{"id":1208,"date":"2025-10-16T12:06:16","date_gmt":"2025-10-16T03:06:16","guid":{"rendered":"https:\/\/www.raku-suisan.com\/?p=1208"},"modified":"2025-10-16T12:06:56","modified_gmt":"2025-10-16T03:06:56","slug":"autumn-pleasures","status":"publish","type":"post","link":"https:\/\/www.raku-suisan.com\/en\/kinoki\/autumn-pleasures\/","title":{"rendered":"Autumn Pleasures"},"content":{"rendered":"

A Welcoming Cup of Tea and Seasonal Confectionery<\/h2>\n

A cup of tea and a small sweet, served to soothe the fatigue of a traveler who has come from afar\u2014
\nthis is a gesture deeply rooted in Japan\u2019s spirit of Omotenashi, the art of heartfelt hospitality.
\nKnown as Otsukigashi, these confections are more than a simple treat; they embody care for one\u2019s well-being and mark the graceful beginning of a guest\u2019s stay.\n<\/p>\n

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.
\nIn the softly lit lobby lounge, adorned with seasonal flowers, savoring this Otsukigashi gently melts away fatigue and brings a quiet sense of peace.\n<\/p>\n

As the air grows crisp and autumn deepens, a tranquil and enriching stay begins to unfold.<\/p>\n

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A Room to Savor Autumn in Color<\/h2>\n

Nestled within the gentle landscape of Niseko, Raku Suisan is embraced by the ever-changing beauty of Japan\u2019s 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\u2014four for spring, five for summer, six for autumn, and three for winter.
Among the autumn rooms\u2014Nadeshiko, Obana, Kikyo, Shion, Kouji, and Momiji\u2014this time we introduce \u201cKouji.\u201d<\/p>\n

In the botanical lexicon, kouji refers to a citrus fruit native to Japan. The guest room\u2019s 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\u2014photography by Osamu Miyama, a single poetic line by Mizuki Misumi, and paintings by Toshiya Kobayashi bring quiet depth to the room\u2019s atmosphere.<\/p>\n

Each suite at Raku Suisan features its own private hot spring bath, uniquely designed in stone, cypress, or ceramic.<\/p>\n

Each suite at Raku Suisan features its own private hot spring bath, uniquely designed in stone, cypress, or ceramic.<\/p>\n

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Autumn on a Plate\uff5e Harmony of Hokkaido Scallops and Wild Mushrooms \uff5e<\/span><\/h2>\n

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\u2014a 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.<\/p>\n

Chef Tomariya\u2019s signature dish for the autumn season is \u201cHokkaido Scallops with Wild Mushroom Consomm\u00e9.\u201d
Fresh scallops are lightly air-dried overnight on one side to achieve a semi-dry texture\u2014concentrating 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 consomm\u00e9 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\u2014the pure sweetness of scallop intertwined with the deep, earthy aroma of wild mushrooms, filling the palate with a lingering autumnal warmth.<\/p>\n

To accompany this dish, Chef Tomariya recommends a Hokkaido wine: Domaine Takahiko \u201cNanatsumori O-Lie 2023\u201d, an acclaimed vintage from Yoichi that perfectly complements the scallop\u2019s delicate richness.<\/p>\n

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The Bar \u2014 A Resting Perch<\/h2>\n

The bar is a perch \u2014 a place to alight from life\u2019s journey. Think of life as a voyage of joys and hardships; here, guests are like migratory birds who pause briefly to rest their wings.<\/p>\n

After dinner, the lobby\u2019s 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\u2019s 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.<\/p>\n

Our selection includes rare whiskies, and we especially invite you to experience Nikka Whisky \u2014 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 \u2014 to be enjoyed across time as it gently evolves with the warmth of your glass.<\/p>\n

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Awakening the Body in Autumn<\/h2>\n

This year, summer arrived early in Hokkaido, bringing an unrelenting heat that lingered well into late August. Now, at last, autumn has come\u2014and 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\u2019s energy.<\/p>\n

Amid the serene mountains of Shiribeshi, working up a gentle sweat in nature\u2019s embrace brings both refreshment and calm. It is a moment to release the mind and body\u2014perhaps even to encounter a renewed version of yourself.<\/p>\n

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