Living together with snow　– Enjoy the presence of snow –

“Powder Snow” of Niseko is not only well known in Hokkaido but also for skiers all over the world.
Dry, soft and light is the specialty of the snow. It’s so fluffy that it won’t melt in your hand when you touched it.
You can feel the warmth of the sunlight shining upon Mt Yotei and the wide surrounding of Niseko in this season.

January is the coldest month of the year. A dish created to reflects the image of the cold winter.

Well selected wagyu is delivered directly from the breeder’s ranch. The small amount of tenderloin is used for this dish. Charcoal grilled at low fire to trapped all the juiciness of the meat. Your knife cut through the meat so easily just like the softness of the snow you can experienced in Niseko.
Seasoned only with salt to bring out the best of the ingredients. Sauce that is made with beef stock and mashed lily root. Butter from the same ranch are used to sautéed lily root. The contrast of white lily root and rosé pink wagyu gives you an image of the scenery in winter.

The luxury main fish dish is Abalone Risotto. Abalone from Shakotan is in season during winter.

Rice is cooked with abalone’s liver and bouillon. Bite size abalone is added at the end and cooked with the heat from the risotto. The remaining heat is just good enough to produce the rare texture of abalone without overcooked it. It is so well balanced to bring out the flavor, aroma and sweetness of the ingredients used. A dish that is so special to make you forget about the cold winter.

Time seems to slow down gradually and make the life with snow so enjoyable that you wish to stay longer in this atmosphere.

Writer Yayoi Yoshida / Photographer Hajime Sakakiyama

Chef
泊谷 智史　Tomofumi Tomariya

Fresh meat is wrapped carefully to maintain the best condition till the day is ready for cooking. Our top priority is to serve our guests with the best ingredients at their best condition.