The Barn

By 27th December 2010 August 27th, 2013 Uncategorized

HEAD Chef of THe Barn Kazuhiko Kojima aka ‘Kaz’, realised his passion 9 years ago in France – a love and appreciation of simple and traditional French cooking.

After working in Lyon and Nice, Kazmoved back to the Niseko area and has been here for the last six years; many locals witnessed Kaz’s talents at his previous restaurant Le Cochonin Kutchan. In the summer, he joined forces with Brett and Takayo (of Wild Bill’s fame) and the team at Odin tobring you outstanding classic Frenchfare in the heart of Niseko.

The food is complemented by The Barn’s striking building and is inspired by colonial Dutch architecture. From the street you can see through to the bar on the balcony level and to thecustomers enjoying what Kaz brings to the table.

In true bistro style, The Barn’smenu will change regularly (about once a month at this stage) and guests can choose from three appetisers, mains and desserts for a set price of ¥4,800 (not including drinks).There is also a special vegetarian set menu featuring a Vegetable Presseewith Green Salad, Beans and Cépe Ravioli with Soy Milk and Vegetable Essence Soup, and Fruits Sorbet for dessert. The set menu for children includes a Chef’s Flan with Green Salad, Cheese Hamburger Steak with Tomato Sauce and Vegetables and Ice cream.

On this occasion the appetisers are Mugibuta (wheat fed) Pork Terrine, Marinated Salmon and White LiverPaté, each paired with a Green Salad The Pork Terrine is full of flavour andperfect for those who like a meaty taste. The Marinated Salmon is comparatively light and is cooked so that the skin is crispy and the flesh is only slightly cooked. Kaz’s own White Liver Pate is a real treat and literally melts in your mouth.

There was a choice of two mains at the time this review was undertaken. The Braised Beef Cheeks with
Red Wine Sauce and Vegetables take four to five days to cook and are quickly gaining a reputation. The Red Sea Bream with Poêlé Cream Sauce and Vegetables was equally as impressive and is served with mashed potatoes and a creamy rich sauce. Look out for the soon-to-be-released Duck Confit with Vegetables.

Even if you’re full after two courses, you can’t miss dessert. BananaTarte with Vanilla Ice Cream, Warm Gateau au Chocolat with Framboise Ice Cream or the Crème Brulee with Camembert Cheese Ice Cream are all irresistible. Make sure your table orders at least one of each so you can share all of the desserts on the menu.

After dinner, you can head upstairs for a drink at the bar. The Barn is also open for après ski and will feature live music during the season with residen musician KENJAH.

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