{"id":1242,"date":"2026-02-09T12:18:41","date_gmt":"2026-02-09T03:18:41","guid":{"rendered":"https:\/\/www.raku-suisan.com\/?p=1242"},"modified":"2026-02-09T12:18:41","modified_gmt":"2026-02-09T03:18:41","slug":"preferences-and-afterglow","status":"publish","type":"post","link":"https:\/\/www.raku-suisan.com\/en\/kinoki\/preferences-and-afterglow\/","title":{"rendered":"Preferences and Afterglow"},"content":{"rendered":"

On a Snowy Night, an Evening Meal Layered with Personal Taste<\/h2>\n

As night gently draws its curtain, we make our way to the dining room, Yukiai-tei.
\nWrapped in the quiet so characteristic of a Niseko winter, the evening\u2019s pleasure begins with a refined luxury: the freedom to choose.<\/p>\n

This winter at Yukiai-tei, the traditional framework of omakase has been softly set aside. In its place is a new style of dining\u2014one that delights in the shared experience around the table itself. Dinner is offered as a select-style, shareable course, allowing guests to choose from three culinary expressions: Western cuisine, Japanese cuisine, or sukiyaki.<\/p>\n

Choosing the Western course begins with a beautifully arranged platter of four seasonal appetizers, thoughtfully composed each day and served to be shared among the table. Each dish reveals a different expression of its ingredients, naturally inviting conversation.
\nAfter savoring the lingering notes of the appetizers, guests select a main dish to suit their own preference\u2014meat, fish, or another carefully chosen highlight of the day. To finish, one may choose from an array of desserts. Whether Western or Japanese, the pleasure of selecting one\u2019s own finale adds a personal touch to the meal.<\/p>\n

Opting for Japanese cuisine brings a sense of quiet focus to the table.
\nThe meal begins with daily changing appetizers, followed by delicately grilled dishes, and culminates in the centerpiece: a seafood bowl assembled to one\u2019s own liking. Fresh, seasonal seafood nurtured by the seas of Hokkaido can be combined freely, guided by personal sensibility. Departing from the formality of kaiseki, this style celebrates the freedom to enjoy \u201cwhat you like, in the order you like,\u201d making this winter offering feel all the more special.<\/p>\n

In addition, Hokkaido wagyu sukiyaki is also available.
\nAs the sweet and savory aroma of the sauce rises, the tender wagyu gently cooks at the table\u2014a moment perfectly suited to a winter evening. Warmth spreads slowly, reaching deep into the body.
\nFor guests staying multiple nights, teppanyaki at Kai\u014d is another enticing option.<\/p>\n

The ability to enjoy different cuisines on different days is one of the unique charms of this select-style dinner.
\nRather than following a predetermined course, guests choose and savor their meals according to the mood of the day.<\/p>\n

Available only this winter, the Select Dinner transforms dining into a memorable experience\u2014one that enriches the stay itself and lingers softly in the memory long after the night has passed.<\/p>\n

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Raku Suisan Highball<\/h2>\n

Another of Raku Suisan\u2019s quiet pleasures reveals itself after dinner, when an authentic bar appears in the lobby. Behind the bartender, instead of a traditional back bar, a large window stretches from floor to ceiling. Against the pitch-black night, a snowy landscape floats into view, like a living tableau.<\/p>\n

There is one drink made for lingering over the long winter night: the Raku Suisan Highball, the inn\u2019s flagship cocktail since its opening. While a highball is commonly understood as whisky mixed with soda, in a broader sense it refers to spirits lengthened with non-alcoholic mixers of all kinds. From this idea was born an original highball, gently cut with warm roasted green tea.<\/p>\n

A single large cube of ice is placed into a wide-mouthed, generously sized wine glass. Into it is poured \u201cTaketsuru,\u201d the celebrated Nikka Whisky produced in nearby Yoichi. A drop of kuromitsu (black sugar syrup) is added as a subtle accent, followed by warm h\u014djicha (roasted green tea), poured in quietly and stirred lightly. To finish, Himalayan rock salt is freshly shaved over the top.<\/p>\n

The smoky notes of Taketsuru and the toasty aroma of deeply roasted h\u014djicha spread through the nose, while the kuromitsu lends depth and richness. A faint touch of salt tightens the whole, bringing balance to the glass. Japanese and Western elements melt together seamlessly, the drink gliding gently down the throat. As the ice slowly melts, both flavor and temperature evolve at an unhurried pace, creating a glass meant to be savored for its long, lingering aftertaste.<\/p>\n

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Winter Maintenance<\/h2>\n

Winter is a season when body temperature tends to drop, and concerns such as poor circulation and weakened immunity naturally arise. At Raku Suisan\u2019s relaxation room, K\u016b, we recommend treatments designed to gently support the body through winter fatigue.<\/p>\n

Especially effective during the colder months is the Jojoba Oil Aroma Treatment. Warmed, skin-friendly jojoba oil is generously applied and slowly absorbed as the therapist works over the entire body. From light, soothing touches to deeper pressure that addresses areas of tension, each treatment is tailored to individual preferences, guiding both body and mind into a state of deep relaxation. Not only the skin and muscles, but all five senses are soothed\u2014through aromas extracted from nature and calming background music. We invite you to restore your balance and prepare both body and spirit to gracefully carry you through the winter season.<\/p>\n

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