Mr. Yamada, wine is not a luxury for special occasions but an everyday presence connecting people, tables, and land. He is a producer quietly yet surely carrying Yoichi’s name into the future.
About UNWIND HOTEL & BAR OTARU
Built in 1931 (Showa 6) as Hokkaido’s first hotel exclusively for foreigners, the former Ecchūya Hotel walked through history—serving as an officers’ club for the army during wartime and requisitioned by US forces after the war. Designated as an Otaru City Historical Building and included in the Ministry of Economy, Trade and Industry’s “Modernization Industrial Heritage Group 33,” this historic structure has been reborn after several years. A boutique hotel has emerged, expressed with contemporary sensibility through bold renovation made possible by its long closure, while preserving the emotional atmosphere and architectural beauty of this history-filled building. Our mission is to create organic spaces for exchange that serve as a medium between the local community and travelers, cherishing what’s been passed from past to present. Experience the unique sensibility and worldview that sets us apart from typical classic hotels.
<Facility Overview>
- Name : UNWIND HOTEL & BAR OTARU
- Address : 1-8-25 Ironai, Otaru City, Hokkaido
- Access : Approximately 35 minutes from Sapporo Station to Otaru Station via JR Hakodate Main Line, 10-minute walk from Otaru Station to hotel