EDITORIALS
Luxurious marriage of charcuterie and pastry Grand opening of "Sakkamusetanai," a workshop with a spectacular view of the Sea of Japan
On April 29, 2024, a charcuterie (meat processing) and patisserie (confectionery) workshop "Satkam Seta-nay" had its grand opening in Setona Town, Hiyama District, Hokkaido.
Originally, in the fall of 2020, Mr. and Mrs. Kodai Takahashi and Yurina Takahashi, who moved to Setanamachi, opened a meat processing and confectionery store "Satkam Seta-nay" in Matsuoka, Kita Hiyama-ku. They later built a workshop on a hill overlooking the Sea of Japan in Futoro, Kitahiyama-ku, and began selling western-style confections at the end of 2023, but production of processed meat products began at the end of March, leading to the grand opening.
The best location with a spectacular view of the Sea of Japan
The workshop is located in a villa area called "Sunset Hills FUTORO," with a spectacular view of the Sea of Japan. The view of the sea from the workshop includes to the east the hills of the "Setsuna Osato Wind Farm" with its 16 towering wind turbines that utilize the strong winds of Setsuna Town, and to the west the northern tip of Okushiri Island, also known as the "floating beech island" and the only remote island in southern Hokkaido.
Delivering total coordination of food with carefully selected ingredients
Sakkamusetanai aims to deliver total coordination of food by combining meat processing and confectionery using the finest ingredients grown in the northern land. From sausages flavored with local wild vegetables to sweets made with seasonal fruits, the regional color and natural abundance of the ingredients will bring a touch of color to each and every dining experience.
Recommended is the "Delicious Dining Set," a gift set of processed foods and sweets unique to Sakkamsetanai. It is coordinated "so that you can enjoy a meal in one set."
Fusion with Ainu food culture and use of natural energy
Sakkam" in "Sakkam Setanai" is the Ainu word for dried and aged meat products such as venison. Mr. Hiroki wondered if he could utilize the natural energy of the area to fuse the Ainu food culture of "sakkam" with the charcuterie he studied in France.
To this end, he installed a "PS Cantina" in his new workshop. It is used for aging cured ham and dry sausages, and circulates cold water to cool the room stably. In the future, it can be used for an "ice house" system that utilizes snow and ice. The crowdfunding campaign for the introduction of this system has raised support well in excess of the target amount!
Aiming to be a "regional hub" that connects people from all walks of life
At the end of 2023, the pre-opening of the store, which sold only confectionaries, attracted shoppers from inside and outside of the town, including fans from before the relocation and supporters of the crowdfunding campaign, in search of Yurina's confectionaries and cakes. With the grand opening of the new store, we can expect an even wider range of products, such as dried sausages and confectionary sets, with the addition of Mr. Hiroki's processed meat products.
Mr. Kodai says, "I want to be like a hub that connects local producers, retailers, restaurants, and consumers. Saccomcetanai's challenge to deliver "deliciousness" from the small town of Settana in Hokkaido has just begun. We decided to stay open until 6:00 p.m. during summer hours so that people can enjoy the sunset over the Sea of Japan. We hope you will come and visit us at Sakkamusetanai, where you can enjoy the spectacular view of the Sea of Japan!
Author: Katsuhiro Yamamoto
Satkam Seta-nay
Open: Friday and Saturday, 10:00-18:00
*Opening on Sundays and other events will be announced on the official Instagram.
Closed: Monday through Thursday *Other irregular holidays apply.
Location: 416-19, Tagari, Kita Hiyama-ward, Setanamachi, Kugon-gun
Click here for more information about Satkam Seta-nay and map information.
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