{"id":1277,"date":"2026-05-29T13:38:34","date_gmt":"2026-05-29T04:38:34","guid":{"rendered":"https:\/\/www.raku-suisan.com\/?p=1277"},"modified":"2026-05-29T13:38:34","modified_gmt":"2026-05-29T04:38:34","slug":"arrival-spring2026","status":"publish","type":"post","link":"https:\/\/www.raku-suisan.com\/en\/kinoki\/arrival-spring2026\/","title":{"rendered":"The Arrival of Spring"},"content":{"rendered":"

In the gentle warmth of the season\u2019s first light<\/h2>\n

Even in Niseko, long known for its deep winter snows, the arrival of spring begins to quietly reveal itself. As the snow gradually melts away, the scent of earth rises softly from the ground, and tiny buds emerge beneath the thaw. The landscape, once covered entirely in white, slowly regains its color as the breath of spring spreads gently across the mountains.<\/p>\n

Along the approach to Raku Suisan<\/b>, delicate incense is lit each day, its refined floral sweetness drifting lightly through the air \u2014 a subtle invitation into the season.<\/p>\n

Inside the lobby, vibrant seasonal flowers welcome arriving guests, while soft sunlight pours through the windows with a gentle warmth. After a long journey, guests are greeted with a Wasanbon sugar sweets from Baikodo and carefully prepared Uji matcha. The quiet bitterness of the tea and the delicate sweetness of dandelion-shaped confections offer a moment of calm restoration for both body and spirit.<\/p>\n

For guests returning from golf or outdoor adventures, freshly prepared baked sweets and refreshments await. Crafted by the pastry team of the Authent Hotel Otaru using Hokkaido butter and locally milled flour, the pastries carry a comforting richness unique to the region. Detox water infused with Mt. Yotei spring water and dried fruits such as lemon and kiwi provides a crisp, refreshing finish \u2014 soothing the body after a day spent in the cool northern air.<\/p>\n

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Rooms in the Colors of Spring<\/h2>\n

Every room at Raku Suisan<\/b> is named after the seasons and the shifting beauty of nature. In spring, staying in one of the spring-designated rooms becomes part of the experience itself. Among the property\u2019s eighteen guestrooms, four are devoted to the season: Sakura, Moegi, Yamabuki, and Sawarabi. This time, we step inside Moegi.<\/p>\n

Moegi is a traditional Japanese color \u2014 a gentle yellow-green that blends fresh green with hints of warm yellow. Soft and tranquil, yet vivid with life, it evokes the image of young leaves and newly emerging buds. It is a color that carries the freshness of nature, the quiet energy of spring, and a sense of youthful renewal.<\/p>\n

At the entrance, layered panels in Moegi tones subtly announce the room\u2019s character. Beyond the sliding door, a serene space unfolds \u2014 warm wood textures illuminated by soft natural light filtering gently through shoji screens.<\/p>\n

Designed around the philosophy of \u201cliving as though one resides here,\u201d the room invites unhurried, extended stays. Carefully spaced furnishings, an expansive bed, generous storage, in-room laundry facilities, and both yukata and pajamas are thoughtfully prepared to create a sense of ease and comfort that lingers beyond a single night.
The bath in Moegi is crafted from fragrant hinoki cypress, its gentle aroma rising with the steam. An afternoon soak becomes one of the quiet pleasures of staying at an onsen retreat. As pure spring water flows endlessly into the bath, guests may open the floor-to-ceiling windows and immerse themselves in the cool air of Niseko while gazing out upon the changing landscape of spring.
Though the breeze brushing against the skin still carries the chill of winter\u2019s end, the rich mineral waters warm the body deeply from within.<\/p>\n

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Dining Through a Long Stay<\/h2>\n

At Raku Suisan<\/b>, long stays are designed to unfold slowly, never repeating the same experience twice. To accompany extended visits, guests may choose among three distinct dining venues.<\/p>\n

At Yukiai-tei, innovative cuisine is served without boundaries of traditional genres, where the chef freely combines techniques and ingredients beyond the conventions of French or Japanese cuisine. Guests may also choose refined Japanese dining at Irifune or teppanyaki at Kaio.\n<\/p>\n

Seasonal ingredients sourced primarily from Hokkaido take center stage. Many are purchased directly from local producers, while others are personally selected by the chefs at nearby markets and farms. Each course reflects a sincere respect for the ingredients themselves, drawing out their natural character through thoughtful preparation.\n<\/p>\n

