A Welcoming Cup of Tea and Seasonal Confectionery

A cup of tea and a small sweet, served to soothe the fatigue of a traveler who has come from afar—
this is a gesture deeply rooted in Japan’s spirit of Omotenashi, the art of heartfelt hospitality.
Known as Otsukigashi, these confections are more than a simple treat; they embody care for one’s well-being and mark the graceful beginning of a guest’s stay.

At Raku Suisan, our concierge Kaori Tani, who has studied the Urasenke school of tea ceremony, and our staff carefully prepare a bowl of matcha for each guest. It is served alongside delicate sweets made from fine wasanbon sugar by the long-established confectioner Baikodo of Kagawa Prefecture.
In the softly lit lobby lounge, adorned with seasonal flowers, savoring this Otsukigashi gently melts away fatigue and brings a quiet sense of peace.

As the air grows crisp and autumn deepens, a tranquil and enriching stay begins to unfold.

 

A Room to Savor Autumn in Color

Nestled within the gentle landscape of Niseko, Raku Suisan is embraced by the ever-changing beauty of Japan’s four seasons. The retreat features a collection of independent villa-style guest rooms, each named after a seasonal plant.
There are 18 rooms in total—four for spring, five for summer, six for autumn, and three for winter.
Among the autumn rooms—Nadeshiko, Obana, Kikyo, Shion, Kouji, and Momiji—this time we introduce “Kouji.”

In the botanical lexicon, kouji refers to a citrus fruit native to Japan. The guest room’s nameplate is adorned in the elegant kouji-color, a traditional shade long cherished in Japanese culture. Stepping through the entrance, guests are greeted by a warm and open space filled with the natural embrace of wood. Soft light filters through shoji screens, illuminating the works of artists with ties to Hokkaido—photography by Osamu Miyama, a single poetic line by Mizuki Misumi, and paintings by Toshiya Kobayashi bring quiet depth to the room’s atmosphere.

Each suite at Raku Suisan features its own private hot spring bath, uniquely designed in stone, cypress, or ceramic.

Each suite at Raku Suisan features its own private hot spring bath, uniquely designed in stone, cypress, or ceramic.

 

Autumn on a Plate～ Harmony of Hokkaido Scallops and Wild Mushrooms ～

From spring through autumn, Executive Chef Tomofumi Tomariya crafts a seasonal omakase course inspired by the finest ingredients from Hokkaido.
Even when using the same produce, he varies the preparation and pairings to create a truly ichigo-ichie experience—a once-in-a-lifetime culinary encounter.
In winter, the style shifts: while the essence of creative French cuisine remains, guests are invited to enjoy the opening dishes in a convivial, share-style presentation.

Chef Tomariya’s signature dish for the autumn season is “Hokkaido Scallops with Wild Mushroom Consommé.”
Fresh scallops are lightly air-dried overnight on one side to achieve a semi-dry texture—concentrating their sweetness and umami while firming the flesh. They are then quickly seared to preserve their delicate freshness and aroma.
The dish is finished with a rich consommé that blends scallop jus and the essence extracted from about four varieties of wild mushrooms, including locally foraged porcini from Niseko.
The result is a refined harmony of flavors—the pure sweetness of scallop intertwined with the deep, earthy aroma of wild mushrooms, filling the palate with a lingering autumnal warmth.

To accompany this dish, Chef Tomariya recommends a Hokkaido wine: Domaine Takahiko “Nanatsumori O-Lie 2023”, an acclaimed vintage from Yoichi that perfectly complements the scallop’s delicate richness.

 

The Bar — A Resting Perch

The bar is a perch — a place to alight from life’s journey. Think of life as a voyage of joys and hardships; here, guests are like migratory birds who pause briefly to rest their wings.

After dinner, the lobby’s authentic bar appears as a haven for lingering autumn nights. In place of a conventional back-bar, floor-to-ceiling windows frame the scene: beyond the glass, the forest’s silhouette emerges from the jet-black night. Lighting is restrained, and the room is steeped in a calm, contemplative atmosphere. Sipping fine spirits while breathing the crisp autumn air and gazing at the stars is one of the true delights of a stay at Raku Suisan.

Our selection includes rare whiskies, and we especially invite you to experience Nikka Whisky — Yoichi 10 Year Old Single Malt, a local treasure from nearby Yoichi. It is characterized by a robust, powerful peatiness and toasty notes, with a complex, deeply layered profile and a long, smoky finish. Beneath its strength lie gentle barrel-age aromatics, a hint of malt sweetness, and rich fruity nuances. This is a dram to be savored slowly — to be enjoyed across time as it gently evolves with the warmth of your glass.

 

Awakening the Body in Autumn

This year, summer arrived early in Hokkaido, bringing an unrelenting heat that lingered well into late August. Now, at last, autumn has come—and in Niseko, a hint of chill is already in the air. As the temperature drops, the body naturally increases its basal metabolism to maintain warmth, making autumn the ideal season to enhance physical activity, support wellness, and revitalize one’s energy.

Amid the serene mountains of Shiribeshi, working up a gentle sweat in nature’s embrace brings both refreshment and calm. It is a moment to release the mind and body—perhaps even to encounter a renewed version of yourself.