TITLE :: Niseko goes Gourmet
A WINE industry leader and a pioneering local developer will be special guests at an exclusive wine and art dinner in Niseko this Friday (Jan 22).
Richard Cohen, managing director of Vintage Cellars, will share his extensive knowledge of all things wine, as president of Hokkaido Tracks Development, Simon Robinson, delivers
SEKKA Dining has something for someone who has everything – an ¥80,000 half-bottle of 1898 Puig Parahy. Manager Mick Nippard says that for those who can afford it, it’s an experience not to be missed. “For someone who wants to have a once-in-a-lifetime experience of a bottle of wine of that age, this is a one-off,” Mick
MOST visitors returning to Niseko each winter have more on their minds than just snow. Great food also looms large as a drawcard for those in the know - and those in the know have always made a beeline for Kame, the Hidden Kitchen. Tucked away behind NAC on the fringes of the upper village, it often took a while to find, and with only limited seating,
With so many beautiful self-contained apartments and houses in Niseko now, if you’re lucky enough to be staying in one it’s a pity to go out to eat every night of your holiday. We decided that we’re so far into the season that we are getting lazy and would like to have the restaurant come to us this time. What a dream to have
Because Hokkaido was only settled by Japanese from the mainland in the very recent past, it lacks a lot of the traditional architecture and history usually associated with Japan.
But diner’s at the Dragon Restaurant, just below the main intersection in the centre of Hirafu, can savour - in addition to a superb culinary treat
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
Anywhere outside Japan these days, mention the word Hokkaido, and images of powder snow immediately leap to mind.Mention Hokkaido to a Japanese, however, and the image has always been of food. Particularly seafood and dairy products.
But just as the ski scene is undergoing a revolution in Hokkaido, so too the local food industry