Spring in Hokkaido is the season of mountain vegetables. Fuki-no-to, Kogomi fiddleheads, udo, and Tara-no-me begin to emerge from the thawing earth, bringing with them the distinct flavors of the northern landscape. During this season, these wild mountain delicacies appear throughout the menus of Raku Suisan<\/b>.<\/p>\n

One evening at Yukiai-tei, the appetizer features fresh herring from Otaru paired with crisp udo. Lightly cured in vinegar, the herring is tender and delicately rich, while beneath it rests a salad of udo and apple, offering a refreshing crunch. The gentle bitterness of the mountain vegetable, the sweetness of apple, and the savory depth of the fish come together in graceful balance. Bright yellow chrysanthemum petals and fresh dill add a vivid touch of spring to the plate.<\/p>\n

At teppanyaki restaurant Kaio, one seasonal fish course presents cherry salmon slowly steamed beneath a crust of salt layered with Sakura leaves. Guests experience the dish long before the first bite \u2014 the quiet sound of cooking upon the iron plate, the fragrant aroma rising into the air, and the cloud of steam released as the cover is lifted before them.<\/p>\n

The salmon is finished with a rich cream sauce subtly infused with white miso, alongside browned butter accented with the gentle bitterness of Fuki-no-to. Wrapped in the faint fragrance of cherry leaves, the salmon carries both richness and freshness, evoking the unmistakable arrival of spring in Hokkaido.<\/p>\n

\"\"Chef Fushihara<\/span><\/p>\n

\u201cNiseko\u2019s overwhelming natural beauty continues to captivate travelers from around the world.
\nFor the past ten years, I have stood before the Teppan in this remarkable place. What I value most is serving as the bridge that brings carefully selected seasonal ingredients to their finest moment upon the iron plate.
The conversations shared across the counter, and the expressions of delight that arise before me, are what inspire my work each day.\u201d\n<\/p>\n

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At Japanese restaurant Irifune, one opening dish pairs delicate spear squid with mountain vegetables, finished with a pine nut sauce. The vibrant greens of Kogomi and Tara-no-me immediately evoke the freshness of spring. As the silky sauce envelops each ingredient, the tender texture of seasonal squid contrasts beautifully with the crispness of the mountain vegetables. The deep richness of the pine nut sauce ties the flavors together into an elegant and luxurious harmony.<\/p>\n

Each dish is carefully completed before the guest at a pace suited to the meal, allowing both the craftsmanship and seasonal beauty of Japanese cuisine to unfold slowly throughout the evening. Conversation with the chef becomes part of the experience itself \u2014 a quiet expression of heartfelt Omotenashi shared across the counter.<\/p>\n

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\"\"Chef Sugimura<\/span><\/p>\n

\u201cSince making Niseko my home, I have encountered countless ingredients from its farms and surrounding seas.\n<\/p>\n

What I value most is becoming a bridge between seasonal ingredients and our guests. Each dish is created to express that connection.<\/p>\n

I hope you will enjoy the cuisine as it changes gently with the seasons.\u201d<\/p>\n

An Evening Cocktail in the Lobby Lounge<\/h2>\n

As evening settles over Raku Suisan<\/b>, the lobby lounge transforms into an intimate bar reserved for staying guests. After dinner, the gentle sound of glass and ice accompanies the calm atmosphere of the night, while the bartender prepares each cocktail with quiet care. It is one of the small pleasures that completes an evening at the ryokan.\n<\/p>\n

This season\u2019s recommendation is the Apple Highball.<\/p>\n

Crafted with Nikka Whisky Yoichi Single Malt, the signature whisky of nearby Yoichi, the cocktail is blended with 100% apple juice made from locally grown Yoichi apples, then finished with sparkling soda, fresh mint, and lemon.<\/p>\n

The pairing carries a story deeply rooted in Hokkaido itself. Nikka\u2019s origins trace back to 1934, when the company was first established as Dai Nippon Kaju Co., Ltd. While whisky requires years of maturation before it can be released, it was Nikka\u2019s apple juice \u2014 Nikka Apple Juice \u2014 that supported the company in its early days. Even now, the union of Yoichi whisky and apples remains a pairing shaped by history.<\/p>\n

The gentle smokiness of the Yoichi whisky softens into the natural sweetness of the apple, creating a drink that is smooth yet clean on the palate. Notes of mint and bright citrus lend a refreshing character perfectly suited to spring in Niseko. Elegant enough to enjoy after dinner, yet light enough to accompany a meal, it is a cocktail that lingers quietly in memory \u2014 much like a stay at Raku Suisan<\/b> itself.<\/p>\n

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