kamimura

The world famous Michelin gourmet guide has finally discovered Hokkaido – the food bowl of Japan – and announced the release of a Hokkaido edition in the spring of 2012. 

THERE are hundreds of dishes worthy of mention in this column, but here's just a small selection to get you started... enjoy!

NISEKO is going off! The snow has been amazing and visitor numbers are way up on the slow season last year. It's a great time to be in Niseko...

THIS issue's recipe comes from Yuichi Kamimura, head chef at Hirafu's famous Kamimura. Kamimura-san parts with some closely held secrets for this delectable dried scallop cream dish.

WOW. Only Mother Nature could deliver a better Christmas present than the thermal undies my own mother sent me – the first sustained period of solid Niseko snowfall this season (sorry Mum!).

YUICHI Kamimura, founder of Niseko's famed Kamimura restaurant, has been invited to Hong Kong to work as a guest chef at the Aberdeen Marina Club in Hong Kong from November 15-22.

The Marina Club is owned by the Shangri-La Group and is among the most prestigious private clubs in Hong Kong.

Kamimura restaurant

ALTHOUGH visitor numbers in Niseko are visibly down this year, walking in off the street and getting a table at a restaurant without a booking can still be a near-impossible task.

Niseko is almost as well-known for its East meets West eateries as it is plentiful powder. The village’s bustling and varied food scene – in a diverse

YUICHI Kamimura – former five-year apprentice for Sydney’s famous celebrity chef, Tetsuya Wakuda – is renowned locally for delectable dinners at his restaurant and café, Kamimura. This season, Yuichi, who says he has almost spent his entire life in the kitchen, will be trying his deft hand at a gourmet breakfast menu, aimed

One of the most popular sections of Powderlife this season was ‘Irasshaimase’, the catch cry meaning ‘welcome’ that staff in Japanese businesses greet their customers with. In each issue of Powderlife, Irasshaimase took a look behind the scenes of great little local businesses – the origins of its owners, the motivations

Tetsuya. It is a name that stops Australian foodies in their tracks. The story of a young Japanese man arriving in Australia with no English, no money and no experience who went on to establish one of the best restaurants in the world has become dining folklore. Now right here in Niseko, we have our own version of Tetsuya who has a similar